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BLACK ROCK BAR AND GRILL

Unknown type · MI · source sword_mi #65-364074

Address

44175 WEST 12 MILE RD

Novi City MI 48377

Oakland County

Phone

—

First seen

Oct 12, 1:14 AM EDT

Inspections

1. Sep 21, 2026RoutineDetected Oct 12, 1:14 AM EDT

   0 priority violations

   • 6-501.111FliesCritical6-501.111 Controlling Pests — Drain flies observed near the dish machine and mop sink. Correction: Continue to work with a licensed pest control operator to eliminate all of the noted drain flies.
   • 3-501.14Critical3-501.14 Cooling — One container of cooked onions stored in the walk in cooler observed at 52F. Per person in charge they were made the prior day and placed in the cooler to cool overnight. Correction: Discard the noted foods not cooled within the allowed time/temperature requirements.
   • 3-501.15Critical3-501.15 Cooling Methods — One container of cooked onions stored in the walk in cooler observed at 52F. Per person in charge they were made the prior day and placed in the cooler to cool overnight. Correction: Discard the noted food that did not cool in the proper time/temperature requirements. When cooling potentially hazardous foods, use one of the approved methods listed above.
   • 3-501.16(A)(1)Critical3-501.16(A)(1) Hot Holding — Hollandaise sauce, black rock sauce mac and cheese, broccoli soup and lobster bisque improperly holding at 120F-121F for unknown amount of time per person in charge. Correction: Discard noted food items.
   • 3-501.16(A)(2)(B-C)Critical3-501.16(A)(2)(B-C) Cold Holding — 1) Cut tomatoes, feta, cheddar and parmesan cheese improperly holding at 70F for one hour per person in charge. 2) Whipped cream and ice cream mix stored in the bar reach-in cooler improperly holding at 65F-66F for unknown amount of time per person in charge. Correction: 1) Move noted item to a cooler to rapidly cool to 41F or below. 2) Discard noted food items.
   • 3-501.18Critical3-501.18 Ready to Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition — Three pans of french onion soup and three pans of dream sauce stored in the walk in cooler held past the facility use by date of 09/14/26. Correction: Discard noted food item held more than seven days after opening or preparation.
   • 4-501.11Critical4-501.11 Good Repair and Proper Adjustment — 1) Ambient temperature of 69F observed in salad top loading cooler and holding potentially hazardous foods at 61F-62F. 2) Ambient temperature of 70F observed in bar two door reach in cooler and holding potentially hazardous foods at 65F-66F. Correction: 1-2) Repair noted cooler unit to adequately hold potentially hazardous foods at 41F or less.
   • 5-205.11Critical5-205.11 Using a Handwashing Sink — Handwashing sink next to the ovens with water pitcher inside the basin. Correction: Move items so the hand washing sink is accessible to employees at all times.
   • 5-402.11Critical5-402.11 Backflow Prevention — Drain lines from one compartment prep sink terminated below flood level rim of floor drain. X1 Correction: Cut/raise drain line from soda/ice machine to terminate a full 1" above top of the floor drain flood level rim.
   • 6-301.11Critical6-301.11 Handwashing Cleanser, Availability — No soap at the bar prep hand sink. Correction: Provide soap to the noted handwashing sink.
   • 6-301.12Critical6-301.12 Hand Drying Provision — 1) No paper towel at makline hand sink. 2) No paper towel at bar hand sink. (Repeat X2) Correction: 1-2) Provide paper towel at the noted handwashing sink.
   • 6-501.12Critical6-501.12 Cleaning, Frequency and Restrictions — 1) Walls above and below three compartment sink and dish machine soiled. 2) Large amounts of water in the diah area grout. 3) Floor throughout kitchen soiled. Correction: 1-2) Clean the above noted area and maintain clean.