Downtown Diner

Contact Information

131 E. Michigan Avenue, Ste D
Saline, MI 48176

Health Report - 02/07/2013 (0 critical incident(s))

This incident (37106) does not have any more information on it

This incident (9203) does not have any more information on it

Health Report - 08/07/2012 (0 critical incident(s))

These areas in need of cleaning: handle area prep unit and floors in mop room. Please clean now and as often as necessary to maintain in clean condition

Small fryer and flat top grill not under mechanical ventilation on cook line in kitchen. Please provide adequate ventilation for cooking equipment. Per pic they have consulted with the fire department. Planning on adding additional ventilation in the future

Some fruit flies observed near soiled linens in mop room. Please work with your extermination company and linen company to eliminate the fruit flies. Pic will check with linen company regarding outside soiled linen storage if possible

Table top front kitchen and base of rear handwash sink in poor repair. Please replace to provide smooth, easily cleanable surfaces. Pic has tried to patch table where coating has peeled off exposing particle board underneath

Some bags of waste on ground in dumpster area. Please clean now and as often as necessary to maintain in clean condition. This is a shared dumpster with several users; please discuss with all involved

No paper towels front kitchen handwash sink. Please provide paper towels at all times in the paper towel dispenser

Health Report - 02/16/2012 (2 critical incident(s))

(Critical) Observed open cup on shelf front kitchen. Please provide closed beverage containers for employees to prevent potential contamination. Critical corrected: at time of inspection removed open cup from kitchen. Discussed use of closed beverage containers; sipper cups or cups with lids and straws

(Critical) Soups found hot holding rear kitchen at improper temperature. Critical corrected: at time of inspection discarded soups/chili found at 118°F - 120°F. Per pic hot holding unit was at improper setting and water level was low. Please discuss with all staff to use proper setting and to monitor the temperature throughout the day to assure soup temperatures are maintained at a minimum 135°F

Improper cooling method being used for cooling sausage gravy. Cooked and cooled potentially hazardous food shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F; using one or more of the following methods listed. Corrected at time of inspection by spreading sausage gravy into a large, shallow metal pan to a one to two inch thickness. Gravy was found at 74°F in plastic container with cover with an approximately 8 - 9 inch food level (per pic was cooked off less than 2 hours before discovering in wic). After 15 - 20 minutes checked gravy in wic on speed rack in shallow metal pan; found gravy in one inch thickness at 48°F and 58°F in two inch thickness. Pic stirrred gravy and will continue to monitor and stir to assure proper cooling

Please provide paper towel dispenser at handwash sink in rear kitchen

These areas in need of cleaning: interior microwave oven, oven catch tray and floors behind cooking equipment (discussed getting electrical cords off floor with brackets or conduit to make it easier to clean). Please clean now and as often as necessary to maintain in clean condition

Wet wiping cloth found stored improperly on prep table. Once wet please store cloths in wiping cloth solution at proper sanitizer concentration. Facility does have wet wiping cloth solutions set up at proper chlorine concentration

Please wrap section of condensate line in walk-in-cooler over the shelving units

Some door gaskets split on sandwich prep unit. Please replace to provide good seal and so smooth and easily cleanable

Some clean dishes stacked wet. Please provide additional shelving to air dry clean dishes prior to stacking

Walls in preparation area in poor repair in some areas. Please cover drywall with frp board or similar smooth, non-absorbant, easily cleanable material

Health Report - 08/26/2011 (4 critical incident(s))

(Critical) Consumer advisory not complete for menu items that are cooked to order. Consumer advisory must also be added to menu board if these are different food items then what are listed on the regular menu (for example today steak & eggs is on menu board and not on regular menu). Not corrected

(Critical) Observed expired refrigerated, ready-to-eat, potentially hazardous food in walk-in-cooler. Please monitor date marked food and discard as needed; add 6 days to preparation date, open date or date removed from freezer. Critical corrected: at time of inspection discarded storage bag of chili with a removed from freezer date of 8/17/11

(Critical) Consumer advisory not complete for menu items that are cooked to order. Consumer advisory must also be added to menu board if these are different food items then what are listed on the regular menu (for example today steak & eggs is on menu board and not on regular menu). Not corrected. ,

(Critical) Some food items found stored improperly in refrigeration units. Food shall be protected from cross contamination by separating raw animal foods from ready-to-eat food. Critical corrected: at time of inspection relocated raw shell eggs to bottom shelf in refrigeration unit near cook line, relocated fully-cooked ham to shelf above raw meat items on speed rack in wic and relocated cream of broccoli soup to a proper shelf in the wic away from the raw meat storage rack in wic

Some dishes not air dried prior to storage on clean dish storage rack. Equipment and utensils must be allowed to drain and air dry before stacking or storage. Relocate some items not used to free up some shelving space for drying dishes and consider installing additional shelves

Please provide light shield for light fixture in rear storage area

Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable

(1) please re-establish air gap for one of the ice machine drain lines, currently an air break. The air gap shall be twice the pipe diameter above the flood rim of the drain. (2) please center all drain lines over the floor drain under the 3-compartment sink to prevent water build-up onto the floor.

Wet wiping cloth solution found at improper sanitizer concentration. Please provide chlorine at proper concentration, using chlorine test kit to monitor

Please replace table in the prep area with a food-grade table, one that is finished to have a smooth, easily cleanable surface and is resistant to pitting, chipping, scratching, scoring. Per pic planning on replacing table with a stainless table

Walls in preparation area in poor repair. Please cover drywall with frp board or similar smooth, non-absorbant, cleanable material