7025 E. Michigan Avenue
Saline, MI 48176
(Critical) Found a spray bottle of glass cleaner stored right next to plastic cups in the front service area. Store toxic items in a safe location away from foods or food contact items. Corrected by doing such.
(Critical) The upright glass door cooler was found holding at 50*f to 52*f. Must be holding 41*f or less. Cream cheese frosting desserts and meat filled rolls were in this unit and discarded. Do not use this unit to hold any potentially hazardous foods until it is repaired and holding below 41*f. I will be back to verify temps. I want you to begin to use the refrig charts i left you everyday for all 3 of your coolers.
(Critical) A case of raw shell eggs was found stored on the top shelf above ready to eat foods in the 2 door upright cooler in the kitchen. Raw animal product must always be on the bottom shelf to control the spead of harmful pathogens. Corrected by organizing the cooler and getting eggs on bottom shelf.
(Critical) Repeat violation 2 times. Risk control plan must be completed. Once again, there was essentially no date marking system in place. I explained thoroughly to the pic what needs to be datemarked and how. Fax me in the completed risk control plan by next friday and i will be out in 2 weeks to verify it is in place. All product not date marked was discarded.
(Critical) I found cakes with cream cheese frosting not be held in refrigeration in the display case. Also in this case were meat, dairy and veggie filled rolls. All of these item must be held at 41*f or less at all times. Must keep in a cooler holding 41*f or less. Discarded all product. I will be back to verify being kept in working refrigerated unit in 2 weeks.
No soap available at the front handsink. I want you to put up a soap dispenser at this sink and keep all 3 dispensers stocked at all times.
Repeat violation 2 times. Once again, the paper towel dispensers are not stocked with towels. Within 2 weeks you need to have dispensers installed and stocked for my re-inspection.
There is not a certified food safety trained manager in this facility. Kasey is to enroll in the june class at the zeeb rd site.
You have the wrong test papers. Obtain chlorine test papers and keep at 50-100ppm.
The stir spoons for the coffee drinks were stored in stagnant water. Follow one of the above procedures.
Repeat violation 2 times. Once again, the refrig in the kitchen was in total disarray and a mess. This cannot keep happening here. You must use containers with lids, label and date mark product. Examine foods for first in first out and for freshness. Corrected while i was on site.
You need to get the lights protected in the main cooler in the kitchen and the top light in the front display cooler. Use a shatterproof light bulb in the cooler and put on a light shield in the display cooler.
The persons-in-charge (pic) are not enforcing food safety principles here. Write up a detailed sop and e-mail it to me by next friday.
Store your clean utensils in a manner where they are protected from contamination and with the handles all in one direction, not stored exposed with the handles down.
To go containers stored on floor in storage closet. You need to keep thing organized to make efficient use of your limited space in this store. Thoroughly organize the store.
No sanitizer detected in the front sani bucket. Keep at 50-100 ppm. Use test papers to verify when you need to change out solutions.
(Critical) I observed several foods that had expired dates on them. Staff must inventory product daily and discard outdated foods as they expire. Corrected by discarding.
(Critical) None of the milks, half and half or whipped creams were date marked. Staff must be including these items on date marking list. I will be back in 10 days to verify this is being done.
Staff did not know where test papers were. I found them. Staff must be using them.
You have way too much kitchenware, equipment and foods for the size of your kitchen. You need to reduce the size of your menu. You also need to remove all of the mobile storage carts from your kitchen and do not store any of your kitchen stuff on the floors. Also, the plates and bowls are in the splash zone at the front handsink. Move them to a protected location.
You must obtain 2 sanitizer buckets and keep cloth towels in the sanitizer solutions between uses. Keep chlorine levels at 50-100ppm. Do not use scented bleach.
You need to be labelling foods in containers with common name.
You need to thoroughly organize your product in the refrigerators. Be sure foods are covered in food grade containers or wrapped. You also need to organize the rest of the storage areas in your store.
The beverage cooler was found holding foods at 45f. Must be holding 41f or less. Do not store any potentially hazardous foods in this unit until repaired. Begin to do temp checks on all coolers on a daily basis.
Paper towels are not being kept stocked at your handsinks. You must be stocking your paper towel dispensers.
The handsink in the back area was blocked by portable cart. Handsinks must always be accessible.
You are not approved to use the crock pot or the electric burner. Remove them from your store.
(Critical) The person in charge has added a variety of items to the menu without prior approval from the our department. Items were stuffed rolls (chicken, tuna, ham and cheese, mushroom onion and cheese, bacon and cheese, beef and cheese, pepperoni), a variety of salads, blt sandwiches and a variety of korean dishes were also observed in the cooler. You are not approved to prepare and serve any of these items. You are approved to serve coffee, specialty coffees, muffins, cookies and bagels and bottled beverages only. If you desire to increase your menu you must obtain written approval from the washtenaw county health department first. All unapproved foods were taken out of the store. I will be back in 2 weeks for a re-inspection.
(Critical) Improper warewashing methods were being used. There is no sanitizer in the store. Sent pic out to obtain bleach while present. You need to wash in hot soapy water in 1st compartment, rinse in middle compartment and sanitize in 50-100 ppm chlorine in 3rd compartment. Bleach was purchased. Corrected by setting up 3 comp sink properly.
(Critical) Rolls stuffed with chicken, tuna, cheese, and pepperoni were found sitting out at room temperature on the front counter. Foods containing potentially hazardous ingredients must be held at 41*f or less or 135*f or greater. This store is not approved to serve these items, so all product was removed from the store. Corrected by discontinuing preperation and service of these items.
Hang up mop after use to facilitate drying.
You need to label foods that are not readily known.
Store foods at least 6" off the floor.
You must have the leak inside the upright cooler repaired within 10 days.
Do not re-use aluminum foil.
Store kitchen and silverware with the handles up!