Macys, 18900 Michgan, Dearborn, MI 48126 - inspection findings and violations

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Business Info

Restaurant name: MACYS
Address: 18900 Michgan, Dearborn, MI 48126
Permit #: 053599
Non-smoking facility: No
Last inspection: 04/06/2015
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Inspection findings

Inspection date

Type
  • Food Storage Containers, Ident
    Items:
    Food item(s)
    Problems:
    Not identified
    Corrections:
    Label containers with common name.
    Comment:
    Working containers holding food or food ingredients shall be identified with the common name of the food. Observed 3 containers near the dishwasher that were not labeled. Label all containers that contain food or food ingredients with the common food name.
    General violation description:
    3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Physical facilities shall be maintained in good repair. Observed multiple tiles in the kitchen area cracked, missing, and/or damaged floor tiles. Repair or replace damaged floor tiles.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Cloths in-use for wiping counters and other equipment shall be held between a chemical sanitizer solution. Observed wiping cloths being stored on the counter near the chocolate/candy service case. Wiping cloths must be stored in a chemical sanitizer solution between uses.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 04/06/2015Routine
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    The cutting boards have been replaced. 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
11/26/2014Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    The cutting boards used in facility are scored and stained. Replace or refinish within 10 days. Revisit within 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
10/28/2014Routine
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Problems:
    From 135 degrees f to 70 degrees F for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    CHICKEN OBSERVED AT 49F IN WALK IN COOLER AFTER COOLING FOR 1.5 OURS. ALL FOODS SHALL BE COOLED PROPERLY. COOL FOOD QUICKLY OR DISCARD FOOD IMMEDIATELY., CORRECTED-CHICKEN COOLED AND THEN PROPERLY PLACED IN WALK IN COOLER DURING INSPECTION TO 41F.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    COOKED PASTA AND COOKED POTATO DISHES OBSERVED IN FRONT COUNTER COOLER AT 49F. ALL FOODS SHALL BE HELD AT 41F OR LOWER. COOL FOODS TO 41F OR LOWER IMMEDIATELY., CORRECTED-FOODS PLACED IN REAR COOLER TO BRING BELOW 41F DURING INSPECTION.
    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:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    CUT LEAFY GREENS OBSERVED WITHOUT DATE MARKING IN OPEN PACKAGING. ALL REQUIRED FOODS SHALL BE DATE MARKED. DATE MARK FOODS AND TRAIN STAFF IMMEDIATELY., CORRECTED-ITEMS MARKED TODAY.
    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
    Locations:
    walk in freezer(s) floor
    Problems:
    Used on food-contact surface(s)
    Corrections:
    Clean in sanitary manner when no food items are exposed.
    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
    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.
  • Repairing
    Items:
    Physical facilities
    Locations:
    walk in freezer(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    WALK IN FREEZER HAS WATER LEAKING DOWN AND FORMING ICE. ALL EQUIPMENT SHALL BE IN GOOD CONDITION. REPAIR LEAK IMMEDIATELY.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 04/14/2014Routine
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    , EQUIPMENT MUST BE IN GOOD REPAIR. WALK IN FREEZER IS DRIPPING WATER AND ICE IS BUILT-UP ON FLOOR AND CEILING. REPAIR BY NEXT INSPECTION, RECHECK IN 6 MONTHS. CLEAN ICE-BUILD-UP REGULARLY TO AVOID ACCUMULATION.
    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.
 10/07/2013Routine
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    FLOORING SOILED: 1) ICE ACCUMULATED ON WALK-IN FREEZER FLOOR 2) FLOOR SOILED BEHIND DISHMACHINE IN KITCHEN 3) WALK-IN COOLER FLOOR SOILED
    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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) TOP EXTERIOR SURFACES OF YOGURT MACHINES 2) SHELF ABOVE KITCHEN 3-COMPARTMENT SINK 3) 3-COMPARTMENT SINK IN CANDY/ BAKE AREA
    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
    Locations:
    hot water faucet handle kitchen handsink
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 10/29/2012Routine
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    3-door reach-in cooler
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    INTERIOR FLOOR OF 3-DOOR REACH-IN COOLER AT COOKIE/CANDY STATION SOILED.
    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 floors
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    FLOORING NOT CLEAN: 1) FLOOR SOILED IN COOKIE/CANDY AREA ALONG WALLS BENEATH EQUIPMENT 2) ICE ACCUMULATED ON WALK-IN FREEZER FLOOR
    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.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    cold water faucet handle Hand wash sink(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    COLD WATER FAUCET HANDLE LOOSE AT YOGURT STATION HANDSINK.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 05/07/2012Routine Inspection
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) TOP SURFACES YOGURT MACHINES DUSTY/DIRTY 2) DRAIN BOWL BENEATH THE KITCHEN 3-COMPARTMENT SINK 3) DELI DRAIN BOWL BENEATH THE FRONT SERVING LINE HANDSINK 4) CANDY/COOKIE AREA HANDSINK
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Locations:
    kitchen Ventilation hood filters
    Problems:
    Not clean
    Corrections:
    Keep clean
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
 12/02/2011Routine Inspection
  • Critical: Ready-to-Eat Food, Disposition
    Items:
    Ready to eat, potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Beyond consume by date
    Corrections:
    Discard.
    Comment:
    EXPIRED FETA CHEESE DATE MARKED FOR 6/2 INSIDE THE WALK-IN COOLER., POTENTIALLY HAZARDOUS READY TO EAT DATE MARKED FOODS EXCEEDING THE CONSUME BY DATE HAVE BEEN DISCARDED.
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    front drain
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    DELI HANDSINK DRAIN BOWL CLOGGED/SLOW - 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.
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Locations:
    kitchen Ventilation hood filters
    Problems:
    Not clean
    Corrections:
    Keep clean
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    Front Counter
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDWASHING SIGN AT YOGURT SIDE FRONT COUNTER HANDSINK.
    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.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    3-compartment sink(s) faucet(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 06/15/2011Routine Inspection
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Serving Line top of ice cream machines
    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.
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Locations:
    kitchen Ventilation hood filters
    Problems:
    Not clean
    Corrections:
    Keep clean
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
 12/13/2010Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    POTENTIALLY HAZARDOUS FOODS UNDER REFRIGERATION WERE HELD AT 41F OR BELOW. 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)
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    POTENTIALLY HAZARDOUS, READY TO EAT FOODS WERE LABELED WITH A PROPER DATE MARK. VIOLATION 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
  • Clean Freq, Nonfood-Contact Su
    Comment:
    ****COMPLIANT 4-602.13 Cited surfaces are thoroughly cleaned and free of encrusted 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.
  • Cleaning, Frequency/Restrictio
    Comment:
    FLOORING CLEANED.
    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.
  • Storing Equip./Uten./Lin./Sing
    Comment:
    COMPLIANT 4-903.11 CITED ITEMS STORED 6" OR MORE OFF THE FLOOR.;(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; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
    General violation description:
    4-903.11 -
  • Temperature Measuring Devices
    Comment:
    COMPLIANT 4-204.112 HANGING THERMOMETERS PROVIDED TO ALL COOLERS.
    General violation description:
    4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
 06/29/2010Follow-up
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    ALL POTENTIALLY HAZARDOUS FOODS ( HOMEMADE DRESSINGS, PASTA SALADS, CHICKEN SALAD, ETC.) STORED INSIDE THE WALK-IN COOLER HAVE AN INTERNAL FOOD TEMPERATURES OF 48-52F. INTERNAL FOOD TEMPERATURES MUST BE MEASURED ROUTINELY WITH A CALIBRATED METAL STEMMED PRODUCT THERMOMETER - USE OF THE THERMOMETER OUTSIDE THE UNIT IS INADEQUATE.,
    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 Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Improperly date marked Longer than 7 days stored at 41 degrees f After preparation
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    1) HOMEMADE DRESSINGS DATE MARKED FOR 8 DAYS (6/8-6/15 AND 6/9-6/16) INSIDE THE WALK-IN COOLER. 2) EXPIRED HOMEMADE DRESSING DATED 5/28-6/2 AND CHICK PEAS DATED 5/30 INSIDE THE WALK-IN COOLER. TODAY'S DATE IS 6/9/10. DATE MARKING MUST NOT EXCEED A TOTAL OF 7 DAYS - THE DATE YOU PREPARED OR OPENED THE FOOD PLUS 6 DAYS. ALL POTENTIALLY HAZARDOUS FOODS MUST BE DISCARDED ON THE 7TH DAY.,
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Serving Line top of ice cream machines
    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:
    walk in freezer
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    ICE ACCUMULATED ON THE WALK-IN FREEZER FLOOR.,
    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.
  • Storing Equip./Uten./Lin./Sing
    Items:
    Clean equipment/utensil(s)
    Locations:
    Serving Line
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    CONTAINER OF CLEAN SERVING SPOONS AND FORKS STORED DIRECTLY ON FLOOR AT SERVING LINE DISPLAY COOLERS.,
    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
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Locations:
    2-door reach-in cooler Kitchen Area
    Problems:
    Broken
    Corrections:
    Repair/replace.
    General violation description:
    4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
 06/09/2010Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
    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: Ready-to-Eat Food, Date Markin
    Comment:
    POTENTIALLY HAZARDOUS, READY TO EAT FOODS WERE LABELED WITH A PROPER DATE MARK. VIOLATION 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
 12/21/2009Follow-up

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