830 E. Woodlawn Drive
Saline, MI 48176
(Critical) Potentially hazardous food maintaining at improper temperature in "maximum" upright reach-in-cooler on cook line. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by discarding raw eggs, raw chicken and sliced cheese found at 52°F - 53°F in reach-in-cooler. ,
(Critical) Observed dented cans on dry storage shelving unit in rear storage room. Please monitor cans for dents and set aside for return or discard. Facility does have a dented can storage area. Corrected at time of inspection by relocating dented cans to dented can storage area. Provided pic with copy of can safety poster to review with all staff
These areas in need of cleaning: floors under handwash sink at bar and corner by dented cans in dry storage room. Please clean now and as often as necessary to maintain in clean condition. You may want to provide some hooks to store snow shovels to make it easier to clean area in dry storage
Sanitizer concentration low in wet wiping cloth solution on cook line. Please monitor throughout the day with your quat test kit to assure proper sanitizer concentration and change as needed
Observed leak under handwash sink at bar. Please repair and maintain in good repair
This incident (18718) does not have any more information on it
This incident (39770) does not have any more information on it
These areas in need of cleaning: interior utensil drawer under slicer, cabinet near pop gun and floors under shelving in dry storage room. Please clean now and as often as necessary to maintain in clean condition
Observed duct tape on handle area of "maximum" upright reach-in-cooler on cook line. Please remove duct tape and replace handle if necessary to provide smooth, easily cleanable surface.
(Critical) Chili found at improper temperature in walk-in-cooler having cooled improperly from previous evening. Critical corrected: at time of inspection chili found at 65°F discarded. Cooked and cooled potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F. Discussed proper cooling methods with pic; will discuss with all staff
(Critical) Interior small ice machine and knife above pizza prep table in need of cleaning. Food contact surfaces shall be clean to sight and touch. Not corrected. Soiled knife set aside for proper cleaning and sanitizing. ,
Improper cooling method used for cooling chili. Please use one or more of the following methods listed. Cooked and cooled potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F
Spray nozzle connected to hose without pressure vacuum breaker. Please remove spray nozzle when not in use. Proper atmospheric vaccum breaker installed at mop sink for open-ended hose. Corrected a time of inspection by removing spray nozzle
Gaskets in poor repair on upright freezer and upright reach-in-cooler. Please replace gaskets to provide good seal and so smooth and easily cleanable
These areas in need of cleaning: floors under bar dishmachine, area under ice bin restaurant side, floors under shelving units in rear storage room, interior floor drain near large ice machine and end of drain lines terminating into floor drain near large ice machine. Please clean now and as often as necessary to maintain in clean condition
Employees using handwash sink as food prep sink. Discussion with al hauck, coordinator food program; will need to install a food preparation sink separate from the handwash sink. Spoke with maintenance supervisor, will submit drawings with some ideas on where to locate the prep sink and handwash sink. Photograph taken of current handwash sink also being used as food prep sink
These areas in need of cleaning: top of 4 burner stove and bottom of some liquor speed racks at bar. Please clean now and as often as necessary to maintain in clean condition
Wet wiping cloth solutions found at improper sanitizer concentration. Please change solutions throughout the day as needed to maintain sanitizer at proper concentration
Please cover clean slicer when not in use to prevent potential contamination due to close proximity to mop sink. In addition do not use mop sink when slicer is in use
Some water build-up bottom of prep unit on cook line. Please repair to eliminate standing water on bottom and to provide smooth, easily cleanable surface. Repair person has been notified per pic
Some door gaskets in poor repair, upright freezer and wic door. Please replace to provide good seal and so smooth and easily cleanable
Please clean the gaskets of the reach in coolers more often.
Please clean the liquor room floors better and more often.
Please don't store your in use untensils in sanitizer water between uses.
The handwash sink by the glasswasher is being used as a dump sink as well. You need to install an additional sink for the dump sink and the handwash sink is to be used exclusively for handwashing.