6877 State Rd Suite D
Saline, MI 48176
(Critical) Consumer advisory noted for hamburger on children's menu. Comminuted meat (hamburger) may not be offered on a children's menu. Not corrected. Per pic new menu's are currently at printer. ,
(Critical) Observed utensil in handwash sink on cook line and wiping cloth bucket in handwash sink at waitress station. Handwash sinks shall be accessible at all times for handwashing and shall be used only for handwashing. Corrected at time of inspection by removing utensil and wiping cloth bucket from handwash sinks. Discussion with employees to keep handwash sinks accessible at all times for handwashing only
These areas in need of cleaning: base of blender used to make salsa, protection rack on dough maker, hood filters on fryer side of cook line and floor/wall juncture next to ice machine at front bar. Please clean now and as often as necessary to maintain in clean condition
Soup spoons at waitress station stored improperly. Please invert so handles up to prevent potential contamination of the food-contact end. Corrected at time of inspection by pic washing hands and inverting clean spoons so handles up
Observed standing water on floor under ice machine. Please investigate and repair any leaks to eliminate standing water
This incident (43754) does not have any more information on it
This incident (33026) does not have any more information on it
(Critical) Some of the potentially hazardous food on bottom of prep unit on cook line found at improper temperature. These food items were out on the counter during the lunch serve period. Critical corrected: at time of inspection discarded the cooked rice and cooked beans found at 72°F and 58°F respectively. Prep unit set up differently with food items that are used frequently (rice and beans) on top of unit and some of the non-potentially hazardous garnishes in an ice bath on the side. Today's lunch special had a "mexican theme" therefore the side dishes rice and beans were left out on the counter to reduce the opening and closing of bottom section of prep unit. Whenever there is a potentially hazardous food item that is used fequently on any given day that is typically stored on the bottom of the prep unit, please rearrange the top of the prep unit and remove some of the non-potentially hazardous food items to make room for the potentially hazardous ones. Some other options would be an additional prep unit with more space on top for frequently used potentially hazardous food items or reducing/changing the menu to accomodate the existing refrigeration
(Critical) Potentially hazardous food items in 4 drawer refrigeration unit on cook line found at improper temperature. Critical corrected: at time of inspection discarded potentially hazardous food items found at 55°F. Facility will not use this unit until repaired. Two other refrigeration units maintaining temperature on cook line for food storage until repairs made
These areas in need of cleaning: hood filters and handle area prep unit doors. Please clean now and as often as necessary to maintain in clean condition
Observed some food items cooling improperly. Cooked and cooled potentially hazardous food items shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Hot chicken wings observed on sheet trays mounded up on cooling rack in wic. Employee spread chicken wings into a single layer using additional sheet tray; let set out on counter for 15 - 20 minuntes then placed back in wic on cooling rack. Employee will monitor to assure proper cooling. In-house salsa found cooling improperly in third pan on counter with no ice bath. Employee provided ice bath and placed in wic. Employee will monitor to assure proper cooling. Provided cooling chart.
4 drawer refrigeration unit not maintaining food at proper temperature. Please repair and call for follow-up inspection
Ambient air thermometer exterior of 4 drawer refrigeration unit not accurate. Please repair and continue to take food temperatures a minimum twice daily
Water on bottom of true ric next to cook line. Please repair to eliminate standing water on bottom; until then place a rack on bottom to keep food pans out of water
(Critical) In-house salad dressings found at improper temperature in ice bath next to prep unit. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection discarded salad dressings found at 80°F. Facility temporarily using ice bath for some food items until prep unit replaced next week. Discussed proper use of ice bath with ice level above food level; food shall maintain at 41°F or below at all times. No food stored in prep unit at time of inspection
Invert ice transfer bucket next to ice machine to prevent potential airborne contamination
These areas in need of cleaning: floor/wall juncture under cooking equipment, floors under pop dispensing machine at waitress station, floors in corner of bar next to handwash sink, speed rack at bar and pop gun holder at bar closest to handwash sink. Please clean now and as often as necessary to maintain in clean condition
Standing water on bottom of keg cooler. Please repair to eliminate standing water and until then provide a rack in bottom of unit to keep drink mixer containers out of the water
, base coving in various areas missing or in poor repair. Please continue with replacing base coving with new coving to provide good seal and smooth, easily cleanable surface
Please provide handwash signs in restrooms notifying food employees to wash their hands
(Critical) Some dented cans on shelving in rear dry storage area. Please monitor all canned goods for dents and set aside as needed in a separate area for return to supplier or discard cans. Critical corrected: at time of inspection set aside dented cans in separate area for return to supplier. Provided pic with copy of dented can fact sheet; she will review with all staff
(1) some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable. (2) top interior section of lid on pizza prep unit in poor repair. Please replace/repair
Faucet loose at food prep sink. Please repair and maintain in good repair. This may be part of the reason why there is standing water on the floor under this sink
Base coving in various areas either missing or in poor repair. Please replace/repair to provide good seal between wall and floor and to provide a smooth, easily cleanable surface
Some light bulbs burnt out in hood. Please replace to provide adequate lighting
These areas in need of cleaning: floor/wall juncture in a few areas rear kitchen and floors in corner at front bar near handwash sink. Please clean now and as often as necessary to maintain in clean condition
(Critical) I found feta cheese that expired 3 days ago. Staff need to be auditing product for dates on a daily basis and discarding expired foods. Corrected by discarding.
You need to clean the pizza oven and the exhaust hood of this oven more often.
You need to provide covered waste receptacles in the female restroom stalls.
Keep the tortilla chip bin covered that is under the cook line prep table.
Several of your cutting boards are excessively grooved. Replace them or sand them down to eliminate the knife grooves.