- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HAND SOAP AT BAR AND THE KITCHEN HAND WASH SINK NEAR THE OVENS. A HAND CLEANING AGENT SUCH AS, LIQUID SOAP SHALL BE PROVIDED AT EVERY HAND WASH SINK. RISK CONTROL PLAN PROVIDED. 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: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- OBSERVED DISH MACHINE SANITIZING DISH WARE BELOW 160*F. WHEN HOT WATER IS USED AS A SANITIZER FOR DISHES, THE SURFACE TEMPERATURE MUST REACH 160*F. AFTER NUMEROUS ATTEMPTS THE DISH WASH MACHINE FINALLY REACHED 160*F TO SANITIZE DISHWARE'S SURFACE. SINCE DISH MACHINE TAKES A LONG TIME TO REACH 160*F SURFACE TEMPERATURE IT IS RECOMMENDED THAT QUATERNARY AMMONIUM SANITIZER BE USED FOR SANITATION. SUBMERGE DISHES IN SANITIZING SINK FOR 30 SECONDS. CORRECTED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO EQUIPMENT THERMOMETER INSIDE WALK-IN COOLER. IN A REFRIGERATED UNIT, A TEMPERATURE MEASURING DEVICE SHALL BE PROVIDED IN THE WARMEST PART OF COOLER TO MEASURE AIR TEMPERATURE. CORRECT WITHIN 90 DAYS. VERIFY CORRECTION AT NEXT INSPECTION.
- 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)
|
03/06/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWEL AT BOTH HAND WASH SINKS WERE NOT PROVIDED. , , CORRECTED BY PROVIDING BOTH BARS WITH PAPER TOWEL.
- 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:
- HAND WASH SINK AT THE BOTH BARS DO NOT HAVE SOAP., CORRECTED BY PROVIDING SOAP AT BOTH BAR HAND SINKS.
- 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: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- CAN OF RED PEPPERS WAS DAMAGED AROUND THE SEAM. , CAN OF RED PEPPERS DISCARDED. CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- FOOD EQUIPMENT SUCH AS STORAGE PANS AND POTS ARE SITTING ON THE FLOOR.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- ONE OF FOUR HAND WASH SINKS IN THE MEN'S BATHROOM HAS NO RUNNING WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/28/2014 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- INSIDE THE WALK-IN COOLER OBSERVED CHIP PAINT OVER TOP SHELVING NEAR BOXES OF FOOD. FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING IT WHERE IT IS NOT EXPOSED TO SPLASH OR SOME OTHER CONTAMINATION. PROVIDE COVERING OVER TOP SHELF. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
07/23/2013 | Routine |
| No violation noted during this evaluation. | 01/18/2013 | Routine |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- ventilation system Ventilation hood canopy
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the overhead areas of the kitchen ventilation hood canopy. Filters are clean however the Ansul system and filter housings must be drip free to help protect foods being cooked.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink back
- Locations:
- Dish wash area Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of hand soap at the rear dish wash area hand wash sink to encourage frequent and PROPER staff hand washing activities.
- 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)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen food prep table
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- Discontinue storing kitchen knifes in cracks between equipment. Either store on a clean and sanitized surface, or in a commercial storage rack to help prevent contaminations.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
06/13/2012 | Routine Inspection |
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- Dry storage area ceiling
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Replace any / all missing ceiling tiles overhead in the dry storage area of the kitchen. Surfaces are to be smooth 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.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) Procedural
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Cover the keep covered all food items held in longer term cold storage to minimize the chance of accidental overhead contaminations. This practice will also help to keep the various food items fresher longer.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the kitchen hand wash sink to encourage frequent and proper staff hand wash activities.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
12/21/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen Hobart mixer
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- Clean and keep cleaner the exterior surfaces of the Hobart mixer. Simply wash off any old dough accumulations as they occur to 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen knives
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- Discontinue practice of storing knives in cracks between equipment. Begin practice of properly storing these knives in a commercial knife rack, or on a clean and sanitized surfaces between uses.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
06/03/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- THE BAR GUNS WERE NOT CLEAN TODAY. CLEANED AT TIME OF INSPECTION. CORRECTED TODAY. MONITOR DAILY.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
01/18/2011 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- beverage dispenser ice machine
- Problems:
- Not cleaned After any contamination
- Corrections:
- Clean as specified above.
- Comment:
- BEVERAGE NOZZLES AT BAR MUST BE CLEANED, AND INTERIOR OF ICE MACHINE/CHUTE MUST BE CLEANED AT AN INCREASED FREQUENCY.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- MOLD FOUND ON WALLS IN WALK IN COOLER, MOLD FOUND ON MUSTARD CONTAINER IN WALK IN COOLER, SET A CLEANING SCHEDULE TO AVOID SOIL/MOLD ACCUMILATION, DISCARD OLD CONDIMENTS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food Storage, prohibited Areas
- Items:
- Food(s) stored
- Problems:
- In prohibited area(s) In mechanical room(s)
- Corrections:
- Relocate to a suitable storage area
- Comment:
- DO NOT STORE CABBAGE IN UTILITY ROOM, KEEP ALL FOOD ITEMS IN STORAGE IN THE KITCHEN ( THE CLOSED FREEZER UNITS IN THE BACK ARE ACCEPTABLE.)
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
|
11/16/2010 | Routine Inspection |
| No violation noted during this evaluation. | 04/28/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF INSPECTION, THE OPERATOR HAD DISCONNECTED THE POP GUN HOLDER DRAIN TUBES FROM THE SIDES OF THE HAND SINK DRAIN LINES AND REDIRECTED THEM TO THE HAND SINK BASINS LOCATED NEAR EACH POP GUN HOLDER. AIR GAPS OF AT LEAST 1 INCH WERE OBSERVED BETWEEN THE END OF EACH DRAIN TUBE AND THE RIMS OF THE HAND SINK BASINS. THE AIR GAPS WERE CREATED BUY ATTACHING THE DRAIN TUBES TO THE SINK DISPENSING NECKS 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: Ready-to-Eat Food, Date Markin
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, PER THE OPERATOR THERE WERE NO READY TO EAT POTENTIALLY HAZARDOUS FOODS LEFT IN THE WALK IN COOLER REQUIRING DATE MARKING DUE TO THE YEARS END. WHEN EXAMINED, NO READY TO EAT POTENTIALLY HAZARDOUS FOODS WERE OBSERVED IN THE WALK IN COOLER. THE OPERATOR STATES THAT HE IS THE SOLE FOOD HANDLER IN THE KITCHEN AND WHEN QUESTIONED, HE APPEARED TO BE KNOWLEDGEABLE OF THE DATE MARKING REQUIREMENTS. THE OPERATOR ENSURED THAT FROM THENCEFORTH, READY TO EAT POTENTIALLY HAZARDOUS FOODS HELD LONGER THAN 1 DAY WILL BE DATE MARKED. THE VIOLATION IS NOW CONSIDERED 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
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12/18/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Red Fawn, 6588 Allen, Allen Park, MI 48101 »