| No violation noted during this evaluation. | 03/21/2014 | Routine |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s) HAIR RESTRAINT(S)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS SUCH AS HATS OR HAIR NETS TO KEEP HAIR FROM CONTACTING EXPOSED FOOD. OBSERVED AN EMPLOYEE (MANAGER) PREPARING SALADS NOT WEARING A HAIR RESTRAINT. PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES THAT ARE PREPARING FOOD. VISORS CAN BE WORN ONLY IN COMBINATION WITH A HAIR NET. CORRECTED AT INSPECTION. EMPLOYEES HAVE HAIR RESTRAINTS ON.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
04/13/2012 | Routine Inspection |
| No violation noted during this evaluation. | 04/07/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PRE-WRAPPED SANDWICHES AT 75F, OUT ON PREP TABLE. CORRECTED AT TIME OF INSPECTION BY DISCARDING SANDWICHES.
- 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)
|
04/07/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/30/2009 | Routine Inspection |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MAINTAIN THE FOLLOWING TWO COOLERS UNDER 41F 1. THE DISPLAY COOLER WAS AT 49.4F AND THE HAM-BEEF SANDWICH WAS AT 48.9F. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE OF 41F-135F FOR MORE THAN 4 HOURS. DO NOT STORE ANY FOOD IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. THE SANDWICHES WERE PLACED IN THE COOLER THIS MORNING AROUND 10 AM. DISCARD ALL OF THE POTENTIALLY HAZARDOUS FOOD IN THIS COOLER BY 1 PM TODAY. 2. THE TWO DOOR REACH IN COOLER WAS AT 46 F. THE CHEESE WAS AT 43.6F DISCARD ALL THE FOOD THAT IS ABOVE 41F. DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. ,
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MAINTAIN THE FOLLOWING TWO COOLERS UNDER 41F 1. THE DISPLAY COOLER WAS AT 49.4F AND THE HAM-BEEF SANDWICH WAS AT 48.9F. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE OF 41F-135F FOR MORE THAN 4 HOURS. DO NOT STORE ANY FOOD IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. THE SANDWICHES WERE PLACED IN THE COOLER THIS MORNING AROUND 10 AM. DISCARD ALL OF THE POTENTIALLY HAZARDOUS FOOD IN THIS COOLER BY 1 PM TODAY. 2. THE TWO DOOR REACH IN COOLER WAS AT 46 F. THE CHEESE WAS AT 43.6F DISCARD ALL THE FOOD THAT IS ABOVE 41F. DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. ,
- 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:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BUY QUART AMMONIA TEST STRIPS.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BUY QUART AMMONIA TEST STRIPS.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
04/28/2009 | Routine Inspection |
| No violation noted during this evaluation. | 12/15/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Edys Ice Cream (#32), Metro Airport, Mcnamara A 10-1c, Romulus, MI 48242 »