- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Not clearly marked or identified with time control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OPERATOR HAD TO 3 STACKS OF RAW EGGS ON THE COUNTER. OPERATOR STATED THAT EGGS HAS BEEN OUT FOR HALF AN HOUR. WRITTEN PROCEDURE PROVIDED., CORRECTED BY OPERATOR PUTTING TIME MARKS ON THE EGGS. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 10 DAYS.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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11/19/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- ON TOP OF THE PREP COOLER: FETA CHEESE 41F CHEDDAR SHREDDED CHEESE 41F LETTUCE 41F 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: Time as a Public Health Contro
- Comment:
- WRITTEN PROCEDURE HAS BEEN PROVIDED AND APPROVED. ALL TIME MARKS HAVE BEEN PROVIDED. CORRECTED
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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06/11/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ON TOP OF THE PREP COOLER: FETA CHEESE 46F CHEDDAR SHREDDED CHEESE 45F LETTUCE 48F FOOD 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)
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED FOOD EMPLOYEE PLACE 2 PIECES OF BREAD ON THE COUNTER WITH BARE HANDS. , CORRECTED BY DISCARDING BREAD AND RETRAINING ON THE IMPORTANCE OF BARE MINIMAL CONTACT WITH READY TO EAT FOOD. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONTARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 10 DAYS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- OBSERVED ABOUT 6 EGGS SITTING ON THE COUNTER. OPERATOR STATED THAT THEY HAD BEEN OUT FOR 2 HOURS. EGGS DISCARDED.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ICE MACHINE HAS BROWN RESIDUE IN THE UPPER CORNERS OF THE MACHINE.
- 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
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05/12/2014 | Routine |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- FOOD EMPLOYEE ASSEMBLED A CLUB SANDWICH WITH BARE HANDS. DO NOT USE BARE HANDS FOR READY-TO-EAT FOODS. USE TONGS,SPATULAS, OR OTHER FOOD UTENSILS TO HANDLE READY-TO- EAT FOODS. FOOD EMPLOYEE DID PUT ON GLOVES AND WAS EDUCATED BY INSPECTOR ON POSSIBLE CONTAMINATION OF FOOD THROUGH HANDS. CORRECTED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- TEMPORARY FOOD EMPLOYEE WAS NOT AWARE OF SYMPTOMS THAT WOULD NOT PERMIT HIM TO WORK AROUND FOOD. ALL FOOD EMPLOYEES MUST BE AWARE OF SYMPTOMS THAT EFFECT FOOD OR DISEASES THAT CAN BE TRANSMITTED THROUGH THE FOOD. THE FIVE SYMPTOMS INCLUDE: (1)DIARRHEA,(2)VOMITING,(3) JAUNDICE,(4) SORE THROAT WITH A FEVER,AND (5) OPEN SORES WITH PUS. IF ANY FOOD EMPLOYEE HAS BEEN DIAGNOSED WITH ANY OF THE BIG 5 FOOD BORNE ILLNESSES, THE PERSON-IN-CHARGE(PIC) MUST BE INFORMED ABOUT THESE DISEASES. THESE DISEASE INCLUDE: (1) SALMONELLA, (2) ECOLI, (3) SHIGELLA,(4) HEPATITIS A, AND (5) NOROVIRUS. FOOD EMPLOYEE WAS EDUCATED ON THE FIVE SYMPTOMS AND THE BIG 5 FOOD BORNE ILLNESSES. INSPECTOR PROVIDED BIG 5 POSTER. CORRECTED.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- RESTAURANT HAD QUAT TEST STRIPS WHEN CHLORINE TEST STRIPS WERE NEEDED. PROVIDE APPROPRIATE TEST STRIP TO TEST CHLORINE SANITIZING SOLUTION. TEST KIT WAS PROVIDED AT END OF INSPECTION. 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)
- 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:
- OBSERVED FOOD EMPLOYEE USE WIPING CLOTH THEN CHANGED TASK TO ASSEMBLE A SANDWICH WITHOUT WASHING HANDS. WHENEVER YOU CHANGE TASKS WASH YOUR HANDS. WASH HANDS EVERYTIME YOU PERFORM A NEW TASK. EMPLOYEE WASHED HANDS AND WAS EDUCATED ON POSSIBLE CONTAMINATION OF FOOD THROUGH SOILED HANDS. CORRECTED.
- 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
- Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Comment:
- SAUSAGES INSIDE COOLER WERE UNCOVERED. FOOD STORED IN COOLERS SHALL BE COVERED WITH WRAPPINGS TO PROTECT FROM POSSIBLE CONTAMINATION. COVER SAUSAGE IN COOLER. AT THE END OF INSPECTION THE OWNER CAME IN AND COVERED ALL EXPOSED FOODS INSIDE THE COOLER. 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
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11/07/2013 | Routine |
- Critical: Good Repair and Calibration
- Comment:
- FOOD THERMOMETER IS CALIBRATED. NEW THERMOMETERS PURCHASED. 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.
- Critical: Sanitizing Solutions, Testing
- Comment:
- QUAT TEST KIT PROVIDED. 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)
|
06/28/2013 | Follow-up |
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s)
- Problems:
- Not calibrated
- Comment:
- FOOD THERMOMETER IS NOT CALIBRATED. FOOD TEMPERATURE DEVICES (FTD) SHALL BE CALIBRATED. KEEP FOOD THERMOMETER CALIBRATED. FOLLOW UP WITHIN 10 DAYS. ,
- 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.
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SANITIZER KIT AVAILABLE. A TEST KIT THAT MEASURES SANITIZING SHALL BE PROVIDED. PROVIDE TEST KIT FOR SANITIZER. FOLLOW UP WITH IN 10 DAYS. ,
- 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)
- Prohibitions
- Items:
- Laundered linen(s)
- Problems:
- Stored In toilet room
- Corrections:
- Remove and store in protected area.
- Comment:
- CLEAN LINENS WERE STORED IN EMPLOYEE BATHROOM. LAUNDERED LINENS MAY NOT BE STORED IN TOILET ROOMS FIND ANOTHER LOCATION FOR CLEAN LINENS TO BE STORED. VERIFY BY NEXT ROUTINE INSPECTION.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FTD'S WERE NOT PROVIDED AT THE FRONT COUNTER WHERE THE SMALL BLACK COOLER IS LOCATED. FTD WAS NOT PROVIDED IN THE GRILL AREA COOLER WHERE TABLE IS LOCATED. FTD'S SHALL BE PROVIDED AND READILY ACCESSIBLE. PROVIDE FTD IN BOTH LOCATIONS. FOLLOW UP WITH IN 10 DAYS. ,
- 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)
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05/30/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Facility employee restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located in the 'employee only' rest room/utility closet to encourage frequent and PROPER staff hand wash activities. , A new roll of paper hand towels was placed within the staff rest room at the time of todays Routine Inspection. Person in Charge knowledgable regarding the importance of keeping ALL hand wash sinks fully stocked.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- Front Service Counter ceiling tiles
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Replace the missing ceiling tile to the overhead area adjacent to the kitchen grill. Simply keep all ceiling tiles properly in-place to provide a smooth and easily cleanable overhead surface.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
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11/26/2012 | Routine |
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- reach-in cooler
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Keep all food items stored in longer term cold storage properly covered to protect food items and help maintain freshness.
- 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
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- reach-in cooler
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- Keep the thermometers within the coolers towards the front of the units so that they are easily readable by staff to verify proper working temperature of coolers.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Front Service Counter Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located behind the Front Service Counter to encourage frequent and PROPER staff hand wash activities.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Ventilation Hoods, Drip preven
- Items:
- Exhaust ventilation hood system(s)
- Locations:
- ventilation system
- Problems:
- Designed to allow grease or condensation from draining/dripping onto Food
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Reconfigure and collect grease drips frequently. Begin collection via trough so that drips are minimized.
- 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.
|
05/21/2012 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- Front Service Counter Ventilation hood canopy
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and remove accumulated drips from the ventilation hood canopy located adjacent to the front service counter.
- 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.
- Condenser Unit, Separation
- Items:
- Condenser unit(s)
- Locations:
- Front Service Counter Freezer(s)
- Problems:
- Not separated from food/food storage areas With dustproof barrier
- Corrections:
- Provide dustproof barrier.
- Comment:
- Provide a dust proof cover to the compressor cover located above the reach in freezer. This cover to designed to remain inplace and help protect internal cooling mechanisms.
- General violation description:
- 4-204.18 - If a condenser unit is an integral component of EQUIPMENT, the condenser unit shall be separated from the FOOD and FOOD storage space by a dustproof barrier.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- Front Service Counter ceiling tiles
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Replace missing ceiling tile to overhead area located directly above the front grill area. Keep these tiles inplace to provide a smooth and easily cleanable overhead surface.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
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11/29/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- Cookline Procedural
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- If consuming beverages within ANY kitchen areas, beverage containers must be covered. Simply place drinks into 'to go' type cups and use lids. , OWNER CORRECTED THIS VIOLATION AT THE TIME OF TODAYS ROUTINE INSPECTION BY RELOCATING OPEN BEVERAGE CONTAINER TO AN APPROPRIATE LOCATION NOT WITHIN KITCHEN. VIOLATION CORRECTED BY EDUCATION.
- 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
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- Cookline Overhead
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Replace missing ceiling tile directly over grill area walkway.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Cookline Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the kitchen hand wash sink to encourage frequent and PROPER staff hand washing.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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05/25/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Sliced tomatoes, diced tomatoes, Greek dressing, canned mushrooms at 41 F. 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEE HANDLED TOAST WITH BARE HANDS. EMPLOYEES MAY NOT HANDLE READY-TO-EAT FOODS WITH BARE HANDS-USE GLOVES, DELI PAPER, OR SUITABLE UTENSILS., Discussed matter with employee and provided handout. Employee washed hands and donned gloves. VIOLATION CORRECTED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
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11/29/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF INSPECTION, AN AIR GAP OF AT LEAST 1 INCH WAS OBSERVED BETWEEN THE END OF THE COPPER DRAIN LINE FROM THE STEAM TABLE AND THE RIM OF THE FLOOR DRAIN BELOW. THE AIR GAP APPEARED TO HAVE BEEN CREATED BY SECURING THE DRAIN LINE TO THE FRAME OF THE TABLE WITH A ZIP TIE. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Comment:
- AT ABOUT 10:30 A.M., IN THE TOP PORTION OF THE PREP COOLER (NEAR THE GRILL) DICED TOMATOES WERE FOUND AT 59 DEGREES F AND FETA CHEESE WAS FOUND AT 55-56 DEGREES F. THE OPERATOR STATES THESE FOODS HAD JUST BEEN PLACED IN THIS COOLER ABOUT 1 HOUR AGO AFTER IT HAD BEEN SERVICED BY A REPAIR PERSON. PRIOR TO THAT THE OPERATOR STATES THAT FOODS HAD BEEN KEPT IN THE REACH IN COOLER. TEMPERATURES IN THE REACH IN WERE FOUND ACCEPTABLE: I.E.: COOKED POTATOES: 35, 36, AND 37 DEGREES F. THE BOTTOM PORTION OF THE CONTAINED CHOPPED HAM AND TAZAKI SAUCE WHICH THE OPERATOR STATES HAD JUST BEEN PLACED IN THE COOLER. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD COLD ARE MAINTAINED AT 41 DEGREES F OR LESS. AN INFORMAL HEARING WAS HELD FOR THIS VIOLATION ON 6-24-2009. FURTHER ADMINISTRATIVE ACTION MAY BE FORTHCOMING. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE FOODS CITED HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS THEY MUST BE DISCARDED. THE OPERATOR IMMEDIATELY MOVED THE ABOVE FOODS BACK TO THE REACH IN COOLER. DO NOT STORE FOODS IN THIS PREP COOLER UNTIL IT CAN MAINTAIN THEM AT 41 DEGREES F OR LESS.
- 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:
- AT ABOUT 10:30 A.M., IN THE TOP PORTION OF THE PREP COOLER (NEAR THE GRILL) DICED TOMATOES WERE FOUND AT 59 DEGREES F AND FETA CHEESE WAS FOUND AT 55-56 DEGREES F. THE OPERATOR STATES THESE FOODS HAD JUST BEEN PLACED IN THIS COOLER ABOUT 1 HOUR AGO AFTER IT HAD BEEN SERVICED BY A REPAIR PERSON. PRIOR TO THAT THE OPERATOR STATES THAT FOODS HAD BEEN KEPT IN THE REACH IN COOLER. TEMPERATURES IN THE REACH IN WERE FOUND ACCEPTABLE: I.E.: COOKED POTATOES: 35, 36, AND 37 DEGREES F. THE BOTTOM PORTION OF THE CONTAINED CHOPPED HAM AND TAZAKI SAUCE WHICH THE OPERATOR STATES HAD JUST BEEN PLACED IN THE COOLER. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD COLD ARE MAINTAINED AT 41 DEGREES F OR LESS. AN INFORMAL HEARING WAS HELD FOR THIS VIOLATION ON 6-24-2009. FURTHER ADMINISTRATIVE ACTION MAY BE FORTHCOMING. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE FOODS CITED HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS THEY MUST BE DISCARDED. THE OPERATOR IMMEDIATELY MOVED THE ABOVE FOODS BACK TO THE REACH IN COOLER. DO NOT STORE FOODS IN THIS PREP COOLER UNTIL IT CAN MAINTAIN THEM AT 41 DEGREES F OR LESS. ,
- 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)
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06/15/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE END OF THE COPPER DRAIN LINE FROM THE STEAM TABLE WAS FOUND AT / BELOW THE LEVEL OF THE FLOOR DRAIN BELOW. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN LINE AND THE RIM OF THE FLOOR DRAIN BELOW THE UNIT. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN LINE AND THE RIM OF THE FLOOR DRAIN. THIS IS A REPEAT CRITICAL VIOLATION. A RISK CONTROL PLAN WAS GIVEN FOR THIS VIOLATION ON 11-3-2009. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE END OF THE COPPER DRAIN LINE FROM THE STEAM TABLE WAS FOUND AT / BELOW THE LEVEL OF THE FLOOR DRAIN BELOW. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN LINE AND THE RIM OF THE FLOOR DRAIN BELOW THE UNIT. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN LINE AND THE RIM OF THE FLOOR DRAIN. THIS IS A REPEAT CRITICAL VIOLATION. A RISK CONTROL PLAN WAS GIVEN FOR THIS VIOLATION ON 11-3-2009. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 10:20 A.M., IN THE BOTTOM PORTION OF THE PREP COOLER (NEAR THE GRILL) A CAN OF PRE COOKED HASH BROWNS WAS FOUND AT 47 DEGREES F. A PLATE OF HOT COOKED HOT DOGS ORIGINALLY IN THIS COOLER, (BUT IMMEDIATELY TRANSFERRED TO THE REACH IN COOLER BY THE COOK) WERE FOUND AT 45- 46 DEGREES F IN THE REACH IN COOLER. A REFERENCE TEMPERATURE OF CUCUMBER SAUCE IN THE PREP COOLER GAVE A READING OF 44 DEGREES F. THE OPERATOR INDICATED THAT THE HOT DOGS AND HASH BROWNS MAY HAVE BEEN IN THE PREP COOLER OVERNIGHT. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD COLD ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. AN INFORMAL HEARING WAS HELD FOR THIS VIOLATION ON 6-24-2009. FURTHER ADMINISTRATIVE ACTION MAY BE FORTHCOMING. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE FOODS CITED HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS THEY MUST BE 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)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 10:20 A.M., IN THE BOTTOM PORTION OF THE PREP COOLER (NEAR THE GRILL) A CAN OF PRE COOKED HASH BROWNS WAS FOUND AT 47 DEGREES F. A PLATE OF HOT COOKED HOT DOGS ORIGINALLY IN THIS COOLER, (BUT IMMEDIATELY TRANSFERRED TO THE REACH IN COOLER BY THE COOK) WERE FOUND AT 45- 46 DEGREES F IN THE REACH IN COOLER. A REFERENCE TEMPERATURE OF CUCUMBER SAUCE IN THE PREP COOLER GAVE A READING OF 44 DEGREES F. THE OPERATOR INDICATED THAT THE HOT DOGS AND HASH BROWNS MAY HAVE BEEN IN THE PREP COOLER OVERNIGHT. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD COLD ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. AN INFORMAL HEARING WAS HELD FOR THIS VIOLATION ON 6-24-2009. FURTHER ADMINISTRATIVE ACTION MAY BE FORTHCOMING. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE FOODS CITED HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS THEY MUST BE 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)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 10:20 A.M., IN THE BOTTOM PORTION OF THE PREP COOLER (NEAR THE GRILL) A CAN OF PRE COOKED HASH BROWNS WAS FOUND AT 47 DEGREES F. A PLATE OF HOT COOKED HOT DOGS ORIGINALLY IN THIS COOLER, (BUT IMMEDIATELY TRANSFERRED TO THE REACH IN COOLER BY THE COOK) WERE FOUND AT 45- 46 DEGREES F IN THE REACH IN COOLER. A REFERENCE TEMPERATURE OF CUCUMBER SAUCE IN THE PREP COOLER GAVE A READING OF 44 DEGREES F. THE OPERATOR INDICATED THAT THE HOT DOGS AND HASH BROWNS MAY HAVE BEEN IN THE PREP COOLER OVERNIGHT. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD COLD ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. AN INFORMAL HEARING WAS HELD FOR THIS VIOLATION ON 6-24-2009. FURTHER ADMINISTRATIVE ACTION MAY BE FORTHCOMING. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE FOODS CITED HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS THEY MUST BE 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)
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05/04/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, AN AIR GAP OF AT LEAST 1 INCH HAD BEEN PROVIDED BETWEEN THE TIP OF THE DRAIN LINE FROM (THE RINSE AND SANITIZE BASINS OF THE 3 COMPARTMENT SINK) AND THE RIM OF THE FLOOR DRAIN BELOW. THE AIR GAP WAS CREATED BY EXTENDING THE PIPE OVER THE DRAIN AND CUTTING AWAY A PORTION OF THE END. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
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11/11/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Teds Coney Island, 6790 Allen, Allen Park, MI 48101 »