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0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
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Location Information
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| Name | G & G BUFFET | License | 056096 | |
| Address | 5868 SHELDON RD. CANTON, MI 48187, Wayne County | |||
| Date | 10/10/2007 | |||
| Notes | ||||
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Location Information
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| Name | G & G BUFFET | License | 056096 | |
| Address | 5868 SHELDON RD. CANTON, MI 48187, Wayne County | |||
| Date | 9/6/2007 | |||
| Notes | ||||
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Inspection
Results
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| Violation (Critical) | Consumption of Raw Animal Food (3-603.11) | ||
| Items | Menu advisories | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | PROVIDE CONSUMER ADVISORY AT SUSHI BUFFET FOR DISPLAY WHEN RAW MEAT IS USED IN SUSHI ROLLS ON SOME WEEKENDS....POST ADVISORY IN EASILY VIEWED LOCATION. | ||
| Violation (Critical) | Food Contact Surfaces and Uten (4-602.11) | ||
| Items | Food-contact surface(s) and utensil(s) | ||
| Problems | Not cleaned | ||
| Corrections | Clean as specified above. | ||
| Comments | CLEAN ALL STAINLESS STEEL FOOD PREP COUNTERS IMMEDIATELY AFTER USING.....CLEAN COUNTERS OF SMALL LOOSE PARTICLES, POWDERS, AND CLEAN COUNTERS OF STICKY SUBSTANCES AND RESIDUES. CLEAN CAN OPENER OF ACCUMULATED FOOD RESIDUE. CLEAN ALL STAINLESS STEEL COUNTERS AND MAINTAIN ALL COUNTERS CLEAN (EVERY DAY). | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Problems | Stored above 41 degrees f | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | DEEP FRIED IMITATION CRAB STORED AT 70F, SHRIMP AT 62F, SHRIMP AND PORK MIX AT 61F, SUSHI ROLLS AT 58F.....MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW .....DISCARD ALL POTENTIALLY HAZARDOUS , FOODS NOT STORED AT 41F OR BELOW. | ||
| Violation (Critical) | Separation/packaging/Segregati (3-302.11) | ||
| Items | Raw animal food(s) | ||
| Problems | Stored over/next to | ||
| Corrections | Store unwashed fruits/vegetables below and away from foods needing little or no further prep. | ||
| Comments | DISCONTINUE RAW MEAT STORAGE OVER OTHERS FOODS SUCH AS PASTA SALAD IN WALK IN COOLER....DISCARD PASTA SALAD WITH RAW MEAT JUICES DRIPPING ON TO PLASTIC WRAP COVERING PASTA SALAD...CORRECTED AT TIME OF VISIT. | ||
| Violation | Food Display (3-306.11) | ||
| Items | Food on display | ||
| Problems | Lacking protection | ||
| Corrections | Protect against contamination | ||
| Comments | PROVIDE SNEEZE GUARD OR COVERS FOR SUSHI ROLL BUFFET LINE | ||
| Violation | Hair Restraint Effectiveness (2-402.11) | ||
| Items | Hair restraint | ||
| Problems | Not worn on head/hair | ||
| Corrections | Provide hat or hair net. | ||
| Violation | Hand Cleanser, Available (6-301.11) | ||
| Items | Soap | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | PROVIDE SOAP AND TOWEL AT ALL HANDWASH SINKS IN KITCHEN | ||
| Violation | Handwashing Signage (6-301.14) | ||
| Items | Handwashing signage | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | PROVIDE HAND WASH SIGNS IN EMPLOYEE LANGUAGE AT ALL HANDWASH SINKS., | ||
| Violation | Nonfood-contact surfaces (4-602.13) | ||
| Items | Nonfood contact surface(s) | ||
| Problems | With accumulation of debris | ||
| Corrections | Keep clean. | ||
| Comments | CLEAN DOORS AND HANDLES TO ALL REACH IN COOLERS AND REFRIGERATION UNITS.....MAINTAIN IN A CLEAN AND SANITARY CONDITION ON A DAILY BASIS. | ||
| Violation | Outer Openings, Protected (6-202.15) | ||
| Items | Outer opening(s) | ||
| Problems | Not tight-fitting | ||
| Corrections | Repair/replace to meet requirements above. | ||
| Comments | MAINTAIN BACK DOOR CLOSED TO PRVENT ENTRY OF INSECTS OR RODENTS......SEAL ALL OUTER OPENINGS AROUND SCREEN DOOR. | ||
| Violation | Temperature Measuring Devices (4-204.112) | ||
| Items | Thermometer(s) refrigeration | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | PROVIDE ALL COOLERS WITH ACCURATE THERMOMETERS AND PROVIDE A STAB TYPE THERMOMETER TO MONITOR FOODS TEMPERATURES. | ||
| Violation | Wiping Cloths, Use Limitation (3-304.14) | ||
| Items | Wiping cloth(s) | ||
| Problems | Not completely submerged in sanitizing solution | ||
| Corrections | Store wiping cloths completely submersed in sanitizer. | ||
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Location Information
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| Name | G & G BUFFET | License | 056096 | |
| Address | 5868 SHELDON RD. CANTON, MI 48187, Wayne County | |||
| Date | 2/1/2007 | |||
| Notes | ||||
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Inspection
Results
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| Violation (Critical) | Backflow Prevention Device/Req (5-203.14) | ||
| Items | Backflow prevention | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | REMOVE NOZZLE OR HOSE FROM HOSE AT UTILITY SINK TO PREVENT CONTAMINATION DUE TO BACK SIPHONAGE | ||
| Violation (Critical) | Chem.San., Temp/pH/Concentr/Ha (4-501.114) | ||
| Items | Chlorine solution concentration | ||
| Problems | Below 25 ppm | ||
| Corrections | Provide correct concentration as stated above. | ||
| Comments | NO SANITIZER DETECTED AT LARGE 3 COMPARTMENT SINK. MAINTAIN SANITATION RINSE AT 50-100PPM. ENSURE ALL LARGE POTS THAT HAVE BEEN WASHED EARLIER HAVE BEEN SANITIZED BEFORE USAGE. | ||
| Violation (Critical) | Eating, drinking, or Using Tob (2-401.11) | ||
| Items | Beverage container | ||
| Problems | Not covered | ||
| Corrections | Cover. | ||
| Violation (Critical) | Responsibility of Person in Ch (2-201.11) | ||
| Items | Person-in-charge | ||
| Problems | Failed to restrict sick/ill employee(s) | ||
| Corrections | Place restrictions as required by code. | ||
| Comments | SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 4 FOOD BORNE ILLNESSES, SYMPTOMS, AND RESPONSIBILITY TO REPORT ILLNESS OR SYMPTOMS. PROVIDED OPERATOR WITH HEALTH FORMS 1&2, PERSON IN CHARGE HANDOUT, AND SYMPTOM HANDOUT FOR USE IN TRAINING AND EDUCATION. | ||
| Violation (Critical) | Separation/packaging/Segregati (3-302.11) | ||
| Items | Raw animal food(s) | ||
| Problems | Stored over/next to | ||
| Corrections | Store raw animal foods below and away from foods needing little or no further prep. | ||
| Comments | STORE RAW MEAT AND SEAFOOD ON BOTTOM SHELVING SEPARATE FROM OTHER FOODS IN WALK IN COOLER AND IN REACH IN COOLER. STORE RAW SHRIMP BELOW DEEP FRIED FOODS IN REACH IN COOLER AND DISCONTINUE STORAGE OF RAW BEEF OVER VEGETABLES IN WALK IN COOLER. | ||
| Violation | Backflow Prevention Device, De (5-202.14) | ||
| Items | Backflow/backsiphonage prevention device | ||
| Problems | Not properly | ||
| Corrections | Replace/maintain to meet requirements above. | ||
| Violation | Hair Restraint Effectiveness (2-402.11) | ||
| Items | Hair restraint | ||
| Problems | Not worn on head/hair | ||
| Corrections | Provide hat or hair net. | ||
| Violation | Outer Openings, Protected (6-202.15) | ||
| Items | Outer opening(s) | ||
| Problems | Not sealed to prevent pest entry | ||
| Corrections | Seal to prevent pest entry. | ||
| Violation | Wiping Cloths, Use Limitation (3-304.14) | ||
| Items | Wiping cloth(s) | ||
| Problems | Not completely submerged in sanitizing solution | ||
| Corrections | Store wiping cloths completely submersed in sanitizer. | ||
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Location Information
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| Name | G & G Buffet | License | XX056096 | |
| Address | 5868 Sheldon CANTON, MI 48187, Wayne County | |||
| Date | 9/6/2007 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Consumption of Raw Animal Food (3-603.11) | ||
| Items | Menu advisories | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | PROVIDE CONSUMER ADVISORY AT SUSHI BUFFET FOR DISPLAY WHEN RAW MEAT IS USED IN SUSHI ROLLS ON SOME WEEKENDS....POST ADVISORY IN EASILY VIEWED LOCATION. | ||
| Violation (Critical) | Food Contact Surfaces and Uten (4-602.11) | ||
| Items | Food-contact surface(s) and utensil(s) | ||
| Problems | Not cleaned | ||
| Corrections | Clean as specified above. | ||
| Comments | CLEAN ALL STAINLESS STEEL FOOD PREP COUNTERS IMMEDIATELY AFTER USING.....CLEAN COUNTERS OF SMALL LOOSE PARTICLES, POWDERS, AND CLEAN COUNTERS OF STICKY SUBSTANCES AND RESIDUES. CLEAN CAN OPENER OF ACCUMULATED FOOD RESIDUE. CLEAN ALL STAINLESS STEEL COUNTERS AND MAINTAIN ALL COUNTERS CLEAN (EVERY DAY). | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Problems | Stored above 41 degrees f | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | DEEP FRIED IMITATION CRAB STORED AT 70F, SHRIMP AT 62F, SHRIMP AND PORK MIX AT 61F, SUSHI ROLLS AT 58F.....MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW .....DISCARD ALL POTENTIALLY HAZARDOUS , FOODS NOT STORED AT 41F OR BELOW. | ||
| Violation (Critical) | Separation/packaging/Segregati (3-302.11) | ||
| Items | Raw animal food(s) | ||
| Problems | Stored over/next to | ||
| Corrections | Store unwashed fruits/vegetables below and away from foods needing little or no further prep. | ||
| Comments | DISCONTINUE RAW MEAT STORAGE OVER OTHERS FOODS SUCH AS PASTA SALAD IN WALK IN COOLER....DISCARD PASTA SALAD WITH RAW MEAT JUICES DRIPPING ON TO PLASTIC WRAP COVERING PASTA SALAD...CORRECTED AT TIME OF VISIT. | ||
| Violation | Food Display (3-306.11) | ||
| Items | Food on display | ||
| Problems | Lacking protection | ||
| Corrections | Protect against contamination | ||
| Comments | PROVIDE SNEEZE GUARD OR COVERS FOR SUSHI ROLL BUFFET LINE | ||
| Violation | Hair Restraint Effectiveness (2-402.11) | ||
| Items | Hair restraint | ||
| Problems | Not worn on head/hair | ||
| Corrections | Provide hat or hair net. | ||
| Violation | Hand Cleanser, Available (6-301.11) | ||
| Items | Soap | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | PROVIDE SOAP AND TOWEL AT ALL HANDWASH SINKS IN KITCHEN | ||
| Violation | Handwashing Signage (6-301.14) | ||
| Items | Handwashing signage | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | PROVIDE HAND WASH SIGNS IN EMPLOYEE LANGUAGE AT ALL HANDWASH SINKS., | ||
| Violation | Nonfood-contact surfaces (4-602.13) | ||
| Items | Nonfood contact surface(s) | ||
| Problems | With accumulation of debris | ||
| Corrections | Keep clean. | ||
| Comments | CLEAN DOORS AND HANDLES TO ALL REACH IN COOLERS AND REFRIGERATION UNITS.....MAINTAIN IN A CLEAN AND SANITARY CONDITION ON A DAILY BASIS. | ||
| Violation | Outer Openings, Protected (6-202.15) | ||
| Items | Outer opening(s) | ||
| Problems | Not tight-fitting | ||
| Corrections | Repair/replace to meet requirements above. | ||
| Comments | MAINTAIN BACK DOOR CLOSED TO PRVENT ENTRY OF INSECTS OR RODENTS......SEAL ALL OUTER OPENINGS AROUND SCREEN DOOR. | ||
| Violation | Temperature Measuring Devices (4-204.112) | ||
| Items | Thermometer(s) refrigeration | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | PROVIDE ALL COOLERS WITH ACCURATE THERMOMETERS AND PROVIDE A STAB TYPE THERMOMETER TO MONITOR FOODS TEMPERATURES. | ||
| Violation | Wiping Cloths, Use Limitation (3-304.14) | ||
| Items | Wiping cloth(s) | ||
| Problems | Not completely submerged in sanitizing solution | ||
| Corrections | Store wiping cloths completely submersed in sanitizer. | ||
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Location Information
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| Name | G PHILIPS CAFE | License | 053856 | |
| Address | 16777 NORTHLINE SOUTHGATE, MI 48195, Wayne County | |||
| Date | 6/16/2010 | |||
| Notes | Routine Inspection: | |||
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Location Information
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| Name | G PHILIPS CAFE | License | 053856 | |
| Address | 16777 NORTHLINE SOUTHGATE, MI 48195, Wayne County | |||
| Date | 12/3/2009 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Food Contact Surfaces and Uten (4-202.11) | ||
| Items | Food-contact surface(s) | ||
| Locations | PREP TABLE(S) ACRYLIC CUTTING BOARD(S) | ||
| Problems | Not easily cleanable | ||
| Corrections | Repair/replace to be easily cleanable. | ||
| Comments | LONG ACRYLIC BOARD DEEPLY SCRATCHED PLEASE SAND OR PLANE DOWN SMOOTH OR REPLACE, BOARD TAKEN OUT OF SERVICE, SEVERAL OR ONE OF THE MANY SMALL ONES WILL BE USED INSTEAD | ||
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Location Information
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| Name | G PHILIPS CAFE | License | 053856 | |
| Address | 16777 NORTHLINE SOUTHGATE, MI 48195, Wayne County | |||
| Date | 6/22/2009 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation | Ambient Temp. Measuring Device (4-203.12) | ||
| Items | Air/water thermometer(s) | ||
| Locations | Dishmachine HOT WATER SANITIZATION | ||
| Problems | Not accurate | ||
| Corrections | Calibrate to requirement above. | ||
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Location Information
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| Name | G PHILIPS CAFE | License | 053856 | |
| Address | 16777 NORTHLINE SOUTHGATE, MI 48195, Wayne County | |||
| Date | 11/20/2008 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Food Contact with Equipment an (3-304.11) | ||
| Items | Equipment | ||
| Locations | Ice machine(s) interior | ||
| Problems | Not properly cleaned and sanitized | ||
| Corrections | Equipment shall be washed, rinsed, and sanitized after contamination and between uses. | ||
| Comments | MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, REFILL BLANK RISK CONTROL PLAN (RCP) LEFT WITH PIC, PLEASE REVIEW AND COMPARE TO ONE WRITTEN IN MAY 2008 AND IMPLEMENT IMPROVED RCP TO BRING WITH FOR WCHD CONSULTATION IF NO COPY OF MAY 2008 RCP, MAY HAVE ONE THAT IS IN THIS ESTABLISHMENT'S FOLDER AT WCHD'S OFFICE BLANK RCP FILLED IN AND APPROVED...ALSO, OWNER REQUESTED THAT WCHD FAX COPY FROM FOLDER TO HIM 734 281 1935, | ||
| Violation | Good Repair and Proper Adjustm (4-501.11) | ||
| Items | Equipment | ||
| Locations | cooler(s) cooler(s) | ||
| Problems | In poor repair | ||
| Corrections | Repair/replace. | ||
| Comments | GASKET FAULTY AT SMALL COOLER ON WEST WALL BEHIND CASH REGISTER PLEASE REPAIR | ||
| Violation | Hand Drying Provision (6-301.12) | ||
| Items | Sanitary hand drying provisions | ||
| Locations | SERVICE LINE Hand wash sink(s) | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | PLEASE INSTALL DISPENSER AT SMALL SINK BEHIND CASH REGISTER | ||
| Violation | Thawing (3-501.13) | ||
| Items | Frozen food(s) for thawing | ||
| Locations | kitchen SINK | ||
| Problems | Stored in water | ||
| Comments | TWO FROZEN TURKEYS BEING THAWED IN NON-MOVING WATER PLEASE REVIEW THIS METHOD TO INCLUDE THAT THE WATER MUST BE FLOWING AND COOL | ||
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Location Information
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| Name | G PHILIPS CAFE | License | 053856 | |
| Address | 16777 NORTHLINE SOUTHGATE, MI 48195, Wayne County | |||
| Date | 5/29/2008 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Characteristics (4-101.11) | ||
| Items | Food-contact surface(s) and utensils | ||
| Locations | SELF SERVE LINE READY TO EAT FOOD(S) | ||
| Problems | Constructed from materials that are not | ||
| Corrections | Provide smooth, durable, non-absorbent, easily cleanable materials. | ||
| Comments | TOMATOES, APPLES, GREEN PEPPERS, POTATOES STORED IN CARDBORD BOXES PLEASE STORE IN WASHABLE CONTAINER(S), PIC TRANSFERRED TO PLASTIC CONTAINERS, PIC TRANSFERRED TO PLASTIC CONTAINERS | ||
| Violation (Critical) | Food Contact with Equipment an (3-304.11) | ||
| Items | Equipment | ||
| Locations | Ice machine(s) interior | ||
| Problems | Not properly cleaned and sanitized | ||
| Corrections | Equipment shall be washed, rinsed, and sanitized after contamination and between uses. | ||
| Comments | MOLD ON INTERIOR PLEASE EMPTY,WASH,RINSE,SANITIZE,AIR DRY, REFILL RISK CONTROL PLAN (RCP) SUBMITTED,APPROVED, | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Locations | cooler(s) POTENTIALLY HAZARDOUS FOODS (PHF) | ||
| Problems | Stored above 41 degrees f | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | CREAMY CAESAR DRESSING TESTED 46 F, PIC ELECTED TO STORE ONLY BREAD AND JUICE IN THIS COOLER FROM NOW ON MADE POSTER "BREAD/JUICE ONLY" AND POSTED IT ALSO,MOVED JAR OF CREAMY CAESAR TO WALK IN COOLER | ||
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Location Information
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| Name | G PHILIPS CAFE | License | 053856 | |
| Address | 16777 NORTHLINE SOUTHGATE, MI 48195, Wayne County | |||
| Date | 11/8/2007 | |||
| Notes | ||||
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Inspection
Results
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| Violation (Critical) | Food Contact with Soiled Items (3-304.11) | ||
| Items | Equipment | ||
| Locations | Ice machine(s) interior | ||
| Problems | Not properly cleaned and sanitized | ||
| Corrections | Equipment shall be washed, rinsed, and sanitized after contamination and between uses. | ||
| Comments | MOLD ON INTERIOR EMPTY,WASH,RINSE,SANITIZE,AIR DRY,REFILL | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Hot food item(s) | ||
| Locations | Service area hot holding unit | ||
| Problems | Stored above 41 degrees f | ||
| Corrections | Store above 140 degrees F. | ||
| Comments | BEAN SOUP 123-132 F PIC SAID THAT SETTING ON THERMOSTAT HAS BEEN "BOILING" OFF THE WATER HOT WATER ADDED RETEST AT FOLLOW-UP | ||
| Violation | Kitchenware and Tableware (4-904.11) | ||
| Items | Utensil(s) | ||
| Locations | sandwich prep area SWIZZLE TOOTHPICKS | ||
| Problems | Stored with food-contact portion exposed | ||
| Corrections | Store inverted. | ||
| Comments | STORE ALL TOOTHPICKS UPRIGHT WITH SWIZZLES ON TOP | ||
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Location Information
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| Name | G PHILIPS CAFE Outside Pool Concession | License | 053856S1 | |
| Address | 16777 NORTHLINE SOUTHGATE, MI 48195, Wayne County | |||
| Date | 6/16/2010 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation | Clean Freq, Nonfood-Contact Su (4-602.13) | ||
| Items | Nonfood contact surface(s) | ||
| Locations | SERVICE LINE SERVICE WINDOW | ||
| Problems | With accumulation of debris | ||
| Corrections | Keep clean. | ||
| Comments | OUTSIDE HOUSING OF AIR CURTAIN AND ITS VENTS AND THE WALL ABOVE SERVICE WINDOW VERY DUSTY PLEASE THOROUGHLY CLEAN AND PUT INTO ROUTINE CLEANING SCHEDULE | ||
| Violation | Outer Openings, Protected (6-202.15) | ||
| Items | Outer opening(s) | ||
| Locations | OUTER OPENING(S) door(s) | ||
| Problems | Not tight-fitting | ||
| Corrections | Repair/replace to meet requirements above. | ||
| Comments | PROVIDED FLY HANDOUT ALSO, PLEASE STRONGLY CONSIDER INSTALLATION OF SCREEN DOOR | ||
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Location Information
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| Name | G PHILIPS CAFE Outside Pool Concession | License | 053856S1 | |
| Address | 16777 NORTHLINE SOUTHGATE, MI 48195, Wayne County | |||
| Date | 6/23/2009 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation | Food Temperature Measuring Dev (4-302.12) | ||
| Items | Food thermometer(s) | ||
| Locations | Employee(s) thermometer | ||
| Problems | not available | ||
| Corrections | Make available at all times. | ||
| Comments | NO PRODUCT THERMOMETER ON HAND PLEASE PROVIDE | ||
| Violation | Outer Openings, Protected (6-202.15) | ||
| Items | Outer opening(s) | ||
| Locations | OUTER OPENING(S) door(s) | ||
| Problems | Not tight-fitting | ||
| Corrections | Repair/replace to meet requirements above. | ||
| Comments | CUSTOMER WINDOW HAS AIR CURTAIN, BUT SIDE DOOR HAS NO SCREEN DOOR THEREFORE, PROPPING IT OPEN LIKE IT WAS TODAY MAY LEAD TO PEST ENTRY KEEP CLOSED OR INSTALL TIGHT-FITTING SCREEN DOOR | ||
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Location Information
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| Name | G PHILIPS CAFE Outside Pool Concession | License | 053856S1 | |
| Address | 16777 NORTHLINE SOUTHGATE, MI 48195, Wayne County | |||
| Date | 5/29/2008 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation | Hand Drying Provision (6-301.12) | ||
| Items | Sanitary hand drying provisions | ||
| Locations | kitchen hand wash facility | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | LONE HANDSINK HAS NO TOWEL DISPENSER PLEASE PROVIDE | ||
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Location Information
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| Name | G PHILIPS CAFE Outside Pool Concession | License | 053856S1 | |
| Address | 16777 NORTHLINE SOUTHGATE, MI 48195, Wayne County | |||
| Date | 6/11/2007 | |||
| Notes | ||||
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Inspection
Results
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| Violation (Critical) | Methods-Hot Water and Chemical (4-703.11) | ||
| Items | Chlorine solution | ||
| Problems | Not immersed in | ||
| Corrections | Completely submerse equipment/utensil. | ||
| Comments | SANITIZER IN 3-COMPARTMENT SINK WAS WELL BELOW APPROPRIATE CONCENTRATION. CORRECTED AT TIME OF INSPECTION BY REFILLING SANITIZE SINK AND TESTING FOR APPROPRIATE CONCENTRATION. | ||
| Violation | Prohibitions (4-903.12) | ||
| Items | Single-service and single-use article(s) | ||
| Problems | Stored Under unshielded sewer lines | ||
| Corrections | Remove and store in protected area. | ||
| Violation | Wiping Cloths, Use Limitation (3-304.14) | ||
| Items | Wiping cloth(s) | ||
| Problems | Not completely submerged in sanitizing solution | ||
| Corrections | Store wiping cloths completely submersed in sanitizer. | ||
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Location Information
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| Name | G SUBUS LEATHER BOTTLE | License | 046933 | |
| Address | 20300 FARMINGTON LIVONIA, MI 48152, Wayne County | |||
| Date | 6/9/2010 | |||
| Notes | Follow-up: | |||
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Inspection
Results
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| Violation (Critical) | Eating, Drinking or Tobacco (2-401.11) | ||
| Comments | NO EMPLOYEE BEVERAGES IN FOOD PREP AREA. VIOLATION CORRECTED. | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Comments | DRESSINGS AND BLEU CHEESE AT 41F. VIOLATION CORRECTED. | ||
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Location Information
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| Name | G SUBUS LEATHER BOTTLE | License | 046933 | |
| Address | 20300 FARMINGTON LIVONIA, MI 48152, Wayne County | |||
| Date | 5/25/2010 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Eating, Drinking or Tobacco (2-401.11) | ||
| Items | Beverage container | ||
| Problems | Not covered | ||
| Corrections | Cover. | ||
| Comments | EMPLOYEE BEVERAGES IN CONTAINERS THAT ARE NOT COVERED. EMPLOYEE BEVERAGES MUST HAVE A LID AND A STRAW., | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Problems | Stored above 41 degrees f | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | BLEU CHEESE, DRESSINGS IN SALAD PREP COOLER AT 54F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F., | ||
| Violation | Thawing (3-501.13) | ||
| Items | Frozen food(s) for thawing | ||
| Problems | Stored in water That is standing | ||
| Corrections | Use cool, running water with enough flow to remove particles. | ||
| Comments | OBSERVED FOOD THAWING IN CONTAINER OF STANDING WATER. FOOD MUST BE THAWED UNDER COOL, RUNNING WATER OR UNDER REFRIGERATION. | ||
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Location Information
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| Name | G SUBUS LEATHER BOTTLE | License | 046933 | |
| Address | 20300 FARMINGTON LIVONIA, MI 48152, Wayne County | |||
| Date | 12/2/2009 | |||
| Notes | Follow-up: | |||
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Inspection
Results
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| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Comments | ALL POTENTIALLY HAZARDOUS FOODS IN STEAM TABLE OBSERVED AT 135F OR ABOVE. CORRECTED. | ||
| Violation (Critical) | Separation, Packaging, & Segre (3-302.11) | ||
| Comments | NO POTENTIAL FOR CROSS CONTAMINATION DURING STORAGE IN THE WALK IN COOLER. CORRECTED. | ||
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Location Information
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| Name | G SUBUS LEATHER BOTTLE | License | 046933 | |
| Address | 20300 FARMINGTON LIVONIA, MI 48152, Wayne County | |||
| Date | 11/17/2009 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Hot food item(s) | ||
| Problems | Stored below 135 degrees F | ||
| Corrections | Store above 135 degrees F. | ||
| Comments | Observed the following potentially hazardous foods (PHF) held below 135*F at the steam table: -white gravy at 100*F -brown gravy at 115*F -brown sauce at 108*F -red sauce at 110*F All foods were reheated to 165*F for 15 seconds within 2 hours. Keep PHF at 135F or above. A follow up inspection will be conducted within 10 days to confirm compliance. , | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Problems | Stored above 41 degrees f | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | Observed pooled eggs on the counter stored at 55*F. Eggs were on ice, but ice bath was too low. Keep food sufficiently iced to maintain safe temperature. Corrected by discarding at time of inspection. | ||
| Violation (Critical) | Separation, Packaging, & Segre (3-302.11) | ||
| Items | Raw animal product(s) | ||
| Problems | Not separated from each other | ||
| Corrections | Keep separate. | ||
| Comments | Observed potential for cross contamination during storage in the walk in cooler. Raw beef and veal was stored above and directly next to raw seafood. Lettuce was stored directly next to raw turkeys. Use proper refrigeration storage to prevent cross contamination. Rearrange cooler and a follow up inspection will be conducted within 10 days to confirm compliance., | ||
| Violation | Clean Freq, Nonfood-Contact Su (4-602.13) | ||
| Items | Nonfood contact surface(s) | ||
| Problems | With accumulation of debris | ||
| Corrections | Keep clean. | ||
| Comments | Observed ice buildup in the walk in freezer along the door jam, and on the floor. Observed soil residue on some non-food contact surfaces of equipment on storage racks in the prep area. Keep clean. | ||
| Violation | Floors, Walls, and Ceilings (6-201.11) | ||
| Items | Floor(s) | ||
| Problems | Not constructed, designed, installed according to law | ||
| Corrections | Remove and replace to be in compliance with law. | ||
| Comments | Repair or replace broken tile in the walk in freezer by the next routine inspection. | ||
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Location Information
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| Name | G SUBUS LEATHER BOTTLE | License | 046933 | |
| Address | 20300 FARMINGTON LIVONIA, MI 48152, Wayne County | |||
| Date | 5/28/2009 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Clean Sight/Touch-No Accum/Enc (4-601.11) | ||
| Items | Food-contact surface(s) Equipment cobra head holders | ||
| Problems | With accumulation of debris | ||
| Corrections | Keep clean. | ||
| Comments | ALL POP GUN HAVE EXCESS BLACK RESIDUE INSIDE. TAKE OFF PLASTIC COVERS TO CLEAN. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY CORRECTED AT TIME OF INSPECTION BY CLEANING AND SANITIZING ALL POP GUNS CORRECTED | ||
| Violation | Light Bulbs, Protective Shield (6-202.11) | ||
| Items | Light shielding light shield(s) | ||
| Problems | Not provided In wait station | ||
| Corrections | Provide adequate light shields and end caps or shatter-proof bulbs. | ||
| Comments | PROVIDE LIGHT SHIELDS FOR LIGHT IN WAIT STATION AREA IN KITCHEN BY RECEIVING LINE CORRECT IMMEDIATELY | ||
| Violation | Unnecessary Items and Litter (6-501.114) | ||
| Items | Unnecessary item(s) old/broken equipment | ||
| Problems | Not removed from facility | ||
| Corrections | Remove from facility/premises. | ||
| Comments | REMOVE OLD EQUIPMENT FROM PREMISES BY NEXT ROUTINE INSPECTION. SEE DUMPSTER AREA AND STORAGE AREA. OLD COOLERS AND EQUIPMENT ON PREMISES AND IN ESTABLISHMENT. CORRECT IMMEDIATELY | ||
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Location Information
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| Name | G SUBUS LEATHER BOTTLE | License | 046933 | |
| Address | 20300 FARMINGTON LIVONIA, MI 48152, Wayne County | |||
| Date | 11/25/2008 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Eating, Drinking or Tobacco (2-401.11) | ||
| Items | Employee(s) | ||
| Problems | Drinking From uncovered beverage container | ||
| Corrections | Beverage container must be covered. | ||
| Comments | MANY DRINKING CUPS FOUND WITH NO LIDS OR STRAW. A COUPLE OF WATER BOTTLES ALSO FOUND. TRANSFER ALL FLUIDS IN EMPLOYEE DRINKING CUPS TO CUPS THAT HAVE LIDS AND STRAWS. CORRECT IMMEDIATELY CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY DISCARDING DRINKS AND REMOVING GLASSES AND BOTTLES FROM KITCHEN AND WAIT AREA, CORRECTED | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Problems | Stored above 41 degrees f | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | CUT TOMATOES STACKED ABOVE RIM LINE OF 2 DOOR SALAD PREP COOLER AT 50 DEGREES. DISCARDED BLUE CHEESE AND HOMEMADE RANCH AT 44 DEGREES. TRANSFERED INTO METAL PANS AND COOLER TURNED DOWN AT TIME OF INSPECTION CORRECTED FOOD AT 41 DEGREES, COOLER NOW AT 37 DEGREES | ||
| Violation | Hair Restraint Effectiveness (2-402.11) | ||
| Items | Hair restraint hat | ||
| Problems | Not worn on head/hair | ||
| Corrections | Provide hat or hair net. | ||
| Comments | BOTH COOKS NOT WEARING HATS OR HAIRNETS WHEN PREPARING FOOD. CORRECTED AT TIME OF INSPECTION BY PUTTING ON HATS CORRECTED | ||
| Violation | Unnecessary Items and Litter (6-501.114) | ||
| Items | Unnecessary item(s) old/broken equipment | ||
| Problems | Not removed from facility | ||
| Corrections | Remove from facility/premises. | ||
| Comments | REMOVE OLD EQUIPMENT FROM PREMISES BY NEXT ROUTINE INSPECTION. SEE DUMPSTER AREA | ||
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Location Information
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| Name | G.I. ISLAND CONEY INC. | License | 061174 | |
| Address | 8200 MACOMB GROSSE ILE TWP., MI 48138, Wayne County | |||
| Date | 6/17/2010 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
|
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| Violation (Critical) | (5-402.11) | ||
| Items | Backflow/backsiphonage prevention device(s) | ||
| Problems | Not provided on Spray hose at Dish sink | ||
| Corrections | Provide adequate air gap, replace spring. | ||
| Comments | The spray nozzle was hanging inside the sink of the disposer. Provide an air gap of minimum 1 inch from the bottom of the nozzle to the top of the brim. At the time of inspection the air gap was provided b y reversing the spring. Violation was corrected at the time of inspection. | ||
| Violation | (6-501.12) | ||
| Items | Physical facilities/structures | ||
| Problems | Not clean | ||
| Corrections | Keep clean | ||
| Comments | Floor is soiled under the shelves and equipment. Keep it clean. | ||
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Location Information
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| Name | G.I. ISLAND CONEY INC. | License | 061174 | |
| Address | 8200 MACOMB GROSSE ILE TWP., MI 48138, Wayne County | |||
| Date | 12/15/2009 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
|
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| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Problems | Stored above 41 degrees f | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | THE CONTAINER OF TUNA IN THE 3 DOOR MAKE TABLE IS AT 44 DEGREES. PLACE THE TUNA IN THE COOLER THE NIGHT BEFORE MAKING TUNA SALAD OR USE SMALLER CONTAINERS SO THE TUNA WILL COOL FASTER. DISCARD THE TUNA SALAD IF IT HAS BEEN HELD OUT OF TEMP. FOR OVER 4 HOURS. CORRECTED TODAY, OWNER CHANGED PROCEDURE SO CANS OF TUNA ARE PLACED IN COOLER 24 HOURS BEFORE SALAD IS MADE. OWNER ADJUSTED COOLER TEMPERATURE, STATED THAT TUNA SALAD WAS NOT OUT OF TEMP. FOR OVER 4 HOURS., 12/15/2009 CORRECTED TODAY BY MANAGER. | ||
| Violation (Critical) | Separation, Packaging, & Segre (3-302.11) | ||
| Items | Equipment | ||
| Problems | Stored over/next to | ||
| Corrections | Equipment shall be washed, rinsed, and sanitized after contamination and between uses. | ||
| Comments | WHEN THE DISHWASHER HANDLES "CLEANED" ITEMS HE MUST NOT TOUCH THEM WITH HIS BARE. UNWASHED HANDS OR WITH HANDS THAT HAVE BEEN WIPED ON HIS APRON. CORRECTED TODAY BY OWNER -- DISHWASHER COUNSELLED ON PROPER PROCEDURES., CORRECTED TODAY BY MANAGER. | ||
| Violation | Good Repair and Proper Adjustm (4-501.11) | ||
| Items | Can opener blade(s) | ||
| Locations | food prep area Can opener blade | ||
| Problems | With knicks | ||
| Corrections | Provide smooth, beveled edge on can opener blade. | ||
| Violation | Storing Equip./Uten./Lin./Sing (4-903.11) | ||
| Items | Clean equipment/utensil(s) | ||
| Problems | Exposed to dust, splash, or other contaminates | ||
| Corrections | Store in protected manner. | ||
| Comments | DO NOT STORE KNIVES STUCK BETWEEN THE WALL AND PREP TABLE. PLACE UTENSILS IN THE WHITE CONTAINER WITH THE HANDLES UP, NOT FOOD CONTACT SURFACES. | ||
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Location Information
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| Name | G.I. ISLAND CONEY INC. | License | 061174 | |
| Address | 8200 MACOMB GROSSE ILE TWP., MI 48138, Wayne County | |||
| Date | 6/12/2009 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
|
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| Violation | (2-402.11) | ||
| Items | Hair restraint | ||
| Problems | Not worn on face | ||
| Corrections | Provide beard net. | ||
| Comments | The cook must wear a beard net. Correct this violation by next routine inspection. | ||
| Violation | (3-304.14) | ||
| Items | Wiping cloth(s) | ||
| Problems | Stored on Counter | ||
| Corrections | Store wiping cloths completely submersed in sanitizer. | ||
| Comments | Found a soiled wet wiping cloth stored on the counter. After use immediately store the wet, soiled wiping cloths in the sanitizer bucket. The wet, soiled wiping cloth was removed for washing. Violation was corrected. | ||
| Violation | Hair Restraint Effectiveness (2-402.11) | ||
| Items | Hair restraint | ||
| Problems | Not worn on face | ||
| Corrections | Provide beard net. | ||
| Comments | The cook must wear a beard net. Correct this violation by next routine inspection. | ||
| Violation | Wiping Cloths, Use Limitation (3-304.14) | ||
| Items | Wiping cloth(s) | ||
| Problems | Stored on Counter | ||
| Corrections | Store wiping cloths completely submersed in sanitizer. | ||
| Comments | Found a soiled wet wiping cloth stored on the counter. After use immediately store the wet, soiled wiping cloths in the sanitizer bucket. The wet, soiled wiping cloth was removed for washing. Violation was corrected. | ||
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Location Information
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| Name | G.I. ISLAND CONEY INC. | License | 061174 | |
| Address | 8200 MACOMB GROSSE ILE TWP., MI 48138, Wayne County | |||
| Date | 12/10/2008 | |||
| Notes | Routine Inspection: | |||
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Location Information
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| Name | G.I. ISLAND CONEY INC. | License | 061174 | |
| Address | 8200 MACOMB GROSSE ILE TWP., MI 48138, Wayne County | |||
| Date | 6/24/2008 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation | (4-302.14) | ||
| Items | Sanitizer test kit | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | BUY CHLORINE TEST STRIPS TO FIND THE CONCENTRATION OF THE SANITIZER IN THE BUCKETS. | ||
| Violation | (4-302.14) | ||
| Items | Sanitizer test kit | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | BUY CHLORINE TEST STRIPS TO FIND THE CONCENTRATION OF THE SANITIZER IN THE BUCKETS. | ||
| Violation | (4-302.14) | ||
| Items | Sanitizer test kit | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | BUY CHLORINE TEST STRIPS TO FIND THE CONCENTRATION OF THE SANITIZER IN THE BUCKETS. | ||
| Violation | (4-302.14) | ||
| Items | Sanitizer test kit | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | BUY CHLORINE TEST STRIPS TO FIND THE CONCENTRATION OF THE SANITIZER IN THE BUCKETS. | ||
| Violation | (5-501.113) | ||
| Items | Waste container(s)/container(s) | ||
| Problems | Not covered | ||
| Corrections | Keep covered. | ||
| Comments | COVER THE OUTSIDE WASTE RECEPTACLES TO PREVENT GARBAGE SCATTERING AND TO PREVENT HARBOR AGE CONDITIONS FOR THE PESTS. | ||
| Violation | (5-501.113) | ||
| Items | Waste container(s)/container(s) | ||
| Problems | Not covered | ||
| Corrections | Keep covered. | ||
| Comments | COVER THE OUTSIDE WASTE RECEPTACLES TO PREVENT GARBAGE SCATTERING AND TO PREVENT HARBOR AGE CONDITIONS FOR THE PESTS. | ||
| Violation | (5-501.113) | ||
| Items | Waste container(s)/container(s) | ||
| Problems | Not covered | ||
| Corrections | Keep covered. | ||
| Comments | COVER THE OUTSIDE WASTE RECEPTACLES TO PREVENT GARBAGE SCATTERING AND TO PREVENT HARBOR AGE CONDITIONS FOR THE PESTS. | ||
| Violation | (5-501.113) | ||
| Items | Waste container(s)/container(s) | ||
| Problems | Not covered | ||
| Corrections | Keep covered. | ||
| Comments | COVER THE OUTSIDE WASTE RECEPTACLES TO PREVENT GARBAGE SCATTERING AND TO PREVENT HARBOR AGE CONDITIONS FOR THE PESTS. | ||
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Location Information
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| Name | G.I. ISLAND CONEY INC. | License | South33 | |
| Address | 8200 MACOMB GROSSE ILE TWP., MI 48138, Wayne County | |||
| Date | 6/24/2008 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
|
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| Violation | (4-302.14) | ||
| Items | Sanitizer test kit | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | BUY CHLORINE TEST STRIPS TO FIND THE CONCENTRATION OF THE SANITIZER IN THE BUCKETS. | ||
| Violation | (5-501.113) | ||
| Items | Waste container(s)/container(s) | ||
| Problems | Not covered | ||
| Corrections | Keep covered. | ||
| Comments | COVER THE OUTSIDE WASTE RECEPTACLES TO PREVENT GARBAGE SCATTERING AND TO PREVENT HARBOR AGE CONDITIONS FOR THE PESTS. | ||
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Location Information
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| Name | GABBYS ON THE RIVER | License | 030810 | |
| Address | 26145 GRAND RIVER REDFORD, MI 48240, Wayne County | |||
| Date | 8/3/2010 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
|
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| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Problems | Stored above 41 degrees f | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | CORRECTED. PERSON IN CHARGE PUT TRAY BACK IN COOLER. TOMATOES WILL BE KEPT IN A SEPARATE CONTAINER FROM NOW ON SO IT CAN BE EASILY PUT BACK IN COOLER TO BE HELD AT 41F OR BELOW., CONDIMENT TRAY SITTING OUT ON PREP COUNTER AND HAD CUT TOMATOES IN IT AT 63F. POTENTIALLY HAZARDOUS FOODS MUST BE HELD COLD AT OR BELOW 41F. ONCE A TOMATO IS CUT, IT MUST BE HELD AT OR BELOW 41F. | ||
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Location Information
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| Name | GABBYS ON THE RIVER | License | 030810 | |
| Address | 26145 GRAND RIVER REDFORD, MI 48240, Wayne County | |||
| Date | 2/22/2010 | |||
| Notes | Follow-up: | |||
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Inspection
Results
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| Violation (Critical) | Consumption of Raw Animal Food (3-603.11) | ||
| Comments | CORRECTED. NEW MENUS PRINTED WITH FULL CONSUMER ADVISORY AND CORRESPONDING ASTERIKS. | ||
| Violation (Critical) | Preventing Contamination from (3-301.11) | ||
| Comments | CORRECTED. GLOVES SUPPLIED AND EMPLOYEE STATED GLOVES USED TO HANDLE READY TO EAT FOODS. | ||
| Violation (Critical) | Ready-to-Eat Food, Date Markin (3-501.17) | ||
| Comments | CORRECTED. OBSERVED MUSHROOMS, TOMATOES LABELED WITH PREP AND USE BY DATES. | ||
| Violation | Floors, Walls, and Ceilings (6-201.11) | ||
| Comments | CORRECTED. CEILING AS ENTER BACK ROOM IS PAINTED. | ||
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Location Information
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| Name | GABBYS ON THE RIVER | License | 030810 | |
| Address | 26145 GRAND RIVER REDFORD, MI 48240, Wayne County | |||
| Date | 2/9/2010 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Consumption of Raw Animal Food (3-603.11) | ||
| Items | Menu advisories for raw or undercooked food(s)/ingredient(s) | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | MENU HAS REMINDER PORTION AT BOTTOM STARTING WITH 3 ASTERIKS (*** CONSUMING RAW OR UNDERCOOKED...). HOWEVER NO ASTERIKS NEXT TO HAMBURGER, CHEESEBURGER, BACON CHEESEBURGER OR MUSHROOM SWISS BURGER TO DENOTE ADVISORY. ALSO, IN FRONT OF *** CONSUMING RAW ... MUST ADD THE WORDS 'NOTICE: COOKED TO ORDER. SO, SHOULD READ ***NOTICE: COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED... FACILITY MAY HANDWRITE IN CHANGES OR ADD STICKERS OR REPRINT MENU. , | ||
| Violation (Critical) | Consumption of Raw Animal Food (3-603.11) | ||
| Items | Menu advisories for raw or undercooked food(s)/ingredient(s) | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | MENU HAS REMINDER PORTION AT BOTTOM STARTING WITH 3 ASTERIKS (*** CONSUMING RAW OR UNDERCOOKED...). HOWEVER NO ASTERIKS NEXT TO HAMBURGER, CHEESEBURGER, BACON CHEESEBURGER OR MUSHROOM SWISS BURGER TO DENOTE ADVISORY. ALSO, IN FRONT OF *** CONSUMING RAW ... MUST ADD THE WORDS 'NOTICE: COOKED TO ORDER. SO, SHOULD READ ***NOTICE: COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED... FACILITY MAY HANDWRITE IN CHANGES OR ADD STICKERS OR REPRINT MENU. | ||
| Violation (Critical) | Preventing Contamination from (3-301.11) | ||
| Items | Ready-to-eat food(s) | ||
| Problems | Handled with bare hands | ||
| Corrections | Suitable utensils or single-use gloves are to be utilized. | ||
| Comments | PERSON IN CHARGE STATED GLOVES ARE USED TO HANDLE RAW BURGER AND THEN TAKEN OFF AND HANDS WASHED. HOWEVER GLOVES ARE NOT WORN FOR READY TO EAT FOODS - BUNS, ONIONS, PEPPEROCINIS, TOMATOES. FOOD CODE STATES THERE MUST BE A BARRIER BETWEEN BARE HANDS AND READY TO EAT FOOD. MUST USE GLOVES OR SUITABLE UTENSILS. | ||
| Violation (Critical) | Preventing Contamination from (3-301.11) | ||
| Items | Ready-to-eat food(s) | ||
| Problems | Handled with bare hands | ||
| Corrections | Suitable utensils or single-use gloves are to be utilized. | ||
| Comments | PERSON IN CHARGE STATED GLOVES ARE USED TO HANDLE RAW BURGER AND THEN TAKEN OFF AND HANDS WASHED. HOWEVER GLOVES ARE NOT WORN FOR READY TO EAT FOODS - BUNS, ONIONS, PEPPEROCINIS, TOMATOES. FOOD CODE STATES THERE MUST BE A BARRIER BETWEEN BARE HANDS AND READY TO EAT FOOD. MUST USE GLOVES OR SUITABLE UTENSILS. , | ||
| Violation (Critical) | Ready-to-Eat Food, Date Markin (3-501.17) | ||
| 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. | ||
| Comments | FACILITY HAD 2 TUBS OF CHILI IN BEER COOLER WITHOUT ANY DATE MARKING. PERSON IN CHARGE STATED THEY HAVE PROBABLY BEEN THERE ABOUT 7 DAYS. EXPLAINED ITEMS MUST BE LABLED WITH DATE MARK AND USED WITHIN 6 DAYS AND DISCARDED. PERSON IN CHARGE STATED ITEMS ARE USUALLY MARKED ON DATE THEY ARE REMOVED FROM FREEZER. OTHER ITEM THAT MUST BE DATE MARKED WHEN TAKEN FROM FREEZER IS TACO MEAT. DISCARD CHILI AND ENSURE ITEMS ARE PROPERLY DATE MARKED. , | ||
| Violation (Critical) | Ready-to-Eat Food, Date Markin (3-501.17) | ||
| 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. | ||
| Comments | FACILITY HAD 2 TUBS OF CHILI IN BEER COOLER WITHOUT ANY DATE MARKING. PERSON IN CHARGE STATED THEY HAVE PROBABLY BEEN THERE ABOUT 7 DAYS. EXPLAINED ITEMS MUST BE LABLED WITH DATE MARK AND USED WITHIN 6 DAYS AND DISCARDED. PERSON IN CHARGE STATED ITEMS ARE USUALLY MARKED ON DATE THEY ARE REMOVED FROM FREEZER. OTHER ITEM THAT MUST BE DATE MARKED WHEN TAKEN FROM FREEZER IS TACO MEAT. DISCARD CHILI AND ENSURE ITEMS ARE PROPERLY DATE MARKED. | ||
| Violation (Critical) | Separation, Packaging, & Segre (3-302.11) | ||
| Items | Raw animal food(s) | ||
| Problems | Stored over/next to | ||
| Corrections | Store raw animal foods below and away from foods needing little or no further prep. | ||
| Comments | CORRECTED. PERSON IN CHARGE MOVED RAW BURGER TO BOTTOM SHELF. , FRIDGE HAD RAW BURGER ON SHELF IN TUB WITH CHEESE AND ONIONS AND SHELF BELOW HAD TOMATOES. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS. | ||
| Violation | Floors, Walls, and Ceilings (6-201.11) | ||
| Items | Ceiling(s) | ||
| Problems | Not constructed, designed, installed to be Smooth | ||
| Corrections | Repair/replace to be smooth and easily cleanable. | ||
| Comments | PLYBOARD IS ON CEILING AS ENTER BACK AREA. PAINT TO MAKE PLYBOARD SMOOTH AND EASILY CLEANABLE. | ||
| Violation | Floors, Walls, and Ceilings (6-201.11) | ||
| Items | Ceiling(s) | ||
| Problems | Not constructed, designed, installed to be Smooth | ||
| Corrections | Repair/replace to be smooth and easily cleanable. | ||
| Comments | PLYBOARD IS ON CEILING AS ENTER BACK AREA. PAINT TO MAKE PLYBOARD SMOOTH AND EASILY CLEANABLE., | ||
| Violation | Light Bulbs, Protective Shield (6-202.11) | ||
| Items | Light shielding | ||
| Problems | Not provided | ||
| Corrections | Provide adequate light shields and end caps or shatter-proof bulbs. | ||
| Comments | PROVIDE LIGHT SHIELD OR RUBBER COATED BULBS FOR BACK ROOM AND LIQUOR ROOM. | ||
| Violation | Sanitizing Solution Testing De (4-302.14) | ||
| Items | Sanitizer test kit quaternary ammonia | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | FACILITY HAS CHLORINE TEST STRIPS FOR CLOTHS IN BLEACH WATER, BUT NEEDS TO SUPPLY QUATERNARY AMMONIUM TEST STRIPS FOR TABLETS THAT ARE USED IN BAR SANITIZE SINK. | ||
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Location Information
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| Name | GABBYS ON THE RIVER | License | 030810 | |
| Address | 26145 GRAND RIVER REDFORD, MI 48240, Wayne County | |||
| Date | 8/5/2009 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Clean Sight/Touch-No Accum/Enc (4-601.11) | ||
| Items | Food-contact surface(s) | ||
| Problems | Soiled | ||
| Corrections | Keep clean. | ||
| Comments | Observed mold on back panel inside ice machine. Food contact equipment must be cleaned on a regular basis to prevent build-up of mold. Clean to sight and touch. | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Problems | Stored above 41 degrees f | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | Eggs, cheese and chili in the reach-in cooler by the grill have a temperature of 45 degrees F. The ambient air temperature of cooler is 50 degrees F. Potentially hazardous foods must be held below 41 degrees F. Lower temperature of cooler below 41 degrees F. Discard these foods after 4 hours in the temperature danger zone. | ||
| Violation | Clean Freq, Nonfood-Contact Su (4-602.13) | ||
| Items | Nonfood contact surface(s) | ||
| Problems | Soiled | ||
| Corrections | Keep clean. | ||
| Comments | Observed dirty shelf under the cooking equipment. Clean this area to sight and touch on a regular basis. | ||
| Violation | Cleaning, Frequency/Restrictio (6-501.12) | ||
| Items | Physical facilities/structures | ||
| Problems | Soiled | ||
| Corrections | Keep clean. | ||
| Comments | Observed dirty floor in mop sink closet and wall behind the ice machine has cobwebs on it. Clean these areas to sight and touch. Repeat violation. | ||
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Location Information
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| Name | GABBYS ON THE RIVER | License | 030810 | |
| Address | 26145 GRAND RIVER REDFORD, MI 48240, Wayne County | |||
| Date | 2/5/2009 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
|
|||
| Violation (Critical) | Demonstration of Knowledge (2-102.11) | ||
| Items | Person-in-charge | ||
| Problems | Does not demonstrate required knowledge | ||
| Corrections | Knowledge is to be obtained through an approved training program. | ||
| Comments | The person-in-charge did not know what internal temperature the hamburgers must be cooked at. Cook the hamburger to an internal temperature of 155 degrees F, I have provided a Safe Food Service guide for the employees to read and understand. This is a repeat violation. Fill out a risk control plan and return it to the inspector during the revisit. | ||
| Violation | Cleaning, Frequency/Restrictio (6-501.12) | ||
| Items | Physical facilities/structures | ||
| Problems | Greasy | ||
| Corrections | Keep clean. | ||
| Comments | The wall behind the food prep sink at the bar is very greasy. Clean to sight and touch on a weekly basis. | ||
| Violation | Determining Chem.San.Concentra (4-501.116) | ||
| Items | Sanitizer test kit | ||
| Problems | Not used | ||
| Corrections | Use test kit to verify sanitizer concentration. | ||
| Comments | Provide a quaternary ammonia test kit for checking the sanitizer in the 3 compartment sink. Second repeat violation. | ||
| Violation | Outer Openings, Protected (6-202.15) | ||
| Items | Outer opening(s) | ||
| Problems | Not sealed to prevent pest entry | ||
| Corrections | Seal to prevent pest entry. | ||
| Comments | Weatherstrip at the bottom of the back door has a hole in it. Replace the weatherstrip to provide a tight seal. | ||
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Location Information
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| Name | GABBYS ON THE RIVER | License | 030810 | |
| Address | 26145 GRAND RIVER REDFORD, MI 48240, Wayne County | |||
| Date | 8/5/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Characteristics (4-101.11) | ||
| Items | Food-contact surface(s) and utensils | ||
| Problems | Allow migration of deleterious substances | ||
| Corrections | Provide food grade quality and approved surfaces and materials. | ||
| Comments | Ice scoop is stored in an empty laundry detergent pail. Discard this pail and provide a food-grade container for storing the ice scoop. | ||
| Violation (Critical) | Controlling Pests (6-501.111) | ||
| Items | Pest(s) | ||
| Problems | Present in facility | ||
| Corrections | Remove pests from facility. | ||
| Comments | Drain flies observed by the drain bowl under the 3 compartment sink at the bar. Pests must be controlled. Contact a licensed pest control operator. | ||
| Violation (Critical) | Demonstration of Knowledge (2-102.11) | ||
| Items | Person-in-charge | ||
| Problems | Does not demonstrate required knowledge | ||
| Corrections | Knowledge is to be obtained through an approved training program. | ||
| Comments | Employee did not know how to check the sanitizer in the 3 compartment sink. Employees must be knowledgeable. Have all employees read the Safe Food Guide I have provided and be able to answer questions regarding food safety. | ||
| Violation (Critical) | Warewashing Chem.San., Temp/pH (4-501.114) | ||
| Items | Other chemical sanitizing solution concentration(s) | ||
| Problems | Not used according to manufacturer's label instructions | ||
| Corrections | Use according to manufacturer label directions. | ||
| Comments | Sanitizing rinse in the 3 compartment sink is less than 100 ppm of quaternary ammonia. Provide 200 ppm of quaternary ammonia in the sanitizing rine. Use 2 tablets instead of just 1 in the sanitizing compartment for 3 gallons of water. Use warm water instead of cold for sanitizing rinse water. | ||
| Violation | Cleaning, Frequency/Restrictio (6-501.12) | ||
| Items | Physical facilities/structures | ||
| Problems | Soiled | ||
| Corrections | Keep clean. | ||
| Comments | The men's room smells like urine. Clean the urinals, floor and rubber mats to eliminate the smell. Sanitize with chlorine after cleaning to kill bacteria. | ||
| Violation | Determining Chem.San.Concentra (4-501.116) | ||
| Items | Sanitizer test kit | ||
| Problems | Not used | ||
| Corrections | Use test kit to verify sanitizer concentration. | ||
| Comments | Provide a quaternary ammonia test kit for checking the sanitizer in the 3 compartment sink. Repeat violation. | ||
| Violation | Food Temperature Measuring Dev (4-302.12) | ||
| Items | Food thermometer(s) | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | Provide a conspicuous thermometer in the reach-in cooler next to the grill and a metal stem thermometer that measures from 0 degrees F up to 220 degrees F. Repeat violation. | ||
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Location Information
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| Name | GABRIELS CHEESE STEAK HOAGIES | License | 057608 | |
| Address | 1919 WAYNE RD WESTLAND, MI 48185, Wayne County | |||
| Date | 3/11/2010 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
|
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| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Locations | make table Front Counter | ||
| Problems | Stored above 41 degrees f | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | LUNCH MEAT STORED ABOVE THE COLD WELLS IN THE TOP OF THE COOLER OBSERVED AT 44F. CORRECTED BY PUTTING INTO THE BOTTOM OF THE COOLER AT (AT BELOW 41F). | ||
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Location Information
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| Name | GABRIELS CHEESE STEAK HOAGIES | License | 057608 | |
| Address | 1919 WAYNE RD WESTLAND, MI 48185, Wayne County | |||
| Date | 9/30/2009 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
|
|||
| Violation (Critical) | Ready-to-Eat Food, Disposition (3-501.18) | ||
| Items | Ready to eat, potentially hazardous food(s) | ||
| Locations | Refrigerator unit(s) | ||
| Problems | Beyond consume by date | ||
| Corrections | Dispose of food item. | ||
| Comments | SALAMI MARKED FOR 9-26, AND HAM MARKED FOR 9-29 STILL IN COOLER. CORRECTED BY DISPOSING OF THAT FOOD. | ||
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Location Information
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||||
| Name | GABRIELS CHEESE STEAK HOAGIES | License | 057608 | |
| Address | 1919 WAYNE RD WESTLAND, MI 48185, Wayne County | |||
| Date | 4/14/2009 | |||
| Notes | Routine Inspection: | |||
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Location Information
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||||
| Name | GABRIELS CHEESE STEAK HOAGIES | License | 057608 | |
| Address | 1919 WAYNE RD WESTLAND, MI 48185, Wayne County | |||
| Date | 10/22/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Clean Sight/Touch-No Accum/Enc (4-601.11) | ||
| Items | Food-contact surface(s) | ||
| Locations | food service area slicer | ||
| Problems | Greasy | ||
| Corrections | Keep clean. | ||
| Comments | THE SLICER OBSERVED WITH DRIED FOOD DEBRIS, USED THIS MORNING. CLEAN THOROUGHLY AFTER EACH USE. CORRECTED AT INSPECTION BY CLEANING AND SANITIZING. | ||
| Violation | Covering receptacles (5-501.113) | ||
| Items | Waste container(s)/container(s) outside dumpsters | ||
| Problems | Not covered | ||
| Corrections | Keep covered. | ||
| Violation | Outside receptacles (5-501.15) | ||
| Items | Waste receptacle(s) dumpster | ||
| Problems | With doors,lids or covers Broken | ||
| Corrections | Repair/replace. | ||
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Location Information
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||||
| Name | GABRIELS CHEESE STEAK HOAGIES | License | 057608 | |
| Address | 1919 WAYNE RD WESTLAND, MI 48185, Wayne County | |||
| Date | 4/14/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation | Covering receptacles (5-501.113) | ||
| Items | Waste container(s)/container(s) outside dumpsters | ||
| Problems | Not covered | ||
| Corrections | Keep covered. | ||
| Comments | KEEP DUMPSTER CLOSED. THE PIC STATED THAT THE SHARED DUMPSTER IS LEFT OPEN BY OTHER BUSINESSES IN THE MALL. PLEASE DISCUSS THE PROBLEM WITH THE MALL MANAGEMENT. | ||
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Location Information
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||||
| Name | GABRIELS CHEESE STEAK HOAGIES | License | 057608 | |
| Address | 1919 WAYNE RD WESTLAND, MI 48185, Wayne County | |||
| Date | 10/10/2007 | |||
| Notes | ||||
|
Inspection
Results
|
|||
| Violation | Covering receptacles (5-501.113) | ||
| Items | Waste container(s)/container(s) outside dumpsters | ||
| Problems | Not covered | ||
| Corrections | Keep covered. | ||
| Comments | KEEP LID CLOSED TO MINIMIZE PEST RISK. | ||
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Location Information
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||||
| Name | GALE FORCE | License | 037682 | |
| Address | 14900 BECK PLYMOUTH, MI 48170, Wayne County | |||
| Date | 8/30/2007 | |||
| Notes | ||||
|
Inspection
Results
|
|||
| Violation (Critical) | Food Contact Surfaces and Uten (4-602.11) | ||
| Items | Food-contact surface(s) used for nonpotentially hazardous food(s) | ||
| Problems | Not cleaned Before use | ||
| Corrections | Clean as specified above. | ||
| Comments | ICE BIN HAD FLY'S AND MOSQUITOS IN IT. FOOD CONTACT SURFACES MUST BE CLEAN CORRECTED AT TIME OF INSPECTION BY CLEANING AND SANITIZING | ||
| Violation (Critical) | Frequency Before Use After Cle (4-702.11) | ||
| Items | Clean utensil(s) and food-contact surface(s) | ||
| Problems | Not sanitized | ||
| Corrections | Equipment/utensils must be sanitized after cleaning. | ||
| Comments | NO SANITIZER BEING USED ON FOOD CONTACT SURFACES. SPRAY BOTTLE PROVIDED WITH 100PPM CHLORINE AT TIME OF INSPECTION | ||
| Violation | Good Repair and Proper Adjustm (4-501.11) | ||
| Items | Equipment | ||
| Problems | Do not meet requirements of rule | ||
| Corrections | Repair/replace to meet requirements of rule. | ||
| Comments | 2 DOOR POP RIC AT 48 DEGREES, NO PHF IN COOLER. DO NOT PUT PHF IN COOLER UNTIL CORRECTED | ||
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Location Information
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||||
| Name | GALE FORCE | License | 037682 | |
| Address | 14900 BECK PLYMOUTH, MI 48170, Wayne County | |||
| Date | 8/13/2007 | |||
| Notes | ||||
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Location Information
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| Name | GAMESTERS ICE CREAM | License | 047034S2 | |
| Address | 38250 FORD RD. WESTLAND, MI 48185, Wayne County | |||
| Date | 7/26/2010 | |||
| Notes | Routine Inspection: | |||
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Location Information
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||||
| Name | GAMESTERS ICE CREAM | License | 047034S2 | |
| Address | 38250 FORD RD. WESTLAND, MI 48185, Wayne County | |||
| Date | 1/15/2010 | |||
| Notes | Routine Inspection: | |||
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Location Information
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||||
| Name | GAMESTERS ICE CREAM | License | 047034S2 | |
| Address | 38250 FORD RD. WESTLAND, MI 48185, Wayne County | |||
| Date | 7/28/2009 | |||
| Notes | Routine Inspection: | |||
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Location Information
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||||
| Name | GAMESTERS ICE CREAM | License | 047034S2 | |
| Address | 38250 FORD RD. WESTLAND, MI 48185, Wayne County | |||
| Date | 1/27/2009 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation | In-Use Utensils/Between-Storag (3-304.12) | ||
| Items | Dispensing utensil(s) | ||
| Locations | ice cream freezer(s) dipper well | ||
| Problems | Improperly stored In standing water | ||
| Corrections | Store as stated above. | ||
| Comments | 1) ICE CREAM UTENSILS STORED IN STANDING WATER. 2) ICE SCOOP STORED WITH HANDLE IN ICE; REMOVE FROM ICE. | ||
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Location Information
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||||
| Name | GAMESTERS ICE CREAM | License | 047034S2 | |
| Address | 38250 FORD RD. WESTLAND, MI 48185, Wayne County | |||
| Date | 7/25/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Controlling Pests (6-501.111) | ||
| Items | Pest(s) flies | ||
| Locations | floor drain | ||
| Problems | Present in facility | ||
| Corrections | Remove pests from facility. | ||
| Comments | NOT CORRECTED: DRAIN FLIES OBSERVED UNDER SINK AT CONCESSION STAND. CORRECT WITHIN 1 WEEK. RECOMMENDED: A PROFESSIONAL PEST CONTROL OPERATOR TREATMENT OF DRAIN. | ||
| Violation (Critical) | Controlling Pests (6-501.111) | ||
| Items | Pest(s) flies | ||
| Locations | floor drain | ||
| Problems | Present in facility | ||
| Corrections | Remove pests from facility. | ||
| Comments | NOT CORRECTED: DRAIN FLIES OBSERVED UNDER SINK AT CONCESSION STAND. CORRECT WITHIN 1 WEEK. RECOMMENDED: A PROFESSIONAL PEST CONTROL OPERATOR TREATMENT OF DRAIN., | ||
| Violation | In-Use Utensils/Between-Storag (3-304.12) | ||
| Items | Dispensing utensil(s) | ||
| Locations | ice cream freezer(s) dipper well | ||
| Problems | Improperly stored In standing water | ||
| Corrections | Store as stated above. | ||
| Comments | DIPPER WELL TURNED OFF WITH SCOOPS PRESENT IN WELLS. KEEP WATER FLOWING AS REQUIRED TO RINSE OFF DAIRY DEBRIS TO MINIMIZE RISK OF BACTERIAL CONTAMINATION. | ||
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Location Information
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||||
| Name | GAMESTERS ICE CREAM | License | 047034S2 | |
| Address | 38250 FORD RD. WESTLAND, MI 48185, Wayne County | |||
| Date | 1/30/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Backflow Prevention Device/Req (5-203.14) | ||
| Items | Backflow prevention | ||
| Locations | beverage dispenser carbonator(s) | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | A.S.S.E. 1022 BACKFLOW PROTECTION CANNOT BE LOCATED ON CARBONATOR. PROVIDE/ OR MAKE EVIDENT FOR INSPECTION WITHIN 10 DAYS., | ||
| Violation (Critical) | Clean Sight/Touch-No Accum/Enc (4-601.11) | ||
| Items | Food-contact surface(s) | ||
| Problems | Soiled | ||
| Corrections | Keep clean. | ||
| Comments | WET DEBRIS OBSERVED IN BLENDER AFTER CLEANING. THE ICE CREAM SCOOPS ARE STORED IN UNCLEAN DIPPER WELL WATER. CLEAN NOW AND MAINTAIN. WASH, RINSE, AND SANITIZE THE ICE CREAM SCOOPS DAILY , THE BLENDER EVERY 4 HOURS MINIMUM DURING USE, AND AT THE END OF THE DAY., | ||
| Violation (Critical) | Consumption of Raw Animal Food (3-603.11) | ||
| Items | Menu advisories for raw or undercooked food(s)/ingredient(s) | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | PROVIDE ASTERISKS ON BEEF STEAKS OFFERED UNDER-COOKED., | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Locations | ice bin(s) | ||
| Problems | Stored above 41 degrees f | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | MILK IS STORED AT 60F IN THE UNUSED, UN-REFRIGERATED ICE BIN. HOLD IN COOLER AT OR BELOW 41F. CORRECTED BY DISCARDING. | ||
| Violation | Handwashing Signage (6-301.14) | ||
| Items | Handwashing signage, Handwashing signage | ||
| Locations | restroom(s) | ||
| Problems | Not provided At hand sink, Not provided | ||
| Corrections | provide, Provide. | ||
| Violation | Toilet Room Receptacle, Covere (5-501.17) | ||
| Items | Covered waste receptacle(s) in public restroom | ||
| Locations | restroom(s) | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
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Location Information
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||||
| Name | GANDHI TRIPTI RESTAURANT | License | 030412 | |
| Address | 11917 CONANT HAMTRAMCK, MI 48212, Wayne County | |||
| Date | 11/12/2009 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Demonstration of Knowledge (2-102.11) | ||
| Items | Person-in-charge | ||
| Locations | kitchen employee(s) | ||
| Problems | Does not demonstrate required knowledge | ||
| Corrections | Knowledge is to be obtained through an approved training program. | ||
| Comments | Specific safe food facts where not readily known when ask: Minimum internal temperature for cooked poultry, lamb, both given at 160*f to 180*f. Actual minimum temperature needed is 165*F, ground lamb @ 155*f and whole muscle lamb @ 145*F. Calibration of thermometer not demonstrated nor knowledge on time temperatures needed for cooling cooked food for refrigeration. Practice for thawing food in hot water per interview was not a safe food practice. Rather food is to be thawed submerged in a cold running water bath with the particles overflowing down a drain. The food operator was not current in the names of the big five organism of public health concern; the food employee had difficulty with English language, yet they too seem to be under prepared concerning employee health. Through interview the operator and food employee did not meet the requirement for sanitizing the food contact equipment through wash, rinse, sanitizing the minimum once ever 4 hours for in use equipment. The cutting board is cleaned after used to cut poultry but the clean only included running under hot water @ 146*F it was measured; 170*F is required submerged for one minute. Again through oral interview the food employee are not being trained to practice safe food practices nor knowledgeable in current employee hygiene and illnesses requiring action to be taken by the employee. Informing the operator when they are ill and not returning to perform food service until they are symptom free for 24 hours. The operator said the food employees return to work as soon as they feel better. Enroll in a Certified Food Manager Course otherwise have the current CFM contact me to discuss this major disconnect between his knowledge and the apparent deficit in the training of the food employee. Call W.C.H.D. @ 734 727-5891., | ||
| Violation (Critical) | Frequency Before Use After Cle (4-702.11) | ||
| Items | Clean utensil(s) and food-contact surface(s) | ||
| Locations | 3-compartment sink(s) sanitizer | ||
| Problems | Not sanitized | ||
| Corrections | Equipment/utensils must be sanitized after cleaning. | ||
| Comments | In use pans are being double rinsed in the second and third compartment sink; then returned to prepare the next meal. No sanitizer was in the third sink and the second sink was dark with food residue. The in use pans and utensils do not appear to be washed rinsed and sanitized at least once every 4 hours. The cleaning method witness today is a poor food practice be replace with the approved wash rinse and sanitize use of the 3-compartment sink., | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Hot food item(s) | ||
| Locations | Service area steam table | ||
| Problems | Stored below 135 degrees F | ||
| Corrections | Store above 135 degrees F. | ||
| Comments | Potentially hazardous foods in the temperature danger zone observed: @ 61*F & 63*F cooked chicken cut in cubes in a two bowl on a shelf without refrigeration or hot holding. Hot food hold 115*F white rice in large pan on stove with burner off. Safe food storage at 135*f and above else keep at 41*f and below., | ||
| Violation (Critical) | Methods-Hot Water and Chemical (4-703.11) | ||
| Items | Hot water sanitizer | ||
| Locations | 3-compartment sink(s) sanitizer | ||
| Problems | Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer | ||
| Corrections | Provide 170 degree F hot water for sanitizing. | ||
| Comments | Cutting boards are washed, rinsed and run under 146*F hot water does not meet minimum sanitizing temperature., | ||
| Violation (Critical) | System Maintained in Good Repa (5-205.15) | ||
| Items | Plumbing system water line(s) cold | ||
| Locations | kitchen hand wash facility | ||
| Problems | Not maintained | ||
| Corrections | Maintain in good repair | ||
| Comments | Men's room toilet over flowed near the bar location. Fix clogged toilet; clean and sanitize the rest room floor. Leaking faucet at the 3-compartment sink., | ||
| Violation | Food storage (3-305.11) | ||
| Items | Food item(s) in storage | ||
| Locations | bar floor | ||
| Problems | Stored on floor or less than 6 inches above floor | ||
| Corrections | Store at least 6 inches above the floor. | ||
| Comments | Plastic wrapped boxes of tea bags stored on the floor of the closet in between the two rest rooms at the bar location. Raise off the floor., | ||
| Violation | Good Repair and Proper Adjustm (4-501.11) | ||
| Items | Equipment | ||
| Problems | In poor repair | ||
| Corrections | Repair/replace. | ||
| Comments | Replace deteriating metal baffles with new., | ||
| Violation | Sanitizing Solution Testing De (4-302.14) | ||
| Items | Sanitizer test kit chlorine | ||
| Locations | kitchen 3 compartment sink | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Violation | Storing Equip./Uten./Lin./Sing (4-903.11) | ||
| Items | Single-service/single-use article(s) | ||
| Locations | bar floor | ||
| Problems | Exposed to dust, splash, or other contaminates | ||
| Corrections | Store in protected manner. | ||
| Comments | Case of plastic beverage lids stored on the floor of the closet in between the two rest rooms at the bar location. Raise off the floor., | ||
| Violation | Wiping Cloths, Use Limitation (3-304.14) | ||
| Items | Wiping cloth(s) wet | ||
| Locations | kitchen prep table | ||
| Problems | Not completely submerged in sanitizing solution | ||
| Corrections | Store wiping cloths completely submersed in sanitizer. | ||
| Comments | Wiping towels were left on food counter or under cutting boards discolored with food soil or black with mold; must be stored in sanitizer solution in between uses @ 50 ppm - 100 ppm., | ||
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Location Information
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||||
| Name | GANDHI TRIPTI RESTAURANT | License | 030412 | |
| Address | 11917 CONANT HAMTRAMCK, MI 48212, Wayne County | |||
| Date | 5/29/2009 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | System Maintained in Good Repa (5-205.15) | ||
| Items | Plumbing system water line(s) cold | ||
| Locations | kitchen hand wash facility | ||
| Problems | Not maintained | ||
| Corrections | Maintain in good repair | ||
| Comments | Observed no cold water pressure to the hand wash sink. Restore water pressure to the hand wash sink. Correction made: Observed full water pressure restored to the hand wash sink. | ||
| Violation | Characteristics (4-101.11) | ||
| Items | Food-contact surface(s) and utensils | ||
| Comments | Observed the deteriorating ventilation filter panels. Replace with new to permit even air flow through the filter panels. | ||
| Violation | Cleaning, Frequency/Restrictio (6-501.12) | ||
| Items | Physical facilities/structures | ||
| Locations | Grill line filter(s) | ||
| Problems | Greasy | ||
| Corrections | Keep clean. | ||
| Comments | Observed full grease cup under ventilation hood. Empty grease cup with greater frequency. | ||
| Violation | Hand Cleanser, Availabilty (6-301.11) | ||
| Items | Soap at handsink kitchen | ||
| Locations | kitchen hand wash facility | ||
| Problems | Not provided At hand sink | ||
| Corrections | provide | ||
| Comments | Correction Made: Observed soap re-stocked in the kitchen hand soap dispenser. | ||
| Violation | Wiping Cloths, Use Limitation (3-304.14) | ||
| Items | Wiping cloth(s) wet | ||
| Locations | kitchen prep table | ||
| Problems | Not completely submerged in sanitizing solution | ||
| Corrections | Store wiping cloths completely submersed in sanitizer. | ||
| Comments | Observed no sanitizer solution to maintain wet wiping towels in between uses. Maintain 100 parts per million mild sanitizer solution equal to 1 cap bleach with 1 gallon water. | ||
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Location Information
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||||
| Name | GANDHI TRIPTI RESTAURANT | License | 030412 | |
| Address | 11917 CONANT HAMTRAMCK, 48212, Wayne County | |||
| Date | 11/19/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Characteristics (4-101.11) | ||
| Items | Food-contact surface(s) and utensils, Food-contact surface(s) and utensils | ||
| Locations | reach-in cooler(s) | ||
| Problems | Constructed from materials that are not | ||
| Corrections | Provide smooth, durable, non-absorbent, easily cleanable materials. | ||
| Comments | OBSERVED SAUCE STORED IN A FIVE GALLON "HOME DEPOT HOMER PAINT BUCKET" IN THE REACH-IN COOLER. FOOD MUST BE STORED IN FOOD GRADE CONTAINERS. CORRECTED AT TIME OF INSPECTION BY TRANSFERRING SAUCE TO A FOOD GRADE CONTAINER. | ||
| Violation (Critical) | Clean Sight/Touch-No Accum/Enc (4-601.11) | ||
| Items | Food-contact surface(s) | ||
| Locations | bar | ||
| Problems | Soiled | ||
| Corrections | Keep clean. | ||
| Comments | POP GUN HAS SOME MOLD GROWTH. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE POP GUN DAILY. CORRECTED AT TIME OF INSPECTION BY WASHING, RINSING, AND SANITIZING POP GUN. | ||
| Violation | Good Repair and Proper Adjustm (4-501.11) | ||
| Items | Equipment | ||
| Problems | In poor repair | ||
| Corrections | Repair/replace. | ||
| Comments | CAULK HANGING DOWN FROM VENTILATION HOOD ON LEFT SIDE. SOME FILTERS ARE DAMAGED. REPLACE CAULK AND FILTERS WITH NEW. | ||
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Location Information
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||||
| Name | GANDHI TRIPTI RESTAURANT | License | 030412 | |
| Address | 11917 CONANT HAMTRAMCK, 48212, Wayne County | |||
| Date | 5/21/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Demonstration of Knowledge (2-102.11) | ||
| Items | Person-in-charge | ||
| Problems | Not ensuring compliance | ||
| Corrections | Person-in-charge must ensure compliance with items listed above. | ||
| Comments | A cook washed a food pan in the mop sink. Train all employees to use the 3 compartment sink to wash, rinse and sanitize the food pans. Do not use the mop sink for wasing food contact equipment! | ||
| Violation (Critical) | Warewashing Chem.San., Temp/pH (4-501.114) | ||
| Items | Quaternary ammonia solution | ||
| Problems | Not immersed in | ||
| Corrections | Completely submerse equipment/utensil. | ||
| Comments | Sanitizing rinse in the 3 compartment sink at the bar is less than 100 ppm of quaternary ammonia. Provide 200 ppm of quaternary ammonia in sanitizing rinse. | ||
| Violation | Good Repair and Proper Adjustm (4-501.11) | ||
| Items | Equipment | ||
| Problems | In poor repair | ||
| Corrections | Repair/replace. | ||
| Comments | The caulk in the exhaust hood above the left grill is hanging down. Replace the loose caulk with new caulk that is sealed properly. | ||
| Violation | Outer Openings, Protected (6-202.15) | ||
| Items | Outer opening(s) | ||
| Problems | Not sealed to prevent pest entry | ||
| Corrections | Seal to prevent pest entry. | ||
| Comments | The screen on the rear stormdoor is torn. Repair or replace the screen to prevent entry of pests. | ||
| Violation | Storing Maintenance Tools (6-501.113) | ||
| Items | Maintenance tool storage | ||
| Problems | Unorganized | ||
| Corrections | Store in an orderly manner. | ||
| Comments | Supplies in the storage room are stored on floor. Store supplies in an organized manner above the floor. | ||
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Location Information
Show Partial Inspection
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||||
| Name | GANDHI TRIPTI RESTAURANT | License | 030412 | |
| Address | 11917 CONANT HAMTRAMCK, 48212, Wayne County | |||
| Date | 11/19/2007 | |||
| Notes | ||||
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Location Information
Show Partial Inspection
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||||
| Name | GANDHI TRIPTI RESTAURANT | License | 030412 | |
| Address | 11917 CONANT HAMTRAMCK, 48212, Wayne County | |||
| Date | 11/9/2007 | |||
| Notes | ||||
|
Inspection
Results
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| Violation (Critical) | Capacity (5-103.11) | ||
| Comments | The handsinks in men's room and in kitchen do not have hot water. Hot water under pressure must be provided at all handsinks. Repair or replace the handsinks. | ||
| Violation (Critical) | Controlling Pests (6-501.111) | ||
| Comments | Drain flies observed at bar handsink and in women's restroom. Pests must be controlled. Contact a licensed pest control operator. | ||
| Violation (Critical) | Food Contact Surfaces and Uten (4-602.11) | ||
| Comments | Trays for tea leaves behind the bar are dirty and the bottom shelf of display cooler is dirty. Clean to sight and touch. | ||
| Violation (Critical) | System Maintained/Repair (5-205.15) | ||
| Comments | The 3 compartment sink is missing approved drain plugs to allow sink compartments to be filled with water. Plumbing must be maintained. Replace missing drain plugs. | ||
| Violation | Cleaning, Frequency/Restrictio (6-501.12) | ||
| Comments | The kitchen ceiling, floor and walls are greasy. Clean to sight and touch. Repeat violation. | ||
| Violation | Determining Chem.San.Concentra (4-501.116) | ||
| Comments | Provide quaternary ammonia test kit for checking sanitizer at bar handsink. | ||
| Violation | Floors, Walls, and Ceilings (6-201.11) | ||
| Comments | Repair the gap in wall above the mop sink to provide a smooth, easily cleanable surface. | ||
| Violation | Food storage (3-305.11) | ||
| Comments | Lemon juice bottles stored on floor in front of storage shelves. Store above floor on dry storage shelves. | ||
| Violation | Good Repair and Proper Adjustm (4-501.11) | ||
| Comments | Reach-in cooler behind the bar has standing water on the bottom shelf. Repair the condenser drain system to remove the standing water. | ||
| Violation | Hand Cleanser, Available (6-301.11) | ||
| Comments | Provide soap for handsink at bar. | ||
| Violation | Hand Drying Provision (6-301.12) | ||
| Comments | Provide paper towels at the bar handsink. Repeat violation. | ||
| Violation | Light Bulbs, Protective Shield (6-202.11) | ||
| Comments | Replace the broken light shield above the 3 compartment sink in kitchen. | ||
| Violation | Repairing (6-501.11) | ||
| Comments | Remove the loose screw from paper towel dispenser in men's room located in dining room. | ||
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Location Information
Show Partial Inspection
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||||
| Name | GANDHI TRIPTI RESTAURANT | License | XX030412 | |
| Address | 11917 CONANT HAMTRAMCK, MI 48212, Wayne County | |||
| Date | 12/3/2009 | |||
| Notes | Follow-up: | |||
|
Inspection
Results
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| Violation (Critical) | Demonstration of Knowledge (2-102.11) | ||
| Comments | Correction Made: Observed through interview knowledgeable food employee specific to these safe food facts: Destroying organisms of Public Health concern by maintaining for 15 seconds an internal product temperature of 165*F for poultry, 155*F for ground lamb, and 145*F for whole muscle meat (whole cuts of lamb). Thawing potentially hazardous foods in the refrigerator or submerged in a cold running water bath. Symptoms which excludes food employees from the working in their licensed food establishment; diarrhea, vomiting, jaundice, sore throat with fever, untreated infected wound or pustular boil. The names of the Big Five illnesses if diagnosis restricts the food employee from working in a licensed food establishment: HEPATITIS-A-VIRUS, SALMONELLA TYPHI, SHIGELLA, E. COLI, NORO VIRUS When ill the food employee know to inform the person in charge. Concerning Vomiting or Diarrhea to be symptom free for 24 hours before returning to work. The 3-compartment sinks are properly set up as wash, rinse and sanitize. The sanitize sink observed 100 ppm chlorine solution. Sanitizer testing strips are available and used to maintain a minimum sanitizer strength for Chlorine between 50 ppm - 100 ppm and for Quat between 200 ppm - 400 ppm. In use utensils, cooking pans and food contact surfaces are being washed rinsed and sanitized at least once ever 4 hours. Cutting boards are sanitized in 50 ppm- 100 ppm chlorine solution following washing and rinsing; then air dry before use. The person in charge is engaged in an on going employee training program. The food operator has enrolled in a Certified Food Manager Program. | ||
| Violation (Critical) | Frequency Before Use After Cle (4-702.11) | ||
| Comments | Correction Made: Observed in use pans are washed, rinsed and sanitized in 50 ppm -100 ppm chlorine solution for 1 minute and air dried prior to use. | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Comments | Correction \Made: Observed safe food storage temperatures being maintained; cooked chicken @ 36*F in the reach-in cooler and white rice @ 180*F under the sternal burners on the buffet table. | ||
| Violation (Critical) | Methods-Hot Water and Chemical (4-703.11) | ||
| Comments | Correction Made: Observed the cutting boards are washed, rinsed and sanitized in 50 ppm -100 ppm chlorine solution for 1 minute and air dried prior to use. | ||
| Violation (Critical) | System Maintained in Good Repa (5-205.15) | ||
| Comments | Correction Made: Men's room toilet flushes freely and there are no water leaks at the 3-compartment sink. | ||
| Violation | Food storage (3-305.11) | ||
| Comments | Correction Made: Observed boxes of tea stored safely on shelf in same closet. | ||
| Violation | Good Repair and Proper Adjustm (4-501.11) | ||
| Comments | Replacement baffles are on order; the current baffles are wrapped in aluminum foil. | ||
| Violation | Sanitizing Solution Testing De (4-302.14) | ||
| Comments | Corrective Action Taken: Observed SANITIZING TEST STRIPS PROVIDED and USED to maintain a minimum 50 ppm sanitizer solution is present. | ||
| Violation | Storing Equip./Uten./Lin./Sing (4-903.11) | ||
| Comments | Correction Made: Observed the plastic beverage lids are safely stored on a shelf in the same closet. | ||
| Violation | Wiping Cloths, Use Limitation (3-304.14) | ||
| Comments | Correction Made: Observed the wiping towels are properly stored; submerged in 100 ppm sanitizer solution, in between use. | ||
|
Location Information
Show Partial Inspection
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||||
| Name | GANDHI TRIPTI RESTAURANT | License | XX030412 | |
| Address | 11917 CONANT HAMTRAMCK, MI 48212, Wayne County | |||
| Date | 11/12/2009 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
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| Violation (Critical) | Demonstration of Knowledge (2-102.11) | ||
| Items | Person-in-charge | ||
| Locations | kitchen employee(s) | ||
| Problems | Does not demonstrate required knowledge | ||
| Corrections | Knowledge is to be obtained through an approved training program. | ||
| Comments | Specific safe food facts where not readily known when ask: Minimum internal temperature for cooked poultry, lamb, both given at 160*f to 180*f. Actual minimum temperature needed is 165*F, ground lamb @ 155*f and whole muscle lamb @ 145*F. Calibration of thermometer not demonstrated nor knowledge on time temperatures needed for cooling cooked food for refrigeration. Practice for thawing food in hot water per interview was not a safe food practice. Rather food is to be thawed submerged in a cold running water bath with the particles overflowing down a drain. The food operator was not current in the names of the big five organism of public health concern; the food employee had difficulty with English language, yet they too seem to be under prepared concerning employee health. Through interview the operator and food employee did not meet the requirement for sanitizing the food contact equipment through wash, rinse, sanitizing the minimum once ever 4 hours for in use equipment. The cutting board is cleaned after used to cut poultry but the clean only included running under hot water @ 146*F it was measured; 170*F is required submerged for one minute. Again through oral interview the food employee are not being trained to practice safe food practices nor knowledgeable in current employee hygiene and illnesses requiring action to be taken by the employee. Informing the operator when they are ill and not returning to perform food service until they are symptom free for 24 hours. The operator said the food employees return to work as soon as they feel better. Enroll in a Certified Food Manager Course otherwise have the current CFM contact me to discuss this major disconnect between his knowledge and the apparent deficit in the training of the food employee. Call W.C.H.D. @ 734 727-5891., | ||
| Violation (Critical) | Frequency Before Use After Cle (4-702.11) | ||
| Items | Clean utensil(s) and food-contact surface(s) | ||
| Locations | 3-compartment sink(s) sanitizer | ||
| Problems | Not sanitized | ||
| Corrections | Equipment/utensils must be sanitized after cleaning. | ||
| Comments | In use pans are being double rinsed in the second and third compartment sink; then returned to prepare the next meal. No sanitizer was in the third sink and the second sink was dark with food residue. The in use pans and utensils do not appear to be washed rinsed and sanitized at least once every 4 hours. The cleaning method witness today is a poor food practice be replace with the approved wash rinse and sanitize use of the 3-compartment sink., | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Hot food item(s) | ||
| Locations | Service area steam table | ||
| Problems | Stored below 135 degrees F | ||
| Corrections | Store above 135 degrees F. | ||
| Comments | Potentially hazardous foods in the temperature danger zone observed: @ 61*F & 63*F cooked chicken cut in cubes in a two bowl on a shelf without refrigeration or hot holding. Hot food hold 115*F white rice in large pan on stove with burner off. Safe food storage at 135*f and above else keep at 41*f and below., | ||
| Violation (Critical) | Methods-Hot Water and Chemical (4-703.11) | ||
| Items | Hot water sanitizer | ||
| Locations | 3-compartment sink(s) sanitizer | ||
| Problems | Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer | ||
| Corrections | Provide 170 degree F hot water for sanitizing. | ||
| Comments | Cutting boards are washed, rinsed and run under 146*F hot water does not meet minimum sanitizing temperature., | ||
| Violation (Critical) | System Maintained in Good Repa (5-205.15) | ||
| Items | Plumbing system water line(s) cold | ||
| Locations | kitchen hand wash facility | ||
| Problems | Not maintained | ||
| Corrections | Maintain in good repair | ||
| Comments | Men's room toilet over flowed near the bar location. Fix clogged toilet; clean and sanitize the rest room floor. Leaking faucet at the 3-compartment sink., | ||
| Violation | Food storage (3-305.11) | ||
| Items | Food item(s) in storage | ||
| Locations | bar floor | ||
| Problems | Stored on floor or less than 6 inches above floor | ||
| Corrections | Store at least 6 inches above the floor. | ||
| Comments | Plastic wrapped boxes of tea bags stored on the floor of the closet in between the two rest rooms at the bar location. Raise off the floor., | ||
| Violation | Good Repair and Proper Adjustm (4-501.11) | ||
| Items | Equipment | ||
| Problems | In poor repair | ||
| Corrections | Repair/replace. | ||
| Comments | Replace deteriating metal baffles with new., | ||
| Violation | Sanitizing Solution Testing De (4-302.14) | ||
| Items | Sanitizer test kit chlorine | ||
| Locations | kitchen 3 compartment sink | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Violation | Storing Equip./Uten./Lin./Sing (4-903.11) | ||
| Items | Single-service/single-use article(s) | ||
| Locations | bar floor | ||
| Problems | Exposed to dust, splash, or other contaminates | ||
| Corrections | Store in protected manner. | ||
| Comments | Case of plastic beverage lids stored on the floor of the closet in between the two rest rooms at the bar location. Raise off the floor., | ||
| Violation | Wiping Cloths, Use Limitation (3-304.14) | ||
| Items | Wiping cloth(s) wet | ||
| Locations | kitchen prep table | ||
| Problems | Not completely submerged in sanitizing solution | ||