| No violation noted during this evaluation. | 04/22/2015 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Comment:
- THE VACUUM BREAKER STILL NEEDS TO BE INSTALLED. CORRECT THIS ITEM AS SOON AS POSSIBLE. AS NOTED ABOVE, A PHOTO OF THE UTILITY SINK AREA WITH THE NEWLY INSTALLED VACUUM BREAKER CAN BE E-MAILED TO ME TO SERVE AS PROOF OF CORRECTION.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
|
04/14/2015 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Locations:
- in the utility room
- Comment:
- THE "Y" FITTING ATTACHED TO THE UTILITY SINK NEEDS AN APPROVED HOSE BIBB TYPE VACUUM BREAKER (AVB) INSTALLED ON THE ONE LEG THAT SERVES THE BLACK OPEN-ENDED HOSE. INSTALL THE AVB IN 10 DAYS OR LESS. A PHOTO OF THE INSTALLED DEVICE CAN BE E-MAILED TO ME TO SERVE AS ADEQUATE PROOF OF CORRECTION., ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Effectiveness
- Locations:
- in the Kitchen Area
- Comment:
- SOME STAFF INVOLVED IN FOOD PREPARATION WERE NOT WEARING HATS OR HAIR RESTRAINTS. WEAR HATS OR HAIR NETS.
- 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
- Repairing
- Locations:
- in the walk-in freezer
- Comment:
- THE FLOOR TILE IN THE WALK-IN FREEZER IS MISSING/DAMAGED AND IN NEED OR REPAIR AT BOTH THE BACK AND FRONT ENDS OF THE FREEZER ENCLOSURE. REPLACE TILES. THIS WAS ALSO CITED DURING ROUTINE INSPECTION ONE YEAR AGO.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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03/02/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Locations:
- 3-compartment sink(s) sanitize compartment
- Comment:
- THE QUAT SANITIZER MANUFACTURER CALLS FOR 200 PPM CONCENTRATION. OBSERVED CONCENTRATION LEVEL AT 100 PPM. CORRECTED BY PROVIDING 200 PPM.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE MISSING FLOOR TILE GROUT IN THE DISH WASHING AREA, AND REPAIR THE FLOOR IN THE WALK IN FREEZER.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/03/2014 | Routine |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY PROVIDING AN AIR GAP ON THE ICE MACHINE.
- 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.
|
05/04/2012 | Follow-up |
- Critical: Backflow prevention
- Comment:
- NOT CORRECTED: PROVIDE AN AIR GAP OF AT LEAST 2 TIMES THE PIPE DIAMETER ON THE DRAIN PIPE FOR THE ICE MACHINE. CORRECT WITHIN 1 WEEK. THE FOOD PREP SINK AND ICE BIN ARE AIR GAPPED.
- 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.
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED. THE HOT WATER HAS BEEN REPAIRED TO THE MOP SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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04/25/2012 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap, Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- Kitchen Area
- Problems:
- Not provided on Sink, Not provided on Ice machine
- Corrections:
- Provide adequate air gap., Provide adequate air gap.
- Comment:
- THE DRAIN PIPE ENDS FOR BOTH FOOD PREP SINKS AND FOR THE ICE MACHINE ARE BELOW THE RIM OF THE FLOOR DRAINS. PROVIDE AIR GAPS OF AT LEAST 2 TIMES THE PIPE DIAMETERS AS DISCUSSED WITHIN 10 DAYS. THE DRIVE THROUGH ICE BIN DRAIN PIPE COULD NOT BE INSPECTED BECAUSE THE FRONT PANEL OF BIN WOULD NOT COME OFF. ENSURE PROPER AIR GAP FOR THAT DRAIN PIPE AND MAKE AVAILABLE FOR INSPECTION WITHIN 10 DAYS.,
- 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.
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Locations:
- steam table
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- OBSERVED CHILI IN THE STEAM TABLE AT 125-128F, NOT RE-HEATED TO 165F BEFORE PUTTING INTO STEAM TABLE (STORE PROCEDURE IS TO RE-HEAT ON THE STOVE). CORRECTED BY REHEATING TO 165F ON THE STOVE.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Locations:
- mop sink faucet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE MOP SINK HOT WATER IS BROKEN. REPAIR THE HOT WATER.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- Cookline Cooler/s
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE COOK LINE HAMBURGER COOLER DOOR DOES NOT CLOSE PROPERLY AND MEAT IS AT 54F IN THE TOP OF THE COOLER. REPAIR THE COOLER DOOR TO SEAL AND TO HOLD CLOSED WITHIN 10 DAYS. ALL COOLERS IN MICHIGAN MUST BE ABLE TO MAINTAIN 41F OR LESS FOOD TEMP. ENSURE COOLER REPAIR MADE EARLIER TODAY CORRECTS THE COOLER TEMPERATURE PROBLEM. THE MEAT IS TIME MARKED FOR 4 HOUR USE AND SO NO COLD HOLDING VIOLATION CITED.
- 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.
|
03/28/2012 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption, Time controlled food(s)
- Locations:
- prep line
- Problems:
- With improper time control mark Longer than 4 hours past removal from temperature control, No written procedures
- Corrections:
- Discard., Written procedures shall be made available upon request.
- Comment:
- Cheese in double plastic pans held at 47 F, 48 F., New "tempered cheese" procedures as specified by Wendy's specifies cheese may be held without temperature control for up to 8 hours. This is in violation of the Food Code. Food originally held at 41 F may be held without temperature for up to six (6) hours maximum WITH approved written procedures. , G.M. has written procedure to hold cheese without temperature control for six (6) hours. Cheese is now time marked for six (6) hours on pans. Procedure is approved by inspector. VIOLATION CORRECTED DURING INSPECTION.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- BACK DOOR
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Sweep on back door is partially removed. Repair.
- 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.
|
03/14/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- Dry storage area floor, drive THRU window
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- CRACKERS AND SALAD DRESSING PACKETS ON FLOOR UNDER SHELVES IN BACK AREA. FRIES, STRAWS ON FLOOR UNDER DRIVE THRU WINDOW. 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- drive THRU window, Dry storage area floor
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- CRACKERS AND SALAD DRESSING PACKETS ON FLOOR UNDER SHELVES IN BACK AREA. FRIES, STRAWS ON FLOOR UNDER DRIVE THRU WINDOW. 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.
- Repairing
- Items:
- Physical facilities Wall(s), Physical facilities Wall(s)
- Locations:
- Under the 3-compartment sink wall(s), kitchen
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- STAINLESS PANELS ON WALL UNDER 3 COMPARTMENT SINK ARE BOWING AND LOOSE. REPAIR TO ENSURE NO OPENINGS ARE PRESENT., TILE COVING BROKEN UNDER PREP SINK. CAULKING WORN/MISSING ALONG BACK WALL (BEHIND GREASE RECEPTACLE) AND UNDER 2ND DRIVE THRU WINDOW. REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Items:
- Physical facilities Wall(s), Physical facilities Wall(s)
- Locations:
- kitchen, Under the 3-compartment sink wall(s)
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- STAINLESS PANELS ON WALL UNDER 3 COMPARTMENT SINK ARE BOWING AND LOOSE. REPAIR TO ENSURE NO OPENINGS ARE PRESENT., TILE COVING BROKEN UNDER PREP SINK. CAULKING WORN/MISSING ALONG BACK WALL (BEHIND GREASE RECEPTACLE) AND UNDER 2ND DRIVE THRU WINDOW. REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
04/14/2010 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- No gnats seen on premises. 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
|
10/23/2009 | Follow-up |
- Critical: Controlling Pests
- Comment:
- GNATS ARE VISIBLY REDUCED
- General violation description:
- 6-501.111 - HOWEVER, APPROX. 8 GNATS ON WALLS IN CORNER NEAR APRONS & SCRUB BRUSHES. CONTINUE ERADICATION PROGRAM. VIOLATION IS NOT CORRECTED
- Critical: Hot and cold holding
- Comment:
- Sliced tomatoes at 39 F, pickles at 37 F, sliced cheese at 37 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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10/16/2009 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- kitchen
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- GNATS PRESENT IN CORNER NEAR APRONS AND SCRUB BRUSHES
- General violation description:
- 6-501.111 - ALSO PRESENT NEAR GREASE HOLDING TANK AND HOT WATER HEATER. ELIMINATE PESTS FROM FACILITY., ,
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep line drive thru
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES AT 47 F, PICKLES AT 46 F, SLICED CHEESE 51 F ON DRIVE THRU PREP LINE. INTERNAL TEMPERATURES OF FOOD MUST BE MAINTAINED AT 41 F OR LESS.,
- 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)
|
10/07/2009 | Routine Inspection |
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- Dumpster enclosure
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- TRASH AROUND DUMPSTER
- General violation description:
- 5-501.115 - TRASH ENCLOSURE GREASY, STICKY. KEEP CLEAN.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- reach-in cooler
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERMOMETERS MISSING FROM INTERIOR OF REACH-IN COOLERS (1 SALAD COOLER NEAR FROSTY MACHINE, 1 COOLER UNDER DRIVE THRU PREP UNIT). 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)
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04/02/2009 | Routine Inspection |
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