No violation noted during this evaluation. | 06/09/2015 | Routine |
No violation noted during this evaluation. | 06/18/2014 | Routine |
No violation noted during this evaluation. | 06/17/2013 | Routine |
No violation noted during this evaluation. | 06/07/2012 | Routine Inspection |
No violation noted during this evaluation. | 06/07/2011 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- dish machine(s)
- Problems:
- Not immersed in For at least 7 seconds
- Corrections:
- Submerse for at least 7 seconds.
- Comment:
- EMPTY SANITIZER CONTAINER AT DISH MACHINE., UTILIZE 2-COMPARTMENT SINK FOR WASHING, RINSING AND SANITIZING UNTIL SANITIZER IS PROVIDED AT DISH MACHINE.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Storage Room(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- TWO CASES OF STYROFOAM CUPS STORED DIRECTLY ON FLOOR IN STORAGE ROOM.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
12/14/2010 | Routine Inspection |
No violation noted during this evaluation. | 12/22/2009 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- dish machine(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- UTILIZE 2-COMPARTMENT SINK TO WASH IN 1ST COMPARTMENT, RINSE IN 2ND COMPARTMENT, DISPOSE OF RINSE WATER, RE-FILL COMPARTMENT AND SANITIZE IN 2ND COMPARTMENT BEFORE AIR-DRYING ALL DISHWARE AND UTENSILS UNTIL THE DISH MACHINE IS REPAIRED.
- 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.
|
06/25/2009 | Routine Inspection |
No violation noted during this evaluation. | 12/18/2008 | Routine Inspection |
No violation noted during this evaluation. | 05/19/2008 | Routine Inspection |
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