- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed empty paper towel dispenser for handsink at service line in cafeteria. Paper towels must be provided. 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 handsinks at Java Joe's and at cookline. 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed burned out light bulbs in the walk-in freezer and walk-in cooler #7. Repair or replace the light bulbs.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed leaking faucet on handsink by tray line. Repair or replace faucet to eliminate the leak.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/07/2015 | Routine |
- Backflow Prevention Device, Ca
- Comment:
- A VENTED DOUBLE CHECK VALVE (DCV) ASSEMBLY WITH A 100 MESH STRAINER IMMEDIATELY BEFORE IT IS NECESSARY TO ISOLATE THE SODA CARBONATION TANK. (THE TANK IS APPARENTLY IN THE SODA FOUNTAIN.) IF ONE DOES NOT CURRENTLY EXIST IN THE EXISTING FOUNTAIN UNIT ENCLOSURE, INSTALL ONE ON THE WATER SUPPLYLINE BELOW IT, JUST AFTER (DOWNSTREAM OF) THE EXISTING WATER FILTER. BE SURE TO HAVE NO COPPER PIPING/MATERIALS DOWNSTREAM OF (AFTER) THE VENTED DCV. NOTE: A BRASS DOUBLE CHECK VALVE CURRENTLY EXISTS ON THE WATER SUPPLY LINE, BUT IT IS NOT VENTED. YOUR SODA VENDOR CAN CONTACT ME AT (734) 727-7463 OR AT jnagi@waynecounty.com IF THERE IS A VENTED DCV ALREADY IN THE FOUNTAIN ENCLOSURE.
- General violation description:
- 5-203.15 - Reserved.
|
07/15/2014 | Routine |
- Critical: Food Display
- Items:
- Food on display display table
- Problems:
- Lacking protection Other effective means
- Corrections:
- Protect against contamination
- Comment:
- FACILITY HAS FRUIT ON A TABLE FOR SELF-SERVICE. THE APPLES HAVE TONGS FOR GRABBING, BUT NO PROTECTION AGAINST OTHER CONTAMINATION. WRAP OR COVER APPLES WHEN SET OUT FOR SELF-SERVICE. , FACILITY WILL BE WRAPPING APPLES IN BAGS WHEN DISPLAYED FOR SELF-SERVICE.
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
- Critical: Food Display
- Items:
- Food on display display table
- Problems:
- Lacking protection Other effective means
- Corrections:
- Protect against contamination
- Comment:
- FACILITY HAS FRUIT ON A TABLE FOR SELF-SERVICE. THE APPLES HAVE TONGS FOR GRABBING, BUT NO PROTECTION AGAINST OTHER CONTAMINATION. WRAP OR COVER APPLES WHEN SET OUT FOR SELF-SERVICE. , FACILITY WILL BE WRAPPING APPLES IN BAGS WHEN DISPLAYED FOR SELF-SERVICE.
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
|
01/22/2014 | Routine |
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY PROVIDING HOT WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: When to Wash
- Comment:
- CORRECTED BY MEETING WITH EMPLOYEE AND DISCUSSING TO CHANGE GLOVES.
- 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
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY PROVIDING HOT WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: When to Wash
- Comment:
- CORRECTED BY MEETING WITH EMPLOYEE AND DISCUSSING TO CHANGE GLOVES.
- 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
|
08/21/2013 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- HANDWASH SINK IN DISH AREA DOES NOT HAVE COLD WATER, ONLY HOT WATER THAT GETS EXTREMELY HOT. PROVIDE COLD WATER.,
- 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 Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED EMPLOYEE CRACK RAW EGGS WITH GLOVED HANDS AND PROCEED TO HANDLING BREAD. CHANGE GLVOES AND WASH HANDS AFTER THESE TASKS.,
- 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
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- HANDWASH SINK IN DISH AREA DOES NOT HAVE COLD WATER, ONLY HOT WATER THAT GETS EXTREMELY HOT. PROVIDE COLD WATER.,
- 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 Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED EMPLOYEE CRACK RAW EGGS WITH GLOVED HANDS AND PROCEED TO HANDLING BREAD. CHANGE GLVOES AND WASH HANDS AFTER THESE TASKS.,
- 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
|
07/31/2013 | Routine |
- Critical: Food Labels
- Items:
- Packaged food label(s)
- Problems:
- Do not include
- Corrections:
- Provide.
- Comment:
- FACILITY PACKAGES COOKIES, YOGURT WITH GRANOLA AND OTHER ITEMS FOR CUSTOMER SELF-SERVICE. THEY HAVE COMMON NAME ON LABEL, BUT NOT THE OTHER REQUIRED INFORMATION (If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD
- General violation description:
- 3-602.11 - (3) An accurate declaration of the quantity of contents
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FRONT CUSTOMER AREA OPEN AIR COOLER HADD TUNA SALAD SANDWICH AT 44F, TURKEY SANDWICH 45F, SOY MILK 51F. 1-DOOR COOLER UNDER COUNTER AT FRONT LINE HAD COOKED CHICKEN AT 54F-63F. KIOSK AREA COOLER HAD CREAM CHEESE AT 50F. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE AT OR BELOW 41F. , CORRECTED DURING INSPECTION BY MOVING ITEMS FROM OPEN AIR COOLER AND UNDER THE COUNTER COOLER TO THE WALK-IN COOLER DUE TO NOT BEING OUT OVER 4 HOURS. CREAM CHEESE AT KIOSK AREA WAS DISCARDED. REPAIRS WILL BE MADE ON THE COOLERS AND NO POTENTIALLY HAZARDOUS FOODS WILL BE STORED IN COOLERS UNTIL IT CAN MAINTAIN 41F OR BELOW FOOD TEMPERATURE.
- 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)
|
01/18/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- NO FOODS OBSERVED OUT OF THE SAFE TEMPERATURE ZONE
- 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)
|
09/24/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- DICED HAM RECORDED AT 62F STORED AT ROOM TEMPERATURE........HASH BROWNS IN CONTAINER OFF GRILL AT 88F.......AND COTTAGE CHEESE ON SELF SERVE LINE AT 46F. MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL 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)
|
08/30/2012 | Routine |
| No violation noted during this evaluation. | 02/22/2012 | 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:
- , COTTAGE CHEESE ON SELF SERVE LINE RECORDED AT 45F ........MAINTAIN AT 41F OR BELOW.......RECOMMEND LINE CHECK OF POTENTIALLY HAZARDOUS FOODS STORED ON SELF SERVE LINE..........ACTUALLY TAKE THE TEMPERATURE OF THE POTENTIALY HAZARDOUS FOOD STORED ON SELF SERVE LINE OR COOLER. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL 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)
|
02/07/2012 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEES EDUCATED ON THE BIG 5 FOOD BORNE ILLNESSES BEFORE THE FIRST DAY OF WORK OR 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.
|
09/14/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- ALL TEMPERATURES 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: Methods-Hot Water and Chemical
- Comment:
- DISHMACHINE IS NOW SANITIZNG PROPERLY AS DETERMINED BY PASSING THE THERMOLABEL LABEL MELT TEST.
- 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
|
08/26/2011 | 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:
- PASTA SALAD CUPS AND HOUMAS/FALLAFALAH CUPS RECORDED AT 50F AT LOCATION FOR SELF SERVICE ......CUPS ARE STORED OVER ICE BUT THE ICE DOES NOT SURROUND THE CONTAINERS AND THESE POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. AT CHEFS PREP COOLER , TUNA SALAD AND CHICKEN WERE RECORDED AT 45F, ROAST BEEF AT 48F, SLICED TURKEY AT 47F AND COOKED CHICKEN FILET WAS RECORDED AT 48F........MAINTAIN THESE AND ALL POTENTIALLY HAZARDOUS 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: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Comment:
- DISHWASHER WAS NOT ACHIEVING THE TEMPERATURE REQUIRED TO MELT THE THERMOLABEL WHICH IS THE MEASURE OF PROPER SANITIZATION USED BY THE HEALTH DEPT........REPAIR MACHINE TO ACHIEVE A SURFACE TEMPERATURE OF 160F, WHICH IS THE TEMPERATURE REQUIRED TO MELT THERMOLABEL. ENSURE ALL EARLIER EQUIPMENT AND UTENSILS ARE SANITZED CHEMICALLY UNTIL MACHINE HAS BEEN ADJUSTED / REPAIRED .,
- 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
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES ON THE BIG FIVE FOODBORNE ILLNESSES, SYMPTOMS, AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS.......EMPLOYEE WAS NOT AWARE OF THE REQUIRED 24 HOURS OF WELLNESS NEEDED BEFORE RETURNING TO WORK AFTER BEING ILL WITH DIARRHEA OR VOMITING. PROVIDED OPERATOR WITH HEALTH FORMS (1A & 1B) AND HANDOUT " FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES" FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING. RECOMMEND PROVIDING EACH EMPLOYEE WITH A COPY OF THE FOODBORNE ILLNESS GUIDELINES. REVIEW THE RETURN TO WORK CRITERIA WITH EACH EMPLOYEE FOR ILLNESSES WITH DIARRHEA OR VOMITING.......RECOMMEND DOCUMENTING TRAINING AND EDUCATION ON THE HEALTH FORM 1B ,
- 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.
- Removing Dead or Trapped Pests
- Items:
- Dead/trapped pest(s)
- Problems:
- Not removed from facility
- Comment:
- REMOVE DEAD PESTS FROM TRAPPING DEVICES AND RELOCATE ONE DEVICE AWAY FROM FOOD STORAGE OF JELLO/DESERTS.......DEVICE IS NOT TO BE LOCATED OVER FOOD STORAGE, PREP, OR TRANSPORT........DISCUSSED WITH OPERATOR A POSSIBLE NEW LOCATION AWAY FROM THE FOOD STORAGE.
- General violation description:
- 6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not easily readable
- Comment:
- PROVIDE SALAD COOLER WITH A COOLER THERMOMETER.
- 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)
|
07/28/2011 | Routine Inspection |
| No violation noted during this evaluation. | 01/18/2011 | Routine Inspection |
| No violation noted during this evaluation. | 07/26/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. 2-DOOR COOLER REPAIRED, LOGS TAKEN 2 TIMES DAILY, TOMATOES TODAY AT 40F. SALAD BAR HAS ICE BATH BENEATH ITEMS, CONTAINERS HELD IN FREEZER UNTIL FILLED FOR SERVICE, TOMATOES 40F, HOMMUS 40F, LOGS TAKEN EVERY 1/2 HOUR TO ENSURE ITEMS BELOW 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)
|
02/23/2010 | Follow-up |
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