Michaels Grill

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over a flour bin manager removed at time of inspection Corrected On-Site

Basic – Standing water in bottom of reach-in-cooler. Main salad prep cooler cooks line

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale: cook carrots 53 f cook green beans 53 f held in reach in cooler overnight. Ambient air temperature 56 f

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by oven ambient temperature 56 f Cold holding: butter 52 f fish spread 52 f cook zucchini's 48 f fried cheese stick 48 f egg rolls 48 f employees moved to freezernnReach in cooler salad cooler cooks line Cold holding: ranch in house 45 f ceaser in house 45 f blue cheese 44 f manager moved to freezer nnOperator stated door was open from two truck unloading Walk in cooler Cold holding: cook rice 45 f cook chicken 45 f cook noodles 45 f cook zucchini 43 manager began to place ice on foods

Intermediate – Handwash sink used for purposes other than handwashing. Filling up water vases.

Intermediate – Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. In house Caesar dressing has raw egg that is not listed on menu.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for management manager signed and some employees signed. Next unannounced inspection.