Smokehouse 52 Bbq

Contact Information

125 S Main St
Chelsea, MI 48118

Health Report - 04/14/2014 (1 critical incident(s))

(Critical) Dirty knife found on the clean knife storage rack. Clean after use or with required frequency depending on what the knife was used for as discussed during your inspection. Discontinue practice of storing the dirty knives on the clean knife rack. Corrected by cleaning at time of inspection

Health Report - 10/07/2013 (2 critical incident(s))

(Critical) Soap is missing for the dishroom handsink. Dispenser has come off the wall. New dispenser on order. In the interim provide pump soap for proper handwashing.

(Critical) Test strips for quaternary ammonium are not available for the facility. Quaternary ammonium is in use at the bar. Provide test strips for quaternary ammonium in order to check for proper concentration of sanitizer

Dressing and macaroni found sitting on ice for service during lunch but the ice level was not up to the top level of the food product. Foods were temped at 41 degrees f or below. However the ice level must be as high as the highest level of the food in order to maintain proper temperature over time. Corrected by submerging down into the ice and adding ice instead of the food just sitting on top of the ice.

This incident (27631) does not have any more information on it

A couple of thermometers are missing from the coolers at t he bar and in the salad prep area. Provide thermometers for these coolers in order to properly monitor the temperatures for the unit

Several light bulbs in the basement storage area are not shielded or plastic coated. Provide shields or plastic coated bulbs or new light fixtures as discussed.

The hot water knob for the faucet at the main prep line handsink is stripped. Water is being turned on below sink. Replace hot water knob so that the hot water is readily available for proper handwashing.

Health Report - 04/05/2013 (3 critical incident(s))

(Critical) Potentially hazardous foods including potato salad and brisket found on the roll cart at 59 - 60 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Food is being kept on the roll cart for an extended period of time allowing food to elevate in temperature. Minimize the amount of time food is on roll cart prior to prep/cook and relocating to the reach in coolers. Corrected by discarding foods at time of inspection.

(Critical) The handsink in the rear was blocked for access for routine handwashing by a tray over the sink basin. The handsink at the bar is blocked for access for routine handwashing by a dump tray with container in it. Do not store anything in the sink basins to allow access for routine handwashing at all times. Corrected by removing items from the sink basin to allow access for routine handwashing.

(Critical) Raw foods including raw eggs and chicken found stored next to or above ready to eat foods including milk and bbq sauce in the walk in cooler. Raw chicken found being prepped on the shelf on the salad cooler. Store raw foods so that they are not above or in close proximity to ready to eat foods. When prepping make sure all raw foods are prepped in a manner so that they cannot contaminate ready to eat foods such as salads and dressings. Corrected by discussion and reorganizing the walk in cooler so that raw foods are properly stored.

The food prep table in the rear was being "sanitized" with pre soak. Use an approved sanitizer at proper concentration as discussed for proper sanitization of the food prep table.