| No violation noted during this evaluation. | 01/20/2015 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed left urinal in men's room overflowing on floor when flushed. Plumbing must be maintained. Repair or replace the urinal. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/09/2015 | Routine |
- Critical: Capacity
- Comment:
- HOT WATER IS NOW AVAILABLE AT BOTH KITCHEN FAUCETS. THE FAUCET HOT AND COLD SUPPLYLINES HAD BEEN CONNECTED IMPROPERLY AND ARE NOW SUPPLYING THE FAUCET IN THE STANDARD MANNER. VIOLATION CORRECTED.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Conveying Sewage
- Comment:
- THE FORMER SEWAGE EJECTOR PUMP WAS DEFECTIVE AND WASN'T EVEN PLUGGED IN. IT HAS NOW BEEN REPLACED. FLOOR DRAIN BELOW KITCHEN SINK NOW DRAINS ADEQUATELY. VIOLATION CORRECTED.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
|
07/22/2014 | Follow-up |
- Critical: Capacity
- Comment:
- THERE IS NO HOT WATER TO THE KITCHEN. DOMESTIC WATER HEATER PILOT LIGHT WAS OUT AT AND WAS RE-IGNITED AT TIME OF INSPECTION. ALTHOUGH NEARBY REST ROOM NOW OBTAINS HOT WATER, THERE IS STILL NO HOT WATER FROM THE KITCHEN FAUCETS. PROVIDE HOT WATER TO THESE FAUCETS IMMEDIATELY AND THEN CONTACT HEALTH DEPARTMENT AT (734) 727-7400 FOR A FOLLOW-UP INSPECTION TO VERIFY THIS. UNTIL THEN, SERVE ONLY FOOD ITEMS THAT ARE ALREADY PACKAGED THAT CAN SERVED TO CUSTOMERS WITHOUT BEING DIRECTLY HANDLED.,
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Common Name
- Locations:
- in the Kitchen Area
- Comment:
- SPRAY BOTTLE OF WINDEX CLEANER WAS ACTUALLY FILLED WITH BLEACH. OPERATOR LABELED BOTTLE "SPRAY BLEACH" AT MY INSTRUCTION. ITEM CORRECTED 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.
- Critical: Conveying Sewage
- Locations:
- in the Kitchen Area
- Comment:
- WHILE RUNNING THE TWO FAUCETS FOR THE FOUR COMPARTMENT SINK, THE FLOOR DRAINPIPES FOR THE 4 COMPARTMENT SINK AND NEARBY FLOOR DRAIN BACKED UP. CLEAR THE DRAINAGE PIPING IMMEDIATELY.,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Good Repair and Calibration
- Locations:
- in the Kitchen Area
- Comment:
- DIGITAL THERMOMETER WAS NOT FUNCTIONING. AFTER OPENING CASE AND CHECKING BATTERIES, THE THERMOMETER WORKED OK. ITEM CORRECTED AT TIME OF INSPECTION.
- 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: Ready-to-Eat, Potentially Haza
- Locations:
- in the display cooler
- Comment:
- CARTON OF OPENED HALF AND HALF WAS NOT DATED MARKED. (CARTON WAS OPENED JULY 15 2014.) OPERATOR DATED CARTON WITH JULY 20 2014 USE BY DATE. ITEM CORRECTED AT TIME OF INSPECTION.
- 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
- Repairing
- Locations:
- in the Kitchen Area
- Comment:
- KITCHEN AREA FLUORESCENT LIGHT HAD BURNED OUT LIGHT TUBE. REPLACE THE INOPERABLE LIGHT TUBE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
07/16/2014 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- NOT CORRECTED. EMPLOYEE DEMONSTRATED HOW TO CLEAN A CUP AND WASHED WITH SOAPY WATER (IN 1ST COMPARTMENT SINK OF 4-COMP WHICH IS FOR HAND WASHING), RINSED THE CUP THEN DRIED WITH A CLOTH TOWEL. EXPLAINED TO WASH, RINSE, SANITIZE, AIR DRY. REPEAT VIOLATION - AN OFFICE CONSULT MAY BE SCHEDULED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Characteristics
- Comment:
- CORRECTED BY REMOVING GRIDDLE.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED BY PROVIDING SOAP AT HANDWASH SINK (WAS ACTUALLY SITTING IN THE SINK).
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Separation
- Comment:
- CORRECTED BY STORING CHEMICALS SEPARATELY FROM FOOD/EQUIPMENT.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY REPAIRING LEAK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/09/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- FACILITY MAINLY JUST USES TONGS, BUT 3-COMPARTMENT SINK IS NOT BEING SET UP PROPERLY. STATED THAT WASH SINK SET UP WITH SOAP AND BLEACH, THEN ITEM RINSED AND AIR DRIED. OBSERVED POP CAN DRAINING IN SANITIZER SINK AND HANDS BEING WASHED AS WELL. SET UP 3-COPM SINK WITH WASH (SOAPY WATER), RINSE (CLEAR WATER), SANITIZE (BLEACH 50-100PPM), THEN AIR DRY.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- FACILITY HAS DOMESTIC GRIDDLE USED TO HEAT PITA BREAD AND GYRO MEAT. DISCONTINUE USE OF GRIDDLE AND REMOVE FROM FACILITY.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED MANY DRAIN FLIES AROUND DRAIN BOWL OF 3-COMPARTMENT SINK. THEY STARTED FLYING ONCE WATER RUN TO DRAIN. ELIMINATE DRAIN FLIES.
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO SOAP AT HANDWASH SINK (HAD SOAP AT DRAINBOARD ON SANITIZE SINK SIDE). PROVIDE SOAP AT HANDWASH SINK AT ALL TIMES. ENSURE HANDWASHING IS ONLY IN THE FIRST SINK.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED AIR FRESHENER NEXT TO SUGAR AND PLASTIC FORKS. OBSERVED NAIL POLISH REMOVER, PEROXIDE AND PEST SPRAYS ON SHELVES ABOVE AND NEXT TO CANNED POP AND BANANAS. STORE CHEMICALS BELOW AND AWAY FROM FOOD. CHEMICALS MOVED AWAY FROM FOOD.,
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- SANITIZE SINK DRAIN LINE IS LEAKING AT PVC PIPE CONNECTION. LEAK IS DRAINING INTO DRAIN BOWL, BUT MUST BE REPAIRED.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Problems:
- Stored jumbled
- Corrections:
- Store with handles extended.
- Comment:
- PLASTIC FORKS JUMBLED. STORE WITH HANDLES ONE WAY.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE PLASTIC SLEEVE COVERS FOR FLUORESCENT LIGHTS ABOVE BACK FOOD AREA.
- 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
|
01/27/2014 | Routine |
- Critical: Compliance with Food Law
- Comment:
- CORRECTED BY GETTING RID OF CHICKEN SHAWARMA AND NO LONGER BRINGING/MAKING ANY FOOD ITEMS FROM HOME.
- General violation description:
- 3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under 3-402.11
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. DELI CASE AIR TEMPERATURA AT 34F, CHEESECAKE 40F, MANDARIN ORANGE CUP 37F. REFRIGERATOR HAD HOT DOGS AT 40F AND SALSA AT 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)
|
08/05/2013 | 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:
- FRONT DELI CASE COOLER HAD CHEESECAKE AT 53F-54F. HALF & HALF IN COOLER, BUT IS EMPLOYEES. MUST HOLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F AT ALL TIMES. MOVE CHEESECAKE TO ANOTHER COOLER UNTIL THIS ONE CAN HOLD AT 41F OR BELOW., CORRECTED BY MOVING CHEESECAKE TO ANOTHER 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)
|
07/17/2013 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- CORRECTED BY PROPERLY SETTING UP 3-COMP SINK.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED BY PROVIDING A FOOD PROBE THERMOMETER.
- 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)
- Critical: Person in Charge
- Comment:
- CORRECTED BY BEING KNOWLEDGEABLE ON FOOD CODE REQUIREMENTS.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY ADJUSTING COOLER AND HOLDING FOOD ITEMS AT 40F.
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY PROVIDING A CHLORINE 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)
- Critical: Temperature Measuring Devices
- Comment:
- CORRECTED BY PROVIDING THERMOMETERS IN ALL 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)
|
01/28/2013 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- PERSON IN CHARGE STATED FOOD CONTACT SURFACES OF EQUIPMENT (TONGS, ETC) ARE CLEANED IN BLEACH WATER, THEN RINSED AND AIR DRIED. FOR A FOOD FACILITY, ANY FOOD CONTACT SURFACES OF EQUIPMENT MUST BE WASHED IN SOAPY WATER, RINSED IN CLEAR WATER, SANITIZED (BLEACH/CHLORINE AT 50 TO 100PPM), THEN AIR DRIED. TRAIN AND EDUCATE ALL EMPLOYEES ON PROPER WASH, RINSE, SANITIZE, AND AIR DRY PROCEDURES. ,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY DOES NOT HAVE A PROBE THERMOMTER TO TAKE TEMPERATURES OF FOOD. PROVIDE A PROBE THERMOMETER AND ENSURE IT'S CALIBRATED.,
- 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)
- Critical: Person in Charge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- PERSON IN CHARGE WAS NOT KNOWLEDGEABLE ON PROPER SANITIZING OF FOOD CONTACT SURFACES, FOOD HOLDING TEMPERATURES. ENSURE KNOWLEDGE IS ACQUIRED ABOUT THE FOOD CODE.,
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- NEW DELI CASE COOLER HAS ITEMS STORED ABOVE 41F: RICE PUDDING 51F, HUMMUS 51F, CHEESECAKE 55F, CORNED BEEF AND PASTRAMI SANDWICHES 53F. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD COLD AT OR BELOW 41F. DISCARD ANY OF THESE ITEMS THAT HAVE BEEN IN UNIT OVER 4 HOURS. REPAIR TO MAINTAIN FOOD AT 41F OR BELOW. PERSON IN CHARGE STATED SHE SPOKE WITH THE VENDOR THAT UNIT WAS PURCHASED FROM AND THAT UNIT COULD NOT BE ADJUSTED - IT COMES ADJUSTED FROM MANUFACTURER. PERSON IN CHARGE WILL CONTACT COMPANY TO FIND OUT HOW TO ADJUST COOLER AND/OR CONTACT WCHD FOR POSSIBLE HELP.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE TEST STRIPS TO USE TO DETERMINE PROPER CONCENTRATION OF SANITIZER.,
- 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: Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE THERMOMETERS IN FRIDGE AND DELI CASE COOLER TO READ AMBIENT AIR TEMPERATURE.,
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE "EMPLOYEES MUST WASH HANDS" SIGNS IN ALL 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.
|
01/11/2013 | Routine |
| No violation noted during this evaluation. | 07/06/2012 | Routine Inspection |
| No violation noted during this evaluation. | 12/20/2011 | Routine Inspection |
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- Employee(s) sanitize compartment
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
06/29/2011 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- THE FOOD CONTACT SURFACES OF THE HOT DOG WARMING CABINET ARE NOT SANITIZED AFTER CLEANING. ALL FOOD-CONTACT SURFACES MUST BE SANITIZED AFTER BEING CLEANED AFTER USE. SANITIZE THE INTERIOR OF THE HOT DOG WARMING CABINET AFTER CLEANING IT AT THE END OF EACH DAY. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH THE PERSON IN CHARGE. THE PERSON IN CHARGE STATES THAT THE FOOD CONTACT SURFACES WILL BE WASHED, RINSED, SANITIZED IN THE 3-COMPARTMENT SINK WITH ALL OTHER WARES.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- DISCONTINUE THE PRACTICE OF DRYING WARES WITH A CLOTH TOWEL AFTER WARE WASHING. ALLOW ALL WARES TO AIR DRY AFTER BEING WASHED, RINSED, AND SANITIZED.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A FOOD PROBE THERMOMETER TO MONITOR FOOD TEMPERATURES IN COLD HOLDING, HOT HOLDING, AND DURING COOKING.
- 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
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- PROVIDE PAPER TOWEL AT THE HAND WASH SINK TO FACILITATE PROPER 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
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHLORINE TEST STRIPS TO MONITOR THE CHLORINE CONCENTRATION IN THE SANITIZER AT THE 3-COMPARTMENT SINK AND IN THE WIPING CLOTH BUCKET.
- 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)
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12/06/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about The Rack, 28410 Joy Rd., Livonia, MI 48150 »