350 N. Main St.
Chelsea, MI 48118
The outside of the splash guard of the ice machine appears to have scuff marks. Clean now and place on a more frequent cleaning schedule.
Utensils are in standing water on top of the reach in cooler in the wait area. Do not store in use utensils in standing water. Keep clean or change out every 4 hours.
(Critical) The main prep line handsink was blocked for access for routine handwshing by wastebasket and 3 large containers of chips on the floor in front of the handsink. Keep all sinks accessible for routine handwashing. Do not block the sinks with anything in front of them so that they are accessible. Corrected by relocating the wastebasket and the chips.
(Critical) The drawers under the grill were holding assorted ph foods including raw chicken and beef at 47 - 49 degreesf. Ph foods mustb be maintianed at 41 degrees f. Ph foods must be matinained at 41 degrees f or below. Corrected by discarding ph foods. Call for repair of the unit.
(Critical) A flow control device (spray nozzle) is attached to the hose downstream of a hose bibb vacuum breaker. This is probibited. Call ecolab to provide proper connection.
(Critical) Assortted potentially hazardous foods found at 44 -45 degrees f in 2 door reach in cooler on the line. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by adjusting the cooler and relocating ph foods to a different cooler. Adjust/repair unit asap by 4/14/13
(Critical) Paper towels were not provided at the handsink on the prep line for proper hand drying. Provide paper towels for proper hand drying. Paper towels were provided at time of inspection. Corrected.
(Critical) Rice & beans found in the steamer at 106 degrees f and 83 degrees f respectively. This is an improper reheat of these foods. Potentially hazardous foods must be reapidly reheated to 165 degrees f in 2 hours. Corrected by discarding rice and beans and discussion. Retrain new employees on proper reheating of foods.
The reach in cooler in the kitchen is not holding ph foods at 41 degrees f or below. Adjust/repair unit asap so that it is capable of holding ph foods at 41 degrees f or below. All ph foods were removed from the cooler at time of inspection
The bar handsink water was shut off due to leak. Cold water only. Repair leak so that cole water can be routinely supplied.
The drawers under the grill were holding ph foods at 47 - 49 degrees f. Ph foods must be maintained at 41 degrees f or below. Call for repair of this unit. All foods were discarded at time of inspection.
(Critical) Preportioned diced tomatoes in condiment cups found at 49 degrees f in container on ice in the dining area for service at the table. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding food above 41 degrees f. In the future, limit amount of food in the container in order to maintain temperature control or use time as a public health control measure in lieu of temperature control. If you choose this method you must provide a written policy for using time control and mark the food with the time it is removed from temperature control and discard time with a maximum time to discard of 6 hours on cold foods.
(Critical) The backflow preventer on the mop sink faucet is upstream of the flow control device. Relocate the hose bibb vacuum breaker so that it is downstream of the flow control device on the y for proper protection of the water supply.
Gaskets on the reach in unit doors have build up. Clean now and place on a more frequent cleaning schedule
Mop heads stored on top of bulk pop. Relocate the mop heads that they are in a separate location away from bulk pop. Uncovered foods in the walk in freezer and reach in coolers on prep line. Keep all foods covered for proper protection while in storage.
There aren't any certified food safety managers since management change and change of restaurant name. Schedule to sit for serv safe or equivalent food safety class asap
Test strips for quaternary ammonium are missing from the facility. Provide proper test strips for each sanitizer in order to measure the concentration of sanitizer when used.
Salsa found cooling in deep container at 84 degrees f after approximately 1 hour after removal from temperature control. Use shallow pans on ice, uncovered and or ice wands to rapidly expedite the cooling process to cool foods from 135 to 70 in the first two hours and from 70 to 41 in an additional 4 hours. Corrected by relocating salsa into shallow pan. Temperature had dropped down to 70 degrees f within two hours of removal from temperature control. Corrected.
Hose bibb vacuum breaker is leaking. Replace hose bibb vacuum breaker and install on the side of the y connector with the red hose.
Torn gasket on the reach in cooler door. Once torn gaskets are no longer cleanable. Replace split gaskets.
(Critical) Spray bottles not properly labelled as to their contents. Properly label all cleaners as to their contents and store in an approved location. If lemon juice is for cleaning purposes only, label it as such. Corrected by labelling all spray bottles as to their contents at time of inspection
(Critical) Carton of raw eggs found stored in the walk in cooler next to and above ready to eat foods. Store raw foods so that they are not above or in close proximity to ready to eat foods. Corrected by reorganizing the walk in cooler and storing raw eggs in an approved location away from ready to eat foods.
Improper thawing of prepared potentially hazardous foods on tray at room temperature. Use one of the approved thawing methods for thawing prepared potentially hazardous foods. Ie placing into the cooler enough in advance to thoroughly thaw out, not leaving out at room temperature. Corrected by discussion and placing back into the cooler
Cooked chicken found cooling in too large a quantity for rapid cooling by placing into deep tubs. Change procedure to use sheet trays so that chicken may rapidly cool from 135 to 70 degrees f in 2 hours and to 41 degrees f in an additional 4 hours. Corrected by shredding onto sheet trays at time of inspection. Chicken was still at proper temperature at time of inspection
Excess water build up noted in the prep unit on the bottom. Unplug drain and clean out water once drain is unplugged. Hood filters are in need of cleaning. Clean now and place on a more frequent cleaning schedule
Split gasket on the reach in freezer. Once torn, gasket is no longer cleanable. Replace split gasket
The light shield in the dry storage area is missing. Replace missing shield for protection in the dry storage area to protect supplies if bulb should shatter.
The y connector connection on the mop sink faucet is leaking where hose connects. Repair or replace gasket or y connector to stop leak. Using cloth towel to stop leaking is prohibited.
Cardboard boxes used as flooring in the walk in freezer is not approved. Remove cardboard and replace with approved rubber matting duckbard which is cleanable and non absorbent.
Grease dripping out of trough and intbetween both canopies above and between the hood. Clean the hood to prevent grease from dripping. Pic indicates was cleaned to months ago. Call to check exhaust fan to make sure is properly functioning. Once problem is resolved, clean the hood.
(Critical) Assorted potentially hazardous foods found in the wask in cooler at 43 - 45 degrees f. A few items prepped today were elevated as high as 60 degrees. Potentially hazardous foods must be maintained at 41 degrees f or below. It is possible that the door was left open on this unit for an extended period of time. The prepped foods which started at 41 degrees f were out too long during the prep process. Corrected by discarding some foods and relocating some to freezer to rapidly chill back down to 41 degrees f.
(Critical) Raw beef and chicken and cooked pork and chicken found in the top right drawer under the grill at 50 degrees f. Also the shrimp in the bottom drawer was found at 49 degrees f. Ph foods must be maintained at 41 degrees f or below. Corrected by discarding food at time of inspection. Drawer may have been left open just enough to draw in heat from grill elevating temperature. Sour cream was put into the drawer and drawer left closed to test unit and at end of inspection temperature was still at 41 degrees. Therefore the drawer must be kept closed.
Top drawer of the refrigerated unit under the grill is not holding ph foods at 41 degrees f or below on the right side. The shrimp on the bottom right of the drawer was also at 49 degrees f. Ph foods must be maintained at 41 degrees f or below. The unit is ordered out of service for the storage of ph foods on this side of the unit. Test foods were placed into the unit to recheck for temperature elevation after food was discarded and that food starting at 41 degrees f elevated to 49 degrees f at time of inspection so it is not just due to drawer being left open. Unit is not functioning properly. Call for repair. Once repaired and capable of holding ph foods at 41 degrees f you may use the unit.
The walk in cooler was found to be holding ph foods at 43 -45 degrees f. Some immediately prepped foods were as high as 60 degrees f. The door to the unit does not close easily and it is possible that the door was left open for an extended period of time thus elevating the air temperature and the food over time. At end of inspection door was kept tightly closed and air temperature had dropped down to 38 degrees f.
Thermometer in the true two door cooler at the bar was broken. Replace with an accurate thermometer in order to monitor the temperature of the unit.