220 W. Michigan Avenue
Saline, MI 48176
(Critical) Improper cooling method in use for cooked whole potatoes. Cooked and cooled potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Corrected at time of inspection by spreading out cooked whole potatoes into 3 shallow pans uncovered and placing into walk-in-freezer for 30 minutes. After 30 minutes potatoes dropped 60°F. Will continue to use walk-in-freezer to facilitate cooling process
(Critical) Potentially hazardous food items in display cooler maintaining at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by discarding key lime pies and reese's cream pies maintaining at 45°F - 46°F in display cooler. Ambient air thermometer in display cooler reading 50°F; confirmed with my thermometer ambient air at 49°F. Facility may consider using the display cooler for storage of non-potentially hazardous food items only (juice, water, apple pie, packaged cinnamon buns) and have "display only" potentially hazardous pies; remainder of these pies would be stored in wic to maintain at 41°F or below at all times
(Critical) (1) observed potentially hazardous food items in true four drawer refrigeration unit on cook line at improper temperature. Potentially hazardous food shall maintain at 41°F or below or 135°F or above at all times. (2) obsereved potentially hazardous food items in display cooler front counter at improper temperature. Temporarily corrected at time of inspection by: (1) discarding potentially hazardous food items found at 52°F - 57°F in four drawer unit. This unit is ordered out of service for the storage of potentially hazardous food until it is repaired and capable of maintaining food at 41°F or below at all times. The 2 other prep units on the cook line are maintaining food at proper temperature. (2) discarding pumpkin pies found at 47°F in display cooler. Did not have box for pumpkin pies, per owner pumpkin pies did need refrigeration (spoke with owner on phone). The remainder of the food items in this display unit were not potentially hazardsous, fruit pies, no-chill creamers, water, juice, etc. Please do not store any potentially hazardous food items in this unit until it is repaired and capable of maintaining food at 41°F or below. ,
(Critical) Raw eggs stored above cut watermelon in 2 door prep unit on cook line. Please store ready-to-eat food items above and away from any raw animal food items. Corrected at time of inspection by relocating cut watermelon to the other side of the prep unit with other ready-to-eat food items
(Critical) Can opener blade in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Corrected at time of inspection by properly cleaning and sanitizing can opener blade. Please monitor for cleanliness and clean daily or more often if necessary
(Critical) Hot food items from hot holding unit on cook line observed cooling improperly in walk-in-cooler at the end of the day (facilitiy closes at 3:00 pm). Cooked and cooled potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Corrected at time of inspection by placing the gravy in a shallow metal pan with less than one inch of food product in pan and the remaining food items (in sixth pans) in bus tubs with ice with the ice level above food level; stirring food in all containers and placing in wic uncovered. You will need to monitor to assure the proper cooling criteria as stated above has occured. Facility will look into purchasing additional metal shallow pans.
These areas in need of cleaning: interior magic chef freezer on cook line, base for magic chef freezer, exterior both microwave ovens including handle area on cook line, top of 4 burner stove, sides of cooking equipment, tray under 4 burner stove, several refrigeration door gaskets, top of clean knife rack rear kitchen, top of bulk food bins, floors in rear kitchen near ice machine, exterior portable fan and floors between front counter and rear kitchen. Please clean now and as often as necessary to maintain in clean condition
Wet wiping cloths found stored improperly on cook line. Please store wet wiping cloths in wet wiping cloth solution at proper sanitizer concentration
(1) four drawer refrigeration unit on cook line and display cooler not maintaining food at proper temperature. Please repair and maintain in good repair. (2) some refrigeration door gaskets in poor repair, including those on the 4 drawer unit on cook line. Please replace to provide good seal and so smooth and easily cleanable. (3) hood filter missing from small hood canopy on cook line with flat top grill and gyro machine. Please replace hood filter. (4) handle missing from one of the hot holding wells. Please replace handle
Ice scoop found stored improperly. Please store in clean, protected location. Corrected at time of inspection by providing clean container to store ice scoop in
No waste receptacle on cook line near handwash sink. Please provide waste receptacle at all times near handwash sinks for proper disposal of soiled paper towels. Closest waste receptacle in dishwash area
This incident (6174) does not have any more information on it
This incident (36265) does not have any more information on it
(Critical) Observed open cup in rear kitchen prep area. Food employees may drink from closed beverage containers. Critical corrected: at time of inspection removed open cup. Discussed use of closed beverage containers to prevent potential contamination
(Critical) Consumer advisory missing from lunch special menu on tables and from menu boards. Please add proper consumer advisory for the eggs and meat items requiring the advisory. Not corrected. Provided pic with proper wording
Inaccurate ambient air thermometer in walk-in-cooler. Provide accurate thermometer and monitor temperatures several times daily
Soap dispenser not functioning at front counter handwash sink. Please provide soap at all times at all handwash sinks
Dumpster lid found in open position. Please close when not in use
(1) front counter handwash sink drain not accepting water causing water build-up onto floor. Repair and maintain in good repair. (2) please re-establish proper air gaps on 2-comp sink food prep sink and ice bin front counter; currently air breaks. The air gap shall be twice the pipe diameter above the flood rim of the drain. A follow-up inspection will be scheduled within 10 days to check on the correction of these items
Wet wiping cloth found stored improperly. Once wet please store in wet wiping cloth solution at proper sanitizer concentration
Paper towel dispenser jammed at dishwash area handwash sink. Please provide paper towels at all times at all handwash sinks
(1) refrigeration door gasket on turbo air 2 door prep unit on cook line in poor repair. Please replace to provide good seal and so smooth and easily cleanable. (2) left door on turbo air 2 door prep unit not closing properly. Please repair and maintain so door closes properly
These areas in need of cleaning: top of bulk food bins near prep area handwash sink, handle area 2-comp sink rear kitchen, floors under/behind ice machine, some shelving units rear kitchen, interior/exterior microwave oven, top ledge 2 drawer ric on cook line, top of 4 burner on cook line, floors near waste receptacle on cook line and floors under/behind all equipment front counter. Please clean now and as often as necessary to maintain in clean condition
(Critical) Some potentially hazardous food items found without proper date marking. These food items once opened, prepared or removed from the freezer shall be clearly marked with a discard date. Critical corrected: at time of inspection discarded some food items - shredded chicken and rice pudding and marked other food items since date prepared/opened/removed from feeezer known - opened cottage cheese, tuna salad, chicken salad, some wrapped deli meat and cream pies front display ric. In future please mark all refrigerated, ready-to-eat, potentially hazardous food items, this includes any food items that have been cooked and cooled
(Critical) Back-up gravy found at improper temperature in hot holding unit. Cooked and cooled potentially hazardous food shall be reheated to 165°F for 15 seconds within 2 hours. Critical corrected: at time of inspection reheated gravy to >165°F; will maintain back-up gravy >135°F once reheated in hot holding unit at all times. All other food items maintaining >135°F in hot holding unit. Back-up gravy was in tall plastic cottage cheese/sour cream type container with most of the gravy above the water in hot holding unit
(Critical) Hot and cold water shut off at handwash sink front counter due to leaks and no soap in soap dispenser at handwash sink; food prep occurs at the front counter. Proper handwash cleaning procedure could not be followed due to lack of functioning sink and lack of soap. Not corrected. ,
These areas in need of cleaning: floors near bulk pop dispensing area, shelf under prep table rear kitchen, top of dishmachine, top of ledge on reach-in-cooler doors on cook line, interior small upright freezer on cook line, top of 4 burner on cook line, microwave tray on cook line, underside of pop dispenser housing front counter and floors between cook line and front counter behind equipment. Please clean now and as often as necessary to maintain in clean condition
Refrigeration door gaskets in poor repair on 2 door prep unit on cook line. Please replace to provide good seal and so smooth and easily cleanable
Soap dispenser not dispensing soap at handwash sink end of cook line. Please provide soap at all times at all handwash sinks. Corrected at time of inspection by installing new soap dispenser
Gloves being re-used front counter bread toasting area. Single-use gloves shall be used for only one task and discarded when interruptions occur in the operation
Exterior grease waste lid found in open postion. Please close when not in use to prevent potential insect and rodent attraction
Some clean dishes stacked wet. Please provide addtional shelving to air dry dishes prior to stacking
(Critical) One of the drain lines terminating from the ice machine found with an air break. Please provide an air gap for the drain line a minimum twice the pipe diameter above the flood rim of the drain. Critical corrected: at time of inspection owner cut drain line to provide proper air gap
(Critical) Some food storage/preparation in dishwash area next to sink with soiled dishes and utensils. Critical corrected: at time of inspection relocated pot of cooked potatoes in pre-rinse sink in dishwash area and tub of peeled potatoes on drainboad next to pre-rinse sink to food prep area rear kitchen. 2-compartment sink in dishwash area; one sink designated handwash sink; the other sink pre-rinse sink. Please discontinue doing any food prep in dishwash area. A 2-comp sink in prep area for food prep
(Critical) Hand sanitizer and hand lotions found stored improperly at cook line and front counter. Critical corrected: at time of inspection relocated these items to proper storage areas
(1) some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable. (2) provide missing hood filter over flat top grill next to gyro machine
One of the metal-stem thermometers not calibrated properly. Corrected at time of inspection by calibrating thermometer using ice bath method
Please hang the mop to dry between uses
These areas in need of cleaning: floors under shelving rear dry storage area, floor/wall juncture in some areas of kitchen, hood filters above left side of large flat top grill, top of 4 burner and floors under/between equipment cook line/waitress station area. Please clean now and as often as necessary to maintain in clean condition
Knives found stored between prep units on cook line. Please store in a clean, protected location. Corrected at time of inspection by providing a clean pan to store knives
Dishwash area handwash sink not accessible for handwashing. Please discontinue storing soiled dishes in the handwash sink. Use second sink for pre-rinsing
Some clutter and unnecessary items in section behind prep table. Please remove tires and other items not used in the operation and maintenance of facility. This will make it easier to clean and will prevent potential harborage conditions for insects and rodents
Dumpster lids found in open postion. Please keep lids closed when not in use to prevent potential attraction and harborage conditions for insects and rodents
Handwash sink front counter leaking underneath. Please repair and maintain in good repair
Floor grout missing in some areas in dishwash room and rear kitchen. Please replace grout as needed to prevent water and food build-up in these areas; to provide a smooth, easily cleanable surface
Please provide paper towel dispenser for front counter handwash sink.
(Critical) Person in charge not familiar with employee health reporting requirements. Critical corrected: at time of inspection discussed employee health reporting requirements including reportable symptons and "the big 5" illnesses. Facility does have employee health poster; will discuss contents of poster with all staff
These areas in need of cleaning: underside of pop dispenser housing front counter, metal tray under grill, underside of grill next to egg mixer, top of 4 burner stove, underside of egg mixer, top of knife rack (consider replacing with stainless one), floors under front counter equipment and floors in closet next to restrooms. Please clean now and as often as necessary to maintain in clean condition
(1) please provide paper towels in a paper towel dispenser front counter handwash sink. (2) please provide paper towels in employee restroom at all times
Some of the metal stem thermometers on cook line not calibrated properly. Please calibrate and check routinely. Discussed ice bath method
Please wrap condensate line in walk-in-cooler
Dumpster lid found in open position. Please keep dumpster lids closed when not in use
(1) some refrigeratoin door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable. (2) provide missing hood filter over gyro machine
Please provide adequate lighting in walk-in-cooler; highest wattage light bulb allowed
(1) please re-establish air gap on ice machine drain line rear kitchen. The air gap shall be twice the pipe diameter above the flood rim of the drain. One of the drain lines is properly air gapped. (2) please provide larger receiving receptacle for drain lines front counter draining into drain in closet. Continue to provide proper air gap. (3) repair or replace loose faucet in men's public restroom. (4) handwash sink front counter leaking underneath; please repair and maintain
Please provide base coving front counter wall near handwash sink and behind prep unit
Observed cooked potatoes cooling impropely in large tub in walk-in-cooler (tub was approximately half full; 2-3 potatoes high). Cooked and cooled potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 70°F to 41°F. Corrected at time of inspection by providing a second tub to spread out cooked potatoes into a single layer.
(Critical) The server salad prep cooler was found holding foods at 45f - 51f. Must be holding below 41f. All potentially hazardous foods were discarded. Do not store any phf's in this unit until repaired and confirmed unit is holding below 41f. I will be back in 2 weeks to verify it has been repaired.
One of the cooks did not have a hat on. Must enforce unless head is shaved.
Replace of sand down the excessively grooved cutting boards.
Replace damaged gaskets on coolers.
Boiled potatoes found cooling in too large of a container. Store policy is to cool on sheet trays but not being followed. Correct staff behaviors and assure following store policy.
Clean the interior of the microwave more often.