- Critical: Sanitizing Solutions, Testing
- Comment:
- Observed at time of inspection chlorine sanitizer test kit was 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)
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04/10/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection can opener was soiled with old food particles. Can opener shall be maintained clean to sight and touch. Clean after every use. Corrected at time of inspection can opener was removed for wash rinse sanitizing. Corrected.
- 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 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection chlorine sanitizing dishwasher was providing less then 50 ppm chlorine sanitizing solution. Corrected at time of inspection dishwasher was primed and is now providing 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
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection chlorine sanitizer test kit not provided for dishwasher or bar three compartment sink. Correct immediately by providing. A follow up will occur in about 10 days. If a picture or receipt of chlorine sanitizer test kit is provided to David Pearson at the Wayne County Health Department a follow up will not have to occur. Dpearson@waynecounty.com ,
- 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)
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03/05/2015 | Routine |
- 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: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Failed to restrict sick/ill employee(s)
- Corrections:
- Place restrictions as required by code.
- Comment:
- FACILITY HEALTH POLICY NOT ABLE TO BE LOCATED DURING INSPECTION. ALL FACILITIES SHALL HAVE AN EMPLOYEE HEALTH POLICY. CORRECT WITHIN 10 DAYS., CORRECTED-STATE OF MI FORMS 1A AND 1B GIVEN TO MR. CHEMELLO DURING INSPECTION FOR USE OF FACILITY'S HEALTH POLICY. CORRECTED.
- 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.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- prep line
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- prep line
- Problems:
- Stored soiled
- Corrections:
- Keep clean.
- 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
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09/11/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 40F AND THE SALAD WAS AT 41F. THE THERMOSTAT WAS REPLACED. VIOLATION HAD BEEN 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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04/07/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE TWO DOOR IN RAIL SANDWICH COOLER WAS AT 45F AND THE AND THE FETA CHEESE WAS AT 46F, SALAD WAS AT 46F, CUT TOMATOES WERE AT 42D. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F OR LOWER. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE (41F-135F) FOR MORE THAN 4 HOURS. DISCARD ALL THE PHF ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS IN THIS COOLER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. ALL THE FOOD WAS TRANSFERRED TO THE WALK 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)
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03/27/2014 | Routine Inspection |
- Critical: Backflow Prevention
- Comment:
- CORRECTED BY PROVIDING PROPER AIR GAP FOR 1-COMPARTMENT SINK AND ICE MACHINE DRAIN LINES.
- 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: Backflow Prevention Device, Wh
- Comment:
- CORRECTED BY SHOWING AN AIR GAP ON THE SIDE OF THE DISH MACHINE.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Capacity
- Comment:
- CORRECTED BY SUPPLYING ADEQUATE HOT WATER TO ALL KITCHEN FIXTURES.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Discarding or Reconditioning U
- Comment:
- CORRECTED BY EMPTYING ICE MACHINE BIN, CLEANING AND SANITIZING.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING ALL FOOD AND NON-FOOD CONTACT SURFACES.
- 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: Food-Contact Surfaces
- Comment:
- CORRECTED BY: 1) REMOVING SHELVING AND REPLACING WITH NSF, SMOOTH AND EASILY CLEANABLE SHELVES. 2) SANDING DOWN EDGE OF PLASTIC GUARD TO MAKE SMOOTH. 3) TICKET HOLDERS REMOVED. COOKS WILL SET TICKETS ON STAINLESS STEEL TABLE AT COOKLINE.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hand Drying Provision
- Comment:
- CORRECTED BY PROVIDING PAPER TOWEL AT ALL HANDWASH SINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY: 1) REPLACING DRAIN PIPES/CONNECTION AT 1-COMPARMTENT SINK. 2) A PIECE OF PLASTIC HAS BEEN SEALED TO TOP OF DRAIN BOWL AND A SECTION IS CUT OUT - THIS PREVENTS WATER FROM SPLASHING OUT OF BOWL WHEN SINKS ARE DRAINED. 3) NO SEWER GASES PRESENT IN FACILITY. 4) FLOOR SINK HAS BEEN CAPPED/SEALED WITH PLEXIGLASS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Warewashing Machines, Automati
- Comment:
- CORRECTED BY HAVING AN ALARM INSTALLED FOR THE DISH MACHINE SANITIZER LINE.
- General violation description:
- 4-204.117 - A WAREWASHING machine that is installed after adoption of this Code by the REGULATORY AUTHORITY, shall be equipped to: (A) Automatically dispense detergents and SANITIZERS
- Covering Receptacles
- Comment:
- FACILITY WILL ENSURE LIDS ARE CLOSED AND AREA CLEANED WHEN THEY ARE USING DUMPSTER, BUT IT IS SHARED BY THE STRIP MALL.
- 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
- Floors, Walls, and Ceilings
- Comment:
- CORRECTED BY REPLACING CEILING TILES IN OFFICE.
- 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.
- Food Preparation
- Comment:
- CORRECTED BY INSTALLING A NEW HANDWASH SINK THAT HAS SPLASH GUARDS ON BOTH SIDES.
- General violation description:
- 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Good Repair and Proper Adjustm
- Comment:
- CORRECTED BY: 1) REPAIRING 2-DOOR REACH-IN FREEZER. 2) SEALING HOLE IN WALK-IN COOLER CEILING. 3) STAINLESS STEEL TRIM WILL BE REPLACED WITH A NEW PIECE.
- 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.
- Repairing
- Comment:
- CORRECTED BY CAPPING ELECTRICAL OUTLET, REMOVING TAPE FROM FLOOR AND COVING THE TILE IN THE WAITSTATION AREA.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Ventilation Hood Systems, Adeq
- Comment:
- CORRECTED BY: 1) MAKE-UP AIR IS TEMPERED. 2) BLODGETT OVEN REMOVED FROM FACILITY. A SHELVING UNIT WILL BE LOCATED HERE.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
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01/21/2014 | Follow-up |
Restaurant representatives - add corrected or new information about The Basement Burger Bar, 42452 Ford Rd, Canton, MI 48187 »