- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than 10 foot candles
- Comment:
- The light intensity must be sufficient for (108 Lux) in a walk in refrigeration unit. Observed the light intensity in the walk in cooler was very dim and I could not see some items on one side of the cooler without a flashlight. Corrected at time of inspection, the light bulb was changed, now the lighting is sufficient for working in the cooling.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
|
02/26/2015 | Routine |
| No violation noted during this evaluation. | 09/30/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed raw shell eggs stored on shelf above soup and milk containers. Cross-contamination must be avoided. The shell eggs were stored below and away from ready-to-eat foods. Violation corrected.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed missing handle for the soup warmer. Equipment must be in good condition. Replace the missing handle.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing thermometer for the vegetable prep cooler. A conspicuous thermometer was provided in my presence. Violation corrected.
- 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)
|
03/26/2014 | Routine |
- Critical: Temperature Measuring Devices,
- Items:
- Air/water thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Replace.
- Comment:
- Observed inaccurate indicating thermometer in the front cooler. This thermometer was replaced with an accurate thermometer in my presence. Violation corrected.
- General violation description:
- 4-203.12 - (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use.(Pf) (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use. (Pf)
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Observed back door of kitchen propped open. Outer opening must be kept closed to prevent entry of pests. The door was closed in my presence. Violation corrected.
- 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
|
09/30/2013 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- DATING OBSERVED WHERE REQUIRED
- 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
|
09/21/2012 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- 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:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED IN WALK IN COOLER......NO DATES ON BUCKET OF COOKED CHICKEN CHUNKS MADE ON PREVIOUS DAYS AND NO DATE OBSERVED ON BUCKET OF JUNGLE PRINCE WHICH CONTAINS COCONUT MILK,
- 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
|
09/06/2012 | Routine |
| No violation noted during this evaluation. | 04/04/2012 | Follow-up |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE OBSERVED GOING FROM EATING TO HANDLING FOOD WITH GLOVES....BUT NO HANDWASHING OBSERVED BEFORE PUTTING ON GLOVES.......ENSURE EMPLOYEES WASH HANDS AFTER BREAKS AND BEFORE PUTTING ON GLOVES TO HANDLE FOOD PRODUCTS. , EMPLOYEES TRAINED ON HANDWASHING
- 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
|
03/14/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUPS WITH STRAWS FOR DRINKS IN KITCHEN WORK AREAS........NO OPEN DRINKS AS OBSERVED .......CORRECTED AT VISIT BY REMOVING., CORRECTED AT TIME OF VISIT
- 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: Eating, Drinking or Tobacco
- Comment:
- USE LIDDED CUPS WITH STRAWS FOR DRINKS IN KITCHEN WORK AREAS........NO OPEN DRINKS AS OBSERVED .......CORRECTED AT VISIT BY REMOVING., CORRECTED AT TIME OF VISIT
- 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
|
09/15/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Comment:
- NEW EMPLOYEES AND CURRENT EMPLOYEES HAVE BEEN EDUCATED ON THE BIG 5 FOOODBORNE ILLNESSES AND SYMPTOMS
- 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.
|
05/09/2011 | Follow-up |
- Critical: Responsibility of Person in Ch
- Comment:
- EDUCATE NEW EMPLOYEE ON THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS.......NEW EMPLOYEE WAS NOT TRAINED OR KNOWLEDGEABLE ON THE ABOVE.....SUBMIT RISK CONTROL PLAN.,
- 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: Separation, Packaging, & Segre
- Comment:
- RAW MEATS STORED PROPERLY AT TIME OF VISIT.
- 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
|
04/14/2011 | Follow-up |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES BEFORE THE FIRST DAY OF WORK OR TRAINING ON THE BIG 5 FOODBORNE ILLNEESSES, SMPTOMS , AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS ON THEIR DAY OFF OR ON THEIR REGULAR SCHELDULED WORK DAY.......OPERATOR WAS NOT KNOWLEDGEABLE IN THE ABOVE AT TIME OF VISIT. PROVIDED HEALTH FORM 1A & 1B AND HANDOUT "FOODBORNE ILLNESS GUIDELINES" FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES BEFORE THE FIRST DAY OF WORK OR TRAINING ON THE BIG 5 FOODBORNE ILLNEESSES, SMPTOMS , AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS ON THEIR DAY OFF OR ON THEIR REGULAR SCHELDULED WORK DAY.......OPERATOR WAS NOT KNOWLEDGEABLE IN THE ABOVE AT TIME OF VISIT. PROVIDED HEALTH FORM 1A & 1B AND HANDOUT "FOODBORNE ILLNESS GUIDELINES" FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING, ,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW ANIMAL FOODS ON BOTTOM SHELVING SEPARATE FROM OTHER FOODS......RAW BEEF STORED OVER COOKED CHICKEN IN WALK IN COOLER AND COOKED CHICKEN STORED ON RAW CHICKEN AT PREP SINK.......ENSURE THAT RAW ANIMAL FOODS ARE SEPARATED FROM COOKED FOODS AT ALL TIMES.
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW ANIMAL FOODS ON BOTTOM SHELVING SEPARATE FROM OTHER FOODS......RAW BEEF STORED OVER COOKED CHICKEN IN WALK IN COOLER AND COOKED CHICKEN STORED ON RAW CHICKEN AT PREP SINK.......ENSURE THAT RAW ANIMAL FOODS ARE SEPARATED FROM COOKED FOODS AT ALL TIMES.,
- 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
|
03/22/2011 | Routine Inspection |
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- CORRECTED. CANS PUT TO THE SIDE FOR VENDOR. DENTED CANS WILL NOT BE USED., OBSERVED CAN OF MUSHROOMS AND CAN OF PINEAPPLE BOTH WITH LARGE DENTS SITTING WITH ALL OTHER CANNED GOODS. MUST NOT USE CANNED GOODS THAT ARE DENTED OR BULGING DUE TO POSSIBILITY OF BACTERIA GROWING IN FOOD. DISCARD OR PUT CANS ASIDE FOR VENDOR TO PICK UP.
- 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.
- Insect Contr. Dev., Design/Ins
- Items:
- Insect control device(s) stunning
- Problems:
- Located over preparation area
- Corrections:
- Move to eliminate potential contamination.
- Comment:
- OBSERVED FLY TAPE OVER HANDSINK IN FRONT AREA, ONE OVER 1-COMPARTMENT FOOD PREP SINK IN BACK AND ONE BY BACK DOOR. ALSO OBSERVED FLY SWATTER SITTING ON PREP TABLE WITH MICROWAVE. DO NOT HANG FLY PAPER ABOVE FOOD OR EQUIPMENT AREAS OR PUT FLY SWATTER ON PREP TABLES. HANG IN AREAS THAT WILL NOT CONTAMINATE FOOD OR EQUIPMENT., CORRECTED. EMPLOYEE TOOK DOWN ALL FLY TRAPS.
- General violation description:
- 6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
|
09/27/2010 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED. SPRAY NOZZLE REPLACED AND PROVIDING AIR GAP OF AT LEAST 1 INCH.
- 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: Hot and cold holding
- Comment:
- CORRECTED. TOP PREP HAD COOKED CHICKEN 41F, CUT TOMATO IN REACH-IN AT 40F. FACILITY MADE DRESSING 41F (KEPT IN REACH-IN), BEAN SPROUTS KEPT IN REACH-IN OR TIME MARKED IF NOT USED IN 20 MINUTES. GARLIC IN OIL IS TIME MARKED (OBSERVED STICKER ON CONTAINER 3-7, FACILITY HAS WRITTEN PROCEDURE POSTED. 1/2 AND 1/2 HELD IN PREP REACH-IN OR WALK-IN COOLER AT 41F, OPEN DELI CASE COOLER NOT BEING USED.
- 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:
- CORRECTED. OBSERVED ITEMS LABELED WITH STICKERS DENOTING MADE AND USE BY DATES: GANG GAI 4/5 - 4/11, THAI TEN 4/4 - 4/10, POTATO 4/1-4/7, DRESSING 4/2-4/9.
- 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
|
04/05/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Siam Spicy 4 Inc., 37140 Six Mile Rd., Livonia, MI 48152 »