115 E. Main Street
Manchester, MI 48158
(Critical) Observed salsa, cream cheese, sour cream and cottage cheese in the three door cooler at 49 to 51f. Corrected by discarding these foods
(Critical) I observed untensils stored in a dirty container under the main prep table on the line. Staff need to keep clean utensils covered to protect from food debris. Corrected by cleaning utensils and covering.
(Critical) Washwater temp at bar was at 99*f. Must be 110*f or greater. Please use thermometer to assure. Corrected by dumping water and adjusting to >110*f.
The handsink by the dishwash area is dirty. Please keep cleaned and sanitized.
Several tongs were hung from the dry rack in a high foot traffic area. Store clean utensils in an area/manner that will protect them from contamination.
The interior of both microwaves on the cook line were dirty. Staff need to be wiping these out often with sanitizer cloths.
The vents and the ceiling tiles around the vents are dusty. Please put this area on a more frequent cleaning routine.
This incident (6645) does not have any more information on it
This incident (36376) does not have any more information on it
(Critical) I found kitchen utensils stored in dirty bins with french fries in them among other food debris. Staff need to keep lids on storage bins and also clean the bins often. Corrected by running all dirty ware through dishmachine.
(Critical) The meat slicer was not thoroughly cleaned after use. I observed food particles on the back side of the blade and in hard to reach areas. Staff need to thoroughly wash, rinse and sanitize the slicer and have small brushes to reach into hard to reach places. Corrected by cleaning properly while i was here.
(Critical) I found coffee cream at 49* at the self serve table. This store uses time as health control, but time was not marked. I would like you to use a dry marker to mark the out time on the container itself. Corrected today by discarding and marking time on cleaned container.
Observed improper thawing of chicken. You need to have cold, running water on submerged product being thawed.
There were no wiping cloths in the sanitizer bucket on the main cook line. Staff need to be using sanitized cloth towels often when wiping prep surfaces.
There were no paper towels stocked at the bar and the mens restroom handsink. Staff need to keep stocked.
Staff were not aware they needed to verify delivery temps of foods from suppliers. Staff need to verify foods are delivered at 41*f or less.
Please clean up the refuse in the dumpster area.
The interior of both microwaves were found dirty. Staff need to be wiping them out often with sanitized wiping cloths. Also, the drip tray on the stove was dirty. Clean more often.
Opened dry good products need to be stored in a container with a tight fitting lid on them.
(Critical) I found an opened brick of cream cheese dated 1/6. Also, the tuna on the main line has a use by date of 1/12. Staff need to be checking dates of all product daily and discarding expired foods. Corrected by discarding.
(Critical) There is not a consistent and compliant date marking system in place with all the staff. Some staff are marking the start dates, others the end dates and some both. Everyone needs to be doing the same thing. I would like to see you using the use by date, which is 6 days from the make/prep/open date (see handout). I will be back in 3 weeks to verify you have a consistent date marking system in place.
(Critical) The dishmachine was found not sanitizing per test strip verification. Keep at 100ppm. Do not use the machine until repaired. Staff must be using chlorine test papers every moring before using machine to verify proper sanitizer levels are coming into the machine. I will be back in 3 weeks to verify it is working properly.
(Critical) I observed a cook drinking from an uncovered cup in the back of the house. Staff must be using cups with lids and straws when consuming beverages in the back of the house or behind the bar. Corrected by enforcing this with staff.
Your wiping cloths are dirty. Be sure you have adequate supplies of clean towels. Also, staff need to keep wiping cloths immersed completely in sanitizer solution between uses to disinfect the towels.
(Critical) The can opener blade was observed dirty. This must be cleaned every day! corrected by running through dish tank.
You folks are generally not cleaning as well as you need to. The main cook line area was found to be dirty. Please clean thoroughly!
Repeat violation 2 times in a row! the cutting boards are excessively grooved and no longer easily cleanable. Please replace them.
Please repair the foot pedals on the kitchen handsink.
Cooks had no sanitizer bucket made up. Always have one to keep wiping cloths in.
Handsinks were observed being used as dump sinks. Hand sinks are to be used exclusively for handwashing. Keep them clean!!!
Repeat violation 2 times in a row!!! replace the damaged gaskets on the upright cooler across from the grill within 2 weeks!
(Critical) I found several items not cooling in a manner that would allow for proper cooling (pasta sauces, soups, etc). Explained in detail to kitchen manager how to safely cool their cooked off product by using hotel pans and cooling in the back part of the walk in cooler by the compressor fan. For the next 2 weeks, use the cooling chart i left to document times and temps of all hot items that you cool. Fax into me at the end of the 2 week period. Items cooling were not past the 6 hour limit and were put into proper cooling methods.
(Critical) I observed cleaning chemicals stored unsafely above liquors in the bar cabinet and next to clean plates in back area. Store toxic items in safe location away from and below foods/beverages/and food contact items. Corrected by doing such.
(Critical) I found raw burger above feta cheese and raw eggs stored in a tray over raw produce product in the breakfast make cooler, creating a cross contamination potential. Store any raw animal product below and seperated from any ready to eat foods. Corrected by doing such.
I observed keys and cell phones sitting on the prep table in the main food prep area. Staff need to keep personal belongings away from food or food prep areas.
You folks need to discontinue re-using retail food containers. They are to be tossed after initial use. Obtain commercial, food grade containers with lids.
Clean the drip pans on the stove and the floor drains more frequently. Also, keep the dishwash area cleaned and organized. Don't use skid liners on storage racks.
Post handwash signs i left you at all handsinks