- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- A food shall be discarded if exceeds the expiration date. Observed two crates filled with 1 pint containers of milk and chocolate milk that were past the expiration date. Discard all food items that are pass their expiration date. , CORRECTED: The PIC discarded the expired milk.
- 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
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- A hand washing sink shall be maintained so that it is accessible at all times for employee use. Observed the hand washing sink near the ware washing machine in the catering area that was blocked by dish racks and 5-gallon buckets. Hand washing sinks can not be blocked and must be accessible at all times for employee use. , CORRECTED: The PIC removed the 5-gallon buckets and the dish racks from the front of the hand washing sink near the ware washing machine. Hand washing sinks are now easily accessible in the food establishment.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- Equipment shall be maintained in good repair. Observed a broken seam at the entrance at the ware washing machine. Water was leaking into a 5-gallon bucket. Repair broken seam at the was washing machine.
- 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.
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05/27/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Ceiling is soiled/dusty outside of the three compartment sink/dishwashing area. Clean by next inspection, recheck in 6 months.
- 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
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- The handsink in the bakery area does not run for 15 seconds. Repair/adjust so water runs longer than 3 seconds, by next inspection. Correct within 6 months.
- 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.
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11/06/2014 | Routine |
- Critical: Mechanical Warewashing Equipme
- Items:
- Dish machine final rinse temperature
- Locations:
- dish machine(s)
- Problems:
- Less than 165 degrees f
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- DISH MACHINE NOT PROPERLY SANITIZING-TEMPERATURE TOO LOW TO PROPERLY MEET SANITIZATION SPECIFICATIONS FOR MACHINE. IMMEDIATELY SHUT DOWN MACHINE AND USE OTHER DISH MACHINE. ORDER REPAIR ON MACHINE TO PROPERLY REPAIR MACHINE SO IT PROPERLY SANITIZES AND MEETS MINIMUM TEMPERATURE STANDARDS IMMEDIATELY., CORRECTED-MACHINE SHUT DOWN AND OTHER DISH MACHINE IS NOW USED AS DISH MACHINE IS REPAIRED.
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
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04/02/2014 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- HANDSINK IN BAKERY MUST RUN FOR 15 SECONDS FOR PROPER HANDWASHING. REPAIR/ADJUST. SINK ONLY RUNS FOR 3 SECONDS TODAY. CORRECT BY NEXT 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.
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10/02/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- EMPLOYEE DINING ROOM Beverage machine pop caps and spigots
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT 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
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09/21/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- EMPLOYEE DINING ROOM cookline sink
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- VENTILATION HOOD FILTERS SOILED IN EMPLOYEE DINING ROOM ABOVE COOKLINE AND PIZZA OVEN AND IN CATERING KITCHEN AT PROOF BOX.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- bake area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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03/28/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- dish machine(s) drainboard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- VENTILATION HOOD FILTERS SOILED IN EMPLOYEE DINING ROOM COOKLINE AND CATERING 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 floors
- Locations:
- walk in freezer(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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.
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09/26/2011 | Routine Inspection |
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