104 E. Main Street
Manchester, MI 48158
(Critical) Observed alfredo sauce and spaghetti & fettuccini noodles that expired on 9-3. Corrected by discarding these foods. Ensure staff are designated to purge expired foods either at the end of the night or beginning of the next day.
Please hang up personal clothing/dirty aprons in location away from foods and food contact items. Corrected
(Critical) You need to provide your buffet unit with an appropriate sneezegaurd by sept 19, 2013. E-mail me over a picture of it by this date.
(Critical) There are no chlorine test papers in your facility for checking your dishmachine. Provide within 10 days and e-mail me a pic no later than sept 19, 2013
This incident (37830) does not have any more information on it
This incident (11500) does not have any more information on it
(Critical) I found pizza by the slice in the lower pizza oven that was not turned on and found at 120*f. Pizza needs to be held at 135*f or hotter. I would recommend you obtain a small hot hold display case to store on your front counter to hold your pizza by the slice in. If not, you need to have a written policy that you are using time as health control. I will be back in 2 weeks to verify this.
(Critical) Items on the salad bar were observed at 47*-48*f. Must be 41*f or less. Owners have decided to phase out use of this salad bar. Until then, you need to throw out all potentially hazardous foods every 6 hours. I will be back in 2 weeks to verify unit has been removed.
(Critical) A spray bottle was found over food contact surfaces at the server area. Toxic items need to be stored seperated from foods or food contact items. Corrected by storing in back room with chemicals.
Please clean the top of the dishmachine more often.
The 3 comp sink is also the culinary sink and thus needs to be air gapped. Have the drian line air gapped as discussed and i will be back to verify the air gap in 2 weeks.
Product in opened bags needs to be put into food grade containers and covered. You also need to obtain more food grade containers and discontinue using food grade containers.
Replace the excessively grooved cutting boards that are no longer easily cleanable. You can try to sand or plane out the grooves. Also, your countertop where you cut the pizzas is getting worn. Use a cutting board at this station over the countertop
(Critical) Raw sausage thawing in sink was found at 74*f. When thawing, you need to pay attention to product so it does not get above 41*f. Safest way to thaw it to pull ahead of time and thaw in walk in cooler. Corrected by discarding.
Paint the raw plywood that the potato slicer has been mounted on.
The 3 comp sink line needs to be air gapped. By friday, march 9, 2012, you need to air gap this line, take a picture and e-mail to me!!!
(Critical) There is not a functioning handsink in the rear prep/dishwash area. A new sink is installed but plumbing is not hooked up. You must get this functioning asap. I will be back within 2 weeks to verify it is operational. Be sure to put up soap dispenser and have soap and paper towels stocked and handwash sign posted.
(Critical) Sanitizer level was below 50ppm in the dishmachine. Keep at 50-100ppm. Until unit is repaired, manually sanitize kitchenware in triple sink. I will be back in 2 weeks to verify for proper sanitizer levels.
(Critical) I found mozzarella cheese portioned in plastic cups at 50* in one of the pans on the cold table unit. Product will not hold safe temps (41*f or less) if not in direct contact with pans. Keep in pans and obtain a measuring cup with a handle to portion cheese out. Corrected by doing such.
You need a brighter light bulb in the walk in cooler.
Please trim the excessive weed growth around the dumpster and grease barrel.
You need to repair or replace the moulding along the floor in all the places it has come loose from the walls. Also, the front handsink needs to be adjusted so it sits up tight against the wall and then caulk the gap between the sink and the wall.
Hang up the mop after use!!! need new mop holder.
Please clean the top of the ice machine, the stove drip pan and the area under the pizza oven more often.
(Critical) The can opener blade was observed dirty. You guys need to remember to wash, rinse and sanitize this thing every day!!!! corrected by doing such.
Repeat violation 2 times. By september 3, 2010 you need to provide a light shield for the lamp on the salad buffet table. Take a picture of the installation and e-mail it to me by the correction date.
You need to air gap the drain line out of the water softener down in the basement by sept 3, 2010. E-mail me a pic of this by that date.