- Critical: Controlling Pests
- Comment:
- CORRECTED: OBSERVED FRUIT FLIES WERE GREATLY REDUCED. CONTINUE TO CLEAN AND ELIMINATE HARBORAGE CONDITIONS. FACILITY IS SCHEDULED FOR A COMPLETE REMODEL WITHIN THE NEXT SEVERAL MONTHS.
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: ALL COLD HOLDING UNITS ARE WORKING AND POTENTIALLY HAZARDOUS FOODS ARE BEING PROPERLY HELD AT OR BELOW 41F.
- 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: System Maintained in Good Repa
- Comment:
- CORRECTED: THE MOP SINK IS CLEAN AND FREE OF STANDING WATER AND IS DRAINING PROPERLY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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04/24/2015 | Follow-up |
- Critical: Controlling Pests
- Comment:
- OBSERVED FRUIT FLIES IN THE BACK PREP AREA. THE MOP SINK WAS BACKED UP WITH DIRTY WATER. ELIMINATE PESTS AND HARBORAGE CONDITIONS ,
- 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: Potentially Hazardous Food (Ti
- Comment:
- OBSERED THE FOLLOWING ITEMS NOT BEING PROPERLY COLD HELD. SLICED TOMATOES (50- 55F.), PACKAGED EGG WHITES 50F. PACKAGED OF PRE-COOKED CHICKEN -80F. THE SANDWICH PREP COOLER OBSERVED HOLDING PRODUCT BETWEEN 50-60F. DISCARD ALL POTENTIALLY HAZARDOUS FOODS THAT ARE NOT BEING PROPERLY COLD HELD. REPAIR / REPLACE ALL EQUIPMENT THAT CANNOT MAINTAINE PROPER FOOD TEMPS AT OR BELOW 41F. DO NOT ALLOW FOOD TO STAY WITHIN THE TEMPERATURE DANGER ZONE FOR AN EXTENDED PERIOD DURING PREPARATION. ,
- 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: System Maintained in Good Repa
- Comment:
- OBSERVED THE MOP SINK BACKED UP WITH DIRTY MOP WATER. SNAKE AND CLEAN ALL SEWER LINES.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Comment:
- OBSERVED THE DOORS OF THE 2-DOOR REACH-IN COOLER IN THE BACK THE 4-DOOR FREEZER TO BE IN POOR CONDITION AND NOT SEALING PROPERLY THE SANDWICH PREP COOLER IS NOT HOLDING PROPER FOOD TEMPS. REPAIR / REPLACE ALL COLD HOLDING EQUIPMENT.
- 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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03/24/2015 | Routine |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE OBSERVED HANDLING CASH WITH GLOVED HANDS BEFORE HANDLING READY-TO-EAT FOOD WITH THE SAME GLOVES. EMPLOYEES MUST CHANGE GLOVES AND WASH HANDS WHEN CHANGING TASKS. CORRECTED AT TIME OF INSPECTION. EMPLOYEE WAS INSTRUCTED TO REMOVE GLOVES AND WASH HANDS BEFORE PUTTING ON NEW GLOVES TO HANDLE FOOD.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- INTERIOR OF MICROWAVE OVEN HEAVILY SOILED WITH DRIED FOOD DEBRIS. CLEAN NOW AND AT LEAST EVERY 24 HOURS.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- CUTTING BOARD AT THE PREP COOLER OBSERVED WITH DEEP GOUGES/GROOVES. REPLACE OR RESURFACE THE CUTTING BOARD TO BE SMOOTH AND EASILY CLEANABLE.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Problems:
- Stored Under unshielded sewer lines
- Corrections:
- Remove and store in protected area.
- Comment:
- SINGLE SERVICE CUP LIDS OBSERVED STORED UNDER THE DRAIN LINES FROM THE SODA FOUNTAIN AND ON THE DRAIN BOWL. STORE SINGLE SERVICE ITEMS PROPERLY TO PREVENT POSSIBLE CONTAMINATION.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- NO SANITIZER SOLUTION PROVIDED IN THE WIPING CLOTH BUCKETS IN THE FRONT PREP AREA AND KITCHEN. CORRECTED AT TIME OF INSPECTION BY FILLING THE SANITIZER BUCKETS WITH QUAT SANITIZER SOLUTION.
- 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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09/22/2014 | Routine |
Restaurant representatives - add corrected or new information about Einstein's, Metro Airport - Mcnamara B, Gate B2, Romulus, MI 48242 »