- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- HAND WASH SINK AT THE BAR USED FOR DUMPING BEVERAGES GLASSES, OBSERVED WITH STRAWS, ICE, AND FRUIT GARNISH ACCUMULATED IN THE SINK BASIN. HAND WASH SINKS MUST BE USED FOR HAND WASHING ONLY. USE THE DESIGNATED DUMP SINK LOCATED NEXT TO THE HAND WASH SINK FOR DUMPING. DO NOT USE HAND WASH SINKS FOR DUMPING. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE MANAGERS AND STAFF. THE HAND WASH SINK WILL NOT BE USED FOR DUMPING IN THE FUTURE. SINK CLEANED.
- 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)
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- FLOOR TILE GROUT IN THE COOK LINE AREA OBSERVED TO BE WORN AWAY LEAVING CREVICES WHERE FOOD DEBRIS AND WATER MAY ACCUMULATE. REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- SEVERAL WET WIPING CLOTHS STORED ON COUNTERS IN KITCHEN. KEEP IN SANITIZER SOLUTION BETWEEN EACH USE.
- 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
|
12/18/2014 | Routine |
| No violation noted during this evaluation. | 06/24/2014 | Routine |
| No violation noted during this evaluation. | 12/19/2013 | Routine |
| No violation noted during this evaluation. | 06/27/2013 | Routine |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED FULL PAN OF CARAMELIZED ONIONS IN THE COOK LINE COOLER DRAWER AT 156F. OBSERVED COVERED PAN OF MARINARA SAUCE ON THE COUNTER AT 100F. OBSERVED COOKED CHICKEN WRAPPED IN PLASTIC BAGS IN THE PREP COOLER AT 77F. EMPLOYEES STATE THAT ALL ITEMS ARE COOLING. ALL ITEMS WERE PREPARED WITHIN THE PAST 2 HOURS. EFFECTIVE COOLING METHODS MUST BE USED TO RAPIDLY COOL FOODS WITHIN THE REQUIRED TIME FRAMES. USE EFFECTIVE COOLING METHODS SUCH AS LEAVING FOOD UNCOVERED ON THE TOP SHELF OF THE WALK-IN COOLER, STIRRING FOOD, SEPARATING FOOD INTO SMALLER PORTIONS, ICE BATH/ICE WANDS WHERE APPROPRIATE. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH THE MANAGER. EFFECTIVE COOLING METHODS WERE APPLIED TO THE FOOD ITEMS.
- 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
|
01/08/2013 | Routine |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- high temperature sanitizing dishmachine
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- Repair man present during inspection
- General violation description:
- 4-703.11 - readjusted thermostat on booster heater. VIOLATION CORRECTED., Hot water sanitizing dish machine is not reaching 160 F surface/180 F water temperature.
|
07/10/2012 | Routine Inspection |
| No violation noted during this evaluation. | 12/20/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Ambient air temperature of reach in cooler is 41 F. No foods are being stored in this cooler. Place sign on door. 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)
|
07/18/2011 | Follow-up |
- Critical: Controlling Pests
- Comment:
- No fruit flies seen in establishment. VIOLATION CORRECTED.
- 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
- Critical: Hot and cold holding
- Comment:
- Reach in cooler under mashed potato well is still not holding foods below 41 F-chopped chicken 46.5 F, mandarin oranges 44 F. Violation is NOT corrected. WCHD will return within 7 days to ensure this 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)
- Critical: Hot and cold holding
- Comment:
- Reach in cooler under mashed potato well is still not holding foods below 41 F-chopped chicken 46.5 F, mandarin oranges 44 F. Violation is NOT corrected. WCHD will return within 7 days to ensure this 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)
|
05/25/2011 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats, Pest(s) gnats
- Locations:
- bar(s), kitchen
- Problems:
- Present in facility, Present in facility
- Corrections:
- Remove pests from facility., Remove pests from facility.
- Comment:
- Fruit flies behind bar, several in kitchen. Remove pests from facility.,
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- reach-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Reach-in cooler under mashed potato well is not holding foods to internal temps of 41 F or below: ham 51 F, chopped 50 F, cucumbers 45 F. Repair/replace cooler.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- reach-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Reach-in cooler under mashed potato well is not holding foods to internal temps of 41 F or below: ham 51 F, chopped 50 F, cucumbers 45 F. Repair/replace cooler., ,
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Bar Cooler
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Shelves in reach-in bar cooler are sticky, coated. 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- basement walk-in freezer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Tags, tape on floor of basement walk-in freezer. 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.
|
05/19/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/18/2010 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- DISHMACHINE IS SANITIZING AT 100PPM CHLORINE.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
06/14/2010 | Follow-up |
Restaurant representatives - add corrected or new information about T.G.I. Friday's (#9), Metro Airport-North, Gate D17 & 18, Romulus, MI 48242 »