| No violation noted during this evaluation. | 01/20/2015 | Routine |
| No violation noted during this evaluation. | 07/25/2014 | Routine |
| No violation noted during this evaluation. | 01/31/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER AND BLADE ARE RUSTY AND HOVE OLD FOOD DEBRIS. CORRECTED: THE PERSON IN CHARGE REMOVED THE CAN OPENER AND WILL DISPOSE OF IF THE RUST CANNOT BE REMOVED ADEQUATELY.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- bar(s) reach-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED HOT DOGS, PEPPER JACK CHEESE AT 52F IN THE LEFT SIDE SMALL REACH IN COOLER AT THE BAR. CORRECTED BY TAKING TO THE WALK IN COOLER AND ADJUSTING TO COLDER SETTING. THE PERSON IN CHARGE STATED WILL NOT USE COOLER UNLESS 41F OR LOWER CAN BE MAINTAINED, AND REPAIR WILL BE ORDERED IF NEEDED.
- 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)
|
07/22/2013 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- DISH STORED IN HAND SINK. STORE IN A CLEAN LOCATION. DO NOT BLOCK USE OF HAND SINK. USE FORE HAND WASHING ONLY., CORRECTED BY REMOVING THE DISH.
- 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)
- Toilet Rooms, Enclosed
- Items:
- Toilet room door(s)
- Locations:
- men's restroom
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
01/23/2013 | Routine |
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- RE-SEAL LOWER KICK PLATE BEHIND BAR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
08/03/2012 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- RESEAL SHELVING UNDER ISLAND COUNTER IN KITCHEN.
- 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.
|
01/06/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CURRENTLY CAN OPENER IS SOILED., THIS WAS CORRECTED BY CLEANING THE CAN OPENER.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE LIGHT SHIELDS IN KITCHEN.
- 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
|
07/20/2011 | Routine Inspection |
| No violation noted during this evaluation. | 01/27/2011 | Routine Inspection |
| No violation noted during this evaluation. | 07/29/2010 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- interior clean, rcp approved
- 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.
|
01/15/2010 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- PREP TABLE(S) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- SIDE THAT IS BEING USED HAS BECOME DEEPLY SCRATCHED PLEASE DISCONTINUE USE OF THIS SIDE, OR SAND/PLANE DOWN SMOOTH, PIC WILL BEGIN USING THE OTHER SIDE WHICH IS SMOOTH AFTER SHE CLEANS/SANITIZES IT
- 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 machine(s) interior
- 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, REFILL LEFT RISK CONTROL PLAN (RCP) WITH PIC, PLEASE FILL OUT THOROUGHLY FOR FOLLOW-UP,
- 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.
|
01/06/2010 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Kitchen Area
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- SOME PHF ITEMS WERE WITHOUT DATE MARK GOT DISCARDED AND THE NEW ONES GOT REDATED DURING THE VISIT. VIOLATION 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Under the cooking equipment floor
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- REVISIT IS WITHIN 10 DAYS.
- 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- kitchen floor
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- RELOCATED TO SFELF DURING THE VISIT. VIOLATION CORRECTED.
- 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
|
07/24/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Vfw Post #4230, 35427 W Jefferson, Brownstown, MI 48173 »