6889 State St.
Saline, MI 48176
These areas in need of cleaning: top of both hot holding units on cook line, floors under and behind equipment on cook line and top of some of the bulk food lids rear dry storage area. Please clean now and as often as necessary to maintain in clean condition
(Critical) Diced chicken that was cooked off this morining found in a third pan in bottom of the ric at 79°F. Cooked potentially hazardous food shall cool from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours using one or more of the following cooling methods listed. Corrected at time of inspection by spreading out cooked chicken on a sheet tray sngle layer, uncovered and placing in the walk-in-freezer to finish cooling properly
(Critical) (1) two door delfield reach-in-cooler end of cook line not maintaining food at proper temperature. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by discarding all potentially hazardous food in this unit maintaining at 47°F - 49°F. This unit is ordered out of service for the storage of potentially hazardous food until it is repaired and capable of maintaining food at 41°F or below. (2) overstacked cut tomatoes found on top of prep unit on cook line at improper temperature. Corrrected at time of inspection by discarding cut tomatoes found > 41°F. ,
(Critical) Some food containers in poor repair, hole in bottom with duct tape, cracked side, cracked rims. Once container is no longer smooth and easily cleanable please discard and replace with food-grade, smooth, easily cleanable container. Corrected at time of inspection by discarding all food containers in poor repair.
Some refrigeration/freezer door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable
These areas in need of cleaning: floor/wall juncture cook line, shelving units near hot holding and floors under counters at waitress station. Please clean now and as often as necessary to maintain in clean condition
Dumpster lids found in open position. Please close when not in use. This is a shared dumpster
Food safety certificate for current ceritified manager expired. Please provide current food safety certificate for one full time employee within 90 days. You may fax certificate or send a copy to address on top of this report. Fax # 734-222-3930 attn: sue manville
Waste needs to be removed more frequently in the waste receptacle in women's restroom to allow space to properly dispose of soiled paper towels.
(1) no sanitizer present in wet wiping cloth solution buckets front kitchen. Please monitor with your chlorine test kit to assure sanitizer at proper concentation. (2) some wet wiping cloths found stored improperly. Please store wet wiping cloths in wet wiping cloth solution at proper sanitizer concentration
Clean red beverage glasses found stacked wet. Please air dry/drain prior to stacking. Owner will provide an additional glass rack to facilitate in drying glasses prior to stacking.
2 door delfield reach-in-cooler not maintaining food at proper temperature at time of inspection. Refrigeration shall be capable of maintaining food at 41°F or below at all times
(1) interior bottom panasonic pro ii on right side when facing microwave/ovens found in poor repair. Currently using duct tape. Food does not go directly on bottom of unit. Please replace to provide smooth, easily cleanable surface. Per owner new bottom section has been ordered. (2) some carboard lining shelving units in wic, carboard under chopper and towel under red beverage glasses. Please eliminate carboard, you may use sheet trays and eliminate towels, you may use bar mat. The sheet tray and bar mat are non-absorbant, smooth and easily cleanable. (3) sticker build-up evident on exterior some food containers. Please remove sticker build-up and discontinue placing stickers directly on container. Most stickers placed on plastic wrap or use blue painter's tape or dissolvable stickers that come off food containers more easily
(Critical) Observed no small diameter probe type thermometer in the facility. Correct by obtaining an approved thermometer. ,
Observed the following pieces of equipment with split or broken doors seals: 1. On the make line the four drawer cooler 2. On the make line the reach in door of the prep top cooler below the bread toaster 3. Next to the deep fryer the lower door of the reach in freezer correct by replacing the broken door seals.
Observed the lids for the outdoor trash receptacle to be broken and not tight fitting. Correct having the trash receptacle company repair or replace the lids. Note: this is a common use receptacle provided by the management company.
Observed the floor under the deep fryer with a heavy accumulation of grease. In one area the grease has accumulated in a 2 inch deep "puddle" about 6 inches in diameter. Correct by cleaning and on a more frequent basis
(Critical) Observed employee handle ready to eat food, slices of toast with bare hand. Employee corrected by discarding toast and handled new toast with gloved hands.
Found the interior of microwave soiled with splash and build up. To correct clean microwave and clean at least daily.
Found the floor under equipment, edges and corners soiled with light accumulation in the kitchen, storage room and wait station. To correct thoroughly clean floors and keep clean.
Found an opened can of red bull on the base of the slicer on the kitchen prep table. To correct remind employees to drink and store personal drinks in designated areas.
Found no thermometer in the 2 door worktop cooler. To correct provide an internal hanging thermometer.
Found the soap dispenser at the end of the cooking line by the freezer no longer on wall. To correct resecure soap dispenser to wall.
This incident (16799) does not have any more information on it
This incident (39279) does not have any more information on it
This incident (16800) does not have any more information on it
Found wiping towels stored on the counter top on the kitchen cooking/prep line. To correct store wiping towels submerged under sanitizer in the wiping cloth sanitizing bucket.
Observed a large opened container of olives on the storage room shelf without cover. To correct cover opened container of olives.
Observed an employee working on the kitchen line wearing a bracelet on both arms. To correct remove bracelets before starting work.
(Critical) Raw meat item found stored improperly next to ready-to-eat foods in walk-in-cooler. Food shall be protected from cross-contamination by separating raw animal foods from ready-to-eat foods critical corrected: at time of inspection relocated raw hamburger to bottom shelf. Discussed raw animal food storage in relation to ready-to-eat foods and meat cook-off temperatures
(Critical) First aid supplies found stored improperly above prep table. First aid supplies shall be stored properly to prevent potential contamination. Critical corrected: at time of inspection relocated first aid supplies to bottom shelf. Pic will provide container for loose first aid supplies and properly label container
Metal stem thermometer not calibrated properly. Please calibrate and check routinely for accuracy. Corrected at time of inspection by calibrating thermometer using ice bath method
(1) refrigeration door and drawer gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable. (2) some water evident bottom of 6 drawer 1 door reach-in-cooler. Please repair to prevent water on bottom
Grease container in hood canopy not changed frequently enough or not large enough to prevent grease onto floor below hood. Please provide larger receptacle or change more often
Some single-service containers under hot holding unit stored improperly. Please store in covered container or invert to properly protect against potential contamination
Some cracked food containers top ledge. Please replace once cracked to provide smooth, easily cleanable surface
Sanitizer concentration in wet wiping cloth solution low. Please use test kit to monitor concentration and change throughout the day as needed
No paper towels available at dishwash area handwash sink. Please provide paper towels at all times at all handwash sinks
These areas in need of cleaning: interior some fryers, handle area some reach-in-cooler drawers, interior dishmachine, floors under some cooking equipment, floors under some prep tables rear kitchen and underside of shake machine waitress station. Please clean now and as often as necessary to maintain in clean condition
Observed rear entry door without an operating self closer. Correct by repairing the self closer
Observed can opener blade to be dull. Correct by replacing can opener blade
Found the floor under the waitstation counter soiled with accumulation of debris. To correct thoroughly clean floors and keep clean.
Found paper towel dispenser in the waitstation handsink with no paper towels. Pic states paper towel rolls are no longer available for this type of paper towel dispenser. To correct replace paper towel dispenser and provide paper towels.
Found towels not submerged under sanitizer in buckets on the cooking line. To correct store wiping towels completely submerged under sanitizer.
(Critical) These food-contact surfaces in need of cleaning: some knives on cook line and chicken base scoop. Food-contact surfaces shall be clean to sight and touch. Critical corrected: at time of inspection set aside in dirty dish area to be properly washed, rinsed and sanitized
(Critical) Cooked sausage found at improper temperature in pan on the counter front kitchen. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection discarded cooked sausage found at 77°F. Pic will begin holding sausage hot in double boiler on grill.
(Critical) Some dented cans found stored on dry storage shelving unit rear kitchen. Cans should be monitored for dents and set aside for return to supplier or discarded. Critical corrected: at time of inspection set dented cans aside for return to supplier. Pic will set up a permanent dented can storage area. Can safety guidelines are posted in rear kitchen
(Critical) Portioned lasagna found with expired discard date. Refrigerated, ready-to-eat, potentially hazardous foods shall be consumed or discarded within time period required. Critical corrected: at time of nspection discarded plated lasagna found with an expired discard date of 3/4 - 3/10. All datemarked food should be monitored daily and discarded as needed
(Critical) Cleaning chemical stored improperly on top of ice machine. Chemicals shall be stored below and away from any food, clean equipment/utensils, single-service items and clean linens. Critical corrected: at time of inspection relocated cleaning chemical to chemical storage shelf above mop sink
These areas in need of cleaning: clean side of dishwash area drainboard, interior utensil container on cook line, floors under bulk pop storage rack, floors near hot water heaters rear kitchen, floors under cooking equipment and ceiling fan covers all restrooms. Please clean now and as often as necessary to maintain in clean condition
Ice cream found without covers in chest freezer. Please provide covers to properly protect ( condensation may drip back into containers )
Ice cream scoop found stored improperly on top of ice machine. Please store in a clean protected location.
Wet wiping cloths found stored improperly on cook line. Please store wiping cloths once wet in a wiping cloth solution at proper sanitizer concentration
(1) refrigeration door gaskets bottom doors on 4 door reach-in-cooler waitress station in poor repair. Please replace to provide smooth, easily cleanable surface and good seal. (2) paper towel dispenser in employee restroom not functioning. Please repair or replace. (3) soap pump end of cook line not attached to wall; please reattach
(1) some insert pans cracked on top ledge. Please replace to provide smooth, easily cleanable surface and to maintain good seal on top of the prep units. (2) some sticker build-up on clean pans. Please remove sticker build-up and consider dissolvable stickers.
Spacer missing in hood canopy. Please provide for proper hood function
(Critical) Found time/temperature control for safety (tcs) food, corned beef hash 47°F, mashed potatoes 47°F, and liquid eggs 47°F in the 2 door worktop cooler on the cooking line. Pic temporarily corrected by discarding tcs food, and has been instructed not to use this cooler to hold tcs food, until repaired/replaced to hold tcs food at 41°F or lower. ,
Found no soap in the soap dispenser in the waitstation handsink. To correct provide hand soap.
Found the 2 door worktop cooler on the cooking line not holding tcs food at 41°F. To correct repair/replace cooler to hold tcs food at 41°F or lower. Found the door gaskets of the drawer, door prep top cooler on the cooking line torn. To correct repair/replace door gaskets. Found a few plastic bowls on the counter top on the cooking line with cracks. To correct replace bowls.
Observed the following pieces of equipment in need of repair as noted: 1. On the make line- the bottom left drawer in the bank of four refrigerated drawers, the moulded handle is missing, exposing the rigid insulation for the door and creating a surface that is not smooth and easily cleanable. 2. On the make line- the bottom half of the prep top, the door located between the bank of refrigerated drawers has a cracked seal. 3. At the server station- at the refrigerated unit with glass doors on top, the bottom door has a cracked door seal. 4. Prep area- can opener blade is dull. Correct each item by repairing or replacing each item as necessary.
Found no paper towels in the waitstation paper towel dispenser. To correct provide paper towels.
Found expired food license posted on wall by cash register. To correct post current food license on wall for public inspection.
Found the floor (under equipment, edges and corners) in the wait station and cooking line soiled with accumulation of debris. To correct thoroughly clean floors and clean on a more frequent schedule.
Observed the presence of flies in the back kitchen dishwashing area. To correct keep areas clean and dry, and continue pest control treatments.
Observed waitstaff handling utensils (forks, knives, and spoons in the utensil rack) on the food and lip contact surfaces. To correct utensils should be touched/handled on the handles, that is have dishwasher with clean gloves place utensils in utensil rack with handles up after final wash.
(Critical) Diced ham found at improper temperature on top left side of prep unit on cook line. Critical corrected: at time of inspection discarded diced ham found at 52°F in shallow, plastic pan on top of prep unit. All other potentially hazardous food items found at 41°F or below on top of unit. Please use the deeper metal pans for all potentially hazardous food items
Please replace cardboard under chopper with a smooth, easily cleanable, non-absorbant mat
Food prep sink leaking underneath. Please repair asap and maintain in good repair
Handwash sink not accessible for handwashing in dishwash area. Corrected by removing pan from handwash sink
Some single-service utensils stored with handles facing wrong direction. Please store so that all handles facing employee to prevent potential contamination of food-contact end
Floors under waitress station in need of cleaning. Please clean now and as often as necessary to maintain in clean condition
Right door when facing 2 door reach-in-cooler on cook line in poor repair (not closing properly). Please repair and maintain in good repair. Per pic service call has already been placed for repairs
One of the wet wiping cloth buckets on the cook line found with low sanitizer concentration. Please change throughout the day as needed to maintain the proper sanitizer concentration. Use your chlorine test kit to monitor
Found dented cans stored on shelf in a separate area, but not labeled. To correct label designated dented can section with a label such as "dented cans, do not use, return to supplier for credit. "
Found expired food license posted in front counter area wall. To correct post current food license in a conspicuous place for public inspection.
Found various plastic squeeze bottles of ingredients around the kitchen counter without labels. To correct provide labels.
Found the hot water faucet handle in the dishwashing area handsink loose. To correct repair/tighten hot water faucet handle.
Found the interior of the microwave oven soiled with splash and accumulation. Found the tops of toaster and catch trays soiled with accumulation of bread crumbs. To correct clean as soon as possible, and clean on a more frequent schedule.
Observed employee working in the cook/prep area not wearing hat. Employees corrected by wearing hats.
Found an opened container of hot peppers on storage room shelf without lid or covering. Pic corrected by covering peppers with plastic wrap.
Found ice wands stored on the floor under shelves in the walk in freezer. To correct properly wash ice wands before use, and store ice wands in a more protected manner.
(Critical) I found cooked chicken (prepared yesterday), at a temperature of 46 degrees f. As discussed at the time of inspection, potentially hazardous food (phf), must be rapidly cooled. This temperature failed to meet the rapid cooling parameters listed above. One of the above cooling methods must be used for rapid cooling of phf. Also, do not cover phf with plastic wrap while it is cooling. Lastly, use metal stem thermometers to monitor food temperatures during the cooling process. Corrected at the time of inspection. The chicken was discarded
I observed an uncovered five gallon bucket of pickles. As discussed, food containers must be stored covered.
(Critical) Some ice transfer buckets found cracked on bottom (holes on bottom). Food-contact surfaces shall be smooth and easily cleanable. Critical corrected: at time of inspection discarded cracked ice tansfer buckets.
Small leak under food prep sink rear kitchen. Please repair and maintain in good repair. Handwash sink end of cook line closest to hot dog grill draining slowly. Please unplug and maintain
Please reattach soap dispenser near handwash sink end of cook line closest to wic. Please provide spacer for hood canopy above hot dog/chili grill
Please wrap condensate line in walk-in-cooler
These areas in need of cleaning: hood canopy and filters over main cook line, floors under all equipment main cook line and utensil container front counter. Please clean now and place on routine cleaning schedule
Found the door gaskets and exterior surfaces of cooler doors soiled with accumulation. Found the interiors of microwave ovens soiled with splash and accumulation. To correct clean as soon as possible, and clean on a more frequent schedule.
Found the pop nozzles and diffusers in the wait station area soiled with slight accumulation. Pic corrected by having employee wash, rinse, and sanitize pop nozzles and diffusers.
Found a stack of coffee filters stored unprotected on top of the coffee urn. To correct store coffee filters in a more protected manner such as in a covered storage box.
Found the door and drawer gaskets of coolers with cracks. To correct repair/replace door gaskets.
Found the floor (under equipment, edges, and corners) in the dining room waitstation soiled with accumulation of debris. To correct thoroughly clean floors and clean on a more frequent schedule.
Found the ground surrounding the dumpster soiled with debris. To correct work with neighbors and keep dumpster area clean.
Found no handwashing sign in the mens public restroom. To correct provide sign reminding employees to wash their hands.
Found a dial faced thermometer left in food in the door and drawer prep top cooler not accurate. To correct either calibrate thermometer or replace thermometer.
Found a covered pan of chicken cooling in the worktop prep top cooler on the cooking line. Pic corrected by having employee place chicken in a shallow pan (uncovered) and placed in walk in cooler for rapid cooling. Pic has been instructed to monitor that employees are properly cooling foods, that is foods are cooled from 135°F to 70°F in 2 hours, and then from 70°F to 41°F in 4 hours.
(Critical) I found a container of ortho home defense max insecticide. As we discussed, home use insecticides are not allowed to be on the premises. The only allowable insecticides are those which are specifically designed for use in restaurants. No others are allowed. Corrected at the time of inspection.
I observed an apron stored next to tin food containers. As discussed, soiled aprons must be stored in a non-food operations area. Utensils, food containers and similar items must be protected from sources of contamination.
(Critical) A spray bottle of degreaser was left on shelf directly above the hot holding wells. Store toxic items in a safe location away from foods or food contact items. Corrected by doing such.
(Critical) I observed an uncovered cup of tea and an opened can of red bull on racks in the dry storage room. Staff must be putting drinks in cups with lids. Corrected by doing such
(Critical) I observed spinach pie, lasagna and stuffed cabbage beyond the use by dates. Staff need to audit product dates on a daily basis and discard expired foods. Corrected by doing so while here today.
Cooked off chicken that was cubed was not left in freezer long enough to cool. Found in reach in cooler at 54f. Need to keep on sheet tray in freezer until 41f or below. Staff must be using thermometer to verify temp is below 41f before pulling from freezer. Put back onto sheet tray and back into freezer.
Observed to tubs of chicken and a tub of fish on the floor in the walk in cooler. Keep on racks at least 6" off the floor.
The tableware bins in the server area are dirty. They need to be cleaned more often.
None of the wiping cloth buckets had any sanitizer residual in them. You folks need to change the solutions out more often (approx. Every 2 hrs) to keep chlorine levels at 50-100ppm.
(Critical) Found ready to eat, time/temperature control for safety (tcs) food facility made dressing with 9 day discard datemarks, and spinach pies with prepared dates and 17 day discard datemarks in the waitstation 4 door sectional reach in cooler. Found rte, tcs foods in the walk in cooler with 8 day discard datemarks. Pic corrected by determining dates products were opened/prepared and had employees provide 7 day (day opened/prepared + 6 days) discard datemarks for all rte foods in coolers. Pic has been instructed to re-train employees on proper datemarking, and to ensure items are properly datemarked.
Found a stack of coffee filters in an uncovered bowl on top of the coffee grinder. Found bundles of clean linen on the floor in front of the office door. To correct store food utensils in a protected manner.
Found no handwashing sign in mens public restroom. To correct provide signs reminding employees to wash their hands at all locations where they may wash hands.
Found the handsink by the steamtable blocked with a garbage can and sanitizing bucket. To correct re-locate items and keep handsink easily accessible at all times.
Found wiping cloth stored on counter under equipment. To correct store wiping cloth completely submerged under sanitizer.
Found the sliding door of the dumpster left open. To correct keep doors closed.
Found the interior of the microwave oven soiled with splash and build up. To correct clean as soon as possible, and clean on a more frequent schedule.
Found the pop nozzles of the pop machine in the wait station and front counter with slight accumulation. To correct follow manufacturer's specifications and clean pop nozzles. Found the sides of the hot dog bun container soiled with dried buns/bread. To correct clean as soon as possible, and clean daily.
Found the door gaskets of the drawer door of the prep top cooler cracked and torn. To correct repair/replace door gaskets.
Found large tubs of fish thawing on counter top. Employee corrected by placing fish in the walk in cooler. Pic has been instructed to monitor that employees are thawing food properly
Found the employee restroom door propped open and door closer not attached to door frame. To correct re-attach door closer to door frame and keep door closed.
Found cases of food stored on the floor of the walk in freezer. To correct store cases of food on shelf at least 6 inches off the floor.
(Critical) Observed several containers of housemade rte rice pudding and several plates of commercially prepared pies (cream pies, lemon meringue) in display cooler near cash register with no consume by datemark labels. All phf rte foods (including housemade and commercially prepared desserts) must have a 7 day consume by datemark label at all times (day 1 is prep date). Pic corrected by discarding all desserts with unknown prep dates and properly datemarking all freshly prepared desserts. Critical corrected
Observed scoop handles laying in dry rice bucket and oregano spice bucket on shelf in dry storage area. All food dispensing utensils must be stored so the food is protected from possible hand contamination from scoop handles. To correct, please store all scoops so handle is extended up and out of product at all times
Observed plastic forks and spoons in utensil bin next to pop machine in front counter area stored all jumbled together. To correct, please store all plastic silverware so all handles are facing the same direction and food contact portion of utensil is protected from sources of contamination at all times
Observed dented can of black olives on dry storage shelf in back kitchen area not separated from other food items on shelf. All distressed merchandise must be discarded or completely separated from food items at all times. If wanting to keep dented cans for credit from supplier, will need to create a dented can/distressed merchandise area in kitchen as soon as possible.
Observed top of dishmachine (exterior) with an accumulation of scale and debris. To correct, please clean now and on a more frequent schedule