- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The interior of the keg cooler is soiled today, there is spilled liquid on the floor of cooler. Clean regularly, recheck in 6 months, next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
12/04/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE INTERIOR OF THE KEG COOLER HAS ACCUMULATED SPILLED LIQUIDS. CLEAN REGULARLY TO AVOID SPILL/SOIL ACCUMULATIONS. RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
12/18/2013 | Routine |
| No violation noted during this evaluation. | 01/03/2013 | Routine |
| No violation noted during this evaluation. | 01/23/2012 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- AIR GAP CREATED. 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: Clean Sight/Touch-No Accum/Enc
- Comment:
- Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
- 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: Working containers, Common Nam
- Comment:
- WORKING BOTTLES OF CHEMICAL NOW LABELED.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- kitchen handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- MOVE SOAP FROM OVER 3 COMPARTMENT SINK TO HANDWASH SINK, DISPENSER IS BROKEN OVER HANDSINK (AND EMPTY). CORRECT BY NEXT INSPECTION.
- 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)
- Temperature Measuring Devices
- Comment:
- COMPLIANT 4-204.112 HANGING THERMOMETERS PROVIDED TO ALL COOLERS.
- 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)
- Wiping Cloths, Use Limitation
- Comment:
- Corrected 3-304.14 Observed: Wiping cloths are stored in adequate strength sanitizer solution.
- 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
|
01/27/2011 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- overhead sprayer garbage grinder
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OVERHEAD SPRAYER AT DISPOSAL HANGING BELOW FLOOD LEVEL RIM OF SINK - SECURE OR REPLACE SPRING IN ORDER TO PROVIDE AN AIR GAP AS REQUIRED.
- 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: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- overhead sprayer garbage grinder
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OVERHEAD SPRAYER AT DISPOSAL HANGING BELOW FLOOD LEVEL RIM OF SINK - SECURE OR REPLACE SPRING IN ORDER TO PROVIDE AN AIR GAP AS REQUIRED.,
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) Kitchen Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR SURFACE OF ICE MACHINE SOILED BEHIND THE FRONT PANEL.
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) Kitchen Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR SURFACE OF ICE MACHINE SOILED BEHIND THE FRONT PANEL.,
- 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: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- kitchen Chemical spray bottle(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- CHEMICAL SPRAY BOTTLES NOT LABELED WITH COMMON NAME INSIDE THE KITCHEN.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- kitchen Chemical spray bottle(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- CHEMICAL SPRAY BOTTLES NOT LABELED WITH COMMON NAME INSIDE THE KITCHEN.,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- kitchen handsink
- 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- reach-in cooler(s) Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS MUST BE STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN BETWEEN USES TO PREVENT GROWTH OF MICROORGANISMS.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS MUST BE STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN BETWEEN USES TO PREVENT GROWTH OF MICROORGANISMS.,
- 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
|
01/06/2010 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- 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:
- RAW HOT DOGS WERE OBSERVED STORED ABOVE VEG. IN REACH-IN COOLER. PIC RESTORED THE RAW DOGS BELOW VEG AND DISCARD VEG. VIOLATION IS CORRECTED.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- CLEAN THE FAN'S COVER IN THE RIC. IT HAS BLACK SOILS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
07/09/2009 | Routine Inspection |
- Critical:
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- ICE MACHINE'S TOP SURFACE IS SOILED AND HAS MOLDS. ,
- 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
- Critical:
- Items:
- Cooking equipment
- Problems:
- Greasy
- Comment:
- POP CORN MACHINE IS ENCRUSTED WITH GREASE AND BLACK FOOD DEBRIS.,
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Cooking equipment
- Problems:
- Greasy
- Comment:
- POP CORN MACHINE IS ENCRUSTED WITH GREASE AND BLACK FOOD DEBRIS.,
- 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: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- ICE MACHINE'S TOP SURFACE IS SOILED AND HAS MOLDS. ,
- 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
- Items:
- Warewashing machine and components
- Problems:
- Not operated in accordance with manufacturer's specifications
- Corrections:
- Operate in accordance with manufacturer specifications.
- Comment:
- THE 3 COMPARTMENTS SINKS ARE NOT LABLLED. LABELE THE 3 COMPARTMENTS SINKS AS FOLLOW: WASH, RINSE, SANTIZE
- 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.
- 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:
- THE 3 COMPARTMENTS SINKS ARE NOT LABLLED. LABELE THE 3 COMPARTMENTS SINKS AS FOLLOW: WASH, RINSE, SANTIZE
- 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.
|
01/22/2009 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- PIPE COMING FROM 3 COMPARTMENT SINKS IN THE BAR WAS GOING INTO THE FLOAD RIM. NO AIR GAP WAS PROVIDED. PIC PULLED UP THE PIPE OUT OF THE FLOAD RIM AND PROVIDED AN AIR GAP AT TIME OF INSPECTION. VIOLATION IS 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).
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- CLEAN THE FILTERS ABOVE THE OVEN. THEY ARE SOILED AND DUSTED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Warewashing, Clean Solutions
- Items:
- Warewashing solutions
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- LABEL THE 3 COMPARTMENT SINKS: WASH, RINSE, SANITIZE. THERE ARE NO LABELS ON THE 3 COMPARTMENT SINKS.
- General violation description:
- 4-501.18 - The wash, rinse, and SANITIZE solutions shall be maintained clean.
|
07/30/2008 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- CAN OPENER'S BLADE IS SOILD. PIC CLEANED THE BLADE AT TIME OF INSPECTION. VIOLATION IS CORRECTED.
- 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
- Critical: Ready-to-Eat Food, Dating
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- GARLIC SAUCE AND OTHER FOOD ITEMS WERE LEFT WITHOUT DATE MARKING. PIC DATE MARKED THE GARLIC SAUCE AND THE OTHER FOOD MISSING MARKED DATE AT TIME OF INSPECTION. VIOLATION IS CORRECTED.
- 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
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- CLEAN POP CORN POT MORE OFTEN. IT IS SOILED AND GREASY.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- 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:
- OIL GALLONS ARE STORED ON FLOOR IN KITCHEN AREA. STORE FOOD AT LEAST 6 INCHES ABOVE 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
- Handwashing Facility
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- THER ARE UNTENSILS AND CUPS IN HAND WASH SINK IN THE KITCHEN. HAND WASH SINKS ARE USED FOR HAND WASH.
- 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)
|
02/28/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Am Legion Post #364, 3001 Telegraph, Dearborn, MI 48124 »