Tommy Branns Steak House, 4157 Division Avenue S, Wyoming, MI - Restaurant inspection findings and violations

Business Info

Restaurant: Tommy Branns Steak House
Address: 4157 Division Avenue S, Wyoming, MI
Total inspections: 6
Last inspection: Feb 14, 2012

Score
(the higher the better)
35

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Inspection findings	Inspection Date	Inspection Score (the higher the better)
Backflow prevention device(s) Location: Under the ice bin Problem: Not conveniently located Backflow/backsiphonage prevention device(s) Air gap Location: Next to ice machine Problem: Not provided on Ice machine Beverage dispenser nozzle(s) Location: At the beverage dispenser Problem: Soiled Clean equipment and utensil(s) Location: On the storage racks Problem: Stored/stacked wet Clean equipment/utensil(s) Location: On the storage racks Problem: Stored in soiled, wet conditions Equipment compartment(s) cobra head storage cups Location: On the front of ice bin Problem: Not sloped to drain Food Location: On the storage racks Problem: Not covered Food item(s) in storage Location: On the floor Problem: Stored on floor or less than 6 inches above floor Food-contact surface(s) Equipment mixer Location: On the mixer Problem: Soiled Food-contact surface(s) storage equipment bulk storage container(s) Location: On the storage racks Problem: In poor repair Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles Location: At the cobra cup Problem: Not cleaned At least every 24 hours Handwashing sink(s) Location: At the hand sink Problem: Used for culinary purposes Cleaning Ready-to-eat food(s) Location: At the pass thru line Problem: Handled with bare hands	Jul 30, 2009	70
Beverage container Location: Next to ice bin Problem: Not covered Beverage container Location: Not defined Problem: Stored improperly With exposed food Equipment components seals Location: In the 2-door freezer Problem: In poor repair Handwashing sink(s) Location: In the hand sink Problem: Not accessible Ice Machine interior component(s) -deflector Location: In the ice machine Problem: Soiled Ready-to-eat food(s) Location: In the ice bin Problem: Handled with bare hands	Feb 1, 2010	82
Cold food item(s) Location: In the make table Problem: Stored above 41 degrees f Cold food item(s) Location: In the meat cooler Problem: Stored above 41 degrees f Food item(s) in storage Location: On the floor Problem: Stored on floor or less than 6 inches above floor Food-contact surface(s) Equipment mixer Location: On the mixer Problem: Soiled Hot food item(s) Location: In the steam table Problem: Stored above 41 degrees f Ice Machine interior component(s) -deflector Location: In the ice machine Problem: Soiled Nonfood contact surface(s) Location: In the Keg Cooler Problem: Soiled Physical facilities/structures Floors Location: In the walk-in cooler Problem: Soiled Raw animal product(s) Location: At the 2-door cooler Problem: Not separated from each other Wet mop(s) storage Location: In the mop bucket Problem: Improperly dried Working containers-toxics Location: At the mop sink Problem: Not labeled as to content	Jul 28, 2010	65
Beverage container Location: On the prep area Problem: Not covered Chlorine solution concentration Location: In the glass washing machine Problem: Below 50 ppm Clean equipment and utensil(s) cups Location: At the dishmachine Problem: Stored/stacked wet Equipment components Location: At the Hood filters Problem: Not adjusted per manufacturer's specifications Food item(s) in storage Location: On the floor Problem: Stored on floor or less than 6 inches above floor Frozen food(s) for thawing Location: In the sink Problem: Stored above 41 degrees f thawed or partially thawed Hot food item(s) Location: In the steam table Problem: Stored above 41 degrees f Ice Machine interior component(s) -deflector Location: In the ice machine Problem: Soiled In house prepared ready-to-eat potentially hazardous food(s) Location: In the condiment cooler Problem: Without date of consumption marking Light shielding light shield(s) Location: At the Light Problem: Not provided In walk in freezer Physical facilities/structures Floors Location: In the walk-in cooler Problem: Soiled Physical facilities/structures fan(s) circulating Location: On the fan Problem: Not clean Wet mop(s) storage Location: In the mop sink Problem: Improperly dried	Feb 1, 2011	70
Commercially processed ready to eat potentially hazardous food(s) Location: In the 2-door cooler Problem: Without date of consumption marking Equipment components Location: In the salad prep cooler Problem: In poor repair Open seams Exhaust ventilation hood system(s) filters Location: At the Hood filters Problem: Soiled Food-contact surface(s) Utensil(s) Knives Location: between the equipment Problem: With accumulation of debris Handwashing sink(s) Location: In the hand sink Problem: Not easily accessible Items stored In Insect control device(s) Location: Through out Area (s) Problem: Located over preparation area Physical facilities/structures Floors Location: Next to grill area Problem: Greasy Physical facilities/structures Floors Location: Not defined Problem: With accumulation of debris Toxic containers Location: Through out Area (s) Problem: Reused Working containers-toxics Location: On the Counter Problem: Not labeled as to content Working containers-toxics Sanitizer Location: Through out Area Problem: Not labeled as to content	Aug 9, 2011	73
Beverage container Location: Not defined Problem: Not covered Beverage container Location: Through out Problem: Stored improperly With clean equipment/utensils/linens Chlorine solution concentration Location: In the dishmachine Problem: Below 25 ppm Chlorine solution concentration Location: In the glass washing machine Problem: Below 50 ppm Cold food item(s) Location: At the refrigerator Problem: Stored above 41 degrees f Commercially processed canned food(s) Location: On the hot holding unit Problem: Not reheated to 135 degrees for hot holding Employee(s) Location: Through out Problem: Did not wash hands After other activities Food-contact surface(s) Equipment Location: Through out Problem: Soiled Food-contact surface(s) and utensil(s) Location: On the cutting board Problem: Not cleaned At least every 4 hours during continual use Hot food item(s) Location: On the grill Problem: Stored below 135 degrees F In house prepared ready-to-eat potentially hazardous food(s) Location: Through out Problem: Without date of consumption marking Poisonous/toxic material(s) Location: On the prep table Problem: Not separated from Food Raw animal product(s) Location: In the 2-door cooler Problem: Not separated from each other	Feb 14, 2012	35

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