- Critical: Backflow Prevention
- Comment:
- CORRECTED: ALL DRAIN LINES HAVE BEEN PROPERLY AIR GAPPED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: ALL AREAS ARE CLEAN TO SIGHT AND TOUCH
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot Water and Chemical
- Comment:
- CORRECTED: THE BASEMENT HOT WATER SANITIZING DISH MACHINE HAS BEEN REPAIRED AND IS PROPERLY SANITIZING.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Intensity
- Comment:
- CORRECTED: ALL LIGHT FIXTURES HAVE BEEN REPAIRED/REPLACED.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Repairing
- Comment:
- THE FRP WALL HAS BEEN REPAIRED. A NEW GARBAGE DISPOSAL HAS BEEN ORDERED AND WILL BE INSTALLED WHEN IT ARRIVES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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06/12/2015 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- THE FOLLOWING DRAIN LINES WERE NOT PROPERLY AIR GAPPED 1. DRAIN LINES FROM BEVERAGE DISPENSERS AND ICE BINS AT THE SERVICE LINE IN THE UPSTAIRS KITCHEN. 2. THE DRAIN LINE FROM THE STEAMER IN THE BASEMENT KITCHEN. PROVIDE A PROPER AIR GAP FOR ALL DRAIN LINES. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE FOLLOWING AREAS WERE ENCRUSTED WITH FOOD RESIDUES. 1) THE GRILL RACK OF THE COOKLINE CHEESEMELTER / BROILER. 2) BELOW TABLE WHERE SHEET PANS ARE BEING STORED IN BASEMENT KITCHEN. 3) FOOD WARMERS IN BASEMENT KITCHEN. 4) WALK-IN FREEZER "SIBERIA" 5) BEHIND THE COOKING EQUIPMENT OF THE MAIN KITCHEN COOK LINE. CLEAN AND SAINITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES. ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot Water and Chemical
- Comment:
- THE HOT WATER SANIITZING DISH MACHINE IN THE BASEMENT IS NOT PROPERLY SANITIZING. THE UNIT IS NOT REACHING THE PROPER TEMPERATURE DURING THE FINAL RINSE CYCLE. REPAIR / REPLACE THE UNIT. ALL DISHES AND UTENSILS MUST BE PROPERLY WASHED, RINSED AND SANITIIZED WITHIN THE 3-COMP SINK OR UPSTAIRS DISH MACHINE UNTIL THE UNTI IS REPAIRED. ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- OBSERVED SEVERAL PREPARED FOOD ITEMS STORED WITHIN WALK-IN COOLERS THAT WERE BEYOND THEIR DISCARD BY DATES. DISCARD CORRECTED AT TIME OF INSPECTION
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Intensity
- Comment:
- OBSERVED SEVERAL LIGHT FIXTURES AT COOK LINES AND WALK-IN COOLERS WITH BURNED OUT LIGHTS OR POORLY FUNCTIONING LIGHTS CAUSING AREAS WITH LOW LIGHT INTESITY. REPAIR / REPLACE LIGHT FIXTURES OR BULBS. ,
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Repairing
- Comment:
- 1. OBSERVED THE TILE WALL IN POOR REPAIR AT THE MAIN COOK LINE WITH MISSING AND BROKEN TILES. REPAIR THE TILE WALL TO A SMOOTH, EASILY CLEANABLE SURFACE. 2. THE WALL AT THE SERVER LINE OF THE UPSTAIRS KITCHEN IS IN POOR REPAIR AND HAS BEEN REPAIRED WITH SECTIONS OF FRP. REPAIR AND SEAL ALL AREAS OF THE DAMAGED WALL WITH PROPERLY INSTALLED FRP OR PAINTED DRY WALL. 2. THE GARBAGE GRINDER AT THE SOILED DISH TABLE OF THE 3-COMP SINK IN THE BASEMENT IS MISSING ALLOWING WATER AND WASTE TO FLOW ONTO THE FLOOR. REPAIR / REPLACE THE GARBAGE GRINDER ,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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05/27/2015 | Routine |
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Handwash sink by dish machine has a leak at the hot water handle. Repair leak. Handwash sink by toaster is not providing cold water. Repair to provide cold water.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/21/2014 | Routine |
- Controlling Pests
- Items:
- Harborage conditions
- Problems:
- Not eliminated
- Corrections:
- Eliminate harborage conditions.
- Comment:
- Observed a few drain flies by the handwash sink at the bar. Eliminate harborage conditions by cleaning sink drain and floor areas.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
05/28/2014 | Routine |
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HANDWASH SINK BY DISH MACHINE AREA HAD LOOSE HANDLES FOR HOT AND COLD, THUS NO WATER PROVIDED. TIGHTEN HANDLES TO PROVIDE WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/22/2013 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED BY PROVIDING PROPER AIR GAP FOR ICE MACHINE AND IC BIN / POP MACHINE.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
|
05/21/2013 | Follow-up |
- Critical: Controlling Pests
- Comment:
- No fruit flies seen. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
12/20/2012 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Comment:
- Overhead sprayer arm on sink has been raised to re-create air gap. VIOLATION CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Controlling Pests
- Comment:
- Fruit flies reduced in both areas, but still too many present. Continue cleaning program. Violation NOT corrected. WCHD will return within 1 week to ensure violation is corrected.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
11/29/2012 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention Air gap
- Locations:
- banquet area wait station work area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Overhead sprayer arm on sink in banquet area has sprayer arm/handle hanging below the flood rim level of sink. Provide air gap-replace or repair hose., This is a Priority (P) violation. WCHD will return within 10 days to ensure this violation is corrected.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Menu is missing disclosure portion of consumer advisory. Provide., Disclosure has been provided on menus during inspection. VIOLATION CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- dish washing area
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit flies present in both dishwashing areas. Remove fruit flies from facility., This Priority Foundation (Pf) violation will be checked by WCHD within 10 days to ensure it is corrected., ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Effectiveness
- Items:
- Hair restraint hair/beard net
- Locations:
- Employee(s)
- Problems:
- Not worn on face
- Corrections:
- Provide beard net.
- Comment:
- Employees in kitchen have beards. Employees must wear beard nets or be clean shaven.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Shelving on 3 compartment sink in "DEMA" prep area is dirty-food residue and water present. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/17/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- COOLER ON COOKLINE HAD PULLED CHICKEN AT 34F, AND GOAT CHEESE AT 34F, COOLER WAS REPAIRED, THERMOSTAT WAS ADJUSTED. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
06/20/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- REACH IN COOLER (1ST ON LEFT) IS HOLDING PHF'S UNDER 41F, GARLIC AS A REFERENCE WAS 40F ( ALL PHF'S WERE RECENTLY STOCKED). THE MIDDLE PREP TABLE HAD PEPPERONI AT 61F, SPINACH, TAPANADAE, ETC. WERE 48F. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE, DISCARD ALL PHF'S IN UNIT HELD LONGER THAN 4 HOURS, REVISIT IN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
05/29/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FISH 50-54F (GRILL LINE 1ST ON LEFT) IN PREP TABLE COOLER, BACON 54F, RISSOTO 50F, MID PREP TABLE-PEPPERONI 54F, BAHA CHICKEN 47F, AIR TEMP ON BOTH UNITS OVER 50F. DISCARD ALL ITEMS OVER 41F IMMEDIATELY. ( EXCEPT RECENTLY PREPARED SALMON) KEEP ALL PHF'S UNDER 41F AT ALL TIMES. REPAIR/ADJUST IMMEDIATELY. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE. KEEP TEMP LOGS EVERY 2-4 HOURS. USE STAB THERMOMETER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
04/19/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- "Wok Cooler" is holding foods to internal temperatures of 41 F: salmon 39 F, chicken 40 F, risotto cakes 40 F, pulled BBQ chicken 41 F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
12/07/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- "wok cooler" is still not holding PHFs to internal temperatures below 41 F-crab meat 50 F, green beans 49 F, pulled bbq chicken 51 F (top of unit)
- General violation description:
- 3-501.16 - chicken 50 F, shrimp 49 F, halibut 50 F, salmon 50 F. Violation is NOT corrected. An office consultation will be scheduled by WCHD.,
|
11/09/2011 | Follow-up |
- Critical: Controlling Pests
- Comment:
- No fruit flies seen in establishment. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hot and cold holding
- Comment:
- "Wok" cooler is still not holding PHFs to 41 F or below-crab meat 45 F, potatoes 49 F, pulled bbq chicken 45 F(above)
- General violation description:
- 3-501.16 - chicken 45 F, risotto 44 F, shrimp 45 F, halibut 45 F, salmon 45 F. Violation is NOT corrected., ,
|
10/21/2011 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- dish room
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit flies around dishwashing area in Dema kitchen. Eliminate.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- "Wok" cooler in Dema kitchen is not holding PHF to internal temperatures of 41 F or below: crab meat 50 F, halibut 51 F, salmon 49 F, sliced potatoes 50 F, mandarin orange slices 51 F. Repair/replace cooler. , , ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Interior of hot boxes across from "wok" cooler has food residue on bottom (bacon, crumbs). Crumbs on bottom of "pizza cooler." Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls
- Locations:
- dish room wall(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Walls in dish areas of both kitchens are greasy, particularly under garbage disposals. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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10/12/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- REPAIR SALAD COOLER, 4 DOOR STAGING COOLER AND TWO DOOR SALAD STATION COOLER BY NEXT INSPECTION. ALL EQUIPMENT (NECESSARY TO ESTABLISHMENT) MUST BE IN GOOD WORKING ORDER. ICE USED AS A TEMPORARY MEASURE FOR SALAD STATION MUST BE CLOSELY MONITORED.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- KEEP DIPPER WELLS RUNNING WHEN USED ICE CREAM SCOOPS ARE IN THEM. SCOOP AT SALAD STATION WASHED AT TIME OF INSPECTION AND WATER CHANGED. YOU MAY ALSO STORE SCOOP IN ICE CREAM. CORRECTED TODAY. MONITOR DAILY.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
02/09/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- COOKLINE COOLERS ARE OPERATING PROPERLY RAVIOLI WAS 42F IN DRAWER ON COOKLINE CHICKEN WAS 39F IN TOP RAIL. BLUE CHEESE WAS 39F IN SIDE (LEFT ) COOLER/ SALAD STATION. RAW CHICKEN IN COOKLINE COOLER WAS 42F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- In-Use Utensils/Between-Storag
- Comment:
- NO KNIVES STORED IN SANITIZER TODAY.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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08/27/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Westin Detroit-Dema Rest And Bar (#9), 2501 Worldgateway Place, Romulus, MI 48242 »