- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Problems:
- Allows for contamination Of food
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- OBSERVED A GAP IN THE FILTERS OR A MISSING SPACER FROM BOTH OF THE VENTILATION HOODS (OVER THE GRILL AND OVER THE DEEP FRYERS). PROVIDE SPACER OR FILTERS THAT COMPLETELY FILL THE HOOD OPENING TO PREVENT POSSIBLE CONTAMINATION OF FOOD AND EQUIPMENT.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
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02/13/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- TIME IS BEING USED AS A PUBLIC HEALTH CONTROL FOR THE CUT LETTUCE, SLICE TOMATOES, AND CHEESE SLICES IN REACH-IN COOLER NEAR GRILL LINE. THE TIMES ARE MARKED AT 6 HOURS FOR DISCARDING 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)
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05/06/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SLICED LETTUCE IS 50 F AND CHEDDAR CHEESE 51F INSIDE REACH-IN COOLER. SWISS CHEESE IS 41 F INSIDE DOUBLE DOOR COOLER UNDERNEATH REACH-IN COOLER. STORE PHF WERE THEY CAN BE MAINTAINED AT 41 F OR LESS. RISK CONTROL PLAN PROVIDED. CORRECT IMMEDIATELY.
- 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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04/09/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED CHLORINE SANITIZING SOLUTION AT 10 PPM ON 3 COMPARTMENT SINK. CHLORINE SANITIZING SOLUTION MUST BE FROM 50 PPM TO 100 PPM. PERSON-IN-CHARGE INCREASE CONCENTRATION BY CHANGING SANITIZING WATER AND ADDING MORE SANITIZER. CHLORINE CONCENTRATION WAS 100 PPM ON 3 COMPARTMENT SINK AT END OF INSPECTION. 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED LETTUCE AT 53 F- 55 F, CHEDDAR CHEESE 45 F, AND MOZZARELLA CHEESE 50F INSIDE REACH-IN COOLER. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) MUST BE MAINTAINED AT 41 F OR LESS FOR COLD HOLDING. KEEP PHF AT 41 OR LESS FOR COLD HOLDING. FOLLOW UP WITHIN 10 DAYS.,
- 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)
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED OPEN DUMPSTER LIDS. RECEPTACLES SHALL BE KEPT COVERED. CLOSE LIDS. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
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03/03/2014 | Routine |
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- FLOOR IN BASEMENT NEEDS TO BE REFINISHED/REPAINTED TO BE SMOOTH, DURABLE AND EASILY CLEANABLE. REPAINT BY NEXT INSPECTION. RECHECK IN 6 MONTHS. REMOVE PIECE OF INSULATION HANGING OVER ROOT BEER AREA ASAP. RECHECK IN 6 MONTHS. FLOORS WALLS AND CEILINGS MUST BE IN GOOD REPAIR.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
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04/04/2012 | Routine Inspection |
- Critical: Preventing Contamination from
- Comment:
- ALL EMPLOYEES ARE PROPERLY WEARING GLOVESS WHILE HANDLING READY TO EAT FOODS. VIOLATION 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
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08/04/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- TEMP OF ICE CREAM MACHINE IS 38F. A NEW COMPRESSOR WAS INSTALLED AND THE 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)
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05/05/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DAIRY MIX IN ICE CREAM MACHINE WAS 46-47F AT TIME OF INSPECTION. ADJUST/REPAIR MACHINE IMMEDIATELY. TIME MARK MIX WHILE IN MACHINE TO LAST ONLY 4 HOURS AND THEN DISCARD, CLEAN AND REFILL- UNTIL REPAIRED.,
- 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)
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- REMOVE OR REPAIR GLASSWASHER AT COUNTER, GLASSWASHER HAD MOLDY DRIP CURTAINS TODAY, IT HAS NOT BEEN IN USE ACCORDING TO MANAGER.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
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04/18/2011 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE SHELF ABOVE THE 3 COMP. SINK. CLEAN THE FRYER HOOD AND FILTERS. CLEAN THE GRILL HOOD AND FILTERS.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- SWEEP THE FLOOR DOWNSTAIRS. CLEAN THE KITCHEN LIGHTS -- SLIP TUBES.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR OR REPLACE THE PREP UNIT COOLER THAT IS LOCATED BETWEEN GRILL STAND AND FRYERS.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Comment:
- REPAIR OR REPLACE CRACKED LIGHT SHIELDS. REPLACE TUBES THAT ARE NOT LONG ENOUGH TO ENCLOSE ENTIRE FLUORESCENT BULBS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
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05/04/2010 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- REMOVE DEBRI FROM FLOOR IN THE WALK-IN FREEZER., CLEAN THE FILTERS IN BOTH HOODS.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- REMOVE DUST FROM SIDE OF HVAC UNIT IN KITCHEN.
- 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.
- Single-Ser./Use Art., Use Limi
- Items:
- Single-service/single-use items
- Problems:
- Reused
- Corrections:
- Do not reuse single-service/single-use items.
- Comment:
- DO NOT USE BOXES THAT PACKAGES OF GROUND BEEF WERE SHIPPED IN FOR CARRY-OUT ORDERS. CARDBOARD BOXES USED TO TRANSPORT FOOD IN ARE NOT RE-USEABLE.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
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11/04/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- In the food prep area prep cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CORRECTED TODAY BY MANAGER, INSTRUCTED EMPLOYEES TO USE TIME AS THE CONTROL FOR ALL POTENTIALLY HAZARDOUS FOODS HELD IN BOTTOM PART OF COOLER., COOLER THERMOMETER = 45 DEGREES F. SLICED TOMATOES = 45 DEGREES, 100 ISLAND SAUCE = 45 DEGREES. EMPLOYEES USE TIME AS A CONTROL FOR DEEP FRIED CHICKEN FILLETS AND FOOD ITEMS IN THE TOP OF THIS COOLER, BUT NOT FOR SLICED TOMATOES, ETC. HELD IN BOTTOM REACH IN 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)
- Dressing Areas/Lockers, Design
- Items:
- Locker(s)/designated storage area(s)
- Locations:
- In the food prep area
- Problems:
- Not used
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- EMPLOYEES MAY NOT HOLD THEIR PERSONAL BELONGINGS SUCH AS PURSES, ETC. IN THE FOOD PREP AREA.
- General violation description:
- 6-305.11 - (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
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05/05/2009 | Routine Inspection |
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