| No violation noted during this evaluation. | 05/14/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Utensil(s) knives
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The can opener blade is rusty. Corrected by cleaning.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- glass washer Front Counter
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- The front glass washer tested at 0 ppm chlorine. Provide 50 -100 ppm at all times when operating. Corrected by washing glasses in the kitchen machine and calling for repair.
- 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:
- Facility
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The following food is out of compliance in upright 2 door cooler: Cut melon, milk, cut lettuce at 46-47f. Corrected by moving all PHF to a 41f cooler and calling for repair of cooler. Repeat violation: complete and fax risk control plan to number on from or e-mail within 2 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)
|
01/07/2015 | Routine |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Locations:
- food bar ice scoop(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- ICE SCOOPS STORED AT ICE BIN IN SOILED, STANDING WATER., FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED WHEN CONTAMINATED.
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink dishwash area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SOAP PROVIDED AT EACH HANDSINK.
- 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)
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- Dry storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASE OF CUPS STORED DIRECTLY ON THE DRY STORAGE ROOM FLOOR.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) MICROWAVE OVEN 2) UNTENSILS STORAGE PANS IN DISH AREA 3) FAN GUARDS INSIDE 2-DOOR REACH-IN COOLERS
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
05/22/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions, Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided, Not provided At hand sink
- Corrections:
- Provide., provide
- Comment:
- CORRECTED BY PROVIDING PAPER TOWEL AT THE HAND WASH SINK IN THE WARE WASHING AREA.
- 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, Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided, Not provided At hand sink
- Corrections:
- Provide., provide
- Comment:
- CORRECTED BY PROVIDING PAPER TOWEL AT THE HAND WASH SINK IN THE WARE WASHING AREA.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink dishwash area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED BY PROVIDING SOAP AT THE HAND WASH SINK IN THE WARE WASHING AREA.
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink dishwash area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED BY PROVIDING SOAP AT THE HAND WASH SINK IN THE WARE WASHING AREA.
- 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: 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 BAR GLASS WASHER. THE SANITIZER JUG OBSERVED TO BE EMPTY. CORRECTED AT TIME OF INSPECTION BY PROVIDING A NEW SANITIZER JUG AND PRIMING THE SANITIZER PUMP. 100 PPM CHLORINE DETECTED.
- 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: 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 BAR GLASS WASHER. THE SANITIZER JUG OBSERVED TO BE EMPTY. CORRECTED AT TIME OF INSPECTION BY PROVIDING A NEW SANITIZER JUG AND PRIMING THE SANITIZER PUMP. 100 PPM CHLORINE DETECTED.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- 2 LIGHT FIXTURES MISSING SHIELDS IN THE KITCHEN.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- 2 LIGHT FIXTURES MISSING SHIELDS IN THE KITCHEN.
- 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
|
05/22/2013 | Routine |
| No violation noted during this evaluation. | 05/29/2012 | Routine Inspection |
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions continuous towel system supplying user with clean towel
- Locations:
- bar(s) Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- No paper towels at bar hand wash sink. Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
05/27/2011 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- CORRECTED: A VENTED DOUBLE CHECK VALVE BACKFLOW DEVICE HAS BEEN INSTALLED ON THE WATER LEADING TO THE ESPRESSO MACHINE.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Good Repair and Proper Adjustm
- Comment:
- CORRECTED: THE GLASS WASH HAS BEEN INSTALLED AND IS NOW SANITIZING AT THE PROPER CONCENTRATION. A CHEMICAL ALARM HAS ALSO BEEN INSTALLED AND IS WORKING PROPERLY.
- 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.
- Handwashing Signage
- Comment:
- PROVIDE HANDWASH REMINDER SIGNS AT ALL HAND WASH STATIONS. PER P.IC. "SMALLER SIGNS ARE ON ORDER AND SHOULD BE RECEIVED WITHIN A FEW DAYS." CORRECT BY FIRST ROUTINE INSPECTION.
- 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.
|
04/11/2011 | Follow-up |
| No violation noted during this evaluation. | 11/24/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/24/2009 | Routine Inspection |
| No violation noted during this evaluation. | 05/14/2009 | Routine Inspection |
- Critical:
- Items:
- Cold food item(s)
- Locations:
- refrigerator drawer(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OUT OF TEMPERATURE FOOD DISPOSED OF. FAX COMPLETED RISK CONTROL PLAN TO 734-727-7165 ATTENTION: MELINDA. VIOLATION CORRECTED., THIS IS A REPEAT CRITICAL VIOLATION. PIC HAS OPTED TO COMPLETE RISK CONTROL PLAN INSTEAD OF SCHEDULING OFFICE CONSULTATION., BACON, SAUSAGES MEASURE INTERNAL TEMPERATURES OF 47 F. FOODS MUST BE HELD TO AN INTERNAL TEMPERATURE OF 41 F.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- refrigerator drawer(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OUT OF TEMPERATURE FOOD DISPOSED OF. FAX COMPLETED RISK CONTROL PLAN TO 734-727-7165 ATTENTION: MELINDA. VIOLATION CORRECTED., THIS IS A REPEAT CRITICAL VIOLATION. PIC HAS OPTED TO COMPLETE RISK CONTROL PLAN INSTEAD OF SCHEDULING OFFICE CONSULTATION., BACON, SAUSAGES MEASURE INTERNAL TEMPERATURES OF 47 F. FOODS MUST BE HELD TO AN INTERNAL TEMPERATURE OF 41 F.
- 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)
- Items:
- Equipment, Equipment
- Locations:
- reach-in cooler near handwash sink, refrigerator drawer(s)
- Problems:
- In poor repair, Do not meet requirements of rule
- Corrections:
- Repair/replace., Repair/replace to meet requirements of rule.
- Comment:
- UNTIL COOLER IS REPAIRED/REPLACED, DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS IN UNIT., REFRIGERTATED DRAWER NOT HOLDING FOOD TO AN INTERNAL TEMPERATURE OF 41 F. REPAIR/REPLACE.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment, Equipment
- Locations:
- reach-in cooler near handwash sink, refrigerator drawer(s)
- Problems:
- In poor repair, Do not meet requirements of rule
- Corrections:
- Repair/replace., Repair/replace to meet requirements of rule.
- Comment:
- UNTIL COOLER IS REPAIRED/REPLACED, DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS IN UNIT., REFRIGERTATED DRAWER NOT HOLDING FOOD TO AN INTERNAL TEMPERATURE OF 41 F. REPAIR/REPLACE.
- 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.
|
11/19/2008 | Routine Inspection |
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