- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Food-Contact surfaces of equipment must be cleaned to sight and touch. Observed the meat slicer with an accumulation of food debris that could contribute to bacterial growth. At time of inspection slicer was cleaned and sanitized in my presence.
- 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
- Comment:
- Each handwash sink must provide paper towels for employees to properly dry hands after washing. Observed a paper towel dispenser at one of the handwash sinks on the prep line without paper. At time of inspection paper towel dispenser was replenished in my presence.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
03/03/2015 | Routine |
| No violation noted during this evaluation. | 10/06/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies by the flour and brown sugar containers on shelf in kitchen. Pests must be eliminated. Contact a licensed pest control operator.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: When Plans Are Required
- Items:
- Plan(s)
- Problems:
- Not submitted for approval before
- Corrections:
- Submit plans for approval prior to continuation of work.
- Comment:
- Observed an employee restroom no longer used. Person in charge wants to convert restroom to a dry storage room. Submit plans to the health department for approval prior to renovation.
- General violation description:
- 8-201.11 - A permit applicant or permit holder shall submit to the regulatory authority properly prepared plans and specifications for review and approval before: (A) The construction of a food establishment
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed soiled baffle filters in exhaust hood above the fryer at cookline. Clean filters as needed to stay 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed ice scoop on table next to ice machine. Hang ice scoop up on hook on side of the ice machine.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed missing light shield in the dry storage room. Install a new light shield.
- 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
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Observed baffle filters installed sideways in hood above the fryer. Grease must be properly captured. Install baffle filters with slats pointing up and down.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
09/25/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed can opener blade and holder with dried food debris. Food contact equipment must be kept clean. These items were 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:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed paper towel dispenser not working for handsink at cookline. Paper towels were provided in my presence. 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing signs for the dishroom and employee restrooms. Provide handwashing signs.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed a hole in wall by the mop sink, missing ceiling tiles above the dishmachine, missing floor tile by the Frymaster. Equipment must be maintained. Repair hole in wall, replace missing ceiling tiles, and install floor tile by Frymaster.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/18/2014 | Routine |
| No violation noted during this evaluation. | 09/30/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies in the kitchen, bar and dining room. Pests must be eliminated. Contact a licensed pest control operator.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the wait station and front cookline handsinks. Paper towels were provided in my presence. 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the employee restroom. 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed the sanitizing rinse in the dishmachine at less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Ecolab repaired the dishmachine in my presence and brought the chlorine level up to 100 ppm of chlorine. Violation 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed employee restroom door not fully closing. Repair the door so it fully closes.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/19/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- ALL FOODS AT 41F OR BELOW
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- SANITATION RINSE AT 50-100PPM
- 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
|
10/22/2012 | 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:
- NUMEROUS POTENTIALLY HAZARDOUS FOODS RECORDED OUT OF THE SAFE ZONE......CUT TOMATORES AT 47F.......COOKED CHICKEN (BAGGIED) AT 49F.......COOKED SPAGETTI RECORDED AT 50F\\ COOKED VEGETABLES AND ROASTED POTATOES AT 49F SAUSAGE SPREAD OR PATE RECORDED AT 47F CHICKEN CANOLLI AT ROOM TEMPERATURE AT 77F MAINTAIN ALL POTENTIALLY HAZARODUS FOODS AT 41F OR BELOW. DISCARD ALL POTENTIALLY HAZARDOUS FOODS AT COOLER TOPS THAT ARE IDENTIFIED ABOVE AND ANY OTHERS NOT AT 41F OR BELOW.,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITIZER DISPENSING AFTER DISHWASHING OF URNSILS AND EQUIPMENT........REPAIR MACHINE TO DISPENSE 50-100PPM ENSURE ALL EARILIER EQUIPMENT IS SANITZED BEFORE USING,
- 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
|
08/31/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT41F OR BELOW......DICED HAM AT 45F, DICED BACON AT 46F,,,BAGGIED CHICKEN AT 45F.....OPERATOR INDICATES COOLER ON DEFROST CYCLE.
- 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)
|
03/21/2012 | 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:
- BAGGIED LOBSTER AT 54F ...CHICKEN AT 52F , .......CREAM AT 52F........REACH IN COOLER APPEARED TO BE IN DEFROST CYCLE......MAINTAIN ALL POTENTIALLY HAZADOUS FOODS AT 41F OR BELOW.....DISCARD POTENTIALLY HAZARDOUS FOODS NOT AT 41F OR BELOW. REPAIR COOLER OR SET PROPERLY AND ENSURE FOODS THAT ARTE POTENTIALLY HAZARDOUS ARE HELD AT 41F OR BELOW. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITCAL ITEM.,
- 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)
|
02/29/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- , NO OPEN DRINKS OBSERVED AT FOOD SERVICE WORK AREAS
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Comment:
- ALL FOODS AT 41F OR BELOW
- 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)
|
09/19/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUPS WITH STRAWS FOR DRINKS AT CHEF'S LINE ......OPEN DRINK OBSERVED...CORRECTED AT VISIT BY DISCARDING THE OPEN DRINK, ,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DICED HAM RECORDED AT 48F , CHUNKED COOKED SAUSAGE RECORDED AT 46F AND COOKED CHICKEN FILET AT 50F .....AT TOP OF PREP COOLER MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. OPERATOR MAY USE TIME AS A CONTROL AS DISCUSSED WITH A WRITTEN PROCEDURE AND LABELING OR USE BETTER COOLING METHODS TO ACHIEVE 41F OR BELOW BEFORE PLACING ON LINE.,
- 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)
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- DISCONTINUE STORAGE OF SPICES, TOPPINGS UNDER THE PAPER TOWELING ........CORRECTED AT VISIT BY REMOVING FOOD PRODUCT FROM UNDER THE PAPER TOWELING UNIT.
- 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
|
08/16/2011 | Routine Inspection |
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide as required
- Comment:
- REFILL PAPER TOWELING AT BACK HANDWASH SINK.....CORRECTED AT VISIT.
- 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)
|
02/17/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F.
- 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)
|
08/25/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) IN THE SALAD COOLER: BLUE CHEESE OBSERVED AT 50F, CUT TOMATOES AT 44F. 2) IN THE COOK LINE PREP COOLER TOPS: ALFREDO SAUCE AT 50F, ROATED GARLIC CREAM SAUCE AT 48F, PASTA 46-54F (SOME STORED ABOVE THE COLD AREA OF COOLER), MEAT SAUCE 46F. RAW SHRIMP AT 53F, RAW CHICKEN 54F. TEMPERATURES VERIFIED BY HOUSE THERMOMETER. *HOLD AT OR BELOW 41F. DISPOSE OF NOTED FOOD WITHIN 4 HOURS OF GOING OVER 41F. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Cooler/s
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- REPAIR/ REPLACE/ ADJUST THE COOLERS NOTED IN 3-501.16 TO BE ABLE TO MAINTAIN FOOD AT OR BELOW 41F.
- 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.
|
08/04/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RAW SHRIMP AND SCALLOPS AT 50F IN THE BOTTOM OF THE PREP COOLER. THE FOOD WAS OUT OF TEMP CONTROL FOR THE LUNCH RUSH. MAINTAIN AT OR BELOW 41F. CORRECTED BY STORING IN THE COOLER, AND THE FOOD WILL BE HELD IN SMALLER PORTIONS IF OUT OF COOLER, OR ICE BATH WILL BE USED AND 41F ENSURED, PER PIC.
- 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)
|
01/13/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Romano's Macaroni Grill, 39300 Seven Mile Rd., Livonia, MI 48152 »