7023 Dexter Ann Arbor Road
Dexter, MI 48130
(Critical) I observed the meat slicer and the meat grinder both not cleaned thoroughly. There were meat fragments behind the slicer blade and meat in the grinder chute and in the grinder blade. Staff need to be thorougly washing, rinsing and sanitizing these to pieces of equipment. Corrected by doing so while present.
The dumpster is too full to be able to keep the lids closed tightly. You need to have dumpsters emptied frequently enough to the lids can always be maintained closed.
(Critical) Found large shrimp at 52*f in the prep top cooler. All other items in this unit were in the 30s. Staff cleaned the shrimp this morning and did not cool it back down in the walk in cooler to below 41*f before stocking in prep cooler. Will clean shrimp the night before and have cooled down in walk in cooler for stocking in the morning. Corrected by discarding and changing cleaning times. I also found cut head lettuce sitting out of refrigeration at the server station and at 53*f. Cut leafy greens must be kept at 41*f or less at all times. Plans are to keep salads in the walk in cooler from now on. Corrected by discarding and following new procedure.
(Critical) Sanitizer was found way too strong in both sanitizer buckets in the kitchen. Use test papers to assure it is between 50-100pppm. Corrected by making up at correct strength.
Found dry tea and food storage bags stored under the handsink drain at the server station. Do not store foods or food contact items under drain lines. Corrected by moving.
Repair the leak near the vacuum breaker on the dishwasher. You should have the vacuum breaker tested for functionality, as well.
You need to keep the mop sink cleaned. There is a strong odor in the back part of your kitchen.
This incident (37775) does not have any more information on it
This incident (11368) does not have any more information on it
(Critical) Bare hand contact with lemons, orange slices. Staff need to be wearing gloves when slicing oranges and lemons and when garnishing any drinks. Corrected by providing and using gloves and clean tongs.
Keep tong handles out of contact with foods in between uses.
Mops were not hung up to dry after use. Be sure staff hang them up so they dry rapidly. You need one more mop hanger.
Staff stored their personal vitamins, aspirin, hair products on shelf with guest kitchenware. Store staff personal products in location away from guest ware. Corrected by storing in cabinet.
Please use food grade bags to store foods in. I observed chicken stored in take out bags and chips stored in large garbage bags. Clear, food grade bags are on order.
(Critical) Repeat violation 2 times in a row. Complete the risk control plan given. I found a large bowl of "prepped" beef sitting out in kitchen and beef was found at 60*f. Staff were not aware it was sitting out and were prepping cases of raw chicken. Staff must be working with smaller portions when prepping meats and get prepped meats back into cooler or freezer before beginning prep of more meats. Work with your staff to get into safe prep habits. Fax in risk control plan to me within 10 days. I will stop back out to your store to assure new practices are being followed in 2 weeks. Beef was discarded.
I observed personal clothing hung and stored on dry goods rack in the back room. Store personal clothing in area seperate from food storage.
Boxes of broccoli and chicken were on the floor in the kitchen. Keep foods off floor.
Do not store oranges in your ice machine.
(Critical) I watched one of the staff just rinse out bowls and collanders that had raw meats/seafood in them and put them up on clean storage rack. Kitchenware must be wash with soapy water at 110*f, rinsed in clear water and then sanitized in 100ppm chlorine solution. Corrected by setting up sinks properly and re-washing all bowls, collanders.
(Critical) I found raw chicken stored over ready to eat foods in several locations in the walk in cooler. I want you to store all raw animal/seafood on one side of the cooler and all ready to eat foods on the other side. Put up signs to remind staff of this. Thoroughly organize the walk in cooler and get things off the floor and take out the wood racks. I will be back 2 weeks to verify this. I also want you to limit the amount of personal foods for staff. Keep them in a plastic storage container labeled for personal use. No more cases of sodas in there. You need the room for your business.
(Critical) When i walked in the kitchen there were several varieties of raw meats and seafood sitting out for way too long. I found shrimp at 65-78*f. Cubed chicken at 60*f, squid at 62*f and 3 trays of raw shell eggs at 70*f. Staff must keep eggs in reach in cooler at all times. Also, you need to have staff work with one thing at a time to reduce the amount of time foods are kept out of refrigeration. When you thaw foods, pull them ahead of time and thaw in the cooler. Corrected by discarding out of temp foods. I will be back in 2 weeks to verify your staff are working safely with one batch at a time.
(Critical) I observed the following food contact surfaces dirty to sight and touch: several knives and slicers, collanders and bowls, the meat slicer. You must be washing, rinsing and sanitizing these items properly. I will be back to verify this is being done.
(Critical) Detergent and an uncovered container of sanitizer stored on top of brine tank of water softener, creating a potential to contaminate drinking water. Store toxic items safely. Corrected by storing safely.
None of the kitchen staff had hair restraints on. Corrected by putting on hats, which were hung in back room.
No sanitizer buckets made up in this store. You need to have at least 2 in the kitchen and one for the front tables. Keep chlorine strength at 100ppm. Use test papers. Change out sanitizer about every 2 hours.
Keep lids on rice bins.
(Critical) I found that a container of raw chicken is stored over a box of oranges. As discussed, raw chicken, pork, seafood and beef must be completely segregated from ready to eat foods. Always store these raw foods on the bottom shelf. Corrected at the time of inspection. The raw chicken has been moved to a safe storage location.
I found a container of tools stored on a shelf with food utensils. Tools must be stored in a non-food operations area. Food and utensils must be protected from sources of contamination.
This incident (11388) does not have any more information on it
There is a hole in the screen door and a gap under the door. As discussed, repair these as soon as possible.
This incident (37780) does not have any more information on it