- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWELS AT KITCHEN HAND WASH SINK. DRYING PROVISIONS, SUCH AS DISPOSABLE PAPER TOWELS SHALL BE PROVIDED AT EACH HAND WASH SINK. PAPER TOWELS WERE PROVIDED DURING INSPECTION. 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: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED DENTED CAN OF CHEESE INSIDE DRY STORAGE. PACKAGING SHALL BE IN GOOD CONDITION TO ENSURE THAT FOOD SAFETY. CAN WAS SET ASIDE TO BE DISCARDED DURING INSPECTION. CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
|
03/23/2015 | Routine |
| No violation noted during this evaluation. | 09/10/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Processed ham, sour cream, and lettuce found without date mark. , Corrected. Ham was date marked and the rest was thrown away. To exercise better date marking practices, date mark all potentially hazardous foods for the day before closing down. This way, date marking will always be done. It is everyone's responsibility.
- 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
|
03/21/2014 | Routine |
| No violation noted during this evaluation. | 09/25/2013 | Routine |
| No violation noted during this evaluation. | 01/14/2013 | Routine |
| No violation noted during this evaluation. | 10/12/2012 | Routine |
| No violation noted during this evaluation. | 04/25/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/18/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/01/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE OPERATOR HAS IMPLEMENTED A SYSTEM WHERE TEMPERATURES OF FOOD RECEIVED FROM THE ALLEN PARK MIDDLE SCHOOL ARE NOW CHECKED BEFORE AND AFTER SHIPPING. FOR EXAMPLE, THE SHIPPING AND RECEIVING TEMPERATURES FOR TACO MEAT RECEIVED TODAY WERE PRESENTED AS FOLLOWS: SHIPPING TEMP RECEIVING TEMP 180 DEGREES F 180 DEGREES F @ 9:00 A.M. THE RECEIVING AND REFRIGERATION TEMPERATURES OF THE MEAT AS RECEIVED BY THE MIDDLE SCHOOL WERE AS FOLLOWS: RECEIVING TEMP: 7 DEGREES F (FROZEN), REFRIGERATION TEMP (BEFORE SHIPMENT): 35 DEGREES F. THE VIOLATION IS CONSIDERED CORRECTED. COMMENTS: A TEMPERATURE-REFERENCE CHECK OF CANADIAN BACON IN THE UPRIGHT 4 DOOR COOLER (AT BEANIE ELEMENTARY) WAS 33.4 DEGREES F.
- 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)
|
10/06/2009 | 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:
- IN THE 4 DOOR REACH IN FREEZER, AT APPROXIMATELY 10:50 A.M., LARGE METAL PANS OF SLICED TURKEY AND SLICED HAM WERE FOUND AT THE TEMPERATURES LISTED: TURKEY: 49, 46.4, AND 46.6 DEGREES F, HAM 47 DEGREES F. THE PERSON IN CHARGE CONFIRMED THAT RECEIVING TEMPERATURES HAD NOT BEEN TAKEN FOR THESE MEATS WHEN THEY ARRIVED FROM THE MIDDLE SCHOOL. ATTEMPTS WERE MADE TO CONTACT THE MIDDLE SCHOOL TO DETERMINE IF TEMPERATURES HAD BEEN TAKEN PRIOR TO SHIPMENT OF THE MEATS TO THE BENNIE ELEMENTARY. (SEE COMMENTS FOR A DESCRIPTION OF THE FLOW OF FOOD). POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT COLD AT 41 DEGREES F OR LESS. BECAUSE IT COULD NOT BE EXACTLY DETERMINED HOW LONG THE ABOVE MEATS WERE HELD GREATER THAN 41 DEGREES F, FOR FOOD SAFETY THE PERSON IN CHARGE WAS TOLD TO DISCARD THE MEATS. FOOD TEMPERATURES MUST BE TAKEN FOR THESE MEATS PRIOR TO WHEN THEY ARE SHIPPED FROM THE MIDDLE SCHOOL AND IMMEDIATELY AFTER THEY ARE RECEIVED AT THE ELEMENTARY SCHOOL. ENSURE THAT THE CONTAINERS USED TO SHIP THESE MEATS ARE INSULATED AND CAPABLE OF HOLDING COLD FOOD 41 DEGREES F OR LOWER. IF NECESSARY, ADD ICE TO THESE CONTAINERS TO ENSURE THAT PROPER TRANSPORTATION TEMPERATURES (I.E.: 41 DEGREES F) ARE MAINTAINED. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE COMPLIANCE. COMMENTS: THE FOLLOWING INFORMATION WAS PROVIDED BY THE PERSON IN CHARGE AT THE MIDDLE SCHOOL REGARDING THE FLOW OF FOOD OF THE TURKEY AND HAM MEATS: THE TURKEY AND HAM ARE PREPARED (SLICED) AT THE ALLEN PARK MIDDLE SCHOOL AND DELIVERED TO BENNIE ELEMENTARY. TODAY'S DELIVERY WAS AT ABOUT 10:10 A.M. UPON DELIVERY, THE MEATS WERE PLACED DIRECTLY INTO THE 4 DOOR REACH IN FREEZER BY BENNIE ELEMENTARY STAFF. ACCORDING TO A FOOD EMPLOYEE AT THE ALLEN PARK MIDDLE SCHOOL, PRIOR TO DELIVERY THE HAM AND TURKEY WERE TAKEN FROM THE WALK IN COOLER AND SLICED AND PORTIONED OVER A RANGE OF TIME FROM 6:15 A.M. - 8:00 A.M. PER THE PERSON IN CHARGE, SLICED AND PORTIONED MEATS WERE SUCCESSIVELY RETURNED THE WALK IN COOLER OVER THE RANGE OF TIME ABOVE. AT ABOUT 9:00 A.M., THE PORTIONS WERE TRANSFERRED TO FOOD STORAGE CONTAINERS AND TRANSPORTED TO THE VARIOUS OTHER SCHOOLS. ,
- 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)
|
09/16/2009 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- A FOOD EMPLOYEE PLACING BREAD STICKS ON DISPOSABLE PLATES WAS OBSERVED PERFORMING THIS ACTION WITH OUT A HAIR RESTRAINT. FOOD EMPLOYEES SHOULD WEAR HAIR RESTRAINTS WHEN PREPARING, HANDLING, TRANSFERRING, OR MANIPULATING EXPOSED FOODS TO AVOID CONTACT WITH THEIR HAIR. ADHERENCE TO THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
09/05/2008 | Routine Inspection |
| No violation noted during this evaluation. | 09/26/2007 | |
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