Dexter, MI 48130
(Critical) The meat slicer was found dirty behind the blade. Staff need to be sure they are thoroughly cleaning and sanitizing the slicer after each use. Corrected by cleaning while present.
This incident (36320) does not have any more information on it
(Critical) I found diced tomatoes at 52*f sitting out on counter at pizza prep table. Cut/diced tomatoes are potentially hazardous and need to be kept at 41*f or less. Keep them in one of the pans on the cold rail, not out at room temps. Corrected by discarding and keeping them on cold rail from now on.
The outside of many of your pizza pans are encrusted and no longer easily cleanable. Please change out to new ones.
This incident (36322) does not have any more information on it
This incident (6429) does not have any more information on it
(Critical) The deli meats in the prep cooler were not date marked. Be sure staff are dating the sliced meats, just as they are the unscliced portions. Corrected by doing such.
The non-food contact portion of the potato slicer was observed dirty. Be sure staff are cleaning this as well as they are the blades.
Repeat violation 2 times in a row. Please be sure mops are hung up after uses, not sitting in mop sink. Suggest getting a better mop holder.
(Critical) The mop sink faucet has a hose connected without the required hose bibb vacuum breaker. This needs to be always be on the faucet. Corrected by purchasing one at hardware while i was present.
Be sure all staff are wearing hair restraints.
Certified manager certificate exired in feb/2011. Within 90 days, you need to have someone re-certified. Fax over a copy of your certificate to me by may 23, 2012.
Please clean the pizza oven exhaust filters more often as yours a quite dusty.
The mop was found sitting in the service sink. You need to provide a mop holder and hang up between uses to facilitate rapid drying.
This incident (6439) does not have any more information on it
I found a spray bottle (not labeled) in the prep area. It turned out to contain water. All working containers must be labeled by the common name of their contents.
The floor of the walk-in refrigerator, needs to the swept. Clean the floors in the restaurant frequently as an important part of a good sanitation program.
The restroom ventilation fan cover needs to be cleaned. Frequently clean this cover, so that the fan works efficiently.
As discussed, keep the hand sink clear, so that hands can be easily washed. Frequent hand washing is critical in preventing the spread of germs
(Critical) The quat san in the spray bottle was well over 400ppm. Needs to be at 200ppm. Use test papers and be sure it is at proper levels. Train staff. Corrected by making at 200ppm.
The handsink in the front prep area drains slowly. Have drain cleared.
(Critical) Sanitizer is not available at the time of inspection. All dishes, utensils and equipment must be routinely washed, rinsed and sanitized. A sufficient supply of quat. Or chlorine sanitizers must be available at all times. Corrected at the time of inspection. The manager has obtained chlorine bleach at the time of inspection.
Provide a refrigerator thermometer in the bottom compartment of the pizza make table.
This incident (6446) does not have any more information on it
(Critical) Feta cheese that was put into portion cups were not dated with the same date on the "parent" container. Staff must all be aware to follow dates all the way through the process. Corrected by changing dates on portioned product to parent date.
(Critical) 2 cans of chafer fuel were found stored above a prep table. Store toxic items away from foods and food prep areas. Corrected by storing in safe location.
(Critical) Date marking system is not correct of consistent among all staff. I found foods dated up to 10 days out. All staff need to be dating product only 7 days out. Correctd through manager overseeing this happens.
Make sure that spray bottles of water are labelled "water". Corrected.