- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Glass door cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Pepsi glass door cooler is not holding foods to interior temperature of 41 F or less: sour cream 46 F, American cheese 46 F, stack of tortillas 47 F. This cooler is not used for Potentially Hazardous Foods, and it is labeled for such use. Repair cooler. Do NOT store Potentially Hazardous Foods in cooler if not repaired to reach interior food temperature of 41 F or less.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Glass door cooler
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Handle of Pepsi cooler is greasy
- General violation description:
- 4-602.13 - food debris on bottom shelf. Clean.
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06/02/2015 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s) shelving
- Problems:
- Bare wood
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- OBSERVED BARE EXPOSED WOOD INSTALLED AS SUPPORT (LEGS) NEAR THE HAND WASH AND 3-COMPARTMENT SINKS. ALL SURFACES MUST BE NON ABSORBENT AND EASILY CLEANABLE. PAINT OR SEAL THE WOOD TO BE NON ABSORBENT AND EASILY CLEANABLE.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
11/12/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Wood
- Comment:
- OBSERVED BARE EXPOSED WOOD INSTALLED AS SUPPORT (LEGS) NEAR THE HAND WASH AND 3-COMPARTMENT SINKS. ALL SURFACES MUST BE NON ABSORBENT AND EASILY CLEANABLE. PAINT OR SEAL THE WOOD TO BE NON ABSORBENT AND EASILY CLEANABLE.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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05/21/2014 | Routine |
- Critical: System Maintained in Good Repa
- Comment:
- KNOB ON FAUCET HAS BEEN REPLACED. NOW ALL 3 SINKS CAN BE FILLED CORRECTLY. DRAINS ARE ALL FREE FLOWING. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Time as a Public Health Contro
- Comment:
- WRITTEN PROCEDURE IS IN PLACE. TIME MARKING AND LOGS ARE IN PLACE. CORRECTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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11/22/2013 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- 1) HOT WATER KNOB FIXTURE MISSING AND IT IS NOT ABLE TO REACH ALL THREE SINKS. THIS PREVENTS THE SET UP FOR THE WASH, RINSE, AND SANITIZE. 2) WHEN FILLING UP THE SINK WATER BACK UP IS OCCURRING IN ALL THREE SINKS. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- SHREDDED CHEDDAR CHEESE SITTING ON TABLE IN A SERVING CONTAINER. NO TIME MARKS OBSERVED. ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Nonfood-Contact Surfaces
- Items:
- Wood
- Comment:
- SURFACE ALONG WALL IS CONSTRUCTED OF WOOD. MATERIAL NEEDS TO BE NON ABSORBENT.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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11/13/2013 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- HAND WASH SINK IS AT 100F AND ABOVE. CORRECTED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Manual Warewashing Equipment,
- Comment:
- CORRECTED. MANUAL WAREWASHING EQUIPMENT IS AT 110F AND ABOVE.
- General violation description:
- 4-501.19 - The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer's label instructions. (Pf)
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07/18/2013 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- HAND WASH SINK PROVIDING WATER AT 91F. HANDWASH SINK SHALL BE EQUIPPED TO PROVIDE WATER TEMPERATURE OF AT LEAST 100F. ADJUST TEMPERATURE SO THAT TEMPERATURE IS AT OR MORE THAN 100F. FOLLOW UP WITHIN 10 DAYS. ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Manual Warewashing Equipment,
- Items:
- Manual warewash wash solution
- Problems:
- Below 110 degrees F
- Comment:
- MANUAL WARE WASHING EQUIPMENT IS LESS THAN 110F, RECORDED WATER TEMPERATURE AT 91F. AT THE KITCHEN 'S 3 COMPARTMENT SINK. MANUAL WAREWASHING EQUIPMENT SHALL BE MAINTAINED AT NOT LESS THAN 43C ( 110F). ADJUST TEMPERATURE SO THAT TEMPERATURE IS AT OR MORE THAN 110F. FOLLOW UP WITHIN 10 DAYS. ,
- General violation description:
- 4-501.19 - The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer's label instructions. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment seals
- Comment:
- FAUCETS (2) AT THE 3 COMPARTMENT SINK A LEAKING AT THE HOT WATER FAUCET. EQUIPMENT SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR/REPLACE FAUCET. VERIFY AT 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.
- Nonfood-Contact Surfaces
- Items:
- Wood
- Comment:
- SURFACE ALONG THE WALL WHERE THE SINK MEETS THE WAS CONSTRUCTED WITH WOOD. SURROUNDING THE FRONT OF SINK NOT SMOOTH AND CLEANABLE. NON CONTACT FOOD SURFACES OF EQUIPMENT THAT ARE EXPOSED TO SPLASH, SPILLAGE OR OTHER FOOD SOILING THAT REQUIRE FREQUENT CLEANING SHALL BE CONSTRUCTED OF CORROSION RESISTANT, NON ABSORBENT AND SMOOTH MATERIAL. REPLACE THE MATERIALS SUCH AS THE WOOD AND SURFACE WHICH IS NOT SMOOTH AND CLEANABLE WITH CORROSION RESISTANT, NON ABSORBENT AND SMOOTH MATERIALS. VERIFY BY NEXT ROUTINE INSPECTION.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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06/05/2013 | Routine |
| No violation noted during this evaluation. | 10/03/2012 | Routine |
- Critical: Working containers, Common Nam
- Comment:
- SVERAL SPRAY BOTTLES WITH 100 PPM CL2 AND A BOXFUL OF CLOTHS (LAUNDERED AFTER ONE DAY'S USE) IN PLACE FOR CLEANING AND SANITIZING
- 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.
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03/15/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- CORN AND HOT DOGS ON NORTH WARMER WERE 135 F AND HIGHER
- 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: Working containers, Common Nam
- Comment:
- FACILITY IS WAITING FOR SUPPLY OF TOWELS TO COME IN FOR THEIR CLEAN/SANITIZE SYSTEM,
- 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.
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02/28/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- hot holding unit(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- CORN AND CHICKEN AT NORTHERNMOST OF TWO HOT HOLDING UNITS TESTED 115 - 119 F BOTH PILOT LIGHTS WERE OUT, AND THEN IT WAS OBSERVED THAT THE CORD TO THE UNIT WAS UNPLUGGED PLEASE MAINTAIN 135 F OR HIGHER UNTIL SERVED PLEASE CLOSELY MONITOR ,
- 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: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- WIPING SOLUTION CHLORINE SANITIZATION
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- UNLABELLED BUCKET USED TO WIPE DOWN TABLES AFTER MUCH DISCUSSION, IT WAS AGREED THAT ALL TABLES WILL BE CLEANED/SANITIZED AND AIR-DRIED BEFORE THE FIRST LUNCH PERIOD AND, IN STRICT ACCORDANCE WITH SECTION 4-6 OF THE FOOD CODE AND CONSIDERING THE LUNCH TABLES AS FOOD CONTACT SURFACES...THEY WILL BE CLEANED/SANITIZED AIR DRIED AT THE END OF THE THIRD LUNCH PERIOD WHICH IS WITHIN THE FOUR HOUR LIMIT REQUIREMENT IN THIS MANNER, USING CLEAN (LAUNDERED)CLOTHS OR DISPOSABLE PAPER TOWELS AND A SOLUTION OF 50 - 150 PPM CL2, 200 PPM QUAT, OR 12.5 PPM IODINE WILL BE COMPLIANT WHICHEVER SANITIZER CHOSEN, DO NOT USE SOAP AND ALWAYS KEEP SOLUTION VESSEL LABELLED TO PREVENT MISUSE , ,
- 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.
|
02/15/2012 | Routine Inspection |
| No violation noted during this evaluation. | 03/09/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- SERVICE LINE POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- CHICKEN FRIES (CF) AND HAMBURGER PATTIES (HP) ON SOUTH PORTABLE HOLDING UNIT TESTED 135 F AND ABOVE ON NORTH UNIT CF TESTED 118 - 120 F AND NO PATTIES WERE HELD OBSERVED THAT WAYER WAS BELOW THE BOTTOM OF THE FOIL PAN AND THE PAN WAS HELD WITHIN ANOTHER PAN WHICH COULD ACT AS AN INSULATOR FACILITY HAS THE HOT FOODS BROUGHT IN FROM A COMMISSARY IN WARREN MICH AND IT ARRIVES 10:30 AM GENERALLY EVERY DAY TODAY, AND EVERY DAY IT IS STANDARD PROCEDURE TO DISCARD ANY UNEATEN FOODS..., FRIES WERE DISCARDED AT END OF SECOND AND FINAL LUNCH PERIOD AT 12:30 PM PIC WILL DISCUSS WITH COMMISSARY PERSONNEL AND INSURE PROPER LEVEL OF WATER AND DOUBLING PANS
- 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)
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03/08/2010 | Routine Inspection |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- CONTAINER(S) SANITIZER (BUCKET)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- BUCKET OF SANITIZER WAS UNLABELLED PLEASE LABEL PROMINENTLY TO PREVENT MISUSE, SENIOR SERVER/INSPECTOR DISCUSSED AND SHE LABELLED THE BUCKET ON BOTH SIDES WITH A SHARPIE "SANITIZER" MAY CONSIDER THE USE OF SPRAY BOTTLE/PAPER TOWEL TWO STEP SYSTEM TO IMPROVE EFFICIENCY OF CLEANING/SANITIZING FOOD CONTACT SURFACES (AS DEMONSTRATED)
- 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.
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03/25/2009 | Routine Inspection |
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