White Rhino Sports Bar, 26721 W Seven Mile, Redford, MI 48240 - inspection findings and violations

Business Info

Restaurant name: White Rhino Sports Bar
Address: 26721 W Seven Mile, Redford, MI 48240
Permit #: 061185
Non-smoking facility: No
Last inspection: 06/03/2014

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Inspection findings	Inspection date	Type
Critical: Consumption of Animal Foods th Comment: Observed stickers next to items on menu. Manager states new menu on order. Corrected. General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Potentially Hazardous Food (Ti Comment: Observed no food items in 2 door wait stand cooler. Observed cut lettuce stacked below rim line of prep coolers at 38 degrees. Corrected 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) Critical: Ready-to-Eat, Potentially Haza Comment: Observed proper date marking in coolers. 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 Equipment and utensils Comment: Observed no paint brushes in establishment. Corrected General violation description: 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Outside Receptacles Comment: Observed dumpster lids closed. Corrected General violation description: 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.	06/03/2014	Follow-up
Critical: Consumption of Animal Foods th Items: Menu advisories Corrections: Provide. Comment: Provide a * next to items the advisory statement refers to on all menus. (hamburgers etc). Correct immediately., General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Potentially Hazardous Food (Ti Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: Observed rhino sauce (homemade ranch based) at 50 degrees in 2 door reach in cooler at wait station area. Discard. Cooler at 48 degrees. Observed cut lettuce stacked to high at 2 prep cooler tops at 51 degrees. Discarded. Do not stack food above rim line on pans on top levels of prep coolers. Potentially hazardous foods must be held at or below 41 degrees at all times. Correct immediately Repeat violation. Fill out risk control plan by follow up inspection., 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) Critical: Ready-to-Eat, Potentially Haza Items: In house prepared ready-to-eat potentially hazardous food(s) Problems: Improperly date marked Longer than 7 days stored at 41 degrees f After preparation Corrections: Provide proper date marks as stated above. Comment: Observed food marked longer than 7 days. Use six days in between. Example 05/22 - 05/28. All ready to eat potentially hazardous foods prepared and held for over 24 hours must be date marked correctly. Correct immediately, 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 Equipment and utensils Items: Equipment and utensil(s) Problems: Not durable Corrections: Repair/replace to be durable under normal use. Comment: Observed paint brush used on food. Provide and use food grade brush. Paint brushes are not approved to be used on food., General violation description: 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Outside Receptacles Items: Waste receptacle(s) dumpster Problems: With doors,lids or covers Left open Corrections: Keep closed. Comment: Observed both dumpster lids left open. Outside dumpster lids must be closed and tight fitting at all times to help prevent pests. Correct immediately, General violation description: 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.	05/22/2014	Routine
Critical: Ready-to-Eat Food, Disposition Comment: NO EXPIRED FOODS OBSERVED General violation description: 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less	10/03/2012	Follow-up
Critical: Controlling Pests Comment: NO INSECTS OBSERVED ....OPERATOR APPEARS TO HAVE CORRECTED FLY PROBLEM, NO INSECTS OBSERVED AT VISIT. General violation description: 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies Critical: Ready-to-Eat Food, Disposition Comment: BAGGIED ROAST BEEF OBSETRVED DATED FOR DISCARD ON 9-26 AND CORNED BEEF DATED FOR DISCARD ON 9-27.....SHREDDED CHEESE DATED FOR DISCARD ON 9-23...... DISCARD EXPIRED FOOD AT THE END OF THE DAY OF DISCARD.....SUBMIT RISK CONTROL PLAN., BAGGIED CORNED BEEF DATED WITH DISCARD 9-26-12, General violation description: 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less	09/28/2012	Follow-up
Critical: Controlling Pests Items: Pest(s) Problems: Not performed Corrections: Remove pests from facility. Comment: REMOVE OBSERVED FLYING INSECTS IN THE FOOD ESTABLISHMENT......ESPECIALLY IN THE FOOD PREP AND STORAGE AREAS., , General violation description: 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies Critical: Ready-to-Eat Food, Disposition Items: Ready to eat, potentially hazardous food(s) Problems: Beyond consume by date Corrections: Discard. Comment: DISCARD FOODS AT THE END OF DISCARD DATE...DICED HAM OBSERVED WITH DISCARD DATE OF 9-13. CORRECTED AT VISIT BY DISCARDING AT VISIT., , , General violation description: 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less	09/19/2012	Routine
No violation noted during this evaluation.	04/09/2012	Follow-up
Critical: Warewashing Chem.San., Temp/pH Items: Chlorine solution concentration Problems: Below 25 ppm Corrections: Provide correct concentration as stated above. Comment: BAR GLASSWWASHER WAS NOT DISPESING SANITIZER AT TIME OF VISIT........SEND ALL GLASSWARE TO MAIN KITCHEN DISHWASHER TO BE SANITZED PROPERLY....REPAIR BAR GLASSWSHER TO DISPENSE 50-100PPM 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	03/12/2012	Routine Inspection
Critical: Clean Sight/Touch-No Accum/Enc Comment: MEAT SLICER BLADE AND INTERIOR OF ICE MACHINE HAS BEEN CLEANED 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: Consumption of Raw Animal Food Comment: MENU WITHOUT ASTERISK TO IDENTIFY COOKED TO ORDER HAS BEEN REMOVED FROM THE TABLES General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Eating, Drinking or Tobacco Comment: LIDDED CUPS WITH STRAWS OBSERVED IN THE WORK AREAS. 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 Critical: Preventing Contamination from Comment: EMPLOYEE OBSERVED WEARING GLOVES ......BARE HAND CONTACT WAS NOT OBSERVED AS REQUIRED. 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: Responsibility of Person in Ch Comment: EMPLOYEES TRAINED ON THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS General violation description: 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission. Critical: Separation, Packaging, & Segre Comment: RAW ANIMAL FOODS STORED PROPERLY IN WALK IN AND REACH IN COOLER. General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD	10/05/2011	Follow-up
Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: CLEAN BACK OF OBSWERVED MEAT SLICER BLADE OF DRIED FOOD RESIDUE.....BREAK DOWN SLICER AND CLEAN/SANITZE ALL PARTS OF THE MEAT SLICER. CLEAN INTERIOR PLASTIC OVER HANG INSIDE ICE MACHINE OF OBSERVED ACCUMULATING DARK RESIDUE OR GROWTH....CONDENSATE DRIPS OVER RESIDUE ON TO ICE IN BIN. DISCARD ICE.......CLEAN AND SANITIZE THE INTERIOR OF THE ICEMACHINE ...THEN BEGIN ICE MAKING PROCESS AGAIN. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM. 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: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: CLEAN BACK OF OBSWERVED MEAT SLICER BLADE OF DRIED FOOD RESIDUE.....BREAK DOWN SLICER AND CLEAN/SANITZE ALL PARTS OF THE MEAT SLICER. CLEAN INTERIOR PLASTIC OVER HANG INSIDE ICE MACHINE OF OBSERVED ACCUMULATING DARK RESIDUE OR GROWTH....CONDENSATE DRIPS OVER RESIDUE ON TO ICE IN BIN. DISCARD ICE.......CLEAN AND SANITIZE THE INTERIOR OF THE ICEMACHINE ...THEN BEGIN ICE MAKING PROCESS AGAIN. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM. , 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: Consumption of Raw Animal Food Items: Menu advisories Problems: Not provided Corrections: A designated employee storage/locker area shall be provided and used. Comment: PROVIDE CONSUMER ADVISORY ON FAT BOY MENU THURSDAYCHEESE BURGERS AND RHINOBURGERS WITH ASTERISK * AND CONSUMER WARNING WITH ASTERISK INDICATIONG COOKED TO ORDER AND THE WARNING WHICH OFTEN IS AT THE BOTTOM OF THE MENU PAGE..........OPERATOR MUST IDENTIFY THE THURSDAY CBURGERS AS COOKED TO ORDER SOMEWHERE ON THE MENU......THE ABOVE WAS NOT OBSERVED ON THE DAILY SPECIAL MENU AT EACH TABLE. General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Consumption of Raw Animal Food Items: Menu advisories Problems: Not provided Corrections: A designated employee storage/locker area shall be provided and used. Comment: PROVIDE CONSUMER ADVISORY ON FAT BOY MENU THURSDAYCHEESE BURGERS AND RHINOBURGERS WITH ASTERISK * AND CONSUMER WARNING WITH ASTERISK INDICATIONG COOKED TO ORDER AND THE WARNING WHICH OFTEN IS AT THE BOTTOM OF THE MENU PAGE..........OPERATOR MUST IDENTIFY THE THURSDAY CBURGERS AS COOKED TO ORDER SOMEWHERE ON THE MENU......THE ABOVE WAS NOT OBSERVED ON THE DAILY SPECIAL MENU AT EACH TABLE., General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Eating, Drinking or Tobacco Items: Beverage container Problems: Not covered Comment: USE LIDDED CUP WITH STRAW FOR EMPLOYEE DRINKS......NO TWIST CAP WATER BOTTLES AS OBSERVED AT CUTTING BOARD. USE LIDDED CUPS WITH STRAWS OR LIDDED MUG WITH HANDLE. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM. 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 Critical: Eating, Drinking or Tobacco Items: Beverage container Problems: Not covered Comment: USE LIDDED CUP WITH STRAW FOR EMPLOYEE DRINKS......NO TWIST CAP WATER BOTTLES AS OBSERVED AT CUTTING BOARD. USE LIDDED CUPS WITH STRAWS OR LIDDED MUG WITH HANDLE. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM., 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 Critical: Preventing Contamination from Items: Ready-to-eat food(s) Problems: Handled with bare hands Corrections: Suitable utensils or single-use gloves are to be utilized. Comment: ENSURE EMPLOYEES DO NOT HANDLE READY TO EAT FOODS WITH BARE HANDS AS OBSERVED......OPERATOR OBSERVED ASSEMBLING SANDWICHES WITH BARE HANDS...NO BARE HAND CONTACT WITH READY TO EAT FOODS. 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: Preventing Contamination from Items: Ready-to-eat food(s) Problems: Handled with bare hands Corrections: Suitable utensils or single-use gloves are to be utilized. Comment: ENSURE EMPLOYEES DO NOT HANDLE READY TO EAT FOODS WITH BARE HANDS AS OBSERVED......OPERATOR OBSERVED ASSEMBLING SANDWICHES WITH BARE HANDS...NO BARE HAND CONTACT WITH READY TO EAT FOODS., 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: Responsibility of Person in Ch Items: Person-in-charge Comment: SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS , AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS.........EMPLOYEE WAS NOT KNOWLEDGEABLE IN THE REQUIRED 24 HOURS OFWELLNEE NEEDED BEFORE RETURNING TO WORK AFTER AN ILLNESS WITH DIARRHEA OR VOMITING. PROVIDED OPERATOR WITH HEALTH FORMS (1A & 1B ) AND ""FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES"" FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING. General violation description: 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission. Critical: Responsibility of Person in Ch Items: Person-in-charge Comment: SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS , AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS.........EMPLOYEE WAS NOT KNOWLEDGEABLE IN THE REQUIRED 24 HOURS OFWELLNEE NEEDED BEFORE RETURNING TO WORK AFTER AN ILLNESS WITH DIARRHEA OR VOMITING. PROVIDED OPERATOR WITH HEALTH FORMS (1A & 1B ) AND ""FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES"" FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING., General violation description: 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission. Critical: Separation, Packaging, & Segre Items: Raw animal product(s) Problems: Stored over/next to Corrections: Keep separate. Comment: STORE RAW ANIMAL FOODS SEPARATE FROM EACH OTHER AND FROM OTHER NON RAW ANIMAL FOODS. AT FRONT REACH IN COOLER , A CARTON OF CREAM WAS STORE IN FRONT OF THE RAW CHICKEN.......STORE MILK AND CREAM PRODUCTS IN A COOLER WITH OTHER NON RAW ANIMALFOODS OR ON SHELVING ABOVE RAW ANIMAL FOODS SUCH AS RAW CHICKEN. IN WALK IN COOLER , RAW CHICKEN OBSERVED BEHIND RAW HAMBURGER AND RAW BEEF.......ALSO RAW BEEF IS MIXED WITH RAW HAMBURGER.... ......STORE RAW WHOLE BEEF ABOVE RAW HAMBURGER ....AND IF RAW HAMBURGER AND RAW CHICKEN MUST BE ON THE SAME SHELF , SEPARATE WITH THE RAW CHICKEN COMING OFF THE SHELF FIRST.......SO THE RAW HAMBURGER WILL BE RELOCATED TO THE WALL BEHIND THE RAW CHICKEN. General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD Critical: Separation, Packaging, & Segre Items: Raw animal product(s) Problems: Stored over/next to Corrections: Keep separate. Comment: STORE RAW ANIMAL FOODS SEPARATE FROM EACH OTHER AND FROM OTHER NON RAW ANIMAL FOODS. AT FRONT REACH IN COOLER , A CARTON OF CREAM WAS STORE IN FRONT OF THE RAW CHICKEN.......STORE MILK AND CREAM PRODUCTS IN A COOLER WITH OTHER NON RAW ANIMALFOODS OR ON SHELVING ABOVE RAW ANIMAL FOODS SUCH AS RAW CHICKEN. IN WALK IN COOLER , RAW CHICKEN OBSERVED BEHIND RAW HAMBURGER AND RAW BEEF.......ALSO RAW BEEF IS MIXED WITH RAW HAMBURGER.... ......STORE RAW WHOLE BEEF ABOVE RAW HAMBURGER ....AND IF RAW HAMBURGER AND RAW CHICKEN MUST BE ON THE SAME SHELF , SEPARATE WITH THE RAW CHICKEN COMING OFF THE SHELF FIRST.......SO THE RAW HAMBURGER WILL BE RELOCATED TO THE WALL BEHIND THE RAW CHICKEN., General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD Determining Chem.San.Concentra Items: Sanitizer test kit Problems: Not used Corrections: Use test kit to verify sanitizer concentration. Comment: PROVIDE CHLORINE TEST STRIPS TO MONITOR SANITZER. General violation description: 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)	09/02/2011	Routine Inspection
Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: CLEAN INTERIOR PLASTIC OVERHANG OF OBSERVED BLACK GROWTH OR RESIDUE INSIDE ICE MACHINE.......DISCARD ICE ....CLEAN AND SANITIZE INTERIOR OF MACHINE AND ICE BIN...THEN BEGIN ICE MAKING PROCESS.. SUBMITG RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM TO MWALTON........FAX 734 -737-6153, 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: Eating, Drinking or Tobacco Items: Beverage container Problems: Not covered Comment: USE LIDDED CUP WITH STRAWS FOR DRINKS ....NO OPEN CUP AS OBSERVED OR TWIST CAP BOTTLES...CORRECTED AT VISIT BY REMOVING FROM FOOD PREP 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	02/11/2011	Routine Inspection
Critical: Hot and cold holding Comment: CORRECTED. NEW PIZZA COOLER INSTALLED. TEMPS UNDER 41F - DICED TOMATOES 36F, SAUSAGE 38F, HAM 37F, SAUCE 37F. 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) Critical: Ready-to-Eat Food, Disposition Comment: CORRECTED. ALL ITEMS ARE LABELED WITH PREP AND USE BY DATES AND NO ITEMS OBSERVED TO BE HELD PAST DISCARD DATE. General violation description: 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less	10/06/2010	Follow-up
Critical: Clean Sight/Touch-No Accum/Enc Comment: CORRECTED. OBSERVED ITEMS CLEAN. 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: Hot and cold holding Comment: NOT CORRECTED. PIZZA PREP HAD HAM 64F, SAUSAGE 66F, SAUCE 73F, DICED TOMATOES 65F. PHF SHALL BE HELD AT OR BELOW 41F. DISCARD FOOD AND DON'T USE COOLER UNTIL ITEMS HELD 41F OR BELOW. SUBMIT RISK CONTROL PLAN. 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) Critical: Hot and cold holding Comment: NOT CORRECTED. PIZZA PREP HAD HAM 64F, SAUSAGE 66F, SAUCE 73F, DICED TOMATOES 65F. PHF SHALL BE HELD AT OR BELOW 41F. DISCARD FOOD AND DON'T USE COOLER UNTIL ITEMS HELD 41F OR BELOW. SUBMIT RISK CONTROL PLAN., 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) Critical: Ready-to-Eat Food, Disposition Comment: NOT CORRECTED. OBSERVED PREP COOLER WITH TUNA SALAD DATED 8/21-8/30 AND ANOTHER AT 8/23 - 8/30. WALK-IN COOLER HAD BEEF GRAVY, DICED TOMATOES, CHICKEN SAUCE AND CHILI DATED 8/22-8/29. ALSO CORN CHOWDER 8/22-8/30 AND FRENCH ONION 8/18-8/25. ITEMS SHALL BE MARKED DAY OF PREP PLUS 6 DAYS. OFFICE CONSULT WILL BE SCHEDULED. General violation description: 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less Critical: Ready-to-Eat Food, Disposition Comment: NOT CORRECTED. OBSERVED PREP COOLER WITH TUNA SALAD DATED 8/21-8/30 AND ANOTHER AT 8/23 - 8/30. WALK-IN COOLER HAD BEEF GRAVY, DICED TOMATOES, CHICKEN SAUCE AND CHILI DATED 8/22-8/29. ALSO CORN CHOWDER 8/22-8/30 AND FRENCH ONION 8/18-8/25. ITEMS SHALL BE MARKED DAY OF PREP PLUS 6 DAYS. OFFICE CONSULT WILL BE SCHEDULED., General violation description: 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less	08/25/2010	Follow-up
Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: SLICER HAD ACCUMULATION OF OLD DEBRIS ON BLADE AND GUARD AND PART OF AN ONION STILL STUCK IN IT. PIZZA WIRE COOKING RACKS HAVE FOOD DEBRIS ON THEM - COOK STATED MOST OF THE TIME FOIL IS PUT OVER THEM. PIZZA AREA PANS FOR BUTTER AND FLOUR ARE HEAVILY SOILED AND HAVE ACCUMULATION OF BLACK MOLD LIKE SUBSTANCE ON THEM - THESE SHALL BE CLEANED DAILY. FOOD CONTACT SURFACES OF EQUIPMENT MUST BE CLEANED AND SANITIZED AFTER USE AND NO LONGER THEN 4 HOURS AFTER USE. REPEAT FROM LAST ROUTINE - SUBMIT RISK CONTROL PLAN., 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: Hot and cold holding Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: PIZZA PREP COOLER HAD DICED HAM 67F/68F, SAUSAGE 67F, SAUCE 66F, DICED TOMATOES 67F/68F. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT OR BELOW 41F. HOLD THESE ITEMS AT OR BELOW 41F. , 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) Critical: Hot and cold holding Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: PIZZA PREP COOLER HAD DICED HAM 67F/68F, SAUSAGE 67F, SAUCE 66F, DICED TOMATOES 67F/68F. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT OR BELOW 41F. HOLD THESE ITEMS AT OR BELOW 41F. , , 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) Critical: Ready-to-Eat Food, Disposition Items: Ready to eat, potentially hazardous food(s) Problems: Beyond consume by date Corrections: Discard. Comment: OBSERVED PREP COOLER WITH TUNA SALAD WITH PREP DATE OF 7/26 - SHOULD HAVE BEEN DISCARDED AT END OF DAY ON 8/1. WALK-IN COOLER HAD PASTA 7/21-7/28, AS WELL AS MACARONI & CHEESE AND ONION SOUP WITH SAME DATES - THIS IS OUT OF DATE AND ALSO 1 EXTRA DAY. CHILI LABELED 7/21-8/3 - SHOULD HAVE BEEN DISCARDED AT END OF DAY 7/27. THIS IS REPEAT FROM LAST ROUTINE INSPECTION. SUBMIT RISK CONTROL PLAN. , General violation description: 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less Critical: Ready-to-Eat Food, Disposition Items: Ready to eat, potentially hazardous food(s) Problems: Beyond consume by date Corrections: Discard. Comment: OBSERVED PREP COOLER WITH TUNA SALAD WITH PREP DATE OF 7/26 - SHOULD HAVE BEEN DISCARDED AT END OF DAY ON 8/1. WALK-IN COOLER HAD PASTA 7/21-7/28, AS WELL AS MACARONI & CHEESE AND ONION SOUP WITH SAME DATES - THIS IS OUT OF DATE AND ALSO 1 EXTRA DAY. CHILI LABELED 7/21-8/3 - SHOULD HAVE BEEN DISCARDED AT END OF DAY 7/27. THIS IS REPEAT FROM LAST ROUTINE INSPECTION. SUBMIT RISK CONTROL PLAN. , , General violation description: 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less	08/04/2010	Routine Inspection

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