| No violation noted during this evaluation. | 04/09/2015 | Follow-up |
- 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 for the dishmachine in the Barista Coffee Shop at less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Repair or replace the dishmachine.
- 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
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no chlorine sanitizer test kit for the dishmachine in the Barista Coffee Shop. Provide a chlorine sanitizer test kit.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
03/30/2015 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed heavy ice build-up on inside of doors for the True reach-in freezer. Equipment must be maintained. Defrost the freezer to remove the ice and check doors for proper operation.
- 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)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled shelf for salad oil in dry storage room and food debris on bottom shelf of milk cooler in the Victory reach-in cooler. Non-food contact surfaces must be kept clean. Clean to sight and touch on as needed.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/24/2014 | Routine |
- Critical: Equipment Food-Contact Surface
- Items:
- Utensil(s) and equipment
- Problems:
- Not cleaned every
- Corrections:
- Clean as specified above.
- Comment:
- Observed soiled can opener blade and holder. Food contact equipment must be cleaned on a daily basis. The can opener blade and holder were cleaned to sight and touch in my presence. Violation corrected.
- 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
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dusty baffle filters and fire suppression system in exhaust hood above the Southbend ovens in kitchen. Ventilation must be kept clean. Clean to sight and touch as needed.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed moldy drain bowl in cupboard next to the pop dispenser. Physical facilities must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Critical: Equipment Food-Contact Surface
- Items:
- Utensil(s) and equipment
- Problems:
- Not cleaned every
- Corrections:
- Clean as specified above.
- Comment:
- Observed soiled can opener blade and holder. Food contact equipment must be cleaned on a daily basis. The can opener blade and holder were cleaned to sight and touch in my presence. Violation corrected.
- 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
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dusty baffle filters and fire suppression system in exhaust hood above the Southbend ovens in kitchen. Ventilation must be kept clean. Clean to sight and touch as needed.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed moldy drain bowl in cupboard next to the pop dispenser. Physical facilities must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
03/07/2014 | Routine |
| No violation noted during this evaluation. | 09/04/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DEBRIS ON CAN OPENER BLADE AND A KNIFE IN THE KNIVE RACK. KEEP FOOD CONTACT SURFACES CLEAN OF DEBRIS., CORRECTED DURING INSPECTION BY CLEANING AND SANITIZING CAN OPENER AND KNIFE.
- 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: Food Labels
- Items:
- Packaged food label(s)
- Problems:
- Do not include List of ingredients
- Corrections:
- Provide.
- Comment:
- COOKIES THAT ARE PACKAGED FOR SELF GRAB ONLY HAVE NAME OF COOKIE, NO INGREDIENTS OR ALLERGENS. PROVIDE LABEL INCLUDING ALL INGREDIENTS AND ALLERGENS. CORRECTION MAY BE EMAILED TO INSPECTOR.,
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- 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 BOXES OF RAW BACON ON TRAY RIGHT NEXT TO COOKED MEATS. OTHER SIDE HAD RAW CHICKEN NEXT TO COOKED MEATS. STORE ALL RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS. ALSO WALK-IN COOLER HAD UNCLEANED PRODUCE ABOVE PREPPED FOOD. STORE UNCLEANED PRODUCE BELOW AND AWAY FROM PREPPED READY TO EAT FOODS., CORRECTED BY MOVING RAW ANIMAL PRODUCTS TOGETHER ON BOTTOM SHELF AND SEPARATED. UNCLEANED PRODUCE MOVED BELOW PREPPED READY TO EAT FOODS.
- 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:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COLD HOLD TABLE AT LINE HAD SAFRON BROTH 65F, CHICKEN BROTH 46F, COOKED FENNEL58F-61F, COOKED SHRIMP 57F-59F, CUT SAUSAGE 55F, STEAMED BROCCOLI 55F. SELF-SERVE COFFEE AREA HAD MILK 50F AND 1/2 & 1/2 48F. HOLD POTENTIALLY HAZARDOUS FOODS COLD AT OR BELOW 41F. FACILITY DOES TAKE TEMPERATURES AROUND EVERY 2 HOURS TO MONITOR ., ITEMS WERE TAKEN OUT OF COLD HOLDING UNIT AND SPREAD ON SHEET PANS TO RAPIDLY COOL DOWN TO 41F. MILK AND 1/2 AND 1/2 WERE DISCARDED.
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HANDWASHING SIGN IN MENS AND WOMENS RESTROOMS.
- 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.
|
02/27/2013 | Routine |
Restaurant representatives - add corrected or new information about Sodexo Operations, Llc (Trinity Health), 20555 Victor Parkway, Livonia, MI 48154 »