- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Chemical spray bottles must be labeled with common name. Bleach and degreaser bottles labeled today. Corrected.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Relocate.
- Comment:
- Ladles and other utensils found in a tub of standing water by hot well today. Keep ladles on clean dry surface, in running water or in product. Ladles and scoops were set on a clean portion of the counter today. Corrected.
- 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
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) items that don't pertain to business
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Personal items that are not in use in the business must be removed, exercise bike, bed in the back room, weed trimmer, electronics, etc. Correct by next inspection, recheck in 6 months.
- 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
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05/05/2015 | Routine |
- Closing Toilet Room Doors
- Items:
- Door
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- EMPLOYEE RESTROOM DOOR LEFT OPEN. KEEP CLOSED EXCEPT WHEN CLEANING.
- General violation description:
- 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Relocate.
- Comment:
- DISPENSING UTENSILS FOR HOT FOODS STORED IN STANDING WATER AT ROOM TEMPERATURE. STORE IN CLEAN, DRY AREA.
- 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
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Problems:
- Stored jumbled
- Corrections:
- Store with handles extended.
- Comment:
- PLASTIC KNIVES, FORKS, AND SPOONS STORED JUMBLED IN THE DISPLAY RACK. STORE WITH HANDLES EXTENDED TO PREVENT HAND CONTACT WITH THE MOUTH PARTS.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
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11/07/2014 | Routine |
- In-Use Utensils, Between-Use S
- Comment:
- SCOOPS AND TONGS STORED IN STANDING WATER AT ROOM TEMPERATURE. STORE UTENSILS IN CLEAN, DRY CONTAINER AND WASH-RINSE-SANITIZE EVERY 4 HOURS.
- 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
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- BACK DOOR PROPPED OPEN. KEEP DOORS CLOSED TO PREVENT THE ENTRY OF PESTS OR PROVIDE TIGHT FITTING SCREEN DOOR.
- 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
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05/08/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED AN ACCUMULATION OF DRIED FOOD DEBRIS ON THE CAN OPENER BLADE. FOOD CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN . CORRECTED AT TIME OF INSPECTION BY CLEANING THE CAN OPENER BLADE.
- 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- IN THE HOT HOLDING UNIT OBSERVED MASHED POTATOES, GREEN BEANS, FAJITA SAUCE, AND GRAVY STORED AT 87-90F. THE UNIT WAS NOT TURNED ON. HOT FOOD MUST BE HELD AT 135F OR HOTTER. REHEAT NOTED FOODS TO 165F OR HOTTER, TURN ON THE HOT HOLDING UNIT, ENSURE THAT THE FOODS ARE HELD AT 135F OR HOTTER. CORRECTED DURING INSPECTION BY REHEATING ALL FOODS TO 165F AND PLACING BACK INTO THE HOT HOLDING UNIT THAT HAD BEEN TURNED ON. WATER TEMPERATURE IN THE UNIT OBSERVED AT 135F.
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED 3 WET WIPING CLOTHS STORED ON COUNTERS IN THE FACILITY. NO WIPING CLOTH SANITIZER BUCKET PROVIDED. WET WIPING CLOTHS MUST BE STORED SUBMERGED IN SANITIZER SOLUTION. PROVIDE SANITIZER SOLUTION AND STORE THE WET WIPING CLOTHS IN IT.
- 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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11/06/2013 | 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 ON CHEESECAKE SLICES, COOKED PASTAS, SLICED MEAT LOAF. CORRECTED DURING INSPECTION BY DATE MARKING THE NOTED ITEMS.
- 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
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05/17/2013 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- DISHES ARE SANITIZED PROPERLY WITH 50 PPM CHLORINE, IN THE CORRECT ORDER. VIOLATION CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- WALK IN COOLER HAD CHICKEN AT 33F, COOLER HAS BEEN REPAIRED, AIR TEMP IS 32F. CORRECTED.
- 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:
- TEST STRIPS ARE AVAILABLE AND USED AT 3 COMP. SINK. VIOLATION CORRECTED.
- 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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01/08/2013 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- SANITIZE DISHES IN THIS ORDER: WASH-SOAPY WATER, RINSE-HOT WATER, SANITIZE-BLEACH OR QAC TABS, AND AIR DRY. TODAY THERE IS NO BLEACH IN WATER. CORRECT PRACTICE IMMEDIATELY, SANITIZE ALL DISHES BEFORE USE. TODAY , I SHOWED THE OWNER HOW TO FILL SINKS AND USE TEST STRIPS TO MEASURE CHLORINE. USE THIS PRACTICE TO SANITIZE DISHES EVERY TIME. REVISIT IN 10 DAYS.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- WALK IN COOLER HAD FOODS AT 57F TODAY. EGGS, CHICKEN NOODLES, ETC. ALL 56-57F. DISCARD ALL ITEMS IMMEDIATELY. AT TIME OF INSPECTION A REPAIRMAN CAME TO REPAIR THE COMPRESSOR ON THE WIC. DO NOT PLACE ANY PHF'S IN WIC UNTIL TEMP GOES DOWN TO 38F SO FOOD CAN BE LESS THAN 41F. REVISIT IN 10 DAYS, REPAIR IMMEDIATELY.,
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE TEST STRIPS FOR SANITIZER, EITHER CHLORINE OR QAC WITHIN 10 DAYS. USE TEST STRIPS DAILY. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS.,
- 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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11/19/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- TODAY, A SMALL MAGNETIC STICKER WAS SET UP TO MARK THE "IN" AND "OUT" TIMES OF ANY PHF PLACED INTO THE HOT HOLDING UNIT AT FRONT COUTERWITH THE UNDERSTANDING THAT IN MEANS THE TIME WHEN THE PHF IS PUT THERE, AND THE OUT TIME IS FOUR HOURS LATER AND IS THE TIME THAT ANY LEFT IS DISCARDED NOTHING IS STORED AT PRESENT TIME IN THE UNIT
- 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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06/29/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- TODAY BREAD ON TOP SHELF AND HAM AND CHEESE SANDWICH ON MIDDLE SHELF TESTED 119 F PIZZA ON BOTTOM SHELF TESTED 150 F ALL PHF'S MUST BE HELD 135 F OR HIGHER OR, A STANDARD PROCEDURE MUST BE USED AND BE IN WRITING THAT DICUMENTS THE EXPIRATION TIME IF HELD UNDER 135 F ***PLEASE CORRECT NO LATER THAN 7/1/2012 OR OFFICE CONSULTATION WILL BE SCHEDULED WHICH COULD INCUR $200 COST***,
- 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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06/15/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- hot holding unit(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- CHICKEN SANDWICH AND PIZZA SLICE TESTED 116 F PLEASE MAINTAIN AT 135 F OR HIGHER UNTIL SERVED OR BEGIN TIME CONTROL PROCEDURE AS DISCUSSED 3-501.19 PROVIDED, ,
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- HANDSINK(S) TOWEL DISPENSER(S)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE PROVIDE TOWELS FOR DISPENSER AT HANDSINK NEAR PHONE
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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05/31/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/17/2011 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTE: ALL DRAINLINES HAVE BEEN PROPERLY AIR GAPPED.
- 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.
- Drying mops
- Comment:
- CORRECTED: A MOP HANGER HAS BEEN PROVIDED FOR THE MOP SINK.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Floors, Walls, and Ceilings
- Comment:
- CORRECTED: 1. THE TILE FLOOR AT MOP SINK HAS BEEN REPAIRED. 2. THE DOOR JAMB AT THE BACK DOOR HAS BEEN FINISHED. 3. ALL THE DRY STORAGE RACKS HAVE BEEN PAINTED AND SEALED. 4. THE FLOOR SINK AT THE PREP SINK HAS BEEN SEALED. 5. CONDENSATE DRAINLINE AT THE WALK-IN HAS BEEN SEALED. 6. THE ENTIRE FACILITY HAS BEEN PAINTED 7. THE MOP SINK HAS BEEN SEALED TO THE FLOOR 8. THE CEILING TILES WITHIN THE RESTROOM AND STORE ROOM HAVE BEEN REPLACED.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Junctures, Coved/Enclosed/Seal
- Comment:
- CORRECTED: COVE BASE HAS BEEN INSTALLED ON ALL FLOOR WALL JUNCTURES.
- 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.
- Toilet Rooms, Enclosed
- Comment:
- CORRECTED: A SPRING HINGE HAS BEEN INSTALLED ON THE RESTROOM DOOR AND THE DOOR IS NOW SELF CLOSING.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
- Unnecessary Items and Litter
- Comment:
- CORRECTED: ALL CONSTRUCTION MATERIAL HAS BEEN REMOVED FROM THE FACILITY.
- 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
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08/31/2011 | Follow-up |
Restaurant representatives - add corrected or new information about Mama Rosa Food, 30881 Ecorse Rd., Romulus, MI 48174 »