Holiday Inn Southgate Heritage, 17201 Northline, Southgate, MI 48195 - inspection findings and violations

  1. All Cities
  2. MI small cities
  3. MI smaller cities
  4. Michigan
  5. Wayne County, MI Restaurants

Business Info

Restaurant name: HOLIDAY INN SOUTHGATE HERITAGE
Address: 17201 Northline, Southgate, MI 48195
Permit #: 030339
Non-smoking facility: No
Last inspection: 06/16/2015
Add photo of this business Description:

Restaurant representatives - add corrected or new information about Holiday Inn Southgate Heritage, 17201 Northline, Southgate, MI 48195 »


Inspection findings

Inspection date

Type
  • Critical: Controlling Pests
    Comment:
    No fruit flies or drain flies seen. VIOLATION CORRECTED.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
 06/16/2015Follow-up
  • Critical: Controlling Pests
    Items:
    Pest(s) gnats, Pest(s) gnats
    Locations:
    bar(s), kitchen dish washing area
    Problems:
    Present in facility, Present in facility
    Corrections:
    Remove pests from facility., Remove pests from facility.
    Comment:
    Fruit flies seen on half-wall above bar
    General violation description:
    6-501.111 - fruit flies and drain fly seen in banquet kitchen dishwashing area (near disposal). Remove insects. This is a Priority Foundation (Pf) violation
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    bar(s)
    Problems:
    Not provided
    Corrections:
    Provide adequate sanitary hand drying aids/devices.
    Comment:
    No paper towel at bar. Provide., Paper towel dispenser refilled. VIOLATION CORRECTED DURING INSPECTION.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap at handsink bar
    Locations:
    bar(s)
    Problems:
    Not provided
    Corrections:
    Provide adequate supply of soap at all hand sinks.
    Comment:
    No soap provided at bar handwash sink. Provide., Soap provided. VIOLATION CORRECTED during inspection.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Heating, Ventilating, Air Cond
    Items:
    HVAC system
    Problems:
    Allows for contamination Of food
    Corrections:
    Repair/replace to prevent contamination.
    Comment:
    Hood filter or large spacer missing in banquet ventilation hood. Grease container also missing. Provide/install.
    General violation description:
    6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s), Nonfood contact surface(s)
    Locations:
    kitchen dish washing area, bar(s)
    Problems:
    With accumulation of debris, With accumulation of debris
    Corrections:
    Keep clean., Keep clean.
    Comment:
    Food debris, bottle caps wedged between draught system and bar. Clean., Old telephone wires draped above dishmachine and laying on floor. Remove.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 06/02/2015Routine
  • Cooking and Baking Equipment
    Items:
    Microwave oven door seals and cavities
    Problems:
    Not cleaned At least every 24 hours
    Corrections:
    Clean as specified above.
    Comment:
    THE INTERIORS OF THE MICROWAVE OVEN IN THE PIZZA PREP AREA AND THE MICROWAVE OVEN ON THE COOK LINE SOILED WITH DRIED FOOD DEBRIS.
    General violation description:
    4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Handwashing Aids and Devices,
    Items:
    Soap and towel(s)
    Problems:
    Provided at Food prep sink
    Corrections:
    Remove soap/paper towels from food prep sink.
    Comment:
    SOAP, PAPER TOWEL, AND HAND WASHING SIGN PROVIDED AT THE 1-COMPARTMENT FOOD PREP SINK IN THE COOK LINE AREA. THE SINK IS USED FOR DUMPING SALAD BAR ITEMS AND IS EQUIPPED WITH A GARBAGE GRINDER.
    General violation description:
    6-301.13 - A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a HANDWASHING SINK as specified under ## 6-301.11 and 6-301.12 and # 5-501.16(C).
  • Heating, Ventilating, Air Cond
    Items:
    HVAC system
    Problems:
    Allows for contamination Of food
    Corrections:
    Repair/replace to prevent contamination.
    Comment:
    1. SEVERAL HOOD VENT FILTERS MISSING IN THE KITCHEN HOOD 2. 2 HOOD VENT FILTERS MISSING IN THE COOK LINE HOOD
    General violation description:
    6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
  • Intensity
    Items:
    Lighting intensity at work levels
    Comment:
    3 OF 6 LIGHTS IN THE KITCHEN HOOD ARE BURNT OUT OR BROKEN.
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    BASE OF THE LARGE STAND MIXER OBSERVED SOILED WITH FOOD DEBRIS.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Other Liquid Wastes and Rainwa
    Items:
    Liquid waste(s) condensate drainage
    Problems:
    Not drained from point of discharge
    Corrections:
    Drain from point of discharge to proper disposal system.
    Comment:
    LEAK FROM CONDENSER IN SERVER COOLER OBSERVED. PLATE USED AS CATCH BASIN OVERFLOWING.
    General violation description:
    5-403.12 - Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
 11/20/2014Routine
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IN THE COOK LINE PREP COOLER OBSERVED THE FOLLOWING FOODS HELD ABOVE 41*F: -GRILLED PEPPERS AND ONIONS AT 60*F -DICED TOMATOES AT 55*F -CUT LETTUCE AT 50*F -SHREDDED CHEESE AT 50*F -COLE SLAW AT 55*F AMBIENT AIR TEMPERATURE IN THE COOLER OBSERVED AT 52*F. COLD FOODS MUST BE HELD AT 41*F OR BELOW. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE NOTED ITEMS. COLD FOODS WILL BE HELD IN THE SMALL WALK-IN COOLER UNTIL THE PREP COOLER IS HOLDING PROPER TEMPERATURE. SEE VIOLATION 4-501.11
    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: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Improperly date marked
    Corrections:
    Discard.
    Comment:
    DATE MARKINGS ON FOODS IN THE WALK-IN COOLER ARE INCONSISTENT. SOME FOOD ITEMS ARE LABELED WITH THE PREP DATE WHILE OTHERS ARE LABELED WITH THE DISCARD DATES. TO ENSURE THAT READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS IN THE REFRIGERATOR ARE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION, CONSISTENT DATE MARKINGS MUST BE USED. CORRECTED AT TIME OF INSPECTION. CHEF ADJUSTED ALL DATES TO THE PREP DATE. FOOD ITEMS THAT WITH UNKNOWN PREP DATES WERE DISCARDED INTO THE TRASH. ALL STAFF WILL USE PREP DATES FOR DATE MARKING AND ALL FOOD ITEMS WILL BE DISCARDED WITHIN 7 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 floors
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    FOOD DEBRIS AND TRASH OBSERVED ACCUMULATED BENEATH THE COUNTER AND THE ICE MACHINE IN THE BANQUET SERVICE AREA. CLEAN NOW AND KEEP CLEAN.
    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.
  • Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    OBSERVED MOLD-LIKE GROWTH ON THE WHITE PLASTIC SHIELD ABOVE THE ICE IN THE ICE BIN AT THE ICE MACHINE. CLEAN NOW AND AT A FREQUENCY TO PREVENT THE ACCUMULATION OF SOIL.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    Do not meet requirements of rule
    Corrections:
    Repair/replace to meet requirements of rule.
    Comment:
    AMBIENT AIR TEMPERATURE IN THE COOK LINE PREP COOLER OBSERVED AT 52*F. PERSON IN CHARGE STATES THAT THE COOLER WAS SERVICED THIS MORNING AND WAS JUST TURNED BACK ON. FACILITY STAFF MUST MONITOR THE COOLER TO DETERMINE WHAT SETTING TO KEEP THE CONDENSER AT TO HOLD PROPER TEMPERATURE. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. AN AMBIENT AIR TEMPERATURE OF 38*F IS RECOMMENDED TO COMPENSATE FOR BUSY PERIODS WHEN THE COOLER IS FREQUENTLY OPENED. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS UNIT UNTIL IT IS CAPABLE OF HOLDING FOOD AT 41*F OR BELOW.
    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 Aids and Devices,
    Items:
    Soap and towel(s)
    Problems:
    Provided at Mop sink
    Corrections:
    Remove soap/paper towels from mop sink.
    Comment:
    SOAP, PAPER TOWELS, AND HAND WASHING SIGN OBSERVED AT THE MOP/UTILITY SINK NEAR THE KITCHEN DISH MACHINE. REMOVE THE HAND WASHING AIDS TO DISCOURAGE EMPLOYEES FROM WASHING HANDS AT THE MOP/UTILITY SINK.
    General violation description:
    6-301.13 - A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a HANDWASHING SINK as specified under ## 6-301.11 and 6-301.12 and # 5-501.16(C).
  • Intensity
    Items:
    Lighting intensity at work levels
    Comment:
    3 OF 6 LIGHTS IN THE BACK HOOD ARE BURNT OUT OR NOT FUNCTIONING. REPAIR/REPLACE THE LIGHTS.
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    1. THE INTERIOR FLOOR OF THE HOT BOX OBSERVED SOILED WITH ACCUMULATED DRIED FOOD DEBRIS 2. THE SHELF BELOW THE COUNTER IN THE BANQUET SERVICE AREA OBSERVED WITH STANDING WATER AND MOLD-LIKE GROWTH NON-FOOD CONTACT SURFACES MUST BE KEPT CLEAN. CLEAN THE NOTED AREAS NOW AND OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF SOIL.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 05/21/2014Routine
  • Critical: Manual and Mechanical Warewash
    Comment:
    THE GLASS WASHER IS NOT IN USE. BAR GLASSES ARE WASHED AT THE MAIN DISH MACHINE. PARTS HAVE BEEN ORDERED TO REPAIR THE MACHINE (GLASS WASHER).
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    NO FOOD ITEMS OBSERVED HELD BEYOND THE USE-BY DATE IN THE KITCHEN. DATES ARE MONITORED DAILY TO ENSURE THAT ITEMS ARE DISCARDED BY THE USE-BY DATE.
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
  • Critical: Sanitizing Solutions, Testing
    Comment:
    IODINE TEST STRIPS PROVIDED.
    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)
  • Critical: Warewashing Equipment, Cleanin
    Comment:
    DETERGENT PROVIDED FOR THE GLASS WASHER.
    General violation description:
    4-501.17 - When used for WAREWASHING, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified in # 4-301.12(C), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. (Pf)
 12/16/2013Routine
  • Critical: Manual and Mechanical Warewash
    Items:
    Iodine solution concentration
    Locations:
    Bar Glassmachine
    Problems:
    Below 12.5 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    0 PPM IODINE DETECTED IN THE SANITIZE RINSE AT THE BAR GLASS WASHER. THE IODINE JUG IS NEARLY FULL BUT THE SANITIZER DOES NOT APPEAR TO BE PUMPING AFTER HOLDING THE PUMP PRIME SWITCH FOR SEVERAL MINUTES. REPAIR/ADJUST THE GLASS WASHER TO DISPENSE IODINE AT 12.5-25 PPM. USE THE MAIN DISH MACHINE OR THE 3-COMPARTMENT SINK TO WASH-RINSE-SANITIZE BAR GLASSWARE UNTIL THE GLASS WASHER IS FUNCTIONING PROPERLY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    Ready to eat, potentially hazardous food(s)
    Problems:
    Beyond consume by date
    Corrections:
    Discard.
    Comment:
    OBSERVED SEVERAL DATE MARKED FOOD ITEMS HELD BEYOND 7 DAYS AFTER PREPARATION
    General violation description:
    3-501.18 - SUCH AS: -DELI HAM SLICED ON 11/13 -DELI TURKEY SLICED ON 11/16 -MARINARA SAUCE PREPARED ON 11/12 -TARTAR SAUCE PREPARED ON 11/15 DISCARD THE NOTED FOODS AND ENSURE THAT FOODS REQUIRING DATE MARKINGS ARE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION/THAWING/OPENING/PORTIONING. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit iodine
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE IODINE TEST STRIPS TO MONITOR THE SANITIZER CONCENTRATION AT THE BAR GLASS WASHER. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    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)
  • Critical: Warewashing Equipment, Cleanin
    Items:
    Cleaning agents for warewashing degreaser
    Problems:
    Not used according to manufacturer's label instructions
    Corrections:
    Use according to manufacturer label directions.
    Comment:
    NO DETERGENT AVAILABLE FOR THE BAR GLASS WASHER. PROVIDE DETERGENT. USE THE MAIN DISH MACHINE OR 3-COMPARTMENT SINK TO WASH GLASSWARE UNTIL DETERGENT IS PROVIDED FOR THE GLASS WASHER. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    4-501.17 - When used for WAREWASHING, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified in # 4-301.12(C), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. (Pf)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    GREASE AND FOOD DEBRIS OBSERVED ON THE FLOOR BENEATH THE COOKING EQUIPMENT IN THE FRONT LINE AREA. SOIL AND DETERGENT RESIDUE OBSERVED ON THE FLOORS BENEATH THE BANQUET DISH MACHINE AND THE BAR GLASS WASHER.
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components seals
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    SEVERAL TORN/DETACHED COOLER DOOR GASKETS OBSERVED.
    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.
 11/25/2013Routine
  • Eating, Drinking, or Using Tob
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    1. OBSERVED 2 UNCOVERED EMPLOYEE BEVERAGES IN THE KITCHEN 2. OBSERVED EMPLOYEE EATING WHILE IN THE KITCHEN
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided In walk in cooler
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    NO LIGHT SHIELDS OBSERVED IN THE BEER WALK-IN COOLER AND THE PRODUCE WALK-IN COOLER.
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD DEBRIS AND SOIL OBSERVED ON THE LOWER SHELVES OF FOOD PREP TABLES, IN THE MICROWAVE,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • System Maintained in Good Repa
    Items:
    Plumbing system drain line(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    DRAIN LINE FROM THE HAND WASH SINK IN THE BANQUET SERVER AREA OBSERVED LEAKING.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 05/22/2013Routine
  • Critical: Raw Animal Foods
    Comment:
    MENU VIOLATION CORRECTED PER FAX OF NEW MENU. CHEESEBURGERS NO LONGER OFFERED UNDER-COOKED ON CHILD'S MENU.
    General violation description:
    3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
 12/14/2012Follow-up
  • Critical: Raw Animal Foods
    Items:
    Cooking of raw animal food(s)
    Problems:
    Not cooked to 155 degrees F for 15 seconds or equivalent
    Corrections:
    Cook to proper temperature.
    Comment:
    CHEESEBURGERS ARE MARKED OFFERED UNDERCOOKED ON THE CHILDS MENU. REMOVE THE DISCLOSURE MARKING AT THE CHEESEBURGERS AND DISCONTINUE SERVING UNDERCOOKED CHEESEBURGERS IMMEDIATELY. FAX CORRECTED MENU WITHIN 30 DAYS. ,
    General violation description:
    3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
 11/21/2012Routine
  • Critical: Hot and cold holding
    Comment:
    SHRIMP IN REACH IN COOLER TESTED BELOW 41 F
    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)
 05/24/2012Follow-up
  • Critical: Food Contact Surfaces and Uten
    Comment:
    ALL BOARDS HAVE BEEN PROFESSIONALLY RESURFACED
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Handwashing Sinks, Number
    Comment:
    FULLY FUNCTIONAL SINK WITH HOT/COLD WATER
    General violation description:
    5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under  5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
  • Critical: Hot and cold holding
    Comment:
    COOLER CURRENTLY NOT IN USE, PART HAS BEEN ORDERED ***PLEASE CORRECT BY MAY 31, 2012 OR OFFICE CONSULTATION WILL BE SCHEDULED***,
    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: Preventing Contamination from
    Comment:
    DID NOT OBSERVE ANY INSTANCES OF BARE HAND CONTACT WITH READY TO EAT FOODS
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
05/21/2012Follow-up
  • Critical: Food Contact Surfaces and Uten
    Items:
    Food-contact surface(s)
    Locations:
    Cutting board(s) ACRYLIC CUTTING BOARD(S)
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    FRONT LINE CUTTING BOARD AND PIZZA BOARD AS WELL AS SEVERAL SMALLER BOARDS HAVE BECOME DEEPLY SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE,
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Handwashing Sinks, Number
    Items:
    Handwashing lavatories
    Locations:
    kitchen HANDSINK(S)
    Problems:
    Inadequate
    Corrections:
    Provide additional equipment to meet requirement above.
    Comment:
    PLEASE REPAIR HANDSINK SOUTH OF WALK IN COOLER TO ALLOW FREQUENT HANDWASHING IN THE KITCHEN SINCE THE CLOSESST IS AROUND THE CORNER NEAR OFFICE,
    General violation description:
    5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under  5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IN THE PANTRY REACH IN COOLER, SHRIMP TESTED 44 F PLEASE HAVE SERVICED IF NECESSARY TO MAINTAIN AT 41 F OR LOWER, ,
    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: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    Employee(s) BARE HAND CONTACT
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    CHEESE SPRINKLED ON TOP OF SALAD BY EMPLOYEE DURING INSPECTION PLEASE ALWAYS USE GLOVE(S) OR UTENSIL WHEN HANDLING READY TO EAT FOODS,
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
05/11/2012Routine Inspection
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    HAM, TURKEY CREAM AND ALL OTHER FOODS REQUIRING DATE MARKING IS NOW IN PLACE ON ALL FOOD ITEMS. 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
  • Critical: Time as a Public Health Contro
    Comment:
    TIME AS A PUBLIC HEALTH CONTROL IS NOW IN PLACE WITH STAFF. ALL ITEMS SHALL BE PROPERLY DATE MARKED WITH TIME REQUIREMENTS. ITEM 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.
  • Critical: Warewashing Chem.San., Temp/pH
    Comment:
    THE BAR AREA DISH MACHINE SANITIZER IS NOW PROPERLY SANITIZING. IODINE SANITIZER IN COMPLIANCE AT CORRECT LEVELS. ITEM CORRECTED.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
 12/01/2011Follow-up
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    HAM, HEAVY CREAM AND TURKEY NOT DATE MARKED IN COOLERS. ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD OVER TWENTY-FOUR HOURS HOURS SHALL BE DATE MARKED. PROPERLY DATE MARK FOODS DAILY, BY 12/3/11. ,
    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
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Locations:
    3-compartment sink(s)
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    TURKEYS FOUND USING COLD HOLDING AT 40 F WITHOUT TIME MARKED AS A PUBLIC HEALTH CONTROL. ALL TCS/PHF FOODS COLD HELD WITH TIME THE PROPER MARKS/INDICATIONS SHALL BE IN PLACE. PROPERLY MARK TIME TO USE OR DISCARD PRODUCTS BY 12/3/11, IMMEDIATELY.,
    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.
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Quaternary ammonia solution
    Locations:
    dish machine(s)
    Problems:
    Not immersed in A concentration specified on manufacturers label
    Corrections:
    provide
    Comment:
    THE BAR AREA DISH MACHINE IS NOT SANITIZING - NO SANITIZER LEVELS NOTED ON TESTED TEST STRIPS. ALL DISH MACHINES SHALL HAVE PROPER SANITIZING STEPS/ACTIONS. REPAIR DISH MACHINE SANITIZING CYCLE AT BAR AREA. USE KITCHEN AREA THREE COMPARTMENT SINK OR DISH MACHINES UNTIL REPAIRED. CORRECT BY 12/3/11.,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    dumpster(s)
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    THE DUMPSTER AREA, KITCHEN WALLS AND CEILINGS, CLEVELAND BLODGETT COOKLINE OVENS ARE UNCLEAN. ALL FACILITIES AREAS SHALL BE IN CLEAN CONDITION. PROPERLY CLEAN ALL AREAS DAILY, BY 2/23/12.
    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.
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    walk in freezer(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    FOODS/POTATOES STORED ON KITCHEN FLOOR AND WALK IN COOLERS/FREEZERS. ALL FOODS SHALL BE PROPERLY STORED SIX INCHES ABOVE FLOOR. PROPERLY STORE FOODS ON SHELVING.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    Cookline
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    THE COOKLINE REACH IN PIEDMONT COOLER AREA AREA BULB AND SHIELD IS UNSHIELDED. ALL LIGHTS SHALL BE PROPERLY SHIELDED. INSTALL SHIELD BY 2/23/12.
    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
 11/28/2011Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    Greasy
    Corrections:
    Keep clean.
    Comment:
    OBSERVED DRIED FOOD DEBRIS ON THE CAN OPENER BLADE IN THE BANQUET KITCHEN AND DRIED FOOD DEBRIS/MOLD-LIKE GROWTH AROUND THE DISPENSING NOZZLES OF THE JUICE DISPENSER. FOOD-CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE NOTED AREAS NOW AND KEEP CLEAN. CORRECTED DURING INSPECTION BY WASHING, RINSING, AND SANITIZING THE CAN OPENER BLADE AND THE AREAS AROUND THE JUICE DISPENSING NOZZLES.
    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: Eating, Drinking or Tobacco
    Items:
    Employee(s)
    Problems:
    Drinking From uncovered beverage container
    Corrections:
    Beverage container must be covered.
    Comment:
    OBSERVED EMPLOYEE BEVERAGES STORED IN UNCOVERED BEVERAGE CONTAINERS IN THE BANQUET AND FRONT KITCHENS. EMPLOYEE BEVERAGES MUST BE STORED IN COVERED CONTAINERS. PROVIDE CUPS WITH LIDS AND STRAWS FOR EMPLOYEE BEVERAGES AND ENSURE THAT EMPLOYEES ARE USING THEM. CORRECTED DURING INSPECTION BY DISCARDING THE UNCOVERED BEVERAGES. EMPLOYEES HAVE CUPS WITH LIDS AND STRAWS AVAILABLE FOR USE.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE FLOORS BENEATH THE COOK LINE EQUIPMENT IN THE FRONT KITCHEN WHERE FOOD DEBRIS AND GREASE IS ACCUMULATED.
    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.
  • Controlling Pests
    Items:
    Pest(s) gnats
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    OBSERVED SEVERAL DRAIN FLIES AROUND THE GREASE TRAP COVER IN THE WARE WASHING AREA OF THE FRONT KITCHEN. THE PRESENCE OF PESTS MUST BE CONTROLLED. ERADICATE DRAIN FLIES FROM FACILITY. CONTINUE WORKING WITH JACKSON PEST CONTROL SERVICE AS DISCUSSED.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
 05/03/2011Routine Inspection
  • Critical: Food Contact with Equipment an
    Comment:
    i m clean
    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.
11/19/2010Follow-up
  • Critical: Food Contact with Equipment an
    Items:
    Equipment
    Locations:
    Ice machine(s) interior
    Problems:
    Not properly cleaned and sanitized
    Corrections:
    Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
    Comment:
    MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL RCP APPROVED,
    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.
  • Covering receptacles
    Items:
    Waste container(s)/container(s)
    Locations:
    Facility RECEPTACLES
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    STRONGLY CONSIDER COVERING ALL RECEPTACLES AND/OR MORE ROUTINELY HAULING ALL REFUSE OUTSIDE TO DUMPSTER TO REDUCE HARBORAGE CONDITIONS FOR PEST(S)
    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
 11/09/2010Routine Inspection
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) and utensil(s)
    Locations:
    beverage dispenser FOOD CONTACT SURFACE(S)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    OBSERVED BUILDUP OF JUICE AND BEVERAGE RESIDUE ON HOUSING UNIT OF BEVERAGE DISPENSER IN IMMEDIATE PROXIMITY TO NOZZLES PLEASE CLEAN/SANITIZE AT LEAST EVERY (24) HOURS
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s) RAW OVER/NEXT TO READY TO EAT (RTE)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    PIC HAD PERSONNEL RELOCATE THEM IN THE CORRECT FASHION, IN WIC NEAREST KITCHEN ENTRY DOOR FROM BAR, OBSERVED BACON,STEAK. AND SHELL EGGS STORED OVER COOKED FOODS PLEASE ALWAYS STORE UNCOOKED FOODS OF ANIMAL ORIGIN BELOW AND/OR NEVER IMMEDIATELY NEXT TO COOKED FOODS
    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
 04/20/2010Routine Inspection

Do you have any questions you'd like to ask about HOLIDAY INN SOUTHGATE HERITAGE? Post them here so others can see them and respond.

×
HOLIDAY INN SOUTHGATE HERITAGE respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend HOLIDAY INN SOUTHGATE HERITAGE to others? (optional)
  
Add photo of HOLIDAY INN SOUTHGATE HERITAGE (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
Village Cone ShopGrand Rapids, MI
****
LITTLE CAESARSDearborn, MI
*
Grattan AcademyBelding, MI
**
MingtenGrand Rapids, MI
*•
DRINKS SALOONTaylor, MI
Calorie Counter, TheGrand Rapids, MI
***
Mcdonalds #7556Wyoming, MI
*****
Mcdonalds #1312Kentwood, MI
**
SHISH VILLAGECanton, MI
*****
BLUE MARGARITAWoodhaven, MI
**

Restaurants in neighborhood

Name
DOWNRIVER FAMILY YMCA
TIM HORTONS
ARBYS #5874
HAMPTON INN DETROIT/SOUTHGATE
WENDY'S
ANITA'S PIZZERIA
MALLIES SPORTS GRILL & BAR
ZORBAZ CONEY ISLAND

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. MI small cities
  3. MI smaller cities
  4. Michigan
  5. Wayne County, MI Restaurants