- Critical: Food Temperature Measuring Dev
- Comment:
- FOOD THERMOMETER IS PROVIDED IN RESTAURANT. CORRECTED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- EGG ROLLS, SHRIMP, CHICKEN, AND SPAGHETTI ARE DATE MARKED IN WALK-IN COOLER. CORRECTED.
- 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
|
12/18/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED FOOD THERMOMETER IN RESTAURANT. A FOOD THERMOMETER SHALL BE PROVIDED TO ATTAIN AND MAINTAIN FOOD TEMPERATURES. PROVIDE FOOD THERMOMETER. FOLLOW UP WITHIN 10 DAYS., OBSERVED NO FOOD THERMOMETER IN RESTAURANT. A FOOD THERMOMETER SHALL BE PROVIDED TO ATTAIN AND MAINTAIN FOOD TEMPERATURES. PROVIDE FOOD THERMOMETER. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED COOKED MEAT INSIDE WALK-IN COOLER WITHOUT DATE MARKINGS. READY-TO-EAT POTENTIALLY HAZARDOUS FOODS(PHF) MUST HAVE THE DATE THE FOOD MUST BE CONSUMED OR DISCARDED. 7 DAYS IS THE MAXIMUM HOLDING TIME FOR PHF. DAY 1 BEGINS THE FIRST DAY YOU MAKE FOOD. PROVIDE DATE MARKINGS. FOLLOW UP WITHIN 10 DAYS.,
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED BOXES OF LETTUCE AND EGGS STORED ON WALK-IN COOLER FLOOR. FOOD SHALL BE STORED AT LEAST 6 INCHES ABOVE FLOOR TO AVOID POSSIBLE CONTAMINATION. PERSON-IN-CHARGE MOVED BOXES ABOVE THE FLOOR. CORRECTED.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
12/12/2014 | Routine |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- A THERMOMETER WAS NOT IMMEDIATELY AVAILABLE DURING INSPECTION. A FOOD THERMOMETER SHALL BE EASILY ACCESSIBLE AT ALL TIMES. A FOOD THERMOMETER WAS PROVIDED AT END OF INSPECTION. CORRECTED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE WAS NO SOAP AVAILABLE FOR INSPECTOR TO WASH HANDS AT THE BEGINNING OF INSPECTION. A HAND CLEANSING SOAP SHALL BE AVAILABLE AT HAND WASH SINK AT ALL TIMES. OWNER PROVIDE SOAP DURING INSPECTION. CORRECTED.
- 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)
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DUSTY BAFFLES OVER THE FRYERS IN THE KITCHEN. NON-FOOD CONTACT SURFACES SHALL BE CLEANED TO AVOID EXCESSIVE DUST. KEEP CLEAN. VERIFY AT NEXT INSPECTION.
- 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
|
06/27/2014 | Routine |
Restaurant representatives - add corrected or new information about Wu Dynasty, 26215 Eureka Rd, Taylor, MI 48180 »