| No violation noted during this evaluation. | 10/03/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED LETTUCE AT 41 F UP TOP AND BAISEL MAYO AT 41 F ON BOTTOM. 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: Reheating for Hot Holding
- Comment:
- OBSERVED ALL SOUP HOT HOLDING AT 160 F OR ABOVE. CORRECTED
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
|
10/30/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 3-501.16 Observed lettuce at 50 F and underneath the cooler pesto-mayo at 48 F correct by discarding all food that has been out of temperature for more then 6 hours and held at 41 F. Correct immediately. Follow up will occur 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: Reheating for Hot Holding
- Items:
- Commercially processed canned food(s)
- Problems:
- Not reheated to 135 degrees for hot holding
- Corrections:
- Reheat to 135 degrees F for hot holding.
- Comment:
- Observed peeper steak soup on hot holder at 118 F all other soups were at 15 or above. after asking employees, found out the bag of soup in question was accidentally placed in the hot holder before it was brought to the correct temperature, correct by rapidly heating soup to 135 or higher. Corrected at time of inspection employee increased hot holding temperature and rapidly brought the temperature of the soup to 155 F. (Soup in question had just been placed in hot holder and was not out of temp for more then 4 hours.),
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- walk in freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- observed icicle approximately 6 in long hanging from the condenser in the walk in freezer. correct by removing ice as soon as possible.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/09/2013 | Routine |
| No violation noted during this evaluation. | 10/03/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 37F AND THE TUNA WAS AT 38F. THE FAN WAS REPLACED. VIOLATION HAD BEEN 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)
|
02/02/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 45F AND THE TURKEY WAS AT 40.8F AND THE CHICKEN WAS AT 45.6F, THE TUNA WAS AT 45.7F AND THE RANCH DRESSING WAS AT 47F. AN OFFICE CONSULTATION VISIT WILL BE SCHEDULED.
- 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)
|
11/21/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 43.7F AND THE TUNA WAS AT 50F AND THE CHICKEN PIECES WERE AT 52 F. NOTHING WAS DONE TO THE COOLER. DISCARD ALL THE PHF IN THIS COOLER THAT ARE ABOVE 41 F AND STORED FOR MORE THAN 4 HOURS. DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. YOU ARE FULLY RESPONSIBLE IF SOMEBODY GETS SICK. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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)
|
11/09/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE TWO IN RAIL CONTINENTAL COOLER WAS AT 49F AND THE TUNA WAS AT 47F AND THE FETA CHEESE WAS AT 52F. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. DISCARD ALL THE PHF THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS IN THIS COOLER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., THE TWO DOOR IN RAIL CONTINENTAL COOLER WAS AT 49F AND THE TUNA WAS AT 47F AND THE FETA CHEESE WAS AT 52F. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. DISCARD ALL THE PHF THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS IN THIS COOLER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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)
|
11/01/2011 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- BOTH BOARDS HAVE BEEN SMOOTHED DOWN
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Comment:
- MACHINE CLEAN
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
11/22/2010 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- PREP ROW ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- TWO BOARDS HAVE BECOME DEEPLY SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL RISK CONTROL PLAN APPROVED,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- PREP ROW Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE PROVIDE DISPENSER AT FRONT HANDSINK EITHER FREE-STANDING UPRIGHT ONE OR WALL-MOUNTED
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
11/05/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ICE MACHINE IS 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
- Using a Handwashing Sink
- Comment:
- HAND SINK IS ACCESSIBLE
- 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)
|
10/19/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Zoup Fresh Soup Co, 15171 Sheldon Rd., Plymouth, MI 48170 »