39 East Main St
Milan, MI 48160
(Critical) Paper towels missing from the handsink in the employee restroom and from the handsink in the dishroom. Provide paper towels for proper hand drying. Corrected by providing paper towels for both of these handsinks
(Critical) The slicer was found with food debris on the interior of the guard lip from previous nite. The rest of the slicer was clean indicating that this area had been missed when cleaned. Properly clean now and retrain employees on proper cleaning of the slicer.
(Critical) Paper towels missing from the bar handsink. Provide paper towels for proper hand drying.
(Critical) Soap missing from the bar handsink. Provide soap for proper handwashing. It is possible that hands are not being washed at the bar handsink, but are being washed elsewhere. There must be a designated handsink at the bar that is supplied with both soap and paper towels for proepr and routine handwashing at the bar. Correct by establishing where to wash hands at bar and supply with soap and paper towels.
(Critical) Datemarking is not in compliance. Some foods are being properly datemarked, however the majority of the foods are not being datemarked, are mismarked, etc. All potentially hazardous, ready to eat foods, that are held cold in excess of 24 hrs must be datemarked with a maximum consume by date of 7 days including the day the food is prepared or the bag is opened. Correct by retraining employees for proper datemarking of all prepared and or ready to eat foods that are potentially hazardous. This includes opened containers of whipped cream, heavy cream, milk at the bar in addition to foods found in the kitchen and the walk in cooler as discussed. It is possible that the mismarking of foods is due to labels not being removed on lids and containers that were previously used to datemark foods that had been in these containers previously. All previous labels for datemarking, must be removed to avoid confusion. One item in the salad prep cooler was found with three other dated labels and did not have a label for the food that was presently in it, (ie cut melon) correct as indicated above by retraining and instituting an approved datemarking policy that includes removal of prioer dated labels.
(Critical) The food contact portions of the shake mixer were found with excess food debris. The shake machine was being used for mixing eggs on sundays only. According to the pic this piece of equipment is not in regular use and has not been cleaned in a long time. However it was found on the prep line and plugged in. This unit was not being routinely cleaned as required and left with a significant amount of food debris. At time of inspection, the shake machine was removed. Corrected by removing shake machine and will retrain employees on cleaning procedures for the shake machine if it is to be used again. Pic indicated it is no longer to be used as they are making omelettes differently. They do not serve ice cream shakes.
(Critical) Raw eggs were found on a middle shelf in the walk in cooler stored above ready to eat foods including vegetables and crab in the can for crab salad. Store raw foods so that they are not above or in close proximity to ready to eat foods. Corrected by relocating the raw eggs to a separate location away from ready to eat foods.
(Critical) Chili, soup and gravy found in the middle section of the steamer at 95- 116 degrees f. Potentially hazardous foods must be maintained at 135 degrees f or above. It is possible that this element is malfunctionin. Once maxed out on the dial, the element was able to maintain ph foods at 135 degrees f. Steamer water was 160 degrees f. Corrected by reheating ph foods to 165 degrees f, placing back into the steamer and serving within 4 hours of removal from temperature control
(Critical) Dirty knives found in the clean knife storage area with food debris build up. This is most likely from previous nite and knives were not sent back for proper cleaning and sanitizing. Not cleaning knives after use and placing back into clean knife storage area, has potential for next shift to use dirty knives without realizing they were not properly cleaned. Discontinue this practice and clean knives as indicated above and in compliance with the code
Leak at the faucet of the mop sink noted. Faucet connection to hose is wrapped in cloth towel and bag. Repair leak and remove cloth towel and bag
The hood filters are in need of cleaning. Clean now and place on a more frequent cleaning schedule.
The steamer middle element may not be functioning properly. At time of inspection, ph foods were found at 95 -116 degrees f. It is unclear if element is not working properly or dial was not set at proper setting to maintain ph foods at 135 degrees f or above. Repair/adjust as needed to maintain a minimum of 135 degrees f or above.
The walk in freezer had an ambient air temperature at time of inspection of 34 degrees f at time of inspection. Some of the foods such as fries were soft yet other foods and the ice wands were still frozen solid. Fans were off. Make sure defrost cycle is working properly and not set during peak operating hours if applicable.
The light bulb in the walk in cooler is not plastic coated or shielded. Provide a plastic coated bulb or shield in order to minimize potential for glass fragments to get onto food if bulb should shatter.
Thermometers found missing at the bar cooler and for the pepsi cooler in the wait station (inaccurate). Provide working thermometers for both of these units in order to monitor the temperatures for these units.
The walk in freezer had partially thawed out foods. Foods must be maintained frozen solid. Food was temped at 27 - 29 degrees. Unit is not functioning properly and must be repaired. Call for repair of unit.
The walk in freezer is not holding ph foods frozen solid. Unit has an ambient air temperature of 27 degrees f. The food was found to be between 27 - 29 degrees f. Repair the walk in freezer so that the food is frozen solid.
(Critical) Par cooked bacon found in container with some bacon that was completely cooked sitting on counter. Thoroughly cooked bacon is not potentially hazardous and does not need to be refrigerated. However par cooked bacon is still potentially hazardous and must be maintained at 41 degrees f or below. Corrected by discussion and discarding bacon.
(Critical) Ham that was 8 days old was put into a pan with ham that was within date to be cooked. Maximum consume by date is 7 days from when package is opened or food is prepared. Corrected by discussion and discarding ham. Establish a system to go through and review dates and discard any expired foods on a regular and routine frequency to avoid using foods out of date.
(Critical) The slicer was found to have food debris build up. It was last used on monday nite and was not cleaned after use. Slicers must be properly cleaned after each use. Clean now and retrain employees on frequency of cleaning and how to clean slicer if slicer was cleaned at time of inspection
(Critical) Polish found on the shelf below the prep table in the bakery area with food contact surfaces. Memo board erase found on the counter with the liquor at the bar. Store cleaners in a separate designated location awya from foods and food contact surfaces.
(Critical) Raw bacon was placed on sheet tray inbetween cooked mushrooms. Store raw foods so that they are not above or in close proximity to ready to eat foods to minimize potential for cross contamination of cooked or ready to eat foods. Par cooked bacon found in container with thoroughly cooked bacon. Keep separate. If all cooked at same time, make sure all bacon is cooked thoroughly or only par cooked to minimize potential for cross contamination of ready to eat foods.
The following non food contact surfaces need cleaning: the hood filters and the fryer cabinets. Clean now and place on a more frequent cleaning schedule.
The ovens are in need of cleaning. Clean now and place on a more frequent cleaning schedule.
Sauteed onions found sitting out in stainless container cooling. Temped at 150 degrees f. Properly spread out on sheet tray for rapid cooling and place into cooler to expedite the cooling process. Cooked mushrooms found on speed rack cooling at room temperature. Had just been pulled out of the oven about twenty minutes before temping. Once placed on sheet tray place into the cooler to expedite the cooling process and cool rapidly from 135 to 70 in first two hours and 70 to 41 in an additional 4 hours. Corrected by discussion and placing all on sheet trays into cooler.
(Critical) Raw eggs found next to vegetables, and fruits in the walk in cooler. Store raw eggs so that they are not above or in close proximity to ready to eat foods. Reorganize the cooler and or relocate eggs so that they are properly stored away from ready to eat foods.
(Critical) Food employee observed on the line to be touching cooked chicken with his bare hands fresh out of the fryer basket. Bare hands are prohibited. Use a glove or suitable utensils to prevent bare hand contact with ready to eat foods. Corrected by discussion and employee using gloves.
(Critical) Open cups found throughout the facility. Employees are prohibited from drinking from open cups. Provide cups with sipper lids and or cups with lids and straws to minimize hand to mouth contact. Corrected by discussion and discarding open cups. Manager will provide sipper cups for each employee
Ovens need to be cleaned. Interior doors of the oven need cleaning. Clean now and place on a more frequent cleaning schedule.
Condiment containers are stored in a tub with a paper towel which is wet underneath the containers. Remove the paper towel and use a rubber mesh matting or equivalent. Cloth towels under the bar utensil are prohibited. Use rubber mesh matting or equivalent to store utensils on
The light bulb in the walk in cooler where meats are stored is not plastic coated or shielded. Provide a plastic coated bulb to minimize potential for glass fragments to get onto foods if bulb should shatter.
(Critical) Approximatel 3 -4 " of hearty beef stew was found in a 1 gal. Container cooling from previous nite. Temped at 46 degrees f. All other foods in the cooler were at 37 degrees f. This to an food and other potentially hazardous foods are required to cool rapidly from 135 to 70 in 2 hours and from 70 to 41 degrees in an additional 4 hours. Use shallow pans no more than 2" deep. Leave pan uncovered until the cooling process is completed. Corrected by discussion and discarding the beef stew.
The following non food contact surfaces need cleaning. The ledge support of the dish machine, the outside of the bulk food containers, clean now and place on a more frequent cleaning schedule
The interior of the microwaves need cleaning. Clean now and place on a more frequent cleaning schedule.
Beef stew found cooling in 1 gallon container approximatel 3 - 4" deep from previous nite somewhat uncovered in the walk in cooler. Place into shallow pan no more than 2" deep to expedite the cooling process from 135 to 70 degrees f in 2 hours and 70 to 41 degrees in an additional 4 hours. You may also use a stir stick if product is liquid to expedite the cooling. Always leave uncovered during the cooling process. Corrected by discussion and retraining nite crew. The food was discarded at time of inspection
Assorted foods double stacked on top of contaienrs of foods in the top of prep unit. Discontinue this process as the bottom of the container which comes into contact with the food stored in the bottom container may not be clean. Although these double stacked containers were at proper temperature today, the unit is designed to maintain proper temperatures while submerged in the top of the unit and may not always maintain 41 degrees f or below. All foods were less than 40 degrees f today. Corrected by discussion and reorganizing the unit to hold the containers properly
(Critical) Sanitizer bucket found in the kitchen on the cook line at over 200ppm. Test strip turned black. Proper concentration is 50 ppm cl or as indicated above. Corrected by discussion and proper set up of sanitizer. Corrected
(Critical) Baked potatos found out at room temperature awaiting prep/peel. Potatos were removed from the wic to be prepped/peeled roughtly two hours before and were temped at 62 degrees f. Once baked potatos are potentially hazardous. Do not remove from cooler until ready too prep as bacteria may grow over time if out of temperature control. Corrected by discarding potatos at time of inspection
Food found in the prep unit double stacked with container of tomatoes on top of container of lettuce. Do not double stack containers as the bottom of the container which comes into contact with the food in the container below it may not be clean.
Utensils were being stored in standing water with sanitizer. This is not an approved method of in use storage. Utilize one of the above methods and clean or change out at required frequency. Utensils stored on cloth towel in the kitchen is not approved as the cloth towel is absorbent. Once damp it may get dirty and no longer be a clean surface for storage.
Thermometer missing from the prep unit. Provide a thermometer for this unit in order to properly monitor the temperatures for this unit.
The hot water knob for one of th faucets on the 3c sink is missing. In the process of being replaced. Employees are turning water on and off at valve under the sink until replaced to provide hot water for proper utensil washing. Repair/replace knob asap
Water and oil in spray bottles hanging on dry storage rack in bakery prep area found unlabelled. Properly label all spray bottles as to their contents to avoid misuse.