- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed numerous french fries in the drain of the mop sink. Facilities must be kept clean. The mop sink drain was cleaned in my presence. Violation corrected.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed electrical cord for the pop dispenser on the wet floor under the front handsink. Equipment must be maintained. The cord was removed from the floor and stored securely at the back of the pop cooler. Violation corrected.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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01/26/2015 | Routine |
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED OPEN CAN ON SHELF AND BOTTLED BEVERAGES. FOOD EMPLOYEES SHALL USE A CUP WITH A LID AND STRAW SO THE BEVERAGE IS COVERED AND HANDS WON'T BE CONTAMINATED. CORRECTED DURING INSPECTION.
- 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
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07/23/2014 | Routine |
| No violation noted during this evaluation. | 01/30/2014 | Routine |
| No violation noted during this evaluation. | 07/22/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CHICKEN WINGS ARE NOW HELD IN REACH-IN COOLER AT 41F. BLANCHED FRIES ARE HELD IN ICE PAN AT 41F. FACILITY HAS NOT RECEIVED ANY FURTHER INFORMATION ON THE WAY SAUCES THAT ARE MADE BY MIXING SHELF STABLE SAUCES AND/OR DRY SEASONING. FURTHER INFORMATION IS STILL NEEDED. THIS WILL BE UNDER REVIEW WITH TEH FOOD SECTION UNIT CHIEF AT WCHD.
- 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: Responsibility of Permit Holde
- Comment:
- CORRECTED BY HAVING EMPLOYEES REVIEW AND SIGN THE MDA HEALTH FORMS.
- 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.
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02/25/2013 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Comment:
- CORRECTED. IN-USE UTENSILS ARE CHANGED OUT OR WASHED, RINSED AND SANITIZED EVERY 2 HOURS.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED. RAW CHICKEN AND BLANCED FRIES STILL SITTING OUT WITHOUT TIME OR TEMPERATURE CONTROL. CHICKEN AT 41F-51F AND FRIES 46F-56F. ICE IN CONTAINERS BELOW CHANGED EVERY 2 HOURS, BUT FOOD ITEMS NOT SUBMERGED, THUS A TEMP OF 41F CAN NOT BE HELD. EXPLAINED THE TIME MARKING PROCEDURE (PROVIDE WRITTEN PROCEDURE AND TIME MARK FOODS), OR USE TEMP CONTROL AND KEEP CHICKEN AND FRIES 41F OR BELOW. FACILITY MADE SAUCES ARE STILL HELD AT ROOM TEMPERATURE. OWNER IS EMAILING DOCUMENTATION ON SAUCES BEING SHELF STABLE. UPON RECEIVING EMAIL, IT WILL BE DETERMINED IF SAUCES ARE NOT PHF. SUBMIT RISK CONTROL PLAN. FOLLOW-UP IN 5 DAYS.,
- 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: Responsibility of Permit Holde
- Comment:
- NOT CORRECTED. EMPLOYEES STATED THEY HAVE NOT BEEN SCREENED FOR THE "BIG 5" FOODBORNE ILLNESSES OR REVIEWED THE MDA HEALTH FORMS. FACILITY MUST SCREEN ALL EMPLOYEES AND HAVE THEM SIGN THE PROVIDED MDA FORMS OR IMPLEMENT THEIR OWN FORMS. SUBMIT RISK CONTROL PLAN. FOLLOW-UP IN 5 DAYS.,
- 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.
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01/28/2013 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- TONGS USED AT FRYER FOR CHICKEN AND FRIES ARE CLEANED DAILY. IN-USE UTENSILS FOR POTENTIALLY HAZARDOUS FOODS SHALL BE WASHED, RINSED, SANITIZED AND AIR DRIED AT LEAST EVERY 4 HOURS TO PREVENT BACTERIA GROWTH. PERSON IN CHARGE STATED THEY WILL INCLUDE CLEANING OR CHANGING OUT IN-USE UTENSILS EVERY 2 HOURS.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED RAW CHICKEN HELD OUT BY FRYER AREA AT 41F-47F AND A CONTAINER OF BLANCHED FRIES ON PREP TABLE AT 44F-51F. PERSON IN CHARGE STATED THESE ITEMS ARE HELD OUT UNTIL USED UP. BOTH ITEMS ARE IN A PLASTIC STRAINER TUB SITTING OVER A TUB OF ICE, BUT THE ICE DOES NOT SURROUND THE FOOD TO KEEP IT AT 41F OR BELOW. CHICKEN AND FRIES MUST BE HELD AT OR BELOW 41F OR TIME MARKING MAY BE USED WHICH INCLUDES A WRITTEN PROCEDURE THAT IS POSTED. (PROVIDED FACILITY WITH HANDOUT EXPLAINING TIME MARKING). OBSERVED A FEW WING SAUCES HELD AT ROOM TEMPERATURE THAT ARE MADE IN THE FACILITY BY MIXING A FEW ITEMS TOGETHER: - MILD SAUCE: COMMERCIALLY MADE HOT SAUCE WITH COMMERCIALLY MADE BUTTER SAUCE - LEMON PEPPER SAUCE: BUTTER SAUCE WITH LEMON PEPPER SEASONING - LOUISIANA RUB: BUTTER SAUCE, CAJUN SEASONING AND GRANULATED GARLIC - GARLIC SAUCE: BUTTER SAUCE WITH GARLIC SEASONING THESE SAUCES COULD POSSIBLY BE POTENTIALLY HAZARDOUS THUS, SHALL BE HELD UNDER TEMPERATURE CONTROL. UNLESS FACILITY CAN PROVIDE A WRITTEN DOCUMENT SHOWING THESE ITEMS HAVE BEEN TESTED IN AN APPROVED LAB AND DO NOT PROMOTE THE GROWTH OF LISTERIA BACTERIA, THEY MUST BE HELD AT 41F OR BELOW. THIS WILL ALSO BE UNDER REVIEW AT THE WAYNE COUNTY HEALTH DEPARTMENT., ,
- 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: 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:
- PERSON IN CHARGE STATED EMPLOYEES DO NOT WORK SICK, BUT DID NOT KNOW ABOUT THE "BIG 5 FOODBORNE ILLNESSES" AND HAVE NOT SCREENED AND EDUCATED EMPLOYEES ON NOTIFYING THE PERSON IN CHARGE WHEN THEY EXPERIENCE ANY OF THESE CONDITIONS. FACILITY WAS GIVEN MDA HEALTH FORMS TO USE IN SCREENING AND EDUCATING ALL EMPLOYEES ON A HEALTH POLICY., ,
- 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: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Equipment
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED FOOD SERVICE GLOVES STORED WITH CHEMICALS, OBSERVED SOAP STORED ABOVE OIL, OBSERVED SPRAY BOTTLE STORED ON SHELF WITH POP BOXES, OBSERVED RUBBING ALCOHOL ABOVE PREP COOLER, OBSERVED SPRAY BOTTLE OF SANITIZER ON ROLLING CART THAT HAS SINGLE-USE ITEMS. STORE CHEMICALS BELOW AND AWAY FROM FOOD AND/OR FOOD EQUIPMENT., CORRECTED DURING INPSPECTION BY MOVING GLOVES TO ANOTHER SHELF AWAY FROM CHEMICALS, SOAP MOVED TO CHEMICAL SHELF, OTHER ITEMS MOVED BELOW AND AWAY FROM ANY FOOD OR 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
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED UNCOVERED BEVERAGE CONTAINERS IN BACK KITCHEN AREA. EMPLOYEE BEVERAGES IN KITCHEN AREA MUST BE IN A CUP WITH A LID AND STRAW OR TRAVEL MUG WITH LID AND MUST BE HANDLED IN A MANNER TO PROTECT FROM CONTAMINATING HANDS., CORRECTED DURING INSPECTION BY DISCARDING CUPS AND EDUCATING EMPLOYEES ON THE PROPER BEVERAGE CONTAINERS.
- 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
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01/10/2013 | Routine |
Restaurant representatives - add corrected or new information about Wingstop, 28517 Schoolcraft, Livonia, MI 48150 »