- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Equipment food contact surfaces shall be clean to sight and touch. Observed a black/grey mold/mildew on the ice machine deflector plate. Observed food residue on the bottom of the reach-in cooler at the sandwich prep station. Wash-rinse-sanitize the ice machine deflector plate. Discard all ice due to potential contamination. Clean all prep-coolers to remove food debris.
- 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
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair Inclusions
- Corrections:
- Repair/replace.
- Comment:
- Multi use food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Observed a rectangular cutting board at the sandwich prep station that had deep dark colored gashes that were not easily cleanable. Repair or replace the cutting board.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Good Repair and Calibration
- Items:
- Air/water thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within their intended range of use. Observed air temperature gauges on the high-heat sanitizing ware washing machine that were not functioning. Repair or replace air temperature gauges on the high-heat sanitizing ware washing machine so accurate temperature can be read.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Hand washing sinks shall be provided with paper towel. Observed hand wash sink near the drive-thru coffee station that was missing paper towels. Provide paper towel at all hand wash 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- A hand washing sink shall be maintained so it is easily accessible at all times for employee use. A hand washing sink may not be used for other purposes other than hand washing. Observed a hand washing wink that was blocked with a garbage can near the 3-compartment sink. Observed a hand washing sink that was near the donut station that was blocked by multiple 5-gallon buckets. Observed a hand washing sink that was being used for storage at the drive-thru coffee station. Hand washing sinks must be easily accessible. Do not block hand washing sinks. Do not store items in hand washing sinks.
- 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)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Food employees shall clean their hands immediately before engaging in food preparation, after handling soiled equipment, and before donning a new pair of gloves. No hand washing was observed during the inspection. Multiple tasks were changed where employees did not wash their hands. Observed employee handle a soiled cloth towel with their bare hands. Observed employees changing gloves and not washing their hands before donning new gloves. Employees must wash their hands after any contamination occurs, at each task change, at each glove change. Train staff on "when to wash" requirements.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Hand washing sinks shall be cleaned as often as necessary to keep them clean. Observed food debris in the hand washing sink near the donut station. Observed food debris in the hand washing sink near the drive-thru coffee station. Keep hand washing sinks clean.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Clean equipment and utensils shall be stored inverted. Observed clean spoons in a plastic ware holder being stored at the soup/sandwich station with their food contact portions facing upwards and the handles facing downwards. Store all utensils inverted with the handles facing up and the food contact surfaces facing down to prevent potential contamination.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food shall be protected from contamination by storing food at least 6 inches above the floor. Observed multiple boxes of pastries and multiple 5-gallon containers of various food items stored on the floor in the walk-in cooler and in the walk-in freezer. Store all food at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Working containers holding food or food ingredients shall be identified with the common name of the food. Observed three large white c
- General violation description:
- 3-302.12 - containers that contained a white substance that looked like salt or sugar across from the 3-compartment sink that were not labeled. Label all containers that contain food or food ingredients with the common food name
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment shall be maintained in good repair. Observed two yellow hot holding containers with broken handles at the sandwich prep station. Replace the yellow warming containers.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water that is at least 135 F. Observed scoop being stored in standing water that was 127 F at the sand with station. If using water in a container to store utensils between use maintain water at 135 F.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Observed a gap between the floor and the back door. Observed a gap between the drive-in window. Provide and install weather stripping on the back door and on the drive through windows to prevent pest entry.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Cloths in-use for wiping counters and other equipment shall be held between a chemical sanitizer solution. Observed wiping cloths that were being stored on the counter near the drive-thru coffee station. Wiping cloths must be stored in a chemical sanitizer solution between uses.
- 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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06/15/2015 | Routine |
- Critical: Controlling Pests
- Comment:
- No flies seen in kitchen. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Prep cooler is now holding foods to 41 F or below: sliced tomatoes 38 F, Italian sliced meats 39 F, cream cheeses at 38 F, 37 F, 39 F. VIOLATION 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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07/16/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) insects, Pest(s) gnats
- Locations:
- Facility
- Problems:
- Present in facility, Present in facility
- Corrections:
- Remove pests from facility., Remove pests from facility.
- Comment:
- Fruit flies in kitchen, particularly near ice machine and donut icing area. Remove from premises. This is a repeat Priority Foundation (Pf). PIC will complete Risk Control Plan (RCP) in lieu of an office consultation. Complete RCP by follow up inspection (within 10 days)., Dead fish flies in utensil rack, in door jamb of walk-in-freezer, on floor behind ice cream machine, and various places throughout kitchen. Clean.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Sandwich prep cooler is not holding Potentially Hazardous Foods (PHFs) at internal temperature of 41 F or below: sliced tomatoes 50 F, sliced ham 54 F, sliced turkey 52 F, sliced Italian meats 54 F
- General violation description:
- 3-501.16 - cream cheese at 50 F, 52 F. This is a Priority (P) violation. WCHD will return within 10 days to ensure this violation is corrected. Do NOT store PHFs in this unit until repaired., Items that had been in cooler over 4 hours thrown out
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07/01/2014 | Routine |
- Critical: Controlling Pests
- Comment:
- No fruit flies seen. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Controlling Pests
- Comment:
- No fruit flies seen. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
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07/03/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- Facility
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit flies present in facility, particularly behind pop syrup boxes/next to hot water heater. Remove flies from premises., This is a Priority Foundation (Pf) violation. WCHD will return within 10 days to ensure this violation is corrected.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- Facility
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit flies present in facility, particularly behind pop syrup boxes/next to hot water heater. Remove flies from premises., This is a Priority Foundation (Pf) violation. WCHD will return within 10 days to ensure this violation is corrected.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Broken chair, plywood, and trash bag in dumpster enclosure. Dispose of these items.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Broken chair, plywood, and trash bag in dumpster enclosure. Dispose of these items.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
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06/12/2013 | Routine |
- Critical: Food Contact Surfaces and Uten
- Comment:
- CUTTING BOARD HAS BEEN PROFESSIONALLY RESURFACED
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Comment:
- I MAKER CLEAN
- 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.
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06/18/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- BOTH SIDES OF CUTTING BOARD HAVE BECOME DEEPLY SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL,
- 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.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility KNIFE RACK(S)
- Problems:
- Rough
- Corrections:
- Repair/replace.
- Comment:
- PLASTIC INSERT OF KNIFE RACK IS CHIPPED AND IRREGULAR PLEASE REPLACE
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- HANDSINK(S) TOWEL DISPENSER(S)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE PROVIDE PERFORATED TOWELS OR SWITCH TO THE SAME TYPE OF DISPENSER AS THE FRONT HANDSINK HAS
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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06/05/2012 | Routine Inspection |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED A PLASTIC JUG PLACED AS A SPLASH GUARD AT THE END OF THE DRAIN LINE FROM THE 3-COMPARTMENT SINK ELIMINATING THE AIR GAP AT THE END OF THE DRAIN LINE. AN AIR GAP OF AT LEAST 1 INCH MUST BE PRESENT BETWEEN THE END OF THE DRAIN LINE AND THE FLOOD RIM LEVEL OF THE DRAIN BOWL TO PREVENT BACK SIPHONAGE INTO THE SINK IN THE CASE OF DRAIN BACK UP. PROVIDE AN ADEQUATE AIR GAP BETWEEN THE END OF THE DRAIN LINE FROM THE 3-COMPARTMENT SINK AND THE FLOOD RIM OF THE DRAIN BOWL. CORRECTED DURING INSPECTION BY REMOVING THE PLASTIC JUG/SPLASH GUARD THAT WAS ELIMINATING THE AIR GAP.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- men's restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- POST A SIGN REMINDING EMPLOYEES TO WASH HANDS IN THE MEN'S RESTROOM.
- 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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06/27/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Comment:
- The donut stand was provided with a side panel to prevent any possible contamination. Violation had been 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
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01/07/2011 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- 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 CHICKEN SALAD IN THE WALK IN COOLER WAS NOT DATE MARKED. MARK THE DISCARD DATE OR THE REPARATION DATE. DISCARD THE ITEM. AFTER PREPARING THE READY TO EAT, POTENTIALLY HAZARDOUS FOOD SHALL BE DATE MARKED WITH IN 24 HOURS. DISCARD THE ITEM AFTER 6 DAYS FROM THE PREPARATION DATE. THE VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION BY DISCARDING THE ITEM AND BY EDUCATION.
- 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: Separation, Packaging, & Segre
- Items:
- Damaged/spoiled/recalled food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store separately.
- Comment:
- THE DONUTS STAND WAS BY THE SIDE OF THE HAND WASH STATION. TO PREVENT POSSIBLE CONTAMINATION WHILE WASHING HANDS, MOVE THE STAND TO SOMEWHERE ELSE OR PROVIDE A SPLASH GUARD. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- A COFFEE STRAINER WAS STORED IN A HAND WASH STATION SINK. DO NOT STORE ANYTHING INSIDE THE HAND WASH SINK. ALSO NEVER BLOCK THE HAND WASH STATION. AT THE TIME OF INSPECTION THE VIOLATION WAS CORRECTED BY REMOVING THE UTENSIL.
- 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)
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12/21/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Tim Hortons/Coldstone Creamery, 2704 Biddle, Wyandotte, MI 48192 »