- Critical: Controlling Pests
- Comment:
- CORRECTED. THE DRAIN FLY POPULATION HAS BEEN GREATLY REDUCED BY CLEANING OF SURFACES, APPLICATION OF ECO LAB SSI-50 INSECTICIDE AND ECO LAB DRAIN GEL.
- 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: Hand Drying Provision
- Comment:
- CORRECTED DURING ROUTINE INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED DURING ROUTINE INSPECTION.
- 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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10/07/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- MANY DRAIN FLIES (AKA SEWAGE GNATS) OBSERVED IN THE KITCHEN NEAR THE 1-COMPARTMENT FOOD PREP SINK AND THE STORAGE AREA FOR BROOMS AND DUST PANS. THE PRESENCE OF PESTS MUST BE CONTROLLED. CONTACT THE PEST CONTROL OPERATOR TO TREAT FOR THE GNATS. THOROUGHLY CLEAN THE AREAS WHERE GNATS ARE ACCUMULATED INCLUDING THE BROOMS AND DUST PANS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 30 DAYS.,
- 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: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- MANY DRAIN FLIES (AKA SEWAGE GNATS) OBSERVED IN THE KITCHEN NEAR THE 1-COMPARTMENT FOOD PREP SINK AND THE STORAGE AREA FOR BROOMS AND DUST PANS. THE PRESENCE OF PESTS MUST BE CONTROLLED. CONTACT THE PEST CONTROL OPERATOR TO TREAT FOR THE GNATS. THOROUGHLY CLEAN THE AREAS WHERE GNATS ARE ACCUMULATED INCLUDING THE BROOMS AND DUST PANS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 30 DAYS.,
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO PAPER TOWEL PROVIDED AT THE HAND WASH SINK IN THE KITCHEN. PAPER TOWEL MUST BE PROVIDED AT EACH HAND WASH SINK. PROVIDE. CORRECTED AT TIME OF INSPECTION BY PROVIDING PAPER TOWEL AT THE HAND WASH SINK IN THE KITCHEN.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO PAPER TOWEL PROVIDED AT THE HAND WASH SINK IN THE KITCHEN. PAPER TOWEL MUST BE PROVIDED AT EACH HAND WASH SINK. PROVIDE. CORRECTED AT TIME OF INSPECTION BY PROVIDING PAPER TOWEL AT THE HAND WASH SINK IN THE KITCHEN.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- IN THE HOT HOLDING UNIT OBSERVED THE FOLLOWING FOODS HELD AT UNSAFE TEMPERATURES: CHILI AT 110*F IN THE CENTER VEGETABLE SOUP AT 100*F IN THE CENTER BOTH THE CHILI AND SOUP OBSERVED AT 175*F OR HOTTER AT THE OUTER EDGE. HOT FOODS MUST BE HELD AT 135*F OR HOTTER THROUGHOUT. STIR FOOD TO ENSURE THAT IT IS HELD AT PROPER TEMPERATURE THROUGHOUT. CORRECTED AT TIME OF INSPECTION BY STIRRING THE SOUP AND CHILI, BOTH OBSERVED AT 165*F THROUGHOUT AFTER STIRRING.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- IN THE HOT HOLDING UNIT OBSERVED THE FOLLOWING FOODS HELD AT UNSAFE TEMPERATURES: CHILI AT 110*F IN THE CENTER VEGETABLE SOUP AT 100*F IN THE CENTER BOTH THE CHILI AND SOUP OBSERVED AT 175*F OR HOTTER AT THE OUTER EDGE. HOT FOODS MUST BE HELD AT 135*F OR HOTTER THROUGHOUT. STIR FOOD TO ENSURE THAT IT IS HELD AT PROPER TEMPERATURE THROUGHOUT. CORRECTED AT TIME OF INSPECTION BY STIRRING THE SOUP AND CHILI, BOTH OBSERVED AT 165*F THROUGHOUT AFTER STIRRING.,
- 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- AIR THERMOMETER IN THE 1-DOOR PREP COOLER INACCURATE/BROKEN. UNABLE TO LOCATE THE AIR THERMOMETER IN THE 3-DOOR SANDWICH PREP COOLER. ALL COOLERS MUST HAVE A THERMOMETER THAT IS ACCURATE AND LOCATED IN AN EASILY VIEWED AREA. PROVIDE.
- 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- AIR THERMOMETER IN THE 1-DOOR PREP COOLER INACCURATE/BROKEN. UNABLE TO LOCATE THE AIR THERMOMETER IN THE 3-DOOR SANDWICH PREP COOLER. ALL COOLERS MUST HAVE A THERMOMETER THAT IS ACCURATE AND LOCATED IN AN EASILY VIEWED AREA. PROVIDE.
- 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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09/22/2014 | Routine |
Restaurant representatives - add corrected or new information about Boar's Head Deli, Metro Airport, Mcnamara Terminal A Space10-1c, Romulus, MI 48242 »