1323 E. Michigan Avenue
Saline, MI 48176
(Critical) Observed a large square tub containing shredded lettuce at 48/49f in a recessed well at the pizza cut table. The container was stored on top of a bed of ice. Corrected by the lettuce being relocated to the walk in cooler to chill back down. Also, the ice bath was re-made (ice entirely surrounding the container up to the food level) and new lettuce was provided. Ensure staff maintain the ice bath to keep your lettuce and tomato at 41f and below
This incident (39722) does not have any more information on it
(Critical) Tapered tip metal stemmed thermometer not provided. Obtain on within 10 days and e-mail me a picture of it.
Staff clothing and purses found stored on and next to soda bottles in the office. Seperate staff belongings from food/beverage. Corrected by designating one rack for staff belongings.
Both sanitizer buckets were below 50ppm. Keep at 50-100ppm and change them out when they drop below 50ppm. Corrected.
Please clean the exterior of your plastic utensil storage drawers more frequently.
This incident (18517) does not have any more information on it
This incident (39726) does not have any more information on it
You are not approved to boil spaghetti here, since you have no exhaust hood. Also, discontinue using the residential crock pot. Use the heat and serve cooker you have for cooking your pulled pork!
Provide a place for staff to hang up coats. I found a coat draped over bottled soda.
(Critical) The quat sanitizer was in excess of 400ppm in a spray bottle. Keep at 200ppm. Corrected by discarding product.
You need to obtain qt-10 (quat) test papers to verify sanitizer is made up at proper strength of 200ppm.
(Critical) I found cut tomatoes stored on ice at 44*-50*f. Must be holding at 41*f or less at all times. Container of tomatoes was set on top of ice, and the containers must be submerged in ice on all 4 sides. I need you to budget to purchase a countertop cold rail to hold your cut tomatoes and cut lettuce in. Corrected by discarding tomatoes and setting up proper ice bath.
The front door was propped open. Keep shut unless you have a screen door. The back screen door had ripped out screens and was not tight fitting. You need to keep the back door closed until the screen door is fixed.
The paper towels dispenser gear is not working properly. Repair or replace it so paper towels dispense easily and quickly.
Please remember to clean the dry storage containers at least once a week, as they are observed dirty today.
Please hang up the mop after uses to facilitate rapid drying.
I did not detect any sanitizer in wiping cloth bucket. Must keep at 50-100ppm. Change out about every 2 hours or when it drops below 50ppm. Corrected.
(Critical) The tomatoes were not marked with the 4 hour window of time and were found at 52*f. Staff need to be following your store sop's regarding using time as health control. You really need to plan for another small cold well at that end of your prep table. Corrected by discarding an posting times.
Both wiping cloth buckets had sanitizer with no detectable chlorine residual in it. Must keep at 50-100ppm and change out more often. Use test strips to verify strength throughout day. Corrected
Observed the use of non food grade containers (sterlite brand) to store food in. Use only food grade containers.
(Critical) I observed 2 spray bottles not labelled. Always keep them labelled with common name of contents. Corrected by labelling.
No sanitizer bucket was made up when i arrived here. Always have on made up for wiping down prep surfaces when preparing foods. Corrected
Clean the drip trough on the pop machine more often to prevent the growth of slime molds.
(Critical) I found a container of raw shell eggs stored above ready to eat foods in the walk in cooler. Raw animal product must be stored below and seperated from ready to eat foods. This was staff personal foods. Personal foods must be kept to a minimum and put into a covered container, labelled as personal and kept on bottom shelf. Corrected by discarding eggs.
(Critical) I found a cooked pizza sitting on top of pizza oven at 100*f. Must hold 135*f or hotter or 41*f or cooler at all times. Keep in proofer hot box and be sure holding above 135*f. Corrected by discarding the pizza and using proofer from now on!!
(Critical) Observed staff drinking beverages from uncovered cups in the kitchen. You need to be sure all staff have tight fitting lids on cups and drinking from straws. Corrected by doing such.
Food storage pans observed dirty in cooler. Staff need to always flip out to clean pans when going through stock.
Have a seperate sanitizer bucket for the front tables and the back of the house.
I observed water inside the pizza reach in cooler. Have this serviced asap, as no water should be inside your coolers.
Hang mop up to facilitate rapid drying after uses.
Hot water shut off needs repair on the mop sink so water does not run.
Both santitizer buckets were not made up fresh for opening. You need to have them made up when you open.
(Critical) Found ready to eat, time/temperature control for safety (tcs) food, a container of salami and turkey passed it's 7 day discard datemark, in the top portion of the 3 door prep top cooler. Pic corrected by discarding salami and turkey, and has been instructed to monitor that employees are rotating and checking dates.
Found the dial faced thermometer outside of the walk in cooler not working, and the internal hanging thermometer in the walk in cooler soiled and appear damaged. To correct repair/replace thermometer, and provide at least 1 properly working thermometer.
Found the wall trim around the back door in poor condition. Found the wall in the back kitchen area by the back door and hot water heater in poor condition. Found tiled floor in various areas of the kitchen area chipped. To correct repair noted areas to be smooth and easy to clean.
Found no manager certified in food safety. Owner states he has taken exam, and should receive certicate soon. To correct provide manager certification as soon as possible.
Found a container of single use knives stored jumbled. To correct store knives with handles in one direction to minimize contamination.
Found several employee coats on top of canned food on the storage shelf. To correct set up an employee storage area that is segregated from food storage area.
Found the interior of the microwave oven soiled. To correct clean as soon as possible, and clean on a more frequent schedule.
Found the drywall corners/edges damaged in the back kitchen dough prep area. To correct repair damaged walls, and finish walls.
Discussed with pic the cleaning of dough mixing bowl, and found mixing bowl is cleaned once a week. To correct clean (wash, rinse, and sanitize) dough mixing bowl at least every 24 hours.
(Critical) Observed employee who described her process of washing the mixing bowl that is rinising and sanitizing mixing bowl in the mop sink. Corrected by educating and pic performed the proper procedure of cleaning the mixing bowl that is to wash, rinse, sanitize and air dry the mixing bowl in the three comp. Sink
(Critical) Found the edges of various parts of the slicer soiled with food debris. Pic corrected by properly breaking down the slicer and washing, rinsing and sanitizing all areas on the slicer.
Found the floor (under equiptment, edges and corners soiled with accumilation and build up). Found the ceiling throughout the facility to be soiled and dust covered, to correct clean as soon as possible and start cleaning on a more frequent schedule.
Found the pizza oven hood soiled with grease and dust. Found the interior walls in the walk in cooler soiled. Found the door sealing areas of the reach in cooler soiled. Found the storage shelves soiled with oily build up. Found the exterior of the mixer soiled. To correct clean all noted areas as soon as possible and clean on a more frequent schedule
Found the bottom of the mixing bowl to be worn and warping, to correct repair/replace mixing bowl. Found the backdoor handle broken and door not closing properly with a gap at the bottom. To correct repair door so that it properly closes, repair gap and replace handle.
Found the door trim and areas around the back door in poor repair. To correct please repair areas around the door and replace seals
Found no manger certifacation available. To correct, provide managers certifacation as soon as possible
(Critical) Found commercially made ready to eat food, an opened container of cole slaw at least 2 months passed it use by date. Pic corrected by discarding cole slaw, and has been instructed to monitor and verify that employees are checking use by dates and discarding food at reasonable times.
Found the pop nozzles of the pop machine in the dining room self service area sticky. Found the mixing bowl and dough hook of the mixer not clean. To correct clean items at least daily, to preclude accumulation.
Found the pizza oven hood soiled with grease and dust build up. Found the door gaskets and surface sealing areas of cooler doors soiled. Found the interior of the microwave soiled. Found the edges of slicer parts soiled with accumulation of debris. Found the ceiling, walls and shelves in the walk in cooler soiled with build up and accumulation. Found the storage shelves in the back area soiled. To correct set up cleaning schedule, and clean items on a regular schedule to preclude accumulation.
Found the light above the prep table not working. To correct repair/replace light.
Found a gap along the back door and the floor. To correct either repair/replace door sweep, or use other means to eliminate door gap.
Found the wall and trim around the back door in poor condition. Found hole in wall where electrical box was attached, and electrical boxes not secured to back door wall, and wires not in conduit in handsink area. Found the carpet in dining room area not properly installed with gaps along edges. To correct properly repair walls, electrical system, carpeting.
Found food utensil ( turner used to handle food from pizza oven) stored on top of oven glove. Pic corrected by taking turner to be washed, rinsed, and sanitized, and will remind employees to store in use utensils on a clean surface.
Found food license posted in the kitchen wall behind the front counter not in the public view. To correct relocate food license and post in a conspicuous place for public inspection.
Found the floor (under equipment, edges, and corners) soiled with accumulation of debris. Found the walls and ceiling in the cooking/prep area soiled with dust and accumulation. To correct set up cleaning schedule, and clean on a more frequent schedule.
Found facility using plastic grocery bags to store dough. To correct replace plastic grocery bags with food grade storage bags.
Found the bottom of the mixing bowl warped and no longer smooth. Found the blade of the can opener with nick and groove. To correct repair/replace mixing bowl and can opener blade
(Critical) Found time/temperature control for safety food, a container of sliced tomatoes 46°F to 50°F, in a large container with very little ice. Pic corrected by discarding tomatoes, and has been instructed to ensure container is filled with ice which surrounds container of tomatoes, and that cut tomatoes are held at 41°F at all times. , found time/temperature control for safety food, a container of sliced tomatoes 46°F to 50°F, in a large container with very little ice. Pic corrected by discarding tomatoes, and has been instructed to ensure container is filled with ice which surrounds container of tomatoes, and that cut tomatoes are held at 41°F at all times. On follow up inspection found tcs, a container of sliced tomatoes at 41°F in a large container of ice. Continue to monitor temperatures, keep container filled with ice and ensure tcs is held at 41°F. This violation was corrected on routine inspection, and re-verified on follow up
(Critical) Found container of ham with wrong discard datemark in the 3 door prep top cooler. Found a container of salami with no discard datemark in the 3 door prep top cooler. Found containers of ham in the walk in cooler without discard datemarks. Pic corrected by providing discard datemarks (day of preparation + 6 days) to all noted foods. Pic has been instructed to monitor proper datemarking, and to re-train all employees as necessary. , found container of ham with wrong discard datemark in the 3 door prep top cooler. Found a container of salami with no discard datemark in the 3 door prep top cooler. Found containers of ham in the walk in cooler without discard datemarks. Pic corrected by providing discard datemarks (day of preparation + 6 days) to all noted foods. Pic has been instructed to monitor proper datemarking, and to re-train all employees as necessary. On follow up inspection found ready to eat, tcs, ham, salami in the 3 door prep top cooler, and in the walk in cooler with datemarks. This violation was corrected on routine inspection, and re-verified on follow up. Risk control plan has been reviewed and appears to be working. Note: log on board on today's datemarking check box was not filled in. Continue to follow rcp, and check boxes as rcp requires.
Found no handwashing sign in the unisex public restroom. To correct provide sign reminding employees to wash their hands
Found gaps/holes along the floor and the back door. To correct repair door sweep or use other means to eliminate gaps
Found the mixing bowl of the mixer warped and showing wear. Found the door gasket of the 3 door prep top cooler torn. Found the door handle of the 1 door reach in freezer loose. To correct repair/replace mixing bowl, door gaskets, and door handle
Found the hood of the pizza oven soiled with a dusty, greasy build up. Found the walls and shelves of the walk in cooler soiled. To correct clean hood, shelves, and walls in walk in cooler
Found the floor (under equipment, corners, and edges) in the entire kitchen soiled with accumulation and build up. Found the walls and ceiling around the pizza oven soiled. To correct clean as soon as possible, and clean on a more frequent schedule
Found the walls and trim around the back door damaged and in poor repair. Found the floor in the back area with cracked tile and uneven spots. Found the dining room carpet not properly secured to floor , and coving hanging from the wall. To correct repair/replace all noted areas and keep facility in good repair
Found opened bags of flour soiled with stains on the storage area shelves. To correct store bulk foods/ingredients in a more protected manner, such as in food grade bulk bins.
Found the storage room in the dining room filled with litter and unnecessary items. To correct clean as soon as possible, and keep clean.
Food license posted inside of kitchen not in the view of the public. To correct post food license in a conspicuous place for public inspection.