Cancun Mexican Grill

Contact Information

405 E. Michigan Avenue
Saline, MI 48176

Health Report - 06/04/2014 (1 critical incident(s))

(Critical) No sanitizer present at automatic warewashing machine. Sanitizer shall be present at proper concentration per manufacturer's label use instructions. Corrected at time of inspection by priming sanitizer pump. Chlorine sanitizer now provided at proper concentration. Please continue to check throughout the day with your chlorine test kit to assure proper sanitizer concentration. Checked again at end of inspection; chlorine present at proper concentration

Health Report - 01/09/2014 (0 critical incident(s))

These areas in need of cleaning: floors under ice bin in basement, exterior pop lines under ice bin in basement and floor/wall juncture at upstairs bar. Please clean now and as often as necessary to maintain in clean condition. Please consult with your pop supplier to bracket the lines off the floor at the basement bar to make it easier to keep this area clean

Health Report - 07/15/2013 (7 critical incident(s))

(Critical) (1) potentially hazardous food on top and bottom of 2 door hoshizaki reach-in-cooler maintaining at improper temperature. (2) potentially hazardous food on top and bottom of 3 door fogel reach-in-cooler maintaining at improper temperature. Temporarily corrected at time of inspection by (1) discarding all potentially hazardous food items on top and bottom of unit; food maintaining at 52°F - 54°F on top and 50°F on bottom. (2) discarding all potentially hazardous food items on top and bottom of unit; food maintaining at 54°F - 57°F on top and 52°F - 54°F on bottom. There were large gaps on the top of this unit between insert pans. Repair person has been notified; will be on site tomorrow morning at 8:30 am to repair. Until units repaired set up properly using an ice bath with small quantities of phf on top of units to get through dinner. Continue to use your thermometer to assure the food temperature is maintained at 41°F or below at all times. Add ice as needed, the ice level must be above the food level at all times

(Critical) Opened milk and opened whipped cream at both bars found without proper date marking. Once opened these food items shall be clearly marked with the discard date (add 6 days to open date) and shall be served or discarded within that time period. Corrected at time of inspection by discarding opened milk and whipped cream, except for open milk at upstairs bar that was opened today. This milk was clearly marked with open and discard date

(Critical) These food-contact surfaces in need of cleaning: some clean dishes on bottom shelf of clean dish storage, interior right side of deflector shield in basement ice machine, frozen drink machines in basement including dispensers, glasses in cold glass storage unit at upstairs bar (several glasses on bottom shelf soiled and broken glass found on shelf) and interior ice tea dispenser spout at upstairs bar. Food-contact surfaces shall be clean to sight and touch. Not corrected. Some items listed above set aside to be cleaned and sanitized properly. Other items will need to be disassembled to be cleaned later

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found with expired discard dates. Please monitor these food items to assure the food is discarded if not served within the 6 days from preparation or open date. Corrected at time of inspection by discarding tomatillo sauce and 2 pans of cut tomatoes that had expired 7/13 and 7/14 respectively

(Critical) Bulk container of salsa found at waitress station at improper temperature. Corrected at time of inspeciton by discarding bulk container of salsa on ice with small amount of ice on bottom; majority of salsa above ice level. Top section of salsa found at 51°F. In future if using ice to maintain salsa cold through serve periods the ice level must be above the food level. Use your thermometer to monitor the temperature to assure the salsa mantains at 41°F or below at all times. Facility using time as a public health control for portioned salsa in bowls on tray at waitress station. Any pre-portioned salsa in bowls discarded end of lunch and dinner serve periods

(Critical) Extra pan of rice found at improper temperature sitting on top of rice hot holding unit on cook line. Corrected at time of inspection by discarding extra pan of rice found at 122°F. This rice was not in the hot holding unit, it was sitting on top of another pan of rice that was in the hot holding unit and maintaining at proper temperature. Provide an additional hot holding unit or cook/reheat rice when the hot holding unit is available to hold the hot food at the proper temperature.

(Critical) Chicken tenders and stuffed peppers with cheese found at improper temperature in pans on shelf on cook line. Corrected at time of inspection by discarding chicken tenders found at 70°F and stuffed peppers found at 74°F. The chicken tenders were pulled from the freezer to sit on the counter through lunch. In the future these food items will remain frozen, microwaved and deep fried or grilled per customer order

Clutter and unnecessary items stored behind bar in basement. Please sort through and get rid of any items not used in the operation and maintenance of facility and organize remaining items to make it easier to keep clean

Tile missing from side of shelf above cook line on dishwash area side. Please replace to provide smooth, easily cleanable surface in this area

Ice scoops at ice bins at upstairs and downstairs bar found stored improperly. Both scoops laying in the ice. Please store in a clean, protected location

Several clean dishes found stacked wet. Please provide additional shelving to allow clean dishes to drain/air dry prior to stacking

Dumpster lid found in open position. Please close when not in use

Several food containers in walk-in-cooler found without cover and ice tea dispenser at bar found without cover. Please cover to protect against potential airborne contamination

Wet wiping cloths found stored improperly at upstairs bar. Once cloths wet please store in wet wiping cloth solution at proper sanitizer concentration

Inadequate lighting in ice machine room in basement. Provide adequate lighting in this room

Severe leak at 3-compartment sink faucet. Repair asap and maintain in good repair

Light shield missing from one light bulb in dry storage room in basement. Please provide properly installed light shield with end caps

Water build-up in bottom of keg cooler (cooler on left when facing bar). Please repair and maintain in good repair

Wrap condensate line that extends over food in basement walk-in-cooler

Health Report - 01/30/2013 (13 critical incident(s))

(Critical) Medicine found stored improperly in kitchen. Please provide a separate designated storage area for medicines away from any food, clean equipment and utensils, single-service items and clean linens. Temporarily corrected by discarding cough medicine. A box of medicines/and first aid items stored next to clean equipment. Please provide permanent separate storage area as described above

(Critical) Digital thermometer not calibrated and metal stem thermometer wrong scale ( 50°F - 500°F). Please provide accurate food thermometer. Not corrected

(Critical) Observed employee contacting chips with their bare hands. Food employees may not contact ready-to-eat food items and shall use gloves or suitable utensil. Corrected at time of inspection by discussing with employee; employee will use scoop ( or gloves with the scoop if necessary when dispensing chips). Gloves are available in facility

(Critical) Improper cooling method used for shredded chicken and taco meat. Cooked and cooled potentially hazardous food shall cool from 135°F to 70°F within 2 hours and 135°F to 41°F within a total of 6 hours. Cooked and cooled potentially hazardous food shall be cooled by using one or more of the following methods listed. Not corrected. Facility will begin using sheet trays uncovered in walk-in-cooler (not reach-in-cooler); there is adequate space in wic; additional shelf may be necessary

(Critical) Severely dented cans found on can storage rack in basement. Cans shall be monitored and set aside as needed for return to supplier or discarded. Corrected at time of inspection by setting cans aside for return to supplier. Provided pic with copy of can saftey poster

(Critical) Salsa in bowls found at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by using time as a public health control. Facility will decide whether they are going to use a time as public health control procedure or keep salsa refrigerated at 41°F or below. Provided pic with copy of written time as a public health control policy to be filled in and posted once decision made

(Critical) No air gap present for basement ice bin drain line. Please provide proper air gap a minimum twice the pipe diameter above the flood rim of the receiving receptacle. Not corrected.

(Critical) No segregated area designated for dented can/recalled food storage. Please set up labeled area for dented cans/recalled food for return to supplier. Not corrected

(Critical) Potentially hazardous food not maintaining at proper temperature in (1) upright one door pepsi cooler end of the cook line; food found at 60°F - 65°F; cooler was not plugged in; all potentially hazardous food discarded. (2) 2 door prep cooler end of cook line top and bottom; food found at 52°F- 61°F; cooler was not plugged in; all potentially hazardous food discarded. (3) food in walk-in-cooler maintaining at 42°F - 43°F; repair person has been notified; will be on site today to repair. Temporarily corrected at time of inspection by discarding all potentially hazardous food in both unplugged coolers; coolers plugged in ; will monitor to assure coolers maintaining at proper temperature, 41°F or below, before potentially hazardous food placed back in cooler. You may use small quantities of food with ice on top of prep unit until proper temperature mantained. Please call asap today after repair person has diagnosed and or repaird wic

(Critical) Observed potentially hazardous food items improperly cooled from previous day. Two full half pans of shredded chicken and one full half pan of taco meat found at 52°F- 56°F on prep table; these pans were just removed from reach-in-cooler to be reheated. Cooked and cooled potentially hazardous food shall cool 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 shredded chicken and taco meat found at improper temperature. Discussed new cooling methods for these food items

(Critical) No soap available at handwash sink in basement and in dishwash area. Soap shall be provided at all handwash sinks at all times. Corrected at time of inspection by providing soap at both handwash sinks

(Critical) Observed some raw animal foods stored improperly in basement walk-in-cooler and upright reach-in-cooler end of cook line. Food shall be protected from cross-contamination by separating raw animal foods from ready-to-eat food items. Corrected at time of inspection by relocating all raw animal foods to the bottom shelf away from and below any ready-to-eat food items in both walk-in-cooler and upright reach-in-cooler

(Critical) Person in charge not demonstating knowledge in regards to the requirements of the food code, including but not limited to knowledge of foodborne disease prevention and application of the hazard analysis and critical control point principles. Not corrected. Certified manager is in kentucky today. Facility will get 5 additional employees certified in food safety asap.

(1) leak under 3-compartment sink. Please repair. (2) leak under garbage disposal. Please repair. (3) faucet loose at handwash sink end of cook line. Please repair

Some refrigeration units not maintaining food at proper temperature; including basement wic, upright one door pepsi cooler end of cook line and 2 door prep unit end of cook line. Please repair or plug in and monitor several times a day to assure food maintaining at 41°F or below at all times