Ypsilanti, MI 48197
(Critical) A hose was found attached to a hose bibb under the handsink/draintable with flow control device attached. Install appropriate backflow preventor for the hose bib. If you use an open ended house, a hose bibb vacuum breaker must be installed. If you are to use a flow control device at the end of the hose you must install a pressure vacuum breaker a minimum of 13" abpve the water line.
(Critical) Fruit flies noted by the handsink/tomato dicer/dishwash area. Clean up this area including the tomato dicer, the walls, floors and remove all garbage and clean dirty dishes. Use approved insecticide to kill flies or call exterminator if necessary t eliminate the infestation. ,
(Critical) Beef on the spit of the gyro machine was found at 90 degrees. The elements had been shut off for approximately 20 minutes as per pic and the beef was cooling on the spit. This is an improper cooling technique. Once done, the beef that is cooked is to be shaved off and either properly cooled in an uncovered shallow pan from 135 to 70 in two hours and then 70 to 41 degrees f in an additional 4 hours. Place into the cooler or freezer to rapidly cool. It is unclear if this was a true cooling issue or a cook/hot hold issue. If cooking the elements must remain on and food shaved off after it reaches required cook temperature and not sit on the spit with heating elements off awaiting order. Corrected by shaving cooked beef and placing into uncovered shallow pan into cooler to cool and putting remainder of uncooked beef back into the unit.
(Critical) Assorted potentially hazardous foods found in the prep cooler on the top of the unit at 46 - 50 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by consuming or discarding foods by end of lunch rush within four hours of removal from temperature control. This was most likely due to the unit being set to be turned off during lunch rush to defrost. Reset the defrost cycle so that it does not defrost and turn off during peak demand time and when the kitchen is at it's hottest.
(Critical) Cooked chicken found in the oven at 120 degrees f. Once cooked chicken must be maintained at 135 degrees f or below. It is not approved to just recook the chicken to proper temperature prior serving without proper and adequate hot holding. Reheating/recooking food does not kill all bacteria. Discontinue this practice and hold chicken in oven at a minimum of 135 degrees f. If the chicken dries out, consider a double boiler and keep pan covered to keep chicken moist and at a minimum of 135 degrees f. Corrected by reheating chicken in oven to 165 degrees f and serving within 4 hours of removal from temperature control.
(Critical) Two spray bottles with pink and yellow liquid found on top of the dish machine without being labelled. Properly label all spray bottles as to their contents to avoid mix up or mis use. Corrected by labelling chemical spray bottles at the time of the inspection.
(Critical) Chlorine test strips were not available in the facility at time of inspection to measure the concentration of sanitizer from the dish machine during final rinse cycle. Provide chlorine test strips. Corrected by providing test strips at time of inspection
The prep unit was found to be holding ph foods at 46 - 50 degrees f. Potentially hazardous foods must be maintained at 41 or below. Most like the unit is holding foods at an elevated temperature due to the unit being set to defrost during peak lunch rush. Reset the defrost cycle to go off during the evening or non peak hours. The unit should not go off when the kitchen is at it's hottest and the unit is being used the most as food products will significantly elevate in temperature into the temperature danger zone during this time.
The following non food contact surfaces need cleaning: the door handles on the reach in and prep coolers, outside of equipment, the interiors of all coolers and freezers. The gasket on the reach in freezer door. Clean now and place on a more frequent cleaning schedule.
There was a spray bottle with yellow liquid hanging on the prep table in the kitchen. This product is oil. Properly label spray bottle as to it's contents to avoid mix up or misuse. Corrected by labelling the spray bottle as oil
This incident (23327) does not have any more information on it
(Critical) Falafel found cooling in stainless steel container at 91 degrees f after half hour from being cooked. Cool on sheet tray in cooler from 135 degrees f to 70 degrees f in 2 hours and 70 to 41 degrees f in an additional 4 hours. Corrected by placing into cooler at time of inspection
Excess frost build up in the upright freezer in the rear. Defrost now and place on a more frequent defrost cycle. Frost is also accumulating on the foods.
(Critical) Raw animal fat found in the top of the prep unit on top of the yogurt containers, butter and cheese. Do not store raw foods on top of ready to eat foods to avoid potential for cross contamination. Corrected by reorganizing unit and removing rte foods and relocating them to the walk in cooler.
(Critical) Dirty spatula and knives found in dirty utensil container. Knives and utensils must be cleaned within 4 hours of use via proper wash rinse and sanitize. The utensil container must be cleaned out routinely to maintain a clean storage location for the clean utensils. Knives were cleaned at time of inspection. Corrected as indicated above.
(Critical) Improper cleaning frequency of tomato dicer. The tomato dicer had tomato debris in dicer from previous evening. This must be cleaned within 4 hours of use with proper wash rinse and sanitize of unit. Corrected by cleaning at time of inspection.
The walls in the kitchen need cleaning and adjuacent piping in the cooking and prep areas. Clean now and place on a more frequent cleaning schedule.
Dirty knives stored in the knife storage rack which was dirty. Store clean utensils in a clean storage rack for proper storage. Correct by cleaning now and placing on a more frequent cleaning schedule.
The chest freezer and upright freezer has excess frost build up in the rear storage area. Defrost now and place on a more frequent defrost cycle.
The following non food contact surfaces need cleaning. The gaskets on the drawer where tabbolleh is stored in the cooler, the fryer cabinet, the outside of the bulk food containers, the interior of the chest freezers , the interior of the upright freezer, the interiof of the reach in cooler, interior of the bread/pepsi cooler. Clean now and place on a more frequent cleaning schedule.
Food employees are not wearing proper means of hair restraint. Use ball caps, hair nets etc to restrain hair and minimize potential for hair to get onto foods.
Cardboard lining shelves for the rear storage ara is not approved. Use rubber mesh matting or equivalent.
Numerous assorted uncovered foods in the walk in cooler. Keep all foods covered for proper protection while in staorage. Also the fish in the upright freezer. Correct asap by covering foods.
(Critical) Assorted potentially hazardous foods found at 48 - 51 degrees on the top of the prep unit and 44 - 50 degrees f on the bottom of the prep unit. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by consuming or discarding foods within 6 hours of being out of temperature control. All foods over 50 degrees f were discarded at time of inspection. There is an issue with the defrost timer on this unit. It is unclear what is wrong with it but it appears to be cycling to defrost during peak rush periods. See 4-301. 11
(Critical) The chicken and beef/lamb shawarma is not being heated to proper cook temperatures continuously as the heat panels are being turned off so that the food does not cook too much in advance awaiting customer orders. This food requires a continuous cook with all heat panels on. As food reaches proper temperature it is to be shaved off and placed into steamer. If it sits on bottom tray for too long it must be regrilled on stove top to 165 degrees f prior to placing into steamer. Cook continuously to proper temperature by keeping all heat panels going continuously. Correct by turning on heat panels. Heat panels were turned on during inspection.
(Critical) The triple sink still has not had the drains airgapped for the rinse and sanitize compartment. Previously a grease trap was installed as per requirement of the city. The connection on the 2nd and 3rd compartment of the sink for the rinse and sanitize compartments were directly connected by the plumber. Prior to this these compartments were air gapped. Air gaps are required on these compartments as this sink is used for food prep. Due to misunderstanding between the health deparment and the owner regarding repair of these drainlines the correction was never completed. At time of inspection health department talked to the plumber they will be out tonite to review the job and provide an estimate. Work will be completed on monday and tuesday. If any questions contact the health department at 222-3800 and talk to perri boman or al hauck. Perri boman can be reached at 222-3881 directly at work as well or 734 320 - 0085 on cell phone.
The heating panels on the gyro machine are not being kept on at all times. This food requires continuous cooking. Therefore the heat panels on the gyro machine must be on continously. Cook food and shave off and place in steamer. Heat panels were replaced after last inspection and are now fully functional.
Employees are not wearing proper means of hair restraints. Provide ball caps, hair nets etc. To restrain hair to minimize potential for hair to get onto foods
Excess frost build up in the freezers. Defrost now and place on a more frequent cleaning schedule.
The non food contact surfaces of the ice machine need cleaning. The interior of the coolers need cleaning. There is water build up in the bottom of the prep unit in the hallway. Ice machine was cleaned at time of inspection. Make sure unit is routinely checked and cleaned. Corrected.
Floors and walls especially by the rear freezers and in the prep area need cleaning. Clean now and place on a more frequent cleaning schedule.
Assorted domestic equipment in the facility including freezers, juicer, etc. Replace with commercial equipment when in need of repair.
The prep unit is not holding potentially hazardous foods at 41 degrees f or below. It appears that this is due to the defrost timer. The timer is cycling to defrost during peak lunch rush periods. This with the excessive heat in the facility from the equipment being on and the prep unit being opened and closed is forcing the temperatures of potentially hazardous foods to elevate to unsafe levels of 48 - 51 degrees f. Reset the defrost time to cycle during non peak times preferably at nite. If this does not alleviate the ice/frost build up then the unit may have to be serviced or replaced. Potentially hazardous foods must be maintained at 41 degrees f or below at all times. The defrost cycle shut off by end of inspection and the air temperature dropped from 50 degrees f to 38 degrees f. However, it may take several hours for the food temperatures to drop back down to safe levels. If food is not consumed within 6 hours from removal of temperature control it must be discarded.
(Critical) The triple sink had a grease trap installed one month ago. All drains are directly connected to the sewer. Since the sink is required to be used as a food prep sink, one sink either the rinse or sanitize compartment must be airgapped. The airgap is required to prevent sewage from backing up into the sink where foods are to be washed. An extension may be granted to repair the plumbing on this line as owner is about to go on vacation. Health department will review the plumbing next week to make sure an air gap is possible with connection to the grease trap
(Critical) The tomato dicer hanging on the wall in the rear was found with accumulation and is not being cleaned at the proper cleaning frequency and or properly cleaned. As this is used to cut tomatoes it must be cleaned at least once every 4 hours. It is to be broken down and cleaned and cleaned properly being washed rinsed and sanitize. May run through the dishmachine. The remainer of the unit is to be cleaned in place including the non food contact surfaces of the unit. Clean now and increase the cleaning frequency
Many of the gaskets on the doors of the coolers/freezers are torn. Once torn they are no longer cleanable. Replace split gaskets
Paper towels missing from both handsinks in the rear dishroom and front counter area. Provide paper towels for proper hand drying. Corrected by providing paper towels for the handsinks.
Thermometers missing from the display cooler for the rice pudding and for the rear prep unit and reach in cooler. Provide thermometers for these units in order to properly monitor the temperatures for these units
Assorted foods in the walk in cooler were uncovered. Keep all foods covered for proper protection. Containers of foods are being double stacked on top of other foods in the prep unit. Discontinue this practice as bottom of containers may not be clean.
The shelves in the walk in cooler need cleaning. The ho canopy needs cleaning. Outside of equipment needs cleaning, the interior of the reach in freezer, gaskets on all cooler and freezer doors. , if torn replace. The non food contact surfaces of the tomato dicer need cleaning. Clean now and place on a more frequent cleaning schedule
Provide and use a thermometer to measure food temperatures in order to make sure that foods are maintaining proper temperatures. Correct by providing a product thermometer
Assorted domestic equipment in the facility including freezers, jack la lane juicer, etc. Replace with commercial equipment that is nsf approved when in need of repair.
The condensate line in the walk in cooler is not wrapped in insulation. Wrap in insulation to minimize condensation dripping onto foods stored below the line
Food employees are not wearing proper means of hair restraints. Provide ball caps, hair nets etc. To restrain hair to minimize potential for hair to get onto foods if bulb should shatter.
Floors , walls throughout the facility need cleaning in the kitchen and storage areas, dishroom, etc. The floors and walls in the walk in cooler need to be cleaned. Time for a thorough cleaning of the facility. Clean now and place on a more frequent cleaning schedule.
(Critical) Observed both the ice bin and the ice machine located at the front counter with drain line hoses extending down into the floor drain. To correct provide an air gap of 2 pipe diameters above the drain they drain into. 10/18/2010°Follow up inspection to determine the status of corrections of drainlines of the ice machine and ice bin of the front counter area. Provided with an air gap above the drain they drain into corrected 10-18-2010
Observed sides of deep fryer located at cooking area ot the kitchen to need routine cleaning
Floor tile with sections needing grout to prevent standing water on floor surfaces, schedule reparis to grout floor aas needed
This incident (23367) does not have any more information on it
Observed interior of dishwashing machine with lime deposits, schedule deliming dishwashing machine for cleanable surfaces in side the machine