104 E. Michigan Avenue
Saline, MI 48176
(Critical) No paper towels at handwash sink in basement prep kitchen across from 2-compartment sink. Please provide paper towels at all times at all handwash sinks. Corrected at time of inspection by providing paper towels in paper towel dispenser at handwash sink. Please monitor all handwash sinks throughout the day to assure they are properly stocked with paper towels and soap.
Cast iron skillet on stove cracked. Please replace to provide smooth, easily cleanable surface. New cast iron skillet available in storage
(Critical) Improper cooling method being used to cool cheese sauce. Corrected at time of inspection by dispensing cheese sauce uncovered third pans with approximately 5 - 6 inches of sauce in each pan stored next to each other on a sheet tray in basement walk-in-cooler into two shallow uncovered metal pans with approximately 2 inches of product. Cheese sauce was prepared this morning; found at 130°F in walk-in-cooler. Please use one or more of the following cooling methods listed to properly cool food. Cooling monitoring charts should be used; provided chart. Note: at a recent training new statistics show 1 out of 4°Foodbornes are related to improperly cooled food; this is very important. Thank you for modifying your cooling method
(Critical) Can opener blade in basement found in need of cleaning. Corrected at time of inspection by properly cleaning and sanitizing can opener blade
(Critical) Observed employee cutting onions for salads without gloves. Corrected at time of inspection by discussing with employee when to use gloves. Gloves available for employee to wear when preparing or assembling ready-to-eat food items. Employee put on gloves
Some clean dishes found stacked wet on clean dish storage shelf. Please provide adequate shelving to allow clean dishes to air dry/drain prior to stacking
(1) freezer door gasket on one door freezer in dishwash area in poor repair. (2) bottom door gasket on basement fish walk-in-cooler (kolpak) in poor repair. Please replace to provide a good seal and so smooth and easily cleanable
(1) observed leak under 3-compartment sink in basement. Please repair and maintain in good repair. (2) vacuum breaker at mop sink missing cap. Please replace.
Floors in poor repair some areas upstairs kitchen. Please repair.
These areas in need of cleaning: some of the oven catch trays on cook line, handle area ovens and pop gun arm at bar. Please clean now and as often as necessary to maintain in clean condition
Please provide waste receptacles by both handwash sinks in basement prep areas to properly dispose of used paper towels
This incident (39610) does not have any more information on it
This incident (18149) does not have any more information on it
(Critical) Food items stored in silver king counter top refrigeration unit at waitress station found at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection silver king was not turned on or plugged in; discarded all potentially hazardous food items found at 64°F (sour cream, in-house salad dressings, sliced tomatoes). Unit plugged in and turned on; at end of inspection maintaining food at proper temperature (<41°F). Food should be monitored several times daily to assure proper cold holding temperature
(Critical) Some food-contact surfaces no longer smooth and easily cleanable, including cracked bowl at salad station and cracked food containers observed on basement clean dish storage shelf. Critical corrected: at time of inspection discarded severely cracked food containers. Owner will discuss with staff and will begin monitoring food containers, dishes and utensils and discard as needed
Leak observed in basement from dishroom. Bucket placed under leak (not located over food prep/storage area). This has been an on-going issue; please permanently repair and maintain in good repair
Floors end of cook line near handwash sink missing grout. Please re-grout to eliminate standing water and to provide smooth, easily cleanable surface. Floor tile on cook line in some sections have been replaced recently
These areas in need of cleaning: ceiling fan covers in men's and women's employee restooms and floor/wall juncture in some areas of kitchen. Please clean now and as often as necessary to maintain in clean condition
Some clean dishes stacked wet. Please provide adequate shelving to allow clean dishes to air dry prior to stacking
Please provide light shield in dry storage room in basement
Bread oven door not closing tightly on cook line. Please adjust/replace handle so the door closes tightly
(1) refrigeration door gasket bottom upright continental ric in poor repair. (2) small freezer top of door gasket in poor repair. Please replace to provide good seal and so smooth and easily cleanable
Paper towel dispenser in women's public restroom in basement not dispensing paper towels properly. Please repair or replace
Wall near mop room in poor repair. Please repair to provide smooth, easily cleanable surface
Please provide handwash sign at bar handwash sink notifying food employees to wash their hands
Drain plugs missing for steam table on cook line; currently using plastic wrap to plug drain. At time of inspection hot holding temperatures on low side (134°F - 135°F); no water in well. Replace plugs and monitor water level throughout the day to assure proper hot holding >135°F or above at all times
(Critical) No written policy available for fish batter on cook line. When facility using time only as the public health control for a working supply of potentially hazardous food a written policy shall be available. Critical corrected: at time of inspection policy written for fish batter; time set up and discard time written on side of fish batter container. Facility also recording time on utensil containers at waitress station as a reminder to change out the utensils
(Critical) No sanitizer present at automatic warewashing machine. Sanitizer shall be provided at proper concentration for sanitizing all dishes and utensils. Critical corrected: at time of inspection facility using chlorinated detergent as a substitute for sanitizer. Replaced chlorinated detergent with chlorine sanitizer; sanitizer now provided at proper concentration. Facility does have chlorine test kit at the bar for monitoring chlorine concentration. Please provide additional chlorine test kit in dishwash area and check a minimum twice daily
Some knives found stored improperly end of cook line. Please provide an additional knife rack to store knives. Some knives stored behind knife rack
Chlorine test kit not being used to monitor sanitizer concentration at the automatic warewashing machine. Please check chlorine concentration a minimum twice daily
Please provide accurate food thermometer on cook line to monitor food temperatures
Some refrigeration door gaskets, including basement wic, in poor repair. Please replace to provide good seal and so smooth and easily cleanable
Please provide waste receptacle at basement handwash sink near seafood walk-in-cooler
Please replace wooden shelf in one door freezer in dishwash area with smooth, easily cleanable shelving unit
Some food employees observed without hair restraints. All food employees shall wear hair restraints that effectively restrain their hair. A hair restraint also prevents the food employee from touching their hair
No paper towels in paper towel dispenser at handwash sink end of cook line. Corrected at time of inspection by providing paper towels in dispenser
These areas in need of cleaning: interior pop gun holder at bar, interior bottom upright freezer in basement, floor/wall juncture in some areas of kitchen, including dishwash area and area near waste receptacle at waitress station between wooden braces and wall. Please clean now and as often as necessary to maintain in clean condition
Raw wood used as a reinforcemnt on walls near waste receptacle at waitress station. Please remove wood and provide smooth, easily cleanable brace that does not have any gaps which are causing food build-up in the juncture
(Critical) Severely dented can found in basement dry storage area. Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants. Critical corrected: at time of inspection set aside dented can for return to supplier. Pic will set up a permanent dented can storage area. Please inspect cans when removed from box and set aside as needed
(1) ice bin drain line at bar disconnected from underside of ice bin. Please repair and maintain in good repair. When drain line re-installed proper air gap shall be present. (2) please re-establish air gap at ice machine drain line in basement. The air gap shall be twice the pipe diameter above the flood rim of the drain. Air gap is currently less than one inch above top of drain
Food employee observed without hair restraint. Food employees shall wear hair restraints to effectively restrain their hair and to prevent sweat from potentially dripping into the food
Please provide paper towels in a paper towel dispenser closer to handwash sink at bar.
Some handwash sinks missing proper signage. Please provide handwash signs at all handwash sinks notifying food employees to wash their hands
(1) leak observed on right side of fan housing in bar reach-in-cooker (right cooler when facing bar). Bartender provided pan to catch water until leak is repaired. Unit is maintaining food at proper temperature; continue to monitor. (2) some split door refrigeration door gaskets; please replace to provide good seal and so smooth and easily cleanable.
Please store clean utensils with handles facing same direction to prevent potential contamination of food-contact end
Some clutter and unnecessary items found stored in some areas of basement. Please sort through and get rid of any items not used in the operation and maintenance of facility. This will make it easier to keep clean and prevent potential harborage conditions for insects and rodents
These areas in need of cleaning: interior upright freezer on cook line, trays under microwave oven on prep table shelf on cook line, ceiling light grates above cook line, bottom liquor storage racks at bar, pop gun holders at bar, floor/wall juncture at bar, basement stairs slippery/soiled, interior both upright freezers in basement, speed rack in basement, underside of mixer in basement, mop closet floors in basement and floor/wall juncture in some areas of basement. Please clean now and as often as necessary to maintain in clean condition
Please provide waste receptacles at basement prep area handwash sinks for proper disposal of soiled paper towels
Please provide additional shelving or spread clean dishes out on current shelving to allow for air drying before stacking and storing
Some plastic food containers found with cracked top ledges. Please replace once cracked to provide smooth, easily cleanable surfaces. Please sort through and get rid of as needed
Floor on cook line/dishwash area upstairs in poor repair in some areas. Please repair and maintain in good repair to provide a smooth, easily cleanable surface. Please re-grout as needed to prevent standing water. Ceiling in poor repair in some areas of basement. Please repair to provide smooth, easily cleanable surface
(Critical) The bar reach in cooler was found holding product at 45f-50f. Must be holding below 41f. Do not use this unit to store any potentially hazardous foods until repaired. Potentially hazardous items were moved into a properly working cooler. I will be back in 2 weeks to verify cooler has been repaired and holding product at 41f or less.
(Critical) Date marking is not being done consistently here. I observed mousse, opened whipped creams, opened chocolate milk, pan of pouched salmon without any date marking at all. Observed 2 pans of lobster salad with only one date on it, while store policy is to have 2 dates on items. Corrected by discarding undated product and monitoring staff to assure date marking policy is being followed.
(Critical) The back side of the meat slicer was observed dirty. Staff must be thoroughly cleaning the slicer after each use. Corrected by cleaning while i was here.
The exhaust filters were observed quite dirty. Clean more frequently.
No paper towels stocked in employee female restroom in basement. Keep stocked.
Staff need to be sure to have sanitizer buckets made up and used when the kitchen is in use. Keep cloth towels in sanitizer between uses.
You need to shield the lights in the back storage area in the basement.
Keep a covered waste receptacle in the female restroom in basement.
Replace damaged gaskets on the salad reach in cooler.
Keep a waste basket at each handsink for disposal of paper towels.
Please be sure to hang up the mops after uses to facilitate rapid drying.
Repair the damaged ceiling in the basement.
Staff are storing in use knives wedged between equipment on the line. Please do not do this.
Staff need to be cleaning the pop gun holders more often.
Clean the floors more often where the pop syrup rack is in the basement.