Mi Zarape Ii Llc

Contact Information

7025 E Michigan Avenue
Saline, MI 48176

Health Report - 09/16/2014 (1 critical incident(s))

(Critical) Ice bin and island oasis ice compartment at bar found with an air break on their drain lines instead of an air gap. Please provide proper air gap for both drain lines a minimum twice the pipe diameter above the flood rim of the drain. Not corrected. Recommend converting flexible drain lines to rigid pvc drain lines. ,

Health Report - 03/17/2014 (0 critical incident(s))

Observed styrofoam cup and plastic single-service cup used for dispensing in bulk food bins rear kitchen. Please provide food-grade, durable dispensing utensils.

Health Report - 09/17/2013 (6 critical incident(s))

(Critical) Small tray of eggs found on counter at improper temperature. Potentially hazardous food shall maintain at 41°F or below or 135°F or above at all times. Corrected at time of inspection by discarding trayed eggs found at 76°F. Discussed with owner storage of eggs in prep unit on cook line to maintain at proper temperature

(Critical) Several refrigerated, ready-to-eat, potentially hazardous food items found without proper date marking. These food items once opened, prepared or removed from the freezer shall be clearly marked with the discard date. Corrected at time of inspection by properly labeling all food items requiring date marking; date opened, prepared or removed from freezer known by pic. Cut lettuce, cut tomatoes, corn dogs (once removed from freezer), salsa, all food items that are cooked and cooled are some of the food items that require date marking in your facility

(Critical) Observed one pan of shredded chicken at improper temperature in walk-in-cooler that was cooling from previous day. Corrected at time of inspection by discarding shredded chicken found at 45°F; this pan of chicken was deeper than all the other pans; all other shredded chicken and beans cooked from previous day in shallower pans found at 39°F 40°F in wic. All pans uncovered

(Critical) Leftover rice not reheating properly on steam table. Cooked and cooled potentially hazardous food shall be reheated for hot holding to a minimum 165°F within 2 hours. Corrected at time of inspection by reheating leftover rice found at 128°F on steam table in stove to >165°F and placing back on steam table to maintain at a minimum 135°F or above. All other hot food items found >165°F on steam table. Per pic food items were placed in steam table approximately 1 1/2 hours prior. It appears you may use the steam table to reheat most cooked and cooled food items as long as all parts of the food reach a minimum 165°F within 2 hours. Note: the other food items had a high moisture content

(Critical) Some chemical spray bottles found without proper identification. Once removed from original container please label with common name of chemical to avoid misuse. Corrected at time of inspection by properly labeling chemical spray bottles with the common name of the chemical

(Critical) Improper cooling method in place for cooling shredded chicken. One pan of shredded chicken found in a deep pan with approximately 4 inches of food. Please use one or more of the following methods listed to cool the food properly. Cooked potentially hazardous food shall be cooled within 2 hours from 135°F to 70°F and within at total of 6 hours from 135°F to 41°F. Corrected at time of inspection by discarding the deep metal pan of shredded chicken. There are an adequate number of shallow pans in facility to cool the food properly. All pans were uncovered. Please monitor with your food thermometer to assure the cooling criteria is being accomplished properly

Interior bottom of microwave oven and several refrigeration door gaskets in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

(1) some refrigeration door gaskets in poor repair on some of the refrigeratioin units. Please replace to provide good seal and so smooth and easily cleanable. (2) sink stoppers missing for 3-compartment sink. Please provide 3 sink stoppers

Observed open cup in rear kitchen. Food employees may drink from closed beverage containers. Corrected at time of inspection by providing cover for cup

Please re-establish air gap on ice bin drain line at bar; currently an air break. The air gap shall be twice the drain line pipe diameter above the flood rim of the drain. Corrected at time of inspection

Health Report - 04/01/2013 (3 critical incident(s))

(Critical) Observed food employee contacting ready-to-eat food item with their bare hands. Corrected at time of inspection by discussing with food employee on the cook line to use gloves or proper utensil when handling the tortillas. Gloves are available; employee washed hands and put on gloves

(Critical) No designated dented can storage area available in facilty. Corrected at time of inspection by setting up permanent dented can storage area in office. Owner will discuss new storage area with all staff

(Critical) Some dented cans found on storage shelf rear kitchen. Corrected at time of inspection by relocating dented cans to office away from can storage area for return to supplier

No cover for ice bin at bar. Please provide cover for ice bin to properly protect the ice when not in use

Thesea reas in need of cleaning: exterior microwave oven on cook line and handle area prep unit. Please clean now and as often as necessary to maintain in clean condition

(1) door gasket continental refrigeration unit on cook line in poor repair. Please replace to provide good seal and so smooth and easily cleanable. (2) microwave handle in poor repair. Please repair/replace

Light bulb burnt out light fixture end of cook line near handwash sink. Please replace to provide adequate lighting in this area

Observed gap bottom of rear exterior door. Please replace door sweep to eliminate any gaps

Observed open cup end of cook line. Food employees may drink from closed beverage containers. Corrected by removing cup

Observed employee washing hands in 3-compartment sink. All employees shall wash their hands in a handwash sink only

Health Report - 10/04/2012 (0 critical incident(s))

This incident (40098) does not have any more information on it

This incident (20234) does not have any more information on it

Health Report - 04/06/2012 (2 critical incident(s))

(Critical) Some open cups observed in kitchen. Food employees shall drink from closed beverage containers. Critical corrected: at time of inspection open cups removed; provided cups with lids and straws for employees. Pick up cup by base so as not to guide straw to mouth with fingers; discussed using designated sipper cup for each employee.

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without date marking. Once opened, prepared or removed from freezer shall be clearly marked with discard date. Critical corrected: at time of inspection clearly marked opened pina colada mix (with coconut milk), opened whipped cream in bag and opened milk (dates opened known by owner); discarded open canned whipped cream. Per owner large salsa containers and chicken will be used within 24 hours; if not please label with datemark. Always add 6 days to prep date or open date. All other food items in walk-in-cooler properly labeled with discard dates

Please provide food grade dispensing utensil (scoop or measuring cup) for chicken base bulk food containers; currently using styrofoam cups

Re-caulk between wall and prep table on end of cook line to provide smooth, easily cleanable surface and to prevent potential insect harborage condition

Beverage garnishes stored in container in contact with ice in ice bin below pop dispensing machine. Please discontinue this practice to prevent potential contamination of the ice

Oven catch tray in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

Health Report - 11/07/2011 (0 critical incident(s))

Lid in open position grease waste receptacle. Please close when not in use. Corrected at time of inspection by closing lid

Metal stem thermometer not calibrated properly. Corrected at time of inspection by using the ice bath method

Health Report - 05/18/2011 (4 critical incident(s))

(Critical) Pic not familiar with employee health reporting requirements. Critical corrected: at time of inspection provided copy of food employee foodborne illness guidelines poster and reviewed contents. Pic will discuss content with all employees and post in rear kitchen. Will look into providing this document in spanish

(Critical) Two packages of raw meat found stored on drainboard at 3-compartment sink found at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. Critical corrected: at time of inspection discarded raw meat found at 65°F. Appears employee took meat out of wic to cut at some time today. In future please do not remove meat or any other potentiall hazardous food item until you are ready to prep that food item.

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without proper datemarking. These food items once opened, prepared or removed from freezer shall be clearly marked with the discard date. Critical corrected: at time of inspection properly labeled opened milk, whipped cream in bag, corn dogs, refried beans, chicken stock and cooked vegetables. Date opened or prepared known by pic. Some food items made today; in process of cooling.

(Critical) Salsa found at improper temperature on counter near kitchen entrance. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. Critical corrected: at time of inspection discarded large container of salsa and some portioned salsa bowls found at 55°F. Salsa is made in-house; salsa must be maintained at 41°F or below; facility will store all salas in the upright ric maintaining food at 41°F or below. Some portioned bowls in this ric maintaining at proper temperature at time of inspection. If customer wants salsa warmer you can microwave cold salsa

Cases of beer found stored improperly in the restroom.

These areas in need of cleaning; handle area microwave oven, interior microwave oven (end of cook line near handwash sink) and some refrigeration door gaskets. Please clean now and as often as necessary to maintain in clean condition

Ice scoop found stored improperly in ice bin at waitress station. Please store scoop in clean, protected location; scoop found laying in ice

Please cover cut lemons when not in use at beverage station

Please invert ice transfer bucket when not in use

Please set up wet wiping cloth solution on cook line to store wiping cloths once wet. Use chlorine test kit to monitor sanitizer concentration

Some food items found cooling improperly. Cooked and cooled potentially hazardous food shall be cooled within 4 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F by using one or more of the following methods listed. Corrected at time of inspection by uncovering all food items (salsa verde, cooked vegetables, chicken stock) and placing into shallow metal pans or metal soup containers for the chicken stock: instructed staff to stir. Pic will monitor to assure proper cooling. All food items cooked today late morning in process of cooling. Provided copy of cooling chart to be completed for all food items that are cooked and cooled. Consider purchase of ice wands if room in freezers to store, use of ice baths in 3-compartment sink or bus tubs (large ice machine next to 3-comp sink), rearranging the shelving units in the wic to accomodate shallow pans for cooling leaving room to stir if needed.

Health Report - 11/16/2010 (2 critical incident(s))

(Critical) Observed flat of raw shell eggs stored on counter in prep area with an internal food temp of 65f. Staff stated that eggs have been on counter for 2-2. 5 hours. All raw eggs must be stored under refrigeration when not in use and must be cold held at 45f or below at all times. Pic corrected by discarding eggs at time of inspection. Critical corrected

(Critical) Observed pan of cheese queso in steam table on cooking line with an internal food temp of 105-110f. All other food in steam table hot holding at 145-165f. Staff stated that they reheated queso in microwave oven 10 minutes ago, but did not check food temp with a thermometer. All phf must be rapidly reheated to 165f or more then hot held at 135f or more. Staff should be monitoring foods temps before placing in steam table. Pic corrected by reheating queso to 165f at time of inspection and returning food to steam table. Critical corrected

Observed several packages of raw meat (pork?) thawing at room temperature in pan under prep table in prep area (food was still partially frozen at time of inspection). All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria

Observed clean spoons stored in a utensil bin on counter in pop machine area with food contact portion of utensil pointing up. All clean silverware must be stored so the food contact portion of the utensil is pointing down (and handles up) so utensils are protected from possible contamination

Observed drainboard in garbage disposal area and prep sink near dishwashing area not sealed to wall. To correct, please recaulk and seal these areas as soon as possible to prevent accumulation of water and debris behind sinks