529 E. Michigan Avenue
Saline, MI 48176
(Critical) Trayed raw shell eggs stored improperly in walk-in-cooler. Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, holding and display from ready-to-eat food items. Corrected at time of inspection by relocating all the eggs to the bottom shelf and storing the pickles in a different area of the wic
(Critical) Observed sausage cooling improperly in reach-in-cooler and walk-in-cooler. Cooked 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 using one or more of the following methods listed. Corrected at time of inspection: sausage cooked off this morning within the last hour per pic, found at 65°F in 1/6 pans approximately 4 - 5 inches deep. Spread sausage out in single layer in 1/2 pans uncovered to cool properly. Pic will monitor food temperature to assure proper cooling.
(Critical) (1) overstacked partially cooked bacon found at improper temperature on top of steam table. (2) overstacked potentially hazardous food items found at improper temperature on top of sandwich make line. Corrected at time of inspection by discarding: (1) overstacked bacon found as low at 108°F on top; bacon on bottom section of pan found at proper temperature. Pic provided deeper pan/double boiler to maintain all partially cooked bacon at a minimum 135°F or above. All other food items in steam table maintaining >135°F. (2) potentially hazardous food items ( cole slaw, feta cheese, cut lettuce, cut tomatoes) in overfilled pans on top of make line; food on top found as high as 51°F. Pic will provide deeper pans for these 4°Food items; until then will monitor food levels to assure food maintains at 41°F or below at all times or lower pans deeper into top section of unit. Per pic make line recently repaired and is now freezing food on top unless food is set up in the higher position; consult with your repair person to adjust unit
(Critical) Facility could not locate thermometer suitable for measuring thin mass food items. Please provide proper thermometer. Not corrected. ,
(1) door and drawer gaskets in poor repair on larosa make line. Please replace to provide good seal and so smooth and easily cleanable. (2) some water evident in bottom drawer of larosa make line. Please repair to eliminate standing water on the bottom. Until then provide a rack to maintain the food containers out of the water.
Some clean glasses found stacked wet. Please allow clean dishes to adequately drain/air dry prior to stacking
Please re-establish air gap for steam table closest to cash register. Currently an air break; the air gap shall be twice the pipe diameter above the flood rim of the receiving receptacle
These areas in need of cleaning: floors under steam tables, area under grill, wall next to 2 burner, hood filters, bottom interior victory one door and handle area all refrigeration units. Please clean now and as often as necessary to maintain in clean condition
This incident (18956) does not have any more information on it
This incident (39833) does not have any more information on it
These areas in need of cleaning: area under both grills on cook line, top door gasket small freezer on cook line, handle area refrigeration units, floor/wall juncture dishwash area, shelving unit closest to fan housing in wic and ceiling fan cover men's and women's public restrooms. Please clean now and as often as necessary to maintain in clean condition
Worn particle board next to handwash sink closest to cook line. Please replace with non-absorbant, smooth, easily cleanable surface
Mop sink faucet in poor repair. Please repair and maintain in good repair.
Please hang mops to dry between uses
(Critical) Partially cooked bacon found at improper temperature next to cook line. Critical corrected: at time of inspection fully cooked off bacon. Fully cooked bacon can be maintained at room temperature due to the low water activity level; fully cooked bacon is dry
(Critical) Hot water mechanical dishmachine not achieving proper temperature for sanitizing. Not corrected: pic contacted repair person; also turned hot water heater up. All dishes and utensils shall be manually sanitized until dishmachine repaired and capable of sanitizing properly. Facility has chlorine and chlorine test kit. ,
(Critical) Can opener blade in need of cleaning. Critical corrected: at time of inspection can opener blade placed in sink to pre-soak. Can opener blade cleaned and sanitized properly. Pic will discuss with staff how often to clean and how to clean can opener blade
Some food employees observed without hair restraints. Please provide hair restraints for all food employees
Worn particle board next to handwash sink closest to cook line. Please replace with non-absorbant, smooth, easily cleanable surface.
Observed peeling paint on wall above 3-compartment sink. Please remove peeling paint and resurface or cover with frp board or other non-absorbant, smooth, easily cleanable surface
These areas in need of cleaning: sides of cooking equipment (especially between grill and fryers), shelf under hot holding chili side, fan covers bottom section prep unit, floors under hot holding table hot dog side and floors under dishmachine front counter. Please clean now and as often as necessary to maintain in clean condition
(Critical) Pan of cooked sausage found stored improperly front cook line refrigerated drawer unit. Critical corrected: at time of inspection pan of cooked sausage stored in same drawer as raw hamburger patties; relocated pan of cooked sausage to drawer with other ready-to-eat food items. Cooked sausage reheated on grill to order
(Critical) Observed dented can dry storage rear kitchen. Monitor cans for dents and set aside as needed for return to supplier or discard. Critical corrected: at time of inspection set dented can aside for return to supplier (gfs). Please establish permanent dented can storage area and train all staff. Provided copy of can safety handout
Observed peeling paint on wall above 3-compartment sink. Please remove peeling paint and resurface or cover with frp or plexiglass to provide a smooth, easily cleanable, non-absorbant surface
These areas in need of cleaning: interior top section microwave oven, area under hot dog grill, area under hot holding well, hood filters, floors under dishwash area, air return vent rear kitchen, ceiling area near air return vent and ceiling fan cover men's restroom in need of cleaning. Please clean now and as often as necessary to maintain in clean condition
Several ceiling tiles rear kitchen not in place. Please re-install ceiling tiles
(1) please re-establish air gap, currently air break on food prep sinks in rear kitchen (facility currently using rinse and sanitize compartments of 3-comp sink). The air gap shall be twice the pipe diameter above the flood rim of the drain. (2) handwash sink near cook line draining slowly. Please repair so sink drains properly
Install base coving under dishmachine to provide good seal between wall and floor and a smooth, easily cleanable surface
Invert ice transfer bucket during storage
(Critical) I observed unsafe cooling of sausage links, which were found at 75*f after ~3 hours of cooling. You need to put the links in a shallow hotel pan or sheet tray and cool, uncovered, in the walk in cooler as per above requirements. Do not put in deep insert pans and cover links and put in salad prep cooler until links are cooled downed to 41*f or less. Corrected by discarding links, cooking off new ones and putting in shallow pans in walk in cooler.
Please clean the utensil storage bins routinely.
Post handwash reminder signs at the handsinks by the grill and dishwash area.
Please clean the fan covers inside the salad reach in cooler more frequently.
Replace the damaged gaskets on the drawer coolers under the grill. Also, repair the damaged drip pans under the flat top grill.
Observed 2 rubber spatulas that were chipped. Discard damaged untensils.
Please clean the drip trays more frequently.
Hang up your mop(s) after use to facilitate rapid drying.
Repeat violation 2 times. Install a self closer on the employee restroom door.