- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Used common towel Laying on table/counter
- Corrections:
- Discontinue use.
- Comment:
- Observed bartender drying hands with a rag laying at bar after washing hands. Employees must use paper towels to dry hands. Discontinue using a rag to dry hands. Correct immediately. Corrected at time of inspection by education and by proper hand washing. Corrected
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures fan(s) circulating
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed dusty floor fan in side prep room. Clean fan. Physical facilities must be clean. Correct immediately
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no hand washing signs in restroom's. Provide hand washing signs at hand sinks in restroom's. Correct immediately
- 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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04/13/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- The ice machine has been replaced with a new ice machine. It is clean today. Violation corrected.
- 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
- Floors, Walls, and Ceilings
- 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.
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11/07/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The interior of the ice machine has severe mold/mildew/soil build-up. Increase cleaning frequency, clean immediately. Revisit within 10 days. Food contact surfaces must be cleaned at a frequency to avoid accumulation of soils. ,
- 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
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- The ceiling in the kitchen has missing and water damaged tiles. Replace /repair within 6 months. Ceilings must be smooth, durable and easily cleanable.,
- 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.
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10/06/2014 | Routine |
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Locations:
- Rear door(s)
- Problems:
- Not self-closing
- Corrections:
- Provide self-closure.
- Comment:
- THE REAR ENTRY DOOR IS OPEN. ALL DOORS SHALL BE CLOSED OR HAVE A SCREEN DOOR TO PREVENT PEST ENTRY.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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04/10/2014 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- ICE MACHINE HAS BEEN THOROUGHLY CLEANED. VIOLATION CORRECTED.
- 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
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11/01/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE INTERIOR OF THE ICE MACHINE IS MOLDY/SOILED TODAY. INCREASE CLEANING FREQUENCY TO AVOID ACCUMULATIONS OF SOILS. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. RECHECK IN 10 DAYS.,
- 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
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- WOMENS RESTROOM GARBAGE CAN DOES NOT HAVE A LID TODAY. PROVIDE A LIDDED TRASH RECEPTACLE BY NEXT INSPECTION, WITHIN 6 MONTHS.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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10/11/2013 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- THE CONSUMER ADVISORY STICKERS ARE ADDED TO THE MENU. VIOLATION CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
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05/10/2013 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED BY ADDING A STICKER TO MENU STATING "ASK YOUR SERVER ABOUT ...".
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY PHONE CALL FROM OWNER STATING HE BOUGHT TEST STRIPS AND THEY ARE IN FACILITY.
- 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)
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10/22/2012 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY SERVES BURGERS COOKED TO ORDER, BUT MENU DOES NOT HAVE CONSUMER ADVISORY. PROVIDE CONSUMER ADVISORY ON MENUS AS DISCUSSED. CORRECT WITHIN 2 WEEKS AND FAX OR EMAIL COPY TO WCHD.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- PERSON IN CHARGE WAS NOT CLEAR ON PROPER HOLDING AND REHEATING TEMPERATURES. ENSURE PERSON IN CHARGE IS KNOWLEDGABLE OF THE FOOD CODE., CORRECTED DURING INSPECTION BY EDUCATING EMPLOYEES AND GIVING HANDOUTS.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BAR HANDSINK DID NOT HAVE PAPER TOWEL SUPPLIED. SUPPLY PAPER TOWEL AT HANDSINK., CORRECTED BY SUPPLYING NAPKINS DURING INSPECTION. OWNER IS INSTALLING A HOLDER AND PAPER TOWELS WILL BE SUPPLIED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Ice Used as Exterior Coolant,
- Items:
- Ice
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- OBSERVED A BOTTLE OF LIQUOR STORED IN ICE BIN. DO NOT STORE ITEMS IN ICE BIN IN WHICH THE ICE IS USED FOR CONSUMPTION., CORRECTED BY REMOVING BOTTLE FROM ICE BIN.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 3-COMPARTMENT SINK AT BAR HAD SANITIZER SINK AT 0PPM CHLORINE. PROVIDE 50 TO 100PPM CHLORINE TO PROPERLY SANITIZE FOOD CONTACT SURFACES. , CORRECTED DURING INSPECTION BY PROVIDING 50 TO 100PPM CHLORINE IN SANITIZE SINK.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- 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)
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- BACK ROOM MISSING SOME CEILING TILES - REPLACE. DOWNSTAIRS STORAGE AREA - REPAIR CEILING TO BE SMOOTH AND EASILY CLEANABLE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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10/01/2012 | Routine |
Restaurant representatives - add corrected or new information about Kelly's Irish Pub, 3701 S. Telegraph Rd., Dearborn, MI 48124 »