- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- After use a mop must be properly hung to allow it to air dry. Observed a mop that was used earlier is still in the mop bucket. Hang and invert mops after use so they can air dry.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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05/07/2015 | Routine |
| No violation noted during this evaluation. | 05/09/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Kitchen Area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- HANDTOWELS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Facility
- Problems:
- Not easily accessible Items stored
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- HANDSINKS NOT EASILY ACCESSIBLE: 1) PIZZA SLICER STORED INSIDE FRONT COUNTER HANDSINK BASIN 2) BREAD TRAYS STORED ON TOP OF KITCHEN HANDSINK, NO ITEMS INSIDE OF OR IN FRONT OF HANDSINK.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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05/07/2013 | Routine |
- Critical: Capacity
- Comment:
- CORRECTED. THE HOT WATER TANK HAS BEEN REPAIRED AND THE HOT WATER SUPPLY HAS BEEN RESTORED.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTED. THE PERSON IN CHARGE IS AWARE OF AND HAS TRAINED ALL EMPLOYEES ABOUT THE SYMPTOMS AND ILLNESSES.
- 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.
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05/17/2012 | Follow-up |
- Critical: Capacity
- Items:
- Hot water supply
- Problems:
- Insufficient to meet demands
- Comment:
- OBSERVED NO HOT WATER AVAILABLE AT THE ESTABLISHMENT DURING THE INSPECTION. MALL MAINTENANCE WAS CALLED. THEY VERIFIED THAT THE UNIT HAS POWER AND THE FUSES ARE GOOD, SO IT IS POSSIBLY A HEATING ELEMENT ON THE HOT WATER TANK. REPAIR OR REPLACE IMMEDIATELY. IF WATER TANK IS TO BE REPLACED, IT SHOULD BE OF EQUAL OR GREATER CAPACITY. IF A SMALLER TANK IS DESIRED TO BE INSTALLED, IT MUST BE APPROVED BY WAYNE COUNTY HEALTH DEPARTMENT PLAN REVIEW PRIOR TO INSTALLATION. THIS IS A FOOD COURT STORE. HOT WATER CAN BE OBTAINED FROM ANY NUMBER OF RESTAURANTS RIGHT NEXT DOOR, BUT HOT WATER MUST BE AVAILABLE AT ALL TIMES. REPAIR OR REPLACE HOT WATER TANK IMMEDIATELY.,
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s)
- Comment:
- THE PERSON IN CHARGE WAS NOT AWARE OF THE SYMPTOMS OR ILLNESSES THAT SHOULD REQUIRE EMPLOYEES TO BE EXCLUDED FROM WORKING WITH FOOD. TRAIN ALL EMPLOYEES ABOUT SYMPTOMS (VOMITING, DIARREAH, SORE THROAT WITH FEVER, JAUNDICE, OPEN SORES) AND ILLNESSES (BIG 5 ILLNESSES-SALMONELLA, E. COLI, NOROVIRUS, HEPATITIS A, SHIGELLA) AND THAT THEY MUST REMAIN SYMPTOM FREE FOR 24 HOURS BEFORE RETURNING TO WORK.,
- 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.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Mop sink(s)
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED A WET MOP IN THE MOP SINK. HANG MOPS TO DRY WHEN NOT IN USE.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED A BOX OF WHOLE TOMATOES ON THE FLOOR OF THE WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES ABOVE THE FLOOR TO ALLOW FOR CLEANING AND TO KEEP FROM CONTAMINATION.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Lighting, Intensity
- Items:
- Lighting intensity at work levels
- Locations:
- walk in freezer(s)
- Problems:
- Less than 10 foot candles
- Corrections:
- Provide as required
- Comment:
- OBSERVED THE LIGHT IN THE WALK IN FREEZER TO BE NON-OPERATIONAL. REPAIR OR REPLACE LIGHT. CORRECTED AT INSPECTION. LIGHT BULB WAS REPLACED PROVIDING PROPER LIGHTING.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
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05/08/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- POP NOZZLES HAVE SOME MOLD GROWTH. CORRECTED AT TIME OF INSPECTION BY CLEANING POP NOZZLES (WASH, RINSE, SANITIZE) AND POP MACHINE.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED BREAD TRAYS SITTING ON BACK HAND SINK. HAND SINK MUST BE ACCESSIBLE AT ALL TIMES. STORE ITEMS ELSEWHERE.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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05/13/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 140 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- MEATBALLS AT 102F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/ABOVE 135F. BE SURE TO REHEAT TO AT LEAST 165F BEFORE STORING AT 135F OR ABOVE. CORRECTED AT TIME OF INSPECTION BY REHEATING MEATBALLS TO 165F THEN PLACING IN HOT HOLDING UNIT.
- 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)
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In prep sink
- Corrections:
- Wash hands in a handwashing sink only.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
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05/19/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- POP NOZZLES ARE CLEAN TO SIGHT AND TOUCH. VIOLATION CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Storage, Separation
- Comment:
- CHEMICALS STORED BELOW FOOD AND SINGLE-SERVICE ITEMS. VIOLATION CORRECTED.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
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12/14/2009 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- POP NOZZLES ARE SOILED. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE POP NOZZLES DAILY.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- POP NOZZLES ARE SOILED. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE POP NOZZLES DAILY.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Single-service items
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- CHEMICALS STORED ABOVE CUPS AND LIDS, ABOVE SYRUP FOR POP MACHINE. CHEMICALS MUST BE STORED VELOW AND AWAY FROM FOOD AND EQUIPMENT. RELOCATE CHEMICAL STORAGE.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Single-service items
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- CHEMICALS STORED ABOVE CUPS AND LIDS, ABOVE SYRUP FOR POP MACHINE. CHEMICALS MUST BE STORED VELOW AND AWAY FROM FOOD AND EQUIPMENT. RELOCATE CHEMICAL STORAGE.,
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
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12/02/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, AT APPROXIMATELY 1:45 P.M. THE FOLLOWING FOODS IN THE COLD BUFFET COOLER WERE FOUND AT THE TEMPERATURES LISTED: 1.) THE TOP LAYER OF A CONTAINER OF PHILLY STEAK: 45.1 DEGREES F. 2.) A SECTION OF BOLOGNA IN A COLD WELL CONTAINER: 46.4 DEGREES F. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT COLD AT 41 DEGREES F OR LESS. ENSURE THAT FOODS HELD IN THIS COOLER ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER IMPLEMENTING THE FOLLOWING CORRECTIVE ACTIONS: 1.) CONSIDER ADJUSTING THE THERMOSTAT SETTING ON THIS COOLER TO A LOWER TEMPERATURE. 2.) ENSURE THAT THE GLASS PULL DOWN SHIELD IS KEPT OPEN ONLY WHEN NECESSARY. 3.) ENSURE THAT THE FOODS IN THE COLD WELL CONTAINERS ARE KEPT BELOW THE FROST LINE OF THE CONTAINER. 4.) CONSIDER, STACKING THE FOODS NO HIGHER THAN 2 - 3 INCHES IN EACH CONTAINER. ,
- 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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06/18/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Subway, 18000 Vernier Rd, Space #716, Harper Woods, MI 48225 »