Bone Heads Bar B Que Inc

Contact Information

10256 Willis Road
Willis, MI 48191

Health Report - 05/09/2014 (1 critical incident(s))

(Critical) In the wic observed foods improperly cooled. The foods were prepared yesterday and placed into the wic for cooling. The following food item/ temperature combinations were observed: 1. A container of eight beef briskets with an internal temperature of 60 degrees f. The briskets were stacked tightly together in the pan. 2. A full hotel pan of sauced rib tips at 58 degrees f. 3. Two 1/3 pans of mashed potatoes at 55 degrees f. These dense food items need to be spread out in shallow pans to facilitate rapid cooling. The items listed above were discarded into the dumpster. Item corrected. Note: the temperature of the walk in cooler was observed right at 41 degrees f. Please contact your installer to make sure the unit is functioning properly.

Health Report - 11/01/2013 (1 critical incident(s))

(Critical) At the in use mechanical dishwashing machine observed the residual chlorine concentration of the final rinse at 0 ppm. The sanitizer reservoir is full and the tubing is properly routed. No sanitizer could be pumped after several minutes of priming the machine. The unit was put out of service. A maintenance contractor was called to repair the machine. Maintenance contractor arrived during the inspection. Machine was successfully repaired and placed back into service. Now, residual chlorine concentration of the final rinse between 50 and 100 ppm item corrected

Health Report - 04/23/2013 (1 critical incident(s))

(Critical) At the rear kitchen area prep top unit containing salad observed the following improper food/temperature combinations: all items 49-51 degrees f. 1. Cut leafy green mix 2. Cole slaw mix 3. Hard boiled eggs 4. Shredded cheese 5. Blue cheese 6. Cut tomatoes each item had been stocked fresh at the proper temperature from the walk in cooler this morning and restocked after lunch. The refrigerator unit thermostat was set too warm. Items stocked at opening were discarded and restocked. The pic reset the thermostat to a cooler setting. All food items are now measuring at 41 degrees or less. Item corrected

Observed the interior non food contact surfaces of the ice machine with a buildup of black residue. Correct by cleaning now and on a more frequent basis to prevent the accumulation of black residue

Observed at both walk in coolers there are missing and broken floor tiles exposing the sub floor. Correct by repairing or replacing the tile. Pic indicates these items will be corrected during the planned renovation

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

Observed at both walk in coolers there are missing and broken floor tiles exposing the sub floor. Correct by repairing or replacing the tile

Health Report - 04/20/2012 (0 critical incident(s))

In the kitchen under the main cook line observed the floors to be soiled with an accumulation of food debris and grease. Correct by cleaning now and on a more frequent basis to prevent the accumulation of grease

Observed the following pieces of equipment in need of repair. 1. In the kitchen the "victor" reach in cooler has broken interior panels in both compartments. Correct by repairing or replacing the panels. 2. At both walk in coolers there are missing and broken floor tiles exposing the sub floor. Correct by repairing or replacing the tile

Observed back door without a tight fitting bottom threshold seal. Gap between bottom of door and threshold is approximately 3/8". It is important to keep outer openings sealed to prevent entry of pests. Correct by repairing or replacing threshold

Observed no end caps on the fluorescent light fixture located above the main make line in the kitchen. Correct by installing end caps as discussed

Observed fry cutter mounted to wall adjacent to service sink. Cutter is exposed to splash from service sink use. Correct by relocating fry cutter to an approved and protected food preparation area. Approved area needs to have surfaces that are smooth and easily cleanable

Health Report - 11/01/2011 (1 critical incident(s))

(Critical) Observed at the salad dressing station house made salad dressings, whipped butter, and sour cream stored at 69 degrees f. Rte phf must be stored at or below 41 degrees f. Cooling unit discovered to be turned off. Pic corrected during the inspection by; turning on unit, discarding the dressings, and replacing with clean pans and proper temperature dressing.

Observed back screen door without a closer and without a tight fitting bottom seal. All doors to facility must be tight fitting and self closing to prevent entry of unwanted pests and rodents. Correct by installing a closer and a bottom seal.

Observed reach in cooler with food debris at bottom of reach in cooler. Correct by frequently cleaning to prevent build up of debris

Observed clamp for drain pipe from ice machine loose. Secure drain line to maintain proper air gap. Pic corrected during inspection by tightening clamp to properly secure pipe

Health Report - 04/19/2011 (0 critical incident(s))

I observed a tray of breading sitting on a waste container. Food must be protected from contamination at all times. Take care to store food containers in sanitary locations.

The paper towel dispenser on the prep line is empty. In order to facilitate proper hand washing, ensure that each hand sink is always supplied with paper towels.

I found an uncovered container of ice cream in the freezer. Make sure that food containers are covered during storage. This will protect the food from contamination.

Health Report - 09/22/2010 (3 critical incident(s))

(Critical) Dishwashing machine is not sanitizing properly. Observed sanitizer concentration in dishwashing machine at 0ppm of chlorine. Concentration needs to be 50-100ppm of chlorine for proper sanitization. Pic called for repair at time of inspection. Sysco repaired dishmachine at time of inspection. Dishmachine now sanitizing at 50ppm. Need to rewash and sanitize all pots, pans and utensils as soon as possible. Critical corrected.

(Critical) Observed 2 pans of cooked brisket (chicken, beef) in ric in prep area with expired datemark labels (briskets were supposed to be discarded on 9/19/10). All phf must be used to discarded within 7 days (day 1 is prep date). To correct, please rotate stock more often and discard all food with expired use by dates. Pic corrected by discarding both pans of expired brisket. Critical corrected

(Critical) Observed pop nozzle barrels on pop machine in dining area with an accumulation of mold and debris. All food contact surfaces on equipment must be washed, rinsed and sanitized every 24 hours or as needed and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all pop nozzles and pop nozzle barrels at time of inspection. Critical corrected. , observed can opener blade in prep area with an accumulation of debris. All can openers must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing can opener at time of inspection. Critical corrected.

Observed several fly strips in kitchen with a heavy accumulation of dead flies. Also observed dead flies in overhead light shields in both restrooms. To correct, please remove and replace all fly strips in kitchen and clean restroom light shields as soon as possible

Observed whole beef brisket cooling on covered sheet pan in wic with an internal food temp of 105f. Cook indicated that brisket has been in wic for 1-1. 5 hours. This cooling method must be ceased immediately. Cannot cool thick cuts of meat in covered containers in the wic. Please remember that the wic is designed to hold temp not rapidly cool food. All phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within 6 hours. To correct, please cut up brisket before storing in cooler. Also, please leave pans uncovered when cooling as lids retain more heat. Staff must be utilizing shallow pans and ice baths before placing food in wic and must be monitoring food as it passes through the temp danger zone. Pic corrected by cutting up brisket in smaller portions and placing uncovered sheet pan in upright freezer.

Observed floor drain under pop machine full of water and not draining properly. Please repair as soon as possible. Pic corrected by snaking drain line at time of inspection

Observed lettuce tongs stored in bin of rte lettuce in salad prep area. Also observed scoop laying in bulk sugar container in dry storage area. All utensils must be stored in a manner which does not contaminate food. To correct, please store utensils so handle is extended up and out of food at all times

Observed door to storage garage (outside back door) propped open. All doors to facility must be closed and sealed at all times to prevent entry of unwanted pests and insects

Observed floors and walls in smoker oven area in garage area with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule. , observed floor under grill and deep fryers soiled with grease and debris. To correct, please clean now and on a more frequent schedule.

Observed several uncovered pans of cooked meats stored and stacked on top of other uncovered food items in ric in prep area. Bottom of pans are resting on top of raw vegetables). All food containers must be covered at all times (except when cooling) and must be protected from sources of contamination. Do not stack pans unless lids are covering foods

Observed pan of bread crumbs and bottle of soy sauce stored in cabinet in grill/prep area with grill cleaning tools/scrub pads. All food must be stored in a clean dry location and protected from sources of contamination. To correct, please relocate food to proper food storage area as soon as possible. Pic corrected by discarding bread crumbs and taking soy sauce to dry storage area

Please verify dishwashing machine sanitizer concentration with proper test strips more often

Observed 2 soiled pans (soiled with grease and food debris), and grease on the floor and walls near the smoker oven in the storage shed adjacent to the restaurant. These harborage conditions are attracting a significant number of flies to the restaurant. To correct, please clean the smoker oven area thoroughly and remove all soiled pans immediately