Karl's Family Restaurant

Contact Information

9779 N. Territorial Road
Plymouth, MI 48170

Health Report - 05/19/2014 (0 critical incident(s))

Found the bar beverage gun dispenser holder with accumulation of syrup. To correct please clean the beverage dispenser holder more frequently

Health Report - 10/29/2013 (4 critical incident(s))

(Critical) Found several house-made sauces being held in the prep unit on the line past the 7 day date mark. Also found house made plum tomato sauce in the wic past the expiration date. Corrected - expired sauces were discarded. Definition of "house-made" was discussed; any food item that is enhanced by adding ingredients to a commercially made product, as well as food items that are made completely from scratch are considered "house-made" and therefore subject to the 7 day discard date

(Critical) Found no iodine concentration in the glass washer at the bar. Upon inspection, found a large air bubble in the iodine tubing which was preventing the sanitizer from being injected into the glass washer. Service tech was called at the time of this inspection. Corrected - service tech came at the time of the inspection and primed glass washer. Iodine now dispensing at proper concentration. Staff shown how to prime machine as well

(Critical) Found chicken breasts in prep unit that when discussed with staff were found to be par-cooked. Staff said that the chicken breasts are not fully cooked to 165* f, then cooled and held in the prep unit. These chicken breasts were dusted for chicken parm. Staff then said the breasts are "finished" to order. Corrected - chicken was discarded. Correct par-cooking process was discussed with staff. If par-cooking is done, holding containers will be marked as such, and "finishing" will include bringing the chicken to a full cook @ 165*f before service

(Critical) Found cooked/par cooked chicken breasts in the prep unit, far left side, on the line to be holding @ 47-48* f. Corrected - chicken breasts were discarded. Care must be taken to check the ambient air temperature of the unit to ensure correct holding temperature

Health Report - 04/26/2013 (2 critical incident(s))

(Critical) Found 5 gallon lexan with cooked meat sauce in wic that was prepared the day before and cooled - holding at 52*f. Proper cooling methods not used. Cooked items must reach 41* f within the 6 hour required timeframe. Corrected - meat sauce was discarded. In the future, ensure usage of proper cooling method such as shallow pans

(Critical) Found ribs holding in low boy prep unit at 47-50* f. Found cooked meatloaf and cooked fish holding in small prep unit at the end of the cook line at 48-50*f. Corrected - all food items were discarded. This is the second time within the last three inspections this violation has been cited. As such, a rcp must be completed and submitted to this office within 10 days

Bar staff was not sure where test strips for iodine were. When found in the drawer, the strips were ecolab brand, but ecolab products was not being used. The tests strips did not turn any color. When using my iodine test strips, the iodine level was correct. To correct - recommend new iodine test strips are purchased and staff is shown where they are and how to use them. A follow-up inspection will be made in 10 days (on/about may 6, 2013) to verify correction

Found ceiling tile stained and broken above the storage shelves by the ice machine. The ceiling was open and staff said there had been a leak that was repaired. To correct - replace stained broken ceiling tile asap

Found several hotel pans stacked wet on the storage shelves. To correct - allow all clean pots and pans to completely air dry before stacking

Found lowboy unit and prep unit at the end of the cook line not holding phf at 41*f or below. To correct - these two units in question must be serviced. Do not use the small prep unit until it is repaired. The low boy may just be overstocked. Food items were rearranged after the ribs were discarded, and the temperature seemed to decrease. Check this unit often and have it serviced if temperature cannot consistently be maintained. Will check these units at the follow-up inspection

Found the cutting board in the cook line to have multiple cuts and grooves that make it difficult to clean and sanitize properly. Both sides of this cutting board are in the same condition. To correct - replace this cutting board

Found the floor under shelving in the dry storage room to have an accumulation of debris. To correct - clean now and keep on a more frequent cleaning schedule to deter the attraction of pests

Found boxes of ribs and brisket stored directly on the floor of the wic behind the bar. Also found new plastic bucket of sauce (?) stored directly on the floor in the wif. Corrected - all food items were relocated to shelving in their respective units

Health Report - 10/25/2012 (0 critical incident(s))

This incident (15800) does not have any more information on it

This incident (38989) does not have any more information on it

Health Report - 05/03/2012 (2 critical incident(s))

(Critical) Found the condenser in the prep unit across from the flat top to have an excessive amount of slime mold growth/debris on its surface. Because of the amount of growth/debris, it could fall into food items stored underneath. Also found the slicer and the bar blender to be dirty. To correct - while unit is being serviced, take time to thoroughly clean the inside of the unit. Corrected - pic had slicer and blender thoroughly cleaned at the time of this inspection. , found the condenser in the prep unit across from the flat top to have an excessive amount of slime mold growth/debris on its surface. Because of the amount of growth/debris, it could fall into food items stored underneath. Also found the slicer and the bar blender to be dirty. To correct - while unit is being serviced, take time to thoroughly clean the inside of the unit. Corrected - pic had slicer and blender thoroughly cleaned at the time of this inspection. 5/15/12 - corrected - condenser now clean

(Critical) Found stuffed mushrooms and cooked meatballs stored @ 47-51* f. In the prep unit across from the flat top. Corrected - pic discarded food items

1. Found clean untensils being stored in a bin with an accumulation of crumbs, dust, and debris on the shelf next to the ice machine. 2. Found the top of the ice machine where large clean pans are stored to have an accumulation of greasy dust. To correct - clean untensils need to be stored in clean containers. Replace container with a clean one. Clean the top of the ice machine now and keep on a more frequent cleaning schedule

Found the prep unit across from flat top to be holding @ 47 - 51* f. To correct - have unit service to ensure it can maintain temperature of 41* f or less, pic did discard phf items in this unit. , found the prep unit across from flat top to be holding @ 47 - 51* f. To correct - have unit service to ensure it can maintain temperature of 41* f or less, pic did discard phf items in this unit. 5/15/12 - corrected - prep unit now holding @ 40*f

Found ice buckets and clean lexan containers being stored directly on the floor near the ice machine. To correct - provide a shelf to store the ice buckets and lexan containers at least 6" above the floor and inverted

Found several areas where there is an accumulation of food debris and grease: under grill, under/around burners next to flat top, ovens, oven doors, broiler bottom, crumb tray under stove burners. Also found some areas of flooring that need extra attention, making sure to reach all the way under equipment to the wall. The floor under the char-grill is accumulating excessive grease where it has dripped down the wall to the floor. To correct - clean now and keep on a more frequent cleaning schedule

Found light shield to be missing above ice machine. To correct - replace light shield in this area

Found area in dry storage to be covered with flour residue which was getting into a container where brown sugar bags are stored. To correct - care must be taken to clean up any dry product spills to avoid contamination of other items

Found lexan pans stacked wet. Also observed dishwasher towel drying pans and stacking. To correct - allow all items to air dry prior to stacking for storage. , found lexan pans stacked wet. Also observed dishwasher towel drying pans and stacking. To correct - allow all items to air dry prior to stacking for storage. 5/15/12 - corrected (ice buckets) - ice buckets now stored on new shelf

Found boxes of white fish stored directly on the floor in the walk-in cooler. Corrected - pic had fish relocated to a speedrack until it could be prepped

Health Report - 11/10/2011 (5 critical incident(s))

(Critical) Found many food items in the walk-in cooler that were past the expiration date. Pic corrected by discarding all food items that were past the discard date. ,

(Critical) Found just cooked grilled chicken @ 150 degrees f. Cook was using a metal stem termometer and stated he was cooking to 160 degrees f. Corrected by - putting chicken back on the grill and cooking to 165 degrees f. And educating grill cook that his cook off temp for the chicken was incorrect and stating that chicken is to be cooked to 165 degrees f

(Critical) Found sanitizer concentration in wiping cloth bucket to be to high. Pic corrected by discarding sanitizer and making a new solution at the correct concentration

(Critical) Found hot fudge dispenser with a cork inserted in the nozzle of the pump to prevent product from escaping. A cork is not a cleanable food contact surface. Pic corrected by removing pump, rplacing with a ladle and lid to be used instead

(Critical) Found confusing dates on ready to eat foods in walk-in cooler and reach-in cooler on cook line. Some items clearly marked with dates, some have no date. Some dates reflect discard date, some reflect prepared dates. To correct - have entire staff use the same method of datemarking. To avoid any future confusion, use two date method; that being - write the date prepared or opened, and the discard date. With both dates on the label, all staff will be consistant and knowledgable. ,

Found the ventilation grates at the grill area to be greasy and in need of cleaning. To correct - clean now and keep on a more frequent cleaning schedule

Found vacuum breaker on mop sink to be broken. To correct - replace vacuum breaker. , ,

Found the bottom of the reach-in under the salad prep area to have an accumulation of food debris and some standing water. To correct - clean now and keep on a more frequent cleaning schedule. ,

Found grill cook using metal stem thermometer that was reading 4 degrees lower than accurate. Corrected by - calibrating the thermometer at the time of this inspection

Found no paper towels in main hand sink in kitchen. Also found the paper towels to be blocked at the bar by a dirty dish tub. Pic corrected by refilling paper toweling in the kitchen and relocating the dish tub at the bar

Found several pans of seasonings or coating mixes to be in 1/3 pans, covered with plastic wrap, then stacked on top of each other. To correct - replace plastic wrap with solid, tight-fitting lids to eliminate the possibility of cross contamination from the bottom of one pan contacting the surface of the seasoning in the next pan. ,

Found several pans stacked wet on shelves. Pic corrected by unstacking pans ans placing them on shelving to completely air dry

Health Report - 05/10/2011 (3 critical incident(s))

(Critical) Observed pan of rte chicken breasts in alto shamm oven in prep area with an internal food temp of 143-150f. Chicken was just cooked (from a raw state) on grill when i arrived for inspection. Cook knew proper cooking temperature of chicken (165f) but admitted he did not check meat with food thermometer before placing in hot holding unit. All raw chicken must be cooked thoroughly to 165f to kill any bacteria in the raw meat. Please ensure all cooks are trained in food safety and proper cooking temps. Also, all cooks must verify proper cook off temps with a food thermometer as needed. Pic corrected by reheating all chicken breasts to 165f then returning chicken to hot holding unit. Critical corrected

(Critical) Observed can opener blade in salad prep area with an accumulation of sticky black debris. All can openers must be washed, rinsed and sanitized every 24 hours or throughout the day as needed and must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. Critical corrected.

(Critical) Observed no iodine solution in bar dishmachine (container was empty). Please ensure staff are checking iodine level in dishmachine often and replace as needed. Pic corrected by refilling iodine container at time of inspection. Rechecked at 15ppm at time of inspection. Critical corrected.

Observed dry storage shelves moved to mechanical room while restaurant is remodeling. Cannot store food in mechanical room. Please relocate to approved area as soon as possible

Observed bottle of mountain dew laying in small ice bin in bar area and 2 bottles of wine in bar area stored in ice bins for customer ice. All ice that is used for customers is considered food and cannot be dually used to cool beverages. Must keep customer ice separate at all times to prevent possible contamination.

Observed clean ice cream scoopers stored in pan of stagnant water on counter in dessert station area. All utensils must be stored in a clean, dry location at all times. Stagnant water can accumulate bacteria and is not an approved location for ice cream scoopers. As stated in past, either install an approved dipper well with flowing water or properly wash, rinse and sanitize all scoopers after use.

Observed ventilation filters in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed 2 uncovered ice cream containers in dessert station cooler. All food must be stored in a protected manner at all times. To correct, please seal packages of ice cream back up after use

Observed bag of raw shrimp thawing under running water in handsink in prep area. All handsinks are to be used for handwashing only and are not be used for culinary purposes.

Health Report - 11/15/2010 (2 critical incident(s))

(Critical) Observed cook prepping food on cooking line then go and adjust radio antenna/handle radio then go back to prepping food without washing hands in between. All food employees must properly wash their hands after activities which could contaminate employee hands. Pic corrected by educating employee on proper handwashing procedures including how and when to wash. Critical corrected.

(Critical) Observed 2 working spray bottles of chemicals (cleaners) hanging on chemical storage shelf in back kitchen area not labeled. All working containers containing chemicals/toxics must be properly labeled with product common name at all times for proper identification.

Observed interior of oven in cooking area soiled with a heavy accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule. , observed sides of deep fryers and grill area soiled with grease and debris. To correct, please clean now and on a more frequent schedule.

Observed standing water and debris in the bottom of the sliding door cooler in the bar area (under server window). Please clean now and on a more frequent schedule. , observed interior door gaskets on upright cooler in dessert station area soiled with mold and debris. To correct, please clean now and on a more frequent schedule.

Observed clean ice cream scoopers stored in a pan of stagnant water on counter in dessert station area. All utensils must be properly stored at all times. Stagnant water can accumulate bacteria. To correct, install a dipper well with flowing water or properly store utensil and wash, rinse sanitize utensils after use

Observed handsink in employee restroom in need of cleaning. To correct, please clean now and on a more frequent schedule

Observed grease starting to pool at bottom and sides of ventilation hood in main cooking area. To correct, please clean now and on a more frequent schedule.

Observed handsink in employee restroom partially blocked by soiled apron/uniform bin and trash can. Employees would have to squeeze in between these items to properly access handsink. All handsinks must be completely accessible to employees at all times for proper handwashing. To correct, please relocate uniform bin and/or trash can as soon as possible.