1120 S. Main Street
Chelsea, MI 48118
(Critical) Dirty cloth towel used to clean grill previous nite was thrown into the fryer basket which is a food contact surface. Discontinue this practice immediately as dirty towels are not allowed to come in contact with food equipment such as baskets where food will be cooked. Corrected by discussion and removing dirty towel and cleaning fryer basket. ,
(Critical) The handsink for the prep area was inaccessible due to large cart with microwave blocking access to the handsink. Handsinks must be routinely accessible for handwashing. Discontinue this practice of placing the cart in front of the sink. Cart was relocated to side where it is usually stored allowing access to the handsink for routine handwashing. Corrected
(Critical) All dressings in the walk in cooler off of the hallway were not datemarked, most are prepared dressings. Two containers of prepared rice dishes were not datemarked and marked with a prior label for a different food/date. Potentially hazardous ready to eat foods held cold more than 24 hours must be datemarked with a consume by date not to exceed 7 days including the day the food is prepared or the container/package is opened. Corrected by remarking the undated foods with corrected dates and removing old labels. Retrain employees in proper procedure for datemarking as indicated above.
Utensil tubs used for storage found with food debris build up. Clean now and place on a more frequent cleaning schedule
Bulk food containers with white powders including flour and drake's were not labelled with identification of the food. Properly label all bulk foods to identify the food product and to avoid mix up.
This incident (5327) does not have any more information on it
This incident (36058) does not have any more information on it
The ice cream scoops are in the dipper well eith water turned off. Turn on the water with a light flow for proper scoop storage while in dispense mode.
The towels on the trays in the beer cooler are lining trays to absorb moisture. Moisture build up may be due to a plugged drain. Unplug drainline and then remove towel liners and replace with rubber mesh matting or equivalent which is nonabsorbent, smooth and cleanable.
The drainline for the beer cooler may be plugged as their is excess moisture build up on the bottom of the cooler. Unplug drainline
The sehlves in the walk in cooler are rusty and must be refinished so that they are smooth and cleanable. Sand and repaint with approved stainless paint.
The tray under the microwave and the ledges between the stacked ovens in the rear need cleaning. Clean now and place on a more frequent cleaning schedule.
Ovens in front and rear kitchen need cleaning. Clean now and place on a more frequent cleaning schedule.
Thermometer is missing for the beer cooler on the right side of the bar. Provide a thermoemter for this unit in order to properly monitor the temperature for the unit.
The following non food contact surfaces need cleaning: the sides of the equipment in the rear cook area, the non food contact surfaces of the ice machine. Clean now and place on a more frequent cleaning schedule.
The light in the walk in freezer is burnt out. Replace to provide adequate lighting in the walk in.
The coverplate for the light switch for the walk in freezer is missing. Replace light switch cover to eliminate openings on the wall of the unit.
Microwave on roll cart parked in front of handsink blocking access for routine handwashing. Relocate roll cart so that the handsink can be accessed routinely for proper handwashing. Corrected by relocating the roll cart at time of inspection
Thermometer missing from the upright cooler. Provide a thermometer for the cooler in order to properly monitor the temperatures for this unit.
(Critical) Assorted potentially hazardous foods found at 48 - 54 degrees f in the prep unit opposite the cooking equipment. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding all ph foods in the unit at time of inspection. Implement a temperature monitoring policy for all coolers in order to determine potential future problems prior to excessive temperature elevations and in order to take corrective action immediately.
The interior liner of the prep unit is being held to the top lid cover with duct tape. Repair or replace liner as the duct tape is not an approved method of keeping this attached as it is not a cleanable surface. Melted handles on spatulas are no longer cleanable. Replace the spatulas with new ones that are cleanable surfaces.
The prep unit opposite the cooking equipment found at an ambient air temperature of 51 degrees f with ph foods at 48 - 54 degrees f. This unit is ordered out of service for the storage of potentially hazardous foods until repaired and capable of maintaining 41 degrees f or below for all ph foods.
The fryer cabinets are in need of cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) Two different sauces were reheated for hot holdng and temped at 118 - 121 degrees on the steamer. Reheat within two hours to 165 degrees f on stove top and then place into the steamer. Make sure the steamer is on long enough to hold foods at 135 degrees f. Corrected by completing reheat of foods on stove top to 165 degrees.
A certified food safety manager is required for the facility. Previous food safety manager is no longer employed with the facility. Complete within 90 days
The handsink was blocked for access for routine handwashing. A cart was in front of the handsink designated for handwashing for the make line and by a bucket in the sink basin at the bar. Keep handsinks accessible for routine handwashing.
The gasket on the door of the prep unit is torn. Once split it is no longer cleanable. Replace split gaskets.
There was evidence of food being improperly cooled by cooling in deep containers with moisture on the underside of the lid found in the walk in cooler. Food was temped at 38 degrees f. Discontinue placing food into the cooler in deep containers while warm. Use shallow pans on ice or use the freezer to expedite the cooling process and provide ice wands for cooling liquid foods properly such as soups chilis or gravies.
The pop spray gun on the outer side of the bar needs cleaning. Clean now and place on a more frequent cleaning schedule that employs proper cleaning methods to preclude accumulation build up. Corrected by cleaning pop spray gun at time of inspection. The hood filters above the rear cook area need cleaning. Clean now and place on a more frequent cleaning schedule.
The ice cream scoop was sitting in standing water in the dipper well without water running. Keep water running when scoop is in dipper well for proper in use utensil storage.