- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food must be protected from contamination by storing eggs on the bottom shelf. Eggs were moved at time of inspection. Corrected
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- A handwash sink must be accessible at all time. Items were moved away from the handwash sink at time of inspection. Corrected
- 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)
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Food must be protected from contamination by storing in a clean location. Do not store food in previously used boxes.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Non-food contact surfaces of equipment must be cleaned and maintained free of soil and residue. Doors of the refrigerators are dirty, the rice cooker has debris on the outisde. The inside of the 2-Door freezer has a lot of debris and food residue on the bottom. The bulk bins of spices and rice have a lot of grease build up on them. Keep refrigerators, freezers, bins and other equipment clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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06/09/2015 | Routine |
- Critical: Hand Drying Provision
- Comment:
- CORRECTED HAND TOWELS PROVIDED AT HANDWASH SINK FOR EMPLOYEES.
- 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 Sink, Installation
- Comment:
- CORRECTED OBSERVED HOT WATER IS NOW PROVIDED AT HANDSINK.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Using a Handwashing Sink
- Comment:
- CORRECTED OBSERVED HANDWASH SINK IS NOT OBSTRUCTED. NOW ACCESSIBLE FOR EMPLOYEES.
- 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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01/23/2015 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- FOOD SHALL ONLY BE STORED IN OR CONTACT SURFACES THAT ARE CLEANED AND SANITIZED. OBSERVED CARDBOARD BEING USED UNDERNEATH CHICKEN AS A WAY TO DRAIN EXTRA GREASE AFTER COOKING. DO NOT STORE FOOD ON PIECES OF CARDBOARD. USE FOOD GRADE MATERIALS TO DRAIN EXCESS GREASE. ,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED AT BACK HANDWASH SINK NO PAPER TOWELS WERE PROVIDED FOR EMPLOYEES TO PROPERLY DRY HANDS. TOWELS MUST BE PROVIDED AT ALL HANDWASH SINKS FOR EMPLOYEES TO PROPERLY DRY HANDS BEFORE RETURNING TO WORK.,
- 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 Sink, Installation
- Items:
- Handwashing facility
- Locations:
- hand wash sink(s)
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- OBSERVED IN KITCHEN AT BACK HANDWASH SINK THERE WAS NO RUNNING HOT WATER. A FACILITY MUST PROVIDE A HANDWASH SINK THAT IS ABLE TO GENERATE WATER TEMPERATURE OF AT LEAST 100F. REPAIR VALVES ON HANDWASH SINK IN ORDER TO OBTAIN HOT RUNNING WATER.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Locations:
- steam table
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- OBSERVED GRAVY AND SOUP BEING RE-HEATED ON THE STEAM TABLE. TEMPERATURE OF GRAVY WAS 78F AND SOUP WAS 108F. POTENTIALLY HAZARDOUS FOOD MUST BE RAPIDLY RE-HEATED ON THE STOVE OR IN THE MICROWAVE TO REACH THE TEMPERATURE OF 165F AS QUICKLY AS POSSIBLE. THEN FOOD CAN BE SAFELY HELD ON THE STEAM TABLE AT 135F OR ABOVE. DO NOT RE-HEAT FOOD ON THE STEAM TABLE. ,
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Locations:
- 3-compartment sink(s)
- Problems:
- Adulterated/contaminated
- Corrections:
- Discard.
- Comment:
- OBSERVED A WIPING CLOTH, USED TO WIPE THE KITCHEN SINK AREA, HANGING ON A RACK ABOVE A BOWL OF RAW CHICKEN WITH WATER FROM THE CLOTH DRIPPING INTO THE CHICKEN. FOOD MUST BE SAFE AND UNADULTERATED FROM ANY POSSIBLE CAUSE OF CONTAMINATION. DISCARD FOOD THAT HAS BEEN ADULTERATED IN ANY MANNER. ,
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- OBSERVED THAT BACK HANDWASH SINK HAD ITEMS STORED ON THE FLOOR DIRECTLY IN FRONT OF THE SINK AND ITEMS STORED ON TOP OF THE SINK MAKING IT DIFFICULT TO REACH THE HANDWASH SINK. MAKE THE HANDWASH SINK EASILY ACCESSIBLE FOR EMPLOYEE USE BY KEEPING ITEMS STORED AWAY FROM THE SINK AND NOT DIRECTLY IN FRONT OF THE SINK. ,
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SHELVES IN KITCHEN, FLOORS UNDERNEATH EQUIPMENT AND COMPARTMENTS ON KITCHEN TABLES WHERE FOOD IS STORED WITH AN ACCUMULATION OF DEBRIS. INCREASE FREQUENCY OF CLEANING IN THE FACILITY TO AVOID A BUILDUP OF DIRT AND DEBRIS.
- 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.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- FOOD MUST BE PROTECTED FROM CONTAMINATION BY STORING FOOD WHERE IT IS NOT EXPOSED TO SPLASH, DUST OR OTHER FORMS OF CONTAMINATION. OBSERVED SHEET PANS OF COOKED FOOD STORED IN VARIOUS PLACES IN THE KITCHEN ON TOP OF BUCKETS. FOOD CAN EASILY BECOME CONTAMINATED FROM EMPLOYEES WALKING AROUND THE KITCHEN, OR THE PANS CAN FALL TO THE FLOOR. STORE FOOD IN AREAS WHERE IT WILL BE PROTECTED FROM POSSIBLE 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
- Nonfood-Contact Surfaces
- Problems:
- Used as food-contact surface
- Corrections:
- Discontinue use.
- Comment:
- NON-FOOD CONTACT SURFACES MUST BE NON-ABSORBENT AND EASILY CLEANABLE. OBSERVED CARDBOARD COVERING THE TOP OF A SURFACE ON THE STOVE. DO NOT COVER AREAS OF COUNTERS OR STOVES WITH CARDBOARD.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED WET WIPING CLOTHS ON THE STOVE AND AT THE SINK NOT SUBMERGED IN A SANITIZING BUCKET. WET WIPING CLOTHS MUST BE SUBMERGED IN SANITARY BUCKETS, WITH THE APPROPRIATE AMOUNT OF SANITIZING SOLUTION WHEN NOT IN USE. DO NOT STORE ON THE STOVE OR HANG ON A RACKS.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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12/17/2014 | Routine |
- Critical: Characteristics
- Comment:
- Observed in reach in freezer food is now stored in food grade bags. Violation corrected.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
|
07/03/2014 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- 1-door upright freezer(s)
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- Observed at time of inspection in reach in freezer food held in grocery bags. Food should be stored in food grade containers, grocery bags are not food grade. correct by storing in original packaging or food grade bags. Correct immediately a follow up will occur in about 10 days.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection chicken broth and gravy held in hot holder (not on) at 71 F for two hours. Broth and gravy was voluntarily discarded. Also observed eggs sitting out on counter at room temp for two hours, placed back in walk in cooler. All potentially hazardous cold food should be held at 41 F or below. 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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06/04/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CLEANED LOWER SHELF AND AND UTENSILS ON THE SHELVING UNIT
- 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
|
12/11/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- 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
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11/21/2013 | Routine |
- Critical: Packaged and Unpackaged Food -
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
05/30/2013 | Follow-up |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- 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
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05/07/2013 | Routine |
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