146 E. Main St.
Manchester, MI 48158
(Critical) The dish machine was not dispensing sanitizer. Do not use machine until repaired and confirmed to be putting out 50-100ppm. You folks need to use test papers on a daily basis to check your dishmachine. You also need to consider a water treatment system to control the amount of minerals in your water supply feeding the dishmachine. I will be back in 2 weeks to verify dish machine is sanitizing properly
You folks need to clean the storage bins that you store your clean utensils in more often.
Replace the ripped gasket on the upright cooler at the cook line.
The interior of the convection oven needs to be cleaned more often.
Please clean the top of the dish machine more often.
Your cutting boards on your prep coolers and grill are excessively grooved. You can sand them down to remove the grooves and make them easily cleanable again.
(Critical) The quat sanitizer was barely detectable in the 3 comp sink. Manufacturer specs call for level to be at 200 ppm. Staff need to be using test papers everyday to assure levels are at 200ppm. A new container was installed and level came out at 200ppm. Corrected.
The metal stemmed thermometer was 5*f too low. Corrected by adjusting in an ice bath.