- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED GNATS IN DINING ROOM BY CUSTOMER GARBAGE CAN AND CREAM DISPENSER. ALL AREAS SHALL BE PEST FREE. ENGAGE IN PEST CONTROL TO ELIMINATE GNATS IMMEDIATELY., CORRECTED TODAY WITH PERSON IN CHARGE.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- A PREPACKAGED SET OF FOOD ITEMS IN BOX WITH EGG AND OTHER FOODS OBSERVED WITHOUT DATE MARKINGS. ALL REQUIRED FOODS SHALL BE PROPERLY DATE MARKED. DISCARD IMMEDIATELY., CORRECTED-ITEM DISCARDED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Cooking and Baking Equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- INTERIOR OF ONE DOOR REACH IN COOLER AT PREP AREA/CORNER LOCATION OBSERVED UNCLEAN WITH COFFEE AND MILK SPILLED INSIDE. ALL EQUIPMENT INTERIORS SHALL BE CLEAN. CLEAN INTERIOR OF COOLER AT PREP LINE IMMEDIATELY.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
02/24/2015 | Routine |
| No violation noted during this evaluation. | 02/14/2014 | Routine |
| No violation noted during this evaluation. | 02/15/2013 | Routine |
| No violation noted during this evaluation. | 10/14/2012 | Routine |
| No violation noted during this evaluation. | 02/14/2012 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY PROVIDING COLD WATER AND REPAIRING THE HOT WATER (TESTED AT 125F, PROVIDED CONSISTENTLY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/08/2011 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- Front service area Hand wash sink(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- THE WATER AT THE FRONT COUNTER HAND SINK WAS RECENTLY REPAIRED IMPROPERLY. THE COLD WATER TO THE SINK IS SHUT OFF, AND THE HOT WATER TEMP IS INCONSISTENT. HOT WATER TEMPERATURE RISES AND FALLS, AND RANGES FROM 85-120F. PROVIDE COLD WATER AND REPAIR THE HOT WATER TO PROVIDE AT LEAST 110F CONSISTENTLY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- Front service area Hand wash sink(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- THE WATER AT THE FRONT COUNTER HAND SINK WAS RECENTLY REPAIRED IMPROPERLY. THE COLD WATER TO THE SINK IS SHUT OFF, AND THE HOT WATER TEMP IS INCONSISTENT. HOT WATER TEMPERATURE RISES AND FALLS, AND RANGES FROM 85-120F. PROVIDE COLD WATER AND REPAIR THE HOT WATER TO PROVIDE AT LEAST 110F CONSISTENTLY. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/12/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Repair or replace the soap dispenser in the women's restroom. Restroom was posted as "out of order" at time of inspection.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
01/14/2010 | Routine Inspection |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- HAND SINK AT FRONT PREP/SERVING LINE AREA WAS BONE DRY. EMPLOYEE REPORTING BACK AFTER BREAK FROM OUTSIDE NOT WASHING HANDS BEFORE RETURNING TO WORK. EMPLOYEES MUST WASH HANDS FOR AT LEAST 20 SECONDS WITH SOAP IN A HAND SINK THEN DRY HANDS WITH A PAPER TOWEL EMPLOYEES MUST ALSO PRACTICE DOUBLE HAND WASHING AFTER USING RESTROOM. CORRECT IMMEDIATELY CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY PROPER HAND WASHING.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
07/23/2009 | Routine Inspection |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- IMPROPER AIR GAP FOR ICE MACHINE DRAIN LINE. LINE GOES INTO DRAIN BOWL. TO PREVENT THE POSSIBILITY OF BACKFLOW, AIR GAP MUST BE AT LEAST 1 INCH. CORRECT IMMEDIATELY
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- IMPROPER AIR GAP FOR ICE MACHINE DRAIN LINE. LINE GOES INTO DRAIN BOWL. TO PREVENT THE POSSIBILITY OF BACKFLOW, AIR GAP MUST BE AT LEAST 1 INCH. CORRECT IMMEDIATELY,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- ALL EMPLOYEES MUST BE FAMILIAR WITH THE BIG "5" ILLNESSES AND WHEN TO REPORT THEM. USE PROVIDED FORMS OR ESTABLISH OWN HEALTH POLICY DEALING WITH THE BIG "5" ILLNESSES CORRECT IMMEDIATELY
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- ALL EMPLOYEES MUST BE FAMILIAR WITH THE BIG "5" ILLNESSES AND WHEN TO REPORT THEM. USE PROVIDED FORMS OR ESTABLISH OWN HEALTH POLICY DEALING WITH THE BIG "5" ILLNESSES CORRECT IMMEDIATELY,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO HOT WATER AT HAND WASHING SINK IN BACK STORAGE/ DISH AREA. PROVIDE HOT WATER TO HAND SINK PLUMBING SYSTEM MUST BE MAINTAINED CORRECT IMMEDIATELY
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO HOT WATER AT HAND WASHING SINK IN BACK STORAGE/ DISH AREA. PROVIDE HOT WATER TO HAND SINK PLUMBING SYSTEM MUST BE MAINTAINED CORRECT IMMEDIATELY,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/04/2009 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- ENSURE FOOD HANDLERS WEAR HAT, CAP, OR HAIRNET WHEN PREPARING DRINKS.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
03/04/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Starbucks Coffee Company #2653, 830 Ann Arbor Trail, Plymouth, MI 48170 »