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