Roy's Burger & Bbq

Contact Information

25 Wabash Street
Milan, MI 48160

Health Report - 06/16/2014 (1 critical incident(s))

(Critical) Observed the slicer to have a food debris build up in the hard to see and reach areas. Equipment food-contact surfaces and utensils shall be cleaned: (1) before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) correct by washing, rinsing and sanitizing the slicer. ,

Health Report - 12/16/2013 (0 critical incident(s))

Utensils are being set on cloth towel after final rinse step for manual dishwash. Do not set on cloth towel as it is absorbent and not approved for drying. Correct by air drying on approved smooth cleanable surface

Health Report - 06/19/2013 (2 critical incident(s))

(Critical) Open can of chili con carne which contains beef found sitting on top of the lid of container with coney sauce in steamer. Temped at 68 degrees f. Once can is opened and exposed to the air the product must be maintained at 135 degrees f or 41 degrees f or below. As discussed you may use time control on the remainder of the chili con carne in the can provided that you have a written policy in writing documenting the procedure for the product including that it is to be discarded if not consumed. In addition the discard time with a maximum of 4 hours from when the can is opened is to be placed on the can. Product must be consumed or discarded by the discard time. Corrected by discussion and discarding chili con carne within 4 hours of when can is opened if not consumed

(Critical) Raw ground beef next to brick margarine and raw ribs next to chub of ham which may be used for cold sandwiches in the upright cooler in the rear. Store raw foods so that they are not above or in close proximity to ready to eat foods. Corrected by relocating the ground beef and raw ribs to a bottom shelf away from ready to eat foods.

Several flourescent light bulbs are burnt out in the rear prep/food storage/dishwash area. Replace burnt out bulbs.

Large section of beef found thawing at room temperature on the counter by the soup steamer. Thaw under cold running water or enough in advance in the cooler to thaw the beef as indicated above. Corrected by employing proper thawing technique.

Health Report - 12/12/2012 (0 critical incident(s))

This incident (25659) does not have any more information on it

This incident (41569) does not have any more information on it

Health Report - 06/25/2012 (0 critical incident(s))

A couple of leaks were observed on the faucet of the 3c sink in the rear. Repair leaks.

The light bulb in the upright 2 door true freezer is not plastic coated or shielded. Provide a plastic coated bulb to minimize potential for glass fragments to get onto foods if bulb should shatter.

The vent cover above the ice machine/soup tureen is dusty. Clean now and place on a more frequent cleaning schedule.

Health Report - 12/13/2011 (0 critical incident(s))

The hood filters need cleaning. The ledge of the fryer below the control knobs need cleaning. Clean now and place on a more frequent cleaning schedule.

Health Report - 06/20/2011 (1 critical incident(s))

(Critical) The coney sauce was found in the steamer at 113 degrees f. Coney sauce must be rapidly reheated for hot holding to 165 degrees f. Unclear as to how long it was reheating, but had not yet reached 165 degrees f and was being served. Correct by continuing reheat process and reach 165 degrees f immediately. Observed some coney sauce going to microwave for further reheat prior to service. By mid inspection coney sauce had reached 185 degrees f and above. Corrected

Hot dogs found thawing on counter at room temperature. Properly thaw hot dogs as indicated above. Enough in advance or under cold running water to properly thaw out prior to cooking.

Rear prep/dishwash area handsink blocked for access for routine handwashing by large pot in front of sink basain and cookware in the sink basin. Do not put anything in the handsink basin or in front of it to allow access for routine handwashing. Correct by relocating these items to an approved location awy from the handsink.

The togo boats are being reused for weighing product on the scale. Discontinue this practice as these are single service articles that may not be reused. Provide and use food grade containers that are reusable and cleanable.

Cloth twoels found under pan and under container of pepper in the prep areas. Discontinue this practice of using cloth towels for this purpose. They are absorbent and not approved as liners or anti slip sufaces.

The shelving in the 3 door cooler is rusting. Refinish with approved materials so that the shelves are smooth and cleanable.

The following non food contact surfaces need cleaning: the hood filter canopy frame has grease build up dripping down into the cook area. Hood may need cleaning as sometimes grease dripping down hood canopy is indicative of a hood that is in need of cleaning; the sliding door tracks o nthe display cooler in the back prep area has food debris build up, the interior bottom of the 3 door cooler needs cleaning and so does the fan cover in the same cooler. Clean now and place on a more frequent cleaning schedule.

The cold water knob for the front cook area handsink cannot be readily turned on. Repair or replace so that the hot water can be tempered for proper handwashing. There is a leak at the 3c sink. Repair leak.

Health Report - 12/22/2010 (0 critical incident(s))

This incident (25672) does not have any more information on it

This incident (41573) does not have any more information on it