Health Report #110947

Establishment Name: Big Boy
Report Date: 01/04/2010
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Separation, Packaging, & Segre Raw animal food(s) walk in cooler shelf Stored over/next to Ready-to-eat food(s) Observed 2 sealed packages of rte turkey stored/thawing in pan of raw beef on shelf in wic. This practice must be ceased immediately. All raw animal products must be stored below and away from rte foods at all times to prevent cross contamination. Pic corrected by discarding turkey and educating staff on proper food storage procedures. Critical corrected
Critical Hot and cold holding Cold food item(s) cooking/preparation area Cold table Stored above 41 degrees F Observed 3 pans of batter and 2 pans of raw shell eggs cold holding in two different electric cold tables on cooking line with an internal food temp of 53-70f. All phf must be cold held at 41f or below at all times. Units are working, but these cold tables are located directly next to hot grills and all food items were uncovered at time of inspection. If wanting to continue using these cold tables for phf, staff will need to be monitoring temps of foods in this unit often and cover with lids. If units cannot consistently keep food at 41f or below, will need to put all phf in reach in coolers on cooking line. Pic corrected by discarding all batter and eggs. Critical corrected
Critical Reheating for Hot Holding Food item(s) reheated cooking/preparation area hot holding unit Longer than two hours to reach 165 degrees F Observed several containers of phf (sausage gravy, marinara, chili sauce) in steam table on cooking line with an internal food temp of 65-70f. Cook informed me that he did not reheat foods in commercial soup steamer before placing sauces in steam table 0. 5-1 hour ago. Steam table was on high, but was not heating food rapidly. All phf must be rapidly reheated to 165f within 2 hours before placing in steam tables. Steam tables are designed to hold temps and should not be used to cook foods. Pic corrected by reheating all foods in steam table to 165f in soup steamer and educating staff on proper reheating procedures. Critical corrected
Critical Methods-Hot Water and Chemical Hot water sanitizer Dishwashing machine Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer Observed dishwashing machine not able to reach a surface utensils temp of 160f or more as measured by heat tape. Upon further investigation, discovered that booster heater was shut off. Pic turned heater back on, but dishmachine still never reached 160f or more after 30 minutes in operation. Ecoloab called at time of inspection. I will check this item at follow up inspection. Will need to a manually sanitize all dishware and utensils in 3 compt sink until dishmachine properly repaired and inspected by wash county health dept. If repairs are made before scheduled reinspection date, please call carl walczesky at 734 222-3872┬░For follow up. Follow up inspection 1/4/10: dishmachine has been repaired and is sanitizing properly as measured by heat tape. Instructed staff to rewash all dishware and utensils. Critical corrected
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) walk in freezer Not easily cleanable Observed floors, walls and ceiling of wif with an accumulation of ice creating possible slip hazards. To correct, please defrost freezer and keep all surfaces smooth and cleanable at all times
Normal Food Display Food on display display table salad bar table Lacking protection Sneeze guards Observed bowls of rte sunflower seeds, croutons, and crispy noodles on table next to salad bar with no sneeze guards or other means to protect foods from contamination. To correct, please relocate self service foods to salad bar underneath sneeze guards to protect foods from contamination
Normal Maintaining Refuse Areas/Enclo Refuse storage area(s)/enclosures dumpster area With accumulation of debris Observed trash dumpster area in back of parking lot with an accumulation of trash, litter and unnecessary items. To correct, please clean dumpster area and properly dispose of all trash and debris as soon as possible
Normal In-Use Utensils/Between-Storag Dispensing utensil(s) cooking/preparation area utensils Improperly stored Observed several knives stored in between pieces of equipment on prep line. All utensils must be stored in a protected manner and not stored in areas that cannot be cleaned. To correct, please relocate all knives to proper storage area when not in use
Normal Clean, Vent. Sys., Prev. Disch Ventilation system exhaust air ducts employee restroom vent cover Not clean Observed ventilation filters above grill on cooking line soiled with grease and debris. To correct, please clean now and on a more frequent schedule
Normal Cooking and Baking Equipment Microwave oven door seals and cavities cooking/preparation area microwave oven Not cleaned Through out the day as necessary Observed microwave oven on cooking line soiled with debris. To correct, please clean now and on a more frequent schedule