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Inspector report cards detail issues at Wayne County restaurants

Posted: 11:23 PM, Dec 05, 2017
Updated: 2019-01-09 15:17:26-05

It's that time! Would you chow down or put that fork down?

On the week's Restaurant Report Card, I head to Wayne County! I encounter Pizza pies, fries, bars and grills.

Which ones are missing the mark and which ones are on top? 

The reports are below:

Location Information
Name BLAZE PIZZA License 083097
Address 3129 FAIRLANE DRIVE, ALLEN PARK, MI 48101 Wayne County
Date 10/30/2017 Compliance In Compliance
Notes Routine:

Location Information
Name BROWN DERBY BAR License 062273
Address 10661 W. JEFFERSON AVE, RIVER ROUGE, MI 48218 Wayne County
Date 10/04/2017 Compliance In Compliance
Notes Routine:

Inspection Results
Priority Before Use After Cleaning ( 4-702.11 )
Items Clean utensil(s) and food-contact surface(s)
Problems Not sanitized
Corrections Equipment/utensils must be sanitized after cleaning.
Comments Bartender reported that dishes are being cleaned in the mop sink in the mop utility closet. There is no proper rinse or sanitization step. Dishes are being washed with soap. Need to do the 3-step, wash, rinse and sanitize to clean dishes properly. Use the 3-compartment sink at the bar. DO NOT USE MOP SINK FOR DISHES.
 
Priority Characteristics ( 4-101.11 )
Items Food-contact surface(s) and utensils
Problems Constructed from materials that are not
Corrections Provide smooth, durable, non-absorbent, easily cleanable materials.
Comments Observed oil being kept in a bottle meant for chemicals in the main kitchen. Food must be kept in safe, durable, smooth and easily cleanable containers.
 
Priority Foundation Common Name ( 7-102.11 )
Items Working containers-toxics
Problems Not labeled as to content
Corrections Label all containers as to content.
Comments Chemical bottles at the bar do not have a label. Label chemical bottles with common name.
 
Priority Foundation Food Temperature Measuring Dev ( 4-302.12 )
Items Food thermometer(s)
Problems Not provided
Corrections Provide.
Comments Bartender could not produce a food thermometer in the midst of making a hamburger. Provide a thin probed food thermometer to check cold-holding/hot-holding temperatures and cooking temperatures.
 
Priority Foundation Hand Drying Provision ( 6-301.12 )
Items Sanitary hand drying provisions disposable, paper towels
Problems Not provided At hand sink
Corrections provide
Comments No paper towel at the handsink (mop sink being used as hand sink). Provide paper towel.
 
Priority Packaged and Unpackaged Food - ( 3-302.11 )
Items Raw animal food(s)
Problems Stored over/next to Ready-to-eat food(s)
Corrections Store raw animal foods below and away from foods needing little or no further prep.
Comments Observed raw ground beef next to ready to eat deli meat in the 2 door cooler in the main kitchen. Relocate raw ground beef and store either away or below ready to eat food. Food must be stored based on safe cooking temperatures. , Bartender relocated ground raw beef. Corrected at time of inspection.
 
Priority Potentially Hazardous Food (Ti ( 3-501.16 )
Items Cold food item(s)
Problems Stored above 41 degrees f
Corrections Store below 41 degrees F.
Comments Observed the following: 1.Ground beef, cooked hot dogs and deli meat at 55F in 2 door cooler in main kitchen. 2. Cheese and hot dog meat at 50F in the upstairs cooler. All foods must be at 41F or below. Discard all potentially hazardous foods. Repair coolers.
 
Priority Foundation Restriction ( 7-202.11 )
Items Unnecessary toxic items
Problems Present in facility
Corrections Do not allow animals in restricted areas of facility. Remove.
Comments Observed hot shot pest strips under the sink at the bar. Discard immiedately. Do not use hot-shot pest strips in enclosed environments, especially with people and food. , Hot Shot test strips have been discarded. Corrected at time of inspection.
 
Priority Foundation Using a Handwashing Sink ( 5-205.11 )
Items Handwashing sink(s)
Problems Used for culinary purposes Cleaning
Corrections Discontinue use of hand sink for this use and use appropriate sink.
Comments Bartender has reported that the employees wash their hands in the mop sink, which is the same sink they wash dishes. Provide a separate handwashing sink that can only be used for handwashing. Use the 4th sink at the bar next to 3-compartment sink as a handwashing sink. Set up the sink with paper towel, soap and a sign that indicates employees to wash their hands. DO NOT WASH HANDS IN MOP SINK.
 
Core Certification of managerial em ( MFL289.2129 )
Corrections Provide.
Comments Allergen training has not been completed. Did not observe certificate on wall. Complete training as soon as possible and provide certificate.
 
Core Cleaning, Frequency and Restri ( 6-501.12 )
Items Physical facilities/structures walls
Problems Not clean
Corrections Keep clean
Comments Walls in the kitchen are accumulated with dirt and grease. Clean walls.
 
Core Equipment, Utensils, Linens, a ( 4-903.11 )
Items Single-service/single-use article(s)
Problems Exposed to dust, splash, or other contaminates
Corrections Store in protected manner.
Comments Observed single service plastic forks and mouths stored improperly with mouthpiece exposed to server. Store items with only the handle exposed to server.
 
Core Food Storage ( 3-305.11 )
Items Food item(s) in storage
Problems Stored on floor or less than 6 inches above floor
Corrections Store at least 6 inches above the floor.
Comments Tomatoe cans stored directly on the floor in the kitchen. Store 6 inches above the floor.
 
Core Repairing ( 6-501.11 )
Items Physical facilities
Problems In poor repair
Corrections Repair/replace.
Comments The floor in the mop sink is in very poor condition. The concrete is chipping and there is a hole in the middle of floor. Bartender states this is also unsafe because employee's foot can get stuck in the hole. Repair floor of mop sink.
 
Core System Maintained in Good Repa ( 5-205.15 )
Items Plumbing system
Problems Not maintained
Corrections Maintain in good repair
Comments Toilet in the women's restroom is out of order. Repair.

Park Grill in Grosse Pointe Park

Location Information
Name PARK GRILL LLC. License 065432
Address 15102 KERCHEVAL AVE, GROSSE POINTE PARK, MI 48230 Wayne County
Date 10/16/2017 Compliance In Compliance
Notes Routine:
 

Inspection Results
Priority Foundation Equipment, Food-Contact Surfac ( 4-601.11 )
Items Food-contact surface(s)
Problems Soiled
Corrections Keep clean.
Comments Ice-machine near the bar has black mold in it. Ice is used for consumption in drinks. Clean & sanitize. ,
 
Priority Packaged and Unpackaged Food - ( 3-302.11 )
Items Raw animal food(s)
Problems Stored over/next to Ready-to-eat food(s)
Corrections Store raw animal foods below and away from foods needing little or no further prep.
Comments Observed repackaged raw meat stored next to ready-to-eat bread in the 2-door freezer across the cookline. Raw meat that has been taken out of original packaging must be stored according to safe cooking temperatures (even inside of freezers). , The ready to eat bread was relocated to the top of the cooler. Corrected at time of inspection.
 
Priority Potentially Hazardous Food (Ti ( 3-501.16 )
Items Hot food item(s)
Problems Stored below 135 degrees F
Corrections Store above 135 degrees F.
Comments Observed the following hot-holding violations: 1.) Entire 4-mini compartment hot-holding unit is not holding temperature at the end of the cookline. All of the 4 soups in separate compartments ranged from temperutres of 114-74F. 2.) Rice in the hot-holding unit next to cookline is at 95F. All hot foods must be stored at 135F or above. Employee states foods were only left out for an hour. ,
 
Priority Potentially Hazardous Food (Ti ( 3-501.16 )
Items Cold food item(s)
Problems Stored above 41 degrees f
Corrections Store below 41 degrees F.
Comments Spinach stored in a container on top of food in the top rail of the cooler across cookline.Spinach is around 60F while all other foods ate 40F and below. Do not store items already on top of other items. Cooler has a temperature gradient. The temperature will not be able to reach spinach. ,
 
Priority Foundation Ready-to-Eat, Potentially Haza ( 3-501.17 )
Items In house prepared ready-to-eat potentially hazardous food(s)
Problems Without date of consumption marking
Corrections Provide proper date marks as stated above.
Comments No datmark on house-made hummas or garlic sauce and various in-house entrees sectioned into serving sizes in the speed trays in the walk-in cooler. Date-mark all items that are kept beyond 24 hours. Owner states the hummas and the garlic sauce is finished in less than 24 hours. However, the individually sized entrees must be date-marked for safe consumption. Date-mark 6 days after the prep date. ,
 
Priority Foundation Using a Handwashing Sink ( 5-205.11 )
Items Handwashing sink(s)
Problems Not easily accessible
Corrections Make easily accessible.
Comments Observed the following handwashing sink violations: 1. The handsink at the cookline is blocked with a giant bucket of sanitizing solution. 2. The handsink at the waitress station is being used as a dump serve (observed ice in the sink) 3. The handsink at the bar is also being used as a dump sink (observed ice and mint in the sink). Do not use handwashing sink as dump sink. Handwashing sink is ONLY used for handwashing.,
 
Core Certification of managerial em ( MFL289.2129 )
Corrections Keep clean.
Comments Allergen training has not been completed. Go online & complete training. Post certificate on the wall.
 
Core Cleaning, Frequency and Restri ( 6-501.12 )
Items Physical facilities/structures floors
Problems Not clean
Corrections Keep clean
Comments Observed a water spill under the ice machine near the bar. Clean.
 
Core Equipment, Utensils, Linens, a ( 4-903.11 )
Items Clean equipment/utensil(s)
Problems Stored with food-contact portion exposed
Corrections Store inverted.
Comments Observed clean forks stored with the mouthpiece facing the server. Store all utensils so that only the handle is exposed to the server.
 
Core Food Storage ( 3-305.11 )
Items Food item(s) in storage
Problems Stored on floor or less than 6 inches above floor
Corrections Store at least 6 inches above the floor.
Comments Observed a bag of onions on the floor. Store 6 inches above the floor.
 
Core Intensity ( 6-303.11 )
Items Lighting intensity
Problems Less than 50 foot candles
Corrections Provide as required
Comments Insufficient lighting in the walk-in cooler. Provide better lighting. Employees will not be able to see date-marks or clean in insufficient lighting.
 
Core Thawing ( 3-501.13 )
Items Frozen food(s) for thawing
Problems Stored above 41 degrees f thawed or partially thawed
Corrections Store under refrigeration.
Comments Observed raw salmon being thawed at room temperature near the cookline. Must thaw under refridgeration or under cool running water.
 
Core Wiping Cloths, Use Limitation ( 3-304.14 )
Items Wiping cloth(s)
Problems Not completely submerged in sanitizing solution
Corrections Store wiping cloths completely submersed in sanitizer.
Comments Not enough chlorine in the sanitizing wiping cloth bucket. Test strip measured less than 50 ppm. Add more sanitizer &

Location Information
Name BIG BOY License 220155
Address 8210 MERRIMAN RD, ROMULUS, MI 48174 Wayne County
Date 10/05/2017 Compliance In Compliance
Notes Follow-up:

Inspection Results
Priority Foundation Cooling Methods ( 3-501.15 )
Comments Observed proper cooling procdures. CORRECTED
 
Priority Gloves, Use Limitation ( 3-304.15 )
Comments Observed proper gloves use. CORRECTED
 
Priority Foundation Handwashing Cleanser, Availabi ( 6-301.11 )
Comments Observed soap at all handsinks. CORRECTED
 
Priority Potentially Hazardous Food (Ti ( 3-501.16 )
Comments Freon has been added and the bottom portion cleaned of clutter that was effecting the cold air's circulation. CORRECTED
 

Location Information
Name BIG BOY License 220155
Address 8210 MERRIMAN RD, ROMULUS, MI 48174 Wayne County
Date 10/02/2017 Compliance In Compliance
Notes Routine:

Inspection Results
Priority Foundation Cooling Methods ( 3-501.15 )
Items Food item(s) cooled
Problems Improperly
Comments Food must be cooled in a manner that will allow for it to cool down from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Observed sausage in the kitchen stand up Pepsi cooler at 110F at 2:00 pm. The sausages were put into the cooler between 11:30am and 12:00pm. The cook stated that they were put into the cooler immediately after being taken off of the grill. Monitor temperatures of cooling foods to ensure that they are cooling within the correct parameters. Coolers like the Pepsi cooler are not designed to cool food down, so when hot foods are placed in them, the temperature of the entire cooler is increased and it slows down the cooling of the food. Do not cool food in the Pepsi cooler, but rather in the walk in cooler. The sausages were discarded at the time of inspection, but the correction will be verified at a follow up inspection to ensure continued compliance. , Food must be cooled in a manner that will allow for it to cool down from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Observed sausage in the kitchen stand up Pepsi cooler at 110F at 2:00 pm. The sausages were put into the cooler between 11:30am and 12:00pm. The cook stated that they were put into the cooler immediately after being taken off of the grill. Monitor temperatures of cooling foods to ensure that they are cooling within the correct parameters. Coolers like the Pepsi cooler are not designed to cool food down, so when hot foods are placed in them, the temperature of the entire cooler is increased and it slows down the cooling of the food. Cool food in thin, uncovered pans in the walk in cooler. The sausages were discarded at the time of inspection, but the correction will be verified at a follow up inspection to ensure continued compliance. ,
 
Priority Gloves, Use Limitation ( 3-304.15 )
Items Single-use glove(s)
Problems Used for multiple purposes
Corrections Gloves shall only be used for one purpose and then disposed.
Comments One pair of gloves must be used for only one purpose. Observed a cook touch raw hamburger patties, wipe his gloves off on his apron, and then grab a hamburger bun. Use gloves for only one thing. Gloves worn when touching raw meat must be taken off, hands washed, and then new gloves applied before touching ready to eat foods like bread, cheese, or other toppings. The bun was thrown out at the time of inspection and the cook put new gloves on. ,
 
Priority Foundation Handwashing Cleanser, Availabi ( 6-301.11 )
Items Soap at handsink
Problems Not provided
Corrections Provide.
Comments Soap must be provided at each handsink. Observed that there was no soap at the handsink by the dish machine. Provide soap to the sink. ,
 
Priority Packaged and Unpackaged Food - ( 3-302.11 )
Items Raw animal food(s)
Problems Stored over/next to Ready-to-eat food(s)
Corrections Store raw animal foods below and away from foods needing little or no further prep.
Comments Raw foods must be stored under and away from all ready to eat foods. Observed raw chicken in the Pepsi cooler on the cook line stored over shredded cheddar cheese, feta, and cooked sausage links. The chicken was moved to the bottom of the cooler, below all other items at the time of inspection. CORRECTED
 
Priority Potentially Hazardous Food (Ti ( 3-501.16 )
Items Cold food item(s)
Problems Stored above 41 degrees f
Corrections Store below 41 degrees F.
Comments Potentially hazardous food being held cold must be kept at 41F or less. Observed that the salad bar was holding out of temperature. Cut melons were at 61F, cut tomatoes 59F, cottage cheese 55F, and cut lettuce 57F. Service the salad bar so that it holds all food at 41F. ,
 
Priority Potentially Hazardous Food (Ti ( 3-501.16 )
Items Hot food item(s)
Problems Stored below 135 degrees F
Corrections Store above 135 degrees F.
Comments Potentially hazardous food being held hot must be kept at 135F or more. Observed a pan of gravy and a pan of mashed potatoes in the kitchen hot warmer at 110F. Observed cinnamon apples at the dessert station hot warmer at 105F. In both cases, the foods were double panned so that the pan with the food was not directly in the water. Other items in the warmers that were not double panned were holding at the correct temperature. The second pan was removed from each hot warmer, and the foods were reheated before being put back into the hot warmer. CORRECTED
 
Core Effectiveness ( 2-402.11 )
Items Hair restraint
Problems Not worn on head/hair
Corrections Provide hat or hair net.
Comments Cooks must wear a proper hair restraint. Observed that the cook was not wearing a hat or hair net. Provide a hair restraint for cooks to wear.

Location Information
Name BON APPETIT BITS & BITES License PR17-014
Address 5250 AUTO CLUB DRIVE, DEARBORN, MI 48126 Wayne County
Date 10/30/2017 Compliance In Compliance
Notes Follow-up:

Inspection Results
Priority Potentially Hazardous Food (Ti ( 3-501.16 )
Comments CORRECTED. REACH IN COOLER IN FRONT OF OVEN: RICOTTA CHEESE, BLOCK OF CREAM CHEESE, MEAT MIXTURE ARE 35F - 38F.
 
Priority Time as a Public Health Contro ( 3-501.19 )
Comments CORRECTED. TIME MARKS AND WRITTEN PROCEDURE PROVIDED.
 

Location Information
Name BON APPETIT BITS & BITES License PR17-014
Address 5250 AUTO CLUB DRIVE, DEARBORN, MI 48126 Wayne County
Date 10/10/2017 Compliance In Compliance
Notes Routine:

Inspection Results
Priority Foundation Equipment, Food-Contact Surfac ( 4-601.11 )
Items Food-contact surface(s)
Problems With accumulation of debris
Corrections Keep clean.
Comments COUNTER HAD NOT BEEN WASHED, RINSED AND SANITIZED AFTER RAW CHICKEN PREPARATION. FOOD CONTACT SURFACES [STORAGE CONTAINERS, SLICER, AND SMALL SCALE] WERE OBSERVED SOILED BY THE CHICKEN RESIDUE. WASH, RINSE AND SANITIZE THESE ITEMS. CORRECTED BY WASH, RINSE AND SANITIZING AT THE TIME OF INSPECTION.
 
Priority Packaged and Unpackaged Food - ( 3-302.11 )
Items Raw animal food(s)
Problems Stored over/next to
Corrections Store raw animal foods below and away from foods needing little or no further prep.
Comments IN THE REACH IN FREEZER, RAW CHICKEN THAT WAS PREPARED AND STORED IN FREEZER BAGS ARE STORED OVER RAW BEEF. RAW FOODS MUST BE STORED ON SHELVING TOP-TO-BOTTOM ACCORDING TO FINAL COOK TEMPERATURE: COOKED & READY-TO-EAT ON TOP SHELVES; WHOLE FISH; THEN WHOLE MEAT, GROUND BEEF; AND POULTRY ON LOWEST SHELF. PLACE CHICKEN ON LOWER SHELVES AND MOVE MEAT ABOVE CHICKEN. HANDOUT PROVIDED.
 
Priority Potentially Hazardous Food (Ti ( 3-501.16 )
Items Cold food item(s)
Problems Stored above 41 degrees f
Corrections Store below 41 degrees F.
Comments REACH IN COOLER IN FRONT OF OVEN: RICOTTA CHEESE, BLOCK OF CREAM CHEESE, MEAT MIXTURE ARE 52F - 55F. DISCARD FOODS AT THE END OF DAY. FOLLOW UP IN 10 DAYS. ,
 
Priority Time as a Public Health Contro ( 3-501.19 )
Items Time controlled food(s)
Problems No written procedures
Corrections Written procedures shall be made available upon request.
Comments OBSERVED PIZZA AND MEAT PIE STORED ON THE COUNTER AT 90F AND 72F, RESPECTIVELY. MUST PROVIDE A WRITTEN PROCEDURE TO UTILIZE TIME AS A HEALTH CONTROL. FOLLOW UP IN 10 DAYS. ,
 
Priority When to Wash ( 2-301.14 )
Items Employee(s)
Problems Did not wash hands After other activities
Corrections Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
Comments OBSERVED EMPLOYEE NOT WASHING THEIR HANDS BEFORE PUTTING ON GLOVES TO PREPARE FOOD. CORRECTED BY RETRAINING AND OPERATOR WASHING THEIR HANDS BEFORE PREPARING FOOD.