- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A plumbing system must be installed to prevent backflow of liquids. Observed the faucet at the custodial mop sink is improperly installed. Shut off valves should not be downstream of an atmospheric vacuum breaker (AVB). There are shut off valves on both sides of the "Y" splitter which can add undue pressure to the AVB and cause it to fail. Corrected at time of inspection a hose bibb was installed.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
|
05/19/2015 | Routine |
| No violation noted during this evaluation. | 12/08/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed mice droppings on the floor of the dry storage room under the cleaning supply shelves. Pests must be eliminated. Contact a licensed pest control operator and clean the floor.
- 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: Good Repair and Calibration
- Items:
- Food thermometer(s)
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- Observed inaccurate dial stem thermometer and thermocouple thermometer. Food temperatures must be accurate. Calibrate these thermometers to provide accurate food temperature measurements. The thermocouple was repaired in my presence. Violation corrected.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dust on fan cover and rust on condenser in the walk-in cooler. Non-food contact surfaces of equipment must be kept clean. Clean to sight and touch 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.
|
11/24/2014 | Routine |
| No violation noted during this evaluation. | 05/30/2014 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no quaternary ammonia test kit for checking the sanitizer in the 3 compartment sink. Provide a quaternary ammonia test kit. Repeat violation. Fill out a risk control plan and return a copy to the inspector. Fax a copy of the risk control plan and receipt for the quaternary ammonia test kit within one week. The fax number is 734-727-7165.
- 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)
|
05/28/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- Observed chlorine test strips present. corrected.
- 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)
|
12/06/2013 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia, Sanitizer test kit quaternary ammonia
- Locations:
- 3-compartment sink(s)
- Problems:
- Not provided, Not provided
- Corrections:
- Provide., Provide.
- Comment:
- Observed quatinary ammonium sanitizer test strips were soaked through. Correct by providing new test strips. ,
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- walk in freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed in walk in freezer ice approximately 1/4-1/2 in thick building up on condenser pipe. Correct by defrosting/ removing ice to prevent build up.
- 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no covered trash can in employee bathroom in kitchen. Correct by providing a covered trash can.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
11/26/2013 | Routine |
| No violation noted during this evaluation. | 05/24/2013 | Routine |
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE 2 UPRIGHT COOLERS WITH COOLER THERMOMETERS....CORRECTED AT VISIT...OPERATOR HAD EXTRA THERMOMETERS AND PLACED THEM IN THE COOLERS
- 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)
|
11/14/2012 | Routine |
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- DISHWASHER IS DISPENSING 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
|
04/17/2012 | 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:
- YOGURT RECORDED AT 48F ON LUNCH LIN........HAM IN REACH IN COOLER TOP RECORDED AT 50F ......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. ....ENSURE COOLER TOP IS MAINTAINING 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:
- DISHWASHER IS NOT OPERATING TODAY FOR THE SPECIAL EDUCATION CHILDRENS UTENSILS AND EQUIPMENT........NO SANITZER DETECTED ON THE MANUEL DISHWASHING UTENSILS........ENSURE ALL EQUIPMENT AND UTENSILS ARE WASHED , RINSED AND SANITIZED. REPAIR DISHWASHER....NOT OPERATING AT TIME OF VISIT.......CIRCUIOT BREAKED, SUBMIT RISK CONTROL PLAN,
- 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
|
03/21/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- NO OPEN DRINKS OBSERVED IN FOOD PREP 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: Warewashing Chem.San., Temp/pH
- Comment:
- DISHWASHER DISPENSED SANITIZER 6 TIMES AFTER NO SANITIZER IN THE BEGINNING......IT APPEARS OPERATOR MUST RUN MACHINE A COUPLE OF TIMES TO PRIME CHEMICAL SANITIZER.......DO NOT RUN EQUIPMENT THROUGH MACHINE UNTIL IT HAS BEEN TESTED FOR CHEMICAL SANITIZER. ****DO THIS EVERY DAY***** RECOMMEND CALLING SERVICE TO ENSURE EVERYTHING IS OPERATING CORRECTLY.
- 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
|
09/27/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- 2 TWIST CAP WATER BOTTLES OBSERVED AT WORK AREAS....USE LIDDED CUPS WITH STRAWS OR LIDDED MUGS WITH HANDLES FOR EMPLOYEE DRINKS...NO TWIST CAP BOTTLES AS OBSERVED SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHLORINE WAS NOT DISPENSING AFTER NUMEROUS RUNS .......ENSURE DISHWASHER USED BY SOMEONE IN THE SCHOOL IS DISPENSING SANITIZER 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
|
09/12/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED BOTTLED BEVERAGE AT PREP AREA. USE CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE., CORECTED. BOTTLE DISCARDED. APPROVED CONTAINERS USED.
- 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:
- 2-DOOR JORDON COOLER HAD HAM 47F, ROAST BEEF 52F, TURKEY 45F, YOGURT 52F. MUST HOLD THESE AT OR BELOW 41F., CORRECTED. MOVED TO WALK-IN COOLER.
- 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
- 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:
- OPENED DELI MEATS LAST 3 DAYS. DATE MARK TO INDICATE USE BY DATE. , CORRECTED. ITEMS DATE MARKED.
- 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
|
10/01/2010 | Routine Inspection |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics sanitizer
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Observed 3 unlabeled chemical spray containers in facility. Individual chemical containers must be clearly labeled with the common name of the chemical contents. Corrected by labeling or discarding chemicals at time of inspection.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed rust, mold and mildew buildup on the upper interior components of the ice machine. The ice is only used for cooling purposes, no ice is used for human consumption. Clean the components of the ice machine as soon as possible, but no later than the next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/26/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed potentially hazardous foods kept above 41F. North service line: cream cheese in display cooler at 65F. South service line: observed milk in Vitamin water display cooler (not designed to hold potentially hazardous food) at 47F. Observed milk on cold bar at 46F. This is a repeat critical violation. Complete the risk control plan and fax to 734-727-7165. A follow up inspection will be conducted within 10 days to confirm compliance.
- 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: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 140 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- Observed potentially hazardous food kept below 135F. Near north service line: pizza in warmers observed at 118F South service line: pizza, hamburgers, and chicken sandwiches observed between 115-125F This is a repeat critical violation. Complete the risk control plan. A follow up inspection will be conducted within 10 days to confirm compliance.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed potentially hazardous foods kept above 41F. North service line: cream cheese in display cooler at 65F. South service line: observed milk in Vitamin water display cooler (not designed to hold potentially hazardous food) at 47F. Observed milk on cold bar at 46F. This is a repeat critical violation. Complete the risk control plan and fax to 734-727-7165. A follow up inspection will be conducted within 10 days to confirm compliance.,
- 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: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 140 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- Observed potentially hazardous food kept below 135F. Near north service line: pizza in warmers observed at 118F South service line: pizza, hamburgers, and chicken sandwiches observed between 115-125F This is a repeat critical violation. Complete the risk control plan. A follow up inspection will be conducted within 10 days to confirm compliance.,
- 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:
- Quaternary ammonia solution
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- Observed dishes in the 3-compartment sink being sanitized at a concentration of 0ppm quaternary ammonium. Sanitize properly using a concentration specified by the manufacturer. A follow up inspection will be conducted within 10 days to confirm compliance.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- Observed dishes in the 3-compartment sink being sanitized at a concentration of 0ppm quaternary ammonium. Sanitize properly using a concentration specified by the manufacturer. A follow up inspection will be conducted within 10 days to confirm compliance.,
- 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
|
11/05/2008 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- 1. Milk on cold bar at main serving line at 41F 2. Milk on cold bar at 2nd serving line at 41F 3. Sour cream at 39F at main serving line 4. Sour cream at 41F at 2nd serving line. Violation corrected.
- 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: Hot and cold holding
- Comment:
- Hot holding unit is at 160F. Hamburgers inside holding at 150F. Violation corrected.
- 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)
|
11/15/2007 | |
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