- Critical: Capacity
- Comment:
- AREA MANAGER CAME TO OFFICE TO SUBMIT THE PAPERWORK FOR THE HOT WATER SUBMITTAL PLAN. PLAN REVIEW DETERMINED THAT THE HOT WATER TANK CURRENTLY IN PLACE DID MEET THE MINIMAL REQUIREMENTS FOR HOT WATER CAPACITY. CORRECTED.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
|
08/29/2014 | Follow-up |
- Critical: Capacity
- Items:
- Hot water supply
- Corrections:
- Provide sufficient supply if hot water such as a larger or additional hot water heater.
- Comment:
- OBSERVED CHANGE IN HOT WATER HEATER UNIT. THE HOT WATER UNIT OBSERVED HAS A SMALLER CAPACITY. A HOT WATER PLAN SUBMITTAL PACKET HAS BEEN GIVEN. CONTACT THE OFFICE OF WAYNE COUNTY HEALTH DEPARTMENT WITHIN 10 DAYS TO VERIFY THAT THE ESTABLISHMENT HAS THE CORRECT HOT WATER CAPACITY TO OPERATE.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Cooling Methods
- Items:
- Food item(s) cooled, Food item(s) cooled
- Problems:
- Improperly Covered, Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler., Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED COOKED CHICKEN THAT HAD BEEN PULLED FROM THE BONE, PORTIONED IN INDIVIDUAL PLASTIC BAGS WRAPPED TIGHTLY AT 56F., CORRECTED BY OPERATOR LOOSENING THE PLASTIC BAGS TO ALLOW FOR AIR TO CIRCULATE.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED MANAGEMENT WORKING WITH FOOD WITHOUT A HAIR RESTRAINT.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED LEAKING FROM PIPE, UNDER THE SINK. THERE WAS AN ATTEMPT TO USE GRAY TAPE TO STOP LEAKAGE. REPAIR. FOLLOW UP IN 10 DAYS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/18/2014 | Routine |
- Closing Toilet Room Doors
- Items:
- Door
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- BATHROOM DOORS WERE LEFT OPEN DURING INSPECTION. EXCEPT DURING CLEANING AND MAINTENANCE OPERATIONS KEEP THE BATHROOM DOORS CLOSED. KEEP BATHROOM DOOR CLOSED. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED WATER DRAINING SLOWLY FROM HAND SINK IN KITCHEN AREA. THERE WAS ALSO DRIPPING UNDERNEATH FAUCET. PLUMBING MUST BE MAINTAINED IN GOOD REPAIR. REPAIR PLUMBING. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/11/2013 | Routine |
| No violation noted during this evaluation. | 07/31/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- food prep area Knife rack
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the top exterior portion of the knife rack(s). As old food particles become evident on these surfaces, simply wash and sanitize to help minimize the chance of accidental contamination of these knives.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Kitchenware and Tableware
- Items:
- Utensil(s) sanitized multi-use
- Locations:
- Front Service Counter Procedural
- Problems:
- Stored jumbled
- Corrections:
- Store with handles extended.
- Comment:
- Begin practice of properly storing spoons so that handles of spoons do not contact the spoon portion. Simply place in the end of the storage tray so that all top portions of spoons are only touching one another and not handles.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
|
07/19/2011 | Routine Inspection |
- Critical:
- Comment:
- AT ABOUT 11:25 A.M. SLICED TOMATOES IN THE TOP PORTION OF THE PREP COOLER WERE FOUND AT 39 DEGREES F. NO FOODS WERE OBSERVED STORED IN THE BOTTOM PORTION OF THE COOLER. THE VIOLATION IS NOW CONSIDERED 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:
- Comment:
- AT ABOUT 11:25 A.M. SLICED TOMATOES IN THE TOP PORTION OF THE PREP COOLER WERE FOUND AT 39 DEGREES F. NO FOODS WERE OBSERVED STORED IN THE BOTTOM PORTION OF THE COOLER. THE VIOLATION IS NOW CONSIDERED 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: Hot and cold holding
- Comment:
- AT ABOUT 11:25 A.M. SLICED TOMATOES IN THE TOP PORTION OF THE PREP COOLER WERE FOUND AT 39 DEGREES F. NO FOODS WERE OBSERVED STORED IN THE BOTTOM PORTION OF THE COOLER. THE VIOLATION IS NOW CONSIDERED 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)
|
08/17/2010 | Follow-up |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 1:50 P.M., IN THE BOTTOM PORTION OF THE PREP COOLER A PAN OF SLICED TOMATOES AND COLE SLAW ON A SALAD WERE FOUND AT THE TEMPERATURES LISTED IN DEGREES F: TOMATOES: 46 AND COLE SLAW: 50. THE OPERATOR INDICATED THAT THE TOMATOES MAY HAVE BEEN IN THE COOLER OVERNIGHT. THE OPERATOR STATED THAT THE COLE SLAW WAS PREPARED AT ABOUT 10:30 A.M. TODAY FROM SOME INGREDIENTS THAT WERE ROOM TEMPERATURE. AT ABOUT 2:33 P.M., A SECOND TEMPERATURE CHECK OF THE COLE SLAW GAVE APPROXIMATELY 51 DEGREES F. ALSO, SLICED TOMATOES IN THE PORTION OF THE PREP COOLER WERE FOUND AT 46 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: SOME STANDING WATER WAS OBSERVED ON THE BOTTOM SHELF OF THE COOLER, ALONG WITH SOME CONDENSATE DROPS AT THE BACK WALL. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER UNTIL IT CAN MAINTAIN THEM AT 41 DEGREES F OR LESS. THE OPERATOR STATED THAT THE COOLER IS SCHEDULED TO HAVE THE COMPRESSOR REPLACED. ,
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 1:50 P.M., IN THE BOTTOM PORTION OF THE PREP COOLER A PAN OF SLICED TOMATOES AND COLE SLAW ON A SALAD WERE FOUND AT THE TEMPERATURES LISTED IN DEGREES F: TOMATOES: 46 AND COLE SLAW: 50. THE OPERATOR INDICATED THAT THE TOMATOES MAY HAVE BEEN IN THE COOLER OVERNIGHT. THE OPERATOR STATED THAT THE COLE SLAW WAS PREPARED AT ABOUT 10:30 A.M. TODAY FROM SOME INGREDIENTS THAT WERE ROOM TEMPERATURE. AT ABOUT 2:33 P.M., A SECOND TEMPERATURE CHECK OF THE COLE SLAW GAVE APPROXIMATELY 51 DEGREES F. ALSO, SLICED TOMATOES IN THE PORTION OF THE PREP COOLER WERE FOUND AT 46 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: SOME STANDING WATER WAS OBSERVED ON THE BOTTOM SHELF OF THE COOLER, ALONG WITH SOME CONDENSATE DROPS AT THE BACK WALL. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER UNTIL IT CAN MAINTAIN THEM AT 41 DEGREES F OR LESS. THE OPERATOR STATED THAT THE COOLER IS SCHEDULED TO HAVE THE COMPRESSOR REPLACED. ,
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 1:50 P.M., IN THE BOTTOM PORTION OF THE PREP COOLER A PAN OF SLICED TOMATOES AND COLE SLAW ON A SALAD WERE FOUND AT THE TEMPERATURES LISTED IN DEGREES F: TOMATOES: 46 AND COLE SLAW: 50. THE OPERATOR INDICATED THAT THE TOMATOES MAY HAVE BEEN IN THE COOLER OVERNIGHT. THE OPERATOR STATED THAT THE COLE SLAW WAS PREPARED AT ABOUT 10:30 A.M. TODAY FROM SOME INGREDIENTS THAT WERE ROOM TEMPERATURE. AT ABOUT 2:33 P.M., A SECOND TEMPERATURE CHECK OF THE COLE SLAW GAVE APPROXIMATELY 51 DEGREES F. ALSO, SLICED TOMATOES IN THE PORTION OF THE PREP COOLER WERE FOUND AT 46 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: SOME STANDING WATER WAS OBSERVED ON THE BOTTOM SHELF OF THE COOLER, ALONG WITH SOME CONDENSATE DROPS AT THE BACK WALL. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER UNTIL IT CAN MAINTAIN THEM AT 41 DEGREES F OR LESS. THE OPERATOR STATED THAT THE COOLER IS SCHEDULED TO HAVE THE COMPRESSOR REPLACED. ,
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 1:50 P.M., IN THE BOTTOM PORTION OF THE PREP COOLER A PAN OF SLICED TOMATOES AND COLE SLAW ON A SALAD WERE FOUND AT THE TEMPERATURES LISTED IN DEGREES F: TOMATOES: 46 AND COLE SLAW: 50. THE OPERATOR INDICATED THAT THE TOMATOES MAY HAVE BEEN IN THE COOLER OVERNIGHT. THE OPERATOR STATED THAT THE COLE SLAW WAS PREPARED AT ABOUT 10:30 A.M. TODAY FROM SOME INGREDIENTS THAT WERE ROOM TEMPERATURE. AT ABOUT 2:33 P.M., A SECOND TEMPERATURE CHECK OF THE COLE SLAW GAVE APPROXIMATELY 51 DEGREES F. ALSO, SLICED TOMATOES IN THE PORTION OF THE PREP COOLER WERE FOUND AT 46 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: SOME STANDING WATER WAS OBSERVED ON THE BOTTOM SHELF OF THE COOLER, ALONG WITH SOME CONDENSATE DROPS AT THE BACK WALL. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER UNTIL IT CAN MAINTAIN THEM AT 41 DEGREES F OR LESS. THE OPERATOR STATED THAT THE COOLER IS SCHEDULED TO HAVE THE COMPRESSOR REPLACED. ,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 1:50 P.M., IN THE BOTTOM PORTION OF THE PREP COOLER A PAN OF SLICED TOMATOES AND COLE SLAW ON A SALAD WERE FOUND AT THE TEMPERATURES LISTED IN DEGREES F: TOMATOES: 46 AND COLE SLAW: 50. THE OPERATOR INDICATED THAT THE TOMATOES MAY HAVE BEEN IN THE COOLER OVERNIGHT. THE OPERATOR STATED THAT THE COLE SLAW WAS PREPARED AT ABOUT 10:30 A.M. TODAY FROM SOME INGREDIENTS THAT WERE ROOM TEMPERATURE. AT ABOUT 2:33 P.M., A SECOND TEMPERATURE CHECK OF THE COLE SLAW GAVE APPROXIMATELY 51 DEGREES F. ALSO, SLICED TOMATOES IN THE PORTION OF THE PREP COOLER WERE FOUND AT 46 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: SOME STANDING WATER WAS OBSERVED ON THE BOTTOM SHELF OF THE COOLER, ALONG WITH SOME CONDENSATE DROPS AT THE BACK WALL. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER UNTIL IT CAN MAINTAIN THEM AT 41 DEGREES F OR LESS. THE OPERATOR STATED THAT THE COOLER IS SCHEDULED TO HAVE THE COMPRESSOR REPLACED. ,
- 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)
|
07/20/2010 | Routine Inspection |
| No violation noted during this evaluation. | 01/14/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT APPROXIMATELY 1:30 P.M., THE FOLLOWING FOODS IN THE TOP PORTION OF THE BUFFET STYLE COOLER (IN FRONT OF THE BEVERAGE DISPENSER) WERE FOUND AT THE TEMPERATURES LISTED: RED SKIN POTATO SALAD: 48.7 DEGREES F, COLE SLAW: 49 DEGREES F. THE PERSON IN CHARGE STATED THAT THESE FOODS HAD BEEN TAKEN FROM THE WALK IN COOLER AND PLACED HERE AT APPROXIMATELY 12:30 P.M. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT COLD AT 41 DEGREES F OR LESS. THE PERSON IN CHARGE WAS INSTRUCTED TO RELOCATE THESE FOODS TO THE WALK IN COOLER (THE ONE NOT CONTAINING RAW CHICKENS), TO ENSURE RAPID COOLING TO 41 DEGREES F WITHIN 4 HOURS. THIS WALK IN COOLER WAS OBSERVED TO HOLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LESS. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD IN THE BUFFET STYLE COOLER ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE COMPLIANCE. COMMENTS: IN THE INTERIM DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER. INSTEAD, STORE THEM IN THE WALK IN COOLER NOTED ABOVE. CONSIDER IMPLEMENTING THE FOLLOWING CORRECTIVE ACTIONS: 1.) ENSURE THAT THE COMPRESSOR AND OTHER COMPONENTS ARE FREE OF DIRT AND SOIL. 2.) TRY READJUSTING THE THERMOSTAT OF THIS COOLER TO A LOWER SETTING. 3.) CONSIDER STORING THE REDSKIN POTATO SALAD AND COLE SLAW IN PANS HAVING A GREATER WELL-DEPTH, TO ENSURE THAT COOL AIR FROM BELOW CAN CIRCULATE AROUND ALL PARTS OF THE PANS. 4.) HAVE THIS COOLER SERVICED IF NECESSARY. ,
- 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)
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE ATMOSPHERIC VACUUM BREAKER VENT CAP WAS ON THE MOP SINK FAUCET WAS MISSING. A PLUMBING SYSTEM AND ALL SUB COMPONENTS SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR/REPLACE THE VENT CAP ON THIS FAUCET. THE STATUS OF THIS REPAIR WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/13/2009 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE REAR WALL OF THE BEVERAGE ICE BIN NEAR THE DRIVE THRU WINDOW, CONTAINED SOME ACCUMULATIONS OF BLACK COLORED SOIL. CLEAN AND SANITIZE THE INSIDE OF THIS ICE BIN. CONSIDER INCREASING THE FREQUENCY AT WHICH THE INSIDE OF THE ICE BIN IS CLEANED. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO CHECK THE CLEANLINESS OF THIS BIN. ,
- 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
- Cutting surfaces
- Items:
- Cutting surface(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- THE PERSON IN CHARGE VOLUNTARILY INFORMED THE INSPECTOR OF 2-3 PLASTIC CUTTING BOARDS IN THE KITCHEN THAT HAD BLACK STAIN MARKS ON THEIR SURFACES FROM THE RUBBER BOOTS OF A PIECE OF CUTTING EQUIPMENT THAT IS USED IN CONJUNCTION WITH THE BOARDS. THE PERSON IN CHARGE STATED THAT REPEATED WASHING HAVE NOT REMOVED THE MARKS. SURFACES SUCH AS CUTTING BOARDS SUBJECT TO SCRATCHING OR SCORING SHALL BE RESURFACED IF CLEANING AND SANITIZING IS NO LONGER EFFECTIVE OR DISCARDED IF RESURFACING IS NOT POSSIBLE. IF IT IS NOT POSSIBLE TO RESURFACE THESE CUTTING BOARDS, THEN HAVE THEM REPLACED. ADHERENCE WITH THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION. ,
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- ABOVE THE 3 COMPARTMENT SINK, PART OF THE HOUSINGS FOR BOTH THE SANITIZER AND DETERGENT RESERVOIRS HAD BECOME DETACHED FROM THE WALL BEHIND. IN ADDITION, THE COVER PLATE FOR THE SANITIZER AND DETERGENT DISPENSER WAS MISSING. RE-ATTACH THE HOUSINGS SECURELY TO THE WALL BEHIND AND REPLACE THE MISSING COVER PLATE ON THE DISPENSER TO ENSURE THAT THESE PIECES OF EQUIPMENT CONTINUE TO OPERATE AS REQUIRED. THE STATUS OF THIS REPAIR WILL BE CHECKED AT THE 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.
|
01/07/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Boston Market #600, 15424 Southfield Rd, Allen Park, MI 48101 »