- Outer Openings, Protected
- Items:
- Outer opening(s) door(s) floors
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Back door has a gap along the bottom that can allow for pest entry. A weather strip is needed by next inspection, or repair/replace door as discussed. Recheck in 6 months, next routine inspection.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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04/23/2015 | Routine |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands Rinsed hands only
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- OBSERVED EMPLOYEE RINSE HANDS WITHOUT SOAP AND DRY HANDS ON APRON. EMPLOYEES MUST WASH HANDS WITH SOAP AND WARM WATER FOR 15-20 SECONDS BEFORE DRYING WITH PAPER TOWEL. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE PERSON IN CHARGE. HANDS WILL BE WASHED WITH THE PROPER PROCEDURE.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- OBSERVED EMPLOYEE EATING IN KITCHEN AND DRINKING FROM UNCOVERED CUP. EMPLOYEES MUST EAT IN A DESIGNATED AREA WHERE FOOD AND EQUIPMENT MAY NOT BECOME CONTAMINATED. EMPLOYEES MUST DRINK FROM AND STORE BEVERAGES IN COVERED 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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10/17/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- BAR COOLER IS NOT FUNCTIONING. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. REPAIR.
- 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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04/22/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED. 100 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE GLASS WASHER.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Warewashing Equipment, Cleanin
- Comment:
- CORRECTED. THE DETERGENT PUMP AT THE GLASS WASHER HAS BEEN REPLACED. DETERGENT OBSERVED DISPENSING AS REQUIRED.
- 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)
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11/06/2013 | Follow-up |
- Critical: Gloves, Use Limitation
- Items:
- Single-use glove(s)
- Problems:
- Washed or rinsed off
- Corrections:
- DO NOT wash or rinse off glove(s), dispose and replace with new glove(s).
- Comment:
- 1. OBSERVED SEVERAL SINGLE-USE GLOVES RESERVED FOR RE-USE IN THE DISH WASHING AREA. 2. OBSERVED EMPLOYEE RINSE OFF SINGLE-USE GLOVES AT THE 3-COMPARTMENT SINK SINGLE-USE GLOVES MUST BE REPLACED AFTER EACH USE OR WHEN CONTAMINATED. DO NOT RE-USE OR WASH SINGLE-USE GLOVES. CORRECTED DURING INSPECTION THROUGH DISCUSSION/EDUCATION OF PERSON IN CHARGE. SINGLE-USE GLOVES WILL NOT BE RE-USED OR WASHED.
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE GLASS WASHER. 50-100 PPM CHLORINE MUST BE PROVIDED TO SANITIZE WARES. REPAIR THE GLASS WASHER TO SANITIZE PROPERLY. USE THE MAIN DISH MACHINE OR 3-COMPARTMENT SINK TO WASH GLASSES IN THE MEANTIME. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED A TRAY OF SOILED FLATWARE STORED IN THE SOLE HAND WASH SINK IN THE KITCHEN BLOCKING THE SINK FROM USE FOR HAND WASHING. HAND WASH SINKS MUST BE KEPT ACCESSIBLE FOR HAND WASHING AT ALL TIMES. DO NOT STORE ITEMS IN THE HAND WASH SINK. CORRECTED AT TIME OF INSPECTION BY RELOCATING THE TRAY OF FLATWARE FROM THE HAND WASH SINK.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Critical: Warewashing Equipment, Cleanin
- Items:
- Cleaning agents for warewashing detergent
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- DETERGENT SUPPLY LINE AT THE BAR GLASS WASHER OBSERVED CLOGGED. NO PRODUCT IS DISPENSED INTO THE WASHER. DETERGENT MUST BE USED DURING WARE WASHING. REPAIR THE GLASS WASHER TO DISPENSE DETERGENT AS REQUIRED. USE THE MAIN DISH MACHINE OR 3-COMPARTMENT SINK TO WASH GLASSES IN THE MEANTIME. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- 1. SCOOP, SPATULA, PIZZA CUTTER STORED IN STANDING WATER AT ROOM TEMPERATURE 2. LETTUCE TONGS STORED WITH HANDLE IN THE LETTUCE
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS OBSERVED STORED ON COUNTERS BETWEEN USES.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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10/23/2013 | Routine |
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