9610 Chelsea Manchester Rd.
Manchester, MI 48158
(Critical) Observed hot shot flying insect killer and raid fly killer available in the facility. Poisonous or toxic materials shall be: (a) used according to: (1) law and this code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment, (p) (3) the conditions of certification, if certification is required, for use of the pest control materials, (p) and (4) additional conditions that may be established by the regulatory authority. To correct discard the noted pesticides into the garbage. ,
(Critical) Found the mayo jar to have an excessive accumulation of dried on old mayo around the rim of the jar. Corrected - jar was cleaned at the time of this inspection. Recommend using a soup cup/bowl to store a smaller amount of mayo for daily use instead of the small mayo jar itself. The cup/bowl is easier to change out at the day keeping the mayo cleaner
(Critical) Found chili cooked this morning to be cooling in the walk-in in deep (6") quarter pans, with foil covering the pans. There was also sausage gravy cooling next to the chili with the required ice wands and uncovered. Corrected - pic placed chili in shallow hotel pans to continue the correct cooling process. In the future, please make sure all cooked foods are cooled in shallow pans when possible and continue to use ice wands where necessary
(Critical) Found raw burger holding at 55*f in the lower section of the fridge on the cook line. Corrected - pic discarded the burger at the time of this inspection. A follow-up inspection will be made in 10 days (aug. 13th) to verify the fridge is holding food at 41*f or below
Found the lower section of the fridge on the cook line to be in need of repair/replacement. This section of the fridge only holding food at 50-55*f. Temporarily corrected - phf items were discarded. To correct - have this unit repaired or replaced
Found one section of lights in the cook line that is missing the required light shield. To correct - replace the missing light shield
This incident (17148) does not have any more information on it
This incident (39392) does not have any more information on it
(Critical) Found several severly dented cans stored on shelves in general circulation. Corrected - pic created a dedicated area for dented cans and relocated the dented cans to that area so that they are out of general storage until they can be returned to the vendor. Staff should be educated on this policy
(Critical) Observed the new menus that you just received are missing the asterisk*** from several categories. Note - the former menus had the correct asterisk notation. To correct - manually label categories with the required asterisk. Recommend in future menu printings that the wording is changed to reflect the above suggested wording
Walk-in cooler found to be holding temp @ 43* f consistantly throughout the cooler. Also, the cooler door is in need of repair as the bottom hinge is broken. To correct - pic called for repair, service to arrive this afternoon. Pic relocated most phf to indoor refrigeration units. Please call me with update of service call this afternoon. Record temperatures of cooler twice a day throughout the weekend and fax to me @ 734-222-3930 on monday morning - feb. 6th.
Found the surfaces between the fryer and the freezer unit to have an accumulation of grease. The bus cart also has quite an accumulation of greasy dirt, and clean pans are stored on the bottom shelf. To corret - clean now and keep on a more frequent cleaning schedule
Found dumster uncovered. To correct - close dumpster covers at each use,
Found food containers used for cooked potatoes to be stacked wet above the 3 compartment sink. To correct - allow all containers, pots and pans to completely air dry before they are stacked
Found several storage containers that are not food grade. To correct - replace current containers with food grade containers that are constructed to have smooth surfaces without nooks and crannies that can harbor food residue and debris
(Critical) The prep unit cooler in the kitchen is holding foods at 48*- 50*f. Must be holding foods 41*f or less. Do not use to hold any potentially hazardous foods until repaired. Staff need to temp foods in cooler daily to assure holding below 41*f. I will be back in 2 weeks to verify cooler is holding below 41*f.
(Critical) I observed breakfast potatoes at 59*f in the walk in cooler and front upright cooler. Staff need to work with smaller batches when peeling and slicing them so temps don't rise into danger zone. Corrected by behavior change and putting this batch on sheet trays and cooling back down in the walk in cooler.
Sausage gravy was found being re-heated in the steam table and at 133* after ~1. 5 hours of heating. You need to heat any "leftovers" on the stove and hit >165*f in less than 2 hours. Corrected by heating on stove to >165f.
Little to no sanitizer in the bucket used to wipe dining tables. Keep at a minimum of 50ppm. Change out more often. Corrected.
Replace the missing light shield in the kitchen.
Please get some racks for the shed to keep the boxed to go items at least 6" off the floor.