501 Coliseum Dr.
Chelsea, MI 48118
(Critical) Drain flies noted throughout facility. Facility is using a drain cleaner and insecticide however infestation is prevalent. Ecolab is due in to evaluate and exterminate soon. Eliminate drainflies and continue expremnation process. Correct asap by 6/7/2014.
(Critical) The slicer had food debreis build up on the backside of the blade on one side only that was difficult to access. Retrain all employees on proper cleaning technique. Clean now and place on routine cleaning schedule with monitoring and check list as indicated. A risk control plan will be required for this violation due to 2x repeat violations of slicer cleaning.
(Critical) The slicers and choppers in the kitchen prep area had food debris build up. Clean now and retrain employees on proper cleaning method.
(Critical) Cooked chicken in juice found in the refrigerated drawer cooling from having been cooked in the am. Adding hot juice and hot chicken to the drawer with previously cooked chicken already in the drawer (although separated) elevates the previously cooked chicken's temperature into the temperature danger zone also. The chicken cooked in the am was in a drawer too deep to properly cool rapidly. Discontinue this practice and place just cooked chicken on a sheet tray or shallow pan. Place into the freezer to cool rapidly from 135 to 70 in two hours and 70 to 41 degrees f in an additional four hours. Once cooled place into drawer with other cold foods that are already at 41 degrees f practicing fifo. Corrected by placing all chicken into the walk in freezer and dropping yesterday's chicken to 41 degrees f within an hour and today's cooked chicken to 47 degrees f within 3 hours. Once cooled place today's chicken and yesterday's chicken into separate container's and practice fifo
The hood filters for the pizza oven need cleaning. Hood filters have dust build up. Clean now and place on a more frequent cleaning schedule.
Pizza oven rollers need cleaning. Clean now and place on a more frequent cleaning schedule.
Employees in the kitchen are not wearing proper means of hair restraint. Provide hair restraints such as ball caps for all food employees to restrain hair properly.
(Critical) Assorted potentially hazardous foods including prepared dressings, whipped cream, pesto mayo and tsziki sauce found in the salad prep cooler at 46 - 48 degrees f. The ambient air temperature was 46 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding potentially hazardous foods that were out of temperature control
(Critical) Thermoemter for the beer cooler found missing. Provide a thermometer for this unit in order to provide temperatures of the unit.
Pop spray nozzle found with build up at the outside of the bar. Clean now and place on a more frequent cleaning schedule.
The prep cooler was misadjusted after freezing up last week. Potentially hazardous foods were found at 46 - 48 degrees f with an ambient air temperature of 46 degrees f. Corrected by adjusting unit. At end of inspection the unit had an ambient air temperature of 40 degrees f. However remaining non ph foods in unit were still elevated in product temperature above the required 41 degrees f for ph foods.
(Critical) The glasswasher at the bar was not dispensing any sanitizer. After priming and running several cycles there was 0 ppm cl. Call for repair of unit. Manually sanitize any utensils until unit is repaired in 3c sink with proper cl or quat sanitizer concentration
(Critical) The dishmachine is not dispensing any sanitizer. After priming dish machine ran about five cycles and sanitizer was not automatically dispensing. Call for repair of unit to provide 50 ppm cl. Manually sanitize in 3c sink in dishroom with proper concentration of cl or quat until unit is repaired and providing proper concentration of sanitizer.
Thermometers missing from the walk in cooler by the pizza prep area, from the beer keg walk in cooler, and from the beer cooler at the bar. Provide thermometers where missing in order to properly monitor the temperatures for these units.
The gasket on the 3 door cooler is split. There is excess mold build up inside the gasket. Once torn gaskets are no longer cleanable. Repl. Ace split gasket.
The exhaust hood in the kitchen may not be functioning properly as there is noted grease dripping from under the filters onto the wall space between the hood and the trough. This was observed last inspection. Facility is not due for hood cleaning yet. Call for inspection and possible repair of hood system
Light shiled for the bulb in the bar cooler is missing. Provide a shield for this bulb to minimize potential for glss fragments to get onto foods if bulb should shatter.
There are spaces and or gaps inbetween the hood filters. Eliminate gaps to allow for proper ventillation
The following non food contact surfaces need cleaning: the gasket on the pre unit door, the hood canopy section above the trough and below the filters ( may be a ventilation issue as there are visible drips of grease present on the seam edge and on the wall above the trough), clean now and place on a more frequent cleaning schedule.
(Critical) Containers of milk stored next to raw eggs and below raw bacon in the walk in cooler. Store ready to eat foods so that they are not above or in close proximity to foods that are ready to eat. Corrected by reorganizing the walk in cooler so that the raw foods are on the bottom shelf.
(Critical) Two of the pop spray guns at the bar found with excess mold build up. Clean now and place on routine schedule implementing proper cleaning procedure as applicable. Corrected by clean the pop spray guns at the time of the inspection
(Critical) Open cup found on prep table. Employees are prohibited to drink from open cups. Use cups with lids and straws or sipper cups to minimize hand to mouth contact. Corrected by providing lid for cup. Recommend separate sipper cups for each employee with their name labelled on cup to avoid this problem in the future.
The bulk flour container is unlabelled. Properly label the container on the sides of the container as to it's contents to avoid mis use or mix up.
The following non food contact surfaces need cleaning: the hood filter over the pizza oven and the gaskets on the doors of the salad prep cooler. . There is excess grease dripping from the bottom of the grease trough in the hood canopy from the hood canopy divider and from the frame that holds the filters in the canopy. It is unclear if this is old grease (as hood was cleaned in past two months and hood filters more recently). Clean now and determine if grease builds up again as it may be an indication of improper exhaust fan functioning.
Spoon found in glass of standing water at the bar. Discontinue this practice. Keep spoon on clean surface and change out at least once every 24 hours if used for non potentially hazardous foods.
The interior ceiling of the microwave needs cleaning. The pizza oven rollers and catch trays and ledges need cleaning. Clean now and place on a more frequent cleaning schedule.
The cutting boards in the pizza prep area are in poor repair. Replace or use backside of the cutting board if it is useable. Board must not be rutted and be smooth and cleanable. Replace as necessary with new cutting boards.
(Critical) Spray bottle with blue liquid found in the mop closet unlabelled. Properly label all chemicals to avoid mix up and mis use. Corrected by labelling spray bottle as to it's contents at the time of inspection
(Critical) The glass cleaner at the bar is not dispensing any sanitizer. All glasses must be sanitized with 50 ppm cl. After priming sanitizer was not evident. Repair or replace so that the glasses and utensils are properly sanitized. In the interim send in the back to the main dish machine for proper wash, rinse and sanitize.
Clean nutensils found in dirty utensil tubs in the rear storage area. Place the utensil storage tubs on a routine cleaning schedule in order to make sure that tubs are kept clean.
The following non food contact surfaces need cleaning: the shelves under the counter top table of the batter station, the shelves on the dry storage shelving, the hood canopy over the cook area, the hood filters above the pizza oven, the pop spray guns had mild build up on all pop sray guns at the bar. The roll cart that the microwave sits on. Clean now and place on a more frequent cleaning schedule.
Microwave is in poor repair a nd there is duct tape on the microwave due to window for microwave sliding and exposing an opening to the microwave. Microwave is in poor repair and needs to be replaced. Duct tape is not approved to seal this gap as it is not a cleanable surface. I n addition exposure to microwaves may be dangerous. Unit is ordered out of service and must be replaced.
(Critical) Assorted potentially hazardous foods including chili, burrito sauce, french onion soup found on the line in the steamer at 110 - 125 degrees f. Foods had been reheated on stove top previously but did not reach the required temperature of 165 degrees f prior to placing into steamer. Corrected by reheating to 165 degrees f within the two hour time frame to reach proper reheat temperature of 165 degrees f.
The oven is in need of cleaning. The pizza oven rollers are in need of cleaning. The front of the charbroiler where dials adjustment controls are needs cleaning. Clean now and place on a more frequent cleaning schedule.
Gasket on the door of the prep unit in the pizza prep area is torn. Once torn the gasket is no longer cleanable. Replace split gasket.
The light bulb in the beer walk in cooler is not plastic coated or shielded. Provide a shield to properly protect foods if bulb should shatter.