| No violation noted during this evaluation. | 04/10/2015 | Follow-up |
| No violation noted during this evaluation. | 04/03/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed mold on inside panel of the ice machine. Food equipment must be kept clean. The ice machine panel was cleaned to sight and touch in my presence. 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
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the front counter handsink. Paper towels must be provided at each handsink. Provide paper towels.
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the front counter handsink. Soap must be provided at all handsinks. Soap was provided in my presence. Violation 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed shredded cheese, feta cheese, cut tomatoes, and cole slaw at temperatures ranging from 49-50 degrees F in the food prep cooler at cookline. Potentially hazardous foods must held below 41 degrees F. Repair or replace the cooler. Discard these foods after 4 hours in the temperature danger zone of 41-135 degrees F. Fill out a risk control plan for inspector.
- 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)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed cooks not wearing hats or hairnets while preparing and serving food. Hair must be restrained. Provide hats for food handlers in kitchen.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed missing caulk between the wall and the mop sink. Gaps must be sealed. Install new caulk to seal mop sink to wall.
- 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:
- Observed 2 missing drain plugs for the 3 compartment sink. Plumbing must be maintained. Provide 2 more drain plugs.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/16/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed food on top and lower level of prep cooler at or below 41 degrees. 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: Potentially Hazardous Food (Ti
- Comment:
- Observed no hot dogs held in temperature danger zones. 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: When to Wash
- Comment:
- Observed proper hand washing at correct times. Corrected
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
08/14/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cole slaw at 46 degrees, ham at 46 degrees, and cut tomatoes at 50 degrees on cook line prep cooler. Discard. Potentially hazardous food must be held at or below 41 degrees at all times. Correct immediately
- 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed hot dogs at 111 degrees in warmer. Discard. Potentially hazardous food must be held at or above 135 degrees at all times. Correct immediately.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed leaky mop sink and vacuum breaker. Observed cold water handle loose on hand sink in waitress area. Plumbing system must be maintained. Correct immediately
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After using restroom
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed dishwasher touching face and then touching dishes without washing hands. Employee also observed wiping hands in a rag. Hand must be washed when soiled in a hand sink for at least 20 seconds with soap and paper towels. Please train employees on when to wash hands.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- a. Observed rusty can opener. Replace. b. Observed leaky walk in freezer condenser. Leaking in place. Equipment must be maintained in good working order. Correct by next routine inspection.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed no light shields on lights in back storage room area. Lights must have light shields to protect against physical contamination. Correct by next routine inspection.
- 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
|
07/23/2014 | Routine |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- OBSERVED COOKED HOT DOGS SITTING ON EMPTY EGG CRATE. DO NOT STORE FOOD DIRECTLY ON SINGLE-USE ITEMS OR CARDBOARD THAT CAN NOT BE WASHED, RINSED, SANITIZED. REPEAT FROM LAST INSPECTION - SUBMIT RISK CONTROL PLAN. , CORRECTED BY REMOVING EGG CRATE AND PUTTING HOT DOGS ON A PLATE.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Comment:
- FACILITY COOKS GYRO CONES ON UPRIGHT BROILER. IT WAS STATED THAT THE CONE COOKS FOR AN HOUR OR TWO SHAVED PER ORDER FOR LUNCH. THEN PUT BACK IN WALK-IN COOLER TO COOL AND THE NEXT DAY IS PUT BACK ON BROILER. GYRO CONE MUST BE FULLY COOKED AND CONTINUOSLY SHAVED WITHIN A TOTAL OF 4 HOURS. ONLY THE SLICES CAN BE COOLED - THERE SHOULDN'T BE ANY PARTIAL CONE LEFT. THE PARTIAL CONE CAN NOT BE COOLED. GIVEN HANDOUT ON PROPER PROCEDURES. REPEAT FROM LAST INSPECTION - SUBMIT RISK CONTROL PLAN., CORRECTED BY EDUCATION AND HANDOUT FROM INSPECTOR ON PROPER PROCEDURE TO COOK GYRO CONE AND THIS WILL NOW BE FOLLOWED.
- 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)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After using restroom
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED EMPLOYEE USE RESTROOM AND RETURN TO WORK WITHOUT WASHING HANDS. EMPLOYEES MUST WASH HANDS IN THE RESTROOM AND AFTER THEY LEAVE THE RESTROOM., CORRECTED. TALKED TO EMPLOYEE AND EXPLAINED TO WASH HANDS AFTER LEAVING RESTROOM. ALSO SPOKE WITH OWNER AND EMPLOYEES WILL BE EDUCATED ON WASHING HANDS AFTER LEAVING RESTROOM.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALK-IN FREEZER CONDENSER IS NOT DRAINING PROPERLY THROUGH DRAINAGE PIPES AND CAUSING ICE TO FORM AND DRIP ON FOOD ITEMS. REPAIR CONDENSER SO THAT IT DRAINS PROPERLY AND DO NOT STORE ANY FOOD UNDER ICE ACCUMULATION AREA TO PREVENT CONTAMINATION FROM DIRTY WATER. PACKAGES OF FOOD WERE MOVED AWAY FROM ICE AREA.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- ALL THE FLUORESCENT TUBE LIGHTS IN BACK KITCHEN AREA DO NOT HAVE ANY SHIELD OR SLEEVES TO PROTECT FROM CONTAMINATION FROM BREAKAGE. PROVIDE SHIELDS OR SLEEVES ON ALL LIGHTS. OWNER STATED THEY HAVE THE SHIELDS AND WILL INSTALL THEM.
- 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
- Repairing
- Items:
- Physical facilities Wall(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALL BEHIND DISH MACHINE AND MOP SINK HAVE MISSING TILES AND EXPOSED INSULATION WHICH IS ACCUMULATING MOISTURE AND DEBRIS. COVER THESE AREAS TO PREVENT MOLD GROWTH AND TO MAKE EASILY CLEANABLE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/14/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- WALK-IN COOLER HAD A BOX OF RAW BACON AND BOX OF RAW SAUSAGE LINKS ON TOP SHELF ABOVE COOKED TURKEY AND OTHER READY TO EAT FOODS. OTHER SHELF HAD RAW STEAK WITH READY TO EAT FOODS RIGHT NEXT TO STEAK. STORE THESE ITEMS BELOW AND AWAY FROM READY TO EAT FOODS. (MAY STORE RAW STEAK, RAW BACON, RAW FISH ON ONE SHELF. THEN OTHER SHELF WITH RAW GROUND BEEF, RAW SAUSAGE AND RAW CHICKEN. ENSURE THERE IS A SEPERATION BETWEEN SPECIES OF MEATS)., CORRECTED BY MOVING RAW BACON TO SHELF WITH RAW STEAK AND RAW SAUSAGE LINKS TO BOTTOM SHELF NEXT TO RAW BURGER.
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- STEAM TABLE HAD CONTAINER OF MASHED POTATOES SITTING ON TOP OF TABLE AT 95F/96F AND PAN OF GROUND BEEF AT 123F-145F. HOLD POTENTIALLY HAZARDOUS FOODS HOT AT OR ABOVE 135F. , CORRECTED BY PUTTING MASHED POTATOES IN WALK-IN COOLER TO COOL AND GROUND BEEF REHEATED TO 165F AND HELD AT 135F IN WELL.
- 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: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Comment:
- FACILITY COOKS GYRO CONES ON UPRIGHT BROILER. IT WAS STATED THAT THE CONE COOKS FOR A FEW HOURS AND SHAVED FOR LUNCH, THEN PUT BACK IN WALK-IN COOLER TO COOL. GYRO CONE MUST BE FULLY COOKED AND CONTINUOSLY SHAVED WITHIN A TOTAL OF 4 HOURS. THEN THE SLICES CAN BE COOLED. THE PARTIAL CONE CAN NOT BE COOLED. GIVEN HANDOUT ON PROPER PROCEDURES., CORRECTED BY EDUCATION FROM INSPECTOR ON PROPER PROCEDURE TO COOK GYRO CONE AND THIS WILL NOW BE FOLLOWED.
- 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)
- Critical: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEES HAVE NOT BEEN SCREENED FOR BIG 5 FOODBORNE ILLNESS EXPOSURE/HISTORY. SCREEN CURRENT AND FUTURE EMPLOYEES USING THE FORMS PROVIDED OR DEVELOP YOUR OWN PROCEDURE THAT MEETS THE FOOD CODE., OWNER GIVEN MDA HEALTH FORMS IN WHICH HE WENT OVER WITH CURRENT WORKING EMPLOYEES. OTHER EMPLOYEES AND FUTURE NEW EMPLOYEES WILL BE SCREENED AND TRAINED.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Where to Wash
- Items:
- Employee washed/rinsed hands
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- DISH EMPLOYEE STATED HE WASHES HANDS AT SPRAY NOZZLE OF DISH MACHINE. MUST WASH HANDS AT HANDWASH SINK ONLY., CORRECTED BY EDUCATING DISH EMPLOYEE TO USE HANDWASH SINK.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- OBSERVED COOKED HOT DOGS SITTING ON EMPTY EGG CRATE. DO NOT STORE FOOD DIRECTLY ON SINGLE-USE ITEMS OR CARDBOARD THAT CAN NOT BE WASHED, RINSED, SANITIZED. , CORRECTED BY PUTTING HOT DOGS ON PAPER TOWEL.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- BACK DOOR HAS GAP AT BOTTOM. INSTALL WEATHER STRIPPING TO SEAL GAP AND 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
|
07/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Prime Grill, 13840 Merriman Rd., Livonia, MI 48150 »