200 Brecon Drive
Saline, MI 48176
(Critical) Observed food-contact surfaces of slicer in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Corrected at time of inspection by disassembling slicer and properly cleaning and sanitizing slicer in place
(Critical) Improperly cooled soup found from previous evening observed in main kitchen walk-in-cooler. Cooked and cooled potentially hazardous food shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours. Corrected at time of inspection by discarding the lentil soup found at 57°F placed in wic yesterday evening with a day sticker of 2/27 on the plastic wrap covering the one gallon soup container.
(Critical) Some potentially hazardous food items found at improper temperature on top of prep unit end of cook line. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by discarding potentially hazardous food items maintaining temperature above 41°F. Shredded cheese in a bag found as high as 54°F. The three different shredded cheeses were all in plastic bags, the cut lettuce was above the pan level, the partially cooked bacon was double-panned. This violation has been cited in the past; see inspection report 10/6/11°For the same reason. Provide deeper metal pans for the potentially hazardous food items and discontinue using two pans (this insulates the food) and discontinue storing the shredded cheeses in the bag
Soiled dish cart in poor repair; observed with hole and large cracks. Replace with shelving unit or cart that is smooth and easily cleanable. I will checking on correction of this item by next routine inspection
Raw wood block and twine used to stabilize drain line from food prep sink. Please refinish wood block to provide non-abosrbant, smooth surface and provide brackets to maintain drain line in place.
These areas in need of cleaning: underside of small mixer on left when facing table and floors behind/next to ice machine. Please clean now and as often as necessary to maintain in clean condition
Some soiled dishes found stored on floor in dishwash area. Please provide adequate shelving/drainboards to store soiled dishes properly
Jacket hanging on shelving unit near wic. Please provide designated area for personal item storage
Some single-service items found stored improperly in various areas of kitchen. Please cover coffee filters; invert single service to-go containers near ice machine and open cups from bottom end to avoid contact with food-contact end
This incident (3535) does not have any more information on it
This incident (35561) does not have any more information on it
(Critical) Observed some dented cans on can storage rack in dry storage room. Critical corrected: at time of inspection set dented cans aside for return to supplier. Provided pic with copy of dented can safety poster. Dented cans are to be stored in manager's office
Some soiled dishes stored on the floor in the dishwash area. Please provide adequate racks or carts to accomodate all soiled dishes & utensils
These areas in need of cleaning: handle area stove, plexi glass in walk-in-cooler and shelf near waste receptacle closest to office. Please clean now and as often as necessary to maintain in clean condition
Inaccurate ambient air thermometers in some refrigeration units. Please provide accurate thermometers for all refrigeration units and monitor throughout the day
Light burnt out in hood canopy on right side when facing hood. Please replace to provide adequate lighting in this area. Per pic work order has been placed
Please wrap condensate line over top shelf in rear walk-in-cooler
(Critical) Potentially hazardous food items in victory 2 door upright reach-in-cooler not maintaining at proper temperature. Critical corrected: at time of inspection discarded potentially hazardous food items found at 53°F - 54°F. This unit is ordered out of service for the storage of potentially hazardous food until it is repaired, reinspected and capable of maintaining food at 41°F or below at all times
(Critical) Can opener blade and interior clean container stored under prep table in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Critical corrected: at time of inspection can opener and container set aside to be washed, rinsed and sanitized properly before use
Metal stem thermometer not calibrated properly. Please calibrate and monitor routinely for accuracy
Handwash sink end of cook line not accessible for handwashing. Corrected at time of inspection by relocating cambro
Some clean dishes found stored improperly under prep table. Please invert or cover to prevent potential contamination
One light bulb not functioning in light fixture near food prep sink. Please replace to provide adequate lighting in this area
In-use spoon found stored on top of stove. Please store in-use utensils in a clean location
These areas in need of cleaning: walk-in-freezer floors and carpeted floors under cup storage tables in main dining area. Please clean now and as often as necessary to maintain in clean condition
Doors including gaskets in poor repair on victory 2 door upright reach-in-cooler. Please replace to provide good seal and so smooth an easily cleanable. Per pic new doors have been ordered.
Some stacked clean dishes found stored wet. Please air dry prior to stacking. Please provide additional shelving to adequately dry dishes and utensils prior to stacking/storing
Victory two door upright reach-in-cooler with sliding glass doors not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times
Breaded meat item found cooling improperly in rear storage room walk-in-cooler. Corrected at time of inspection by placing breaded meat into blast chiller to finish cooling process. Food item cooked off this morning; found covered in metal pans in wic. Facility cooks and cools food daily for service the next day at the memory support center. Looking into switching this practice to cook for the day and hold food hot through service time
(Critical) Some potentially hazardous food items found at improper temperature double stacked on top of prep unit end of cook line. Critical corrected: at time of inspection discarded chicken gravy found at 49°F and plate of sliced deli meat found at 55°F. Please discontinue double stacking food items on top of the prep unit. Other food items top section and bottom section of unit found at proper temperature, <41°F
These areas in need of cleaning: ceiling fan covers in walk-in-cooler and floors in walk-in-freezer main kitchen. Please clean now and as often as necessary to maintain in clean condition
Inadequate lighting over prep unit on cook line. Please provide additional lighting in this area
Dumpster lids found in open position. When not in use please keep lids in closed position
Refrigeration door gaskets on upright reach-in-cooler with sliding doors in poor repair, door not closing properly. Per pic new gaskets have been ordered
Excess frost build-up in walk-in-freezer main kitchen near fan housing. Please repair and maintain in good repair. Pic to put in work order
(1) please re-caulk area behind victory wash station sink; caulk is missing in some areas or in poor repair. (2) please reattach the base coving under the victory wash station sink where needed
The floor/wall juncture in several areas of kitchen in need of cleaning. Please clean now and as often as necessary to maintain in clean condition
Appears light bulb in light fixture in prep area closest to walk-in-cooler burnt out. Please replace to provide adequate lighting in this area
(Critical) Some ph foods in the upright 2 door victory cooler in the wait station area were found to have temperatures elevated as shigh as 50 degrees f. Including yogur, coffee creamer etc. Ph foods must be maintained at 41 degrees f or below. It was determined that the temperature elevation in these few products was due to these ph foods being out during continentatl breakfast with inadequate cold holding. These products are set in a shallow pan with ice which is not able to keep ph foods maintained at 41 degrees f or below. In addition the cold holding is immediately adjacent to the hot holding (ie stemer wells and heat lamps ) which would elevate the temperature of the yogurt and creamers as well. Potentailly hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding all ph foods that were out of temperature control.
The bulk sugar and flour containers were not labelled on sides of containers. Properly label the bulk containers to avoid mix up and or mis use.
The thermometer in the 2 door victory upright cooler was inaccurate reading 30 degrees f ambient air temperature. Actual air temperature was 39-40 degrees f. Correct by providing an accurate thermometer.
Ph foods assorted including yogurt and creamer were found in the upright victory 2 door cooler at the wait station as high as 50 degrees f. It was determined that these foods were out on the breakfast buffet with inadequate cold holding. Ph foods msut be maintained at 41 degrees f or below. Highly recommend that a cold holding buffet unit be provided for continental breakfast that has mechanical refrigeration. Cold holding with ice is inadequate to maintain proper temps when used in a shallow pan and just sitting ph food products on top of the ice. In the interim all ph foods must be maintained at 41 degrees f and if not discarded not placed back into refrigerator until a cold holding buffet with mechanical refrigeration is provided that is capable of holding ph foods at 41 degrees f or below.