527 W. Main Street
Milan, MI 48160
(Critical) Pizza cutters, spatula and knives for pizza prep in use on try not cleaned within 4 hour time requirement. Pic indicates cleaned at end of shift. All food contact surfaces for potentially hazardous foos must be cleaned at least once every four hours to reduce potential for bacterial growth. Corrected by cleaning at time of inspection and will retrain all employees on cleaning time frequency requirement.
The interior of the microwave needs cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) The backside of the slicer blade had a small amount of food debris build up. Clean now and retrain employee on proper cleaning technique. Corrected by cleaning and retraining employee
This incident (1699) does not have any more information on it
This incident (35069) does not have any more information on it
The interior of the microwave needs cleaning. Clean now and place on more frequent cleaning schedule.
The following non food contact surfaces need cleaning: the hood filters and the hood canopy, the ledges on the roll cart. Clean now and place on a more frequent cleaning schedule.
(Critical) Pepperoni rolls found in the bread warmer at 129 - 130 degrees f. Potentially hazardous foods must be maintained at 135 degrees f or above. Corrected by reheating to 165 and holding at 135 degrees. Product will be consumed within 4 hours. If you cannot maintain 135 degrees f on this product then you may opt for time control, provided that you have a policy in writing that the pepperoni rolls are on time control and in addition you are documenting the time the product is to be discarded on a daily routine basis
The hood canopy and the hood filters on the "out" side of the pizza oven need cleaning. Clean now and place on a more frequent cleaning schedule.
The pizza oven rollers are in need of cleaning. Clean now and place on a more frequent cleaning schedule
The employee in the dough prep area was not wearing any means of hair retraint for either his head hair or beard. Provide proper means of hair restraint for all hair to minimize potential for hair to get into food or on food contact surfaces. Employee did put on a ball cap at time of inspection but hair restraint for beard was not available.
Bulk sugar was on the floor in the dough prep area. Keep all foods a minimum of 6" above the floor to allow access for routine cleaning. Another bulk container with product was on wheels. This is also an acceptable means of storage.
The floors, especially the floor wall junctures and the walls in the dough room need cleaning. Clean now and place on a more frequent cleaning schedule.
Several utensils found dirty that are not being cleaned at the required frequency for non potentially hazardous food contact surfaces. These utensils include dough scales and dough scissors. These surfaces must be cleaned at least once every 24 hours as they are non potentially hazardous food contact surfaces. Clean now and place on routine cleaning schedule accomodating this frequency.
The women's restroom is missing a cover for the waste receptacle. Women's restrooms are required to have covered waste receptacles for proper disposal of tampax. Provide a covered waste receptacle for the women's restroom.
Domestic knife set with scissors in holder is not approved. Replace with nsf commercial approved equipment.
The following non food contact surfaces need cleaning: the dough scales non food contact surfaces, the tops of the lids covering the soup tureens, not in use, the non food contact surfaces of the slicer specifically around the data plate, the hood filters on the pizza oven, the non food contact surfaces of the dough mixer, the outside of the bread warmer. Clean now and place on a more frequent cleaning schedule.
Domestic knife set with scissors stored in domestic utensil holder with food debris. Domestic knife holder is not cleanable. Utensils stored in plastic drawer with drawer having accumulation of food debris. Clean now and place on a routine cleaning schedule. Replace domestic knife set and holder with commercial equipment. See food certification violation
Manufacturer's containers for sauce and feta are being cleaned and reused to store flour and sugar. Discontinue this practice and provide food grade approved storage containers that are reuseable.
Gaskets on the doors of the prep units are torn. Once torn they are no longer cleanable. Replace split gaskets.
Domestic enamel roasters in the facility are not approved. Provide approved nsf equipment for use for steamers and cooking as needed.
Tub lids found stored on the floor adjacent to the storage racks. Do not store equipment on the floor as floors are not clean. Keep on shelves for proper storage.
Milk crates used to hold bulk flour and sugar in the dough room are not cleanable and in need of cleaning. Replace with approved shelving that is cleanable and allows access for routine cleaning of the floors. The outside of the dough mixer, legs etc need cleaning in the dough room, clean now and place on a more frequent cleaning schedule.
The cold water knob on the faucet in the men's restroom is either stripped or not fastened tightly. The water was off and accessible by valve only under the sink. Repair or replace cold water knob so that the water can be supplied to the sink routinely
Shelves in the dough prep area, main prep area and dough room are covered with plastic shower curtains. This is not approved as wall covering and must be replaced with approved materials. Dept will review this as wall covering. The shelves in the rear storage area are lined with cardboard boxes. This is not approved ask a shelf liner. Provide approved material to cover holes in shelving design that is smooth and cleanable or replace shelving without holes.