- Wall and Ceiling Coverings and
- Items:
- Wall/ceiling covering(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Walls and ceiling covering materials shall be attached so they are easily cleanable. Observed multiple missing ceiling tiles throughout the banquet kitchen. Replace ceiling tiles so that they are easily cleanable.
- General violation description:
- 6-201.16 - (A) Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE. (B) Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and SEALED to provide a SMOOTH, nonabsorbent, EASILY CLEANABLE surface.
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03/09/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- The ceiling in the dish area is soiled today, especially around the ceiling vents. Clean regularly, recheck in 6 months. Clean stained ceiling tiles in adjacent hallway as well. The floor around the three compartment sink is soiled/greasy today. Clean regularly, recheck next routine inspection.
- 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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09/09/2014 | Routine |
- Critical: Demonstration
- Comment:
- STAFF'S KNOWLEDGE/INFORMATION ON DISH MACHINE IS ACCEPTABLE. ITEM CORRECTED.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Food Contact with Equipment an
- Comment:
- THE CAN OPENER BLADES ARE NOW CLEAN. ITEM CORRECTED.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Mechanical Warewashing Equipme
- Comment:
- THE DISH MACHINES SANITIZER IS NOW PROPERLY WORKING. ITEM CORRECTED.
- 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)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CUT LEAFY GREENS AND OPEN MILK CONTAINERS ARE NOW DATE MARKED. ITEM CORRECTED.
- 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
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03/04/2014 | Follow-up |
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- STAFF NOT UNSURE ON HOW TO CHECK SANITIZER LEVELS ON DISH MACHINES. ALL FACILITY'S STAFF SHALL BE KNOWLEDGEABLE. TRAIN ALL STAFF ON SANITIZER REQUIREMENTS AND S EQUIPMENT.,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- A GLASS AT BAR IS FILTHY AND HAS A LARGE ACCUMULATION OF DEBRIS IN IT. ALL GLASSES SHALL BE MONITORED AND KEPT IN SOUND/CLEAN CONDITION. REMOVE AND CLEAN IMMEDIATELY., CORRECTED-GLASS REMOVED AND CLEANED TODAY DURING INSPECTION.
- 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
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- CAN OPENER BLADE AND HOUSING UNITS FOUND UNCLEAN. FOOD SHALL ONLY CONTACT CLEAN EQUIPMENT. CLEAN CAN OPENERS IMMEDIATELY.,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Mechanical Warewashing Equipme
- Items:
- Dish machine final rinse temperature
- Problems:
- Less than 165 degrees f
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- THE DISH MACHINE IS NOT PROPERLY MEETING SANITIZER LEVELS. ALL DISH MACHINES SHALL PROPERLY OPERATE AT ALL TIMES. HAVE ITEM SERVICED IMMEDIATELY. USE THREE COMPARTMENT SINKS UNTIL UNIT PROPERLY OPERATES. ITEM TO BE REVISITED WITHIN TEN -10-DAYS.,
- 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)
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- BUTTER MILK STORED NEXT TO RAW EGGS. ALL FOODS SHALL BE SEPARATED FROM RAW FOODS. SEPARATE BUTTERMILK FROM EGGS IMMEDIATELY., CORRECTED- BUTTERMILK SEPARATED FROM EGGS ON ANOTHER SHELF IN COOLER.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OPEN MILK CONTAINER S, CUT LEAFY GREENS WITHOUT DATE MARKINGS. ALL REQUIRED FOODS SHALL BE PROPERLY DATE MARKED. MARK ITEMS IMMEDIATELY AND ON A DAILY BASIS. TRAIN STAFF. ITEM TO BE REVISITED WITHIN TEN -10- DAYS.,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE ENTIRE COOKLINE AREAS WALLS, FLOORS AND CEILINGS ARE IN UNCLEAN CONDITION. ALL AREAS SHALL BE IN CLEAN CONDITION. CLEAN ENTIRE KITCHEN AREA WITHIN TEN -10- DAYS.
- 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.
- Cutting Surfaces
- Items:
- Cutting surface(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- THE COOKLINE CUTTING BARDS LOCATED ON REACH IN COOLERS ARE IN POOR CONDITION. ALL CUTTING SURFACES SHALL BE IN SOUND CONDITION. REPAIR/REPLACE CUTTING BOARDS WITHIN TEN-10-DAYS.
- 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.
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- THE ICE MACHINE HAS RUST ON RING ACCESS AREA. ALL EQUIPMENT SHALL BE IN SOUND CONDITION. EMPTY MACHINE OF ICE AND SERVICE MACHINE SO THAT NO RUST IS PRESENT AND IT IS IN SOUND CONDITION. REPAIR WITHIN TEN-10-DAYS.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALK IN COOLER HAS HOLE IN WALLS, DISH AREA HAS FLOOR TILES AND COVING MISSING. ALL FACILITIES SHALL BE IN SOUND CONDITION. REPAIR FACILITY LOCATIONS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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02/21/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- TH, E CEILING OVER THE DISH AREA AND THE RETURN VENTS ARE DUSTY/DIRTY TODAY. THE CEILING IN THE WALK IN COOLER IS DUSTY/DIRTY AS WELL. INCREASE CLEANING FREQUENCY TO AVOID SOIL ACCUMULATIONS. 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.
- Floor and Wall Junctures, Cove
- Items:
- Floor(s) juncture
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- , REPAIR/REPLACE FALLEN COVED MOLDING IN DRY STORAGE ROOM, WALK IN COOLER :FLOOR AND WALL PANEL JUST INSIDE DOOR TO THE LEFT ARE BROKEN/MISSING, REPAIR. CORRECT SO FLOORS AND WALLS ARE SMOOTH, DURABLE AND EASILY CLEANABLE, RECHECK IN 6 MONTHS.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THERE IS ICE BUILD-UP IN THE WALK IN COOLER ON THE FLOOR ALONG THE COVED MOLDING. IDENTIFY THE SOURCE OF WATER AND REPAIR BY NEXT INSPECTION. THE BUILD-UP IS ALONG THE WALL THAT HAS THE WALK-IN FREEZER ON THE OTHER SIDE. REPAIR BY NEXT INSPECTION, RECHECK IN 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- , A HANDWASH REMINDER SIGN IS NEEDED FOR THE HANDSINK INSIDE THE "BAR" WHERE LIQUOR AND BEVERAGES ARE HELD. " EMPLOYEES MUST WASH HANDS BETWEEN TASKS", OR "EMPLOYEES MUST WASH HANDS BEFORE RETURNING TO WORK", RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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08/27/2013 | Routine |
- Floors, Walls, and Ceilings
- Items:
- Floor(s), Ceiling(s)
- Problems:
- Not constructed, designed, installed to be, Not constructed, designed, installed to be
- Corrections:
- Install coving, Repair/replace to be smooth and easily cleanable.
- Comment:
- THERE ARE MISSING FLOOR TILES AT THE END OF THE DISHMACHINE, UNDER THE DRAINBOARD. REPLACE MISSING FLOOR TILES BY NEXT INSPECTION. THERE ARE WATER DAMAGED CEILING TILES AND BROKEN CEILING TILES IN THE DRY STORAGE ROOM, REPLACE BY NEXT INSPECTION.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Problems:
- Inadequate
- Corrections:
- Provide adequate ventilation.
- Comment:
- THERE ARE FILTERS MISSING IN THE MAIN KITCHEN HOOD OVER THE BROILER, REPLACE FILTERS BY NEXT INSPECTION.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
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02/05/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- fan guards produce cooler
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) WALK-IN FREEZER FLOOR SOILED BENEATH STORAGE RACKS - SPILL BELOW ICE CREAM STORAGE 2) DRY STORAGE ROOM FLOOR - DEBRIS / FOOD BELOW STORAGE RACKS 3) CEILING VENT COVCERS IN DISH WASHING AREA
- 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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07/30/2012 | Routine Inspection |
Restaurant representatives - add corrected or new information about Fairlane Club Operations Llc., 5000 Fairlane Woods Dr., Dearborn, MI 48126 »