- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- Dish machine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO CHLORINE SANITIZER SHOWING FOR DISH MACHINE DURING INSPECTION TODAY. ALL DISH WARE SHALL BE SANITIZED CORRECTLY. REPAIR UNIT IMMEDIATELY.
- 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
|
01/14/2015 | Routine |
| No violation noted during this evaluation. | 01/27/2014 | Routine |
| No violation noted during this evaluation. | 01/24/2013 | Routine |
| No violation noted during this evaluation. | 02/01/2012 | Routine Inspection |
| No violation noted during this evaluation. | 02/17/2011 | Routine Inspection |
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- Observed creamy potato soup in warmer at 77F. Person in charge stated that soup had been heating for 50 minutes. When reheating for hot holding, bring potentially hazardous foods to 165F for 15 seconds within 2 hours. Do not use the warmer for reheating. Reheat soups to 165F on the range top, then transfer to warmer and hold at 135F or above. Corrected by heating soup on range top to 165F for 15 seconds.
- 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: Working containers, Common Nam
- Items:
- Working containers-toxics sanitizer
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Observed an individual spray container of bleach water without label as to content. Keep all spray containers labeled with the common name of the chemical contents. Corrected by labeling at time of inspection.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
|
02/15/2010 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- LONGER THAN 7 DAYS USED. EXAMPLE 08/10 - 08/16 6 DAYS IN BETWEEN A FEW ITEMS OUTDATED. DISCARDED ALSO USE THE USE BY DATE OR PREP DATE OR USE BOTH ON PACKAGES. BE CONSISTENT. USE ONE OR THE OTHER. CURRENTLY SOME ITEMS MARKED WITH PREP DATE AND OTHERS WITH CONSUME BY DATE. CORRECT IMMEDIATELY CORRECTED AT TIME OF INSPECTION BY DISCARDING OUTDATED ITEMS, BY EDUCATION AND REMARKING ALL ITEMS WITH USE BY DATES CORRECTED
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After touching bare human body parts other than clean hands/arms
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds
- Comment:
- EMPLOYEE OBSERVED LICKING FINGERS TOUCHING PAPER WORK THEN TOUCHING CLEAN UTENSILS. EMPLOYEE ALSO OBSERVED NOT WASHING HANDS BEFORE PUTTING ON GLOVES. EMPLOYEES MUST WASH HANDS AFTER TOUCHING FACE OR LICKING FINGERS. EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON PAIR OF GLOVES CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY PROPER HAND WASHING CORRECTED
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not self-closing
- Corrections:
- Provide self-closure.
- Comment:
- FRONT DOOR DOES NOT SELF CLOSE. PROVIDE SELF CLOSING FRONT DOOR CORRECT IMMEDIATELY
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
08/10/2009 | Routine Inspection |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- TWO SOUPS AT 52 DEGREES AND 45 DEGREES IN 2 DOOR COOLER THAT WERE BOTH MADE YESTERDAY. DISCARDED AT TIME OF INSPECTION. SOUPS MUST BE COOLED FROM 135 DEGREES TO 70 DEGREES IN TWO HOURS OR LESS AND FROM 70 DEGREES TO 41 DEGREES OR LESS IN 4 HOURS. CORRECT IMMEDIATELY,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- EMPLOYEE EATING IN KITCHEN. EAT IN DESIGNATED AREAS AWAY FROM FOOD AND UTENSILS. AREAS LIKE CUSTOMER SEATING AREA, OFFICE, OR OUTSIDE CORRECT IMMEDIATELY,
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CREAM CHEESE PACKETS AT 46- 50 DEGREES ON TOP LEVEL OF 2 DOOR PREP COOLER. KEEP AT 41 DEGREES OR LESS AT ALL TIMES. FILL OUT RISK CONTROL PLAN BY FOLLOW UP INSPECTION,
- 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)
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD STORED ON GROUND IN DRY STORAGE ROOM. ALL FOOD AND UTENSILS MUST BE STORED AT LEAST 6 INCHES OFF THE GROUND CORRECT IMMEDIATELY,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- 2 DOOR TALL COOLER DOOR GASKETS ARE BROKEN/ TORN. REPLACE TORN DOOR GASKETS EQUIPMENT MUST BE MAINTAINED
- 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.
|
03/03/2009 | 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:
- CREAM CHEESE AT 45- 48 DEGREES ON TOP LEVEL OF 2 DOOR PREP COOLER KEEP AT 41 DEGREES OR LESS,
- 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: 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:
- EMPLOYEES PREPARING SANDWICHES WITH BARE HANDS. EMPLOYEES MUST USE GLOVES, TONGS, OR DELI TISSUE WHEN TOUCHING READY TO EAT FOODS. CORRECTED AT TIME OF INSPECTION BY EMPLOYEES PUTTING ON GLOVES CORRECTED
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE AT DISH MACHINE. FOR PROPER SANITATION 50 -1 00PPM CHLORINE MUST BE PRESENT ON UTENSILS CORRECT IMMEDIATELY,
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- 2 EMPLOYEES PREPARING FOOD NOT WEARING A HAT OR HAIR NET. ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAT OR HAIR NET CORRECTED AT TIME OF INSPECTION BY BOTH COOKS PUTTING ON HAIR NETS CORRECTED
- 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
|
10/01/2008 | 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:
- POTATOES SALAD AND TUNA SALAD AT 45 DEGREES ON TOP LEVEL OF 2 DOOR PREP COOLER. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES CORRECT IMMEDIATELY RECOMMEND SWITCHING TO METAL PANS,
- 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)
|
04/25/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Sweet Afton Tea Room, 450 Forest Avenue, Plymouth, MI 48170 »