- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s) Vegetable(s)
- 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.
- 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 FREEZE 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: Good Repair and Calibration
- Comment:
- CORRECTED BY OPERATOR PURCHASING A FOOD THERMOMETER. CORRECTION RECEIVED VIA EMAIL. COPY OF PICTURE AND RECEIPT RECEIVED.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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07/17/2014 | Follow-up |
- Critical: Exclusions and Restrictions
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- PERSON IN CHARGE WAS UNABLE TO RECITE THE 5 SYMPTOMS OF FOODBORNE SYMPTOMS. BIG 5 ILLNESS COULD NOT BE RECITED. , CORRECTED BY PROVIDING THE PIC WITH A FOODBORNE ILLNESS POSTER. PERSON IN CHARGE WILL POST IN THE ESTABLISHMENT TO EDUCATION ALL EMPLOYEES.
- General violation description:
- 2-201.12 - The PERSON IN CHARGE shall: (A) Exclude a FOOD EMPLOYEE from a FOOD ESTABLISHMENT if theFOOD EMPLOYEE is diagnosed with an infectious agent specified under 2-201.11(A)
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- FOOD THERMOMETER IS OFF BY 5 DEGREES. THE THERMOMETER WAS UNABLE TO BE CALIBRATED. PURCHASE A NEW FOOD THERMOMETER THAT SCALES FROM 0-220F. YOU MAY EMAIL OR FAX A RECEIPT FOR PROOF OF PURCHASE TO SATISFY THE REQUIREMENT. REQUIREMENT HAS TO BE COMPLETED IN 10 DAYS. ,
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in public restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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07/11/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED ICE MACHINE CLEANED TO SIGHT AND TOUCH.
- 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: Food Temperature Measuring Dev
- Comment:
- FOOD TEMPERATURE MEASURING DEVICE PROVIDED. 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: Using a Handwashing Sink
- Comment:
- CORRECTED. HAND WASH SINK CLEAR OF OBJECTS.
- 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)
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08/05/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment reach-in freezer interior
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ICE MACHINE HAS MOLD (BROWN RESIDUE) INSIDE. FOOD EQUIPMENT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. CLEAN ICE MACHINE IMMEDIATELY AND AT A FREQUENCY OF ONCE MONTH OR MORE. FOLLOW UP IN 10 DAYS. ,
- 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: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FOOD TEMPERATURE MEASURING DEVICE (FTMD) WAS NOT AVAILABLE. FTMD SHALL BE PROVIDED FOR THE MAINTENANCE OF FOOD TEMPERATURES. PROVIDE FTMD. FOLLOW UP IN 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- A PAIR OF RUBBER GLOVES WERE IN THE HAND WASH SINK. HAND WASH SINK MUST BE ACCESSIBLE AT ALL TIMES. KEEP ALL ITEMS CLEAR OF THE HAND WASH SINK. FOLLOW UP IN 10 DAYS,
- 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)
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07/24/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Locations:
- kitchen Hobart mixer
- Problems:
- Used as food-contact surface
- Comment:
- Clean and keep much cleaner all exterior areas of the mini Hobart mixer. Do not let old food residuals accumulate on the exterior of this equipment without frequent washings.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen cooling fan
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean the grill area of the personal cooling fan utilized in the kitchen. As dusts / greases begin to accumulate on the grill cover, remove by brushing. DO this operation OUTSIDE to minimize dust release within establishment.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen prep table(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the floor areas below and adjacent to the donut prep table. Simply sweep and mop this area more frequently as old flour residuals begin to reappear.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue storing various items in the bowl area of the kitchen hand wash sink. Hand wash sinks are one purpose...Hand Washing Only. Use three compartment sink as necessary to store any/all dirty dishwares.
- 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)
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07/18/2012 | Routine Inspection |
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Begin practice of keeping ALL food items held in longer term cold storage properly covered so that the contents are protected from any accidental overhead contaminations.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Keep all items out of the bowl area of the kitchen hand wash sink. All hand wash sinks are to be free and clear of anything that would make handwashing difficult. Simply do not use hand wash sinks for anything but...handwashing.
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen food prep area
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing the wet wiping cloths in the sanitizer bucket(s) between uses. This will minimize bacterial loading on cloths as well as to keep objectionable odors to a minimum.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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08/03/2011 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE SHELVES UNDER THE CAPPUCINO MACHINE.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE MOPSINK. CLEAN THE BACKROOM., ORGANIZE SUPPLIES AND TOOLS.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- 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:
- PROVIDE ADEQUATE RACKS AND SHELVES TO STORE ALL CONTAINERS OF FOOD PRODUCTS ELEVATED OFF THE FLOOR.
- 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
- Warewasher, Operating Instruct
- Items:
- Warewashing machine and components
- Problems:
- Not operated in accordance with manufacturer's specifications
- Corrections:
- Operate in accordance with manufacturer specifications.
- Comment:
- BRFORE THE HOBART MACHINE IS USED IT MUST BE OPERATED PROPERLY -- THE BOOSTER HEATER MUST BE FUNCTIONAL. YOU MUST LEARN TO OPERATE IT PROPERLY.
- General violation description:
- 4-501.15 - (A) A WAREWASHING machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (B) A WAREWASHING machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
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08/09/2010 | Routine Inspection |
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