- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: ICE MACHINE IS CLEAN AND NO MOLD IS VISIBLE.
- 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: Handwashing Sink, Installation
- Comment:
- CORRECTED: HAND SINK WAS REPAIRED AND IS NOW PROVIDING HOT WATER.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: When to Wash
- Comment:
- CORRECTED: OBSERVED EMPLOYEE WASH HANDS BEFORE PUTTING ON GLOVES. MANAGER STATED THAT STAFF HAD BEEN RE-TRAINED ON WHEN TO WASH HANDS.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
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02/10/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED BUILD-UP OF PINKISH MOLD INSIDE ICE MACHINE WHERE CONDENSATION CAN DRIP ONTO ICE. MANAGER STATED THAT MACHINE IS CLEANED ABOUT 4 TIMES A YEAR, AND THAT MACHINE WOULD BE TAKEN APART AND CLEANED BY STAFF AS SOON AS POSSIBLE AND WHEN NECESSARY TO KEEP MACHINE CLEAN. KEEP MACHINE CLEAN TO PREVENT CONTAMINATION OF ICE BY MOLD.,
- 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: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- HAND WASHING SINK AT FRONT WAIT STATION IS NOT PROVIDING HOT WATER. REPAIR HAND SINK TO PROVIDE HOT WATER, TO ENSURE PROPER EMPLOYEE HAND WASHING.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Segregation and Location
- Items:
- Distressed merchandise for return/credit
- Problems:
- Not separated from Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- OBSERVED DENTED CANS OF MANDARIN ORANGES BEING STORED ON DRY GOODS SHELF WITH CANS TO BE SERVED. KEEP DAMAGED CANS SEPARATED FROM FOOD TO PREVENT ACCIDENTAL SERVING OF CONTAMINATED PRODUCTS. CORRECTED AT INSPECTION BY STAFF PLACING ITEMS IN A SEPARATE LOCATION FOR RETURN TO THE SUPPLIER.
- General violation description:
- 6-404.11 - Products that are held by the PERMIT HOLDER for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.(Pf)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED WRAPPED SINGLE USE 2 OUNCE CONTAINERS BEING STORED IN HAND SINK BY PREP TABLE. USE HAND SINKS FOR WASHING HANDS ONLY. CORRECTED AT INSPECTION BY STAFF REMOVING CONTAINERS FROM SINK.
- 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)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands During food prep to prevent cross contamination
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- 1) OBSERVED EMPLOYEE CHANGING GLOVES WHILE PREPARING FOOD WITHOUT FIRST WASHING HANDS. 2) OBSERVED EMPLOYEE WIPING NOSE ON BARE ARM AND THEN RETURNING TO FOOD PREPARATION WITHOUT WASHING ARMS AND HANDS. MANAGER STATED THAT HE WOULD RE-TRAIN STAFF ON WHEN TO WASH HANDS. WASH HANDS WHEN NEEDED TO PREVENT CONTAMINATION OF FOOD. ,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Washing Fruits and Vegetables
- Items:
- Raw Fruits
- Problems:
- Not washed prior to prep, cooking or service
- Corrections:
- Wash to remove soil & other contaminants
- Comment:
- STAFF STATED THAT LEMONS WERE NOT BEING WASHED PRIOR TO CUTTING AND SERVING IN BEVERAGES AT BAR. WASH LEMONS AND OTHER WHOLE FRUITS BEFORE CUTTING TO PREVENT SOIL AND CONTAMINANTS ON THE RIND FROM CONTAMINATING THE FRUIT OR BEVERAGE.
- General violation description:
- 3-302.15 - (A) Except as specified in # (B) of this section and except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. (B) Fruits and vegetables may be washed by using chemicals as specified under #7-204.12.
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01/20/2015 | Routine |
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