7049 Dexter Ann Arbor Road
Dexter, MI 48130
(Critical) I observed a cook wipe his knife off on a dirty cloth towel that was hanging off his apron, thus contaminating the knife. Staff cannot be keeping cloth towels hung on them and they should never be wiping their hands or utensils on soiled surfaces such as dirty towels or aprons. Corrected by getting a clean knife and behavior change.
(Critical) Just cooked off sausage gravy was put into a large lexan container, creating a condition for unsafe cooling of this product. You need to put hot liquid product into shallow hotel pans and then put into walk in cooler uncovered. This will allow foods to cool rapidly. Corrected by doing such. Be sure you do this with your gravies, soups, and chili as well.
(Critical) A partially cooked gyro cone was found at 49*f in the walk in cooler. You cannot be partially cooking these gyro cones. Once you begin cooking a cone, you need to finish cooking the entire cone. Place sliced portions of meat in thin pans and cool in walk in cooler uncovered. Corrected by discarding the gyro cone and following the above procedure.
This incident (34390) does not have any more information on it
(Critical) Repeat violation 2 times in a row. Once again, i observed staff drinking in the kitchen from an uncovered cup. Complete the risk control plan i left you and fax into me within 10 days. You must be enforcing staff to cover cups with lids and be using straws. Corrected by enforcing at time of inspection,.
(Critical) The can opener blade and meat slicer were observed dirty. Staff need to pull the can opener and wash at least once a day. The meat slicer needs to be washed, rinsed and sanitized in place thoroughly, paying attention to hard to reach areas. Corrected on site.
(Critical) I observed a large amount of dried on food debris on the underside of the 'egg mixer' on the main prep line. As discussed at the time of inspection, food contact surfaces like the mixer, must be washed, rinsed and sanitized frequently. Dried on food debris can transfer harmful bacteria into the foods that are being mixed. This transfer of bacteria could lead to food borne illness. Your cleaning frequency for food contact surfaces must be significantly increased. Corrected at the time of inspection. The mixer has been cleaned as directed above.
(Critical) The underside of the shake mixer on the line, is very soiled. This is a food contact surface. Food contact surfaces must be kept clean, by frequently washing, rinsing and sanitizing. Failure to do this, will result in foods being contaminated. Corrected at the time of inspection. The mixer has been cleaned as directed above.
(Critical) The dish machine is not dispensing chlorine sanitizer. This is because the sanitizer is empty. Staff must check to ensure that the machine is functioning properly. Corrected at the time of inspection. The machine is dispensing chlorine at 50 parts per million chlorine.
(Critical) I found sour cream, stored in a holding pan, on top of the unit, at a temperature of 47 degrees f. This prep unit, sits directly opposite the flat top grill, which generates a large amount of heat. The cover to the unit, is not closed. It is critical that the tops of the prep units, be closed when not in use. This will help maintain 41 degrees f. Corrected at the time of inspection. The lid is now closed.