| No violation noted during this evaluation. | 05/27/2015 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- Observed at time of inspection quat sanitizer test strips provided. 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)
|
11/13/2014 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection quat test strips for three compartment sink were provide but test strips did not have the color indicator for checking the ppm. Correct by providing sanitizer test strips so ppm of sanitizer solution can be determined accurately. Correct immedialty a follow up will occur in about 10 days. If a receipt or picture of new test strips in the facility is sent to David Pearson at the Wayne County Health Department then a follow up will not have to occur.,
- 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)
|
11/03/2014 | Routine |
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- Observed at time of inspection guacamole thawing in standing water over 70 F. Corrected at time of inspection thawing process discontinued after talk with manager. Corrected.
- 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
|
05/17/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed tomatos, lettuce guacamole 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)
- Critical: Warewashing Equipment, Determi
- Comment:
- OBSERVED STAFF USE SANITIZER TEST STRIPS TO VERIFY CONCENTRATION OF QUAT BETWEEN 200-400 PP. CORRECTED
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
01/09/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- 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: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
11/20/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- ALL TEMPERATURES 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)
|
06/21/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- DICED TOMATOES AT 49F ....GUACAMOLE AT 48F MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS 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)
|
06/11/2013 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ,
- 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)
|
05/06/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Out of paper towel at the hand wash station in the kitchen. It was provided immediately and the violation was corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
11/09/2012 | Routine Inspection |
| No violation noted during this evaluation. | 05/07/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/02/2011 | Routine Inspection |
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- PREP ROW Utensils
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- OBSERVED EMPLOYEE SCOOP DICED TOMATOES WITH A SOUFFLE CUP PLEASE ALWAYS USE A UTENSIL WITH A HANDLE
- 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
|
11/03/2010 | Routine Inspection |
- 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:
- EMPLOYEE OBSERVED MAKING A TACO WITH BARE HANDS. EMPLOYEES MUST USE GLOVES, TONGS OR DELI TISSUE WHEN HANDLING READY TO EAT FOODS. CORRECT IMMEDIATELY CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY EMPLOYEE WASHING HANDS AND 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
|
10/14/2009 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- ALL EMPLOYEES MUST BE FAMILIAR WITH THE BIG 5 ILLNESSES AND WHEN TO REPORT THEM. USE PROVIDED FORMS OR ESTABLISH OWN HEALTH POLICY CORRECT IMMEDIATELY,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) cold
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO COLD WATER AT MEN'S RESTROOM HAND SINK. PROVIDE COLD WATER TO HAND SINK. VERY HOT WATER COMES OUT NO MATTER WHICH WAY HANDLES ARE TURNED. PROVIDE COLD WATER TO HAND SINK TO MODERATE THE HOT WATER SO EMPLOYEES CAN WASH HANDS FOR AT LEAST 20 SECONDS AT HAND SINK. CORRECT IMMEDATLEY,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/20/2009 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Utensil(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- ALL CHIP AND HARD TACO CONTAINERS ARE SOILED AND HAVE BUILT IN DEBRIS ON THEM. CLEAN AND SANITIZE ALL NACHO CHIP BINS AND TACO CONTAINERS ON LINE. REPLACE THESE BINS IF GROUND IN DEBRIS IS UN CLEANABLE OR IF THESE ITEMS ARE RUSTY OR CHIPPING. ALL NACHO CHIP AND TACO HOLDERS ON LINE NEED CLEANING OR REPLACING CORRECT IMMEDIATELY,
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- A FEW CHEMICALS STORED OVER POP BOXES IN DRY STORAGE ROOM CHEMICALS STORED NEXT TO GLOVE BOXES IN DRY STORAGE ROOM. STORE CHEMICALS BELOW AND AWAY FROM FOOD AND UTENSILS CORRECTED AT TIME OF INSPECTION BY RELOCATING CHEMICALS TO CHEMICAL SHELF CORRECTED
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- DEICE WALK IN FREEZER. EXCESS ICE AND SNOW ON CONDENSER AND WALL OF WALK IN FREEZER. FREEZER AT 18 DEGREES. FREEZERS MUST BE AT 0 - 10 DEGREES F EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR CORRECT IMMEDIATELY,
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) window(s)
- Problems:
- Not self-closing
- Corrections:
- Provide self-closure.
- Comment:
- A. PROVIDE SELF CLOSING DRIVE THROUGH WINDOW. WINDOW DOES NOT SELF CLOSED B. GAP ON BOTTOM OF FRONT DOOR. PROVIDE WEATHER STRIP TO FRONT DOOR THAT MAKES IT TIGHT SEALING 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
|
10/14/2008 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- PROVIDE MISSING FILTER ABOVE FRY AREA. MISSING A FILTER CORRECT IMMEDIATELY
- 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.
- Outside receptacles
- Items:
- Waste receptacle(s)
- Problems:
- With doors,lids or covers Left open
- Corrections:
- Keep closed.
- Comment:
- BOTH DUMPSTER LIDS LEFT OPEN. KEEP DUMPSTER LIDS CLOSED AT ALL TIMES CORRECT IMMEDIATELY
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- 0 PPM CHLORINE IN BOTH COOK LINE RAG BUCKETS FOR PROPER SANITATION 50 - 100PPM CHLORINE MUST BE PRESENT IN RAG BUCKETS. CHANGE SANITIZER WATER OFTEN CORRECT IMMEDIATELY
- 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
|
05/02/2008 | Routine Inspection |
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