148 Barker Road
Whitmore Lake, MI 48189
(Critical) Observed the following food contact items soiled with a food debris build up: 1. Tomato slicer. 2. Can opener blade. 3. Nemco wall mount onion slicer blade has black build up. 4. Underside of the floor mixing arm, that hangs over the mixing bowl. Equipment food-contact surfaces and utensils shall be clean to sight and touch to correct wash, rinse and sanitize all noted items. ,
(Critical) Found several spoodles/ladles stored in the drawer under the work table that were dirty with food residue on them. Corrected - utensils were removed and sent to dish washing area
Found charles blevins to still be listed as the certified operator for this store. However, mr. Blevins is not at this store very often, and not full time. To correct - must provide a certified manager that is at the store full time. The certified manager must be provided within 90 days. Fax certification to denise bernbeck 734-222-3930, or email certification to: bernbeckd@ewashtenaw. Org. Serv safe brochure provided at the time of this inspection
Found back door to be propped open upon arrival for this inspection. Corrected - staff closed back door as instructed
Found hand sink to be dripping/running constantly. To correct - repair hand sink to stop dripping/running
Found the wall under the pizza prep table to be in need of cleaning due to evident dripping from behind the table. To correct - clean now and keep on a more frequent cleaning schedule
Found the small sandwich prep unit and the glass front unit to be without the required ambient air thermometers. To correct - provide required ambient air thermometers in these units to monitor temperatures within the units
Found single service to-go containers exposed on the bottom shelf of the to-go rack and also in the pizza box storage area. To correct - all single service/to-go containers must be in their original wrappings or stored in a smooth, cleanable, durable container to protect them from exposure to dust, debris and splash
Found mop drying upright with handle in the mop sink. To correct - repair/replace mop hanging clips to provide the required means of hanging the mops with the handle up and mop head down to drain and dry. With the mop head stored upright, contaminants from the wet mop head drain down the handle. Contaminating the handle where staff will grab it with bare hands, which is a possible source of cross contamination
This incident (18757) does not have any more information on it
This incident (39782) does not have any more information on it
(Critical) Found many of the dough proofing pans to still be greasy , with an accumulation of food debris in the corners which are also in bad repair as many are be cracked and broken. These pans can no longer be cleaned adequately. It was discussed with staff and staff mentioned that new pans were being purchased and old pans were being replaced. To correct - completely replace all broken and cracked pans within 10 days. At that time, a follow-up inspection will be conducted. , found many of the dough proofing pans to still be greasy , with an accumulation of food debris in the corners which are also in bad repair as many are be cracked and broken. These pans can no longer be cleaned adequately. It was discussed with staff and staff mentioned that new pans were being purchased and old pans were being replaced. To correct - completely replace all broken and cracked pans within 10 days. At that time, a follow-up inspection will be conducted. 7/23/12 - corrected - proffing pans have been replaced with new pans. Thank you!
Found the prep table drawer inserts to have an accumulation of crumbs and debris in them. Also found the upright fridge to have an accumulation of food debris on the bottom ledge, just under where the door rests. To correct - clean these areas now and keep on a more frequent cleaning schedule
Found staff personal belongings on computer table where single service containers are stored. All personal belongings must be stored away from any food, utensils, containers. Corrected - staff relocated belongings to office for storage
Found thermometer in upright reach-in fridge in a lexan pan of food. The thermometer was missing its cap/hanger. To correct - replace the thermometer and place in fridge away from frequently moved containers
Found gaskets on both raised rail prep units to have broken, ill-fitting gaskets. This situation can cause loss of refrigeration to unit as well as food debris getting caught in gasket and falling into food. To correct - replace gaskets before the next routine inspection
Found clean bagged linens to be stored in restroom on the floor. The bag was opened at the time. To correct - store clean linens away from restroom in a location on a clean shelf of locker
Found several locations in store where single service containers (black and clear round) and small sandwich boxes are being stored upright with food contact surface exposed to possible contamination. To correct - store single service items in the inverted position for protection from misc. Contamination
Found waste receptacle in employee restroom to be without the required cover. To correct - provide a covered waste receptacle before the next routine inspection
Found mop to be hung to dry with mop head hanging over handle. To correct - wet mops should be stored such that the handle is up in the bracket and the mop head is at the bottom, dripping into the mop sink, thus preventing contamination of the mop handle
Found "y" connector on mop sink faucet to have an unprotected outlet. To correct - before the next routine inspection, disconnect the vacuum breaker that is at the end of the faucet and install it on the unprotected end of the "y" connector.
(Critical) Found old alluminum can being used for measuring and adding water when making pizza sauce. This practice should be discontinued as these cans are not meant to be re-used. This can in particular was rusting at the bottom and stored under the dough making shelf. Correct ed - pic discarded can and utilized another, smooth, durable, cleanable container for measuring and adding water for sauce making
No anti-choking poster found. To correct - obtain required anti-choking poster from the american red cross and post in establishment
Found a "y" connector at the mop sink which has the vacuum breakers in the wrong location. There needs to be a vacuum breaker at each outlet of the "y" to protect from back siphonage. One outlet of the "y" has a breaker. To correct - the vacuum breaker located on the end of the faucet, before the "y" which needs to be moved to the end of the "y" that is not protected. With breakers at the outlets of the " y", both ends of the "y" protect the water supply
Found the drawer inserts were utensils are kept to have crumbs, and debris with a sticky surface. Also found the plastic bucket used for containing lids for condiment and sauce squeeze bottles to be very grimy on the outside with crumbs and debris on the inside. To correct - remove the drawer inserts and wash them before replacing clean utensils in them and replace the grimy plastic bucket with a new container for storing the squeeze bottle lids.
There is not a covered waste receptacle in the employee restroom. To correct - provide a cover for the existing waste receptacle or replace with a new receptacle that has a functioning cover. The existing receptacle had a lid at one time
(Critical) Staff use common food containers for making all of their menu items (pizza, subs and salads). Although staff use single use gloves for making salads, these same supplies of food are dispensed with bare hands for making pizza and subs. Provide a separate, smaller supply of salad items. This way staff can continue to use clean bare hands for making pizza and subs (since they will be baked this practice is allowed) and maintain a supply of salad items that staff will only dispense with gloved hands. These salad items will need to be date marked as well
(Critical) Observed ranch and blue cheese dressing stored out at room temperature (at the pizza cutting table). The packaging on these dressings indicate they must remain refrigerated. Corrected by discarding these containers
Observed excessive grease build-up on the pizza oven hood filters and the hood canopy, etc. This much grease accumulation is a fire hazard. Please clean these areas now and more frequently in the future
Observed debris accumulation under the dunnage racks for flour, soda, etc. Please remove the product from these racks so they can be moved for cleaning
Observed the door gaskets on the two door dough cooler to still be split or split again. Replace these gaskets to provide a smooth, cleanable surface and eliminate the food debris build-up
The interior of the dough cooler needs cleaning and the upright freezer also, clean now and place on a more frequent schedule.
The gaskets on the dough cooler unit doors are torn. Once torn they are no longer cleanable. Replace split gaskets. The utensil drawer is broken at the corners with holes and jagged edges making this a non cleanable surface. Replace drawer and then place on a routine cleaning schedule.
The restroom door was propped open and self closer needs a minor adjustment. Keep door closed and make sure it is tight fitting when self closing by adjusting the self closer.
(Critical) Employees smoking outisde and going back inside to return to food service without washing hands. After smoking it is required to wash hands to minimize potential for contamination of food. Corrected by discussion and hand washing.
A certified food saftety manager is required in the food service establishment. There is none to the managers knowledge and there is no documentation to confirm certification. An office conference to discuss the vilation is required. Office conference notice will be delivered on 11/5/2010
(Critical) Assorted potentially hazardous foods found at 45 - 46 degrees f in the bottom of the prep unit. Ph foods must be maintained at 41 degrees f or below. Corrected by relocating foods to the wic which is maintaining proper temperature and using or discarding within 4 hours if not consumed.
(Critical) 3c sink operation as descibed by manager was incorrect and sink set up was improper at time of inspection. Utensils are not being properly sanitized. Proper sink set up is wash rinse and sanitize , a 3 step process with sanitizer being the final rinse step. Corrected by discussion and setting up the 3c sink properly using quaternary ammonium as sanitizer.
(Critical) At onset of inspection the handsinks were bone dry and had not been used. Employees are not washing there hands as required as indicated aboved. Employees must wash hands routinely to minimize potential for contamination from hands. Corrected by discussion and observing employees washing hands during remainder of inspection.
The door to the restroom is not self closing. Provide a self closer for the restroom door so that the door closes completely by itself to minimize access for insects.
Test strips for quaternary ammonium were not available. Provide sanitizer test strips for the quat and for chlorine (if not available also) test strips are required in order to be able to determine proper concentration of sanitizer.
The gaskets on the prep unit doors and the dough cooler are torn. Once torn they are no longer cleanable. Replace split gaskets.
The rear screen door does not fit properly to protect the outer openings. Repair or replace so that the rear screen door is tight fitting and eliminates gaps to the exterior to minimize access for insects and rodents.
Salad togo containers are stored in the rear storage area on the shelf with the inner part exposed. Invert the togo containers so that the inner part is face down to minimize airorne contaminants and contact.
The following non food contact surfaces need cleaning: the interior of the dough cooler, the non food contact surfaces of the dough mixer. The gaskets on all cooler doors if not torn( if torn they sould be replaced). The ledge under the top conveyor of pizza oven. And the interior of the reach in unit that is not in use but used to store pizza racks.
A certified food safety manager is required in the food service establishment. Please submit documentation including date of exam and certificate number of the certified food safety class completed and passed by the food safety manager. If not current you must take class within 90 days. Failure to comply will result in enforcement action.
There is a leak in the walk in cooler coming from the fan housing and dripping down into a bucket. Repair leak and once repaired remove the bucket from the walk in cooler.
A covered waste receptacle is missing from the employee restroom. Provide a covered waste receptacle for proper disposal of tampax.
Thermometer missing from the pop unit. Provide a thermometer for this unit in order to be able to monitor the temperatures for this unit.
The bottom of the prep unit was not holding ph foods at proper temperature. Corrected by adjusting unit to hold ph foods at 41 degrees f or below and placing foods into wic to be consumed or discarded within 4 hours of removal from temperature control.
(Critical) Several cans of canned sliced red peppers found on storage shelf damaged. Also can of oil severly damaged. Return to the supplier for credit. If received in dented damaged condition. Do not use, return for credit.
(Critical) Employee observed handling lettuce when cutting with bare hands towards the very end of inspection. Employee was not aware that he was to use gloves when prepping ready to eat foods. Bare hand contact is prohibited. Corrected by putting on gloves, make sure hands are properly washed prior to and after using gloves.
Gaskets on the prep unit door and the dough cooler are torn. Once torn they are no longer cleanable. Replace torn gaskets.
The screw for the clamp on the wall to hold the discharge line from the water softener has fallen out and the clamp does not stay secure to keep hose airgapped. Reclamp and replace missing screw to tighten and maintain adequate airgap for the discharge line for the water softener.
The light bulbs in the pizza hot holding cabinet are not plastic coated or shielded. Replace with plastic coated bulbs to minimize potential for glass fragments to get onto foods if bulb should shatter.