8031 Main St. Suite 100
Dexter, MI 48130
(Critical) I found a knife with dried on food debris stored in a knife rack. It is imperative that food contact surfaces are frequently washed, rinsed and sanitized. Failure to do so, can result in the contamination of food and work surfaces. Staff must visually inspect food contact surfaces before placing equipment and utensils into service. Corrected at the time of inspection. The knife has been cleaned as directed above.
(Critical) The atmospheric vacuum breaker is missing on the mop sink faucet. The vacuum breaker protects the water supply by preventing back flow into the system. It is critical that this system be maintained. Have a licensed plumber immediately install a new atmospheric vacuum breaker. A follow-up inspection will be made to ensure that this critical violation is corrected.
(Critical) Both faucets on a kitchen hand sink are stripped, rendering the sink non-operational. Frequent hand washing is critical in the prevention of food borne illness. Therefore, plumping must be properly maintained. The hand sink must be immediately repaired. A follow-up inspection will be made to ensure that this critical violation is corrected.
The stove top needs to be cleaned. Frequent cleaning is required for non-food contact surfaces. I recommend increasing the cleaning frequency for the stove top.
One of the filter panels located under the ventilation hood, on the prep line, is damaged and needs to be replaced. Immediately replace the filter so that the ventilation hood functions properly.
This incident (21543) does not have any more information on it
I found that clean spoons are stored in a container with a soiled bottom. Utensils must be stored in a clean dry location. This is to protect them from contamination. Soiled utensils can contaminate food and work surfaces.
Provide refrigerator thermometers in these units: bar cooler, ice cream freezer and small refrigerator in the prep area.
(Critical) The dish machine failed to provide (50) parts per million, chlorine sanitizer. Dishes and utensils must be properly sanitized after washing and rinsing. Failure to sanitize these items can lead to food borne illness. Corrected at the time of inspection. Adjustments have been made so that the machine is now dispensing fifty parts per million chlorine sanitizer.
This incident (21549) does not have any more information on it
(Critical) The can opener body and blade need cleaning. The can opener must be cleaned at a frequency that prevents the build-up of food debris. Failure to keep the can opener clean could result in contamination of food. Corrected at the time of inspection. The can opener and blade have been washed, rinsed and sanitized.
I observed a spatula stored in between two pieces of equipment. Clean utensils must be stored in ways that prevent their contamination. Store the spatula on a clean dry surface
The bottom section of the salad prep unit, needs to be cleaned. Clean this unit at a frequency that keeps it clean.
This incident (21553) does not have any more information on it