- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls
- Locations:
- kitchen wall(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Dust on wall behind ice machine and above 3 compartment sink. 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.
|
01/13/2015 | Routine |
- Other Liquid Wastes and Rainwa
- Items:
- Liquid waste(s) condensate drainage
- Locations:
- Ice machine(s) drainline(s)
- Problems:
- Not drained from point of discharge
- Corrections:
- Drain from point of discharge to proper disposal system.
- Comment:
- OBSERVED THAT A PORTION OF THE PVC DRAIN LINE FROM THE ICE MACHINE HAD DETACHED CAUSING WATER TO DRAIN ONTO THE FLOOR. CORRECTED AT TIME OF INSPECTION BY REATTACHING THE DRAIN LINE ALLOWING WATER TO DRAIN TO THE FLOOR DRAIN.
- General violation description:
- 5-403.12 - Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
|
07/17/2014 | Routine |
| No violation noted during this evaluation. | 01/13/2014 | Routine |
- Critical: Cleaning Procedure
- Comment:
- OBSERVED 1 EMPLOYEE WASH HANDS AND CONTINUE WORKING WITH FOOD WITHOUT DRYING HANDS. OBSERVED 1 EMPLOYEE DRY HANDS ON PINK SANITIZER CLEANING CLOTH AND CONTINUE WORKING WITH FOOD. NO PAPER TOWELS ARE AVAILABLE FOR HAND DRYING AT THE HAND WASH SINKS. CORRECTED AT TIME OF INSPECTION. THE STORE MANAGER WAS CALLED AND PAPER TOWELS WERE BROUGHT TO THE FACILITY. EMPLOYEES INSTRUCTED TO DRY HANDS WITH PAPER TOWELS AFTER WASHING.
- 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.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWELS PROVIDED AT 3 OF THE 4 KITCHEN HAND WASH SINKS. NO STOCK OF PAPER TOWELS IN THE FACILITY IS AVAILABLE TO PROVIDE TOWELS AT THE HAND WASH SINKS. CORRECTED AT TIME OF INSPECTION. THE STORE MANAGER ARRIVED AT THE FACILITY WITH ROLLS OF PAPER TOWELS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- 1. STANDING WATER OBSERVED BENEATH THE ICE MACHINE 2. STANDING WATER AND FOOD DEBRIS OBSERVED BENEATH FOOD PREP SINK 3. STANDING SOAPY WATER OBSERVED BENEATH THE 3-COMPARTMENT SINK IT APPEARS THAT THE WATER IS THE RESULT OF SINK OVERFLOW/SPLASH AND NOT FROM DRAIN BACK-UP OR LEAK. CORRECTED AT TIME OF INSPECTION BY MOPPING THE NOTED AREAS.
- 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.
|
07/16/2013 | Routine |
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- walk in freezer(s)
- Problems:
- Not provided In walk in freezer
- 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
|
01/17/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- SILVER KING PRODUCT TESTED 41 F WEST SIDE OF PREP RETARDER FOODS TESTED 41 F AND LOWER
- 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)
|
07/26/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING TWO COOLERS (CHEESES AND MEAT AND SHREDDED CHEESE) TESTED 45 - 47 F THE SMALL SILVER KING NEXT TO DRIVE THRU WINDOW AND THE WEST PREP RETARDER PLEASE DIAL DOWN OR HAVE SERVICED IF NECESSARY TO MAINTAIN FOODS AT 41 F OR LOWER OVERSTOCKING MAY IMPEDE AIR FLOW IN SMALL COOLERS MAY USE TIME AS PUBLIC HEALTH CONTROL UNTIL REMEDIED AS DISCUSSED (IN WRITING),
- 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)
|
07/17/2012 | Routine Inspection |
| No violation noted during this evaluation. | 01/03/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- COLD FOOD HOLDING TEMPERATURES CANNOT EXCEED 41 F. - WALK-IN COOLER: MAYONNAISE 38 F - SOUTH REACH-IN COOLER BY DRIVE-THROUGH WINDOW NO. 2: 38 F FRENCH SALAD DRESSING - COOKLINE COUNTER TOP BINS: SLICED TOMATOES 36 F. SLICED CHEESE 40 F. CRITICAL 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)
|
08/08/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Locations:
- on the mop sink faucet
- Comment:
- WATER HEATER AREA UTILITY FAUCET HAD A HOSE-BIBB-TYPE VACUUM BREAKER ON THE WRONG LEG OF THE "Y" ATTACHED TO THE FAUCET. A PLUMBING SYSTEM SHALL BE INSTALLED TO PRECLUDE BACKFLOW OF CONTAMINANTS INTO THE WATER SUPPLY SYSTEM. HOSE BIBB VACUUM BREAKER RELOCATED TO BE ON PROPER LEG OF "Y" FITTING AT TIME OF INSPECTION. CORRECTED.
- 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
- Critical: Hot and cold holding
- Comment:
- COOLERS WERE NOT KEEPING CONTENTS AT 41 F OR LOWER: A) WALK-IN COOLER: CAESAR SALAD DRESSING: 42 F SLICED TOMATOES: 46 F B) SOUTH REACH-IN COOLER BY DRIVE-THROUGH WINDOW NO. 2 SOUR CREAM: 42 F SALAD DRESSING: 48 F C) COOKLINE COUNTER-TOP BINS: SOUR CREAM: 45 F CHEESE: 42 F EXCEPT DURING PREPARATION, COOKING OR COOLING, OR IF TIME IS USED AS THE PUBLIC HEALTH CONTROL, POTENTIALLY HAZARDOUS FOOD SHALL BE HELD [COLD] AT 41 F OR LESS. SERVICE THE EQUIPMENT SO THAT THESE COOLERS KEEP ALL CONTENTS AT 41 F OR LOWER.,
- 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)
- Light Bulbs, Protective Shield
- Locations:
- in the walk-in freezer
- Comment:
- IN THE NORTH WALK-IN FREEZER, ONE OF THE LIGHT BULBS IS MISSING A SHIELD. LIGHT BULBS SHALL BE SHIELDED, COATED OR OTHERWISE SHATTER-RESISTANT IN AREAS WHERE THERE IS EXPOSED FOOD, CLEAN EQUIPMENT, UTENSILS OR LINENS. PROVIDE LIGHT BULB SHIELD.
- 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
- Wiping Cloths, Use Limitation
- Locations:
- in the wiping cloth container
- Comment:
- WIPING CLOTHS IN BUCKETS UP NEAR SERVICE COUNTER HAD LESS THAN 200 PPM QUATERNARY AMMONIA SANITIZER CONCENTRATION. CLOTHS IN USE FOR WIPING COUNTERS AND OTHER EQUIPMENT SURFACES SHALL BE HELD BETWEEN USES IN A CHEMICAL SANITIZER CONCENTRATION (FOR QUATERNARY AMMONIA) BETWEEN 200-400 PARTS PER MILLION. PROVIDE SANITIZER CONCENTRATION OF THIS STRENGTH AND ROUTINELY TEST IT WITH QUATERNARY AMMONIA TEST PAPER.
- 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
|
07/28/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about Wendy's, 18902 Northline Rd., Southgate, MI 48195 »