- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- Observed at time of inspection can opener blade was dirty with old food residue. Slicer had lunch meat on blade. Person in charge stated in use utensils and cutting boards were cleaned every 6 hours. Can openers and slicers should be taken apart and cleaned after every use. In use utensils such as cutting boards and knives should be wash, rinsed and sanitized every four hours. Corrected at time of inspection can opener and meat slicer were taken to three compartment sink for sanitizing. In use utensils were taken to three compartment sink for sanitizing Corrected. This is a repeat violation from the past two inspections. Fill out and submit provided risk control plan. An office consultation with associated $200 administration fee may occur. If an office consultation occurs you will be notified by Wayne County Health Department.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection chlorine sanitizing dishwasher was providing less then 50 ppm chlorine sanitizing solution. Correct immediately by repairing machine so it provides 50-100 ppm chlorine sanitizing solution. A follow up will occur in about 10 days. Re-wash all utensils in three compartment sink using wash, rinse sanitize processes to ensure food contact surfaces are clean. Use quat sanitizer tabs and test strips until dishwasher is repaired.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection food in prep cooler: lettuce 50 F, cut tomato's 51 F, Cheese 50 F. Beneath prep cooler Hamburger patty's 45 F, fish 45 F, lunch meat 47 F. All potentially hazardous cooled food must be held at 41 F or below. Correct by discarding any potentially hazardous cooled food that has been out of temperature for more then four hours. Move the rest of the food to walk in cooler/freezer for rapid cooling. Correct by repair/replacing cooler so it holds potentially hazardous cold food at 41 F or below. A follow up will occur in about 10 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)
- 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:
- Observed at time of inspection in walk in cooler lamb, cooked vegetables, cooked red peppers, noodles without date marks. All [potentially hazardous ready to eat food must be provided with a date mark no longer then six days after preparation. Corrected at time of inspection food was discarded or provided with date. Corrected.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection no chlorine sanitizer test strips provided for chlorine sanitizing dishwasher. Correct immediately by providing. A follow up will occur in about 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)
- Cleaning Receptacles
- Items:
- Refuse container(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection dumpers outside have a build up of refuse around the enclosure. Enclosure must be maintained clean to prevent the attraction of pest to the facility. Correct by cleaning as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 5-501.116 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate FOOD, EQUIPEMENT, UTENSILS, LINENS, or SINGLE-SERVICE and SINGLE-USE ARTICLES, and waste water shall be disposed of as specified under # 5-402.13. (B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed at time of inspection food stored on the floor of the walk in cooler and freezer. Food must be stored at least 6 in off the floor to prevent contamination of product and to make coolers/freezers easer to clean. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Outside Receptacles
- Items:
- Waste receptacle(s)
- Problems:
- With doors,lids or covers Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection dumpster outside was missing a lid. Dumspters must be maintained so that they can close and prevent entry and attraction of pests. Correct by repairing/replacing lid. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
|
06/12/2015 | Routine |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Nested on top each other
- Corrections:
- Do not nest pans.
- Comment:
- OBSERVED FIVE 1 GALLON ZIP TOP FOOD STORAGE BAGS OF MASHED POTATOES STACKED IN A FOOD CONTAINER IN THE WALK-IN COOLER AT 125-130*F. THE MASHED POTATOES WERE PLACED IN THE WALK-IN COOLER APPROXIMATELY 45 MINUTES PRIOR TO INSPECTION. WHEN COOLING FOODS, EFFECTIVE COOLING METHODS MUST BE USED TO ENSURE THAT FOODS ARE COOLED WITHIN THE REQUIRED TIME FRAMES. CORRECTED AT TIME OF INSPECTION BY SEPARATING THE 5 BAGS OF MASHED POTATOES AND LAYING THEM FLAT TO COOL, INCREASING SURFACE AREA TO EXPEDITE COOLING.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink bar
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP PROVIDED AT THE BAR HAND WASH SINK. SOAP MUST BE PROVIDED AT EACH HAND WASH SINK. CORRECTED AT TIME OF INSPECTION BY PROVIDING A BAR OF SOAP AT THE BAR HAND SINK.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- MANY FOOD ITEMS REQUIRING DATE MARKINGS HELD BEYOND 7 DAYS AFTER PREPARATION: RANCH DRESSING PREPARED 11/24 LAMB STOCK PREPARED 11/20 MEAT SAUCE PREPARED 11/20 PESTO MAYO PREPARED 11/26 FRENCH ONION SOUP PREPARED 11/26 MARINARA SAUCE PREPARED 11/26 ALL FOODS REQUIRING DATE MARKINGS MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE DISCARD DATE. THE DISCARD DATE SHALL BE WITHIN 7 DAYS OF PREPARATION INCLUDING THE PREP DATE AS DAY 1. THE DISCARD DATE IS DETERMINED BY ADDING 6 ADDITIONAL DAYS TO THE PREP DATE. FOR EXAMPLE, A FOOD PREPARED ON 11/24 MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON 11/30. CORRECTED AT TIME OF INSPECTION BY DISCARDING ALL NOTED FOODS THAT HAVE EXCEEDED 7 DAYS. ENSURE THAT STAFF IS TRAINED ON THE DATE MARKING REQUIREMENTS INCLUDING DETERMINATION OF DISCARD DATES. MONITOR DATES AND DISCARD EXPIRED ITEMS DAILY.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- EMPLOYEE STATES THAT SOUPS ARE REHEATED ON THE RANGE TOP TO 140-150*F BEFORE PLACING INTO THE HOT HOLDING UNIT. SOUPS IN HOT HOLDING OBSERVED AT 140-150*F WHEN REHEATING FOODS FOR HOT HOLDING, THE FOOD MUST REACH AT LEAST 165*F WITHIN 2 HOURS BEFORE HOLDING AT 135*F OR HOTTER. CORRECTED AT TIME OF INSPECTION BY REHEATING THE SOUPS ON THE RANGE TO 165*F BEFORE RETURNING TO THE HOT HOLDING UNIT.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- THE FOLLOWING FOOD ITEMS HELD BEYOND THE MANUFACTURER'S USE-BY/ BEST-BY DATES: PREPARED COLE SLAW WITH A USE-BY DATE OF 11/30 2 CONTAINERS OF SOUR CREAM WITH BEST-BY DATES OF 11/13 AND 11/28. FOODS MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE USE-BY/ BEST-BY DATE. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE NOTED ITEMS INTO THE TRASH.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Designation
- Items:
- Locker(s)/designated storage area(s) for employee belongings storage
- Problems:
- Not used
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- EMPLOYEE COAT AND CELL PHONE STORED ON DRY STORAGE RACK IN THE KITCHEN. PROVIDE AND USE A DESIGNATED AREA FOR THE STORAGE OF EMPLOYEE PERSONAL BELONGINGS.
- General violation description:
- 6-305.11 - (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- MOLD-LIKE GROWTH OBSERVED IN THE ICE BIN OF THE ICE MACHINE AT THE BAR. CLEAN NOW AND OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF SOIL.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- PLASTIC WARE (KNIVES, FORKS, SPOONS) DISPLAYED WITH THE MOUTH CONTACT PARTS EXTENDED AT THE CONTINENTAL BREAKFAST BAR IN THE HOTEL LOBBY. STORE INVERTED TO PREVENT HAND CONTACT WITH THE MOUTH CONTACT PARTS OF UTENSILS.
- 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.
- Washing Fruits and Vegetables
- Items:
- Raw Vegetables
- Problems:
- Not washed prior to prep, cooking or service
- Corrections:
- Wash prior to use.
- Comment:
- EMPLOYEE STATES THAT TOMATOES, CELERY, CUCUMBERS ARE NOT WASHED PRIOR TO SERVICE. THESE ITEMS ARE NOT LABELED AS PRE-WASHED OR READY-TO-EAT. ALL PRODUCE THAT IS NOT PRE-WASHED MUST BE THOROUGHLY WASHED BEFORE SERVING. WASH PRODUCE AS REQUIRED OR PROVIDE DOCUMENTATION FROM THE DISTRIBUTOR STATING THAT THESE ITEMS ARE PRE-WASHED AND READY-TO-EAT.
- General violation description:
- 3-302.15 - (A) Except as specified in # (B) of this section and except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. (B) Fruits and vegetables may be washed by using chemicals as specified under #7-204.12.
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12/03/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED BY PROVIDING FULL CONSUMER ADVISORIES AND PROPER FONT SIZE.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
09/08/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- NOT CORRECTED: FAX OR E-MAIL CORRECTED MENU CONSUMER ADVISORY TO NUMBER PROVIDED WITHIN 1 WEEK.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING PHF AT 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)
|
07/28/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- NOT CORRECTED: NEW MENUS ARE ON ORDER WITH CORRECTION CONSUMER ADVISORY. CORRECT WITHIN 2 WEEKS WITH ADVISOR HAVING MINIMUM 11 PT. FONT SIZE AND ASTERISKS AT UNDER-COOKED FOOD AND BOTTOM OF PAGE REMINDER. STATEMENT. ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Equipment Food-Contact Surface
- Comment:
- CORRECTED BY CLEANING UTENSILS AND CUTTING BOARDS EVERY 20 - 60 MINUTES.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED BY STORING EGGS AWAY FROM RTE FOOD AND RAW MEAT IS NOT OVER ANY OTHER 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: A NEW COOLER HAS BEEN INSTALLED, BUT FOOD TEMPS ARE STILL NOT COMPLIANT: BOILED EGGS (DISCARDED) WERE T 49F
- General violation description:
- 3-501.16 - COOKED ONIONS AND OTHER VEGETABLES, HOUSE MADE RANCH DRESSING, CHIPOTLE MAYO, PEST MAYO ALL AT 47F. CUT LETTUCE, SWISS CHEESE, AND SALSA AT 45F. HOLD AT OR BELOW 41F. COMPLETE RISK CONTROL PLAN. ,
- Critical: When to Wash
- Comment:
- CORRECTED BY WASHING HANDS BETWEEN CLEAN AND SOILED DISH HANDLING.
- 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
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07/10/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ANIMAL FOOD SERVED RAW OR UNDER COOKED (NOT PROCESSED TO ELIMINATE PATHOGENS) SHALL BE DENOTED IN THE MENU WITH FULL CONSUMER ADVISORIES. THE WRITTEN MENU ADVISORY IS INADEQUATE, REMINDER AT PAGE BOTTOM, WITH LESS THAN 11 PT. PRINT FONT SIZE, AND NO DISCLOSURES. PROVIDE DISCLOSURES SHOWING WHICH FOOD IS UNDER COOKED WITH ASTERISKS AT EACH FOOD AND BEFORE THE REMINDER AT BOTTOM OF PAGE. HANDOUT PROVIDED BY WCHD FOR OPTIONS. PROVIDE AT LEAST 11 PT. FONT SIZE OR EQUAL TO FOOD DESCRIPTION PRINT SIZE. , ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT/UTENSILS SHALL BE CLEANED WITHIN EVERY 4 HOURS IF USED FOR PHF AND IN CONTINUED USE. (WASH, RINSE, SANITIZE) THE COOK LINE CUTTING BOARD COUNTER ON PREP COOLER IS CLEANED EVERY 6-8 HOURS. WASH, RINSE, SANITIZE, AIR DRY, OR CHANGE CUTTING BOARD OUT WITHIN 4 HOURS (OR AFTER RAW ANIMAL FOOD PREP/BETWEEN RAW ANIMAL FOOD TYPE). ,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- 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:
- FOOD SHALL BE PROTECTED FROM CROSS CONTAMINATION. OBSERVED RAW EGGS OVER READY TO EAT (RTE) FOOD. OBSERVED RAW MEAT OVER SEAFOOD. STORE RAW EGGS BELOW RTE FOOD. STORE RAW MEAT BELOW OR AWAY FROM SEAFOOD. ,
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COLD HELD POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE HELD AT OR BELOW 41F. IN THE COOK LINE PREP COOLER (TOP AREA): SWISS CHEESE AND LETTUCE (TORN) WERE AT 61F, SAUSAGE MARINARA, LAMB SAUCE, CUT TOMATOES, COOKED ONIONS, CHICK PEAS WERE 49-54F. NOTED FOOD HAD BEEN IN THE COOLER FOR APPROX. 2 HOURS AND WAS TAKEN TO THE WALK-IN COOLER. IN THE BOTTOM AND DRAWERS OF COOLER: RAW CHICKEN, BEEF STEAK TIPS, AND GROUND BEEF, NOODLES, FISH, LUNCH MEAT WERE AT 44F. HOLD AT OR BELOW 41F. DO NOT USE COOLER TOP FOR POTENTIALLY HAZARDOUS FOOD. A NEW COOLER IS ON ORDER. CORRECT 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEES SHALL PREVENT BARE-HAND CONTACT WITH READY TO EAT FOOD BY WEARING FOOD GLOVES OR USE OF EFFECTIVE UTENSILS OR DELI PAPER. OBSERVED PREP EMPLOYEE HANDLE HAM WITH BARE HANDS AFTER SLICING. USE GLOVES OR OTHER EFFECTIVE MEANS. CORRECTED BY USING GLOVES.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- READY TO EAT, POTENTIALLY HAZARDOUS FOOD HELD REFRIGERATED SHALL BE CLEARLY DATE MARKED TO USE WITHIN 6 DAYS OF OPENING/PREPARING THE FOOD (MARK WHEN OPENED). GOAT CHEESE, MOZZARELLA CHEESE, SALAMI WERE NOT DATE MARKED. DATE MARK AS REQUIRED. CORRECTED BY DATE MARKING.
- 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: 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:
- EMPLOYEES SHALL WASH HANDS AFTER HANDLING SOILED EQUIPMENT, BEFORE HANDLING CLEAN EQUIPMENT/WARES. OBSERVED DISH WASH EMPLOYEE HANDLE SOILED DISHES, THEN CLEAN DISHES WITHOUT WASHING HANDS. WASH HANDS BETWEEN DUTIES INCLUDING DIRTY TO CLEAN DISH HANDLING.,
- 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
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06/12/2014 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED: HAND WASH PROVISIONS HAVE BEEN PROVIDED AT ALL HAND WASH STATIONS.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Handwashing Sinks
- Comment:
- CORRECTED: AN ADDITIONAL HAND WASH STATION HAS BEEN INSTALLED AT THE BAR.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Temperature Measuring Devices
- Comment:
- CORRECTED: AT THERMOMETER HAS BEEN INSTALLED IN THE PREP COOLER
- 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)
- Floor and Wall Junctures, Cove
- Comment:
- CORRECTED: COVE BASE HAS BEEN INSTALLED WITHIN THE WALK-IN COOLER.
- 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.
- Floors, Walls, and Ceilings
- Comment:
- CORRECTED: THE WALL AT THE BACK BAR HAVE BEEN PAINTED AND SEALED AND A PLEXIGASS COVER HAS BEEN PROVIDED AT THE DUMP SINK AT BAR.
- 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.
- Nonfood-Contact Surfaces
- Comment:
- CORRECTED: ALL CLOSET SHELVIVNG HAS BEEN REMOVED AND NSF APPROVED SHELVING HAS BEEN INSTALLED.
- 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.
- Surface Characteristics
- Comment:
- CORRECTED: VINYL CLAD CEILING TILES HAVE BEEN INSTALLED WITHIN THE RESTROOM.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
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04/21/2014 | Follow-up |
Restaurant representatives - add corrected or new information about Miko's Bar And Grill Dba Capitol Bistro, 7600 Merriman Road, Romulus, MI 48174 »