No violation noted during this evaluation. | 09/03/2014 | Routine |
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HOT WATER AT HAND SINKS TAKES OVER 1 MINUTE TO GET HOT. PROVIDE QUICKLY ACCESSIBLE HOT WATER TO ALLOW TIMELY HAND CLEANING. INSULATING THE HOT WATER LINES OR ADDING A RE-CIRCULATING PUMP MAY AID IN PROVIDING CONTINUOUS HOT WATER (NOT A REQUIREMENT OR SURE SOLUTION - IT IS ADVISED TO SEEK A LICENSED PLUMBER). CORRECT WITHIN 90 DAYS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/21/2013 | Routine |
- Containers Identified with Com
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- LABEL IN USE OLIVE OIL CONTAINER IN KITCHEN.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
|
09/12/2012 | Routine |
No violation noted during this evaluation. | 03/06/2012 | Routine Inspection |
- Critical: Capacity
- Comment:
- Hot water restored.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
|
02/03/2012 | Follow-up |
- Critical: Capacity
- Items:
- Water source and system
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient supply if hot water such as a larger or additional hot water heater.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
|
02/02/2012 | Routine Inspection |
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