- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The cutting board on the cookline is stained today, clean immediately. Designate a separate cutting board or a section of the large board that can remain clean for cutting produce (designate a side that can be used to set pizza pans on that are charred). Corrected at time of inspection, cutting board washed and sanitized.
- 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: Person in Charge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- The person in charge was not knowledgeable about the proper concentration of chlorine solution needed for sanitizing. This was discussed with all staff members today and the requirements are now understood. Violation corrected.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Employees must wear hats or hairnets while preparing food. Provide hair coverings for food prep employees by next inspection.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- There are grease filters missing in the ventilation hood today, clean and replace missing filters. Correct by next inspection, recheck in 6 months.
- 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.
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03/24/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED GROUND BEEF AT 46 F, HAM AND PORK SAUSAGE AT 44.6 F INSIDE REACH-IN COOLER IN PREP AREA. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) FOR COLD HOLDING NEED TO BE MAINTAINED AT 41 F OR LESS. GROUND BEEF, HAM, AND PORK SAUSAGE WERE DISCARDED DURING INSPECTION. CORRECTED. RISK CONTROL PLAN PROVIDED.
- 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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09/18/2014 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- HOT WATER IS PROVIDED IN EMPLOYEE BATHROOM. CORRECTED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Sanitizing Solutions, Testing
- Comment:
- CHLORINE TEST STRIPS 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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05/01/2014 | Follow-up |
- Critical: Handwashing Sink, Installation
- Comment:
- PROVIDE HOT WATER FOR EMPLOYEE RESTROOM. A PLUMBER IS COMING TO INSTALL A NEW WATER TANK WITHIN THE NEXT WEEK. WILL FOLLOW UP WITHIN 14 DAYS.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Sanitizing Solutions, Testing
- Comment:
- RESTAURANT STILL NEEDS CHLORINE TEST STRIPS. PROVIDE IMMEDIATELY. ,
- 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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04/10/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO PAPER TOWEL AT HAND WASH SINK CLOSEST TO THE BATHROOM DRYING PROVISIONS SHALL BE PROVIDED AT OR NEAR EACH HAND WASHING SINK. DISPOSABLE PAPER TOWELS WERE PROVIDED DURING INSPECTION BY PERSON-IN-CHARGE(PIC). CORRECTED. RISK CONTROL PLAN PROVIDED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- OBSERVED NO HOT WATER AT HAND WASHING SINK INSIDE EMPLOYEE BATHROOM. A HAND WASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF 100F. PROVIDE HOT WATER FOR EMPLOYEE BATHROOM. WASH HANDS TWICE AND USE HAND WASH SINKS IN PREP AREA AFTER USING RESTROOM. FOLLOW UP WITHIN 10 DAYS., ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED RANCH AT 44-48F INSIDE REACH-IN COOLER. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOOD FOR COLD HOLDING MUST BE HELD AT 41 F OR LESS. FOOD EMPLOYEE MOVED RANCH DRESSING TO COOLER UNDERNEATH REACH-IN. COOLER TEMP WAS 39 F . 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)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO CHLORINE SANITIZING TEST STRIPS FOR SANITIZING SOLUTION. A TEST KIT MUST BE PROVIDED TO VERIFY SANITIZING SOLUTION CONCENTRATION IN MG/L. PROVIDE CHLORINE TEST KIT. FOLLOW UP WITHIN 10 DAYS., ,
- 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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03/13/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PAPER TOWEL PROVIDED
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED UNCOVERED RED BULL CONTAINER IN KITCHEN.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Floor and Wall Junctures, Cove
- Items:
- Floor(s) juncture
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- COVING MISSING AROUND WALK IN COOLER.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
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09/10/2013 | Routine |
Restaurant representatives - add corrected or new information about Webster's Bbq, 25750 Ecorse Rd., Taylor, MI 48180 »