Bobber Down

Contact Information

8475 Main Street
Whitmore Lake, MI 48189

Health Report - 06/11/2014 (1 critical incident(s))

(Critical) Observed the following without air gaps: 1. Ice machine. 2. Three compartment sink where produce is washed. 3. Spray arm at the three compartment sink. A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Correct by providing a one inch or 2x the pipe diameter air gap between the end of the drain line and the floor rim of the drain or table to all the noted items. ,

Health Report - 12/03/2013 (0 critical incident(s))

Found the cutting board at the bar prep unit to still be in need of replacement. This cutting board has many grooves and gouges that make adequate cleaning and sanitizing as required, very difficult. To correct - please replace this cutting board by the next routine inspection

Health Report - 06/20/2013 (5 critical incident(s))

(Critical) Found a quart of half and half in the kitchen prep unit and 1 gallon of milk in the bar cooler to be without an "opened on" date. Corrected - milk products were dated and discussed with staff the requirement of dating milk products when opened and use a 7 day discard date from the date of opening. Generally, datemarking is excellent in this establishment, just need to carry over to the few milk products used

(Critical) Found sanitizing solution in the bar sink at less than 50 ppm as required. Corrected - added sanitizer to the solution to correct concentration

(Critical) Found the special menu flyers without the required consumers advisory about cooked to order/under cooked meat, etc. To correct - when specials menus are printed, include the consumers advisory as required. Please email a copy of the specials menu within 10 days ( june 30, 2013) showing correction has been made. Email to: bernbeckd@ewashtenaw. Org,

(Critical) Found the bar sink to be without the required test strips for packet chlorine test strips. Corrected - test strips from the kitchen dish machine were made available

(Critical) Found staff at bar not using sanitizer test strips as required. Corrected - staff used new strips to verify re-made sanitizing solution

Found wiping cloths stored on counter not in sani bucket. Corrected - cloths were placed in buckets at the time of this inspection

Found the middle compartment of the bar cooler to have water ponding in the bottom. To correct - have service tech check and repair as necessary. Repair tech actually scheduled to arrive this afternoon

Found the cutting board at the bar prep unit to have numerous cuts and gouges making thorough cleaning very difficult. To correct - replace this cutting board by the next routine inspection in 6 months

Found the floor at the bar in need of cleaning especially under shelving and behind boxes where floor and coving meet. To correct - clean now and keep on a more frequent cleaning schedule

Health Report - 12/18/2012 (0 critical incident(s))

This incident (35502) does not have any more information on it

This incident (3274) does not have any more information on it

Health Report - 06/26/2012 (1 critical incident(s))

(Critical) Found pop gun at the bar to have an accumulation of syrupy debris in it. Pop gun holder also had an accumulation of syrupy debris. Corrected - pic thoroughly cleaned the pop guns and holders at the time of this inspection

Found ceilings and high wall areas in the kitchen to have an accumulation of greasy build-up. To correct - clean now and keep on a more frequent cleaning schedule

Found a wiping cloth bucket at the serve station found with a chlorine concentration above 200 ppm. Corrected - pic discarded solution and re-made to the correct concentration

Found mop to be drying with wet mop head hanging over handle. To correct - move current mop hanger/bracket to accomodate its usage to allow mops to hang into mop sink without dripping on mop handle

Found clean linens stored in crate on the floor. Also found ice bicket stored on a crate open to splash or debris. To correct - move clean linen crates to a higher shelf to eliminate possibility of contamination. Corrected - pic provided a tight fitting cover for the ice bucket to eliminate contamination from splash and debris

Health Report - 12/28/2011 (4 critical incident(s))

(Critical) Found food items (diced tomatoes, casabi sauce) stored in reach-in coolers that were beyond the discard date. Corrected - pic discarded outdated food items

(Critical) Found french onion soup bowls stored on shelf above hand sink area to have an accumulation of dusty grease. Bowls could be stored in an inverted position to avoid build up of debris inside the bowls. Corrected - pic removed bowls, had them sent through the dishwasher.

(Critical) Found uncooked bacon stored over bread, wraps, and raw rte vegetables in the wic. Corrected - pic relocated bacon below bread products and rte vegetables

(Critical) Found in-house made compound mayos without a prep or discard date. All in-house made sauces, mayos, etc. Must have a prep and/or discard date. Corrected - pic discarded the compound mayos

Found the bottom of the bar cooler on the south side where the milk, single service, pre-portioned dressings are located to have some standing water or condensate. To correct - clean now and keep on a more frequent schedule for cleaning. Also, check to make sure the drain line for this portion of the cooler is not plugged and causing this problem

Found many buckets stored on the floor in the wic and in front of the dry storage shelves. To correct - work to find a good solution to storing the abundance of buckets at least 6" above the floor

Found old cobwebs with insect/insect parts above the storage shelves for pots and pans, plastic food wrap. To correct - remove cobwebs now and keep on a more frequent schedule of cleaning

Health Report - 07/06/2011 (4 critical incident(s))

(Critical) Observed the pail with chlorine sanitizer in the kitchen to be mixed way too strong. Corrected by diluting to 150-200 ppm

(Critical) Observed the following potentially hazardous foods to expired: beef gravy (7-5), and chicken for quesadilla & saut√Čed mushrooms (both 7-4). Corrected by discarding. Ensure someone is purging expired foods daily (either end of the night or upon opening)

(Critical) Observed the drain line for the bar ice holding bin to be combined with several other drain lines. As a correction, provide a separate drain line for the ice bin to the bar area floor sink (terminate with an air gap)

(Critical) Observed the following items to be unclean: 1) two kitchen knives in the knife rack; 2) the blade guard on the electric slicer; 3) the bar blender. Items 1 & 3 were cleaned and item 2 will be cleaned prior to next use by the dish washer when he arrives later

Observed the out let of the drain line for the ice machine/bin unit to have slipped down. Re-establish the drain line air gap (vertical height = to 2x the discharge pipe diameter

Observed three white plastic round tubs used to reheat a hot sauce in the microwave oven that are not very durable over the course of time. Discontinue the use of these tubs for this food and try the clear plastic food service containers you currently own or consider purchasing the clear (with yellow tint) hot holding food containers for this purpose.

Observed multiple wet wiping towels stored on counters at the bar and salad prep station. All wet wiping cloths need to be stored in a sanitizer solution to prevent bacterial growth

Observed a white foam type matting being used under the bar area shelf where pitchers are stored. Replace this matting with a non-absorptive plastic food service matting

Observed 3-4 old tv's in the upstairs room with the water heater/cooler compressor, and misc. Clutter in the attic area. Please remove items that area no longer needed for the operation of the facility

Observed the following areas of the facility to be unclean: 1) the white pvc reducer behind the ice making machine, 2) the floor sink located under the bar glass washing basins, 3) the mop sink basin, 4) the floor to the left of the salad prep cooler, 5) the termination of the bar area ice bin drain lines. Clean these areas now and more frequently in the future to eliminate debris build-up and slime growth

This incident (3296) does not have any more information on it

Observed approx. 3. 5 gallons of soup prepared earlier today in a plastic bucket in the walk in cooler. Bulk hot foods will not cool quickly enough using this technique. Corrected by transferring this soup to a metal pot and setting up an ice bath in the three compartment sink. Add additional ice as needed and stir regularly to promote rapid cooling

Health Report - 12/08/2010 (0 critical incident(s))

Assorted 5 gallon containers of foods stored on the floor in the walk in cooler. Store all foods so that they are a minimum of 6" above the floor to allow access for routine cleaning.

The interior of the hot holding cabinet needs cleaning. Clean now and place on a more frequent cleaning schedule

Manufacturer's 5 gallon food containers are being reused to store other foods. Discontinue this practice and provide approved food grade containers that are reusable.