- Critical: Mechanical Warewashing Equipme
- Items:
- Dish machine final rinse temperature
- Problems:
- Less than 165 degrees f For hot water sanitizing machine
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- Observed less than 160 degrees on utensils at dish machine. For proper sanitation at least 160- degrees must be on utensils. Fix machine or turn of water temperature. Correct immediately,
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Observed over 5 food cans dented on the seams. Food cans must not be severely dented on the seam. Discard. Monitor food cans for dents. Correct immediately,
- 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.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed raw shrimp, raw beef, and raw chicken stored above ready to eat sauces and broccoli in walk in cooler. Store all raw animal products below and away from ready to eat foods in cooler. Correct immediately,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cut lettuce, cooked noodles, and raw eggs at 62 degrees on counter on cook line. Discard. Potentially hazardous food must be held at or below 41 degrees at all times. Correct immediately,
- 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)
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed single service items stored on the ground in side storage room. Store single service items at least 6 inches off the ground at all times. Correct immediately
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed cups/bowls used as scoops in large food bins. use scoops with handles and store with handle straight up. Correct immediately
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s) shelving at wait station(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Observed cardboard used to line shelves on cook line. Remove used to line shelves on cook line. Non food contact surfaces must be smooth and easily cleanable. Correct immediately,
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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06/10/2015 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- SEVERAL STACKS OF RAW SHELLED EGGS WERE STORED OVER THE UNWASHED UNCUT VEGETABLES . , CORRECTED BY OPERATOR MOVING EGGS TO THE LOWEST SHELF. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 2 DAYS.
- 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
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Vent hood(s) and Filters
- Problems:
- Soiled
- Corrections:
- Keep 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- SHIELDS ARE NOT PROVIDED OVER BULBS IN THE WALK IN FREEZER AND COOLER. PROVIDE SHIELDS FOR BOTH BULBS OR GET SHATTER PROOF BULBS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
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12/15/2014 | Routine |
- Critical: Capacity
- Comment:
- CORRECTED. HOT WATER HAS BEEN RESTORED TO THE FOOD ESTABLISHMENT. TEMPERATURE IS ABOVE 100F FOR ALL HAND WASH SINKS, PREP SINKS, AND DISHWASHER. EMERGENCY ACTION PLAN BOOKLET IN CHINESE GIVEN.
- 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.
- Critical: Capacity
- Comment:
- CORRECTED. HOT WATER HAS BEEN RESTORED TO THE FOOD ESTABLISHMENT. TEMPERATURE IS ABOVE 100F FOR ALL HAND WASH SINKS, PREP SINKS, AND DISHWASHER. EMERGENCY ACTION PLAN BOOKLET IN CHINESE GIVEN.
- 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.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW CHICKEN STORED OVER VEGETABLES IN THE REACH IN COOLER. IN THE WALK IN RAW CHICKEN AND BEEF OVER MUSHROOMS., CORRECTED. RAW CHICKEN AND BEEF WERE MOVED TO THE BOTTOM AND VEGETABLES WERE MOVED TO THE TOP. ILLUSTRATION SHEET GIVEN.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW CHICKEN STORED OVER VEGETABLES IN THE REACH IN COOLER. IN THE WALK IN RAW CHICKEN AND BEEF OVER MUSHROOMS., CORRECTED. RAW CHICKEN AND BEEF WERE MOVED TO THE BOTTOM AND VEGETABLES WERE MOVED TO THE TOP. ILLUSTRATION SHEET GIVEN.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- LADLES STORED IN TALL CONTAINERS WITH STANDING WATER., CORRECTED BY OPERATOR GETTING CLEAN LADLES AND STORING THEM IN THE FOOD BEING DISPENSED.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- LADLES STORED IN TALL CONTAINERS WITH STANDING WATER., CORRECTED BY OPERATOR GETTING CLEAN LADLES AND STORING THEM IN THE FOOD BEING DISPENSED.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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06/25/2014 | Routine |
- Critical: Handwashing Sinks
- Comment:
- OBSERVED HANDSINK HAS BEEN INSTALLED ACROSS FROM WALK-IN COOLER WITH SOAP AND TOWELS. CORRECTED
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Hot Water and Chemical
- Comment:
- OBSERVED THAT THE DISHMACHINE IS REACHING A SANITIZING TEMPERATURE OF 180 DGREES. BOOSTER HEATER REPAIRED. CORRECTED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Contents of the Plans and Spec
- Comment:
- RECEIVED REVISED / 'AS BUILT PLANS TO REFLECT EQUIPMENT ADDITIONS, CHANGE IN LAY-OUT. TALL UPRIGHT POP COOLER HAS BEEN RELOCATED TO DINING ROOM. DAMAGED STAINLESS ST. TABLES HAVE BEEN REMOVED. REVISED DISHMACHINE SPEC. SHEET HAS BEEN RECEIVED. CORRECTED.
- General violation description:
- 8-201.12 - The plans and specifications for a food establishment, including a food establishment specified under # 8-201.13, shall include, as required by the regulatory authority based on the type of operation, type of food preparation, and foods prepared, the following information to demonstrate conformance with Code provisions: (A) Intended menu
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05/08/2014 | Follow-up |
Restaurant representatives - add corrected or new information about Yum Yum Express, 1512 Southfield Rd, Lincoln Park, MI 48146 »