- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- basement ventilation hood filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1)SYRUP SPILL ON FLOOR NEXT TO BAG-IN-BOX RACK IN BASEMENT DRY STORAGE ROOM 2) CEILING VENT COVER AND TILES IN DISH WASHING AREA
- 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- Mop sink(s)
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- MOP HEADS RSTING INSIDE MOP SINK BASIN - WRING MOPS AND INVERT OR HANG FOR PROPER DRYING.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- salad prep station
- Problems:
- Improperly stored In standing water Dipper well turned off
- Corrections:
- Keep dipper well turned on.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- cookline handsink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO HOT WATER SUPPLY AT COOKLINE HANDSINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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02/23/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED AT 41F OR BELOW AT ALL TIMES.
- 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)
- Good Repair and Proper Adjustm
- Comment:
- RUBBER GASKETING REPLACED.
- 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.
- Handwashing Signage
- Comment:
- HANDWASHING SIGNS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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10/08/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- 1) CREAMER, MILK, HORSEY SAUCE AT 45-46F INSIDE THE LOWER PORTION OF CONDIMENT COOLER. 2) LETTUCE AND CORNED BEEF AT 47F INSIDE 2 DOOR REACH-IN COOLER IN SALAD PREP AREA,
- 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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09/23/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Facility
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) SOUR CREAM AT 46.5F, CREAMER AT 46F HORSEY SAUCE AT 46F INSIDE CONDIMENT COOLER - AMBIENT AIR TEMPERATURE 46F 2) LETTUCE AT 46-48F INSIDE 2-DOOR 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- 2-door cooler Rubber gasketing
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 2-DOOR COOLER STORING LETTUCE MISSING RUBBER GASKETING ON DOOR PROVIDING NO SEAL, ALLOWING DOOR TO REMAIN AJAR - NOT MAINTAINING 41F AS REQUIRED.,
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HANDWASHING SIGNAGE AT BAR AND BASEMENT DISH AREA/PREP AREA HANDSINKS. ,
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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08/28/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- produce walk-in cooler basement
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS READY TO EAT FOODS (SAUCES, CUT LETTUCE, CUT TOMATOES, ETC) STORED AT 46F-49F INSIDE BASEMENT PRODUCE WALK-IN COOLER - AMBIENT AIR TEMPERATURE 49F., POTENTIALLY HAZARDOUS FOODS RELOCATED TO A COOLER MAINTAINING 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)
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- salad prep station cooler
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- GLOVES PROVIDED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) CEILING VENT COVERS SOILED IN EMPLOYEE RESTROOMS 2) STAINED/ SOILED CEILING TILES IN BASEMENT DRY STORAGE ROOM
- 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.
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Locations:
- bar
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- MISSING LIGHT SHIELD ABOVE PIZZA/ BREAD OVEN AND IN SALAD PREP AREA.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- produce walk-in cooler basement
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Wet Cleaning
- Items:
- Washing agent(s)
- Locations:
- glass washer bar
- Problems:
- Not utilized
- Corrections:
- Utilize cleaning agents as specified above.
- Comment:
- SOAP PROVIDED AND USED DURING DISH WASHING.
- General violation description:
- 4-603.14 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- bar
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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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02/21/2014 | Routine |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly In large container 5 gallon bucket
- Corrections:
- Utilize long, shallow pans.
- Comment:
- OBSERVED 2 LARGE CONTAINERS OF TOMATO SOUP COOLING INSIDE THE WALK-IN COOLER ABOVE 120F COVERED WITH TIGHT FITTING LIDS. , POTENTIALLY HAZARDOUS FOODS PLACED INSIDE AN ICE BATH FOR PROPER COOLING.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- bar glasswasher
- Problems:
- Not immersed in For at least 7 seconds
- Corrections:
- Submerse for at least 7 seconds.
- Comment:
- KITCHEN DISHMACHINE USED TO PROPERLY WASH, RINSE AND SANITIZE DISHWARE AND UTENSILS.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- Dry storage area
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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.
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Locations:
- dish washing area
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Above the Pizza oven
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- handsink floor drain cookline
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- FLOOR DRAIN BELOW COOKLINE HANDSINK CLOGGED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- bar
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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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07/30/2013 | Routine |
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