8031 Main St. Suite 100
Dexter, MI 48130
(Critical) Cases of pop are stored right next to gallons of cleaning chemicals in the storage closet in the bathroom. You need to thoroughly organize this closet and get the pop above the toxic items. Corrected by doing so. This closet will need to be kept organized at all times.
(Critical) The mop sink has a wye connector with shut off valves downstream of the atmospheric vacuum breaker, which makes the vacuum breaker not functional. You need to install sidekick bleeder on this faucet. I will be back in 2 weeks to verify that you have this installed.
(Critical) I observed an opened gallon of milk with an open date of 9/14. Staff need to be discarding foods that are past the use by date. I want all servers and bartenders using the same stickers the back of the house are using and post both dates. . . . The open date and the discard date. Also, use up one milk before opening a 2nd. Found 2 opened white and chocolate milks in the server station cooler. Corrected by discarding expired milk.
(Critical) Your facility has a population of drain flies in it. You need to contract with a licensed pest control company that does a thorough inspection of your facility for breeding locations and causes that are contributing to the presense of drain flies, and the treatment and cleaning of floor drains. Save copies of written reports from pest company for my review at the follow up inspection in one month.
(Critical) The quat test papers had gotten wet, rendering them non-functional. Also, the manager used chlorine test papers to measure quat levels, which wont' work. Staff need to have functional test papers and be knowing which ones to use for what. The chlorine test papers are for the dish machines. Corrected by finding a new quat test kit in the office.
Please keep dumpster lids closed at all times after using.
Pots are stored where the coat rack is. You either need to move the pot storage area or the coat rack so personal belongings are not in an area with foods or food contact items.
You need to store dirty mop heads and linens in a covered container to keep from attracting drain flies into your store.
Pizza prep person had no hair restraint on. Please assure all staff have hair restraints on while working with food prep.
Please discontinue using milk/bread crates as storage racks as they are not easily cleanable, nor do they provide the 6" minimum clearance to get a broom and mop under to keep the floors clean.
(Critical) I observed chili that was cooked off yesterday at 51*f in the walk in cooler in a large stock container. Hot foods must cool rapidly, from 135*f to 70*f in less than 2 hrs and from 70*f to 41*f in less than 4 hrs. You need to put hot sauces, soups, dips, chili in large, shallow hotel pans to cool with lids off while cooling. Once product has cooled to below 41*f, you can put back into large storage containers. Corrected by discarding and using shallow hotel pans to cool in from now on!
(Critical) I observed raw chicken above ready to eat foods(limes, lettuce) in the main line prep reach in cooler. Always store raw animal foods below ready to eat foods. You really need to put in addition racks on the left side of this cooler so you can store foods properly. Corrected by storing chicken on bottom.
(Critical) The bar glasswash machine is not getting sanitizer into it. Staff need to be using test papers to verify machine is dispensing 50-100ppm every morning!!! service tech out and repaired it!
You need to keep the back door closed, as flies are getting in through the "curtain". You would need a tight fitting screen door here if you want to keep the back door open.
The drain line out of the ice bin at the server station has slipped down into the drain cup, eliminating the required air gap on this line. Have the line re-secured so it is permanently air gapped!
Staff need to clean the floor drain at the bar more frequently.
I observed flies in your store, especially by the back door. You need to keep the back door closed.
Someone hung their sweatshirt over the pop syrup rack. Be sure staff hang personal clothing on hooks provided.
Paper towels were not re-stocked after depleting at the salad prep handsink. Staff need to be re-stocking immediately after depletion.
(Critical) I observed some trays of raw shell eggs stored above apples in the walk in cooler, creating a potential for cross contamination. Always store raw animal product on bottom shelves and seperated from any ready to eat foods. Corrected at time of inspection.
(Critical) All sanitizer in the wiping cloth buckets was above 200 ppm. Person making up solution put in 4 pumps, when it requires 1. Staff need to be trained and using test papers to verify sanitizer is kept at 50-100 ppm. Corrected by making up new solution at proper strength for all buckets.
(Critical) I observed 2 spray working spray bottles not labelled. Always label with common name of contents within. Corrected by discarding bottles.
(Critical) I found chili recently stocked onto a steam well at 115*f. Re-heated foods must be heated on stove to >165*f before stocking in steam wells. Staff need to use thermometers to verify heating temps. Corrected by further heating to above 165*f.
(Critical) I observed chemicals stored right next to hanging kitchenware by the dishmachine. I also observed boxes of food service gloves stored on rack with the cleaning agents. Store gloves in another location. Lastly, chemicals were found stored above pop in the storage room in the ladies restroom. You need to remove all pop and beverage glasses from this storeroom. I will be back in 2 weeks to verify permanent locations for storing the above items
(Critical) Single service creamers requiring refrigeration were found stored out at room temp at the bar and at the server station. Must keep at 41*f or less. Corrected by discarding.
The main prep cooler on the cool line was found holding product at 43-44*f. Needs to be holding 41*f or less at all times. Unit must be serviced within 24 hours. Also, the walk in cooler by the pizza prep station was found holding product at 42*f. Have this serviced also. The left side beverage cooler at the bar was found holding at 44*f. Lastly, the "cut station" prep cooler tripped the gfi circuit and all product was 65*f in this unit. You need to have an electrician determine what is causing the circuit to trip and repair that. All food in this cooler was non-potentially hazardous.
The handsink in the pizza prep station was obstructed by the placement of the working pizza pans being stored in front of it. You need to not have anything stored near handsinks as they need to be easily accessible. Furthermore, the pizza pans are exposed to splash in this area from handwashing.
Post a sign at the salad prep area handsink.
Replace the missing light lense covers in the kitchen.
Beverage pitchers/caraffes were stored under the handsink in the server area, exposed to drain pipes. Do not store any foods or food contact items under the handsink.
Make sure there are accurate thermometers in all of your cooler and be taking temps in coolers at least 2 times a day.
(Critical) Date marking is not in compliance completely here. All the house made dressings, 2 opened containers of whipped cream at the salad station, opened cottage cheese and gallon of milk in walk in, feta cheese at the grill cooler and opened half and half at the bar were not date marked. You need to be sure all staff are consistently date marking properly. I will be back in 2 weeks to verify this.
(Critical) The bar dishmachine had no detergent or sanitizer coming to it due to empty supply containers. Staff need to be checking dishmachine daily (use chlorine test papers and visually check product containers). Corrected by restocking product. Confirmed sanitizer at 100ppm.
Do not store ice scoops and ice buckets on ice machine. Hang up bucket and keep ice scoops on clean surfaces, such as ice scoop holders or in a clean food container.
Store tongs at the grill in a safe location, not on stove handle.
I observed handsinks being used as dump sinks. Handsinks are to be exclusively used for handwashing. Use designated dump sinks for other uses.
No paper towels stocked at bar handsink. Last one to use needs to restock. Corrected.
Once you open bagged product, put into covered containers.
There is not a certified food safety manager working full time at this store. You have 90 days to be in compliance with this. You must fax over copy of servsafe certificate within the 90 days.
Most of the sanitizer buckets had little to no chlorine residual in them. They need to be changed out more often. Be sure to keep them at 50 - 100 ppm at all times and be sure staff keep cloths immersed in solutions!