- Critical: Sanitizing Solutions, Testing
- Comment:
- Received letter in the mail containing a photo copy of receipt for sanitizer test strips. Violation corrected.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
09/02/2014 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed at time of inspection can opener blade soiled. Can opener blade should be cleaned after every use. Corrected at time of inspection can opener blade removed and wash rinsed and sanitized. Corrected.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- 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:
- Observed at time of inspection cooked potato slices stored underneath raw bacon. Corrected at time of inspection potato slices were removed from underneath raw bacon. 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection chlorine sanitizer kit in kitchen and at bar were soaked through. Provide chlorine sanitizer test kits that are not compromised. Correct immediately a follow up will occur in about 10 days. If a copy of the receipt or a picture of chlorine sanitizer strips in the facility is sent to David Pearson at the Wayne County Health Department then a follow up will not be needed. ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- observed no employee hand wash sign in women's bathroom. Correct by providing. Correct as soon as possible a follow up will occur at the next routine 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.
|
08/27/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- prep station cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Observed coleslaw and ribs in prep cooler without date mark on it employee stated that they had been in there since yesterday. Corrected at time of inspection. Date mark provided.
- 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
|
02/04/2014 | Routine Inspection |
| No violation noted during this evaluation. | 09/03/2013 | Follow-up |
| No violation noted during this evaluation. | 08/26/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES AT 76F ....MAINTAIN AT 41F OR BELOW
- 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)
- 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.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY NTOMEAT OR COOKED TO BE REHEATED......SUCH AS THE CHILI, NORTHERN BEAN,CHEESE CRUMPLES , BAG OF COLE SLAW STORED IN THE BASEMENT COOLER.
- 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
- Critical: Temperature Measuring Devices
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- IMPROPER THAWING IN HANDWASH SINK
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
08/09/2013 | Routine |
| No violation noted during this evaluation. | 02/08/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITZER AVAILABLE AT VISIT.......PROVIDE BLEACH OR SANITIZING TABLETS TO PROPERLY SANITZE EQUIPNENT AND UTENSILS.......OPERATOR TO CALL OWNER TO BRING BLEACH TO UTILIZE AS SANITIZER BEFORE ANY GLASSES OR UTENSILS/EQUIPMENT ARE WASHED. REMEMBER IT IS ABSOLUTELY NECESSARY AND REQUIRED TO WASH , RINSE AND SANITZE AT 50-110PPM THEN AIR DRY.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CUT LETTUCE AT 48F.......MAINTAIN AT 41F OR BELOW AFTER IT HAS BEEN CUT......OPERATOR DISCARD THE LETTUCE AT VISIT.
- 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)
- 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.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS /READY TO EAT OR COOKED TO BE REHEATED..... NO DATES ON CORNED BEEF, TURKEY, HAM, WRAPPED PORK ROAST, HOT DOGS
- 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
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- PROVIDE REACH IN COOLER WITH COOLER THERMOMETER.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
01/17/2013 | Routine |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- CLEAN THE HOOD VENT FILTERS NOW AND FREQUENTLY ENOUGH TO PREVENT THE ACCUMULATION OF GREASE AND DEBRIS ON THEM.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE ACCUMULATED FOOD DEBRIS AND GREASE FROM BENEATH THE COOKING EQUIPMENT AND AROUND THE GREASE TRAP IN THE KITCHEN.
- 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.
- Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- ERADICATE THE GNATS OBSERVED IN THE WOMEN'S RESTROOM.
- 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
|
07/17/2012 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- DATEMARKING IS PROPERLY LABELED WHERE REQUIRED
- 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
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FODS STORED PROPERLY
- 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
|
03/02/2012 | Follow-up |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- USE GLOVES OR UTENSILS WHEN HANDLING READY TO EAT FOODS .....OPERATOR OBSERVED HANDLING ONION RING AFTER BEING COOKED WITH HER BARE HANDS.....NO BARE HAND CONTACT WITH READY TO EAT FOODS....USE UTENSILS AND / OR GLOVES.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat Food, Date Markin
- 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.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS/ READY TO EAT OR COOKED TO BE REHEATED STORED IN COOLERS........NO DATES OBSERVED ON CORNED BEEF, HAM, AND ROAST BEEF........ALSO NO DATES ON COLE SLAW IN JAR IN UPSTAIRS REACH IN COOLER OR ON OPEN PACKAGE OF COLE SLAW IN DOWNSTAIRS UPRIGHT COOLER....... ADD 6 DAYS TO THE DAY OPENED OR PREPARED TO DETERMINE THE DISCARD DATES., , , ,
- 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
- Critical: Separation, Packaging, & Segre
- Items:
- Unwashed fruit(s) and vegetable(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- , STORE RAW ANIMAL FOODS ON BOTTOM SHELVING OF REACH IN COOLER DOWNSTAIRS SEPARATE FROM OTHER FOOD PRODUCTS..........RAW HAMBURGER OBSERVED BEHIND LEMONS AND LIMES.....RAW EGGS ON 2ND SHELF......OPERATOR CORRECTED AT VISIT BY RELOCATINRAW EGG TO BOTTOM SHELF WITH HAMBURGER MOVED TO IN FRONT OF THE BOX OF EGGS. IN UPSTAIRS REACH IN COOLER, REMOVE ROMAINE LETTUCE HEARTH FROM LYING ON THE RIB EYE STEAK......CORRECTED BY REMOVING THE LETTUCE FROM THE COOLER LOCATION., , BALONEY OBSERVED TO BE STORED IN THE SAME CONTAINER AS RAW STEAL IN PLASTIC WRAP..........STORE RAW ANIMAL FOODS ON BOTTOM SHELF SEPARATE FROM OTHER FOODS.......DISCONTINUE STORING OTHER FOODS ON THE RAW ANIMAL FOODS IN A CONTAINER WITHOUT A TOP. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM., , ,
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- ENSURE EMPLOYEES WEAR HAT, CAP OR HAIRNET WHEN WORKING WITH FOOD PRODUCTS IN THE KITCHEN WORK AREAS.
- 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
|
01/10/2012 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Comment:
- FAUCET AT KITCHEN HANDSINK HAS ADEQUATE SUPPLY OF WATER. VIOLATION CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/12/2011 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HAND SINK IN KITCHEN HAS ONLY A TRICKLE OF WATER COMING OUT WHEN FAUCET IS TURNED ON. PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD REPAIR. RESTORE ADEQUATE FLOW OF WATER TO HAND SINK. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 6-24-11 TO VERIFY COMPLIANCE.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- UNUSED EQUIPMENT, CHAIRS, GOLF CLUBS STORED IN BASEMENT. ONLY ITEMS RELEVANT TO OPERATIONS SHOULD BE STORED IN FACILITY. REMOVE UNNECESSARY ITEMS.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- OBSERVED EMPLOYEE WASHING HANDS IN 3-COMPARTMENT SINK IN KITCHEN. ONLY HAND SINKS SHOULD BE USED FOR HAND WASHING.
- 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)
|
06/14/2011 | Routine Inspection |
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- basement reach-in cooler(s)
- Problems:
- Improperly In large container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- CHILI IN LARGE POT COVERED WITH SARAN WRAP AND FOIL AT 50F INSIDE THE BASEMENT REACH-IN COOLER., POTENTIALLY HAZARDOUS FOODS DISCARDED - UTILIZE PROPER COOLING METHODS TO FACILITATE HEAT TRANSFER.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- kitchen wiping cloth container
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- CHLORINE SANITIZING SOLUTION EXCEEDS 50-100 PPM INSIDE KITCHEN WIPING CLOTH CONTAINER.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- UTENSILS STORED IN SANITIZING SOLUTION IN BETWEEN USES.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Locations:
- kitchen handsink
- Problems:
- Lack of cold water
- Corrections:
- Provide cold water.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
|
12/17/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- DRESSINGS, CHILI IN REACH-IN COOLER AT 40F. 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)
|
07/22/2010 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- CHILI IN REACH-IN COOLER AT 54F, AIR TEMP 54F. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41F. WILL RETURN ON/ABOUT 7-19-10.,
- 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)
|
07/12/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RAW STEAKS IN BASEMENT REACH-IN COOLER AT 46F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. ADJUST COOLER SETTINGS OR, IF NECESSARY, HAVE UNIT SERVICED SO IT MAINTAINS PROPER FOOD TEMPERATURES. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 6-24-10 TO VERIFY COMPLIANCE., ,
- 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)
|
06/14/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Sunrise Sunset Saloon, 15222 Charlevoix, Grosse Pointe Park, MI 48230 »