- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: AT TIME OF RE-INSPECTION BOTH OF THE DISPLAY COOLERS ARE HOLD PROPER FOOD TEMPERATURES FRUIT PARFAITS - 38F. TURKEY SANDWICHES - 40F.
- 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)
- Nonfood-Contact Surfaces
- Comment:
- CORRECTED AT TIME OF RE-INSPECTION STICKERS REMOVED
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Nonfood-Contact Surfaces
- Comment:
- CORRECTED: FACILITY IS CLEAN TO SIGHT AND TOUCH
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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02/25/2015 | Follow-up |
- Critical: Hand Drying Provision
- Comment:
- CORRECTED AT TIME OF RE-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:
- AT TIME OF RE-INSPECTION BOTH DISPLAY COOLERS ARE NOT HOLDING PROPER FOOD TEMPS (45F.) DISCARD ALL POTENTIALLY HAZARDOUS FOODS. PROVIDE A RISK CONTROL PLAN TO SHOW HOW THIS VIOLATION WILL BE CORRECTED. A FOLLOW-UP INSPECTION WILL OCCUR WITH TEN DAYS TO CONFIRM COMPLIANCE.
- 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: Separation
- Comment:
- CORRECTED AT TIME OF RE-INSPECTION
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
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01/30/2015 | Follow-up |
- Critical: Hand Drying Provision
- Comment:
- OBSERVED EMPLOYEE UNABLE TO DRY HANDS AT THE ILLY COUNTER HAND SINK DUE TO PAPER TOWEL NOT BEING AVAILABLE. PROVIDE PROPER HAND DRYING PROVISIONS AT ALL HAND WASH STATIONS. ,
- 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:
- THE DISPLAY COOLERS ON THE ILLY SIDE OF THE FACILITY IS NOT HOLDING PROPER FOOD TEMPERATURES. PRE-MADE CHICKEN SANDWICHES OBSERVED AT 55-55F. THE UPRIGHT REACH-IN DISPLAY COOLER IS ALSO NOT HOLDING PROPER TEMPS (YOUGURT PARFAIT, FRUIT CUPS50F.) DISCARD ALL POTENTIALLY HAZARDOUS FOODS HELD IN THESE COOLERS AND REPAIR / REPLACE UNITS. ALL POTENTIALLY HAZARDOUS FOOD DISCARDED AT TIME OF 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)
- Critical: Separation
- Comment:
- OBSERVED CHEMICAL DISPENSER BOTTLES STORED ABOVE THE AND NEXT TO CLEAN DISHES AND UTENSILS AT THE 3-COMP SINK. RELOCATE ALL CHEMICALS BELOW AND AWAY FROM CLEAN DISHES / UTENSILS ,
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Nonfood-Contact Surfaces
- Comment:
- OBSERVED PROTECTIVE STICKERS STILL ATTACHED TO STAINLESS STEEL SURFACES INSIDE STORAGE CABINETS. REMOVE ALL PROTECTIVE STICKERS SO NON-FOOD CONTACT SURFACES ARE EASILY CLEANABLE. , OBSERVED PROTECTIVE STICKERS STILL ATTACHED TO STAINLESS STEEL SURFACES INSIDE STORAGE CABINETS. REMOVE ALL PROTECTIVE STICKES SO NON-FOOD CONTACT SURFACES ARE EASILY CLEANABLE.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Nonfood-Contact Surfaces
- Comment:
- OBSERVED THE INTERIOR OF STORAGE CABINETS AND UNDER EQUIPMENT ENCRUSTED WITH FOOD RESIDUES. CLEAN AND SANITIZE AND A FREQUECY THAT ELIMINATES THE BUILD-UP OF FOOD RESIDUES.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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01/20/2015 | Routine |
- Critical: Backflow Prevention
- Comment:
- Corrected by cutting drain bowl to provide proper air gap.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Food Temperature Measuring Dev
- Comment:
- Corrected by providing food thermometers.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Cleaning, Frequency and Restri
- Comment:
- Corrected by cleaning.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Floor and Wall Junctures, Cove
- Comment:
- Corrected by installing cove base.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Good Repair and Proper Adjustm
- Comment:
- Corrected by having air te,mps of 38F/39F for grab and go cooler, prep cooler and reach-in cooler.
- 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.
- Maintaining Premises, Unnecess
- Comment:
- Corrected by removing equipment.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Temperature Measuring Devices
- Comment:
- Corrected by providing air thermometers in coolers.
- 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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11/06/2014 | Follow-up |
Restaurant representatives - add corrected or new information about Espessament Illy & Fountain Bar, Metro Airport-Mcnamara-A, 830 Metro Airport L-1b, Romulus, MI 48174 »