- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED ICE BUILD UP AROUND THE FREEZE DOOR AND ON THE FLOOR INSIDE THE WALK-IN FREEZER. EQUIPMENT SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR FREEZER. VERIFY CORRECTION AT NEXT INSPECTION.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- OBSERVED NO SHIELD OR COVER FOR LIGHT IN GRILL AREA ON THE FRONT LINE. A COVER FOR LIGHTING OR SHATTER PROOF BULB SHALL BE PROVIDED IN AREAS WHERE FOOD OR EQUIPMENT IS EXPOSED. PROVIDE A LIGHT COVER. VERIFY COMPLIANCE AT NEXT INSPECTION.
- 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
|
07/15/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE WERE NO TOWELS AT THE HAND WASH SINK NEAR THE PREP TABLE. EACH HANDWASHING SINK OR ADJACENT HANDWASHING SINKS SHALL BE PROVIDED WITH INDIVIDUAL DISPOSABLE TOWELS. TOWELS WERE PROVIDED DURING INSPECTION. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
07/01/2013 | Routine |
- Critical: Cleaning Procedure
- Comment:
- CORRECTION MADE: Observed four of four food employees perform minimum 20 hygienic hand washing by lather wet hands the minimum 10 - 15 seconds, followed by hand rinsing. Hands are dried and the water valves are shut off using paper toweling.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Duties of Person in Charge
- Comment:
- i.) CORRECTION MADE: Observed the employee(s) present
- General violation description:
- 2-103.11 - following instruction, know the minimum internal temperature requirements needed to destroy and to limit the growth of organisms of public health concern. ii.) CORRECTION MADE: Following instruction, observed the present employee(s) are aware of the names of the big 5, the five illness symptoms, their associated restrictions and the means to remove the restrictions.
|
08/21/2012 | Follow-up |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed three of four food employees lather wet hands for 3 - 8 seconds
- General violation description:
- 2-301.12 - not the minimum 10 - 15 seconds, completing the hand washing in less than 10 seconds not the minimum 20 seconds. Provide hygienic hand washing instruction for review by all the food employees
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- i.) Observed the employees present not fully knowledgeable of the minimum internal product temperature requirements needed to: DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, FISH 155*F for Ground muscle meat: BEEF, PORK, 165*F for POULTRY sustained for at least 15 seconds and REHEAT FOOD(S) to 165*F within 2 hours. LIMIT the growth of ORGANISMS of Public Health concern by: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours Date Mark cooled foods 41*F & less, discarding after 6 days. Time Mark foods removed from temperature control 41*F-135*F, Discarding after 4 hours, after 6 hours if not above 70*F. Using a stab type food thermometer, tested to read 32*F in ice & water bath. ii.) Observed the food employee(s) not fully knowledgeable of the names of the big five: diagnosis, illness symptoms, their associated restrictions, the means to remove the restrictions: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The five illness symptoms and their associated restrictions: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING Remain Home SYMPTOM FREE for at least 24 HOURS.
|
07/25/2012 | Routine Inspection |
| No violation noted during this evaluation. | 07/25/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed mold on inside panel of the ice machine. Food contact equipment must be kept clean. Clean to sight and touch as needed. The ice machine was cleaned in my presence. Violation 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: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed sanitizing rinse in the 3 compartment sink above 400 ppm of quaternary ammonia. Use sanitizer according to directions. Provide 200 ppm of quaternary ammonia in the sanitizing rinse. The person in charge provided 200 ppm of quaternary ammonia in my presence. Violation corrected.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed the following violations: hot water handle on the cookline handsink is broken, and the toilet in men's room is clogged and does not flush. Plumbing must be maintained. Repair the handsink and toilet.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed soiled drain line under the wash compartment of the 3 compartment sink. Clean to sight and touch as needed.
- 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.
- Food Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed broken thermometer in the food prep cooler. Provide a new thermometer.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
|
07/13/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED THE FOLLOWING FOODS STORED AT UNSAFE TEMPERATURES: IN THE FRONT PREP COOLER
- General violation description:
- 3-501.16 - -RAW SLICED TOMATOES AT 59F -PICO DE GALLO MADE WITH RAW TOMATOES 63F -BLEU CHEESE 64F IN THE DRIVE THRU AREA PREP COOLER:: -RAW SLICED TOMATOES 52F -PICO DE GALLO 62F -BLEU CHEESE 64F ALL FOODS ARE SMALL WORKING SUPPLIES THAT WERE PLACED IN COOLERS WITHIN PAST 2 HOURS. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. MOVE FOODS TO COOLERS HOLDING PROPER TEMPERATURE WHERE FOODS ARE HELD AT 41F OR BELOW. CORRECTED DURING INSPECTION BY MOVING ITEMS TO THE WALK-IN COOLER. ONLY A SMALL WORKING PORTION OF SLICED TOMATOES THAT CAN BE USED WITHIN 10-15 MINUTES IS HELD IN THE PREP COOLERS.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1. AIR TEMPERATURE IN THE FRONT PREP COOLER AT 55F. ICE OBSERVED FORMING ON THE CONDENSER. 2. AIR TEMPERATURE IN THE DRIVE THRU PREP COOLER AT 48F. LEAK OBSERVED FROM CONDENSER AND STANDING WATER OBSERVED IN BOTTOM OF COOLER. EQUIPMENT MUST BE KEPT IN GOOD REPAIR. REPAIR COOLERS. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THE COOLERS UNTIL CAPABLE OF HOLDING FOOD AT 41F OR BELOW.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE THERMOMETERS TO MEASURE AMBIENT AIR TEMPERATURE IN THE FRONT AND DRIVE THRU AREA PREP COOLERS.
- 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)
|
08/10/2010 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer Condensation Line(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Repair the walk-in cooler condensation line which is leaking causing an accumulation of ice.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- hood lights
- 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
|
08/13/2009 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Front service area Salad prep cooler
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- Observed internal air temperature of the front sandwich prep cooler at 57 degrees F. Note: No potentially hazardous foods observed stored in cooler at time of inspection. Coolers must maintain a temperature of 37-38F in order to maintain food at 41F or below. Service cooler to maintain proper temperature for safe food storage.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- Front service area Salad prep cooler
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a thermometer to monitor the air temperature in the front sandwich prep cooler.
- 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)
|
02/18/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean the drip trays of the soda fountains where dried debris/mold-like growth is present.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Repair the leaking condenser line in the walk-in freezer where an accumulation of ice has formed.
- 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.
|
08/19/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Wendy's, 123 Inkster Rd, Garden City, MI 48135 »