8114 Main Street
Dexter, MI 48130
(Critical) Hot water at all of the handsinks except at the bar is at 93*f. Must be 100*f or greater. Turned up water heater and all handsinks are now 104*f. Corrected.
(Critical) I observed a pan full of just cooked off chicken breasts in the reach in cooler. This is not a proper cooling method. You need to place chicken breasts on a sheet tray and put into the walk in cooler in the basement to cool. Corrected by doing such.
(Critical) Deep fried onions for salad toppings left out at room temperature. Once plant foods are cooked, they need to be held at 135*f or hotter or 41*f or less. Cooked onions will be kept in cooler between uses from now on. Corrected by doing such.
A propane operated 2 burner stove is being used in the basement for cooking without any ventilation. You need to discontinue use of this immediately since you don't have an exhaust hood.
I observed tong handle in contact with foods and using portion cups as dispensers in the server area. You need to use scoops with handles and keep handles out of contact with foods.
Be sure all the dumpsters have lids and that they are kept closed between uses.
Repair the beer coolers so all water drains out of the interior of the units.
Please clean the fan cover within the walk in cooler in the basement.
The ice machine deflector panal was observed with black slime growing on it. Staff need to be cleaning and sanitizing the interior of the ice bin at least once a month to keep this from growing. Be sure you empty out all ice when cleaning ice bin.
Please be sure to clean out the interior of the microwaves and the drip pan of the stove more often.
(Critical) I observed cooked and portioned off pasta with expiration dates of 4/12 and 4/20. Feta had an expiration date of 4/11. Tuna was dated to expire on 4/20. Staff must be auditing product dates on a daily basis and discard expired foods on time. Corrected by discarding all of the above.
(Critical) The bar handsink was obstructed. Staff are using the handsink to chill bottled beverages as one of the beer coolers is down. You cannot obstruct a handsink. Use a large tub to chill your beverages down. Corrected by removing ice and bevs from handsink basin.
(Critical) The bar handsink has no soap at it. Dispenser is missing off the wall. Pic needs to do self audits and assure handsoap is stocked at all times. I will be back in 2 weeks to verify a handsoap dispenser is installed. (one is on site, install immediatley).
(Critical) A case of chafer fuel was found stored over plates on the basement storage racks. Staff need to store toxic items in safe locations, such as the chemical storage room! corrected by storing in safe location.
(Critical) No paper towels stocked at the bar handsink. Pic's need to assure staff are re-stocking after depleting. Corrected. By stocking.
(Critical) I found cut tomatoes, cut lettuce and and portioned cooked rice without any date marking. Staff need to be marking phf's with 7 day max expiration dates. All foods were discarded. I will be back in 2 weeks for a follow up to see that you are thoroughly date marking.
(Critical) All 4 dial faced metal stemmed thermometers were found 4* to 20*f too high. Thermometers need to be calibrated often. Staff need to be doing this. Highly suggest getting rid of this type of thermometer, as they are often out of calibration. Plans are to get digital thermometers only. Corrected by calibrating in ice bath.
(Critical) This facility does not have a thermomerter that is suitable for temping thin masses. Obtain thermometer(s) that have a tapered tip. I will be back in 2 weeks to verify you have them.
(Critical) A spray bottle of degreaser was not labelled. Staff need to be labelling working containers. Suggest getting pre-labelled spray bottles. Corrected by labelling.
(Critical) I observed leftover taco meat, refried beans, marinara and bbq sauce on the steam table at 89*f. I also observed bacon in the alto sham on hot hold mode at 81*f. Foods that are being re-heated need to be rapidly heated to 165*f or greater on the stove or in oven before placing into hold hold modes on steam table or in warmer ovens. Staff need to be held accountable to follow these procedures. Corrected by re-heating properly to >165*f.
The dessert display cooler was found holding product(all non-phf at this time) at 48*f. Have serviced so it holds product at 41*f or less. Staff need to be taking temps of foods in all coolers at least 2 times a day to assure coolers are working properly(41*f or less).
Tortilla chips stored in a cracked container. Discard damaged containers.
This incident (8616) does not have any more information on it
This incident (36940) does not have any more information on it
(Critical) The meat slicer and the can opener blade were not cleaned and sanitized after the last uses. Staff need to be washing, rinsing and sanitizing these items after each use. Corrected by doing such
(Critical) There is no backflow preventer on the mop sink faucet on the main level. You need to have a hose bibb vacuum breaker on any faucet a hose is hooked up to. I will stop by and see this has been done on thursday.
You need to put on a door sweep on the exit door to the patio upstairs
Please organize the storage closet and compressor room in the basement. Get things off the floor and remove items not used as a part your business.
Staff are still re-using sour cream containers. Throw them out after using up product so staff have to use food grade containers.
The deflector facing inside the ice machine bin was observed dirty. The ice bin needs to be emptied out at least once a month and sanitized thoroughly.
The following areas need to be cleaned better and more often: the storage racks in the main kitchen, the knife holder, the walls and pipes under the dishmachine area, the drip tray on the stove, the non-sorking salamander and the fan gaurd on the fan in the basement.
I observed several foods in containers without covers. You need to keep foods covered while in storage.
A pan of meatballs in pasta sauce was cooled in an upright cooler in the kitchen. Cooling must take place in the walk in cooler. Product was discarded.
(Critical) Observed an unlabelled spray bottle under the dishwash area sink. Always label spray bottles with common name of content. Corrected by labelling.
(Critical) I observed plates stored directly next to chemicals under the dishwash machine area. Also observed chemicals stored above fryer grease in the basement. And chafer fuel above and next to food contact items in a storage room in the basement. Always store toxic items below and seperated from foods or food contact items. Corrected on site/
(Critical) I observed some individual lasagnas with expired dates on them. Staff need to audit the dates on foods daily and discard expired foods. Corrected by discarding.
(Critical) The spray arm is not air gapped at the 3 comp sink in the basement. Equip with the spring so it is air gapped/ i will be back in 2 weeks to verify this has been done.
Could not verify that there is a certified manager at this facility. Within 90 days you need to fax me over a copy of your servesafe certificate.
No soap stocked at the bar handsink. Always keep stocked.
Water observed inside the reach in cooler on the cook line. Repair this asap.
Keep foods in covered containers.
(Critical) The dishwashing machine is not sanitizing. This is because the bucket of sanitizer is almost empty. As discussed, the staff must use their chlorine test strips to make sure that the machine is actually dispensing (50) parts per million chlorine sanitizer. Additionally, staff must prime the machine before each use. Corrected at the time of inspection. A new container of sanitizer was installed. The dish machine is now providing (50) parts per million sanitizer.
This incident (8635) does not have any more information on it
I observed a tub of nacho chips stored on the floor. As discussed, all food must be stored covered and at least six inches off the floor.
Corrected at the time of inspection. The microwave is now clean