| No violation noted during this evaluation. | 12/02/2014 | Follow-up |
- Critical: System Maintained in Good Repa
- Comment:
- The ice machine drainlines have not been hardpiped, correct immediately. Copper comes from the machine is then connected to flexible hose which is sitting on the floor and then attached to copper at the drain (air-gapped). Correct immediately.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/26/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Comment:
- The ice machines are properly air-gapped. Violation corrected.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Equipment, Food-Contact Surfac
- Comment:
- The ice machines have been cleaned. Violation corrected.
- 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: System Maintained in Good Repa
- Comment:
- The ice machine drainlines must be hard-piped. The drainlines start out as copper and are then connected to plastic tubing and back to copper. Hard-pipe drainlies within 10 days. Remove plastic tubing. Recheck in 10 days. There is still a small leak under the coffee prep sink, repair within 109 days., ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency and Restri
- Comment:
- The walls have been thoroughly cleaned in the pastry dry storage room. Violation corrected.
- 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.
|
10/23/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Less than 1 inch
- Corrections:
- provide
- Comment:
- Air gap ice machines (2 large) so that the drainlines are sitting at least 1 inch above the floor drain. Correct within 10 days. Recheck in 10 days.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The ice machines in the waitstaff serving area (2 large )are soiled/moldy today. Clean immediately, recheck 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- The ice machines (2 large) have drainlines that are not hard-piped and are therefor not air-gapped, The hose drains are sitting on the floor in the front of the machine, draining onto the floor tiles, not sitting above the drain with a 1 inch air gap. Correct immediately, recheck in 10 days., There is a leak under the coffee area sink. The drainline under the sink drips when the faucet is turned on, onto the floor. Repair within 10 days.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls, Physical facilities/structures floors
- Problems:
- Used on food-contact surface(s), Not clean
- Corrections:
- Clean in sanitary manner when no food items are exposed., Keep clean
- Comment:
- The walls in the pastry kitchen dry storage room are very dirty and very moldy today. Clean walls, keep area dry and clean. Recheck in 10 days.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- The floor and the cabinet in the Brew under the coffee sink are soiled. There is spilled coffee and a very foul odor under cabinet. Clean regularly, recheck in 10 days. The floor around the large dishmachine is soiiled today. Increase cleaning frequency, recheck next inspection.
- 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.
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Repair floor tiles in front of ice machines that are cracked/missing. Repair by next inspection, recheck in 6 months.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The walk in freezer in the storage room does not have adequate seals on the door. There is a huge ice build-up on the door frame and on the items in the front of the freezer. Repair immediately, recheck in 10 days. The walk in freezer in the main kitchen does not have adequate gaskets as well. Repair/replace to avoid ice build-up along door on this freezer. Recheck in 10 days., Repair the leaks under the 2 walk in freezer fans that have ice build-up on the drainlines. Keep a bus tub or tray under the leaks in the large storage/purchasing room WIF and the dock freezer until leaks are repaired. Insulate pipes if this is condensation freezing. Recheck in 6 months, next routine inspection.
- 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.
- Special Handwash Procedures
- Comment:
- Portable handwash stations preparing mixed drinks must be equipped with antibacterial hand wipes. Recheck in 10 days.
- General violation description:
- 2-301.13 - Reserved.
|
09/10/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- OBSERVED CAN OPENERS, SLICER, JUICE MASHER AND MIXER BOWLS TO BE CLEAN. CORRECTED
- 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
- Comment:
- OBSERVED PAPER TOWELS AT ALL HAND SINKS. 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: Handwashing Cleanser, Availabi
- Comment:
- OBSERVED SOAP AT ALL HAND SINKS. CORRECTED
- 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
- Comment:
- OBSERVED COLE SLAW AND CREAM CHEESE AT 38 DEGREES IN WALK IN COOLER. 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)
|
01/13/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED ALL CAN OPENERS, SLICER, JUICE MASHER, AND MIXER BOWL TO HAVE EXCESS FOOD DEBRIS ON THEM. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY,
- 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
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO PAPER TOWELS AT HAND SINK NEAR DISH MACHINE AND NO PAPER TOWELS CLOSE TO HAND SINK IN SALAD PREP AREA. ALL HAND WASHING SINKS MUST HAVE PAPER TOWELS AT ALL TIMES. CORRECT IMMEDIATELY,
- 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
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO SOAP AT HAND WASHING SINK IN SALAD PREP AREA. ALL HAND SINKS MUST HAVE SOAP AT ALL TIMES. PROVIDE SOAP TO THIS HAND SINK. CORRECT IMMEDIATELY,
- 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:
- OBSERVED CREAM CHEESE AND OTHER FOOD IN WALK IN COOLER (LABELED COLD KITCHEN) AT 44- 46 DEGREES. 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)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED 2 PAN CONTAINERS OF CHEESE SOUP OVER A MOTH OLD WITH MOLD ON TOP. MONITOR DATES AND DISCARD MOLDY FOOD. FOOD MUST NOT BE OUTDATED OR MOLDY. CORRECT IMMEDIATELY. CORRECTED BY EDUCATION AND BY EMPLOYEE THROWING OUT MOLDY CHEESE SOUPS. CORRECTED
- 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
|
12/17/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- Dry storage area floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the floor area(s) directly below and adjacent to the all storage racks within the dry storage room. Simply sweep and mop this area more frequently as visual accumulations begin to appear.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- kitchen Walk-in cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Repair, or replace the non-working walk-in cooler (C-12). All equipment must be properly maintained in good working order.
- 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.
|
06/17/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- UNIT TURNED OFF UNTIL CLEANED AND SANITIZED ALTERNATE UNIT USED FOR ICE.
- 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 Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- filters above the stove
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- VENTILATION HOOD AND FILTERS ABOVE STOVE IN BAKERY.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) WALK-IN FREEZER FLOOR IN BAKERY / PASTRY KITCHEN 2) WALK-IN FREEZER FLOOR AT DOCK BENEATH THE STORAGE RACKS 3) UPPER LEVEL FLOOR IN FOOD STORAGE ROOM FLOODED WITH WATER WHERE SINGLE SERVICE ITEMS ARE STORED
- 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.
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- FOOD STORAGE ROOM UPPER LEVEL
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- 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
- Repairing
- Items:
- Physical facilities
- Locations:
- Cookline floor
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- DAMAGED / BROKEN FLOOR TILES AT COOKLINE BENEATH THE COOKING EQUIPMENT.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
11/29/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ICE MACHINE SOILED IN REGENCY PANTRY., ICE MACHINE - TURNED OFF- PLACED OUT OF SERVICE.
- 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)
- Locations:
- PEPSI cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HALF AND HALF AT 47-55F INSIDE REACH-IN COOLER IN REGENCY PANTRY., POTENTIALLY HAZARDOUS FOOD DISCARDED.
- 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, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PASTA, SAUCES, ETC STORED IN BANQUET C-6 WALK-IN COOLER WITHOUT A CONSUME BY DATE>, ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS DATE MARKED.
- 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
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- filters above the stove
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- VENTILATION HOOD FILTERS SOILED ABOVE STOVE IN PASTRY KITCHEN.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) PURCHASING WALK-IN FREEZER FLOOR SOILED BENEATH STORAGE RACKS 2) PASTRY KITCHEN STORAGE ROOM FLOOR 3) CEILING VENTS AND TILES IN DISH WASHING AREA 4) ELECTRIC CASE FLOOR IN REGENCY PANTRY
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Wait station behind GRAND BALLROOM
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- FOOD STORAGE ROOM UPPER LEVEL
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- 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
|
05/22/2012 | Routine |
Restaurant representatives - add corrected or new information about Adoba Hotel Dearborn, 600 Town Center Drive, Dearborn, MI 48126 »