- Critical: Packaged and Unpackaged Food -
- Comment:
- At follow up raw beef steak and hamburger were stored over cheese and hot dogs. Corrected by storing the raw meat away form ready to eat food. Per RCP, employees have been re-trained on meat storage requirements with daily monitoring by the owner.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected by food holding at 41f in the cooler.
- 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: Sanitizing Solutions, Testing
- Comment:
- Corrected by providing a sanitizer test kit.
- 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)
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01/29/2015 | Follow-up |
- Critical: Packaged and Unpackaged Food -
- Comment:
- Corrected by storing raw meat below ready to eat food.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Not corrected In cookline prep cooler: 1) Top - cut cooked chicken 54F, ranch dressing 56F, seasoned meat 49F, provolone cheese 54F, cut lettuce 47F & 49F, cut tomatoes 45F & 46F. All food at or over 50F was discarded. 2) Bottom - cooked chicken 70F and beef 60F cooling since morning (11am) and afternoon taken to walk-in cooler. Also in bottom - chicken, raw beef steak and hamburger, cheeses, cut lettuce at 46F. Relocate all potentially hazardous food to a 41F or lower cooler. Discontinue use of cookline cooler (today) for PHF until 41F or lower food temp can be mantained. Correct violation today. Follow-up in 1-3 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)
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01/13/2015 | Follow-up |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Raw hamburger and steak over baked potatoes in the cook line prep cooler. Repeat violation: Complete the risk control plan and fax to number on form within 2 days. The potatoes were discarded., ,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Cook line prep cooler: Shredded cheese, cut tomatoes/lettuce 45-50f. Raw steak, egg wash, hamburger, baked potatoes 44f. Hold at or below 41f. Correct violation today., ,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- kitchen
- Problems:
- Not provided In prep area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Replace missing ceiling tile in kitchen where insulation is exposed. Repair ladies rest room wall damage and gap at wall bottom and replace cove moulding.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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01/06/2015 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- 1. IN THE WALK-IN COOLER OBSERVED A TUB OF RAW CHICKEN STORED ON TOP OF A BUCKET OF BARBECUE SAUCES AND RAW CHICKEN STORED ON THE SHELF ABOVE RAW BEEF. 2. IN THE 2-DOOR REACH-IN FREEZER OBSERVED SEVERAL ZIP TOP BAGS OF RAW CHICKEN STORED ABOVE OTHER MEATS AND FOODS. TO PREVENT CROSS-CONTAMINATION, RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS AND RAW MEATS MUST BE ARRANGED ACCORDING TO THE MINIMUM REQUIRED COOK TEMPERATURE. CORRECTED AT TIME OF INSPECTION BY MOVING THE CHICKEN TO THE LOWEST SHELF OF THE WALK-IN COOLER AND THE REACH-IN FREEZER AWAY FROM OTHER FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Fixed Equipment, Spacing or Se
- Items:
- Fixed equipment
- Problems:
- Not sealed to adjoining Wall(s)
- Corrections:
- Seal to wall/equipment to facilitate cleaning.
- Comment:
- 3-COMPARTMENT SINK IS NOT SEALED TO THE WALL. REPAIR.
- General violation description:
- 4-402.11 - (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT
- Other Liquid Wastes and Rainwa
- Items:
- Liquid waste(s) condensate drainage
- Problems:
- Not drained from point of discharge
- Corrections:
- Drain from point of discharge to proper disposal system.
- Comment:
- OBSERVED A CONDENSER LEAK IN THE WALK-IN COOLER DRIPPING ONTO BOTTLED BEER. REPAIR THE CONDENSER LEAK. ENSURE THAT THE CONDENSATE DRAINAGE IS PROPERLY ROUTED TO THE DISPOSAL SYSTEM. DO NOT STORE ANY BEER OR OTHER FOOD ITEM BENEATH THE CONDENSER LEAK.
- General violation description:
- 5-403.12 - Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- DOOR SWEEP AT BACK DOOR IS MOSTLY MISSING CREATING A LARGE GAP AT THE BOTTOM OF THE DOOR. REPLACE TO PREVENT THE ENTRY OF PESTS.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1. CEILING TILES IN THE WARE WASHING AREA ARE WATER DAMAGED AND MANY ARE MISSING. 2. UNFINISHED DRY WALL (TAPED AND MUDDED BUT NOT PAINTED) OBSERVED NEAR THE 1 COMPARTMENT PREP SINK IN THE KITCHEN. 3. HOLE OBSERVED IN WALL AROUND POWER OUTLET NEAR THE STAND MIXER. 4. OBSERVED SEVERAL WALL TILES MISSING AND A HOLE IN THE WALL NEAR WOMEN'S RESTROOM HAND SINK. 5. UNFINISHED PORTION OF WALL NOTED NEAR THE EXTERIOR DOOR IN THE KITCHEN. BARE WOOD FRAMING OF THE WALL IS EXPOSED AND DRY WALL IS UNFINISHED. REPAIR THE NOTED AREAS. KEEP THE PHYSICAL FACILITY IN GOOD REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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07/16/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO DATE MARKINGS OBSERVED ON PORTIONED DELI MEAT, MEAT LOAF, EGG SALAD IN THE PREP COOLERS. CORRECTED AT TIME OF INSPECTION BY LABELING THE NOTED FOODS WITH THE PREPARATION DATES.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEES HAVE NOT RECEIVED TRAINING ON THE ILLNESSES AND SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ALL EMPLOYEES MUST BE INFORMED OF THE BIG 5 ILLNESSES AND THE ILLNESS SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE PERSON IN CHARGE. ILLNESS REPORTING INFORMATION HANDOUTS PROVIDED.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Fixed Equipment, Spacing or Se
- Items:
- Fixed equipment
- Problems:
- Not sealed to adjoining Wall(s)
- Corrections:
- Seal to wall/equipment to facilitate cleaning.
- Comment:
- THE FOLLOWING EQUIPMENT NOT SEALED TO WALLS: 1-COMPARTMENT PREP SINK AND HAND WASH SINK IN KITCHEN HAND WASH SINK IN WOMEN'S RESTROOM.
- General violation description:
- 4-402.11 - (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- ICE SCOOP AT ICE MACHINE AND SCOOP IN BULK CONTAINER OF PRETZEL MIX AT THE BAR OBSERVED WITH HANDLES CONTACTING THE FOOD. STORE HANDLES EXTENDING OUT OF THE FOOD TO PREVENT HAND CONTACT WITH THE FOODS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not tight-fitting Gaps greater than 1/16 of an inch
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- GAP OBSERVED AT THE BOTTOM OF THE BACK DOOR WHERE THE DOOR SWEEP IS BENT AWAY FROM THE DOOR. REPLACE OR REPAIR TO PREVENT THE ENTRY OF PESTS.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Repairing
- Items:
- Physical facilities Wall(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SEVERAL WALL TILES ARE MISSING IN THE WOMEN'S' RESTROOM. SEVERAL CEILING TILES ARE MISSING AND/OR WATER DAMAGED IN THE WARE WASHING AREA. REPLACE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided At hand sink
- Corrections:
- Provide.
- Comment:
- NO THERMOMETER PROVIDE OR THERMOMETER IS NOT EASILY LOCATED IN THE PREP COOLER. PROVIDE THERMOMETERS IN ALL COOLERS AND ENSURE THAT THE THERMOMETER IS IN AN EASILY ACCESSIBLE LOCATION.
- 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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04/03/2014 | Routine |
Restaurant representatives - add corrected or new information about Hope Marie Yono Inc. Dba Wild Willy's, 6221 Middlebelt Rd, Romulus, MI 48174 »