52 Barker Rd
Whitmore Lake, MI 48189
(Critical) Observed the following food contact surfaces soiled with food debris: 1. Top interior of microwave. 2. Can opener blade. 3. Slicer. 4. Underside of the mixing arm. 5. Mixing bowl under the mixing arm. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize all noted items. ,
An anti-choking poster was not found in the kitchen area. To correct should obtain an anti-choking poster. Available from the american red cross. Post in kitchen area as required
(Critical) Found only one probe thermometer that was working, but it was not calibrated. One digital thermometer was found with a dead battery. Corrected - calibrated thermometer at the time of this inspection. Staff should be checking thermometer calibration often, at least twice a week.
(Critical) Found the 3 comp sink drain line not maintaining the required air gap. To correct - the drain from the 3 comp sink is set up with an air gap, but the drain line has been raised and wired and propped up on pop bottle racks resulting in there being no air gap from sink to drain line. Also found the right side faucet on the 3 comp sink to be leaking. To correct - repair faucet as needed to correct leak. A follow-up inspection will be made in 10 days (sept. 20th) to verify correction. ,
(Critical) Found several spray bottles with unknown product in them - no label. Corrected - spray bottles were emptied, staff reminded that spray bottles must be labeled with common ingredients
(Critical) Found employee washing hands in the 3 comp sink. Corrected - employee was reminded that hands are only to be washed in the hand sink
(Critical) Found no thin mass thermometer available for use in kitchen. To correct -provide required thin mass, thin tip thermometer. A follow-up inspection will be made in 10 days (sept. 20th) to verify correction. ,
(Critical) Found the 3 door upright refrigerator to be holding at 48*f. Phf's holding at 43* f. Cole slaw opened and holding at 48* f. Corrected - phf's: raw chicken, ribs, bacon, moz. Cheese, feta cheese were all holding at 43* and were relocated to a working prep unit. Cole slaw was discarded.
(Critical) Was unable to locate the wellhead for the water supply. Much vegetation has grown up around the general location of the well. To correct - trim back vegetation so that the wellhead is visible and can be inspected at the follow-up inspection on sept. 20th. ,
(Critical) Found two probe thermometers that had an excessive amount of food debris on them. The digital thermometer not working (dead battery?) corrected - working thermometer was cleaned at the time of this inspection
Found the overhead sprayer at the 3 comp sink to have an accumulation of grease and food debris on the flexible steel hose. To correct - clean this sprayer at least once a day, paying attention to the steel hose
Found the shelf under the work table to have an accumulation of debris on it. Also found the base of the dough press to be leaking lubricant, perhaps, a sticky black substance that has accumulated on the dough table. It is my understanding that the dough press is no longer used and therefore should be removed from the facility. To correct - clean these areas now and keep on a more frequent cleaning schedule
Found no hand wash requirement signage posted in the restroom. To correct - post signage that requires employees to wash their hands prior to returning to work
Found the employee break table and employee belongings to be encroaching on the dry storage shelves. Aprons were draped on foil sheets and canned goods, hand lotion bottled found open resting in a box of single service items, empty pop cans on shelf with canned and bottled food goods. To correct - re- establish good separation of employees area. I understand that space is limited. Perhaps you can allocate a part of a shelf for employee use and label it as such
Found 3 door upright not holding temp of 41* f or less. To correct - have this unit serviced asap. Do not use it for phf until it can maintain 41* f or less. A follow-up inspection will be made in 10 days (sept. 20th) to verify correction. ,
Found clean, dry lexan pans to be stored on a shelf lines with cardboard pizza boxes. To correct - remove cardboard and line shelf with material that is smooth, cleanable and durable. Card board is absorb ant and cannot be cleaned
Found restroom door propped open. Corrected - rest room door was closed and must remain closed at all times
(Critical) Found the container holding broaster chicken coating to have an excessive amount of debris and build-up on it. Corrected - pic changed the container to a new clean container and will change container at least every 4 hours during use.
(Critical) Found deli turkey opened with no date, found baggie of some cooked meat product in pizza prep without a date. Corrected - pic discarded undated items. Risk control plan must be completed and submitted within 10 days (sept. 16, 2012)
(Critical) Found several (6) severely dented cans of beets on dry storage shelf. Corrected -pic discarded the cans. Stock needs to be inspected prior to being put in general storage. These cans were still in a partially wrapped case, but some cans had already been removed from the case
(Critical) Found can openr to have an excessive accumulation of food debris on the blade and mechanism of the opener. Corrected - can opener was disassembled and thoroughly cleaned at the time of this inspection
(Critical) Found raw shell eggs stored on top of a case of fresh tomatoes. Corrected - eggs were relocated to the bottom shelf of the reach-in unit
(Critical) Found expired sour cream, grilled chicken, and cooked pork in reach-in or pizza prep unit. Corrected - pic discarded expired food items
Found refrigeration units without thermometers. To correct - provide each refrigeration unit with thermometers to easily see ambient temperature within units
Found single service items in various locations in the kitchen where they are not covered, inverted or protected from splash, dust and debris. Also found clean lexan and hotel pans stored upright on shelves. To correct - keep all single service items covered, and/or inverted to protect them from possible contamination. All lexan/hotel/pizza pans must be stored inverted to avoid splash, debris and dust to contaminate clean items
Found bulk flour sitting on a container of fryer oil, in its original bag, open, with a bowl used for scooping in it. Also found broaster coating mix in its original box with interior plastic bag opened and exposed. To correct - provide smooth, cleanable, durable containers with covers for bulk flour. Broaster coating mix can stay in the plastic bag provided it is properly closed to protect against misc. Contamination
Found shelves that are lined with cardboard pizza boxes. Cardboard is not a cleanable surface. To correct - remove cardboard and, if needed, replace with solid plastic as is present under microwave. This product is easily cleanable if spills or debris happens
Found food employee to have hair pulled back, but not using the required hairnet or hat. To correct - employees that are prepping food must wear a hairnet or hat while prepping food
Found mop in mop bucket filled with dirty water from the day before. To correct - mops must be rung out and allowed to air dry with the handle extended and the mop head down
Found many non-food contact surfaces that are not maintained clean: floors under 3 comp sink, pizza prep, small fridge with sauce, shelf above dough area, the floors of all freezers and refrigerators - found mold growing between doors of reach-in, dough hook, dough press (behind and under), fronts and sides of steel units - broaster, prep units, side of freezer next to hand sink, outside of pizza oven, fridge handles. To correct - this violation has been sited twice in the last 2 yrs. It's time for a thorough cleaning of all surfaces mentioned and a reinspection will be performed in 30 days (on or about oct. 8th, 2012)
Found no handwash sign in the employee restroom. To correct - provide signage in restroom that stated that employees must wash there hands before returning to work
This incident (17392) does not have any more information on it
(Critical) Found the pizza prep unit to be holding rte pizza toppings @ 46 - 51* f. Food items had been in the unit all night. Corrected - pic discarded out of temp food items; pizza sauce, shredded cheese, pepperoni, sausage, ham. Replacement food items now being stored in another prep unit that is holding @ 39* f. Service has been called and will arrive tomorrow to check unit. Do not use unit until it has been repaired. I will check back tomorrow. 3/8/12 - return visit to check on prep unit. Service has not yet been performed, however, all food has been moved to a functioning unit and non-functioning prep unit has been unplugged, emptied and cleaned - awaiting service
(Critical) Found in house prepared ranch dressing without any date. Also found commercially made cole slaw, and potato salad not stored in the original container, without an opened on date. Corrected - ranch dressing was discarded. Make sure all in-house made foods are datemarked to reflect the date prepared. And discard date by adding 6 days to prepared date. This is a repeat violation that requires a risk control plan. Please complete the risk control plan paperwork and have it ready at the follow-up inspection within 10 days
Found several non-food contact surfaces that have an accumulation of food debris, grease, and or dirty surfaces: the floor under the 3 compartment sink, under the prep table across from the broaster, the broaster walls, the outside of the pizza oven. Also found reach-in units with an accumulation of food debris on the bottoms and walls, especially the small unit under the slicer. To correct - clean all of these areas now and keep on a more frequent cleaning schedule
No anti-choking poster displayed. To correct - provide an anti-choking poster and display in establishment where employees can see it
(Critical) Observed unapproved chlorox bleach (scented bleach) being used for sanitizing in the kitchen. Only chlorine bleach with an epa registration number and directions for use as a food contact surface sanitizer can be used for sanitizing. Replace your current bleach with an approved supply
(Critical) The cook had to be reminded to wash his hands after touching the floor and dumping out water from a bucket catching a water leak under the three compartment sink. Corrected through education and by the employee washing his hands
(Critical) Observed multiple surfaces the food slicer to be unclean. Thoroughly disassemble, clean and sanitize this slicer. Also, the interior surface of the bulk pizza cheese tub lid had mold growth on it. Provide a second tub with a lid so staff can wash, rinse and sanitize this food container between batches
(Critical) Observed the cook handling/touching ready to eat foods (lettuce, pickles, tomatoes, cooked pizza) with bare hands. Ensure staff utilize single use gloves or utensils to prevent bare hand contact with rte foods
Observed a stack of pizza dough pans stored on the floor of the walk in cooler. Relocate this food to a shelf to protect it from contamination
One of the metal stem dial thermometers was reading approximately 38f at room temperature. Corrected by re-calibrating
Observed several wet wiping towels stored on the counters. To prevent bacterial growth between uses, store your wiping towels in a solution of proper strength of sanitizer
Several items are stored on the floor in front of the hand washing sink by the dish washing sinks. Please provide convenient access to your hand washing sinks
1) re-establish the drain line air gap for the sanitizing basin of the three compartment sink that is used for food prep. 2) re-establish the drain line air gap for the walk in cooler drain line (located between the hand washing sink and the pizza cutting table
Provide a splash guard on the right hand side of the kitchen hand washing sink to protect the counter top and any exposed foods on the pizza cutting table. Once attached apply a bead of silicone sealant at the junction of the sink basin and the splash guard to prevent moisture and debris build-up in the gap
(Critical) The electric food slicer was not cleaned after last use to slice cheese. Also, the can opener blade was found with old food residue on it. The can opener was sent to be washed. Have an employee disassemble the slicer and thoroughly clean and sanitize the slicer so it is ready for the next use
(Critical) Observed ready to eat, potentially hazardous foods (cooked chicken, pork, steak; feta cheese, deli turkey, hard boiled eggs, etc. ) without required use by dates. Discuss this requirement with all kitchen staff and ensure required foods are marked with dates when they are prepped (in-house made items) or opened (commercially made items).
The drain line for the sanitizing basin of the three compartment sink is plugged between the inlet and the next fitting down-stream for the middle rinsing basin. Clean out this drain line so the liquid wastes drain as intended
The non-food contact surfaces of the dough press have a lot of oil/flour/dust residue on them. Thoroughly clean this equipment
This incident (17414) does not have any more information on it
An old pizza peel is being used as a pizza cutting board. This peel is due for discarding. Provide a replacement cutting board
Provide a splash guard on the right hand side of the kitchen hand washing sink to protect the counter top and any exposed foods on the pizza cutting. Once attached apply a bead of silicone sealant at the junction of the sink basin and the splash guard to prevent moisture and debris build-up in the gap
(Critical) Pizza found siting on shelf at room temperature due to pizza warmer not functioning. Pizza must be maintained at 135 degress f or above. Corrected by discarding pizza
Light bulb in the dry storage area is not plastic coated or shielded. Replace with plastic coated bulb to minimize potential for glass fragments to get onto foods if bulb should shatter.
The pizza hot holding unit is not funcitioning. Unit is to be replaced or repaired. You will be unable to do pizza slices until unit is functioing.
Pizza oven rollers, interior of microwave in need of cleaning. Clean now and place on a more frequent cleaning schedule.
There is an unvented electirc double burner in use in the facility for boiling eggs and pasta. Check into cooked eggs and pasta or use microwave if possible for boiling foods. Ribs are no longer parboiled. Now cooked cooled frozen and reheated not parboiled.
Gaskets on the doors of most coolers are torn. Once torn they are no longer cleanable. Replace split gaskets.
Bulk foods salt and sugar not labelled. Properly label all bulk foods as to their contents to avoid mix up and mis use.
The handsink in the dishwash area is not accessible as it is blocked by trays being put in sink basin and mop bucket in font of handsink. Handsink must be accessible for routine handwashing at all times.
The following non food contact surfaces need cleaning: the hood filters, gaskets on the doors of the coolers. Clean now and place on a more frequent cleaning schedule.
Cardboard opened boxes used as liners on shelving is prohibted ast it is not cleable. Use rubber mesh matting or other smooth cleanable surfaces.