- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Each hand washing sink shall be provided with individual disposable towels. Observed a hand washing sink near the 2-compartment that was not provided with paper towels Provide paper towels at all hand washing sinks. , CORRECTED: The PIC provided paper towel for the hand washing sink near the 2-compartment sink. Paper towel is now provided at all hand washing sinks.
- 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 Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Each hand washing sink shall be provided with soap. Observed a hand washing sink near the 2-compartment that was not provided with soap. Provide soap at all hand washing sinks. , CORRECTED: The PIC provided soap for the hand washing sink near the 2-compartment sink. Soap is now provided at all hand washing sinks.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- A hand washing sink shall be maintained so that it is accessible at all times for employee use. Observed the hand washing sink near the 2-compartment sink that was blocked by a green bucket with soapy water being stored inside the hand washing sinks. Hand washing sinks can not be blocked and must be accessible at all times for employee use. Hand washing sinks shall be used only for hand washing and can not be used for storage. , CORRECTED: The PIC removed the green bucket from the hand washing sink. The hand washing sink is now not blocked and is easily accessible for employee use.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
04/13/2015 | Routine |
| No violation noted during this evaluation. | 10/27/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- THERE IS NO SANITIZER LEVEL OF QUATS REGISTERING ON TESTING STRIP TODAY IN THREE COMPARTMENT SINK. ALL SANITIZER SHALL BE OBSERVED AT CORRECT LEVELS AT ALL TIMES. EMPTY AND REPLACE SANITIZER IN THREE COMPARTMENT SINK., CORRECTED-SANITIZER REPLACED WITH PROPER LEVEL OF QUATS 300 PPM TODAY.
- 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
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- A BAG OF OPENED LETTUCE/CUT LEAFY GREENS OBSERVED WITHOUT A DATE MARK. ALL CUT LEAFY GREENS SHALL BE DATE MARKED. DATE MARK OR DISCARD OPEN BAG OF LETTUCE TODAY., CORRECTED-LETTUCE DISCARDED TODAY.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
04/15/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WALK IN FREEZER DOOR WAS FROZEN SHUT TODAY. THERE IS ICE BUILD-UP ON THE DOOR FRAME. THERE IS ALSO ICE BUILD UP ON THE FLOOR UNDER THE FAN AND ON THE DRAINLINES BEHIND THE FAN. REPAIR SO THAT DOOR IS EASILY OPENED AND THERE IS NO LEAK/ICE BUILD-UP ON THE FAN. EQUIPMENT MUST BE IN GOOD REPAIR. RECHECK NEXT INSPECTION, CORRECT BY 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.
|
10/21/2013 | Routine |
| No violation noted during this evaluation. | 10/16/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- OBSERVED EMPLOYEE CHEWING GUM. DO NOT EAT/CHEW GUM., CORRECTED BY DISCARDING GUM.
- 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
|
04/17/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/18/2011 | Routine Inspection |
- Critical: Package Integrity
- Items:
- Food package(s)
- Locations:
- food storage area walk-in refrigerator
- Problems:
- Opened
- Corrections:
- Return or dispose of food items with damaged packaging.
- Comment:
- Observed cooked ground hamburger in a stainless steel pan adulterated with gray powder material dissolved at the point of food contact with the aluminum foil covering. Correction Made: Observed whole tray of cooked ground hamburger has been discarded. Note: Edibles Rex, source of food product was given adulterated food and will change standard operating procedures to prevent future such occurrence.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
|
10/19/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- steam table
- Problems:
- Stored below 140 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- 2 PANS OF CHICKEN TENDERS HOT HOLDING AT 122.7 DEGREES F. AND 125 DEGREES F. ON STEAM TABLE., POTENTIALLY HAZARDOUS FOODS REHEATED TO 165 DEGREES F. AND STORED HOT AT 135 DEGREES F.
- 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)
|
10/16/2009 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Prep area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- milk cooler(s)
- Problems:
- Not provided
- Corrections:
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
|
10/30/2008 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- hot holding cabinets
- Problems:
- Stored below 140 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- PIZZA AT 115-121 DEGREES F. INSIDE THE HOT HOLDING CABINET., POTENTIALLY HAZARDOUS FOODS REHEATED TO 165 DEGREES F.
- 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- ALL COOLERS
- Problems:
- Not provided
- Corrections:
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
|
11/08/2007 | |
| No violation noted during this evaluation. | 01/18/2007 | |
Restaurant representatives - add corrected or new information about West Village Academy, 3530 Westwood, Dearborn, MI 48124 »