- Critical: Backflow Prevention Device, Wh
- Comment:
- THE SPRAYER NOZZLE NOW HANGS ABOUT 8 INCHES ABOVE THE SINK COUNTER RIM. THE VERTICAL SPRING ABOVE THE TOP BEND OF THE SPRAYER HOSE HAS BEEN RE-MOUNTED TO PROVIDE THE NEEDED AIR GAP. VIOLATION CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Hand Drying Provision
- Comment:
- A BOX OF "FOODSERVICE WIPER" TOWELS IS NEAR THE HAND SINK. A NON-FIXED ROLL OF PAPER TOWELS IS ALSO SEVERAL FEET AWAY. VIOLATION CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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12/22/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Locations:
- at the 3-compartment sink
- Comment:
- THE SPRAYER NOZZLE HANGS TOO LOW FOR AN ACCEPTABLE AIR GAP ABOVE THE SINK COUNTER RIM. RE-CONNECT THE VERTICAL SPRING UP ABOVE TO ENSURE THAT THE TRIGGER SPRAYER HANGS AT LEAST 2 TO 3 INCHES ABOVE THE COUNTER RIM WHEN NOT IN USE. A REVISIT WILL OCCUR IN ABOUT 10 DAYS TO VERIFY CORRECTION.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Hand Drying Provision
- Locations:
- at the Hand wash sink(s)
- Comment:
- THE HAND WASH SINK TO THE LEFT OF THE 3 COMPARTMENT SINK HAS A PAPER TOWEL DISPENSER WITH THE PAPER ADVANCE MECHANISM MISSING. REPAIR OR REPLACE DISPENSER SO THAT A SUPPLY OF PAPER TOWELS IS ALWAYS AVAILABLE HERE. A REVISIT WILL OCCUR IN ABOUT 10 DAYS TO VERIFY CORRECTION.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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12/10/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Food in paper trays is being held at or below 41 F: chicken 38 F, buffalo chicken 41 F, teriayaki chicken 41 F, steak 40 F, pulled pork 40 F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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07/18/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Chicken stored in paper portion control tray is NOT being cold held at 41 F internal temperature: plain chicken held at 53 F, Buffalo chicken held at 53 F. , This Priority violation has been cited three (3) straight routine violations. A risk control plan was completed after last routine inspection. An office consultation will be scheduled. A fine of $200 is due at time of consultation. Notice will be delivered to establishment within the next week.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- 3-compartment sink(s) floor, walk in freezer(s) floor
- Problems:
- Not clean, With accumulation of debris
- Corrections:
- Keep clean, Keep clean.
- Comment:
- Labels, packaging tape on the floor of the walk-in freezer. Clean., Dirt has accumulated on the floor under the 3 compartment sink, near tile coving. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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06/23/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Steak stored in paper portion control tray is NOT being cold held at 41 F internal temperature: food on top of pan at 52 F, 50 F. Trays stacked above chill line of pan. DO NOT STACK TRAYS ABOVE CHILL LINE OF PAN., Trays stored above chill line placed into new pan and then walk-in cooler. This is a repeat Priority Violation
- General violation description:
- 3-501.16 - a Risk Control Plan (RCP) must be completed and submitted to WCHD within 5 days. Fax RCP to (734) 727-7165 ATTN: Melinda , RCP completed and approved. VIOLATION CORRECTED.
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12/06/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- All chicken (plain, Teriayaki, Buffalo) at or below 41 F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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07/23/2013 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Comment:
- Air gap re-created by removing bag. VIOLATION CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Hand Drying Provision
- Comment:
- Paper towel dispenser refilled. VIOLATION CORRECTED DURING INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- Soap provided.. VIOLATION CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Teriayaki chicken at 40 F, but Buffalo chicken at 45 F. Violation has NOT been corrected. WCHD will return within 7 days to ensure violation is corrected.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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07/18/2013 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention Air gap
- Locations:
- 3-compartment sink(s) floor drain
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- Air gap at 3 compartment sink has been eliminated by draping plastic over drain line and covering the drain cup. Remove plastic. , This is a Priority violation (P). WCHD will return within 7 days to ensure this violation has been corrected.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- Paper dispenser at rear hand sink is not functional. Provide paper towels at all hand sinks at all times. WCHD will return within 7 days to ensure this Priority Foundation (Pf) is corrected.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink dishwash area
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- No soap at rear hand wash sink. Provide soap at all hand sinks at all times. WCHD will return within 7 days to ensure this violation is corrected.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Two of the meats stored in paper portion control trays are being held above 41 F: Teriyaki chicken 52.5 F, Buffalo chicken 48 F. Do NOT store foods above the chill line. , Remove out of temperature foods from serving line immediately. Never stack food above the pan's chill line. WCHD will return within 7 days to ensure this Priority violation (P) is corrected., ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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07/01/2013 | Routine |
| No violation noted during this evaluation. | 01/16/2013 | Routine Inspection |
| No violation noted during this evaluation. | 07/21/2012 | Routine Inspection |
| No violation noted during this evaluation. | 01/09/2012 | Routine Inspection |
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A HANDWASH SIGN FOR THE MEN'S RESTROOM BY NEXT INSPECTION.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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07/28/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- hot holding unit(s) POTENTIALLY HAZARDOUS FOOD(S) PHF'S
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- CHICKEN NOODLE SOUP AT DUAL HOT-HOLDING UNIT TESTED 127 F OTHER SIDE WAS EMPTY AT TIME OF INSPECTION PLEASE ALWAYS MAINTAIN HOT FOOD(S) AT 135 F OR HIGHER UNTIL SERVED, PIC DISCARDED THE SOUP SINCE IT WAS THERE SINCE BEFORE NOON AND TURNED UP THE SETTING ON THE UNIT FROM FROM "SIMMER" TO "PREHEAT"
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
01/11/2011 | Routine Inspection |
| No violation noted during this evaluation. | 07/20/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Locations:
- kitchen SMOKING (EVIDENCE)
- Problems:
- Smoking
- Corrections:
- Smoke only in designated areas as restricted above.
- Comment:
- EVIDENCE (ASHTRAY WITH TWO BUTTS IN IT) OF SMOKING IN SAME AREA AS CITED IN JANUARY 2009 RISK CONTROL PLAN (RCP) SUBMITTED PLEASE CONSIDER THE NEW LAW IN MICHIGAN THAT TAKES EFFECT MAY 1, 2010 THAT SAYS ..."NO SMOKING IN ANY PUBLIC PLACE..." THIS FACILITY HAS A SMALL OFFICE WHICH COULD FIT THE REQUIREMENTS OF BEING 'TOTALLY ISOLATED OFFICE', HOWEVER THAT APPLIES TO A WORKPLACE WITH ONE (1) EMPLOYEE ONLY ALSO, SMOKING OUTSIDE IS CONSIDER AN EXTENSION OF THE FACILITY AND IS THEREFORE PROHIBITED , DISCUSSED BRIEFLY WITH EMPLOYEES AND PIC AND SUBMITTED RCP PIC EXPLAINED THAT THE BUTTS WERE FROM LAST NIGHT
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
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01/12/2010 | Routine Inspection |
| No violation noted during this evaluation. | 07/14/2009 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Locations:
- THREE (3) COMPARTMENT SINK shelf
- Problems:
- Smoking
- Corrections:
- Smoke only in designated areas as restricted above.
- Comment:
- ASHTRAY ON SHELF NORTH OF THREE COMPARTMENT SINK WITH TWO BUTTS IN IT SMALL SIGN "EMPLOYEE BREAK AREA" ON REAR DOOR WITH SMALLER ASHTRAY THERE INSPECTOR POSTED TWO WCHD NO SMOKING STICKERS VISIBLE FROM SHELF AREA, PIC MOVED ASHTRAY TO "BREAK AREA"
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
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01/16/2009 | Routine Inspection |
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