- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING PHF AT 41`F IN ALL COOLERS.
- 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
- Comment:
- CORRECTED BY DATE MARKING ALL REQUIRED FOOD ITEMS.
- 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
- Good Repair and Proper Adjustm
- Comment:
- CORRECTED BY REMOVING THE TAPE AND REPAIRING THE DOOR.
- 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.
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05/02/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE TESTED AT 0 PPM CHLORINE SANITIZER, THE SUPPLY HOSE IS WELL ABOVE THE REMAINING SANITIZER IN THE CONTAINER AND SO WAS NOT PUMPING. CORRECTED: A NEW CONTAINER WAS HOOKED UP, THE MACHINE PRIMED, AND THEN PRODUCED 100 PPM. IT IS RECOMMENDED TO PROVIDE LONGER HOSE OR TO RAISE THE SANITIZER CONTAINER TO ENSURE CONTINUED SUPPLY. PLEASE MONITOR DAILY WITH TEST STRIPS.
- 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: Package Integrity
- Items:
- Food package(s) Cans
- Locations:
- storage shelves
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- A SEVERELY DENTED CAN OF OLIVES ON FOOD SHELF. CORRECTED BY DISCARDING.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) WALK IN COOLER: ALL FOOD OVER 41F, OBSERVED AT 44-46F. CUT TOMATOES, DELI MEAT, COOKED FOOD, RIBS, BUTTERMILK, MILK, CHEESES, COLE SLAW, PASTA, RANCH DRESSING, EGGS, RAW CHICKEN, BACON, AND FISH 44-46F. SOME FOOD COOLING FROM COOKED AND ROOM TEMP WAS TAKEN TO THE FREEZER TO COOL RAPIDLY. 2) PIZZA COOLER TOP: SLICED HAM AT 60F WAS DISCARDED, PIZZA CHEESE AT 49F. 3) SANDWICH COOLER TOP: SLICED HAM 46, THICK SLICED HAM AT 56F (DISCARDED), CUT LETTUCE 51F (DISCARDED).,
- 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:
- Commercially processed ready to eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Walk-in cooler
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- OPEN HAM, COOKED RIBS, COLE SLAW, RANCH DRESSING WERE NOT DATE MARKED. DATE MARKED AT TIME OPENED/PREPARED.,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- Ice machine(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE ICE MACHINE DOOR IS DUCT TAPED TO THE MACHINE. REPAIR THE DOOR AND REMOVE THE TAPE TO MAKE DURABLE AND EASILY CLEANABLE. REPEAT VIOLATION: CORRECT WITHIN 90 DAYS.,
- 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.
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04/30/2014 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED BY PROVIDING AIR GAPS ON BAR ICE BINS.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
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10/30/2013 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- NOT CORRECTED. PROVIDE AIR GAPS ON DRAIN PIPES COMING FROM 2 ICE BINS AT THE BAR. ONE HAS AN AIR BREAK AND ONE IS DIRECTLY CONNECTED TO THE SEWAGE CLEAN OUT PIPE BEHIND THE BAR. PROVIDE AIR GAPS WITHIN ONE WEEK OR AN OFFICE CONSULTATION WITH FEES WILL BE SCHEDULED AT WCHD.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY REPAIRING PIZZA COOLER TO PROVIDE 40F-41F FOOD TEMPS.
- 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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10/17/2013 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice holding bin
- Corrections:
- Provide adequate air gap.
- Comment:
- ICE BINS AT BAR NOT AIR GAPPED. PROVIDE AIR GAPS WITHIN 1 WEEK TO PREVENT SEWAGE CONTACT WITH PIPES., ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CONTAINER OF KNIVES IMPROPERLY CLEANED STORED ON SHELF. CLEAN PROPERLY., CORRECTED BY CLEANING.
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE SANITIZER WAS EMPTY - AT 0PPM. PROVIDE SANITIZER AS STATED., CORRECTED BY CHANGING OUT TO PROVIDE 100PPM CHLORINE.
- 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:
- IN THE PIZZA COOLER: HAM 54F, PEPPERONI 53F, PIZZA CHEESE 50F, GROUND BEEF (COOKED) 46F. THE FOOD OVER 50F WAS DISCARDED, REMAINDER PUT ON ICE IN COOLER TOP AND WILL BE TIME CONTROLLED WITH 4 HOUR TIME USAGE AND MARKINGS UNTIL COOLER REPAIRED. THIS WAS A CHRONIC VIOLATION ON THE PREVIOUS ESTABLISHMENT AND MUST BE CORRECTED BY TOMORROW, FRIDAY 10/4/13. ONE FOLLOW UP INSPECTION WILL BE ALLOWED ON THIS VIOLATION. COMPLETE LOG FORMS FOR COLD HOLDING TEMPS ON THIS COOLER 3 TIMES DAILY AND FAX 2 TIMES PER WEEK (MON AND THURS) UNTIL FURTHER NOTICE. CORRECT WITHIN 24 HOURS.,
- 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:
- LUNCH MEAT, MASHED POTATOES, GRAVY IN WALK IN COOLER WITHOUT DATE MARKING. DATE MARK AT TIME OPENED OR PREPARED. , CORRECTED BY DATE MARKING.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- THE ICE MACHINE DOOR IS TAPED ON WITH DUCT TAPE - EXTERIOR OF DOOR. REPAIR PROPERLY OR REPLACE DOOR TO BE DURABLE AND EASILY CLEANABLE - NO TAPE.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- EMPLOYEE RESTROOM DOOR OBSEVED OPEN AND NO CLOSER. PROVIDE CLOSER - KEEP CLOSED.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
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10/03/2013 | Routine |
Restaurant representatives - add corrected or new information about T.P. Tin Pan Inc., 19350 Sumpter Rd, Belleville, MI 48111 »