- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- At time of inspection employees stated they sanitize dishes in three compartment sink using 10 ppm chlorine sanitizing solution. Chlorine sanitizing solution shall be at 50-100 ppm. Corrected at time of inspection person in charge was told to use 50-100 ppm chlorine sanitizing solution. Corrected.
- 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
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed at time of inspection mops sitting in mop bucket to dry. Observed no fixture to hang mop up to dry. Correct by providing a fixture for mops to hang above mop sink to air dry. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on
- Comment:
- Observed at time of inspection wet sanitizer cloths stored on counter tops. Correct by storing completely submerged in sanitizer solution. Remove cloths for cleaning. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
|
02/23/2015 | Routine |
- Critical: Food Contact with Equipment an
- Items:
- Equipment knife
- Locations:
- prep table Utensil Storage
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- KNIVES FOUND AT PREP LINE AREA UNCLEAN AND STORED BETWEEN COOLERS FOR STORAGE. ALL UTENSILS SHALL BE CLEAN AND PROPERLY STORED. IMMEDIATELY REMOVE, CLEAN AND STORE KNIVES PROPERLY., CORRECTED VIA PROPER CLEANING AND STORAGE OF KNIVES TODAY.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- Hand wash sink(s)
- 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)
|
08/19/2014 | Routine |
- Critical: Package Integrity
- Comment:
- DID NOT NOTICE ANY DENTED CANS. OPERATOR STARTED STORING THEM IN A SEPARATE BOX. VIOLATION HAD BEEN CORRECTED.
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- THE EGG ROLLS WERE DATE MARKED AND THE VIOLATION HAD BEEN 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
|
02/11/2014 | Follow-up |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Noticed 4 cans (two of them are Hoi sin Sauce + 2 Soy sauce) dented on the seam. Damaged cans may allow the entry of bacteria or other contaminants into the contained food. Only close inspection with the microscope may reveal the punctures or damaged seams. Discard them or return them to the supplier. This is a repeat violation and risk control form was provided. A follow up inspection will be conducted with in 10 days.,
- 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: 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:
- The raw shell eggs were stored over several food packages and containers in the walk in cooler. If there are any damaged eggs, the liquids from the egg may contaminate, ready to eat foods and cooked foods. Store the eggs in the bottom of the shelf. At the time of inspection they were stored in the bottom shelf and the violation was 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: 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:
- The egg rolls located in the walk in cooler and the 3 door in rail cooler were not date marked. Ready to Eat(RTE), Potentially Hazardous Food (PHF) shall be date marked. Discard them after the expiration date which is 6 days from the preparation date. Lysteria Monocytogenes may grow to hazardous levels after the expiration date. Date mark the egg rolls. A follow up inspection will be conducted with in 10 days. This is a repeat violation and Risk Control Plan form was provided to the operator.,
- 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
|
02/06/2014 | Routine Inspection |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- FOUND SEVERAL DENTED CANS ON THE SEAM LIKE BAMBOO SHOOTS, TOMATO SAUCE, BABY CORN. RETURN THEM TO THE SUPPLIER. AT THE TIME OF INSPECTION THEY WERE SEPARATED AND THE VIOLATION WAS CORRECTED.
- 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: 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:
- THE EGG ROLLS WERE NOT DATE MARKED. READY TO EAT(RTE), POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE DATE MARKED. TOTAL 7 DAYS TIME IS ALLOWED TO STORE IN THE COOLER. AFTER 7 DAYS, DISCARD THE RTE,PHF BECAUSE THE LYSTERIA MONOCYTOGENES MAY GROW TO HAZARDOUS LEVELS. AT THE TIME OF INSPECTION THE COLESLAW WAS DATE MARKED AND THE VIOLATION WAS 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- THE HAND WASH SINK WAS COVERED WITH UTENSILS. DO NOT BLOCK THE HAND WASH STATIONS AT ANY TIME. THE EMPLOYEE REMOVED ALL THE UTENSILS AND THE VIOLATION WAS CORRECTED.
- 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)
|
08/28/2013 | Routine Inspection |
Restaurant representatives - add corrected or new information about Tasty Garden, 135 Haggerty Rd, Canton, MI 48187 »