- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected by holding PHF at 41f in coolers.
- 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)
|
01/30/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) Make table top: cut lettuce, spring mix, asiago and blue cheese, cut tomatoes at 46-48f. Raw hamburger in bottom of cooler 44f. The cheeses are marked keep refrigerated. 2) Raw hamburger in cooler near grill 45f. 3) Front counter reach in cooler: Milk and sour cream (marked keep refrigerated) 44f. Hold at or below 41f. Correct violation today.,
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean the kitchen floor especially under equipment.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Front Counter
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Cover the ceiling lights over the front counter area or provide documentation that he lights are shatter-resistant.
- 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- missing floor tile at grill has standing water. Some floor tile grout missing. Missing coving at walk in cooler wall. Repair the floor.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration, Thermometer(s), Thermometer(s)
- Locations:
- cooler(s)
- Problems:
- Not easily readable, Broken, Not provided
- Corrections:
- Repair/replace., Repair/replace., Provide.
- Comment:
- Provide an air thermometer in grill line prep cooler bottom. Replace broken thermometer in the front counter reach in 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)
|
01/08/2015 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- QUAT STRIPS ARE AVAILABLE. VIOLATION HAD BEEN 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)
- Effectiveness
- Comment:
- EMPLOYEES BOUGHT HAIR NETS. VIOLATION HAD BEEN CORRECTED.
- 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
- Food-Contact Surfaces and Uten
- Comment:
- THE SINGLE DOOR REACH IN COOLER WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-701.10 - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
|
01/24/2014 | Follow-up |
- Critical: Preventing Contamination from
- Items:
- Employee(s)
- Problems:
- With soiled/contaminated hands/arms
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- The employee picked up some thing on the floor and went to his station to start work. He was told to wash hands before handling food. Violation was corrected by education.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Quartenery strips are not available. Buy them. A follow up inspection will be conducted with in 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)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Two employees were not wearing hair nets or hats. While preparing food, employees must wear 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
- Food-Contact Surfaces and Uten
- Corrections:
- Keep clean.
- Comment:
- The single door reach in cooler in the side room was soiled with food debris. It was not in use at the time of inspection. Wash, rinse and sanitized all the food contact surfaces. ,
- General violation description:
- 4-701.10 - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
|
01/15/2014 | Routine Inspection |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- LOOSE DIRT SETTLED ON THE FAN MOUNT. KEEP IT CLEAN. AT THE TIME OF INSPECTION IT WAS CLEANED AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/18/2013 | Routine Inspection |
| No violation noted during this evaluation. | 01/09/2012 | Routine Inspection |
| No violation noted during this evaluation. | 01/10/2011 | Routine Inspection |
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided In hot holding unit
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE THE MISSING LIGHT SHIELDS ABOVE THE FRENCH FRY BIN.
- 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
|
01/06/2010 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE TAN CART. CLEAN THE FILTERS IN THE RANGE HOOD.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- REMOVE DEBRI FROM AREOUND THE WATER HEATER. REMOVE DEBRI FROM UNDER ICE MACHINE.
- 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.
|
07/06/2009 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE MOP SINK CLOSET, CLEAN TTHE WATER HEATER CLOSET (REPLACE MISSING FLOOR DRAIN SCREEN). CLEAN UNDER THE ICE MACHINE.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- REPAIR THE WALK-IN FREEZER (BEHIND BUILDING). UNTIL THE FREEZER IS REPAIRED OR REPLACED DO NOT DELIVER FROZEN FOODS THAT MUST BE MAINTAINED FROZEN TO THIS ESTABLISHMENT.
- 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- in the dining area
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- IN THE CONDIMENT CABINET, DO NOT STORE NAPKINS,ETC. WITH CLEANING TOOLS. LOCATED IN DINING AREA.
- 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
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Unorganized
- Corrections:
- Store in an orderly manner.
- Comment:
- IN THE MOP SINK CLOSET CLEAR ACCESS TO THE SINK SO MOP WATER OR OTHER WASTE WATER IS NOT DUMPED ON THE FLOOR INSTEAD OF INTO THE SINK.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
|
01/08/2009 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Mop sink drain
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- THE MOPSINK DRAIN IS PLUGGED -- WATER DOES NOT FLOW FROM THE SINK. MOPWATER APPEARS TO BE BACKING UP AND OVERFLOWING SINK. OTHER DRAINS IN STORE DO NOT APPEAR TO BE BACKING-UP IN THE FOOD PREP AREA. , ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- hood filters
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE RANGE HOOD FILTERS TO REMOVE ACCUMULATION OF DUST.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Sight/Touch-No Accum/Enc
- Items:
- Cooking equipment
- Locations:
- Can opener
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN BOTH RESTROOMS. CLEAN UNDER THE CO2 TANK AND THE ICE MACHINE.
- 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.
- Covering receptacles
- Items:
- Waste container(s)/container(s)
- Locations:
- Dumpster(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- CLOSE THE DUMPSTER LIDS.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Exterior Ice Prohibited Ingred
- Items:
- Ice
- Locations:
- In the ice machine(s)
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- A PLASTIC BAG CONTAING ICE CUBES WAS PLACED IN THE ICE MACHINE WHERE BEVERAGE ICE CUBES ARE PRODUCED. ICE THAT IS USED TO COOL A CONTAINER OF FOOD CANNOT BE USED FOR CUSTOMERS BEVERAGES.,
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLACE A THERMOMETER IN ALL OF THE REACH-IN 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)
|
07/07/2008 | Routine Inspection |
- Critical: System Maintained/Repair
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- THE MOP SINK DRAIN IS NOT FLOWING PROPERLY ... CLEAN THE DRAIN, REMOVE DEBRI, REPAIR DRAIN IF NEEDED, CUT AT LEAST 1 INCH OFF THE BLACK HOSE ON FAUCET. THE HANDWASH SINK IN THE DISHWASH AREA HAS A LEAKING FAUCET - - REPAIR THE FAUCET. THE FRONT HANDWASH SINK HAS COME LOOSE - - REATTACH THE SINK.,
- 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:
- REMOVE DEBRI FROM UNDER EQUIPMENT AND AROUND WATER HEATER. CLEAN THE FLOORS.,
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- food prep area
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- ADJUST PLACEMENT OF FILTERS IN ALL HOODS SO GAPS ARE ELIMINATED. REPAIR OR REPLACE THE COOLER DOOR HANDLE ON THE LEFT DOOR OF NORTH PREP STATION.,
- 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.
- Nonfood-contact surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- food prep area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE STORAGE RACK IN FRONT OF COFFEE MAKER. CLEAN THE WALK-IN COOLER DOOR.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/14/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Wendys, 32967 Michigan, Wayne, MI 48184 »