- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE FOLLOWING AREAS ARE ENCRUSTED WITH FOOD RESIDUES. 1. THE COOKLINE REFRIGERATED GRILL STAND (INSIDE AND OUTSIDE) 2. THE BUN STEAMER 3. TOASTER 4. THE COOKLINE VENT HOOOD 5. FLOORS AT THE COOKLINE AND UNDER EQUIPMENT CLEAN AND SANITIZE ALL SURFACES
- 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: Hot Water and Chemical
- Comment:
- THE HOT WATER SANITIZING DISH MACHINE IS NOT PROPERLY SANITIZING REPAIR / REPLACE UNIT.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE FOLLOWING FOOD TEMPERATURES WERE OBSERVED AT THE MAIN PREP COOLER. POOLED EGGS - 50F. , TUNA SALAD 48F., BEETS 50F. CHICKEN BREAST 100F. COLD HOLD ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F. ENSURE FOOD IS AT PROPER TEMPERATURES WHEN STORED WITHIN THE PREP COOLER. UNIT IS NOT CAPABLE OF PROPERLY COOLING PRODUCT.
- 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)
- Drying Mops
- Comment:
- A MOP HANGER HAS NOT BEEN PROVIDED AT MOP SINK. PROVIDE HANGERS FOR THE PROPER DRYING OF MOPS AND MOP SINK AND STORAGE OF BROOMS.
- 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.
- Good Repair and Proper Adjustm
- Comment:
- THE FOLLOWING EQUIPMENT IS IN POOR REPAIR 1. THE WALK-IN COOLER HAS ICE BUILD UP ON THE CONDENSATE DRAIN LINES AND IS DRIPPING WATER. 2. THE DOOR GASKETS OF THE THE REACH-IN COOLERS / FREEZER AT THE COOK LINE ARE DAMAGED. REPAIR / REPLACE
- 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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06/11/2015 | Routine |
- Critical: Reheating for Hot Holding
- Items:
- Food item(s) reheated
- Problems:
- Longer than two hours to reach 165 degrees f In steam table
- Corrections:
- Reheat food items quickly.
- Comment:
- OBSERVED CHILI IN THE STEAM TABLE AT 154*F AT THE CENTER. THE CHILI IS PLACED INTO THE STEAM TABLE TO REHEAT AT APPROXIMATELY 4:00 AM. WHEN REHEATING FOODS FOR HOT HOLDING, THE FOODS MUST REACH AT LEAST 165*F THROUGHOUT WITHIN 2 HOURS. REHEAT FOODS TO 165*F WITHIN 2 HOURS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH MANAGER ON REHEATING REQUIREMENTS. THE CHILI OBSERVED AT 180*F AFTER STIRRING. CHILI WILL BE STIRRED FREQUENTLY WHEN REHEATING TO ENSURE THAT IT REACHES 165*F THROUGHOUT. IMPROPERLY REHEATED CHILI DISCARDED AT TIME OF INSPECTION.
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- COOK LINE HAND WASH SINK USED FOR DUMPING. SINK OBSERVED SOILED WITH FOOD DEBRIS. HAND WASH SINKS SHALL BE USED FOR HAND WASHING ONLY. DO NOT USE HAND SINK FOR DUMPING, CLEANING, OR ANY PURPOSE OTHER THAN HAND WASHING. CORRECTED AT TIME OF INSPECTION. STAFF INSTRUCTED TO USE PREP SINK FOR DUMPING. HAND WASH SINK CLEANED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After eating, drinking, smoking
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- 1. SERVER DID NOT WASH HANDS BEFORE SERVING CUSTOMERS AFTER EATING. 2. SERVER DID NOT WASH HANDS BEFORE SERVING CUSTOMERS AFTER TOUCHING HAIR AND FACE. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS, WHEN CHANGING TASKS, AFTER EATING, AFTER TOUCHING NON-FOOD ITEMS. TRAIN STAFF ON WHEN TO WASH REQUIREMENTS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH MANAGER AND EMPLOYEES. EMPLOYEES INSTRUCTED TO WASH HANDS.
- 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
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- EMPLOYEE OBSERVED EATING WHILE WALKING FROM COOK LINE AREA TO SERVER AREA. EMPLOYEES MUST EAT IN A DESIGNATED AREA WHERE FOOD AND FOOD ITEMS CANNOT BE CONTAMINATED. DO NOT EAT IN THE KITCHEN.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1. GASKET SEAL AT COOLER DRAWER ON COOK LINE OBSERVED TORN/SEPARATED FROM THE DOOR. 2. ICE ACCUMULATION OBSERVED ON THE CONDENSER OF THE COOK LINE PREP COOLER. (COOLER IS HOLDING PROPER TEMPERATURE AT TIME OF INSPECTION.) EQUIPMENT MUST BE KEPT IN GOOD REPAIR. REPAIR NOTED ITEMS.
- 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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12/18/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- WAITSTATION HANDWASH SINK DID NOT HAVE PAPER TOWEL. PROVIDE. CORRECTED BY PROVIDING PAPER TOWEL.
- 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
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKLINE HAD SLICED HAM 66F-68F AND SAUSAGE LINKS 81F SITTING OUT. MUST KEEP AT OR BELOW 41F. CORRECTED BY DISCARDING THE HAM AND SAUSAGE.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- GLASS DOOR COOLER SLIDING DOOR NEEDS REPAIR.
- 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.
|
06/24/2014 | Routine |
| No violation noted during this evaluation. | 12/19/2013 | Routine |
| No violation noted during this evaluation. | 06/27/2013 | Routine |
| No violation noted during this evaluation. | 12/19/2012 | Routine Inspection |
| No violation noted during this evaluation. | 04/27/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- dish room floor, prep table floor
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Grease & crumbs have accrued in corners & under prep tables in dish area & prep area across from dish area. Clean.
- 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.
|
10/27/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN UNDER THE GRILL ON A DAILY BASIS. TODAY THERE IS LITTER AND FOOD DEBRIS UNDER GRILL. CLEAN ASAP RECHECK IN 6 MONTHS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/07/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- HAM WAS 42F, TUNA 42F IN REACH IN COOLER ON COOKLINE, NO POTENTIALLY HAZARDOUS FOODS ARE IN THE END DROP -IN/ REACH -IN COOLER. 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)
|
09/16/2010 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- BEVERAGE NOZZLES ARE NOW CLEAN, CLEANED NIGHTLY NOW.
- 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: Hot and cold holding
- Comment:
- HAM 47F IN REACH IN COOLER CLOSE LID, MONITOR, DISCARD AFTER 4 HOURS IN UNIT ABOVE 41F, REPAIR IMMEDIATELY. SAUSAGE 44F IN END REACH IN COOLER/ADJUST. REVISIT IN 10 DAYS. KEEP TEMP LOGS, USE STAB THERMOMETER.
- 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: Hot and cold holding
- Comment:
- HAM 47F IN REACH IN COOLER CLOSE LID, MONITOR, DISCARD AFTER 4 HOURS IN UNIT ABOVE 41F, REPAIR IMMEDIATELY. SAUSAGE 44F IN END REACH IN COOLER/ADJUST. REVISIT IN 10 DAYS. KEEP TEMP LOGS, USE STAB THERMOMETER.,
- 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)
|
08/27/2010 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Locations:
- beverage dispenser
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- BEVERAGE NOZZLES AT BOTH WAITSTATION AREAS WERE VERY DIRTY TODAY, CORRECT BY CLEANING IMMEDIATELY.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DICED HAM AT 55F IN BUILT IN REACH IN COOLER AT THE END OF THE COOKLINE DISCARDED AT TIME OF INSPECTION. CORRECT BY ADJUSTING COOLER AND MONITORING TEMPS TO ENSURE THEY ARE 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DICED HAM AT 55F IN BUILT IN REACH IN COOLER AT THE END OF THE COOKLINE DISCARDED AT TIME OF INSPECTION. CORRECT BY ADJUSTING COOLER AND MONITORING TEMPS TO ENSURE THEY ARE 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)
|
07/14/2010 | Routine Inspection |
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- hand wash sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR COLD WATER HANDLE AT HANDWASH SINK AT DISHMACHINE BY NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/02/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about National Coney Island (#7), Metro Airport-North Terminal, Gate D15 & D16, Romulus, MI 48242 »