223 E. Main Street
Manchester, MI 48158
(Critical) You need hose bibb vacuum breakers on both hose connections in the basement mop sink. I will be back in 3 weeks to verify they are installed.
(Critical) The can opener blade was found dirty to sight. Staff need to be running this through the dishwasher after using. Corrected by cleaning it.
(Critical) No metal stemmed tapered tip thermometer on site. You need to purchase at least one of these and be using them on a regular basis. I will be back in 2 weeks to verify you have one!
(Critical) The upright chicken cooler holding product at 47*f. The pastry cooler holding product at 45*f. Walk in cooler found holding product at 45f. Foods must be held at 41*f or less. Staff temps all showed 38* when taken this morning. The ambient air thermometers were found not accurate. Also, staff need to be taking temps with an accurate metal stemmed thermometer of foods within the coolers. I want you to take temps at least 2 times a day to assure coolers are holding 41*f or less. Temporary correction is the owner brought over his reefer truck to store product from the above coolers in until tech can get out to repair these units. Put pans of water in all 3 of these coolers and take temps of the water after the units have been repaired. If the water temps are 40*f or below, then you can store product back in these coolers. I will be back in 2 weeks to verify units are holding product at 41*f or less.
(Critical) I observed 4 unlabeled spray bottles in the basement storage area. Staff need to be labeling bottles with the common name of contents. Corrected by labeling.
(Critical) I found 2 unsafe cooling methods. One was seared off chicken breasts were cooling in an upright cooler. Hot foods must be cooled in a walk in cooler. The 2nd was a pan of potato/onion pie was wrapped while still cooling. When cooling, do not cover foods to be cooled to expedite the cooling. Please correct these habits in your staff. Corrected by doing the above.
No wastebasket at main cook line handsink. Keep a wastebasket at all handsinks for ease of paper towel disposal after washing hands.
The ambient air thermometers in most of your coolers are not accurate. Obtain new ones and make sure they match up with the temps you are getting with your digital thermometer.
Ice scoop at front bar area found stored with handle in contact with ice. Keep a clean container to store ice scoop in.
The 3 door freezer in the basement is not holding below freezing. Remove product to a working freezer. Product was still frozen.
Replace the missing light lense in the kitchen.
You need to clean up the refuse around the dumpster area and please keep this area clean.
Post employee handwash signs in the front restrooms.
This incident (8338) does not have any more information on it
This incident (36852) does not have any more information on it
Clean the door seals on the upright freezers in the basement more often.
The hood filters have gaps in them and one filter was not seated properly, leaving huge unfiltered gaps. There is grease dripping from the exhaust flue. Repair this please and clean.
No paper towels stocked in the employee restroom. Always keep stocked.
Replace the missing light shield lense in the kitchen and put in shatterproof bulbs in the basement by the freezers and walk in cooler.
You need to secure the screen in the window in the kitchen so it has no gaps around it. Tape is not the answer.
Repair the damaged floor in front of the 3 comp sink. Also, repair the loose coving behind the convection oven
Keep paper products off floor in basement. Need to be a minimum of 6" above the floor.
The exhaust vents are not working in the restrooms. Repair asap.
Replace the excessively grooved cutting boards.
(Critical) The dishmachine is not sanitizing. Do not use it until repaired and dispensing 50-100ppm chlorine. I will be back to check it in 3 weeks.
No chlorine test papers found. Staff need to be using them daily to confirm dish machine is sanitizing 50-100ppm chlorine.
Keep coffee filters in covered containers. Also, keep catered to go items in protected containers and all product muct be kept at least 6" off the floor on storage racks. The basement needs to be organized better.
Several of your cutting boards are excessively grooved and no longer easily cleanable. Replace the soiled looking ones.
You need to provide adequate space and equipment to air dry your cleaned kitchenware. Do not use the plastic portable carts.
You need to install a sewer trough under the sewege pipe that is over the chest freezer in the basement.
You need to replace the broken door latch on the walk in cooler.
Kitchen staff need to be wearing hair restraints!
No paper towels stocked at handsink in dishwash room. Keep towels stocked inside the dispensers.
The handsink at the cook area was dirty. Staff need to keep it clean and not be dumping things in it.
Provide light shields for exposed florescent light bulbs. Also, use shatterproof light bulb.
You folks need to do a better job keeping your facility cleaned on a daily basis. The hood filters at the front stove area are dirty. Drip trays and stove is dirty in rear cook area. The floors in the basement need to be kept cleaner.
You need to use proper cooling methods. Spread foods into shallow pans when cooling. If using ice wands, you need to stir often with the wands and also keep foods in walk in cooler while cooling.
Replace the loose and damaged floor tiles in the pastry kitchen area.
(Critical) I found cooked off chicken breasts sitting out in the kitchen on a speedrack at 120*f. Hot foods must be rapidly cooled properly in the walk in cooler. Leave foods uncovered and put into the back of the walk in cooler. Corrected by doing this.
(Critical) I found 3 pans of potato pie at 60* on a speedrack in the kitchen. Staff pulled out and did not do the prep work on it in a timely manner. Must work batch control and keep out for minimum time to do prep. Corrected by cooling back down and changing habits. Will bring on pan at a time out and prep before bringing out next pan.
(Critical) The date marking system is not consistent throughout the facility. Some folks are marking the make date. Others are using the make and use by dates with 7 days, others used 8 days and one pasta salad container was not dated at all. I would like you all to be dating the same way, with make and use by dates, adding 6 days to make dates. Correxcted on site by dating such.
Provide light protection on bulbs in prep area where panels are cracked. Also, end caps needed on light shields in pastry prep area.
You must repair the leaks in the roof where it is coming into the kitchen.
Hang up mops after use to facilitate rapid drying. Provide a mop holder.
Snow blower found stored where freezers and equipment racks are located. Store snow blower elsewhere.
No sanitizer buckets were made up and food prep was occuring. Always have sani buckets made up with 100ppm (per manufacturer instructions) and keep wiping cloths in solutions between uses. Also, do not use cloth towels as board stablizers. Obtain approved board stablizers.
Screen in window was not tight fitting. Be sure they are to keep out insects/rodents
I observed mouse droppings in your facility. Have a licensed pest company out to treat for mice and seal off points of entry.
I observed the storage containers for cleaned ware dirty. You need to be sure to clean your storage containers.
(Critical) The can opener blade and the slicer were observed dirty. Be sure to thoroughly clean and sanitize these items after each use. Corrected by cleaning while i was present.
(Critical) I found several chemicals stored on a shelf above the coffee service utensils. Also, found a container of deoderizer stored on shelf right next to glasses at the front bar. Store toxic items in safe location away from foods or food contact items. Corrected by moving to a safe location.
Please clean the storage shelves that the pans are stored on by the front grill area.
Be sure to always keep paper towels stocked at handsinks. Missing in female restroom, corrected.
You need to better seal the openings around the window air conditioner in the kitchen and install a new door sweep on the front entrance door to eliminate the gap there.
The sub-floor in the pastry kitchen is in need of repair. Have this done by the next routine inspection and be sure to replace any missing or cracked floor tiles.
You need to air gap all the drain lines out of both ice machines to be at least an inch above the spill rim of the sewer pipe. Take picture and e-mail to me by 11/17/10. Also, fix the employee toilet so the water does not keep running.
No soap stocked in male restroom. Always keep stocked. Corrected by stocking.