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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 | QDOBA MEXICAN GRILL | License | 054762 | |
| Address | 36555 WARREN WESTLAND, MI 48185, Wayne County | |||
| Date | 6/13/2008 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Backflow Prevention, Air Gap (5-202.13) | ||
| Items | Air gap | ||
| Locations | spray nozzle | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | THE SPRAY HOSE FOR THE 3-C SINK IS BELOW TOP OF SINK FLOOD RIM. PROVIDE A 1 INCH MINIMUM AIR GAP WITHIN 10 DAYS., | ||
| 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 | TWO SHIFT MANAGERS PRESENT ARE UNFAMILIAR WITH THE BIG 5 FOODBORNE ILLNESSES. PLEASE PROVIDE TRAINING AS REQUIRED WITHIN 10 DAYS., | ||
| Violation | Covering receptacles (5-501.113) | ||
| Items | Waste container(s)/container(s) outside dumpsters | ||
| Problems | Not covered | ||
| Corrections | Keep covered. | ||
| Comments | CLOSE SIDE DOORS OF DUMPSTER. | ||
| Violation | Hair Restraint Effectiveness (2-402.11) | ||
| Items | Hair restraint | ||
| Locations | food prep area | ||
| Problems | Not worn on head/hair | ||
| Corrections | Provide hat or hair net. | ||
| Violation | Temperature Measuring Devices (4-204.112) | ||
| Items | Thermometer(s) refrigeration | ||
| Locations | Cookline reach-in cooler(s) | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
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Location Information
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| Name | QDOBA MEXICAN GRILL | License | 054762 | |
| Address | 36555 WARREN WESTLAND, MI 48185, Wayne County | |||
| Date | 12/10/2007 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Backflow Prevention, Air Gap (5-202.13) | ||
| Items | Air gap | ||
| Locations | spray nozzle | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | THE SPRAY HOSE END HANGS BELOW TOP OF SINK. PROVIDE AIR GAP OF AT LEAST 2 INCHES AS DISCUSSED., | ||
| Violation (Critical) | Clean Sight/Touch-No Accum/Enc (4-601.11) | ||
| Items | Food-contact surface(s) | ||
| Locations | storage shelves | ||
| Problems | Soiled | ||
| Corrections | Keep clean. | ||
| Comments | THE VEGETABLE DICER AND SLICER OBSERVED WITH FOOD DEBRIS, DUE TO IMPROPER CLEANING. CLEAN THOROUGHLY., | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Hot food item(s) | ||
| Locations | hot holding unit(s) | ||
| Problems | Stored below 140 degrees f | ||
| Corrections | Store above 140 degrees F. | ||
| Comments | COOKED CHICKEN OBSERVED AT 123-126 IN HOT BOX, REPORTEDLY ALLOWED TO GO BELOW 140F AFTER COOKING AND PRIOR TO HOT HOLDING. THE CHICKEN WAS REHEATED TO 165F. THIS IS A REPEAT VIOLATION: COMPLETE RISK CONTROL PLAN AND CORRECT VIOLATION WITHIN 10 DAYS., , | ||
| Violation | Handwashing Signage (6-301.14) | ||
| Items | Handwashing signage | ||
| Locations | employee restroom men's restroom | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
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Location Information
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| Name | QDOBA MEXICAN GRILL | License | 054762 | |
| Address | 36555 WARREN WESTLAND, MI 48185, Wayne County | |||
| Date | 6/26/2007 | |||
| Notes | ||||
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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 | Front service area steam table | ||
| Problems | Stored above 41 degrees f | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | THE FOLLOWING IS OBSERVED: CHICKEN AT 119F, SHREDDED BEEF AT 127F, COOKED ONIONS AND PEPPERS AT 111F. CORRECTED BY REHEATING TO 165F AND TURNING STEAM TABLE UP FROM 3 TO 6. | ||
| Violation | Covering receptacles (5-501.113) | ||
| Items | Waste container(s)/container(s) outside dumpsters | ||
| Problems | Not covered | ||
| Corrections | Keep covered. | ||
| Comments | KEEP SIDE DOOR CLOSED. | ||
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Location Information
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| Name | QDOBA MEXICAN GRILL | License | 062299 | |
| Address | 36575 WARREN RD. WESTLAND, MI 48185, Wayne County | |||
| Date | 6/18/2010 | |||
| Notes | Follow-up: | |||
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Inspection
Results
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| Violation (Critical) | Backflow prevention (5-402.11) | ||
| Comments | CORRECTED BY CUTTING THE PIPES TO FORM AIR GAPS. | ||
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| Name | QDOBA MEXICAN GRILL | License | 062299 | |
| Address | 36575 WARREN RD. WESTLAND, MI 48185, Wayne County | |||
| Date | 6/3/2010 | |||
| Notes | Follow-up: | |||
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Inspection
Results
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| Violation (Critical) | Backflow prevention (5-402.11) | ||
| Comments | NOT CORRECTED: PROVIDE AIR GAPS OF AT LEAST 2 TIMES THE HOSE DIAMETERS FOR THE DINING ROOM POP STATION ICE MACHINE/BIN WITHIN 5 DAYS., | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Comments | CORRECTED BY HOLDING AT 41F IN THE REACH IN COOLER BOTTOM. | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Comments | CORRECTED BY HOLDING AT 135F. | ||
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| Name | QDOBA MEXICAN GRILL | License | 062299 | |
| Address | 36575 WARREN RD. WESTLAND, MI 48185, Wayne County | |||
| Date | 5/20/2010 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Backflow prevention (5-402.11) | ||
| Items | Backflow/backsiphonage prevention device(s) Air gap | ||
| Locations | Ice bin(s) beverage station | ||
| Problems | Not provided on Ice holding bin | ||
| Corrections | Provide adequate air gap. | ||
| Comments | THE WOODEN BOX ABOVE THE FLOOR DRAIN MAY ALLOW SEWAGE TO RISE ABOVE BOTTOM OF DRAIN PIPES IN THE POP STATION CABINET (AND THE PIPES HAVE A LARGE SEWAGE BUILD UP PRESENT). AIR GAP THE DRAIN PIPES TO BE AT LEAST 2 TIMES THE PIPE DIAMETER ABOVE THE CABINET FLOOR AS DISCUSSED., , | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Locations | Front service area Make Table | ||
| Problems | Stored above 41 degrees f | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | PRE-PORTIONED SALSAS OBSERVED AT 55F IN THE TOP OF THE COLD TABLE. SALSA WAS MADE ABOUT AN HOUR BEFORE INSPECTION, AND WAS TAKEN TO THE WALK IN COOLER TO RAPID COOL. PLEASE HOLD IN COOLER BOTTOM OR OTHER COOLER CAPABLE OF HOLDING PORTIONED FOOD AT OR BELOW 41F. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION AND FAX TO NUMBER ON FORM WITHIN 2 DAYS., | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Hot food item(s) | ||
| Locations | steam table | ||
| Problems | Stored below 135 degrees F | ||
| Corrections | Store above 135 degrees F. | ||
| Comments | RICE OBSERVED AT 120F, AND COOKED CHICKEN AT 118F IN THE STEAM TABLE AT FRONT COUNTER. HOLD AT OR BELOW 135F. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION AND FAX TO NUMBER ON FORM WITHIN 2 DAYS (IN VIOLATION AT 5-06-09 INSPECTION). THE RICE WAS DISCARDED AND THE CHICKEN WAS REHEATED TO 165. HOT WATER WAS ADDED TO STEAM TABLE., | ||
| Violation (Critical) | Warewashing Chem.San., Temp/pH (4-501.114) | ||
| Items | Quaternary ammonia solution | ||
| Locations | 3-compartment sink(s) sanitize compartment | ||
| Comments | THE QUATERNARY SANITIZER IN THE 3-C SINK IS BELOW THE MANUF. RECOMMENDATION, OBSERVED AT 100 PPM. MAINTAIN AT BETWEEN 150-400 PPM AS STATED ON PROVIDER SPEC SHEET POSTED AT SINK. CORRECTED AT INSPECTION BY CHANGING OUT AND PROVIDING 400 PPM. | ||
| Violation | Clean Freq, Nonfood-Contact Su (4-602.13) | ||
| Items | Nonfood contact surface(s) | ||
| Locations | drain line(s) beverage station | ||
| Problems | With accumulation of debris | ||
| Corrections | Keep clean. | ||
| Comments | THE DRAIN PIPES ON THE BEVERAGE STATION HAVE A LARGE ACCUMULATION OF SEWAGE DEBRIS. CLEAN AND MAINTAIN. | ||
| Violation | Good Repair and Proper Adjustm (4-501.11) | ||
| Items | Equipment | ||
| Locations | steam table | ||
| Problems | Do not meet requirements of rule | ||
| Corrections | Repair/replace to meet requirements of rule. | ||
| Comments | THE STEAM TABLE HOT WATER WAS LOW CONTRIBUTING TO UNSAFE TEMPERATURES. KEEP AT THE REQUIRED LEVEL. CORRECTED BY ADDING HOT WATER. | ||
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Location Information
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| Name | QDOBA MEXICAN GRILL | License | 062299 | |
| Address | 36575 WARREN RD. WESTLAND, MI 48185, Wayne County | |||
| Date | 12/4/2009 | |||
| Notes | Follow-up: | |||
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Inspection
Results
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| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Comments | CORRECTED BY HOLDING AT 41F. | ||
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Location Information
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| Name | QDOBA MEXICAN GRILL | License | 062299 | |
| Address | 36575 WARREN RD. WESTLAND, MI 48185, Wayne County | |||
| Date | 11/9/2009 | |||
| 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) | ||
| Locations | Front service area Make Table | ||
| Problems | Stored above 41 degrees f | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | TOP OF MAKE TABLE COOLER: SALSAS WITH TOMATOES AT 50F, PICO SALSA AT 46F, BLENDED CHEESE MIX AT 45F. HOLD AT OR BELOW 41F TO REDUCE THE RISK OF BACTERIAL CONTAMINATION. THE CHEESE (PUT OUT RECENTLY) WAS TRANSFERRED TO THE WALK IN COOLER AND THE REMAINDER DISCARDED., | ||
| Violation | Covering receptacles (5-501.113) | ||
| Items | Waste container(s)/container(s) outside dumpsters | ||
| Problems | Not covered | ||
| Corrections | Keep covered. | ||
| Violation | Good Repair and Proper Adjustm (4-501.11) | ||
| Items | Equipment | ||
| Locations | Front service area Make Table | ||
| Problems | In poor repair | ||
| Corrections | Repair/replace. | ||
| Comments | REPAIR THE MAKE TABLE TO MAINTAIN FOOD AT OR BELOW 41F. | ||
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| Name | QDOBA MEXICAN GRILL | License | 062299 | |
| Address | 36575 WARREN RD. WESTLAND, MI 48185, Wayne County | |||
| Date | 5/6/2009 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Cleaning Freq.,Food Contact Su (4-602.11) | ||
| Items | Food-contact surface(s) and utensil(s) | ||
| Locations | make table | ||
| Problems | Not cleaned At least every 4 hours during continual use | ||
| Corrections | Clean as specified above. | ||
| Comments | INTERVIEW WITH COOK: THE CUTTING BOARDS ARE CLEANED 1 TIME PER SHIFT MOST DAYS. WASH, RINSE, AND SANITIZE EVERY 4 HOURS MINIMUM TO MINIMIZE RISK OF CONTAMINATION., | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Hot food item(s) | ||
| Locations | hot holding unit(s) Kitchen Area | ||
| Problems | Stored below 135 degrees F | ||
| Corrections | Store above 135 degrees F. | ||
| Comments | COOKED CHICKEN OBSERVED AT 113 IN THE REAR KITCHEN UPRIGHT HOLD HOLDER. MAINTAIN AT OR ABOVE 135F. THE FOOD WAS REHEATED TO 165F. | ||
| Violation (Critical) | Methods-Hot Water and Chemical (4-703.11) | ||
| Items | Quaternary ammonia solution | ||
| Locations | 3-compartment sink(s) sanitize compartment | ||
| Problems | Not immersed in | ||
| Corrections | Completely submerse equipment/utensil. | ||
| Comments | PANS OBSERVED STACKED ABOVE THE SANITIZER IN THE SANITIZING SINK WHILE CLEANING DISHES. IMMERSE ALL WARES AS REQUIRED. CORRECTED BY IMMERSING WARES. | ||
| Violation (Critical) | Responsibility of Person in Ch (2-201.11) | ||
| Items | Person-in-charge | ||
| Problems | Fail to require employees to report illness as rule requires | ||
| Corrections | Require reporting as stated above. | ||
| Comments | EMPLOYEE INTERVIEW: EMPLOYEES ARE NOT SCREENED FOR BIG 5 ILLNESS EXPOSURE AND SYMPTOMS OF ILLNESS WHEN HIRED. PIC IS NOT FAMILIAR WITH BIG 5 ILLNESSES. SCREEN EMPLOYEES. MDA FORMS PROVIDED. PLEASE HAVE EMPLOYEES FILL OUT FORMS WITHIN 10 DAYS. EXCLUDE/RESTRICT IF NEEDED. ALSO SEE POSTERS PROVIDED TODAY., | ||
| Violation | Cleaning, Frequency/Restrictio (6-501.12) | ||
| Items | Physical facilities/structures floors | ||
| Problems | Not clean | ||
| Corrections | Keep clean | ||
| Violation | Covering receptacles (5-501.113) | ||
| Items | Waste container(s)/container(s) outside dumpsters | ||
| Problems | Not covered | ||
| Corrections | Keep covered. | ||
| Comments | KEEP SIDE DOORS OF DUMPSTERS CLOSED. | ||
| Violation | Cutting surfaces (4-501.12) | ||
| Items | Cutting surface(s) cutting board(s) | ||
| Locations | make table cutting board(s) | ||
| Problems | With deep cuts/grooves | ||
| Corrections | Repair/replace to provide smooth cutting surface. | ||
| Comments | CUTTING SURFACES AT THE FRONT COUNTER MAKE TABLE HAVE BLACKENED GROOVES. RESURFACE OR REPLACE NOW AND MORE FREQUENTLY. | ||
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Location Information
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| Name | QDOBA MEXICAN GRILL | License | 062300 | |
| Address | 29515 PLYMOUTH RD. SUITE D210LIVONIA, MI 48150, Wayne County | |||
| Date | 5/4/2010 | |||
| Notes | Routine Inspection: | |||
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Location Information
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| Name | QDOBA MEXICAN GRILL | License | 062300 | |
| Address | 29515 PLYMOUTH RD. SUITE D210LIVONIA, MI 48150, Wayne County | |||
| Date | 11/5/2009 | |||
| Notes | Routine Inspection: | |||
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Location Information
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| Name | QDOBA MEXICAN GRILL | License | 062300 | |
| Address | 29515 PLYMOUTH RD. SUITE D210LIVONIA, MI 48150, Wayne County | |||
| Date | 5/12/2009 | |||
| Notes | Routine Inspection: | |||
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Location Information
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| Name | QDOBA MEXICAN GRILL | License | 062300 | |
| Address | 29515 PLYMOUTH RD. SUITE D210LIVONIA, MI 48150, Wayne County | |||
| Date | 11/11/2008 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Storage, Separation (7-201.11) | ||
| Items | Poisonous/toxic material(s) | ||
| Problems | Not separated from Food | ||
| Corrections | Store toxics below and away from all other items. | ||
| Comments | FRONT AREA HAD BOTTLE OF SANITZER MOUNTED TO WALL DIRECTLY ABOVE TORTILLA BOWLS. BACK PREP TABLE HAD BOTTLE OF SANITIZER MOUNTED TO WALL DIRECTLY ABOVE IT. STORE CHEMICALS BELOW AND AWAY FROM FOOD AND EQUIPMENT. , CORRECTED. SPRAY BOTTLE REMOVED FROM PREP TABLE AREA. TORTILLA BOWLS MOVED TO BELOW STEAM TABLE AREA AWAY FROM SANITIZER. | ||
| Violation | Sanitizing Solution Testing De (4-302.14) | ||
| Items | Sanitizer test kit quaternary ammonia | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | FACILITY HAD PH TEST STRIPS. PROVIDE QUATERNARY AMMONIUM TEST STRIPS TO TEST SANITIZER. | ||
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Location Information
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| Name | QDOBA MEXICAN GRILL | License | 062301 | |
| Address | 16971 NEWBURGH LIVONIA, MI 48152, Wayne County | |||
| Date | 4/14/2010 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Cleaning Freq.,Food Contact Su (4-602.11) | ||
| Items | Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles | ||
| Locations | Carbonated beverage dispenser pop nozzles | ||
| Problems | Not cleaned At least every 24 hours | ||
| Corrections | Clean as specified above. | ||
| Comments | OBSERVED MOLD BUILD-UP INSIDE THE FOUNTAIN DISPENSER UNDERSIDE OPENINGS ABSENT THE NOZZLES. DAILY WIPE THE UNDERSIDE OPENINGS WITH A SANITIZER WHILE THE NOZZLES SOAK IN SANITIZER FOR 1 MINUTE. NOTE: 1 CAP BLEACH WITH 1 GALLON WATER EQUAL 100 PARTS PER MILLION CHLORINE SANITIZER SOLUTION. CORRECTION MADE: OBSERVED THE UNDERSIDE FOUNTAIN DISPENSERS OPENING & NOZZLES CLEANED, SANITIZED AND MOLD FREE. THROUGH MANAGER INTERVIEW THE FREQUENCY OF CLEANING AND SANITIZING OF THE NOZZLES, THE DEFUSERS AND THE INTERIOR FOUNTAIN HEAD OPENINGS WILL BE PERFORMED ONCE EACH DAY RATHER THAN ONCE A WEEK. | ||
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| Name | QDOBA MEXICAN GRILL | License | 062301 | |
| Address | 16971 NEWBURGH LIVONIA, MI 48152, Wayne County | |||
| Date | 12/1/2009 | |||
| Notes | Follow-up: | |||
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Location Information
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| Name | QDOBA MEXICAN GRILL | License | 062301 | |
| Address | 16971 NEWBURGH LIVONIA, MI 48152, Wayne County | |||
| Date | 10/20/2009 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Responsibility of Person in Ch (2-201.11) | ||
| Items | Person-in-charge | ||
| Comments | SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS , AND THE RESPONSIBLITY TO REPORT ILLNESSES AND SYMPTOMS, AS DEPICTED ON HEALTH FORMS 1A & 1B , PROVIDED AT PREVIOUS ROUTINE INSPECTION (11-13-08)....ENSURE ALL EMPLOYEES ARE EDUCATED TO REPORT HAVING SYMPTOMS OF DIARRHEA AND VOMITING TO THE PERSON IN CHARGE ON THEIR DAY OFF AS WELL AS WHEN SCHEDULED TO WORK. PROVIDED OPERATOR WITH COPY OF HEALTH FORMS (1A & 1B) AND RETURN TO WORK CRITERIA HANDOUT FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING. | ||
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| Name | QDOBA MEXICAN GRILL | License | 062301 | |
| Address | 16971 NEWBURGH LIVONIA, MI 48152, Wayne County | |||
| Date | 5/1/2009 | |||
| Notes | Routine Inspection: | |||
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| Name | QDOBA MEXICAN GRILL | License | 062301 | |
| Address | 16971 NEWBURGH LIVONIA, MI 48152, Wayne County | |||
| Date | 11/13/2008 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Storage, Separation (7-201.11) | ||
| Items | Poisonous/toxic material(s) | ||
| Problems | Stored over/with Food | ||
| Corrections | Store toxics below and away from all other items. | ||
| Comments | CORRECTED. CHEMICALS MOVED TO AREA BELOW AND AWAY FROM FOOD AND EQUIPMENT. , OBSERVED BOTTLE OF CLEANER ON PREP TABLE SHELF WITH FOOD. ALSO BOTTLE OF MEDICINE ABOVE PREP TABLE. STORE ALL CHEMICALS BELOW AND AWAY FROM FOOD OR EQUIPMENT. | ||
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| Name | QDOBA MEXICAN GRILL | License | NORTH19 | |
| Address | 16971 NEWBURGH LIVONIA, MI 48152, Wayne County | |||
| Date | 11/13/2008 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Storage, Separation (7-201.11) | ||
| Items | Poisonous/toxic material(s) | ||
| Problems | Stored over/with Food | ||
| Corrections | Store toxics below and away from all other items. | ||
| Comments | CORRECTED. CHEMICALS MOVED TO AREA BELOW AND AWAY FROM FOOD AND EQUIPMENT. , OBSERVED BOTTLE OF CLEANER ON PREP TABLE SHELF WITH FOOD. ALSO BOTTLE OF MEDICINE ABOVE PREP TABLE. STORE ALL CHEMICALS BELOW AND AWAY FROM FOOD OR EQUIPMENT. | ||
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| Name | QDOBA MEXICAN GRILL | License | NORTH20 | |
| Address | 29515 PLYMOUTH RD. SUITE D210LIVONIA, MI 48150, Wayne County | |||
| Date | 11/11/2008 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Storage, Separation (7-201.11) | ||
| Items | Poisonous/toxic material(s) | ||
| Problems | Not separated from Food | ||
| Corrections | Store toxics below and away from all other items. | ||
| Comments | FRONT AREA HAD BOTTLE OF SANITZER MOUNTED TO WALL DIRECTLY ABOVE TORTILLA BOWLS. BACK PREP TABLE HAD BOTTLE OF SANITIZER MOUNTED TO WALL DIRECTLY ABOVE IT. STORE CHEMICALS BELOW AND AWAY FROM FOOD AND EQUIPMENT. , CORRECTED. SPRAY BOTTLE REMOVED FROM PREP TABLE AREA. TORTILLA BOWLS MOVED TO BELOW STEAM TABLE AREA AWAY FROM SANITIZER. | ||
| Violation | Sanitizing Solution Testing De (4-302.14) | ||
| Items | Sanitizer test kit quaternary ammonia | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | FACILITY HAD PH TEST STRIPS. PROVIDE QUATERNARY AMMONIUM TEST STRIPS TO TEST SANITIZER. | ||
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| Name | QDOBA MEXICAN GRILL | License | PR07-258 | |
| Address | 16971 NEWBURGH LIVONIA, MI 48152, Wayne County | |||
| Date | 5/6/2008 | |||
| Notes | Routine Inspection: | |||
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Inspection
Results
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| Violation (Critical) | Backflow Prevention Device/Req (5-203.14) | ||
| Items | Backflow prevention backflow/backsiphonage device | ||
| Locations | Mop sink | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | MOP SINK FAUCET HAS ATMOSPHERIC PRESSURE BREAKERS, BUT A Y SHUTOFF VAVLE DOWNSTREAM - THIS CREATES PRESSURE ON BACKFLOW PREVENTER. ONE SIDE HAS HOSE GOING TO CHEMICAL DISPENSER WHICH HAS BUILT-IN BREAKER. OTHER SIDE HAS HOSE AND AT END OF HOSE IS ANOTHER SHUTOFF VALVE AND A CHEMICAL BOTTLE SPRAYER. MUST INSTALL A HOSE BIBB VACUUM BREAKER AFTER Y SHUT-OFF AND BEFORE HOSE THEN REMOVE OTHER SHUTOFF VALVE AND DETACH SPRAYER WHEN NOT IN USE., , | ||
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| Name | QDOBA MEXICAN GRILL | License | PR07-271 | |
| Address | 29515 PLYMOUTH LIVONIA, MI 48150, Wayne County | |||
| Date | 7/28/2008 | |||
| 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 | CORRECTED. EMPLOYEE CHANGED OUT PANS AND DISCARDED OUT OF TEMPERATURE ITEMS. FACILITY DOES KEEP LOG CHART OF TEMPERATURES TAKEN 4 TIMES DAILY., HOT HOLD LINE FOR SERVICE HAD BLACK BEANS AT 130F/131F AND GROUND BEEF AT 112F TO 132F. MUST HOLD ITEMS AT OR ABOVE 135F. | ||
| Violation (Critical) | Separation, Packaging, & Segre (3-302.11) | ||
| Items | Raw animal product(s) | ||
| Problems | Not separated from each other | ||
| Corrections | Keep separate. | ||
| Comments | CORRECTED. PERSON IN CHARGE MOVED GROUND BEEF TO BOTTOM SHELF AND PORK AND STEAK ABOVE. RAW CHICKEN IS STORED SEPARATELY., WALK-IN COOLER HAD RAW GROUND BEEF ABOVE RAW PORK AND RAW STEAK. MUST STORE RAW MEATS BELOW AND AWAY FROM READY TO EAT FOODS AND ALSO SEPARATE FROM EACH OTHER. TOP SHELF: RAW PORK AND STEAK (145F) BELOW: RAW GROUND BEEF (155F) BOTTOM: RAW CHICKEN (165F) | ||
| Violation | Handwashing Signage (6-301.14) | ||
| Items | Handwashing signage | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | PROVIDE SIGN IN MEN'S AND WOMEN'S RESTROOMS AND HANDSINK BY WALK-IN COOLER. | ||
| Violation | Miscellaneous Sources (3-307.11) | ||
| Items | Food | ||
| Problems | Not protected | ||
| Corrections | Store in protected manner. | ||
| Comments | CORRECTED. RADIO MOVED TO BOTTOM SHELF. DIRTY DISHES MOVED TO OTHER AREA., WIRE SHELVING IN BACK HAD DIRTY EQUIPMENT ABOVE CLEAN LINENS. WIRE SHELF ABOVE FOOD PREP HAD RADIO AND CDS. DO NOT STORE DIRTY ITEMS ABOVE CLEAN ITEMS AND STORE PERSONAL ITEMS BELOW AND AWAY FROM EQUIPMENT AND FOOD. | ||
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Location Information
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||||
| Name | QDOBA MEXICAN GRILL | License | XX054762 | |
| Address | 36555 WARREN WESTLAND, MI 48185, Wayne County | |||
| Date | 6/13/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Backflow Prevention, Air Gap (5-202.13) | ||
| Items | Air gap | ||
| Locations | spray nozzle | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | THE SPRAY HOSE FOR THE 3-C SINK IS BELOW TOP OF SINK FLOOD RIM. PROVIDE A 1 INCH MINIMUM AIR GAP WITHIN 10 DAYS., | ||
| 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 | TWO SHIFT MANAGERS PRESENT ARE UNFAMILIAR WITH THE BIG 5 FOODBORNE ILLNESSES. PLEASE PROVIDE TRAINING AS REQUIRED WITHIN 10 DAYS., | ||
| Violation | Covering receptacles (5-501.113) | ||
| Items | Waste container(s)/container(s) outside dumpsters | ||
| Problems | Not covered | ||
| Corrections | Keep covered. | ||
| Comments | CLOSE SIDE DOORS OF DUMPSTER. | ||
| Violation | Hair Restraint Effectiveness (2-402.11) | ||
| Items | Hair restraint | ||
| Locations | food prep area | ||
| Problems | Not worn on head/hair | ||
| Corrections | Provide hat or hair net. | ||
| Violation | Temperature Measuring Devices (4-204.112) | ||
| Items | Thermometer(s) refrigeration | ||
| Locations | Cookline reach-in cooler(s) | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
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Location Information
Show Partial Inspection
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||||
| Name | QDOBA MEXICAN GRILL | License | XX054762 | |
| Address | 36555 WARREN WESTLAND, MI 48185, Wayne County | |||
| Date | 12/10/2007 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Backflow Prevention, Air Gap (5-202.13) | ||
| Items | Air gap | ||
| Locations | spray nozzle | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | THE SPRAY HOSE END HANGS BELOW TOP OF SINK. PROVIDE AIR GAP OF AT LEAST 2 INCHES AS DISCUSSED., | ||
| Violation (Critical) | Clean Sight/Touch-No Accum/Enc (4-601.11) | ||
| Items | Food-contact surface(s) | ||
| Locations | storage shelves | ||
| Problems | Soiled | ||
| Corrections | Keep clean. | ||
| Comments | THE VEGETABLE DICER AND SLICER OBSERVED WITH FOOD DEBRIS, DUE TO IMPROPER CLEANING. CLEAN THOROUGHLY., | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Hot food item(s) | ||
| Locations | hot holding unit(s) | ||
| Problems | Stored below 140 degrees f | ||
| Corrections | Store above 140 degrees F. | ||
| Comments | COOKED CHICKEN OBSERVED AT 123-126 IN HOT BOX, REPORTEDLY ALLOWED TO GO BELOW 140F AFTER COOKING AND PRIOR TO HOT HOLDING. THE CHICKEN WAS REHEATED TO 165F. THIS IS A REPEAT VIOLATION: COMPLETE RISK CONTROL PLAN AND CORRECT VIOLATION WITHIN 10 DAYS., , | ||
| Violation | Handwashing Signage (6-301.14) | ||
| Items | Handwashing signage | ||
| Locations | employee restroom men's restroom | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
|
Location Information
Show Partial Inspection
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||||
| Name | QDOBA MEXICAN GRILL | License | XX061231 | |
| Address | 29515 PLYMOUTH LIVONIA, MI 48150, Wayne County | |||
| Date | 7/28/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| 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 | CORRECTED. EMPLOYEE CHANGED OUT PANS AND DISCARDED OUT OF TEMPERATURE ITEMS. FACILITY DOES KEEP LOG CHART OF TEMPERATURES TAKEN 4 TIMES DAILY., HOT HOLD LINE FOR SERVICE HAD BLACK BEANS AT 130F/131F AND GROUND BEEF AT 112F TO 132F. MUST HOLD ITEMS AT OR ABOVE 135F. | ||
| Violation (Critical) | Separation, Packaging, & Segre (3-302.11) | ||
| Items | Raw animal product(s) | ||
| Problems | Not separated from each other | ||
| Corrections | Keep separate. | ||
| Comments | CORRECTED. PERSON IN CHARGE MOVED GROUND BEEF TO BOTTOM SHELF AND PORK AND STEAK ABOVE. RAW CHICKEN IS STORED SEPARATELY., WALK-IN COOLER HAD RAW GROUND BEEF ABOVE RAW PORK AND RAW STEAK. MUST STORE RAW MEATS BELOW AND AWAY FROM READY TO EAT FOODS AND ALSO SEPARATE FROM EACH OTHER. TOP SHELF: RAW PORK AND STEAK (145F) BELOW: RAW GROUND BEEF (155F) BOTTOM: RAW CHICKEN (165F) | ||
| Violation | Handwashing Signage (6-301.14) | ||
| Items | Handwashing signage | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | PROVIDE SIGN IN MEN'S AND WOMEN'S RESTROOMS AND HANDSINK BY WALK-IN COOLER. | ||
| Violation | Miscellaneous Sources (3-307.11) | ||
| Items | Food | ||
| Problems | Not protected | ||
| Corrections | Store in protected manner. | ||
| Comments | CORRECTED. RADIO MOVED TO BOTTOM SHELF. DIRTY DISHES MOVED TO OTHER AREA., WIRE SHELVING IN BACK HAD DIRTY EQUIPMENT ABOVE CLEAN LINENS. WIRE SHELF ABOVE FOOD PREP HAD RADIO AND CDS. DO NOT STORE DIRTY ITEMS ABOVE CLEAN ITEMS AND STORE PERSONAL ITEMS BELOW AND AWAY FROM EQUIPMENT AND FOOD. | ||
|
Location Information
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||||
| Name | QDOBA MEXICAN GRILL | License | XX07-258 | |
| Address | 16971 NEWBURGH LIVONIA, MI 48152, Wayne County | |||
| Date | 5/6/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Backflow Prevention Device/Req (5-203.14) | ||
| Items | Backflow prevention backflow/backsiphonage device | ||
| Locations | Mop sink | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | MOP SINK FAUCET HAS ATMOSPHERIC PRESSURE BREAKERS, BUT A Y SHUTOFF VAVLE DOWNSTREAM - THIS CREATES PRESSURE ON BACKFLOW PREVENTER. ONE SIDE HAS HOSE GOING TO CHEMICAL DISPENSER WHICH HAS BUILT-IN BREAKER. OTHER SIDE HAS HOSE AND AT END OF HOSE IS ANOTHER SHUTOFF VALVE AND A CHEMICAL BOTTLE SPRAYER. MUST INSTALL A HOSE BIBB VACUUM BREAKER AFTER Y SHUT-OFF AND BEFORE HOSE THEN REMOVE OTHER SHUTOFF VALVE AND DETACH SPRAYER WHEN NOT IN USE., , | ||
|
Location Information
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|
||||
| Name | QUEST ACADEMY | License | 064962 | |
| Address | 24745 VAN BORN ROAD TAYLOR, MI 48180, Wayne County | |||
| Date | 10/27/2009 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation | Cooling, Heating, and Holding (4-301.11) | ||
| Items | Equipment hot holding | ||
| Locations | lunch program | ||
| Problems | Inadequate | ||
| Corrections | Provide additional equipment to meet requirement above. | ||
| Comments | PROVIDE APPROVED HOT HOLDING EQUIPMENT FOR THE HOT LUNCH PROGRAM. STERILITE CONTAINERS ARE NOT HOT HOLDING UNITS - ARE NOT CAPABLE OF HOLDING HOT FOODS AT 135 DEGREES OR ABOVE. | ||
| Violation | Food storage (3-305.11) | ||
| Items | Food item(s) in storage | ||
| Locations | lunch program | ||
| Problems | Exposed to dust, splash, or other contaminates | ||
| Corrections | Store in protected manner. | ||
| Comments | PROVIDE ADEQUATE RACKS, SHELVES, CABINETS FOR FOOD STORAGE. REMOVE ALL FOOD STUFFS FROM RACK BY 3 COMPARTMENT SINK. THIS RACK IS FOR AIR DRYING THE ITEMS THAT ARE WASHED - RINSED - SANITIZED. | ||
| Violation | Good Repair and Proper Adjustm (4-501.11) | ||
| Items | Equipment | ||
| Locations | lunch program | ||
| Problems | In poor repair | ||
| Corrections | Repair/replace. | ||
| Comments | WATER IS ACCUMULATING IN BOTTOM OF THE MILK COOLER. ELIMINATE THE CONDENSATE LEAK. ICE IS ACCUMULATING ON BOTTOM OF WALK-IN FREEZER. REMOVE THE ICE. | ||
| Violation | Storing Equip./Uten./Lin./Sing (4-903.11) | ||
| Items | Clean equipment/utensil(s) | ||
| Locations | lunch program | ||
| Problems | Stored on floor or less than 6 inches above floor | ||
| Corrections | Store at least 6 inches above the floor. | ||
| Comments | PROVIDE ADEQUATE DUNNAGE RACKS AND SHELVES FOR LUNCH PROGRAM SUPPLIES. ALL ITEMS MUST BE STORED AT LEAST 6 INCHES ABOVE THE FLOOR. | ||
| Violation | Unnecessary Items and Litter (6-501.114) | ||
| Items | Unnecessary item(s) | ||
| Locations | lunch program | ||
| Problems | Not removed from facility | ||
| Corrections | Remove from facility/premises. | ||
| Comments | REMOVE ALL ITEMS FROM THE LUNCH PROGRAM KITCHEN THAT ARE NOT PART OF THE LUNCH PROGRAM. THE SCHOOL'S FOOD SERVICE ESTABLISHMENT LICENSE AND KITCHEN WERE APPROVED FOR THE STUDENT LUNCH AND POSSIBLY BREAKFAST PROGRAM. ADEQUATE FACILITIES DO NOT EXIST FOR ADDITIONAL FOOD SERVICE ACTIVITIES. | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUEST ACADEMY | License | PR09-058 | |
| Address | 24745 VAN BORN ROAD TAYLOR, MI 48180, Wayne County | |||
| Date | 10/27/2009 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation | Cooling, Heating, and Holding (4-301.11) | ||
| Items | Equipment hot holding | ||
| Locations | lunch program | ||
| Problems | Inadequate | ||
| Corrections | Provide additional equipment to meet requirement above. | ||
| Comments | PROVIDE APPROVED HOT HOLDING EQUIPMENT FOR THE HOT LUNCH PROGRAM. STERILITE CONTAINERS ARE NOT HOT HOLDING UNITS - ARE NOT CAPABLE OF HOLDING HOT FOODS AT 135 DEGREES OR ABOVE. | ||
| Violation | Food storage (3-305.11) | ||
| Items | Food item(s) in storage | ||
| Locations | lunch program | ||
| Problems | Exposed to dust, splash, or other contaminates | ||
| Corrections | Store in protected manner. | ||
| Comments | PROVIDE ADEQUATE RACKS, SHELVES, CABINETS FOR FOOD STORAGE. REMOVE ALL FOOD STUFFS FROM RACK BY 3 COMPARTMENT SINK. THIS RACK IS FOR AIR DRYING THE ITEMS THAT ARE WASHED - RINSED - SANITIZED. | ||
| Violation | Good Repair and Proper Adjustm (4-501.11) | ||
| Items | Equipment | ||
| Locations | lunch program | ||
| Problems | In poor repair | ||
| Corrections | Repair/replace. | ||
| Comments | WATER IS ACCUMULATING IN BOTTOM OF THE MILK COOLER. ELIMINATE THE CONDENSATE LEAK. ICE IS ACCUMULATING ON BOTTOM OF WALK-IN FREEZER. REMOVE THE ICE. | ||
| Violation | Storing Equip./Uten./Lin./Sing (4-903.11) | ||
| Items | Clean equipment/utensil(s) | ||
| Locations | lunch program | ||
| Problems | Stored on floor or less than 6 inches above floor | ||
| Corrections | Store at least 6 inches above the floor. | ||
| Comments | PROVIDE ADEQUATE DUNNAGE RACKS AND SHELVES FOR LUNCH PROGRAM SUPPLIES. ALL ITEMS MUST BE STORED AT LEAST 6 INCHES ABOVE THE FLOOR. | ||
| Violation | Unnecessary Items and Litter (6-501.114) | ||
| Items | Unnecessary item(s) | ||
| Locations | lunch program | ||
| Problems | Not removed from facility | ||
| Corrections | Remove from facility/premises. | ||
| Comments | REMOVE ALL ITEMS FROM THE LUNCH PROGRAM KITCHEN THAT ARE NOT PART OF THE LUNCH PROGRAM. THE SCHOOL'S FOOD SERVICE ESTABLISHMENT LICENSE AND KITCHEN WERE APPROVED FOR THE STUDENT LUNCH AND POSSIBLY BREAKFAST PROGRAM. ADEQUATE FACILITIES DO NOT EXIST FOR ADDITIONAL FOOD SERVICE ACTIVITIES. | ||
|
Location Information
Show Partial Inspection
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||||
| Name | QUIT-N-TIME | License | 057546 | |
| Address | 3353 FORT ST. WYANDOTTE, MI 48192, Wayne County | |||
| Date | 6/15/2010 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation | (4-602.12) | ||
| Items | Microwave oven door seals and cavities | ||
| Problems | Not cleaned | ||
| Corrections | Clean as required above. | ||
| Violation | (6-501.14) | ||
| Items | Ventilation system | ||
| Problems | Filter(s) not changed | ||
| Corrections | Change filters. | ||
| Comments | Clean the hood filters. | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIT-N-TIME | License | 057546 | |
| Address | 3353 FORT ST. WYANDOTTE, MI 48192, Wayne County | |||
| Date | 1/12/2010 | |||
| Notes | Follow-up: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Responsibility of Person in Ch (2-201.11) | ||
| Comments | CORRECTED BY SCREENING FOR BIG 5 ILLNESSES, AND TRAINING IN HEALTH REQUIREMENTS. | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIT-N-TIME | License | 057546 | |
| Address | 3353 FORT ST. WYANDOTTE, MI 48192, Wayne County | |||
| Date | 12/18/2009 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Responsibility of Person in Ch (2-201.11) | ||
| Items | Person-in-charge | ||
| Problems | Fail to require employees to report illness as rule requires | ||
| Corrections | Require reporting as stated above. | ||
| Comments | EMPLOYEE INTERVIEW: COOK HIRED RECENTLY WAS NOT SCREENED FOR THE BIG 5 FOODBORNE ILLNESSES WHEN HIRED. EMPLOYEES NEED TRAINING IN REQUIREMENT TO STAY OFF WORK FOR AT LEAST 24 HOURS WITHOUT SYMPTOMS AFTER EXPERIENCING SYMPTOMS OF DIARRHEA, VOMITING. PLEASE HAVE EMPLOYEES COMPLETE THE MDA HEALTH FORMS A AND B, OR DEVELOP YOUR OWN HEALTH SCREENING, AND AGREEMENT TO REPORT SYMPTOMS, AND TRAIN EMPLOYEES IN FOODBORNE ILLNESS RECOGNITION AND 24 HOURS WITHOUT SYMPTOM/S REQUIREMENT WITHIN 10 DAYS., | ||
| Violation (Critical) | Separation, Packaging, & Segre (3-302.11) | ||
| Items | Raw animal food(s) | ||
| Locations | reach cooler(s) Kitchen Area | ||
| Problems | Stored over/next to Ready-to-eat food(s) | ||
| Corrections | Store raw animal foods below and away from foods needing little or no further prep. | ||
| Comments | RAW HAMBURGER OBSERVED STORED ON A BUTTER CONTAINER AND OVER POP AND KETCHUP. STORE BELOW/ AWAY FROM READY TO EAT FOOD. CORRECTED BY STORING BELOW. (NOTE: ALWAYS ALLOW ADEQUATE SEPARATION IF OTHER FOOD IS STORED ON SAME SHELF). | ||
| Violation | Light Bulbs, Protective Shield (6-202.11) | ||
| Items | Light shielding | ||
| Locations | Kitchen Area | ||
| Problems | Not provided | ||
| Corrections | Provide adequate light shields and end caps or shatter-proof bulbs. | ||
| Comments | COVER THE OVERHEAD LIGHTS IN THE KITCHEN OR PROVIDE SHATTER-PROOF BULBS (KEEP RECEIPT OR BOX). | ||
| Violation | Sanitizing Solution Testing De (4-302.14) | ||
| Items | Sanitizer test kit quaternary ammonia | ||
| Locations | Kitchen Area | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Violation | Storing Equip./Uten./Lin./Sing (4-903.11) | ||
| Items | Clean equipment/utensil(s) | ||
| Locations | Kitchen Area | ||
| Problems | Exposed to dust, splash, or other contaminates | ||
| Corrections | Store in protected manner. | ||
| Comments | FOOD THERMOMETER STORED ON UNCLEAN SURFACE. STORE IN A CLEAN LOCATION. | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIT-N-TIME | License | 057546 | |
| Address | 3353 FORT ST. WYANDOTTE, MI 48192, Wayne County | |||
| Date | 6/8/2009 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | (2-301.12) | ||
| Items | Employee(s) | ||
| Problems | Improperly washed hands | ||
| Corrections | Hands shall be washed for at least 20 seconds with hot water and soap. | ||
| Comments | No soap was available at the hand wash station. Asked the operator how she washes her hands. She mentioned she uses the sanitizer and then rinse the hands under water or wash hands in the bath room. By putting the contaminated hands in the sanitizer compartment you are contaminating the sanitizer solution. Use soap and do not use the sanitizer compartment. A follow up inspection will be conducted with in 10 days., | ||
| Violation (Critical) | (4-601.11) | ||
| Items | Non-food contact surface(s) | ||
| Problems | Soiled | ||
| Corrections | Keep clean. | ||
| Comments | Mold started (Pink & Black) growing inside the ice maker. Wash, rinse and sanitize all the food contact and non food con tat surfaces. A follow up inspection will be conducted with in 10 days., | ||
| Violation (Critical) | (4-602.11) | ||
| Items | Food-contact surface(s) and utensil(s) | ||
| Problems | Not cleaned | ||
| Corrections | Clean as specified above. | ||
| Comments | The drink dispenser holders are soiled. One of them has liquid standing in the holder. Wash, rinse and sanitize them every day or more frequently. A follow up inspection will be conducted with in 10 days. A risk control plan form was provided. , , | ||
| Violation (Critical) | (5-203.14) | ||
| Items | Backflow prevention | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | A shower hose was connected to the mop sink faucet with out a back flow preventer and the shower head was stored in the sink. To prevent the contamination of the city water provide a back flow preventer. A follow up inspection will be conducted with in 10 days., | ||
| Violation (Critical) | Backflow Prevention Device/Req (5-203.14) | ||
| Items | Backflow prevention | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | A shower hose was connected to the mop sink faucet with out a back flow preventer and the shower head was stored in the sink. To prevent the contamination of the city water provide a back flow preventer. A follow up inspection will be conducted with in 10 days., | ||
| Violation (Critical) | Clean Sight/Touch-No Accum/Enc (4-601.11) | ||
| Items | Non-food contact surface(s) | ||
| Problems | Soiled | ||
| Corrections | Keep clean. | ||
| Comments | Mold started (Pink & Black) growing inside the ice maker. Wash, rinse and sanitize all the food contact and non food con tat surfaces. A follow up inspection will be conducted with in 10 days., | ||
| Violation (Critical) | Cleaning Freq.,Food Contact Su (4-602.11) | ||
| Items | Food-contact surface(s) and utensil(s) | ||
| Problems | Not cleaned | ||
| Corrections | Clean as specified above. | ||
| Comments | The drink dispenser holders are soiled. One of them has liquid standing in the holder. Wash, rinse and sanitize them every day or more frequently. A follow up inspection will be conducted with in 10 days. A risk control plan form was provided. , , | ||
| Violation (Critical) | Cleaning Procedure (2-301.12) | ||
| Items | Employee(s) | ||
| Problems | Improperly washed hands | ||
| Corrections | Hands shall be washed for at least 20 seconds with hot water and soap. | ||
| Comments | No soap was available at the hand wash station. Asked the operator how she washes her hands. She mentioned she uses the sanitizer and then rinse the hands under water or wash hands in the bath room. By putting the contaminated hands in the sanitizer compartment you are contaminating the sanitizer solution. Use soap and do not use the sanitizer compartment. A follow up inspection will be conducted with in 10 days., | ||
| Violation | (5-501.113) | ||
| Items | Waste container(s)/container(s) | ||
| Problems | Not covered | ||
| Corrections | Keep covered. | ||
| Comments | The outside garbage receptacles are not covered (no lids). Call your garbage pick up company and ask them to provide covers. | ||
| Violation | (6-301.11) | ||
| Items | Soap | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Violation | (6-301.14) | ||
| Items | Handwashing signage | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Violation | (6-501.14) | ||
| Items | Ventilation system | ||
| Problems | Filter(s) not changed | ||
| Corrections | Change filters. | ||
| Comments | The dust settled on the hood filters. Clean them to prevent possible contamination. | ||
| Violation | Clean, Vent. Sys., Prev. Disch (6-501.14) | ||
| Items | Ventilation system | ||
| Problems | Filter(s) not changed | ||
| Corrections | Change filters. | ||
| Comments | The dust settled on the hood filters. Clean them to prevent possible contamination. | ||
| Violation | Covering receptacles (5-501.113) | ||
| Items | Waste container(s)/container(s) | ||
| Problems | Not covered | ||
| Corrections | Keep covered. | ||
| Comments | The outside garbage receptacles are not covered (no lids). Call your garbage pick up company and ask them to provide covers. | ||
| Violation | Hand Cleanser, Availabilty (6-301.11) | ||
| Items | Soap | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Violation | Handwashing Signage (6-301.14) | ||
| Items | Handwashing signage | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIT-N-TIME | License | 057546 | |
| Address | 3353 FORT ST. WYANDOTTE, MI 48192, Wayne County | |||
| Date | 12/11/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | (3-501.17) | ||
| Items | Commercially processed ready to eat potentially hazardous food(s) | ||
| Problems | Improperly date marked | ||
| Corrections | Discard. | ||
| Comments | THE INDIVIDUALLY PORTIONED CONTAINERS OF BLUE CHEESE AND SOUR CREAM WERE GIVEN 10 DAYS TIME TO DISCARD. READY TO EAT, POTENTIALLY HAZARDOUS FOOD IS ALLOWED A MAXIMUM OF SEVEN DAYS INCLUDING THE PREPARATION DATE THAT MEANS ADD 6 DAYS TO THE PREPARATION DATE TO DETERMINE THE DISCARD DATE. AT THE TIME OF INSPECTION THE EMPLOYEE MARKED THE CORRECT DISCARD DATES. VIOLATION WAS CORRECTED. | ||
| Violation (Critical) | (3-501.17) | ||
| Items | Commercially processed ready to eat potentially hazardous food(s) | ||
| Problems | Improperly date marked | ||
| Corrections | Discard. | ||
| Comments | THE INDIVIDUALLY PORTIONED CONTAINERS OF BLUE CHEESE AND SOUR CREAM WERE GIVEN 10 DAYS TIME TO DISCARD. READY TO EAT, POTENTIALLY HAZARDOUS FOOD IS ALLOWED A MAXIMUM OF SEVEN DAYS INCLUDING THE PREPARATION DATE THAT MEANS ADD 6 DAYS TO THE PREPARATION DATE TO DETERMINE THE DISCARD DATE. AT THE TIME OF INSPECTION THE EMPLOYEE MARKED THE CORRECT DISCARD DATES. VIOLATION WAS CORRECTED. | ||
| Violation (Critical) | (3-501.17) | ||
| Items | Commercially processed ready to eat potentially hazardous food(s) | ||
| Problems | Improperly date marked | ||
| Corrections | Discard. | ||
| Comments | THE INDIVIDUALLY PORTIONED CONTAINERS OF BLUE CHEESE AND SOUR CREAM WERE GIVEN 10 DAYS TIME TO DISCARD. READY TO EAT, POTENTIALLY HAZARDOUS FOOD IS ALLOWED A MAXIMUM OF SEVEN DAYS INCLUDING THE PREPARATION DATE THAT MEANS ADD 6 DAYS TO THE PREPARATION DATE TO DETERMINE THE DISCARD DATE. AT THE TIME OF INSPECTION THE EMPLOYEE MARKED THE CORRECT DISCARD DATES. VIOLATION WAS CORRECTED. | ||
| Violation (Critical) | (3-501.17) | ||
| Items | Commercially processed ready to eat potentially hazardous food(s) | ||
| Problems | Improperly date marked | ||
| Corrections | Discard. | ||
| Comments | THE INDIVIDUALLY PORTIONED CONTAINERS OF BLUE CHEESE AND SOUR CREAM WERE GIVEN 10 DAYS TIME TO DISCARD. READY TO EAT, POTENTIALLY HAZARDOUS FOOD IS ALLOWED A MAXIMUM OF SEVEN DAYS INCLUDING THE PREPARATION DATE THAT MEANS ADD 6 DAYS TO THE PREPARATION DATE TO DETERMINE THE DISCARD DATE. AT THE TIME OF INSPECTION THE EMPLOYEE MARKED THE CORRECT DISCARD DATES. VIOLATION WAS CORRECTED. | ||
| Violation (Critical) | (3-501.17) | ||
| Items | Commercially processed ready to eat potentially hazardous food(s) | ||
| Problems | Improperly date marked | ||
| Corrections | Discard. | ||
| Comments | THE INDIVIDUALLY PORTIONED CONTAINERS OF BLUE CHEESE AND SOUR CREAM WERE GIVEN 10 DAYS TIME TO DISCARD. READY TO EAT, POTENTIALLY HAZARDOUS FOOD IS ALLOWED A MAXIMUM OF SEVEN DAYS INCLUDING THE PREPARATION DATE THAT MEANS ADD 6 DAYS TO THE PREPARATION DATE TO DETERMINE THE DISCARD DATE. AT THE TIME OF INSPECTION THE EMPLOYEE MARKED THE CORRECT DISCARD DATES. VIOLATION WAS CORRECTED. | ||
| Violation (Critical) | (4-602.11) | ||
| Items | Food-contact surface(s) and utensil(s) | ||
| Problems | Not cleaned | ||
| Corrections | Clean as specified above. | ||
| Comments | FOOD DEBRIS WAS ACCUMULATED INSIDE THE DRINK DISPENSER HOLDERS. CLEAN THEM EVERY DAY OR MORE FREQUENTLY. THEY WERE WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED. | ||
| Violation (Critical) | (4-602.11) | ||
| Items | Food-contact surface(s) and utensil(s) | ||
| Problems | Not cleaned | ||
| Corrections | Clean as specified above. | ||
| Comments | FOOD DEBRIS WAS ACCUMULATED INSIDE THE DRINK DISPENSER HOLDERS. CLEAN THEM EVERY DAY OR MORE FREQUENTLY. THEY WERE WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED. | ||
| Violation (Critical) | (4-602.11) | ||
| Items | Food-contact surface(s) and utensil(s) | ||
| Problems | Not cleaned | ||
| Corrections | Clean as specified above. | ||
| Comments | FOOD DEBRIS WAS ACCUMULATED INSIDE THE DRINK DISPENSER HOLDERS. CLEAN THEM EVERY DAY OR MORE FREQUENTLY. THEY WERE WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED. | ||
| Violation (Critical) | (4-602.11) | ||
| Items | Food-contact surface(s) and utensil(s) | ||
| Problems | Not cleaned | ||
| Corrections | Clean as specified above. | ||
| Comments | FOOD DEBRIS WAS ACCUMULATED INSIDE THE DRINK DISPENSER HOLDERS. CLEAN THEM EVERY DAY OR MORE FREQUENTLY. THEY WERE WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED. | ||
| Violation (Critical) | (4-602.11) | ||
| Items | Food-contact surface(s) and utensil(s) | ||
| Problems | Not cleaned | ||
| Corrections | Clean as specified above. | ||
| Comments | FOOD DEBRIS WAS ACCUMULATED INSIDE THE DRINK DISPENSER HOLDERS. CLEAN THEM EVERY DAY OR MORE FREQUENTLY. THEY WERE WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED. | ||
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Location Information
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||||
| Name | QUIT-N-TIME | License | 057546 | |
| Address | 3353 FORT ST. WYANDOTTE, MI 48192, Wayne County | |||
| Date | 6/2/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | (4-602.11) | ||
| Items | Food-contact surface(s) and utensil(s) | ||
| Problems | Not cleaned | ||
| Corrections | Clean as specified above. | ||
| Comments | THE DRINK DISPENSER HOLDERS WERE SOILED. THEY WERE REMOVED, WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED. | ||
| Violation (Critical) | (4-602.11) | ||
| Items | Food-contact surface(s) and utensil(s) | ||
| Problems | Not cleaned | ||
| Corrections | Clean as specified above. | ||
| Comments | THE DRINK DISPENSER HOLDERS WERE SOILED. THEY WERE REMOVED, WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED. | ||
| Violation (Critical) | (4-602.11) | ||
| Items | Food-contact surface(s) and utensil(s) | ||
| Problems | Not cleaned | ||
| Corrections | Clean as specified above. | ||
| Comments | THE DRINK DISPENSER HOLDERS WERE SOILED. THEY WERE REMOVED, WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED. | ||
| Violation (Critical) | (4-602.11) | ||
| Items | Food-contact surface(s) and utensil(s) | ||
| Problems | Not cleaned | ||
| Corrections | Clean as specified above. | ||
| Comments | THE DRINK DISPENSER HOLDERS WERE SOILED. THEY WERE REMOVED, WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED. | ||
| Violation (Critical) | (4-602.11) | ||
| Items | Food-contact surface(s) and utensil(s) | ||
| Problems | Not cleaned | ||
| Corrections | Clean as specified above. | ||
| Comments | THE DRINK DISPENSER HOLDERS WERE SOILED. THEY WERE REMOVED, WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED. | ||
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Location Information
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||||
| Name | QUIZNO | License | 053854 | |
| Address | 20540 HAGGERTY NORTHVILLE, MI 48167, Wayne County | |||
| Date | 6/7/2010 | |||
| Notes | Routine Inspection: | |||
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Location Information
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||||
| Name | QUIZNO | License | 053854 | |
| Address | 20540 HAGGERTY NORTHVILLE, MI 48167, Wayne County | |||
| Date | 12/3/2009 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation | Hair Restraint Effectiveness (2-402.11) | ||
| Items | Hair restraint | ||
| Problems | Not worn on head/hair | ||
| Corrections | Provide hat or hair net. | ||
| Comments | Observed food employee preparing subs without hair restraint. Use hair restraints when preparing food. | ||
| Violation | Using a Handwashing Sink (5-205.11) | ||
| Items | Handwashing sink(s) | ||
| Problems | Used for culinary purposes | ||
| Corrections | Discontinue use of hand sink for this use and use appropriate sink. | ||
| Comments | Observed ice and food debris in the hand sink next to the 3-compt sink. Use hand sinks for hand washing only. | ||
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Location Information
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||||
| Name | QUIZNO | License | 053854 | |
| Address | 20540 HAGGERTY NORTHVILLE, MI 48167, Wayne County | |||
| Date | 6/4/2009 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Ready-to-Eat Food, Date Markin (3-501.17) | ||
| Items | In house prepared ready-to-eat potentially hazardous food(s) | ||
| Problems | Improperly date marked | ||
| Corrections | Discard. | ||
| Comments | Observed improper datemarking on several sliced deli meats, tuna salad, etc. Items were marked with 6/5/09 as the preparation date. Use today's date, 6/4/09 as the prep. date. Corrected at time of inspection by re-writing the labels. | ||
| Violation | Clean Freq, Nonfood-Contact Su (4-602.13) | ||
| Items | Nonfood contact surface(s) | ||
| Problems | Soiled | ||
| Corrections | Keep clean. | ||
| Comments | Observed slime/mold growth from the drain pipe at the dining room soda pop dispenser. Clean more frequently. | ||
|
Location Information
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|
||||
| Name | QUIZNO | License | 053854 | |
| Address | 20540 HAGGERTY NORTHVILLE, MI 48167, Wayne County | |||
| Date | 12/3/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation | Light Bulbs, Protective Shield (6-202.11) | ||
| Items | Light shielding light shield(s) | ||
| Problems | Not provided In storage area | ||
| Corrections | Provide adequate light shields and end caps or shatter-proof bulbs. | ||
| Comments | Provide light shield in dry storage area by the next routine inspection. | ||
| Violation | Wiping Cloths, Use Limitation (3-304.14) | ||
| Items | Wiping cloth(s) wet | ||
| Problems | Stored in Less than 100-200 ppm quaternary ammonia | ||
| Corrections | Store wiping cloths in 100-200 ppm quaternary ammonia. | ||
| Comments | Observed quaternary ammonium concentration in the wiping cloth bucket at 0ppm. Keep between 100-200ppm. | ||
|
Location Information
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|
||||
| Name | QUIZNO | License | 053854 | |
| Address | 20540 HAGGERTY NORTHVILLE, MI 48167, Wayne County | |||
| Date | 6/9/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| 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 potentially hazardous foods in the 2-door True cooler held above 41F. Tubs of diced chicken inside cooler were between 47-50F. Tubs of diced chicken in top loading area of cooler were 48F. Potentially hazardous foods must be kept at 41F or below at all times. This is a repeat critical violation. A risk control plan has already been submitted. An office consultation may be scheduled. , | ||
| Violation (Critical) | Ready-to-Eat Food, Disposition (3-501.18) | ||
| Items | Ready to eat, potentially hazardous food(s), Ready to eat, potentially hazardous food(s) | ||
| Problems | Improperly date marked, Beyond consume by date | ||
| Corrections | Discard., Discard. | ||
| Comments | Observed sliced salami, sliced turkey and cooked chicken with improper datemarks. Items were datemarked 6/10/08-6/13/08. Use today's date as the prep date. Observed items such as diced chicken with discard date of 6/8/08. Do not keep foods past their use-by dates. A follow up inspection will be conducted to confirm compliance., | ||
| Violation | Warewashing, Cleaning Agents (4-501.17) | ||
| Items | Cleaning agents for warewashing other cleaning agent | ||
| Problems | Not used according to manufacturer's label instructions | ||
| Corrections | Use according to manufacturer label directions. | ||
| Comments | Observed quaternary ammonia concentration at >400ppm. at the 3-compartment sink. Keep between 100-200ppm. | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIZNO | License | 053854 | |
| Address | 20540 HAGGERTY NORTHVILLE, MI 48101, Wayne County | |||
| Date | 12/7/2007 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| 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 | 3-door prep cooler air temp at 46F. Diced chicken inside cooler at 50F. Top loading: sliced chicken at 51F, diced chicken at 49F, tuna salad at 48F. Discard. Keep potentially hazardous food at 41F or below. Repeat critical violation. Complete the risk control plan and fax to (734) 727-7400 Attn: Katie Guardiola. Revisit within 10 days to check compliance., | ||
| 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 | Replace broken light shield in storage area by next routine inspection. | ||
| Violation | Nonfood-contact surfaces (4-602.13) | ||
| Items | Nonfood contact surface(s) | ||
| Problems | Soiled | ||
| Corrections | Keep clean. | ||
| Comments | Drain bowl from pop dispenser has thick black mold/debris growing on inside. Clean out with scrub brush, and increase frequency at which the drains are cleaned. | ||
| Violation | System Maintained/Repair (5-205.15) | ||
| Items | Plumbing system | ||
| Problems | Not maintained | ||
| Corrections | Maintain in good repair | ||
| Comments | Repair leak on drain pipe for 3-compartment sink. | ||
|
Location Information
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||||
| Name | QUIZNO SUB | License | 053948 | |
| Address | 3420 FAIRLANE DRIVE ALLEN PARK, MI 48101, Wayne County | |||
| Date | 3/4/2010 | |||
| Notes | Follow-up: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Comments | AT ABOUT 1:35 P.M., THE FOLLOWING FOODS IN THE TOP PORTION OF THE LEFT PREP COOLER WERE FOUND AT THE TEMPERATURES LISTED: CONTAINER OF HAM: 42.9, 43.6 DEGREES F, ITALIAN MIX DELI MEAT: 39 DEGREES F, A SECOND CONTAINER OF HAM: 40 DEGREES F. IN THE BOTTOM PORTION, ROAST BEEF AND CHICKEN WERE FOUND AT 41 AND 41 DEGREES F. AT ABOUT 1:45 P.M., TURKEY, HAM, PEPPERONIS, AND ITALIAN MIX DELI MEAT WERE FOUND AT 30, 29, 30, AND 31 DEGREES F. THE VIOLATION IS NOW CONSIDERED CORRECTED. COMMENTS: THE OPERATOR PRESENTED RECORDINGS OF TEMPERATURE MEASUREMENTS FOR FOODS IN THE WALK IN COOLER. | ||
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Location Information
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||||
| Name | QUIZNO SUB | License | 053948 | |
| Address | 3420 FAIRLANE DRIVE ALLEN PARK, MI 48101, Wayne County | |||
| Date | 2/4/2010 | |||
| Notes | Follow-up: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Comments | AT THE TIME OF TODAY'S INSPECTION TEMPERATURES OF FOODS IN THE RIGHT PREP COOLER WERE FOUND ACCEPTABLE: DICED CHICKEN: 40.3 DEGREES F, BOILED UNSHELLED EGGS: 41 DEGREES F. HOWEVER, AT ABOUT 4:05 P.M., IN THE TOP OF THE LEFT PREP COOLER, ITALIAN MIX SALAMI, PACKAGES OF TURKEY, ROAST BEEF AND SLICED TOMATOES WERE FOUND AT THE TEMPERATURES LISTED: 45, 45/55, 55, AND 46 DEGREES F. THE OPERATOR STATES THAT THE FOODS MAY HAVE BEEN PLACED IN THIS LOCATION BETWEEN 1 - 3 P.M. IN THE WALK IN COOLER, CONTAINERS OF SALAMI, ROAST BEEF, HAM AND A LOAF OF TURKEY WERE FOUND AT : 49, 48, 47, AND 45 DEGREES F. THE MEATS WITH THE EXCEPTION OF THE ROAST BEEF HAD PREP DATES OF 2-4-2010, AND PER THE OPERATOR WOULD HAVE BEEN SLICED BETWEEN ABOUT 1-3 P.M. THE TURKEY LOAF HAD A PREP DATE OF 2-3-2010. THE COOLER AIR TEMPERATURE WAS MEASURED AT ABOUT 47 - 50 DEGREES F. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT AT 41 DEGREES F OR LESS. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE. COMMENTS: THE OPERATOR WAS TOLD THAT ANY OF THE ABOVE FOODS AND ANY OTHERS IN THE WALK IN COOL THAT HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS MUST BE DISCARDED FOR FOOD SAFETY. , | ||
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Location Information
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||||
| Name | QUIZNO SUB | License | 053948 | |
| Address | 3420 FAIRLANE DRIVE ALLEN PARK, MI 48101, Wayne County | |||
| Date | 1/19/2010 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| 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 | AT ABOUT 3:05 P.M., IN THE TOP OF THE LEFT PREP COOLER, ITALIAN MIX SALAMI, PACKAGES OF HAM, AND PACKAGES OF ROAST BEEF (FOUND AT/ABOVE CONTAINER RIM) WERE FOUND AT 45, 48, AND 49 DEGREES F. SLICED TOMATOES (FOUND AT/ABOVE THE CONTAINER RIM) WERE FOUND AT 47-55 DEGREES F. AT ABOUT 4:13 P.M. IN THE BOTTOM, ITALIAN MIX MEAT WAS FOUND AT ABOUT 50 DEGREES F. THE OPERATOR STATES THAT THE MEATS WERE TRANSFERRED IN THIS COOLER AT ABOUT 1:00 P.M. FROM THE WALK IN COOLER. AT ABOUT 3:10 P.M., IN THE TOP PORTION OF THE RIGHT PREP COOLER, CUT TOMATOES WERE FOUND AT 46 DEGREES F. IN THE BOTTOM PORTION, A SECTION OF PRE COOKED/PRE PACKAGED STEAK WAS FOUND AT 49 DEGREES F. THE OPERATOR STATES THAT THE STEAK WAS PULLED FROM THE WALK IN COOLER ABOUT 15 MINUTES PRIOR. THE OPERATOR INDICATED THAT THE STEAK MAY HAVE SPENT SOME TIME OUT ON THE COUNTER DURING TRANSFER FROM THE WALK IN COOLER. AT ABOUT 3:35 P.M., IN THE WALK IN COOLER, SLICED STEAK, PEPPERONIS, AND ROAST BEEF SLICES WERE FOUND AT 45, 46, AND 46 DEGREES F RESPECTIVELY. THE OPERATOR STATES THE FOODS HAD BEEN IN THIS COOLER SINCE ABOUT 2 DAYS AGO. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A REPEAT CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION. COMMENTS: DURING PERIODS OF FOOD PREPARATION OR DELIVERIES, WHEN FOODS MAY NOT BE ACTIVELY UNDER REFRIGERATION, ENSURE THAT THE TIMES THAT FOODS SPEND OUTSIDE OF REFRIGERATION (SUCH AS DURING FOOD PREPARATION OR DELIVERIES) IS MINIMIZED. ENSURE THAT , | ||
| 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 | AT ABOUT 3:05 P.M., IN THE TOP OF THE LEFT PREP COOLER, ITALIAN MIX SALAMI, PACKAGES OF HAM, AND PACKAGES OF ROAST BEEF (FOUND AT/ABOVE CONTAINER RIM) WERE FOUND AT 45, 48, AND 49 DEGREES F. SLICED TOMATOES (FOUND AT/ABOVE THE CONTAINER RIM) WERE FOUND AT 47-55 DEGREES F. AT ABOUT 4:13 P.M. IN THE BOTTOM, ITALIAN MIX MEAT WAS FOUND AT ABOUT 50 DEGREES F. THE OPERATOR STATES THAT THE MEATS WERE TRANSFERRED IN THIS COOLER AT ABOUT 1:00 P.M. FROM THE WALK IN COOLER. AT ABOUT 3:10 P.M., IN THE TOP PORTION OF THE RIGHT PREP COOLER, CUT TOMATOES WERE FOUND AT 46 DEGREES F. IN THE BOTTOM PORTION, A SECTION OF PRE COOKED/PRE PACKAGED STEAK WAS FOUND AT 49 DEGREES F. THE OPERATOR STATES THAT THE STEAK WAS PULLED FROM THE WALK IN COOLER ABOUT 15 MINUTES PRIOR. THE OPERATOR INDICATED THAT THE STEAK MAY HAVE SPENT SOME TIME OUT ON THE COUNTER DURING TRANSFER FROM THE WALK IN COOLER. AT ABOUT 3:35 P.M., IN THE WALK IN COOLER, SLICED STEAK, PEPPERONIS, AND ROAST BEEF SLICES WERE FOUND AT 45, 46, AND 46 DEGREES F RESPECTIVELY. THE OPERATOR STATES THE FOODS HAD BEEN IN THIS COOLER SINCE ABOUT 2 DAYS AGO. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A REPEAT CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION. COMMENTS: DURING PERIODS OF FOOD PREPARATION OR DELIVERIES, WHEN FOODS MAY NOT BE ACTIVELY UNDER REFRIGERATION, ENSURE THAT THE TIMES THAT FOODS SPEND OUTSIDE OF REFRIGERATION (SUCH AS DURING FOOD PREPARATION OR DELIVERIES) IS MINIMIZED. ENSURE THAT , , | ||
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Location Information
Show Partial Inspection
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||||
| Name | QUIZNO SUB | License | 053948 | |
| Address | 3420 FAIRLANE DRIVE ALLEN PARK, MI 48101, Wayne County | |||
| Date | 7/14/2009 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| 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 | AT APPROXIMATELY 2:50 - 3:00 P.M., THE FOLLOWING FOODS IN THE PREP COOLER (CLOSEST TO THE KITCHEN ENTRANCE) WERE FOUND AT THE TEMPERATURES LISTED: TOP OF COOLER: SALAMI: 61 DEGREES F, ROAST BEEF : 46 DEGREES F, AND HAM: 45.9 DEGREES F. BOTTOM OF COOLER: SALAMI SLICES: 47.8 DEGREES F, ITALIAN DELI MEAT: 53.2 DEGREES F, HAM: 45.9 DEGREES F. THE PERSON IN CHARGE STATED THAT THE SALAMI SLICES IN THE TOP OF THE COOLER HAD BEEN IN THIS LOCATION SINCE ABOUT 9:00 A.M. AND THAT THE MEATS IN THE BOTTOM OF THIS COOLER HAD BEEN TRANSFERRED FROM THE WALK IN COOLER TO THIS LOCATION AT ABOUT 10:30 A.M. AT APPROXIMATELY 2:50 - 3:00 P.M., THE FOLLOWING FOODS IN THE TOP PORTION OF A SECOND PREP COOLER (NEAREST TO THE MEAT SLICER) WERE FOUND AT THE TEMPERATURES LISTED: TUNA FISH: 50 DEGREES F, SLICED TOMATOES: 45.4 DEGREES F. THE PERSON IN CHARGE STATED THAT THE TUNA FISH HAD BEEN PREPARED FROM ROOM TEMPERATURE TUNA AT APPROXIMATELY 11:00 A.M. AND THE CUT TOMATOES HAD BEEN TRANSFERRED FROM THE BOTTOM OF THIS COOLER TO THEIR CURRENT LOCATION AT APPROXIMATELY 10:00 A.M. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT COLD AT 41 DEGREES F OR LESS. THE PERSON IN CHARGE WAS INFORMED THAT IF ANY OF THE ABOVE FOODS HAD BEEN AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS THAT THEY MUST BE DISCARDED. ENSURE THAT FOODS HELD IN THESE COOLERS ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER IMPLEMENTING THE FOLLOWING CORRECTIVE ACTIONS: 1.) TRY READJUSTING THE THERMOSTAT SETTING OF THIS COOLER TO A LOWER TEMPERATURE SETTING. 2.) ENSURE THAT FOODS NOT ACTIVELY INVOLVED IN SANDWICH PREPARATION ARE KEPT IN THE COOLER. ENSURE THAT DURING PERIODS OF SANDWICH PREPARATION, THAT ONLY THE AMOUNT OF FOOD NECESSARY TO ASSEMBLE SANDWICHES IS REMOVED FROM THE COOLER AT ONE TIME. 3.) CONSIDER KEEPING THE COOLING WELL CONTAINERS COVERED WITH LIDS. 4.) HAVE THE COOLER SERVICED IF NECESSARY. , | ||
| Violation | Hand Cleanser, Availabilty (6-301.11) | ||
| Items | Soap | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | THERE WAS NO SOAP IMMEDIATELY AVAILABLE AT THE HAND SINK LOCATED NEAR THE ENTRANCE OF THE REAR KITCHEN. ENSURE THAT A SUPPLY OF SOAP IS MAINTAINED AT THIS HAND SINK. COMPLIANCE WITH THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION. | ||
| Violation | Hand Drying Provision (6-301.12) | ||
| Comments | THERE WERE NO PAPER TOWELS OR OTHER MEANS FOR DRYING THE HANDS AT THE HAND SINK NEAR THE ENTRANCE TO THE KITCHEN. ENSURE THAT AN EFFECTIVE MEANS OF DRYING THE HANDS IS PROVIDED AT THIS HAND SINK SO THAT EMPLOYEES CAN PROPERLY DRY THEIR HANDS AFTER WASHING. THIS IS A REPEAT VIOLATION. COMPLIANCE WITH THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION. | ||
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Location Information
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||||
| Name | QUIZNO SUB | License | 053948 | |
| Address | 3420 FAIRLANE DRIVE ALLEN PARK, MI 48101, Wayne County | |||
| Date | 1/7/2009 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation | Hand Drying Provision (6-301.12) | ||
| Items | Sanitary hand drying provisions | ||
| Problems | Broken | ||
| Corrections | Repair/replace. | ||
| Comments | THERE WERE NO PAPER TOWELS OR OTHER MEANS FOR DRYING THE HANDS AT THE HAND SINK NEAR THE 3 COMPARTMENT SINK. ENSURE THAT AN EFFECTIVE MEANS OF DRYING THE HANDS IS PROVIDED AT THIS HAND SINK SO THAT EMPLOYEES CAN PROPERLY DRY THEIR HANDS AFTER WASHING. COMPLIANCE WITH THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION. | ||
| Violation | Repairing (6-501.11) | ||
| Items | Physical facilities | ||
| Problems | In poor repair | ||
| Corrections | Repair/replace. | ||
| Comments | THERE WAS NO SOAP IN AN EASILY ACCESSIBLE LOCATION AT THE HAND SINK NEXT TO THE 3 COMPARTMENT SINK. IT APPEARED AS THOUGH THE ORIGINAL SOAP DISPENSER AT THIS LOCATION HAD BECOME DETACHED FROM THE WALL BEHIND. PLEASE PERMANENTLY RE-ATTACH THE SOAP DISPENSER TO ITS ORIGINAL LOCATION ON THE WALL. THE STATUS OF THIS REPAIR WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION. | ||
|
Location Information
Show Partial Inspection
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||||
| Name | QUIZNO SUB | License | 053948 | |
| Address | 3420 FAIRLANE DRIVE ALLEN PARK, MI 48101, Wayne County | |||
| Date | 7/17/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation | Repairing (6-501.11) | ||
| Items | Physical facilities | ||
| Problems | In poor repair | ||
| Corrections | Repair/replace. | ||
| Comments | THE SOAP DISPENSER AT THE HAND SINK IMMEDIATELY NEXT TO THE 3 COMPARTMENT SINK, HAD COME APART FROM THE WALL TO WHICH IT WAS ATTACHED. PLEASE PERMANENTLY RE-ATTACH THE SOAP DISPENSER TO ITS ORIGINAL LOCATION ON THE WALL. THE STATUS OF THIS REPAIR WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION. | ||
|
Location Information
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||||
| Name | QUIZNO SUB | License | 058638 | |
| Address | 26517 FORD RD. DEARBORN HGTS, MI 48127, Wayne County | |||
| Date | 1/5/2010 | |||
| Notes | Routine Inspection: | |||
|
Location Information
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||||
| Name | QUIZNO SUB | License | 058638 | |
| Address | 26517 FORD RD. DEARBORN HGTS, MI 48127, Wayne County | |||
| Date | 7/7/2009 | |||
| Notes | Routine Inspection: | |||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIZNO SUB | License | 058638 | |
| Address | 26517 FORD RD. DEARBORN HGTS, 48127, Wayne County | |||
| Date | 1/7/2009 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | (4-602.11) | ||
| Items | Food-contact surface(s) used for nonpotentially hazardous food(s) | ||
| Locations | beverage dispenser | ||
| Problems | Not cleaned when contaminated | ||
| Corrections | Clean properly when contaminated. | ||
| Comments | DR PEPPER NOZZLE WAS VERY DIRTY TODAY AND REQUIRES MORE FREQUENT CLEANING. CLEANED AT TIME OF INSPECTION. | ||
| Violation (Critical) | (5-203.14) | ||
| Items | Backflow prevention backflow/backsiphonage device vacuum breaker | ||
| Locations | mop sink(s) faucet | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | REPAIR BROKEN AVB ON MOP SINK FAUCET OR INSTALL A HOSE BIB VACUUM BREAKER WITHIN 10 DAYS., | ||
| Violation (Critical) | Backflow Prevention Device/Req (5-203.14) | ||
| Items | Backflow prevention backflow/backsiphonage device vacuum breaker | ||
| Locations | mop sink(s) faucet | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | REPAIR BROKEN AVB ON MOP SINK FAUCET OR INSTALL A HOSE BIB VACUUM BREAKER WITHIN 10 DAYS., | ||
| Violation (Critical) | Cleaning Freq.,Food Contact Su (4-602.11) | ||
| Items | Food-contact surface(s) used for nonpotentially hazardous food(s) | ||
| Locations | beverage dispenser | ||
| Problems | Not cleaned when contaminated | ||
| Corrections | Clean properly when contaminated. | ||
| Comments | DR PEPPER NOZZLE WAS VERY DIRTY TODAY AND REQUIRES MORE FREQUENT CLEANING. CLEANED AT TIME OF INSPECTION. | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIZNO SUB | License | 058638 | |
| Address | 26517 FORD RD. DEARBORN HGTS, 48127, Wayne County | |||
| Date | 7/3/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | (3-501.17) | ||
| Items | Commercially processed ready to eat potentially hazardous food(s) | ||
| Locations | walk-in cooler(s) | ||
| Problems | Improperly date marked | ||
| Corrections | Discard. | ||
| Comments | THE CHEESES SLICED YESTERDAY AND DATE MARK NOT CHANGED SO CHEESES APPEAR THAT THEY SHOULD HAVE BEEN DISCARDED ON THE 2ND OF JULY. PEPPERONI DATED TO DISCARD ON THE 2ND AND CAPRICORN NOT DATED( A TYPE OF SALAMI) CORRECT IMMEDIATELY., | ||
| Violation (Critical) | (3-501.17) | ||
| Items | Commercially processed ready to eat potentially hazardous food(s) | ||
| Locations | walk-in cooler(s) | ||
| Problems | Improperly date marked | ||
| Corrections | Discard. | ||
| Comments | THE CHEESES SLICED YESTERDAY AND DATE MARK NOT CHANGED SO CHEESES APPEAR THAT THEY SHOULD HAVE BEEN DISCARDED ON THE 2ND OF JULY. PEPPERONI DATED TO DISCARD ON THE 2ND AND CAPRICORN NOT DATED( A TYPE OF SALAMI) CORRECT IMMEDIATELY., | ||
| Violation (Critical) | (3-501.17) | ||
| Items | Commercially processed ready to eat potentially hazardous food(s) | ||
| Locations | walk-in cooler(s) | ||
| Problems | Improperly date marked | ||
| Corrections | Discard. | ||
| Comments | THE CHEESES SLICED YESTERDAY AND DATE MARK NOT CHANGED SO CHEESES APPEAR THAT THEY SHOULD HAVE BEEN DISCARDED ON THE 2ND OF JULY. PEPPERONI DATED TO DISCARD ON THE 2ND AND CAPRICORN NOT DATED( A TYPE OF SALAMI) CORRECT IMMEDIATELY., | ||
| Violation (Critical) | Ready-to-Eat Food, Date Markin (3-501.17) | ||
| Items | Commercially processed ready to eat potentially hazardous food(s) | ||
| Locations | walk-in cooler(s) | ||
| Problems | Improperly date marked | ||
| Corrections | Discard. | ||
| Comments | THE CHEESES SLICED YESTERDAY AND DATE MARK NOT CHANGED SO CHEESES APPEAR THAT THEY SHOULD HAVE BEEN DISCARDED ON THE 2ND OF JULY. PEPPERONI DATED TO DISCARD ON THE 2ND AND CAPRICORN NOT DATED( A TYPE OF SALAMI) CORRECT IMMEDIATELY., | ||
| Violation | (5-202.14) | ||
| Items | Backflow/backsiphonage prevention device | ||
| Locations | mop sink(s) | ||
| Problems | Not properly Maintained | ||
| Corrections | Replace/maintain to meet requirements above. | ||
| Violation | (5-202.14) | ||
| Items | Backflow/backsiphonage prevention device | ||
| Locations | mop sink(s) | ||
| Problems | Not properly Maintained | ||
| Corrections | Replace/maintain to meet requirements above. | ||
| Violation | (5-202.14) | ||
| Items | Backflow/backsiphonage prevention device | ||
| Locations | mop sink(s) | ||
| Problems | Not properly Maintained | ||
| Corrections | Replace/maintain to meet requirements above. | ||
| Violation | Backflow Prevention Device, De (5-202.14) | ||
| Items | Backflow/backsiphonage prevention device | ||
| Locations | mop sink(s) | ||
| Problems | Not properly Maintained | ||
| Corrections | Replace/maintain to meet requirements above. | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIZNO SUB | License | 058638 | |
| Address | 26517 FORD RD. DEARBORN HGTS, 48127, Wayne County | |||
| Date | 1/2/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation | Backflow Prevention Device, De (5-202.14) | ||
| Items | Backflow/backsiphonage prevention device | ||
| Locations | mop sink(s) faucet | ||
| Problems | Not properly Maintained | ||
| Corrections | Replace/maintain to meet requirements above. | ||
| Comments | REPAIR MOP SINK FAUCET, AVB IS LEAKING BELOW CAP. REPAIR BY NEXT INSPECTION. | ||
| Violation | Hand Cleanser, Available (6-301.11) | ||
| Items | Soap | ||
| Locations | back room Hand wash sink(s) | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Violation | Sanitizing Solution Testing De (4-302.14) | ||
| Items | Sanitizer test kit chlorine | ||
| Locations | 3-compartment sink(s) | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | PROVIDE CHLORINE SANITIZER TEST STRIPS, OR QUAT SANITIZER TO BE USED WITH QUAT TEST STRIPS. | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIZNO SUB | License | East05 | |
| Address | 26517 FORD RD. DEARBORN HGTS, 48127, Wayne County | |||
| Date | 1/2/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation | Backflow Prevention Device, De (5-202.14) | ||
| Items | Backflow/backsiphonage prevention device | ||
| Locations | mop sink(s) faucet | ||
| Problems | Not properly Maintained | ||
| Corrections | Replace/maintain to meet requirements above. | ||
| Comments | REPAIR MOP SINK FAUCET, AVB IS LEAKING BELOW CAP. REPAIR BY NEXT INSPECTION. | ||
| Violation | Hand Cleanser, Available (6-301.11) | ||
| Items | Soap | ||
| Locations | back room Hand wash sink(s) | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Violation | Sanitizing Solution Testing De (4-302.14) | ||
| Items | Sanitizer test kit chlorine | ||
| Locations | 3-compartment sink(s) | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | PROVIDE CHLORINE SANITIZER TEST STRIPS, OR QUAT SANITIZER TO BE USED WITH QUAT TEST STRIPS. | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIZNO SUB | License | XX058638 | |
| Address | 26517 FORD RD. DEARBORN HGTS, MI 48127, Wayne County | |||
| Date | 1/5/2010 | |||
| Notes | Routine Inspection: | |||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIZNOS | License | 042632 | |
| Address | 35672 WARREN WESTLAND, MI 48185, Wayne County | |||
| Date | 9/15/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Locations | prep cooler | ||
| Problems | Stored above 41 degrees f | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | THE FOLLOWING FOOD IS IN VIOLATION: DELI MEAT AT 45F, COOKED CHICKEN AT 45F SLICED TOMATOES AT 47F IN THE PREP COOLER. AN OFFICE CONSULTATION WILL BE CALLED TO ADDRESS THIS CHRONIC VIOLATION. | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Hot food item(s) | ||
| Locations | steam table | ||
| Problems | Stored below 135 degrees F | ||
| Corrections | Store above 135 degrees F. | ||
| Comments | MEAT BALLS OBSERVED AT 121F: CORRECTED BY REHEATING TO 165F AND HOLDING AT/ABOVE 135F. | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIZNOS | License | 042632 | |
| Address | 35672 WARREN WESTLAND, MI 48185, Wayne County | |||
| Date | 3/27/2008 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Backflow Prevention Device/Req (5-203.14) | ||
| Items | Backflow prevention backflow/backsiphonage device | ||
| Locations | Carbonated beverage dispenser carbonator(s) | ||
| Comments | THE ASSE 1022 BACKFLOW PREVENTER IS INSTALLED IMPROPERLY, HAVING A COPPER LINE BETWEEN THE CARBONATOR AND THE DEVICE. REPLACE THE COPPER WITH AN APPROVED MATERIAL, SUCH AS STAINLESS STEEL OR OTHER APPROVED MATERIAL., , | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Locations | prep cooler | ||
| Problems | Stored above 41 degrees f | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | 1) SANDWICH COOLER: VARIOUS SLICED DELI MEATS OBSERVED AT 44-45F. COOKED SLICED CHICKEN AT 44F. 2) SALAD COOLER: BOILED, SHELLED, CUT UP EGGS AT 47F (A DEEPER PAN WAS PROVIDED). MAINTAIN AT OR BELOW 41F. DISPOSE OF NOTED FOOD HELD FOR OVER 4 HOURS AT ABOVE 41F. CORRECT IMMEDIATELY. REPEAT VIOLATION: COMPLETE THE RISK CONTROL PLAN AND FAX TO WCHD WITHIN 5 DAYS (SEE NUMBER AT TOP OF REPORT)., | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIZNOS | License | 042632 | |
| Address | 35672 WARREN WESTLAND, MI 48185, Wayne County | |||
| Date | 10/19/2007 | |||
| Notes | ||||
|
Inspection
Results
|
|||
| Violation (Critical) | Clean Sight/Touch-No Accum/Enc (4-601.11) | ||
| Comments | CORRECTED BY CLEANING SCALE AND CAN OPENER. | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Comments | 41F FOOD TEMP OBSERVED IN COOLER. | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIZNOS | License | 042632 | |
| Address | 35672 WARREN WESTLAND, MI 48185, Wayne County | |||
| Date | 10/3/2007 | |||
| Notes | ||||
|
Inspection
Results
|
|||
| Violation (Critical) | Clean Sight/Touch-No Accum/Enc (4-601.11) | ||
| Items | Food-contact surface(s) | ||
| Locations | Storage area | ||
| Problems | Soiled | ||
| Corrections | Keep clean. | ||
| Comments | THE FOOD SCALE IS STORED WITH STICKY FOOD DEBRIS LEFT ON IT. THE CAN OPENER IS STORED WITH DRIED FOOD DEBRIS ON BLADE. CLEAN DAILY WHEN USED, OR MORE OFTEN AS NEEDED, TO BE FREE OF RESIDUE. REMOVE THE FOOD SCALE IF NO LONGER USED., | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Locations | Front service area prep cooler | ||
| Problems | Stored above 41 degrees f | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | BLUE CHEESE, EGGS, TUNA SALAD AT 56-60F. DISCARD AND CLEAN THE CONTAINERS. INCREASE MONITORING OF TEMPERATURES FOR FOOD SAFETY. REQUIRED ITEMS WERE DISCARDED., | ||
| Violation | Good Repair and Proper Adjustm (4-501.11) | ||
| Items | Equipment | ||
| Locations | Coolers/Freezers | ||
| Problems | In poor repair | ||
| Corrections | Repair/replace. | ||
| Comments | REPAIR PREP COOLER NOTED IN 3-501.16 TO MAINTAIN 41F OR LOWER FOOD TEMP. THE WALK IN FREEZER HAS ICE HANGING FROM FAN COVER ON CEILING, AND DRIPPING ONTO FLOOR. REPAIR IF NEEDED OR CORRECT ANY MISUSE PROBLEMS AS NEEDED. | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIZNOS | License | 042632 | |
| Address | 35672 WARREN WESTLAND, MI 48185, Wayne County | |||
| Date | 4/27/2007 | |||
| Notes | ||||
|
Inspection
Results
|
|||
| Violation (Critical) | Eating, drinking, or Using Tob (2-401.11) | ||
| Items | Beverage container | ||
| Locations | Front service area | ||
| Problems | Not covered | ||
| Corrections | Keep covered. | ||
| Comments | CORRECTED BY MOVING TO BACK BREAK TABLE. | ||
| Violation | Consumer Self-Service Operatio (3-306.13) | ||
| Items | Utensil(s) | ||
| Locations | Front service area | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | PROVIDE A UTENSIL TO THE COOKIE PIECE SAMPLES. | ||
| Violation | In-Use Utensils/Between-Storag (3-304.12) | ||
| Items | Dispensing utensil(s) | ||
| Locations | sandwich prep area | ||
| Problems | Improperly stored Not clean | ||
| Corrections | Store in clean and protected manner. | ||
| Comments | CORRECTED BY CLEANING KNIFE AND NOT STORING BETWEEN RACKS. | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIZNOS | License | 046816 | |
| Address | 1297 FORT WYANDOTTE, MI 48192, Wayne County | |||
| Date | 9/5/2007 | |||
| Notes | ||||
|
Inspection
Results
|
|||
| Violation | Lighting, Intensity (6-303.11) | ||
| Items | Lighting intensity | ||
| Problems | Less than | ||
| Corrections | Provide air gap that is twice the diameter of the drain line and no less than 1 inch. | ||
| Comments | NO LIGHT IN THE UTILITY ROOM. REPAIR THE LIGHT. | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIZNOS | License | 046816 | |
| Address | 1297 FORT WYANDOTTE, MI 48192, Wayne County | |||
| Date | 4/6/2007 | |||
| Notes | ||||
|
Inspection
Results
|
|||
| Violation (Critical) | Food Contact Surfaces and Uten (4-602.11) | ||
| Comments | THE POP NOZZLES WERE CLEANED ADN THE VIOLATION HAD BEEN CORRECTED. AS PER THE MANAGER THEY ARE CLEANING THEM EVERY DAY. VIOLATION HAD BEEN CORRECTED. | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIZNOS | License | 046816 | |
| Address | 1297 FORT WYANDOTTE, MI 48192, Wayne County | |||
| Date | 3/29/2007 | |||
| Notes | ||||
|
Inspection
Results
|
|||
| Violation (Critical) | Food Contact Surfaces and Uten (4-602.11) | ||
| Comments | THE POP NOZZLES WERE NOT CLEANED. A FOLLOW UP INPSECTION WILL BE DONE IN 10 DAYS. THEY HAVE TO BE CLEANED EVERYDAY., | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Comments | AN EMPLOYEE WORKING IN THE NIGHT SHIFT SHUT DOWN THE WALK IN COOLER TO GO IN AND FORGOT TO RE START. THE MANAGER EDUCATED THE EMPLOYEES ON THIS ISSUE. THE COOLER WAS AT 39F. VIOLATION HAD BEEN CORRECTED. FILL THE RISK CONTROL FORM AND RETURN IT BY NEXT WEEK. | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIZNOS | License | 046816 | |
| Address | 1297 FORT WYANDOTTE, MI 48192, Wayne County | |||
| Date | 3/19/2007 | |||
| Notes | ||||
|
Inspection
Results
|
|||
| Violation (Critical) | Food Contact Surfaces and Uten (4-602.11) | ||
| Items | Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles | ||
| Problems | Not cleaned | ||
| Corrections | Clean according to manufacturer specifications | ||
| Comments | THE POP NOZZLES WERE SOILED. CLEAN THE POP NOZZLES AS RECOMMENDED BY THE MANUFACTURER. A FOLLOW UP INSPECTION WILL BE DONE IN 10 DAYS., , | ||
| 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 WALK IN COOLER WAS AT 47F AND THE CHICKEN PIECES WERE AT 42.5 F, BEEF WAS AT 44F, PEPPERONI WAS AT 44F AND DIFFERENT OTHER ITEMS WERE BETWEEN 42F-44F. NOTICED THAT THE FAN WAS NOT WORKING. AS PER THE MANAGER THE NIGHT SHIFT PEOPLE SHUT IT DOWN TO DEFROST. IT WAS STARTED AT THE TIME OF INSPECTION. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE(41F-140F) FOR MORE THAN 4 HOURS. DO NOT OPERATE THE WALK IN COOLER MANUALLY. A FOLLOW UP INSPECTION WILL BE DONE IN 10 DAYS. A RISK CONTROL PLAN FORM WAS PROVIDED. , | ||
| Violation (Critical) | Hot Holding (3-403.11) | ||
| Items | Reheated food(s) | ||
| Problems | Reheated to less than 165 degrees f | ||
| Corrections | Reheat to 165 degrees F for 15 seconds. | ||
| Comments | THE MEAT BALLS IN THE WARMER WERE AT 125F. REHEAT THEM TO 165F AND MAINTAIN ABOVE 140F. THEY WERE MICROWAVED AT THE TIME OF INSPECTION TO 168 F AND WERE STORED IN THE WARMER. A FOLLOW UP INSPECTION WILL BE DONE IN 10 DAYS., THE MEAT BALLS IN THE WARMER WERE AT 125F. REHEAT THEM TO 165F AND MAINTAIN ABOVE 140F. THEY WERE MICROWAVED AT THE TIME OF INSPECTION TO 168 F AND WERE STORED IN THE WARMER. A FOLLOW UP INSPECTION WILL BE DONE IN 10 DAYS. The soup was at 165f and the violation had been corrected. | ||
| Violation | Drying mops (6-501.16) | ||
| Items | Wet mop(s) storage | ||
| Problems | Allows walls to be soiled | ||
| Corrections | Store in manner that prevents walls from becoming soiled. | ||
| Violation | Good Repair and Proper Adjustm (4-501.11) | ||
| Items | Equipment | ||
| Problems | Broken | ||
| Corrections | Repair/replace. | ||
| Comments | THE DRAIN PIPE FOR THE FRONT HAND WASH STATION WAS BROKE. FIX IT IMMEDIATELY. | ||
|
Location Information
Show Partial Inspection
|
||||
| Name | QUIZNOS | License | 062292 | |
| Address | 15424 SHELDON RD NORTHVILLE, MI 48167, Wayne County | |||
| Date | 5/3/2010 | |||
| Notes | Routine Inspection: | |||
|
Inspection
Results
|
|||
| Violation (Critical) | Conditions of Use (7-202.12) | ||
| Items | Poisonous/toxic material(s) restricted use | ||