- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s) outsides of equipment cooler
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOILED CAN OPENER NEAR PREP SINK. EQUIPMENT SHALL BE CLEANED AT SIGHT AND TOUCH. FOOD EMPLOYEE CLEANED CAN OPENER DURING INSPECTION. CORRECTED. RISK CONTROL PLAN PROVIDED.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- dish washing area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO PAPER TOWELS AT FRONT HAND WASH SINK. DRYING PROVISIONS SUCH AS DISPOSABLE PAPER TOWELS SHALL BE PROVIDED FOR HAND DRYING AFTER WASHING HANDS. PAPER TOWEL WAS PROVIDED DURING INSPECTION. RISK CONTROL PLAN PROVIDED. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Responsibility of Permit Holde
- 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(PIC) WAS NOT FAMILIAR WITH THE SYMPTOMS OR THE BIG 5 FOOD BORNE ILLNESSES. THE SYMPTOMS ASSOCIATED WITH THE BIG 5 FOOD BORNE ILLNESSES ARE THE FOLLOWING: 1. VOMITING 2.DIARRHEA 3. JAUNDICE 4. OPEN SORES WITH PUS 5.SORE THROAT WITH FEVER. INSPECTOR EDUCATED PIC AND WILL PROVIDE POSTER. CORRECTED.
- 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.
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED DUMPSTER WITH OVERFLOWING GARBAGE AND OPEN LIDS. WASTE HANDLING UNITS SHALL BE KEPT COVERED ONCE THEY ARE FILLED. KEEP DUMPSTER LIDS CLOSED. KEEP LIDS CLOSED. VERIFY COMPLIANCE AT NEXT INSPECTION.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- OBSERVED DIRTY SLEEVE INSIDE ICE MACHINE. EQUIPMENT SHALL CLEANED TO AVOID SOIL ACCUMULATION. CLEAN ICE MACHINE. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove dead pests from facility.
- Comment:
- OBSERVED UNPLUGGED HORIZONTAL FREEZER WITH SPOILED FOOD INSIDE. UNNECESSARY ITEMS MUST BE REMOVED FROM PREMISES. REMOVE FREEZER . VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO EQUIPMENT THERMOMETER FOR BACK COOLER NEAR PREP TABLE. IN A COOLING UNIT , THE SENSOR OF A TEMPERATURE MEASURING DEVICE SHALL BE LOCATED IN THE WARMEST PART OF THE UNIT. PROVIDE EQUIPMENT THERMOMETER FOR REFRIGERATION UNIT. VERIFY COMPLIANCE AT NEXT INSPECTION.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
03/06/2015 | Routine |
- Critical: Compliance with Food Law
- Items:
- Unapproved food
- Problems:
- Source(s) Facility not licensed for production of this type of product
- Corrections:
- Food shall be prepared in a facility licensed to properly produce that food.
- Comment:
- OBSERVED TURNIPS IN A PICKLED SOLUTION. OPERATOR STATED THAT THE TURNIPS WERE PREPARED IN A HOME. , CORRECTED BY OPERATOR DISCARDING THE PICKLED TURNIPS AND RETRAINED THAT IT IS PROHIBITED TO SELL FOODS FROM FOOD ESTABLISHMENT THAT ARE NOT PREPARED IN A LICENSED FOOD FACILITY.
- General violation description:
- 3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under 3-402.11
- Critical: Compliance with Food Law
- Items:
- Unapproved food
- Problems:
- Source(s) Facility not licensed for production of this type of product
- Corrections:
- Food shall be prepared in a facility licensed to properly produce that food.
- Comment:
- OBSERVED TURNIPS IN A PICKLED SOLUTION. OPERATOR STATED THAT THE TURNIPS WERE PREPARED IN A HOME. , CORRECTED BY OPERATOR DISCARDING THE PICKLED TURNIPS AND RETRAINED THAT IT IS PROHIBITED TO SELL FOODS FROM FOOD ESTABLISHMENT THAT ARE NOT PREPARED IN A LICENSED FOOD FACILITY.
- General violation description:
- 3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under 3-402.11
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- dish washing area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- CORRECTED BY OPERATOR PROVIDED PAPER TOWEL IN THE DISH WASHING AREA.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- dish washing area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- CORRECTED BY OPERATOR PROVIDED PAPER TOWEL IN THE DISH WASHING AREA.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED BY OPERATOR PROVIDING SOAP AT THE HAND WASH SINK NEAR THE GRILL AREA.
- 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)
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED BY OPERATOR PROVIDING SOAP AT THE HAND WASH SINK NEAR THE GRILL AREA.
- 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)
- 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:
- RAW CHICKEN STORED ON TOP OF BOX OF GARLIC CLOVES IN REACH IN COOLER. RAW CHICKEN AND RAW BEEF STORED NEXT TO FETA CHEESE IN BOTTOM OF COOLER LOCATED BY GRILL. , CORRECTED BY OPERATOR MOVING GARLIC CLOVES AWAY FROM RAW CHICKEN. RAW CHICKEN AND RAW BEEF SEPARATED FROM THE FETA CHEESE.
- 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 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:
- RAW CHICKEN STORED ON TOP OF BOX OF GARLIC CLOVES IN REACH IN COOLER. RAW CHICKEN AND RAW BEEF STORED NEXT TO FETA CHEESE IN BOTTOM OF COOLER LOCATED BY GRILL. , CORRECTED BY OPERATOR MOVING GARLIC CLOVES AWAY FROM RAW CHICKEN. RAW CHICKEN AND RAW BEEF SEPARATED FROM THE FETA CHEESE.
- 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:
- BOTTOM OF COOLER: FETA CHEESE 50F CRAB MEAT 46F NOT OBSERVED RAW CHICKEN 50F DISCARDED., CORRECTED BY DISCARDING FOODS. OPERATOR WILL START STORING COLD POTENTIALLY HAZARDOUS FOODS IN A 2 DOOR REACH IN COOLER UNTIL THE COOLER BY THE GRILL IS REPAIRED. 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 10 DAYS.
- 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: Potentially Hazardous Food (Ti
- Comment:
- BOTTOM OF COOLER: FETA CHEESE 50F CRAB MEAT 46F NOT OBSERVED RAW CHICKEN 50F DISCARDED. NOT CORRECTED. , CORRECTED BY DISCARDING FOODS. OPERATOR WILL START STORING COLD POTENTIALLY HAZARDOUS FOODS IN A 2 DOOR REACH IN COOLER UNTIL THE COOLER BY THE GRILL IS REPAIRED.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- BOTTOM OF COOLER: FETA CHEESE 50F CRAB MEAT 46F NOT OBSERVED RAW CHICKEN 50F DISCARDED., CORRECTED BY DISCARDING FOODS. OPERATOR WILL START STORING COLD POTENTIALLY HAZARDOUS FOODS IN A 2 DOOR REACH IN COOLER UNTIL THE COOLER BY THE GRILL IS REPAIRED. 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 10 DAYS.
- 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: Potentially Hazardous Food (Ti
- Comment:
- BOTTOM OF COOLER: FETA CHEESE 50F CRAB MEAT 46F NOT OBSERVED RAW CHICKEN 50F DISCARDED. NOT CORRECTED. , CORRECTED BY DISCARDING FOODS. OPERATOR WILL START STORING COLD POTENTIALLY HAZARDOUS FOODS IN A 2 DOOR REACH IN COOLER UNTIL THE COOLER BY THE GRILL IS REPAIRED.
- 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: Raw Animal Foods
- Comment:
- CORRECTED. AT TIME OF FOLLOW UP VERTICAL BROILER WAS NOT SET UP.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Raw Animal Foods
- Comment:
- CORRECTED. AT TIME OF FOLLOW UP VERTICAL BROILER WAS NOT SET UP.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s) outsides of equipment cooler
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ALL HANDLES OF COOLERS ARE HEAVILY SOILED. ALL COOLERS NEED TO BE WIPED DOWN.
- 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
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s) outsides of equipment cooler
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ALL HANDLES OF COOLERS ARE HEAVILY SOILED. ALL COOLERS NEED TO BE WIPED DOWN.
- 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
|
09/08/2014 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink kitchen
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- BOTTOM OF COOLER: FETA CHEESE 46F CRAB MEAT 46F DISCARDED FOODS.
- 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: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Comment:
- CHICKEN SHAWARMA WAS BEING COOKED ON A VERTICAL BROILER. THE CHICKEN ANIMAL HAD BEEN COOKING OVER 4 HOURS AND HAD NOT REACHED THE PROPER TEMPERATURE OF 165F. TEMPERATURES OF VARIOUS PORTION OF CHICKEN RANGED FROM 107F-119F. THE CHICKEN SHAWARMA MUST REACH THE PROPER TEMPERATURE WITHIN 4 HOURS COOKING TIME. THE CHICKEN SHAWARMA'S SIZE ALSO CONTRIBUTED TO THE TEMPERATURES NOT REACHING THE PROPER TEMPERATURE. THE CHICKEN SHAWARMA WAS DISCARDED.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
|
03/06/2014 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED BY PROVIDING PROPER AIR GAP AT 1-COMPARTMENT SINK.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Cleaning, Frequency and Restri
- Comment:
- CORRECTED BY THOROUGHLY CLEANING FACILITY.
- 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.
- Contents of the Plans and Spec
- Comment:
- CORRECTED BY PROVIDING REVISIONS ON THE REQUIRED SOP'S.
- 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
- Drying Mops
- Comment:
- CORRECTED BY INSTALLING A MOP HANGER OVER THE MOP SINK.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Good Repair and Proper Adjustm
- Comment:
- CORRECTED. DISH MACHINE FUNCTIONING AND TESTED AT 50-100PPM CHLORINE. STOPPERS PROVIDED FOR ALL SINK WELLS AT 3-COMPARTMENT SINK. GASKETS REPLACED AT 3-DOOR COOLER.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Comment:
- CORRECTED BY POSTING SIGN FOR EMPLOYEES TO WASH HANDS.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Intensity
- Comment:
- CORRECTED BY REPLACING LIGHT BULBS TO PROVIDE SUFFICIENT LIGHTING.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Light Bulbs, Protective Shield
- Comment:
- CORRECTED BY PROVIDING LIGHT SHIELDS AND COATED 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
- Maintaining Premises, Unnecess
- Comment:
- CORRECTED BY REMOVING ALL SMALLWARES AND THE CART. FACILITY INSTALLED A 1-DOOR POP COOLER AND THE FOUNTAIN POP MACHINE ALONG WITH THE BAG IN BOX POP HAS BEEN REMOVED. ICE WILL BE PURCHASED FROM AN APPROVED SOURCE AND STORED IN FREEZER.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Nonfood-Contact Surfaces
- Comment:
- CORRECTED. ALL EQUIPMENT, SHELVES, SPRAY NOZZLE AND FAUCET, ICE MACHINE, ETC HAVE BEEN THOROUGHLY CLEANED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Surface Characteristics
- Comment:
- CORRECTED. ALL REPAIRS HAVE BEEN MADE: REPLACING FRP, REMOVING OR COATING BARE WOOD, FILLING HOLES, INSTALLING COVING, REPAIRING COVING, ETC.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
- System Maintained in Good Repa
- Comment:
- CORRECTED. MOP SINK AND 1-COMPARTMENT SINK WATER HANDLES REPAIRED TO NOT LEAK. FRONT COUNTER HANDWASH SINK FAUCET SECURED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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02/13/2014 | Follow-up |
Restaurant representatives - add corrected or new information about Z Shawarma King, 15548 Southfield Rd, Allen Park, MI 48101 »