- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s) dish washing area
- Problems:
- Below 25 ppm And/or water temperature below 120 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- The dish machine, with dishes present in the machine tested at 0 ppm chlorine sanitizer. The PIC primed the machine and it still did not produce sanitizer. This is a chronic violation: An office consultation at WCHD may be scheduled (6 straight inspections).
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- ice cream machine
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Dairy product in the upper part (hopper) of ice cream machine was at 59f. Hold at or below 41f. Dispose of that product. Corrected: The machine was shut down, and employees instructed not to use.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean the floors under equipment and along walls.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Kitchen oven and cooler door handles sticky with old food residue. Clean daily to prevent hand/glove contamination while working. Clean the gasket on the front counter reach in cooler. Clean counters/tables under kitchen equipment.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Warewashing Equipment, Cleanin
- Items:
- Warewashing equipment three compartment sink basins, Warewashing equipment dishmachine
- Locations:
- dish machine(s)
- Problems:
- Not cleaned Through out the day as necessary, Not cleaned
- Corrections:
- Clean as specified above., Clean as required above.
- Comment:
- The inside of the dish machine and the chemical mixing bowl on outside of machine have old residue. The sanitize compartment if the 3 compartment sink had old debris build up. Keep clean. The sink was cleaned at time inspection.
- General violation description:
- 4-501.14 - A WAREWASHING machine
|
07/23/2014 | Routine |
- Critical: Controlling Pests
- Comment:
- CORRECTED BY ELIMINATING 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: Manual and Mechanical Warewash
- Comment:
- CORRECTED BY PROVIDING 50-100PPM CHLORINE AT DISHMACHINE.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Nonfood-Contact Surfaces
- Comment:
- CORRECTED BY CLEANING FACILITY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/07/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED A FEW DRAIN FLIES IN FACILITY. ELIMINATE 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s) dish washing area
- Problems:
- Below 25 ppm And/or water temperature below 120 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE AT 0PPM CHLORINE. REPAIR TO PROVIDE 50-100PPM CHLORINE.,
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- OBSERVED SOILED: COOLER DOORS, CUPBOARD UNDER POP MACHINE IN DINING ROOM, DRAIN TRAY POP MACHINE, EQUIPMENT IN KITCHEN. CLEAN.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
07/20/2013 | Routine |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTION MADE: Observed the automatic dish wash machine is fully functioning. The spray arms are effectively distributing the chlorine sanitizer solution during the final rinse @ 100 ppm. Note: Only a minimum of 25 ppm chlorine sanitizer solution is needed for a final rinse temperature of 120*F.
- 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
|
09/13/2012 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- Observed the upper and lower spray arms are not rotating inside the dish wash machine
- General violation description:
- 4-501.114 - the mechanisms clogged from a possible discharge of sediment and scale from a disturbed water line. The 100 ppm chlorine sanitizer solution viewed being dispensed into the rinse water was not being dispensed inside the dish wash machine. Discontinue using this dish wash machine until repairs and operations are functioning fully. Until then, utilize the 3-compartment sinks to wash, rinse and sanitize all food utensils and related food equipment.,
- Equipment, Cleaning Frequency
- Comment:
- Observed the upper and lower spray arms not rotating inside the dish wash machine clogged possibly from a large discharge of water pipe sediment/scale. The possible tan sediment/scale was described earlier as thick grease residue. Restore the dish wash machine to be fully operational
- General violation description:
- 4-501.14 - following needed cleaning/repairs, before further use.
- Precleaning
- Comment:
- Observed the upper and lower spray arms not rotating inside the dish wash machine clogged possibly from a large discharge of water pipe sediment/scale. The possible tan sediment/scale was described earlier as thick grease residue. Restore the dish wash machine to be fully operational
- General violation description:
- 4-603.12 - following needed cleaning/repairs, before further use.
- Ventilation Hoods, Drip preven
- Comment:
- Non-compliant: Observed ventilation hood still missing its grease collection cups
- General violation description:
- 4-204.11 - install receiving cups.
- Warewashing, Cleaning Agents
- Comment:
- Observed the cleansing agent being dispensed into the wash water but not being dispensed inside the dish wash machine. Discontinue using this dish wash machine until repairs are completed.
- General violation description:
- 4-501.17 - When used for WAREWASHING, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified in # 4-301.12(C), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. (Pf)
|
08/13/2012 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s) dish washing area
- Problems:
- Below 25 ppm And/or water temperature below 120 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed the dish machine dispensing zero sanitizer solution into the final rinse
- General violation description:
- 4-501.114 - adjust equipment to dispense a minimum @ 25 p.p.m. for a final rinse temperature @ 120*F. The 3-compartment sinks are available with for manual dish washing, rinsing and sanitizing by full submersion for 30 seconds in 200 ppm quaternary ammonia solution. REPEAT CRITICAL VIOLATION REQUIRES THE OPERATOR TO COMPLETE A RISK CONTROL PLAN AND SUBMITTED TO WAYNE COUNTY HEALTH DEPARTMENT FAX# 734 727-7165 ATTENTION RUSSELL LEVISKA, ENVIRONMENTALIST FOR OPERATIONAL REVIEW AND APPROVAL.
- Equipment, Cleaning Frequency
- Comment:
- Observed the gross food grease accumulation on the inside surfaces of the dish wash machine
- General violation description:
- 4-501.14 - clean thoroughly daily.
- Precleaning
- Items:
- Precleaning
- Locations:
- dish machine(s) dish washing area
- Problems:
- Not performed
- Corrections:
- Preclean as specified above.
- Comment:
- Thick food grease residue suggest food containers aren't being scrapped or pre soaked before placing into the dish wash machine.
- General violation description:
- 4-603.12 - (A) FOOD debris on EQUIPMENT and UTENSILS shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a WAREWASHING machine with a prewash cycle. (B) If necessary for effective cleaning, UTENSILS and EQUIPMENT shall be preflushed, presoaked, or scrubbed with abrasives.
- Ventilation Hoods, Drip preven
- Items:
- Exhaust ventilation hood system(s) guard(s)
- Locations:
- ventilation system fryer(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto Equipment
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Observed grease laden condensation accumulation on the floor and deep firer equipment from the above ventilation hood absent the missing grease collection cup
- General violation description:
- 4-204.11 - install needed grease receiving cup.
- Warewashing, Cleaning Agents
- Items:
- Cleaning agents for warewashing detergent
- Locations:
- dish machine(s)
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed no detergent being dispensed into the dish wash machine
- General violation description:
- 4-501.17 - replace detergent container with new.
|
07/12/2012 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED. CORRECTION MADE, FOLLOWING INSTRUCTION, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), NORO VIRUS, SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Locations:
- dish machine(s) sanitize compartment
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- Observed "0" p.p.m. chemical sanitizer being dispensed from the dish wash machine
- General violation description:
- 4-501.114 - cleaned dishes must be sanitized prior to use, repair sanitizer dispenser. Correction Made: Observed the cleaned items from the dish machine are submerged into 200 ppm. Quart sanitizer solution for 30 seconds then removed from the third compartment sink to air dry prior to use.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- utility room
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed wet mop head stored in emptied bucket
- General violation description:
- 6-501.16 - hang or drape wet mop head to increase air flow and quicken drying time. Correction Made: Observed mop head draped over the squeeze chamber to air dry effectively.
- Equipment, Cleaning Frequency
- Items:
- Warewashing equipment dishmachine, Warewashing equipment dishmachine
- Locations:
- dish machine(s) sanitize compartment, dish machine(s) drain
- Problems:
- Not cleaned Before use, Not cleaned
- Corrections:
- Clean as specified above., Clean as required above.
- Comment:
- Observed the mixing basin and drain filter thick crusted with food/grease residue
- General violation description:
- 4-501.14 - thoroughly clean with increase frequency. CORRECTION MADE: Observed basin and filter cleaned this day.
|
07/27/2011 | Routine Inspection |
| No violation noted during this evaluation. | 07/27/2010 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED. DISH MACHINE PROVIDING 50 TO 100PPM CHLORINE TO PROPERLY SANITIZE FOOD EQUIPMENT.
- 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
|
02/02/2010 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE AT 0PPM CHLORINE. STILL SOME LIQUID IN SANITIZER BUCKET, BUT BUCKET WAS CHANGED TO BRAND NEW BUCKET. SANITIZER STILL NOT GOING THROUGH DISH MACHINE. PROVIDE 50 TO 100PPM CHLORINE TO PROPERLY SANITIZE EQUIMPENT. USE 3-COMPARTMENT SINK UNTIL REPAIRS MADE. THIS IS A REPEAT FROM THE LAST ROUTINE. 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
|
01/15/2010 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CORRECTED. EMPLOYEE CHANGED LINE TO FULL BUCKET OF SANITIZER. DISH MACHINE AT 50 TO 100PPM CHLORINE. , DISH MACHINE AT 0PPM CHLORINE. BUCKET WAS TIPPED FORWARD WITH A LITTLE AMOUNT OF SANITIZER LEFT, BUT WAS NOT GOING THROUGH MACHINE. PROVIDE 50 TO 100PPM CHLORINE TO PROPERLY SANITIZE EQUIPMENT.
- 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
|
08/03/2009 | Routine Inspection |
| No violation noted during this evaluation. | 02/05/2009 | Routine Inspection |
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