Restaurant inspectors visit restaurants to ensure safe conditions related to handling and cooking food. (Photo: Peopleimages, Getty Images)
Wayne County food inspectors pay unannounced visits to restaurants, schools, festivals, street fairs, houses of worship and other places that serve food to the public.
Hometown Life takes a look at priority items — those that are considered the most serious — each month, with this installment focusing on violations from August.
Here's a look at the priority violations in August in the Wayne/Westland area, as listed on the website used by Wayne County.
2. Observed chlorine solution below 50 ppm at dish wash machine. The concentration of chlorine solution must be 50-100 ppm to effectively sanitize dishes and silverware. Use sanitizing compartment of 3-compartment sink to sanitize dishes until dish machine is repaired.
3. Observed beef stew and soup on kitchen steam table at 130*f. Potentially hazardous food being hot held must be held at 41*f. Food was reheated to 165*f and hot held at 141*f during inspection. Corrected.
1. Observed that splash guard has been installed at the front counter and at the handsink. Corrected.
1. Observed no date markings for cream baased desserts inside the walk-in freezer. Ready to eat potentially hazardous food must be date marked when they are stored in a cold holding unit for more than 24 hours. Food was date marked at end of inspection. Corrected. Risk controlplan is provided for repeat violation.
1. Observed quat solution sanitizing at 150 ppm. inside the sanitizing compartment of 3-compartment sink.
1. Food shall be protected from cross contamination by proper storage; store raw meats below ready to eat, and raw meats in order of cooking temperature. Observed beef above tuna in reach in freezer. Corrected by rearranging ready to eat food over raw meat and raw meat in order of cooking temperature. Violation corrected.
2. Poisonous or toxic materials cannot be stored above food, equipment, utensils, linens, or single use items. Observed bleach above bagged rice in back storage room. Corrected by moving bleach away and below from any food product. Violation corrected.
3. When using time as a public health control, there should be clear and concise labels marking the time taken from 41F and time food should be thrown out. Observed rice using time as a public health control without correct time label. Corrected by providing label with time taken from 41F and time food should be thrown out. Violation corrected.
2. No potentially hazardous foods were observed in the line coolers for cold holding. Salad cooler maintained temperatures below 41F. Violation was corrected.
3. Pest control toxic materials that are a hazard to employees and patrons may not be used in the facility. Observed several hazardous dichlorovos pest strips behind the bar area. The strips are harmful when exposed to humans for an extended period of time and are not approved for use in restaurants as per the manufacturers instructions. Remove all pest strips from the facility. Will follow up within 7-10 days.
4. Potentially hazardous foods must be stored accordingly to hierarchy of cooking temperatures. Observed a pan of raw chicken stored above cucumbers in the walk in cooler. Another pan of brined pork chops were stored above a bucket of covered pickles. Store raw chicken and pork underneath ready to eat foods. Raw meats should be stored based on cooking temperatures. Person in charge stored the underneath the ready to eat foods. Violation was corrected at time of inspection.
5. Observed potentially hazardous foods such as feta cheese, sliced tomatoes, cut lettuce, and cooked pasta in the top and bottom prep cooler between 53-57F along the cook line. The small salad prep cooler held lettuce mix at the wait staff station was at 47F. Keep all potentially hazardous foods at 41F or colder. All items were discarded at time of inspection. Will follow up within 7-10 days.
1. Chlorine sanitizer for the dish washer was at 0 ppm. A three compartment sink was set up and chlorine sanitizer was at 100ppm. Violation was corrected.
2. Raw meats were stored away and separate from ready to foods in the walk in cooler. No foods were stored in the bottom cooler cabinets. Violation was corrected.
3. Potentially hazardous foods were held under 41F in the top rail pizza cooler. No items observed being held in the lower drawers. Violation was corrected.
1. Except as otherwise allowed, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. A direct connection exists between the sewage system and the drain from line connected to the hallway ice machine. Provide an air gap to disconnect the existing direct connection. Will follow up within 7-10 days
1. The spray nozzle was removed and sealed off. An air gap was no longer necessary for the three compartment sink. Violation was corrected.
2. The spray nozzle of the 3 compartment sink had reached below the flood rim level. Provide an air gap for spray nozzle to prevent it from reaching below the flood rim level. Will follow up in 7-10 days.
3. Observed several bags of meat stored in the walk in freezer and cooler in white carry out bags. Another black garbage bag was used to store frozen tamales in the walk in freezer. Discontinue storing food in nonfood grade containers to prevent chemical contamination. All items were moved into clear food grade bags. Violation was corrected at time of inspection.
4. Observed several pans of queso stored above the double oven between 72-88F. Reheat cooled foods to 165F, before placing into the steam table to maintain a minimum of 135F. The pans of queso reached above 165F at the end of inspection and moved into steam tables. Violation was corrected.
5. Observed a hammer stored directly onto a pan of uncovered stuffed chile rellenos in the walk in freezer. Discard contaminated foods. Person in charge discarded the tray of food at time of inspection. Violation was corrected.
1. Observed three pans of reheated soup,roast, and chili between 131-140F with the time marked stickers at 7:45am on 8/23/19. Inspection occurred past the two hour time window of reheating time. Potentially hazardous foods must be reheated to 165F for 15 seconds within 2 hours. Person in charge discarded all three pans of food at time of inspection. Violation was corrected at time of inspection.
2. Operator provided bus pan for sanitizing at cookline, operator added bus tube for sanitizing at cookline.
3. Top rail sauces stored at 63F on prep station cooler. Top rail of prep station cooler maintaining house-made sauces in squeeze bottles at 63F.
5. Operator indicated that the bowls at cookline are cleaned and rinsed and rinsed in pans at cookline every hour. All dishware and utensils used continiously at cookline must be cleaned and sanitized. The procedure must occur in the 3-compartment sink by washing with soap in the first compartment, rinsing with clear water in the 2nd compartment, then sanitizing by submerging the items in sanitizer and air drying ever four hours.
1. Potentially hazardous foods held in the small prep cooler held diced tofu, and marinated chicken/beef were under 41F. Violation was corrected.
1. A picture of an air gap at the three compartment sink was provided by email on 8/20/19 12:05pm. Violation was corrected.
2. The spray nozzle of the 3 compartment sink had reached below the flood rim level. Provide an air gap for spray nozzle to prevent it from reaching below the flood rim level. Will follow up within 7-10 days.
1. Observed at time of inspection cut tomato, lettuce, and lunch meat in prep cooler (top rail and drawer cooler) on line was holding below 41F, and lunch meat, cut raw potatoes in reach cooler were holding at 41F. Observed no food being held in ice bath at time of inspection. Violation corrected.
1. Observed several bags of cheese sauce and a container of sour cream stored between 60-80F beneath the salad prep cooler. The top drawer holding chopped lettuce held at 46F in the same cooler. Two small metal pans of cooked onions and mushrooms were held to the side off of the grill at 77-80F. Keep all potentially hazardous foods at 41F or colder for cold holding and 135F for hot holding. Person in charge discarded all items listed above at time of inspection. Cold items will be held by other adjacent working coolers. The two hot held items are normally held on the side of the flat top grill in indirect heat to hold at a minimum of 135F. Will follow up within 7-10 days.
1. Observed potentially hazardous items such as cannoli cake, cannoli, and rice pudding stored in the lobby dessert cooler between 49-50F. Internal hanging thermometer measured at 50 F. Keep all potentially hazardous foods at 41F or colder. Person in charge discarded the food at time of inspection. Foods will be held in the walk in cooler temporarily, until cooler is repaired. Will follow up within 7-10 days.
1. Observed potentially hazardous foods such as raw salmon, beef, cubed pork, chicken shawarma, and ham in the cooler beneath the vertical grill were under 41F. Another cooler located beside the order window holding salsa and sour cream in the top rail measured were at 38F. Various soups held in cambro pans in the bottom drawer held were under 41F. Violation was corrected.
1. In order to prevent contamination, ready to eat foods should be stored above raw meats, and raw meats stored in order of cooking temperature. Observed raw chicken above raw beef in reach in cooler next to cook line.' Corrected by storing raw meats in order of cooking temperature.
2. When handling ready to eat food, employees shall use single use gloves. Observed employee preparing a salad with bare hands. Corrected by informing employee to use gloves when handling ready to eat foods. Violation corrected.
3. Employees shall wash hands when moving from raw to ready to eat foods. Observed employee handling raw eggs and then handle ready to eat hot dogs without changing gloves and washing hands. Corrected by instructing PIC that cooks should wash hands after handling raw foods and before handling ready to eat foods. Alternatively, dedicate one employee to one task so there is no risk of cross contamination. Violation corrected.
2. Observed heavily packed sliced ham and shredded cheese in the pizza cooler stored above in the top rail and above the prep line held between 48-51F. All potentially hazardous items held in the same top rail and bottom drawers were under 41F. Keep all potentially hazardous items at 41F or colder. Items held in the top prep cooler should be held underneath the prep line to allow proper ventilation and cold holding. The shredded cheese was held in a plastic bus tub above the prep line and not shaped to hold in the rail. Will follow up within 7-10 days.
1. Raw meat was stored in the lower compartment of the prep cooler and under ready to eat foods. Violation was corrected.
1. Single use gloves should not be used for more than one purpose, and replaced after touching face/body, leaving kitchen, or touching soiled equipment. Observed an employee cough, touch face, and continue to use same pair of gloves. Correct by using proper glove usage; changing gloves, washing hands, and replacing gloves when needed.
1. Observed several bottles of detergents and spray bottle stored above the three compartment sink. Another sanitizer bucket was stored on a shelf behind the counter above clean brown paper bags. Keep all chemicals away and under clean equipment, utensils, and preparation areas to prevent chemical contamination. Will follow up within 7-10 days.
2. Observed at time of inspection lettuce at 54F, cut tomatoes at 56F, and cheese at 56F on main prep line. Pre-prepped salads underneath were also sitting at 54F. All potentially hazardous food must be held at 41F or below. Correct by repair or replacing cooler so all potentially hazardous food is held at 41F or below, or switch to using time as a public health control for potentially hazardous foods. This violation has repeated twice, fill out risk control plan. If this violation re-occurs at next inspection, further enforcement action may occur. A follow up will occur in 10 to 30 days.
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Contact David Veselenak at firstname.lastname@example.org or 734-678-6728. Follow him on Twitter @davidveselenak.
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