405 E. Michigan Avenue
Saline, MI 48176
(Critical) The sanitizer solution on the main cook line was excessively strong!!! the test paper turned black. . . . Staff need to use test papers and keep it at 50-200ppm. Corrected by making up new solution at proper levels.
(Critical) The meat slicer and potato slicer is dirty. They were not properly washed, rinsed and sanitized after the last use. Owner must be holding staff accountable to be cleaning these after uses. Clean today and i will be back in 2 weeks to verify it is being done routinely after each use. Also, the interior of the ice machine has mold growing in it. You need to hire someone to clean and sanitize it or do it yourself every 3 months. Empty ice out and clean and sanitize it within 10 days. I will be back to verify in 2 weeks.
(Critical) Repeat violation 2 times in a row. Once again, there was not soap and paper towels stocked at the handsinks in the kitchen. Furthermore, once again, there is no back up supplies in the store. Owner had to run to gfs again!!!!!!! this must not happen again. You must keep supplies for handwashing on hand at all times!!!! complete the risk control plan detailing how you are going to modify current system so you are always in compliance with this very important part of food saftey. Fax to me within 2 weeks. Owner obtained supplies while i was present.
(Critical) Observed the cook contact sandwich buns with bare hands. You must enforce glove usage by your staff when handling ready to eat foods. I will be back in 3 weeks to verify this is being done. Gloves were on site and cook is now using them.
(Critical) Found a steak in the cooler that was spoiled and dryed out. Staff need to be checking food freshness and discarding spoiled foods. They also need to keep food covered. Corrected by discarding.
(Critical) The auto dish machine was out of soap and sanitizer was not coming through. No back up supplies in store either. This cannot happen again. You must have back up at all times!!!!! you also need to have your service tech out to set up the pump lines properly. Have this done within 2 weeks. I will be back to check that it has been done. Owner obtained supplies while i was present.
(Critical) Chafer fuels are stored above and way too close to foods in the kitchen and in the basement. Toxic items need a home segregated from foods and food contact items. Create locations where only toxic items are stored. I will be back in 2 weeks to verify that you have created these areas.
You need to have your hood filters cleaned more often.
You need to seal of the gaps on your delivery door.
You need to have the reach in prep top cooler repaired that is across from the ovens. There is water inside and that needs to be fixed so it is self draining. Have this done within 2 weeks. I will be back to verify it's been fixed.
You need to clean and organize all the clutter in the basement. Get everything a home that is up and off the floors.
(Critical) A soda gun nozzle was found with excessive slime growth on the diffuser. Staff need to be cleaning and sanitizing the pop guns and holders on a daily basis. Corrected by cleaning while i was here.
(Critical) Staff are not able to wash hands using the correct standards due to soap and paper towels not stocked at the handwash sinks and some of the handsinks were obstructed with items in the sink basins. You need to always keep soap and paper towels stocked at all of your handsinks. You also need to put up new soap dispensers since you switched providers. One was purchased while i was here. You need 3 more for the remainder of your handsinks. Have them up in 2 weeks when i will be back to re-inspect.
(Critical) Food prep boards were not found to be clean to sight and touch. Also, cell phones were found on prep board. The remote control units were set on the shot glass storage mesh. Store these type of items in a safe location away from food prep and beverage contact items. Items were corrected while i was here by cleaning.
Repeat violation 2 times. Once again, paper towels were not available at any of the handwash sinks. For effective handwashing to take place, paper towels must always be supplied at all handsinks to properly and safely dry hands after washing. Always have back up on stock.
Repeat violation 2 times. Hand soap not available at the bar handsinks (upstairs and down) and at the main cook line handsink. You are not managing this well, since i cited it on your last inspection. Always keep backup on hand.
The exhaust filters need to be taken out and cleaned more often.
Repeat violation 2 times. You are still not cleaning your store as well and often as you need to be. The entire kitchen was found to be very dirty. Please complete the risk control plan i left detailing the ways you are going to modify the behaviors that have led to this ongoing problem. Have for me to review when i come back in two weeks to verify that the store has been thoroughly cleaned and sanitized.
Refuse was not cleared out of the store after closing on saturday. Staff need to take out trash at least once every 24 hours.
The owners/pic's are not assuring compliance with the state food code in this store. You must have policies set up that assure compliance with the code.
There is quite a bit of disorganized clutter around your facility. You need to go through all of your supplies and remove items that are not a part of your foodservice operation. Work on getting everything up and off the floor.
Food containers and utensils were not cleaned after last use on saturday and the kitchen has a strong odor in it from rotting food. Also, the exterior and top of the dishwasher machine is very dirty. Staff need to be held accountable to thoroughly clean the kitchen after use.
Mops were left on the floor by the mop sink. Staff need to be hanging them up after uses and cleaning the mop sink.
This incident (27352) does not have any more information on it
The pipes draining into the floor crock in the back storage room by the downstairs bar are leaking onto the floor and the stagnant water is casuing odors. Re-align drain pipes over the floor drain and be sure that these lines are properly air gapped when making this adjustment.