- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY OPERATOR SENDING A PICTURE OF THE QUAT TEST STRIP VIA EMAIL.
- 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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10/28/2014 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at restroom handsink Employee
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- CORRECTED. SOAP PROVIDED.
- 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)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- 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)
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- ELECTRONIC MONITOR THAT IS PROVIDED WAS NOT SET FOR PIZZAS THAT WERE WAITING TO BE ORDERED. , CORRECTED BY CUTTING ON TIMERS.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- employee restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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.
- Prohibitions
- Items:
- Laundered linen(s)
- Problems:
- Stored In toilet room
- Corrections:
- Remove and store in protected area.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
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10/16/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HAM INSIDE REACH-IN COOLER WAS 52F. EXCEPT DURING PREPARATION,COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) FOR COLD HOLDING NEED TO BE MAINTAINED AT 41F OR LESS. KEEP PHF FOR COLD HOLDING AT 41F OR LESS. MANAGER DISCARDED HAM AND WILL MONITOR TEMPERATURES. VIOLATION CORRECTED.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen 3-compartment sink
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- WALK-IN COOLER HAD MOLD BUILD UP ON FANS AND WALL. CLEAN FREQUENTLY TO AVOID MOLD ACCUMULATION. CLEAN WALK-IN WHEN NECESSARY AND AS OFTEN AS POSSIBLE. WILL VERIFY AT NEXT 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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10/31/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen 3-compartment sink
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the floor area(s) directly below and adjacent to the three compartment sink. Simply sweep and mop this area more frequently as visual accumulations begin to appear. Also clean area surrounding the nearby flood rim.
- 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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11/12/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Front Service Counter cooling fan
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep much cleaner the personal cooling fan located at the front service counter. As dusts / greases accumulate on the fan cover, they must be removed. Simply take unit outdoors, place on dry surface, turn on & brush housing. Keep clean with frequent brushings.
- 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 Ceiling
- Locations:
- kitchen Air Diffusers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Evaluate and clean as required all overhead ceiling air diffusers that contain visable dusts / greases. Do this project off hours when the absolute least amount of food products are exposed. Collect all dusts PRIOR to their falling to the ground with a simple tray collection system.
- 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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11/23/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE MOPSINK CLOSET. CLEAN THE FLOOR UNDER THE PREP TABLES.
- 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.
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- DO NOT LEAVE THE MOP SETTING ON THE FLOOR AFTER USE. INVERT IT, OR HANG IT, OR DRAPE IT OVER THE EDGE OF THE SINK TO AIR DRY.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE CONTINENTAL 3 DOOR MALE TABLE HAS ICE ACCUMULATING ON THE UNIT BACK OF THE FANS (BOTTOM COOLER). REMOVE THE ICE, ADJUST CONTROLS SO BUILD-UP DOES NOT OCCUR AND FOOD IS HELD AT 41 DEGREES OR LESS (TOP UNIT IS HOLDING FOOD AT 31 - 35 DEGREES TODAY). COOLER SHOULD REGISTER 38 - 39 DEGREES.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- CLEAN THE GREASE TRAP. REMOVE ACCUMULATION FROM LID OF TRAP.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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12/01/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF INSPECTION, AN AIR GAP OF AT LEAST 1 INCH WAS PRESENT BETWEEN THE END OF THE DRAIN LINE FROM THE WALK IN COOLER REAR COMPRESSOR AND THE RIM OF THE FLOOR DRAIN BELOW. THE AIR GAP WAS CREATED BY SECURING THE DRAIN LINE TO A PIPE NEARBY WITH ZIP TIES. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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.
- Critical: Hot and cold holding
- Comment:
- AT ABOUT 1:45 P.M., IN THE TOP PORTION OF THE PIZZA PREP COOLER, CONTAINERS OF DICED HAM, ITALIAN SAUSAGE, HAMBURGER, AND PEPPERONIS WERE FOUND AT 40, 25, 34, AND 40 DEGREES F. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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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07/16/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE END OF THE DRAIN LINE FROM THE WALK IN COOLER REAR COMPRESSOR WAS FOUND BELOW THE RIM OF THE FLOOR DRAIN. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN LINE AND THE RIM OF THE FLOOR DRAIN BELOW. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED PENDING FURTHER ADMINISTRATIVE ACTION PURSUED FOR VIOLATION 3-501.16. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAP WILL RESULT IN A PERMANENT FIX. ,
- 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.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 3:05 P.M., IN THE TOP PORTION OF THE PIZZA PREP COOLER, CONTAINERS OF DICED HAM AND COOKED SAUSAGE WERE FOUND AT 48 AND 50 DEGREES F. A REFERENCE CHECK OF PEPPER RINGS NEAR BY GAVE A READING OF 50 DEGREES F. THE OPERATOR STATES THE SAUSAGE AND HAM WERE TRANSFERRED HERE DIRECTLY FROM THE WALK IN COOLER AT ABOUT 1:30 P.M. TEMPERATURES IN THE WALK IN COOLER WERE FOUND ACCEPTABLE: I.E.: CONTAINERS OF PEPPERONIS: 37, 42, AND 37 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE KEPT AT 41 DEGREES F OR LESS. THIS IS A REPEAT CRITICAL VIOLATION. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS THEY MUST BE DISCARDED. ,
- 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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06/04/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- AT ABOUT 4:15 P.M., PEPPERONIS, COOKED BURGER AND COOKED SAUSAGE, IN THE TOP PORTION OF THE PREP COOLER WERE FOUND AT 36, 37, AND 39 DEGREES F. WHEN EXAMINED, THERE WERE NO FOODS STORED IN THE BOTTOM PORTION OF THE COOLER. THE OPERATOR STATES THAT THOSE FOODS ORIGINALLY STORED IN THE BOTTOM PORTION ARE NOW KEPT IN EITHER THE FREEZER (THE DRUMSTICKS) OR THE WALK IN COOLER. PEPPERONIS IN THE WALK IN COOLER WERE OBSERVED AT 42 DEGREES F. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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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02/03/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 11:00 A.M., PEPPERONIS AND COOKED DRUM STICKS IN THE BOTTOM LEFT PORTION OF THE PREP COOLER WERE FOUND AT 44 AND 46 DEGREES F. A REFERENCE CHECK OF PEPPER RINGS GAVE A READING OF ABOUT 45 - 46 DEGREES F, AND THE AIR TEMPERATURE READING WAS 43.6 DEGREES F. ENSURE THAT FOODS HELD IN THIS COOLER ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A REPEAT CRITICAL VIOLATION. A RISK CONTROL PLAN WAS GIVEN ON 1-5-2009. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE. COMMENTS: THE OPERATOR STATED THAT THE BOTH FOODS HAD BEEN TRANSFERRED FROM THE WALK IN COOLER AT ABOUT 10:00 A.M. TEMPERATURES IN THE WALK IN COOLER WERE OBSERVED ACCEPTABLE: PEPPERONIS: 40, 40.9 DEGREES 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)
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12/21/2009 | Routine Inspection |
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