8930 Dexter Pinckney Road
Pinckney, MI 48169
Observed pans wet stacked. To correct air dry pans prior to stacking on storage shelving.
(Critical) Found several dented cans on shelves with general stock. Corrected - dented cans were removed and boxed for return
(Critical) Found staff not using test kit to verify correct sanitizer concentration in wiping cloth bucket. Corrected - wiping cloth bucket was emptied and properly prepared at the time of this inspection
(Critical) Found cut watermelon in the large upright without a prep/consume by date. Also found gallons of milk and cream in fridge without the "opened on" date. Corrected - the cut melon was discarded. The milk and cream had just been opened at the beginning of shift (almost full containers) therefore, the containers were then dated with today's date. Staff was educated about putting an "opened on" date on milk and cream
(Critical) Found large 4 door upright fridge holding food @ 50-52*f. Most of the contents of this unit were fresh, uncooked, whole intact fruit and vegetables. However, there were raw in the shell eggs, shredded cheese held here as well. Temporarily corrected - phf were discarded or relocated to working fridge if they were still holding temp. Have this unit serviced. Will return in 10 days ( august 20th, 2013 to verify that this unit has been repaired to maintain 41 *f or below. , found large 4 door upright fridge holding food @ 50-52*f. Most of the contents of this unit were fresh, uncooked, whole intact fruit and vegetables. However, there were raw in the shell eggs, shredded cheese held here as well. Temporarily corrected - phf were discarded or relocated to working fridge if they were still holding temp. Have this unit serviced. Will return in 10 days ( august 20th, 2013 to verify that this unit has been repaired to maintain 41 *f or below. ,
(Critical) No thin mass thermometer provided at the time of this inspection. To correct - obtain at least one, thin mass, needle tip thermometer as required. Email digital picture of new thermometer within 10 days, (august 17th, 2013). Send picture to: bernbeckd@ewashtenaw. Org. ,
Found the hand sink on the west wall of the kitchen to have a broken faucet in that the metal has disintegrated to the point of needing to be replaced. To correct - replace faucet within 6 months
This incident (23913) does not have any more information on it
This incident (41125) does not have any more information on it
Found steel pans (chafer) stored on the top shelf of dry storage area upright, not inverted for protection. To correct - invert pans to provide protection from exposure to dust and debris
Found plastic serving baskets stored wet and stacked on the drying rack next to dishwasher. Corrected - pic separated baskets and staggered them to allow for complete air drying at the time of this inspection
Found the crumb trays under the stove burners to have an accumulation of crumbs and food debris on them. Also found the bottom shelf under the dry spices to have an accumulation of spice remnants and dust on the items stored there. The common sides of the fryer and char-grill also has an accumulation of grease build-up. Corrected - pic thoroughly cleaned the crumb trays and bottom shelf under dry spices at the time of this inspection. To correct - side of fryer/char-grill needs to be cleaned now and kept on a more frequent cleaning schedule
Found old compressor that is not needed in pan storage in kichen. To correct - remove compressor from kitchen area
Found no required handwashing signs in restrooms. To correct - provide signs that require food staff to wash their hands before returning to work
(Critical) Found several house made dressing and sauces to have expired dates on them. All house made food items must be labeled with a clear discard date with the date of preparation being day 1, to be discarded on day 7. Corrected - pic corrected by discarding all expired food items
(Critical) Found a case of green peppers in a reach-in cooler with approximately 5 peppers left in the case, all peppers were moldy. Corrected - pic discarded all moldy green peppers
(Critical) Found raw eggs stored above ready to eat packaged cheese. Store all raw food items away from or below and ready to eat food items. Corrected - pic corrected by relocating eggs to the lower shelf in the cooler
(Critical) Found several house made foods in the reach-in cooler under the sandwich prep area without any datemaking. All house made food items must have datemarking labels that indicate a prepared on date and/or a discard date. Corrected - pic discarded all food items that did not have a datemarking label on them.
Found no anti-choking poster in the establishment. To correct - obtain an anti-choking poster from the american red cross or other source that pictorally describes the approved anti-choking technique
(Critical) I found all three cutting boards in poor condition. They are badly scared and worn. In this condition they can not be properly cleaned and sanitized. The cutting boards must be replaced with new ones. A follow-up inspection will be made to ensure this critical violation is corrected.
The thermometer in the unit, is not visible. Place refrigerator thermometers in locations that they can be easily read
Your chlorine test strips are very yellowed with age. Replace them with new ones. Use the new strips to check chlorine sanitizer levels
(Critical) I found that the dish machine is not dispensing (50) parts per million (ppm) chlorine sanitizer for proper sanitizing of dishes and utensils. Dishes and utensils must be sanitized to kill the harmful bacteria that can cause food borne illness. Staff must ensure that the dish machine is functioning properly. This can be done by using chlorine test strips to the check chlorine sanitizer being dispensed by the machine, before commencing dishwashing. Lastly, the dish machine must be primed before each use. Corrected at the time of inspection. The machine was primed and is now dispensing (50) parts per million chlorine sanitizer.
I found that a jacket is stored on the same shelf as canned goods. Personal belongings must be stored apart from food, utensils and single service items to prevent contaminating these items
Place refrigerator thermometers in locations that can be easily seen.