13996 North Territorial Rd
Gregory, MI 48137
Observed the exhaust fan located on the roof of the building with grease spill beside the fan onto the roof. To correct schedule cleaning the exterior surfaces of the exhaust fan mounted on the roof
(Critical) Found a moderately dented can stored in general can storage area. Corrected - dented can was labeled "dented - for return" and placed in a separate location. For the future, designate and label a separate shelf or area for the storage of damaged merchandise.
(Critical) Found the menus, both regular and breakfast to have a version of the consumers advisory that need additional wording to include the phrase: "ask your server about menu items that are cooked to order or served raw. Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. " to correct - provide this wording on all menus. Send elecronic copy of revised wording on menu within 10 days (october 18, 2013). ,
Found a pizza paddle that had an accumulation of food debris on it. Also found the floor under the fryer to have an accumulation of debris on it. To correct - after discussing issue with staff, it was found that the pizza are always cooked on a pizza screen and therefore, the paddle does not touch the actual food. The paddle should be cleaned on a more frequent and thorough basis to remove excess debris. The floor under the fryer should be cleaned now and kept on a more frequent cleaning schedule
(Critical) Found cooked baked potatoes in prep unit without a date. Also found 2 gallons of milk in waitress refrigerator that were opened, but not dated. Corrected - potatoes were baked off yesterday for special today. Potatoes were appropriately dated with yesterdays date - 4/1/13. Educated staff that dating phf for next day service is the same as opening/preparing/holding any phf for 7 day discard. Corrected - opened milk was discarded. Educated staff on dating dairy when opened, not relying on manufacturer's date.
(Critical) The kitchen is not yet equipped with the required thin mass thermometer. This requirement was discussed at the last routine inspection/discussion. To correct - obtain the required thin mass thermometer. The pic did show that this thermometer was ordered on 4/1/13. A follow-up inspection will be made in 10 days (on /about 4/12/13) to verify the thermometer is available. ,
(Critical) Found dish machine with sanitizer level above 200 ppm. Corrected - used kitchens available test strips to verify high sanitizer concentration upon changing out the sanitizer bottles. Calibration was performed on dish machine sanitizer delivery and was reading between 50 - 100 ppm before leaving this inspection
(Critical) Found a bottle of windex stored next to container of pretzels at the bar. Corrected - windex was removed and re-located in the kitchen dish area
(Critical) Found the pop gun behind the bar to have an accumulation of slime and mineral deposits on the holder and inside the gun nozzle. Corrected - bar staff disassembled the pop gun and holder and thoroughly cleaned the components at the time of this inspection
Found lights missing light shields in the bar reach-in refrigerator and light above the salad prep area in the kitchen. To correct - install required light shields in the above referenced locations, ,
(Critical) Found a chub of turkey breast opened, but not dated. Also found open can of whipped cream, not dated. Corrected - food items were discarded. Rcp required to be completed and submitted by oct. 21, 2012.
(Critical) Found quart of cream at the bar - no date when opened, carton was bulging and had a quality date of sept. 5, 2012. There is a rcp in effect for this violation (4/12/12). Therefore, an administrative conf. Will be required. Corrected - cream was discarded
(Critical) Found several food items in several refrigeration units with expired dates; fried chicken, spinach artichoke dip, corned beef, cooked ribs, and cooked roast beef. Corrected - pic discarded all expired food items
(Critical) Found the dish machine not reaching the required sanitizing concentration of 100 - 200 ppm. The sanitizer container was almost empty. Corrected - a new container was put in place an dish machine is now sanitizing at the proper concentration. This is the second time this violation has been sited within the last five routine inspections. A risk control plan must be completed and submitted to this office within 10 days
(Critical) Found food slicer to have an accumulation of dried on food debris. The slicer needs to cleaned every 4 hours if in constant use, or at least once a day if only used once a day. This is the second time this violation has been sited within the last five routine inspections. A risk control plan must be completed and submitted to this office within 10 days. Pic corrected - at the time of this inpection, the slicer was taken apart and thoroughly cleaned.
(Critical) Found cole slaw in lower prep unit without any datemarking. Corrected - pic discarded cole slaw
(Critical) Found food items in walk-in cooler to be holding at 44-46* f. To correct - thermostat was adjusted. Temperature seems to be dropping as a result to 43* f in 1 hour. Keep checking temps several times a day to ensure proper temps. I will return on april 16th to check temps. Pic discarded potential hazardous food items that were out of temp; pizza sauce, onion soup, steaks. Other phf items stilling holding temp were relocated to other units. 4/16/12 - found wic to be holding @ 37* f. Just needed thermostat adjustment
(Critical) Found the pizza prep unit top to have an accumulation of food debris around all the 1/3 pans holding pizza toppings. The cutting board is also dirty from the night before, the cutting board is also getting to the point of needing to be replaced. To correct - clean the prep unit top and cutting board now and clean it at least each day at closing. Replace cutting board if it cannot be thoroughly cleaned and sanitized
Found the women's restroom to be without a covered waste receptacle in the stalls. To correct - provide covered receptacles in women's restroom
Found several boxes of single service items stored directly on the floor in the basement. To correct - relocate and places items on shelving at least 6" above the floor. It is understood that these items were recently acquired in bulk, but care must be taken now to establish new shelving to store these items
Found several clean pans on shelf across from dish machine to be stored upright on shelf. To correct - store all clean pans in the inverted position to keep dust and debris from collecting in the clean equipment
Found large 1 compartment sink in dishwashing area to have chalking that is deteriorated and dried out, not adhering to the wall in places and moldy in places. To correct - remove old chalking, clean area (sink rim and wall adjacent) and replace chalking to provide clean, easily cleanable surface
Found wall/floor juncture at the 1 compartment sink in dishwashing area to be missing the required floor coving. To correct - clean wall/floor juncture thoroughly and install required floor coving
Found can opener to have metal shavings around blade edge. This is a sign that the blade is dull. Also found lower freezer behind cook line to have an accumulation of frost build-up between the doors. To correct - sharpen or replace blade to ensure sharp edge that will cut without leaving shavings that can fll into food. The freezer unit should be serviced to repair poor sealing gaskets on doors
Found walls of walk-in cooler to be moldy behind shelves and behind beer kegs. To correct - clean now and keep on a more frequent cleaning schedule
(Critical) Found cooked spaghetti and alfredo sauce in the reach -in cooler with a past expiration date. To correct - pic discarded expired food at the time of this inspection. ,
(Critical) Found moldy mushrooms on a shelf in the walk in cooler. Pic corrected by discarding the mushrooms at the time of this inspection
(Critical) Found both the dish machine and the sanitizing well of the 3 compartment sink to h ave inadequate concentrations of sanitizer. The sanitizing product for both is mechanically added and the containers of sanitizer were almost empty. No extra containers of sanitizer were found in the establishment. To correct - set up the 3 compartment sink to hand wash, rinse and sanitize. Commercial grade bleach was found in the basement dry storage area. This may be used as a sanitizer in the third compartment, keeping sanitizing levels at 50 ppm chlorine residual. See bleach bottle for dilution directions. Check sanitizer levels with test strips to ensure correct level. The dish machine also seemed to be in dis-repair as the door would not remain closed during a wash cycle. Have the dish machine serviced to provide proper sanitization and repair the door. Call this office for approval prior to operating the dish machine. ,
(Critical) Found cooked spaghetti in reach-in cooler holding @ 46 degrees f. To correct - discard spaghetti now and utilize proper coolong methods, making sure cooked foods are cooled in shallow pans, ice baths, ice wands, etc. To facilitate the cooling from cook-off temperatures to 41 degrees f within 4 hours. Pic corrected by discarding spaghetti
(Critical) Found food slicer to have an accumulation of debris on the blade guard. Also, some 1/3 insert pans were found to have some food debris. To correct - dis-assemble the slicer at least once a day and completely clean each component. The pans should be scrubbed to remove food debris. ,
(Critical) Found cook using bare hands to handle ready to eat foods - tomatoes, lettuce, cheese. To correct - all employees must use untencils or gloved hands to handle ready to eat foods. ,
Found pop syrup tower in basement not situated on a smooth, cleanable surface. To correct - place syrup tower on a cleanable pan to catch any spills or leaks. Clean as necessary to prevent attraction of rodents and pests
Found waffle iron station to have an accumulation of debris on the surface the iron sits on. Also, a dirty spatula was found in this area as well. To correct - clean waffle iron station now and clean on a more frequent basis
Found employee restroom and women's public restroom without a covered waste receptacle. To correct - provide a lid on each waste bin in the restrooms
Found mug/pitcher cliller in bar area to have broken glass on the bottom of the unit where pitchers are in direct contact with broken glass. To correct - clean the bottom off the unit to remove broken glass. Place a rack on the bottom of the unit to allow pitchers and glasses or mugs to rest on, creating a separation from any broken glass that can fall. Clean now and inspect and clean on a more frequent basis
I observed a shirt stored in the food prep area. As discussed, personal items may only be stored in designated non- food service locations. This is to avoid contamination of food, utensils and prep surfaces.
The thermometer can not be found in this unit. Make sure that refrigerator thermometers stay located in positions that can be easily seen.
I found clean utensils stored in a silverware storage container. The container needs to be cleaned. Utensils must be stored in clean, dry containers and locations. They must be protected from contamination. Clean this storage container.
Clean the restroom more frequently.
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