Whitmore's Main St. Coney Island

Contact Information

9457 Main St
Whitmore Lake, MI 48189

Health Report - 08/09/2010 (5 critical incident(s))

(Critical) Assorted potentially hazardous foods found in the walk in cooler at 47 - 48 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. The unit had an ambient air temperature of 51 degrees f. Corrected by discarding and or relocating foods to the other walk in cooler in the bar area. Call for repair of unit.

(Critical) The slicer had built up debris on the backside of the blade and some on the interior of the guard. Clean now and place on a more frequent cleaning schedule. Train all employees on when to clean and how to clean the slicer.

(Critical) Open cup found in the wait station area for employee. Open cups are prohibited. Use a cup with sipper lid or cup with lid and straw to minimize potential for hand to mouth contact. Corrected by discussion and discarding contents of cup

(Critical) Employee observed to assembly burger on bun and then grab bun with hands to place on plate for temping. Bare hand contact is prohibited with ready to eat foods. Corrected by discussion and bringing gloves into the prep area.

(Critical) The ice bin portion of the ice maker has scale and build up. Clean now and place on a more frequent cleaning schedule.

The microwave, ovens and the pizza oven are in need of cleaning. Clean now and place on a more frequent cleaning schedule.

The floors in the rear storage area need cleaning. The walls in the facility need cleaning. Clean now and place on a mreo frequent cleaning schedule.

Empty beer bottle found in the ice bin at the bar. Food and bottles or containers may not be placed into ice that is used as for service to the customer. Discontinue this practice immediately.

Thermometer missing from the reach in beer cooler at the bar. Provide a thermoemter for this unit in order to monitor the temepratures for this unit.

The scoops for the ice cream were found in the dipper well which does not work sitting in dirty water. Repair dipper well so that the water flows and remove scoops from dirty datnding water and properly clean nd sanitize.

Assorted cartons of foods found on the floor in the walk in freezer. Keep all foods a minimum of 6" above the floor to allow access for routine cleaning.

Paper towels missing from the handsink in the rear by the dishroom. Provide paper towels for proper handwashing/drying.

The following non food contact surfaces need cleaning. The hood filters, the fryer cabinets, stove top, sides of equipment. Clean now and place on a more frequent cleaning schedule. The interiof of the coolers and freezers and the gaskets on the prep unit doors need cleaning. Clean now and place on a more frequent cleaning schedule.

The walk in cooler had an ambient air temperature of 51 degrees f. It was found to be holding ph foods at 47 - 48 degrees f. Corrected by removing foods from this unit and calling for repair or unit.

Health Report - 04/27/2010 (6 critical incident(s))

(Critical) Cleaners stored with lids and other food contact surfaces in the rear storage and trhoughout the facilit. Reorganize so that the cleaners are properly stored away from food and food contact surfaces

(Critical) Raw burger stored above ready to eat foods in the prep unit. Store raw foods so that they are not above or next to ready to eat foods. Corrected by relocating burger to bottom shelf in the cooler.

(Critical) The slicer is extemely dirty and not getting properly cleaned. Improper technique and frequency. Clean now and train on proper cleaning procedures and increase frequency of cleaning.

(Critical) Raw hamburger found stored next to and over bread in the walk in cooler. Stor raw foods so that they are not above or next to ready to eat foods. Corrc by reorganizing cooler for proper storage.

(Critical) Moldy foot long coneys found in the prep unit. Inspect foods and discard if moldy. Corrected by discarding moldy foot longs at time of inspection.

(Critical) Unapproved insecticide found in the rear storage area. Remove this product from the facility. And provide commercial insecticide.

Excess ice build up in the outside walk in freezer. Remove excess ice so that this area is msmooth and cleanable.

The handsink in the dishroom was blocked for access for routine handwashing by something placed in the sink basin. Do not store anything in the sink basin to allow access for routine handwashing.

Togo containers on floor in the rear storage area. Place on shelves a minimum of 6" above the floor to allow access for routine cleaning. Invert togo containers tom minimizecontact with the inner part of the container and to minimize contact for airborne contaiminats.

Paper towels missing from the hadsink. Provide paper towels for proper hand drying.

Assorted foods on the floor in the walk in cooler. Store all foods a minimumn of 6" above the floor to allow access for routine cleaning. Correct asap and store properly off the floor.

The floors throughout the facility are in need of cleaning. Clean now and place on a more frequent cleaning schedule.

The hood filters are inn need of cleaning. Hood as well as grease is dripping ack down out of trough and cup. The interior of the prep unit, interiof of the upright freezer, the stove top and sides of equipment and outside of ovens and microwave. Clean now and palce on a more frequent cleaning schedule.

Health Report - 10/21/2009 (4 critical incident(s))

(Critical) Star brite cleaner found under steamer on shelf next to the toaster, fryer cleaners and toxics found stored by pizza prep oven next to pizza trays, oven and single service articles. Store these cleaners and toxics in a separate designated location awa from foods and food contact surfaces. Corrected by relocating cleaners to the rear storage area.

(Critical) The slicer needs cleaning and is not being cleaned on a frequent enough basis. Clean now and place on a more frequent cleaning schedule

(Critical) Ph ready to eat foods are not being datemarked. All ready to eat potentially hazardous foods must be datemarked with a maximum consume by date of 7 days from when the package or container is opened or from when the food is prepared. This foods would include, deli meats, sliced tomatoes, milk , whipped cream, feta cheese, tuna salad, etc. Correct by establishing a datemarking policy that is in compliance and implement.

(Critical) The top of the prep unit was found to be holding ph foods at 64 - 67 degrees f. Ph foods must be maintained at 41 degrees f or below. Rail was turned off at nite and foods were left in it. All food was discarded at time of the inspection. Corrected. If the rail is turned off at nite, food must be placed into the walk in cooler. In am turn rail on and place food into it after rail temp is low enough to maintain ph foods at 41 degrees f.

The non food contact surfaces of the ice machine need cleaning. The pop nozzles are not being properly cleaned and need to be cleaned properly more frequently, the hood is in need of cleaning, the fryer cabinet needs cleaning. The sides of the cooking equipment needs cleaning. The rod which is a non food contact surface for the ice cream dispensing unit for ava. Clean now and place on a more frequent cleaning schedule.

The hood filters are improper design and are horizontal instead of vertical. Replace with vertically vented hood filters for proper ventilation

The interior of the microwave ceiling needs cleaning. Clean now and place on a more frequent cleaning schedule

Assorted foods found in containers and cartons on the floor in the walk in freezer outside. Keep all foods stored a minimum of 6" above the floor to allow access for routine cleaning.

The walls by the cooking area need cleaning. The floors in the rear storage area need cleaning. Clean now and place on a more frequent cleaning schedule.

The rail on the top of the prep unit was turned off at nite. Either foods were left in the top of prep unit with rail power off or placed into it without turning rail power back on. Keep the power on overnite or remove foods if you want to shut off power and place them back in the am after rail is capable of holding ph foods at 41 degrees f or below.

Health Report - 04/09/2009 (3 critical incident(s))

(Critical) Corned beef hash and sausage found sitting out at room temperature in prep area. Checked at 70 - 85 degrees f. Keep potentially hazardous foods at 41 degrees f or below or 135 degrees f or above. Corrected by discarding foods.

(Critical) Assorted potentially hazardous foods found at 50 degrees f in the walk in cooler. Potentially hazardous foods must be maintained at 41 degrees f or below. The unit is in need of repair. Call for repair of unit. Unit is ordered out of service for the storage of ph foods. Foods were discarded at time of inspection including deli meats, sour cream, tuna, tziki sauces, cheeses, feta, whipped cream and cream cheeses. Raw meats burger and sausage and ham and raw eggs were relocated to the prep unit. Call for unit repair and do not store any meat, dairy or other ph foods in this unit until the unit is repaired and capable of holding ph foods at 41 degrees f or below.

(Critical) There is a new menu due to new owners and change of name of facility. The current menu does not have a proper consumer advisory as it is missing the disclosure. The reminder is available as printed. For ease of correction place the following statement on the menu. A specific location for the placement of this statement is not required. "ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shell fish or eggs ma increase your irsk of foodborne illness. "

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

Unused bulbs found on storage shelf with food spices. Relocate the light bulb so that it is in a proper storage area away from foods to prevent potential for getting glass fragments onto foods if bulb should break.

Cooler where water is stored inthe office is in missing a thermometer. Provide a thermometer in order to properly monitor the temperature for this unit.

The following non food contact surfaces need cleaning: the interior of the upright freezer and interior of the prep unit, the hood filters, the pizza oven catch trays, clean now and place on a more frequent cleaning schedule

The wall by the trash can is in need of cleaning. Clean now and place on a more frequent cleaning schedule.

The walk in cooler is not holding ph foods at proper temperature. Ph foods found at 50 degrees f in the walk in cooler. This unit is ordered out of service for the storage of ph foods. Call for repair of unit. Correct by adjusting/repairing unit as needed to maintain a minimum of 41 degrees f or below on ph foods