- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- VENTILATION HOOD AND FILTERS NEED TO BE CLEANED. TODAY THERE IS AN ACCUMULATION OF GREASE ON FILTERS AND HOOD. INCREASE CLEANING FREQUENCY, 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.
|
01/16/2014 | Routine |
- Critical: Cooling
- Comment:
- THE PHF'S ARE NOW COOLED PROPERLY. ICE BATHS AND PADDLES ARE USED, ITEMS ARE COOLED BRIEFLY ON THE COUNTER UNTIL 70F IS REACHED. VIOLATION CORRECTED.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE SMALL PREP TABLE HAD TOMATOES AND CHEESE AT 40F, BEANS IN THE LARGE COOLER WERE 37F. VIOLATION CORRECTED ( COMPRESSORS CLEANED).
- 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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08/19/2013 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- THE COOKED RICE IN THE 2 DOOR COOLER WAS 88F COOKED AT 1PM AND THE CHICKEN BROTH WAS 88F IN A LARGE POT. THE BEANS WERE ALSO PLACED IN THE COOLER HOT. COOL TO 70F WITHIN 2 HOURS AND DOWN TO 41F WITHIN 4 MORE HOURS. USE ICE PADDLES OR SHALLOW PANS. CORRECT PRACTICE IMMEDIATELY. EMPLOYEES BEGAN PLACING PHF'S IN SMALLER CONTAINERS AND MOVING THEM TO OTHER UNITS OR THE FREEZER. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE PREP TABLE COOLER AIR TEMP WAS 70F, CHEESE, CUT TOMATOES AND LETTUCE IN UNIT WAS 61F. REPAIR ADJUST IMMEDIATELY, ITEMS WERE REMOVED FROM COOLER AT TIME OF INSPECTION THAT WERE FILLED WITHIN THE LAST HOUR. THE LARGE TWO DOOR COOLER WAS ALSO WARM TODAY. HOT ITEMS WERE RECENTLY PLACED IN COOLER. THE RAW HAMBURGER WAS 47F, THE RECENTLY COOKED RICE AND CHICKEN BROTH WERE 88F, THE CHEESE AND COOKED HAMBURGER WERE 67F. ITEMS WERE MOVED OUT OF COOLER TODAY AND PLACED IN ANOTHER UNIT. ITEMS THAT WERE NOT COOLED PROPERLY WERE ALSO MOVED AND PLACED IN SMALLER CONTAINERS. ICE WAS ADDED TO HELP UNIT COOL QUICKLY. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS TO VERIFY COMPLIANCE. KEEP TEMPERATURE LOGS TO MAKE SURE ALL POTENTIALLY HAZARDOUS FOODS ARE HELD UNDER 41F.,
- 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE VENTILATION HOOD FILTERS ARE SOILED TODAY. CLEAN ON AN INCREASED FREQUENCY. RECHECK NEXT 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.
|
07/15/2013 | Routine |
| No violation noted during this evaluation. | 01/10/2013 | Routine |
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Locations:
- Facility
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO HANDTOWELS AT RESTROOM AND DISH AREA HANDSINKS., HANDTOWELS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
07/12/2012 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED: THE PREP SINK DRAIN LINE HAS BEEN CUT AND IS NOW PROPERLY AIR GAPPED. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Good Repair and Proper Adjustm
- Comment:
- CORRECTED: THE 3-DOOR REACH-IN COOLER HAS BEEN REPAIRED AND IS NOW HOLDING FOOD TEMPS BELOW 41F.
- 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.
- Surface Characteristics, Indoo
- Comment:
- CORRECTED: THE WALLS COVERED WITH WOOD PANELING HAVE BEEN NOW FINISHED WITH FRP. ,
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
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04/12/2012 | Follow-up |
Restaurant representatives - add corrected or new information about Elena's Mexican Carryout, 24142 Michigan Ave, Dearborn, MI 48124 »