6066 Rawsonville Road
Belleville, MI 48111
(Critical) At the handsink adjacent to the dishwashing area observed no handsoap. Pic corrected during inspection by providing handsoap. Item corrected
(Critical) Observed an approximately one gallon container of commercially prepared chili heating for service in a hot holding unit. The temperature was 70 degrees f. The pic indicates the chili was placed into the hot holding unit about an hour ago. Commercially prepared food needs to be heated as outlined above. Heating needs to take place in a unit capable of rapidly heating the food item. Pic corrected during the inspection by rapidly heating the chili to 165 degrees f. The chili was then placed into the hot holding unit. Item corrected
Observed the chest freezer with duct tape used to hold the lid together. Correct by repairing or replacing the lid so it is smooth and easily cleanable
Observed no service sink in the establishment. Correct by providing a service sink. During inspection pic indicated he is planning to rearrange equipment in the prep area to allow for installation of a service sink
Observed the following areas of the establishment in need of repair: 1. Wall by back door is damaged. 2. End cap, toward hallway, of wall between kitchen and prep/dishwashing area with damaged drywall. Correct by repairing wall pic has completed several repairs since the last inspection.
(Critical) Observed no mop sink in facility. Upon interview with pic, discovered that mop water is sometimes dumped into the wash compartment of the three compartment sink. You must cease this practice immediately! mop water is defined as sewage and cannot be dumped into a warewashing sink. Corrected violation by educating all employees about proper mop water disposal and illicit discharge prevention practices. Pic indicated they will be dumping mop water in restroom toilets from this point forward. Also, the sink is used as the culinary sink for the establishment. Pic indicated he will properly wash rinse and sanitize the sink before use. Item corrected
(Critical) Observed no mop sink in facility. Observed heavy soil of food debris and mop water on ground outside of back door. Upon interview with pic, discovered that mop water is sometimes dumped outside facility into a storm drain. You must cease this practice immediately! mop water is defined as sewage and must be discharged to an approved sanitary sewer system. Corrected violation by educating all employees about proper mop water disposal and illicit discharge prevention practices. Pic indicated they will be dumping mop water in restroom toilets from this point forward. Item corrected
(Critical) Observed no thermometer equipped with a small diameter probe in the facility. Correct by providing a suitable thermometer within ten days
(Critical) Observed the children's menu to offer a cheeseburger and hamburger cooked to order. Correct by removing the cooked to order option for the children's menu.
(Critical) At the handwashing sink in the dishwashing area observed no paper towel. Pic corrected by replacing towel during inspection
(Critical) In the rear prep area observed the food slicer stored not clean to sight and touch. Correct by properly cleaning and sanitizing slicer now and after every use before storage
(Critical) Observed the following improper cold holding temperature/ food combinations: in the prep top cooler by the cook line: eggs, diced tomatoes, diced ham, and diced gyro meat at 50 degrees f. The items have been stocked in the unit since this morning. The air temperature of the unit is 52 degrees f. The thermostat of the unit was adjusted. However, no significant reduction in the air temperature was noted within 45 minutes. Service needs to be called for the unit. Improper temperature items were discarded. Item temporarily corrected during inspection. However, i will review holding temperatures during my follow up visit for the other critical items. Since this violation has been observed on three of the last five routine inspections the establishment is subject to enforcement action on this item. The pic was given a copy of an administrative conference notification. Please follow the directions on the notification.
At the dishwashing sink observed the spray rinse nozzle without a proper air gap. The spring support for the spray rinse nozzle is broken. Correct by repairing the spring to reestablish the air gap
Observed no service sink in the establishment. Correct by providing a service sink. During inspection pic indicated he is discussing with sysco the installation of a service sink.
Observed the following areas of the establishment in need of repair: 1. Wall by back door is damaged. 2. End cap, toward hallway, of wall between kitchen and prep/dishwashing area with damaged drywall. 3. One foot by one foot hole in the wall behind the prep top cooler adjacent to the grill. Correct by repairing wall 4. Kitchen cook line with water damaged ceiling tiles. During the last inspection pic indicated the leak that caused tile damage had been fixed. At that time he stated the ceiling tile replacement will occur once insurance claim is settled. Correct by replacing the tile and monitoring the roof for additional leaks. Correct each item as indicated.
In the kitchen observed the prep top cooler not able to maintain food at proper temperature. Also, observed a broken drawer on the unit. Correct by calling for repair service
In the main kitchen area and the rear prep area observed three fluorescent light fixtures without proper shielding. Correct by installing proper shielding
In the kitchen at the upright "true" brand refrigerator observed broken seals on both doors of the unit. Correct by repairing the door seals
Observed the following areas in need of repair: 1. Dishwashing area floor with missing floor tile. Correct by replacing the tile 2. End cap, toward hallway, of wall between kitchen and prep/dishwashing area with damaged drywall. Correct by repairing wall 3. Kitchen cook line with water damaged ceiling tiles. Pic indicates leak that caused tile damage has been fixed. Ceiling tile replacement will occur once insurance claim is settled. Correct each item as indicated.
Observed a gap along the bottom of the outside rear door into the kitchen. Correct by repairing or replacing door sweep and/or threshold to seal the gap between the door and door threshold. This is a repeat violation
Observed no service sink in the establishment. Correct by providing a properly located service sink
(Critical) Observed the following improper cold holding temperature/ food combinations: in the prep top cooler by the cook line: 1. Eggs, tomatoes, diced ham, and diced gyro meat at 48 degrees f. Pic indicates he just stocked this cooler for the dinner rush. The pans in the prep top cooler are overfilled. Overfilled items were removed and placed back into refrigeration. Item corrected during inspection. However, i will review holding temperatures during my follow up visit for the other critical items. ,
(Critical) Observed no air gap for the ice machine drain line. Correct by providing a proper air gap of at least one inch. ,
(Critical) Observed the following ready to eat foods without datemarking: 1. House made tuna salad 2. House sliced ham 3. House sliced turkey 4. House made soups 5. Open bags of shredded cheese these and all other ready to eat potentially hazardous foods need to be date marked as outlined above. Additionally, because this critical violation was cited during the last routine inspection a risk control plan is being issued for this item. Please complete the risk control plan and submit it to me. ,
(Critical) Observed the following improper hot holding temperature/ food combinations next to the grill: 1. A 1/6 pan of hot dogs at 88 degrees f. Pic indicates these were cooked off in the last hour. These hot dogs were placed into refrigeration. 2. A 1/6 pan of breakfast sausage at 82 degrees f. Pic indicates these were cooked off in the last hour. These sausages were placed into refrigeration. 3. A 1/6 pan of chicken breast at 78 degrees f. Pic is unsure of when the chicken was cooked off. This chicken was discarded. Item corrected during inspection. However, i will review holding temperatures during my follow up visit for the other critical items. ,
Observed a gap along the bottom of the outside rear door into the kitchen. Correct by repairing or replacing door sweep and/or threshold to seal the gap between the door and door threshold
Observed several areas of the kitchen floor and prep area floors with an accumulation of grease and food debris. Correct by cleaning now and on a more frequent basis
Observed no service sink in the establishment. Correct by providing a properly located service sink
Observed packages of fish being thawed on a prep counter at room temperature. The pic indicates the fish has been out thawing for about 1 hour. All of the fish was placed into refrigeration. Pic indicates the fish will be used during dinner time for a menu special. Item corrected
Observed no paper towel in the dispensers located at either handwashing sink in the kitchen area. Correct by providing paper towel in the dispensers at all times.
(Critical) Food slicer found not properly wash, rinsed and sanitized. Discussed using proper sanitizing chemical (chlorox) and concentration to properly sanitize the slicer after cleaning. Corrected by pic having employee use proper wash, rinse, and sanitizing method to clean the slicer.
(Critical) Observed ready to eat tuna salad made yesterday without any date marking. Pic states tuna is used within two to three days. Ready to eat potentially hazardous foods shall be properly date marked to indicate the date of discard. For instance the tuna salad made yesterday (11/2/2011) should be marked with a consumption date of 11/8/2011. Pic corrected by marking tuna salad with proper date.
(Critical) No sanitizer dispensing into the dishwashing machine. Sanitizer level was found below 25 ppm chlorine. Found hose from sanitizer storage bottle to to dispenser kinked. Pic corrected by unkinking hose and rerouting hose to prevent blockage of the hose. Machine function check and chlorine found to be between 50 ppm and 100 ppm during inspection pic instructed employees in proper method to check sanitizer concentration using test strips. Sanitizer concentration should be checked frequently to ensure machine is properly functioning.
This incident (15390) does not have any more information on it
Observed package of frozen turkey and ham lunch meat stored on prep table at room temperature. Pic states meats were just placed out to thaw so they could be sliced. Meats still frozen with ice crystals and temp at 35 degrees f. Meats such as these shall be thawed either under refrigeration or in running water as described above. Pic corrected by placing meat into shallow pan in the reach in refrigerator.
No hot water available at the handwashing sink in the dishwashing/prep area. Hot water is important for proper handwashing. The hot water supply was shut off to the sink because of faucet malfunction. Correct by repairing the valve to provide hot water to the hand wash sink
Personal items including coats stored on top of food items and single service items in the back prep are. Correct by relocating items to a designated area away from food storage
Papertowel dispenser was empty at both handwashing sinks. Corrected during the inspection by installing papertowel
Several areas of the kitchen and prep areas are dirty with food debris and oil residue. Proper cleaning reduces possible food contamination and reduces rodent and insect attraction. Correct by frequent cleaning to keep the facility clean.
Observed breakfast type sausage links stored at 80 degrees f. In a deep pan in a drawer of the raised rail cold holding unit. Pic states sausage was cooked off about an hour before our arrival. Pic states he is cooling the sausage for use tomorrow. Pic corrected by placing sausages in a shallow pan and placing in the reach in freezer for rapid cooling. Pic instructed on proper cooling methods. Properly cooked potentially hazardous foods shall be cooled from 135 degrees f. To 70 degrees f. Within 2 hours and from 70 degrees f. To 41 degrees f. Within four hours
(Critical) I found a spray bottle containing a cleaning agent, stored hanging on the pop syrup storage rack. As discussed, cleaners, degreaser and other toxic products must be never be stored over or near food, utensils, single service items or in food preparation areas. The staff must be made aware of this rule, and everyone must frequently check the restaurant to ensure that these materials are properly stored. Corrected at the time of inspection. The cleaner has been relocated as directed above.
(Critical) I found that the dishwashing machine is not providing (50) parts per million (ppm) chlorine based sanitizer as required for proper sanitization. As discussed at the time of inspection, utensils, silverware and equipment must be washed, rinsed and then sanitized to kill harmful disease causing bacteria. The dishwashing machine must be checked throughout the day, to ensure it is working properly. Make sure that the staff know how to use chlorine test strips, to check the sanitizer level. A follow-up inspection will be made to ensure that this critical violation is corrected.
(Critical) I found cooked hot dogs, link sausage and cheese sauce sitting out at temperatures ranging between 81-101 degrees f. These foods must be held hot at a temperature of 135 degrees f. Or above. As discussed at the time of inspection, this practice of sitting out potentially hazardous food (phf), until an order is placed, must stop immediately. You must refrigerate phf until ordered at 41 degrees f. Or below or obtain hot holding equipment to hold it hot, at a temperature of 135 degrees f. Or above. A follow-up inspection will be made to ensure that this critical violation is corrected.
As discussed, the bottom of the main prep table needs to be cleaned. Non-food contact areas must be frequently cleaned. Good clean sanitary conditions are required in the restaurant
This incident (15397) does not have any more information on it
I found a set of keys stored on the food slicer. Food processing equipment must be keep free from contamination. If the equipment is contaminated, it will contaminate the food sliced on it. Staff must use care in the kitchen in and around food preparation equipment.
I observed tee shirts and jackets hung up on food storage racks. Employee belongings must only be stored in a designated non-food operations area. Food containers must be protected from contamination while in storage.
The floor in both the front and rear prep areas needs cleaning. Floors must be frequently cleaned to maintain good sanitary sanitary standards in the restaurant.