Saline Inn

Contact Information

434 E. Michigan Avenue
Saline, MI 48176

Health Report - 07/24/2014 (0 critical incident(s))

These areas in need of cleaning: some refrigeration door gaskets, floors on the cook line, floor/wall juncture throughout facility, shelving unit under hot holding unit on cook line, bottom shelving unit on cook line next to handwash sink, sides of fryer, handle area some refrigeration units and exterior some bulk spice containers on shelf above prep table next to ice machine. Please clean now and as often as necessary to maintain in clean condition

Health Report - 01/30/2014 (1 critical incident(s))

(Critical) Partially cooked bacon found on cook line at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by cooking off bacon on grill to >145°F so bacon is now fully cooked to maintain at room temperature on cook line.

Health Report - 07/22/2013 (3 critical incident(s))

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without proper datemarking. These food items shall be clearly marked once opened, prepared or removed from the freezer. Corrected at time of inspection by correctly marking food items with the discard date; pic was aware of all preparation dates (sliced ham, cut lettuce, lasagna, etc. )

(Critical) Observed employee not washing their hands when circumstances required handwashing. Corrected at time of inspection by discussing when dishwasher should wash hands. Employee was not washing hands after handling soiled dishes before handling clean dishes.

(Critical) Can opener blade in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Corrected at time of inspection by properly cleaning and sanitizing can opener blade

Some shelving units front counter in poor repair. Please replace to provide smooth, easily cleanable surface. Per owner new shelving units on order

Observed food employee without hair restraint on cook line. Food employees shall wear hair restraints that effectively restrain their hair and to prevent employee from touching their hair

Grease waste lid open and dumpster door in open position. Please close when not in use

These areas in need of cleaning: can opener stand, several refrigeration door gaskets on cook line, interior fryers, sides of cooking equipment, area under grill, handle area on several refrigeration units and upright freezer, interior upright freezer bottom section, interior drawer units top ledge of drawers, floors in the mop room and ceiling fan covers in both public restrooms. Please clean now and as often as necessary to maintain in clean condition

Health Report - 02/04/2013 (0 critical incident(s))

This incident (26192) does not have any more information on it

This incident (41704) does not have any more information on it

Health Report - 08/06/2012 (1 critical incident(s))

(Critical) Potentially hazardous food items in 3 drawer reach-in-cooler end of cook line not maintaining at proper temperature. Critical corrected: at time of inspection discarded all potentially hazardous food items maintaining >41°F. Food items in drawer closest to upright freezer found at 56°F- 57°F; in middle drawer 50°F - 52°F, and in last drawer 46°F - 47°F. Per owner this difference in temperatures due to unit running through defrost cycle. Owner will look into switching time for defrost cycle. In addition unit was cleaned today, so drawers were open. At end of inspection ambient air temperature in 3 drawer refrigeration unit found at 44°F; pic will continue to monitor until ambient air reaches 39°F before placing food in unit

These areas in need of cleaning: floors under some shelving units in rear dry storage room, grease scraper hanging on wall in mop room, handle area several refrigeration units and floors under equipment front kitchen. Please clean now and as often as necessary to maintain in clean condition

Observed food employee cutting raw chicken rear kitchen with potential for contamination to clean slicer in same area. Corrected at time of inspection by covering clean slicer. In future please provide barrier between chicken prep area and any food-contact surfaces

Some clutter and unnecessary items found stored in various areas rear kitchen. Please get rid of any items not used in the operation and maintenance of facility. This will make it easier to keep clean and prevent potential harborage conditions. Per pic some items are to be sold and some to be donated for scrap metal

Please hang mop to dry between uses

Please invert clean dishes for proper storage to prevent potential contamination

Handwash sink in rear kitchen draining slowly. Please clear drain so handwash sink drains properly

Health Report - 02/10/2012 (0 critical incident(s))

These areas in need of cleaning: exterior some microwave ovens, exterior food container rear kitchen and faucet handle rear kitchen handwash sink. Please clean now and place on routine cleaning schedule

Paper towel dispenser not dispensing paper towels in employee restroom. Please repair and maintain in good repair. Corrected at time of inspection

Bread stored near paper towel dispenser at handwash sink on cook line. Please do not store any items under paper towel dispenser to prevent potential contamination

Health Report - 08/23/2011 (0 critical incident(s))

These areas in need of cleaning: handle area some of the refrigeration units, some refrigeration door gaskets, top ledge behind the grill, wall behind the grill, oven catch tray rear kitchen and floors under some shelving units rear storage. Please clean now and as often as necessary to maintain in clean condition

Utensils found stored improperly on cook line. Please store on a clean portion of the prep table. In-use knife stored under a box and spatula between same box and side of hood canopy

Please invert clean pots on shelf stored under slicer

Health Report - 02/23/2011 (1 critical incident(s))

(Critical) Some food items stored improperly in walk-in-cooler. Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, holding and display from ready-to-eat food items and separating different types of raw animal foods based on cook-off temperatures. Critical corrected: at time of inspection relocated all raw chicken to bottom shelf in walk-in-cooler; relocated steaks to shelf above raw chicken. Pic will look into providing some type of barrier to further separate the chicken on the bottom shelf when any other product is stored directly next to it in walk-in-cooler

These areas in need of cleaning: cover of small fan in dessert display cooler, handle area some refrigeration units on line and underside of shelf above hot holding unit. Please clean now and place on routine cleaning schedule.

Knife found stored between prep table and wall on cook line. Please store utensils in a clean protected location. Consider storage of knives in a container or on designated in-use knife rack

Health Report - 08/25/2010 (2 critical incident(s))

(Critical) The french toast egg was left out on the counter and found at 55f. Must be kept in cooler and held at 41f or less. Corrected by discarding and keeping in reach in cooler

(Critical) I observed the main cook touch plated food with his bare hands, which is not permitted. Store policy is to wear gloves. Owners need to assure staff are complying with food safety practices. Corrected by enforcing the wearing of gloves.

I observed unsafe cooling methods of meat pasta sauce and rice. They were in large containers and not spread out to let the heat out and cold in rapidly. Corrected by putting into several shallow pans. Plans are to obtain a speed rack and start to use it to cool product.