Brae Burn Tavern, Inc

Contact Information

10860 Five Mile Road
Plymouth, MI 48170

Health Report - 08/26/2014 (1 critical incident(s))

(Critical) Observed the blade of the can opener. Pic corrected this item during inspection with commercial dishwashing machine. The dishwashing machine was found with chlorine test paper reading of 50 ppm chlorine at the final rinse as required

Health Report - 08/02/2013 (0 critical incident(s))

This incident (3419) does not have any more information on it

This incident (35534) does not have any more information on it

Health Report - 07/02/2012 (4 critical incident(s))

(Critical) Found sausage patties from breakfast laying on a plate in front of the the hot dog grill (it was 2:15 pm) corrected - sausage patties were discarded, staff educated about hot holding/cooling practices

(Critical) Observed employee not washing hands after returning to kitchen from smoking. Corrected - educated staff as to proper handwashing timing. Staff washed hands

(Critical) Found canned chili in hot holding unit at 118* f. Corrected - discussion with staff discovered that canned chili is put directly into hot holding unit without reheating to 135* f. Educated staff regarding proper reheating for hot holding process. Hot holding unit was increased and chili will be microwaved per order to 135* f as needed until unit is reaching and holding chili at correct temp

(Critical) Found raw shell eggs stored on an upper shelf in reach-in cooler above rte lettuce. Raw food items must be stored below all rte food items. Corrected - raw shell eggs were relocated to the bottom shelf

Observed staff not wearing required hair restraint while preparing food. To correct - provide and wear required hair restraint while prepping and cooking food

Certified manager left establishment 5 days ago. To correct - someone employed at this establsihment must become certified within 90 days to avoid enforcement. Please fax copy of serv-safe certificate to denise bernbeck @ 734-222-3930 once completed. Left serv-safe info at time of inspection

Found excessive grease built up in grease cup under hood filters. Grease was slowly dripping out of cup and onto floor where it was collecting in a hardened clump. The floor under the stove where grease cup has been allowed to drip is in need of cleaning as well as the wall behind the stove. To correct - clean now and clean more often than once a season. Hood, filters and grease cup should be cleaned before the grease cup overflows, this could become a fire hazard

Found eating utensils stored in a divided caddy unprotected under the prep table. Also found table service buckets with utensils stored upright in a cup. The ice bucket for the bar is stored upright, below the counter behind the bar. To correct - utnesil caddy should be covered to protect clean utensils fromcontamination such as splash, dest, grease. The table service buckets should have utensils stored with handles up to prevent misc. Contamination. The ice bucket should be stored inverted in a location away from misc. Contamination

Found employee storing personal belongings (purse/tote bag) on the prep table. To correct - employees must store their personal belongings away from food prep areas to avoid contamination

Health Report - 06/08/2011 (3 critical incident(s))

(Critical) Observed dishmachine not sanitizing properly. Measured 0ppm of chlorine bleach at time of inspection. Dishmachine must be sanitizing as per manufacturers directions on chemical (50-100ppm). Upon further investigation, discovered that 5 gallon container of sanitizer was low in chlorine concentration (chemical was old). Pic corrected by replacing with new sanitizer. Retested at 100ppm at time of inspection. Due to lower amounts of dishwashing taking place in kitchen, recommend using smaller 1 gallon containers of sanitizer instead of the 5 gallon containers. In either case, staff must be checking sanitizer concentration with proper test strips more often. Critical corrected

(Critical) Observed employee in kitchen prepping rte hot dog buns with bare hands. Food employees may not handle or contact food with bare hands and shall use suitable utensils and plastic gloves at all times. Corrected by educating staff on bare hand contact, rte foods and foodborne illness risk factors. Critical corrected.

(Critical) Observed hot dogs that were freshly cooked in microwave oven with an internal food temperature of 115-120f. Also, staff are reheating pre-cooked hamburgers and chicken breasts in microwave but staff do not know proper cooking/reheating temperatures. All phf that is cooked or reheated in a microwave oven must be heated to temperature of 165f in all parts of the food. Pic corrected by reheating hot dogs to 165f. Also, educated staff on proper microwave cooking/reheating procedures at time of inspection. Critical corrected

Staff not aware of proper test strip usage. Please train all staff as needed

Facility does not have a serv safe certified employee on-site. Pic stated he will be taking serv safe this summer. Need to correct within 90 days to avoid enforcement actions. Please fax copy of serv safe certificate to carl walczesky at 734 222-3930 once completed

Observed several individually portioned bags of rte turkey deli meat thawing at room temperature on counter in prep area. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria

Observed spatula handle held together with duct tape in knife rack in prep area. All utensils must be in good condition and must be cleanable at all times. Cannot use duct tape to repair utensils. Pic discarded broken spatula at time of inspection

Health Report - 06/17/2010 (7 critical incident(s))

(Critical) Pic/kitchen staff not aware of proper employee health reporting requirements. Pic not familiar with foodborne illnesses and associated symptoms. To correct, please establish an employee health policy for all kitchen staff. Pic must be familiar with the big 5┬░Foodborne illnesses and symptoms. Pic must also be familiar with employee restrictions and exclusions and how these diseases are transmitted by food. To correct, please have all staff complete proper employee health forms or develop staff policies and post employee health requirements as needed. I will check this item at follow up inspection. , pic/kitchen staff not aware of proper employee health reporting requirements. Pic not familiar with foodborne illnesses and associated symptoms. To correct, please establish an employee health policy for all kitchen staff. Pic must be familiar with the big 5┬░Foodborne illnesses and symptoms. Pic must also be familiar with employee restrictions and exclusions and how these diseases are transmitted by food. To correct, please have all staff complete proper employee health forms or develop staff policies and post employee health requirements as needed. I will check this item at follow up inspection. Follow up site visit 7/6/10: employee health policy has been established at facility. All kitchen employees have signed employee health forms (1 and 2) and forms are on-site for review. Gen. Mgr to keep master file. Pic will post employee health poster immediately. Critical corrected

(Critical) Observed can opener (blade and stem) in prep area soiled with old and crusted food debris. As stated in past, all can openers must be washed, rinsed and sanitized after use and as needed. Pic corrected by sending can opener through dishwasher at time of inspection. Critical corrected. Repeat critical violation. Please complete risk control plan and submit within 7 days. I will check this item at follow up inspection. , observed interior of both ice machines in side kitchen area (near side door) with an accumulation of mold and debris. All ice machines must be washed, rinsed and sanitized on a regular interval and must be clean to sight and touch. To correct, please remove all ice from machines then wash and sanitize as per manufacturers directions. I will check this item at follow up inspection. Correct within 10 days. , observed can opener (blade and stem) in prep area soiled with old and crusted food debris. As stated in past, all can openers must be washed, rinsed and sanitized after use and as needed. Pic corrected by sending can opener through dishwasher at time of inspection. Critical corrected. Repeat critical violation. Please complete risk control plan and submit within 7 days. I will check this item at follow up inspection. Follow up inspection 7/6/10: risk control plan developed and implemented. Can opener now being washed, rinsed and sanitized after every use and now stored in cabinet above slicer when not in use (was being stored next to heavy use garbage can). Critical corrected. , observed interior of both ice machines in side kitchen area (near side door) with an accumulation of mold and debris. All ice machines must be washed, rinsed and sanitized on a regular interval and must be clean to sight and touch. To correct, please remove all ice from machines then wash and sanitize as per manufacturers directions. I will check this item at follow up inspection. Correct within 10 days. Follow up site visit 7/6/10: interior of both ice machines have been washed, rinsed and sanitized and are clean to sight and touch. Critical corrected.

(Critical) Observed flat of raw shell eggs stored on top shelf of upright cooler in prep area. Eggs were stored directly on top of packages of rte cream cheese and on shelf above lettuce, milk container and rte dressings. All raw animal products must be stored below and away from all rte foods at all times to prevent cross contamination. Pic corrected by relocating eggs to bottom shelf of upright cooler. Critical corrected

(Critical) Observed several hot dogs in hot dog warmer with an internal food temp of 110-115f. Staff indicated that hot dogs have been in warmer for +/- 30 minutes. All phf must be hot held at 135f or more at all times. To correct, staff must verify that all hot dogs are cooked to correct temp then place in pre-warmed hot dog warmer. Verify with thermometer as needed. Pic corrected by reheating all hot dogs to 165f and placing back into hot dog warmer. Critical corrected

(Critical) Observed several small portioned plastic bags of rte deli meats in top of prep unit cooler with an internal food temp of 57f. Deli meats were stuffed into small pan and were stacked too high in unit. All other food in unit (top and bottom) were cold holding at 41f or below. All phf must be cold held at 41f or below at all times. Stacked food items cannot maintain proper temp. Please relocate bagged meats so they are completely within cold holding portion of unit. Since deli meats have only been in unit for 1 hour (per pic), pic corrected by separating bagged meats and placing into more pans. Critical. Corrected.

(Critical) Observed carton of commercially prepared potato salad in upright cooler in dry storage area with a use by date of 6/10/10. As stated in past, all food must be consumed or discarded by use by date on package. Staff must be rotating stock more often and discarding expired food. Pic corrected by discarding expired potato salad. Critical corrected. This is a repeat critical violation. Please complete risk control plan and submit within 7 days. I will check this item at follow up inspection. , observed carton of commercially prepared potato salad in upright cooler in dry storage area with a use by date of 6/10/10. As stated in past, all food must be consumed or discarded by use by date on package. Staff must be rotating stock more often and discarding expired food. Pic corrected by discarding expired potato salad. Critical corrected. This is a repeat critical violation. Please complete risk control plan and submit within 7 days. I will check this item at follow up inspection. Follow up inspection 7/6/10: risk control plan developed and implemented. Staff rotating stock more and discarding all food with expired datemark labels. Critical corrected.

(Critical) Observed box of sterno canisters on dry storage shelf in side kitchen area stored above clean pots and pans. Also observed chemical spray bottle on top shelf in supply room in ladies restroom stored above napkins and single service items. All chemicals and toxics must be stored below and away from all food and single service items at all times to prevent possible cross contamination. Pic corrected by relocating sterno canisters and chemical spray bottle to chemical storage area. Critical corrected.

No handwashing sign at handsink in kitchen. To correct, please provide

Observed exterior doors of true upright freezer in side kitchen area (near side door) soiled with sticky food debris. Also observed upright exterior doors of other freezers in dry storage area with an accumulation of handprints and debris near door handle area. To correct, please clean now and on a more frequent schedule. , observed interior of cabinets in prep area of kitchen (below slicer) with a heavy accumulation of debris. Please clean now and on a more frequent schedule. , observed interior door gaskets on traulsen upright freezer in side kitchen area soiled with mold and debris. Need to clean now and on a more frequent schedule.

Observed floors behind grill and deep fryers in cooking area filthy. Floors have a heavy accumulation (piles) of grease and debris. Also observed floors under upright cooler in prep area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule. I will check this item at follow up inspection

Observed interior of upright domestic freezer in basement with an heavy accumulation of ice and debris. To correct, please thaw freezer and wash and sanitize as soon as possible

Observed cases of water and pop stored under sewer lines in basement. To correct, please relocate pop and water to proper storage area or install shields on sewer line to catch any potential leaks

Facility has no serv safe certified manager or employee. To correct, please obtain proper certification and fax certificate to carl walczesky once complete. Left serv safe information with gen. Mgr. Correct within 90 days

Observed several missing floor tiles in ice machine area (next to side door in dry storage area) and in basement pop storage area. To correct, please replace all missing floor tiles as soon as possible

Health Report - 06/17/2009 (2 critical incident(s))

(Critical) Observed open container of commercially prepared rte potato salad in upright display cooler in side kitchen area with a use by date of 6/12/09. To correct, please rotate stock more often and discard all phf with expired use by dates. Pic corrected by discarding expired potato salad. Critical corrected.

(Critical) Observed pop gun in bar area soiled with mold and debris. All pop guns need to be cleaned every 24 hours or as needed. To correct, please clean now and on a more frequent schedule. Pic corrected by washing and sanitizing pop gun and sending pop gun holder through dishwasher. Critical corrected. , observed can opener (blade area) on prep table in kitchen with a heavy accumulation of debris. All can openers need to washed, rinsed and sanitized every 24 hours or as needed. Pic corrected by sending can opener through dishwasher. Critical corrected.

Observed several cases of pop and water stored on basement floor. All food and beverages must be stored in a protected manner and stored at least 6 inches off of floor to protect from sources of contamination

Observed floor under ice bin in bar area soiled with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Observed several broken and missing floor tiles on floor in side kitchen area (near ice machines and side door) and on floor in basement (near pop storage). To correct, please repair or replace all broken and missing floor tiles as soon as possible so all floors are smooth and cleanable

Observed interior door gasket on upright cooler in prep area of kitchen split. To correct, please repair or replace gasket as soon as possible