- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels, Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s), bar(s) Hand wash sink(s)
- Problems:
- Not provided, Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices., Provide adequate sanitary hand drying aids/devices.
- Comment:
- No paper towels at bar or kitchen. Provide., Paper towels provided at hand sink. VIOLATION CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- Not marked with a consume by date
- Corrections:
- Discard.
- Comment:
- Open carton of half and half not date marked. Item is spoiled. Dispose of. , Unmarked PHF disposed of. VIOLATION CORRECTED.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- kitchen chemical dishwashing machine
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Door on dishmachine is bent, causing machine to not close (or operate). Repair. Use 3 compartment sink until machine is repaired.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Non food contact surfaces of all dish racks have accumulation of salt & pepper, as well as other residue. 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.
|
06/09/2015 | Routine |
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 3 MISSING CEILING TILES OBSERVED IN THE KITCHEN.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
11/18/2014 | Routine |
| No violation noted during this evaluation. | 05/27/2014 | Routine |
| No violation noted during this evaluation. | 11/20/2013 | Routine |
| No violation noted during this evaluation. | 06/06/2013 | Routine |
- Critical: Backflow Prevention
- Comment:
- OBSERVED PROPER AIR GAP FOR ICE MACHINE. 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: Backflow Prevention, Air Gap
- Comment:
- OBSERVED PROPER AIR GAP FOR SPRAY HOSE AT DISH AREA.TIED UP OVER FLOOD LEVEL. CORRECTED
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Hand Drying Provision
- Comment:
- OBSERVED PAPER TOWELS AT BAR HAND SINK. CORRECTED
- 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
- Comment:
- OBSERVED SOAP AT BAR HAND SINK. CORRECTED
- 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: Manual and Mechanical Warewash
- Comment:
- 100PPM CHLORINE ON UTENSILS AT DISH MACHINE. 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
- Handwashing Signage
- Comment:
- OBSERVED HAND SIGNS AT ALL HAND SINKS. CORRECTED
- 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.
- Nonfood-Contact Surfaces
- Comment:
- OBSERVED SHIELD IN ICE MACHINE TO BE CLEAN. CORRECTED
- 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
- Comment:
- OBSERVED COLD WATER AT PREP SINK. CORRECTED
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/17/2012 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED IMPROPER AIR GAP FOR ICE MACHINE DRAIN LINES. OBSERVED DRAIN LINES GOING INTO DRAIN BOWL. TO PREVENT THE POSSIBILITY OF BACK FLOW, AIR GAP MUST BE 2X THE DIAMETER OF THE DRAIN PIPE OR AT LEAST 1 INCH. RAISE OR CUT DRAIN LINES OF ICE MACHINE SO THEY ARE ABOVE DRAIN BOWL. CORRECT IMMEDIATELY,
- 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: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of plumbing fixture
- Problems:
- Less than twice the diameter of supply line
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- OBSERVED SPRAY HOSE BY DISH MACHINE HANGING BELOW FLOOD LEVEL OF SINK. PROVIDE NEW SPRING OR REVERSE SPRING ON SPRAY HOSE SO THAT SPRAY HOSE ALWAYS HANGS AT LEAST 1 INCH ABOVE FLOOD LEVEL OF SINK TO PREVENT THE POSSIBILITY OF BACK FLOW. CORRECT IMMEDIATELY,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE PAPER TOWELS AT BAR HAND WASHING SINK. ALL HAND SINKS MUST HAVE PAPER TOWELS. CORRECT IMMEDIATELY,
- 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
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO SOAP AT BAR HAND WASHING SINK. PROVIDE SOAP TO THIS HAND SINK. CORRECT IMMEDIATELY,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED 0 PPM CHLORINE ON UTENSILS AT DISH MACHINE. FOR PROPER SANITATION 50 - 100 PPM CHLORINE MUST BE PRESENT ON UTENSILS. USE THE 3 COMPARTMENT SINK METHOD OF SANITIZING UTENSILS UNTIL CORRECTED. CORRECT IMMEDIATELY.,
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO HAND WASHING SIGNS AT BOTH RESTROOM HAND SINKS AND AT BAR HAND SINK. ALL HAND WASHING SINKS MUST HAVE A HAND WASHING SIGN. 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- OBSERVED DROP SHIELD IN ICE MACHINE WITH SOME RED RESIDUE ON IT. CLEAN DROP SHIELD IN ICE MACHINE AND CLEAN ENTIRE ICE MACHINE IF NEEDED. (ESTABLISHMENT DID NOT HAVE A SCREW DRIVER AT TIME OF INSPECTION TO CHECK ICE MACHINE). CORRECT IMMEDIATELY,
- 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 water line(s) cold
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED NO COLD WATER AT PREP HAND SINK. NO COLD WATER COMING OUT. PROVIDE COLD WATER TO THIS SINK. OBSERVED NO WATER AT RIGHT SIDE HAND SINK IN MEN'S RESTROOM. WATER NOT TURNING ON WHEN HANDS ARE UNDER SENSOR. PROVIDE HOT RUNNING WATER TO THIS HAND SINK. PLUMBING SYSTEM MUST BE MAINTAINED. CORRECT IMMEDIATELY,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/29/2012 | Routine |
- Critical: Food Contact with Equipment an
- Comment:
- I MKR 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.
|
06/13/2012 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- 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,
- 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.
|
05/31/2012 | Routine Inspection |
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Locations:
- By the cookline
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- THE SOUTHBEND COOKLINE OVENS INTERIORS AND PULL OUT TRAYS ARE UNCLEAN. ALL COOKING AND ASKING EQUIPMENT SHALL BE IN CLEAN CONDITION. PROPERLY CLEAN AND SANITIZE OVENS ON COOKLINE-SOUTHBEND OVENS BY 2/15/12.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- By the Dish machine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE DISH AREA/WASHING MACHINE AREA HAS NO HAND DRYING PROVISIONS. ALL HAND WASHING SINKS SHALL BE PROPERLY STOCKED AT ALL TIMES. INSTALL HAND DRYING PROVISIONS BY 2/15/12.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Repairing
- Items:
- Physical facilities
- Locations:
- at the men's restroom
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE MEN'S ROOM TOILET IS VERY UNCLEAN AND PLUGGED/NOT WORKING. ALL TOILETS SHALL BE IN PROPER WORKING ORDER AT ALL TIMES. REPAIR TOILET IMMEDIATELY. REINSPECTION ON NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- 2-door cooler(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- THE VICTORY THERMOMETER IS STILL NOT WORKING. ALL FOOD ESTABLISHMENT EQUIPMENT SHALL BE IN PROPER WORKING ORDER AT ALL TIMES. REPAIR THERMOMETER ON VICTORY COOLER BY 2/15/12. THIS IS A REPEAT, NON-CRITICAL VIOLATION.
- 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)
|
11/15/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about Parkside Garden's (Banquet Hall), 14700 Reaume Parkway, Southgate, MI 48195 »