103 E. Michigan Avenue
Saline, MI 48176
(Critical) Observed mouse droppings in basement cabinet. Please continue to work with your extermination company, critter control, to eliminate the mice. Please set some traps. Not corrected. Critter control did seal off some gaps in the basement walls. In addition provide a door sweep for the screen door in the rear kitchen and remove the clutter on both sides of the basement
(Critical) Hose with spray nozzle attached to hose bib front counter. Please provide proper backflow prevention device (atmospheric hose bib vacuum breaker a. S. S. E. 1011) and remove spray nozzle when not in use (no down-stream shut offs are allowed). Not corrected. ,
(Critical) Observed chili that was prepared yesterday in the walk-in-cooler at improper temperature. Cooked potentially hazardous food shall cool from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours. Corrected at time of inspection by discarding chili found at 57°F. Approximately 3 gallons of chili was observed in plastic cambro in wic with a preparation date of 8/13/13 sticker on the side of container.
(Critical) Three of the six hot potentially hazardous food items in the hot holding unit end of cook line found at improper temperature. Cooked and cooled potentially hazardous food shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds within 2 hours. Corrected at time of inspection by reheating all six hot potentially hazardous food items found as low as 85°F to >165°F on stove or in mircowave oven. Food employee was not sure if all food items reached a temperature of 165°F before being placed in hot holding unit. Facility does have an accurate food thermometer to measure the temperature of the food. Please begin using your thermometer to assure all parts of the food are at proper temperature.
(Critical) Potentially hazardous food in 3-door beverage air reach-in-cooler maintaining food at improper temperature. Temporarily corrected at time of inspection by discarding all potentially hazardous food items found >41°F. Some food items on top of reach-in-cooler recently brought from wic maintaining at proper temperature. Food items in bottom of unit maintaining at 47°F. Unit adjusted at time of inspection to lowest setting; temperature is starting to drop. Please monitor to assure reach-in-cooler is maintaining at 41°F or below on top and bottom before you start using it for the storage of potentially hazardous food. ,
(Critical) No consumer advisory present on weekly special menu. Please add proper consumer advisory wording to the weekly special menu. You may use stickers. Not corrected. , ,
These areas in need of cleaning: interior 3 door beverage air reach-in-cooler, underside of shelf above grill and floor/wall juncture in some areas of kitchen. Please clean now and as often as necessary to maintain in clean condition
Some clutter and unnecessary items found stored in both basements. Please sort through and get rid of any items not used in the operation and maintenance of facility. This will make it easier to keep clean and prevent potential harborage conditions
Please provide barrier on right side of handwash sink in dishwash area to prevent potential contamination of clean dishes
Men's public restroom door not self-closing properly. Please adjust door
Improper cooling method in place for cooling chili. Observed approximately 2 gallons of chili in plastic cambro in walk-in-cooler at improper temperature that was prepared the previous day. Temporarily corrected at time of inspection by discarding chili and discussing proper cooling methods with pic and food employees. Facility will begin using shallow metal pans uncovered in walk-in-cooler with ice wands. Provided cooling chart to monitor and confirm that chosen cooling method is working. Please provide list of all food items that are cooked and cooled, cooling method and documentation showing proper cooling occured for each food item. Cooked potentially hazardous food shall cool from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours. As discussed at last routine inspection facility is using sheet trays uncovered for grilled mushrooms, onions and peppers and cooked chicken breasts or wings
Please re-connect pvc pipe for beer walk-in-cooler condensate line. Water currently going onto floor behind mop sink
Lid for grease waste in open position in outside waste storage area. Please cover when not in use
Please provide paper towel dispenser in downstairs restroom
Please provide handwash sign in men's restroom notifying employees to wash their hands
(1) wood shelving in walk-in-cooler in worn condition. Please resurface with smooth, easily cleanable surface. (2) please replace curtains in rear kitchen with smooth, easily cleanable material
Wall and ground in vicinity of greast waste receptacle in need of cleaning. Please clean now and as often as necessary to maintain in clean condition
(Critical) Improper cooling method in place for cooked chicken breasts. Observed cooked chicken breasts stacked in a third pan covered in walk-in-cooler. Corrected by placing chicken breasts single layer on sheet tray uncovered in walk-in-cooler. Discussed proper cooling methods with pic and food employees. Please use sheet tray uncovered for grilled onions, mushrooms and peppers
Sink stopper in poor repair sanitizer compartment 3-compartment sink in rear kitchen; sink losing water. Please replace sink stopper to provide good seal
Inadequate lighting near 3 door prep unit; no light in bottom of unit making it difficult to see food and to monitor temperatures, date marking and for cleanliness. Please provide adequate lighting in this area
3 door prep unit on cook line observed with standing water on bottom. Please repair to eliminate standing water and maintain in good repair
Provide barrier between pizza oven and dirty dish cart in rear kitchen to properly protect the food from potential contamination
Observed food employee without hair restraint. Please provide hair restraints for all food employees
Please defrost chest freezer on cook line; lid not closing properly due to excess frost build-up,
Please cover grease waste lid outside in dumpster area when not in use
Observed cooked mushrooms cooling improperly in 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. Corrrected at time of inspection by removing lid; mushrooms just cooked; pic will monitor to assure proper cooling
A few house flies observed in facility. Please continue to work with your extermination company and hang fly strips in approved locations. (discussed with owner where to hang fly strips)
Provide soap at restroom handwash sink in basement at all times
Please provide ice scoop for ice at pop dispensing machine/ice bin dining area and tongs for lemons at same station. Did not observe any employee contacting ready-to-eat food with their bare hands
Some handwash sinks missing signage. Please provide signs at all handwash sinks notifying employees to wash their hands
These areas in need of cleaning: shelf under slicer, floors in small closet next to two door upright freezer in dining area and end of drain line under ice bin at pop dispensing machine in dining area. Please clean now and as often as necessary to maintain in clean condition
Some clutter and unnecessary items found stored in both basements and in small storage closet next to upright 2 door freezer in dining area. Please sort through and get rid of any items not used in the operation and maintenance of facility. Please provide shelving unit or shelves in storage closet to store personal items off floor
Please adjust/relocate equipment on cook line so all cooking equipment is under the hood canopy.
Please reattach drain line for walk-in-cooler drain line in rear kitchen to provide proper air gap. Corrected at time of inspection by reattaching drain line; proper air gap twice the pipe diameter above the flood rim of the mop sink is now provided
Please replace curtains in rear kitchen with smooth, easily cleanable window covering, such as vinyl curtains or blinds or consider tinting windows
Provide lid for toilet tank in basement restroom
(Critical) Sanitizer concentration low at manual warewashing operation at bar. Please provide sanitizer at proper concentration at all times using test kit to monitor. Critical corrected: at time of inpsection emptied sanitizer sink and set up again at proper quaternary ammonium concentration; per manufacturer's label use instructions 200 - 400 ppm
(Critical) Food-contact surfaces of slicer in need of cleaning. Critical corrected: at time of inspection slicer dissassembled, cleaned and sanitized properly. Slicer was covered at time of inspection; please do not cover slicer if it has not been cleaned.
(1) please adjust bottom shelves on tables in rear kitchen so they are a minimum 6 inches above the floor. (2) some boxed single-service stored on the floor in basement. Please provide adequate shelving to store a minimum 6 inches above floor on shelving that is easily cleaned underneath
Walk-in-cooler condensate line does not terminate over mop sink. Please extend over mop sink providing a proper air gap, twice the pipe diameter above the flood rim of the mop sink.
Some clutter and unnecessary items found stored in basement. Please continue to sort through and get rid of any items not used in the operation and maintenance of facility
These areas in need of cleaning: floor/wall juncture in several areas, underside of shelf over grill, floors under ice machine, end of ice machine drain lines, pop gun holders at bar and floors in storage closet upstairs. Please clean now and as often as necessary to maintain in clean condition
Please wrap condensate line in beer walk-in-cooler
Please provide sign at handwash sink rear kitchen and basement restroom notifying food employees to wash their hands
Wet wiping cloth found stored improperly rear kitchen prep table. Please store wet wiping cloths in sanitizer solution at proper santizer concentration
Metal stem food thermometer top of prep unit front kitchen not calibrated properly. Please calibrate and check routinely for accuracy
(1) paper towel dispenser in men's public restroom not dispensing paper towels properly. Please repair. (2) please provide a paper towel dispenser for basement restroom
Please provide shield/barrier on right side of handwash sink rear kitchen to prevent potential contamination when washing hands; clean dish storage shelf next to handwash sink
Coats stored in close proximity to ice machine. Please relocate coats to prevent potential contamination
(1) floor in rear kitchen starting to wear. Please refinish to provide smooth, easily cleanable surface. (2) please install washable ceiling tiles in rear kitchen (since cooking in this area)
Mops and brooms found stored improperly near mop sink. Please install mop/broom rack so mops can dry and to make it easier to clean the area
(1) please caulk grease trap to wall in rear kitchen/dishroom. (2) provide toilet tank cover for toilet in basement restroom
Please provide quat test kit to monitor sanitizer concentration at manual warewashing operation and wet wiping cloth solutions
Food employees observed without hair restraints. Please provide hair restraints for all food employees to effectively restrain their hair and to prevent employees from touching their heads
(Critical) Prep table currently located at waitress station with no handwash sink in close proximity. This is a temporary location for prep table; please relocate asap to rear kitchen with handwash sink in close proximity. Owner provided copies of 2 site plans to review with our department for relocating prep table in rear kitchen with handwash sink. Not corrected. ,
(Critical) Submerged overflow pipe in basement employee restroom toilet tank. Please install anti-siphon device greater than one inch above the spill rim of the overflow pipe (asse 1002). Not corrected. ,
(Critical) (1) chemical products stored next to single-service items at front counter bar, (2) aluminum foil and plastic wrap found stored on chemical storage shelf in basement. Please store all chemicals in a separate location away from and below any food, clean equipment and utensils, single-service items or clean linens. Critical corrected: (1) at time of inspection relocated chemicals at bar to chemcal storage closet. (2) at time of inspection relocated aluminum foil and plastic wrap to shelf above chemicals in basement
(Critical) Some dented cans found stored on dry storage shelving in basement. Please monitor cans and set aside those as needed in dented can storage area for return to supplier or discard. Critical corrected: at time of inspection set aside dented cans for return to supplier, gfs. Provided pic with dented can fact sheet to review with all employees
One of the ice machine drain lines not centered over drain causing leak on floor and into basement. Corrected at time of inspection by relocating ice machine so both drain lines over drain. Per pic ice machine recently cleaned, not put back in proper place
(1) please finsish recaulking bottom edge of exhaust hood to wall. A heat resistant caulk should be used ( item #2 in letter from our department dated 4/15/11 ). (2) please finish repairing ceiling in the area of the exhaust hood (item #3 in letter from our department dated 4/15/11). (3) please continue to seal walls on employee side of front counter with frp board or other smooth, easily cleanable surface (including area behind both 3-comp sinks; larger 3-comp sink to be relocated to new expansion area). Owner painted and sealed instead of using frp board in some sections. (item #4 in letter from our department dated 4/15/11).
These areas in need of cleaning: hood filters, underside of shelf above range, shelving unit under pizza oven, most shelving units under front counter, floor/wall juncture in some areas front counter, area under 3-compartment sink (including top of drain lines), handle area prep unit and basement floors in several areas. Please clean now and place on routine cleaning schedule
Potential cross-contamination issue in location where raw meat is currently prepared in front of pizza oven. Employee relocated bottled food items stored on shelf below, relocated uncovered clean equipment and utensils stored on shelving units next to prep surface; will thoroughly clean and sanitize area after raw chicken is cut. Permanent correction is use of prep table in new rear kitchen area
(1) some stained ceiling tiles new rear kitchen area. Please replace with vinyl-backed ceiling tiles and monitor for any additional leaks. (2) carpet has been removed in basement restroom and new expansion area. Please provide smooth, non-absorbant, easily cleanable surfaces in these areas
Please install self-closer on new restroom door
Inaccurate ambient air thermometer in walk-in-cooler. Please provide accurate thermometer and monitor several times daily
Excess clutter and unnecessary items found stored in basement. Please continue to sort through and get rid of any items not used in the operation and maintenance of facility; organize remaining items; additional shelving unit may be needed. This will make it easier to clean and prevent potential harborage conditions for insects and rodents
Observed improper cooling method in place for cooked chicken. 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 by removing chicken breasts cooked off within the hour from a full third pan mostly covered; spread out single layer in shallow metal pan to finish cooling properly. Pic will monitor to assure proper cooling
Carboard and aluminum foil lining shelf under pizza oven. Please remove to provide smooth, easily cleanable surface
(Critical) A bag of onions and a case of green peppers was stored on bottom shelf right next to raw meats(chicken wings) creating a cross contamination potential. Store produce above raw meats. Corrected by doing such.
(Critical) Observed an opened milk, egg nog and whipped cream without the 7 day use by dates written on the containers. Staff must be doing this. Corrected by dating.
(Critical) Observed a cup of soda without a lid on it on the line. Keep lids on them, corrected by lidding cup.
(Critical) Repeat violation 2 times. Once again, the can opener blade in the basement is dirty. This must be cleaned daily. Complete the risk control plan and fax in to me within 10 days. Corrected by washing while present.
(Critical) There are no air gaps on the drain lines out of the glass wash sinks or the ice bin. Permanently secure them so there are air gaps within 10 days. I will be back in 2 weeks to verify this has been done.
Provide a light shield on exposed lamps in the walk in cooler.
The handsink was not accessible due to grill cleaning tools stored in the sink basin. You need to keep the handwashing sink accessable at all times.
Repeat violation 2 times. The floors and walls are dirty under the grill and prep cooler. The drip tray on the stove is dirty. You folks need to clean more often.
Replace the missing hood filter asap.