1960 Whittaker Rd.
Ypsilanti, MI 48197
(Critical) Observed several rte foods (gravy, ground beef, coney sauce) in steam table on prep line hot holding at 100-120f (water level in steam table was low). All phf rte foods must be hot held at 135f or more at all times. Employees must ensure all steam tables are filled as needed to maintain proper hot holding temperature. Foods have been in steam table for 1. 5 hours per cook. Pic corrected by adding water to steam table and reheating gravy, ground beef and coney sauce to 165f. Critical corrected
(Critical) Observed pan of mashed potatoes in ric on cooking line that was prepped 2. 5-3 hours ago with an internal food temp of 97f. Pan was on counter when i first walked in kitchen, but cook put potatoes in ric at time of inspection. Phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within 6 hours. Do not cool phf at room temp. To correct, utilize shallow pans and ice baths before placing phf in coolers. Employees need to be monitoring food as it passes through temp danger zone. Pic corrected by discarding potatoes and educating employees on proper cooling procedures. Critical corrected
(Critical) Observed all rte pies in dessert cooler on serve line and several pies in display cooler in dining area with expired use by dates (several pies were dairy based and had discard dates of 7-10 days ago). Also observed leftover soups in wic with expired use by datemark labels. All phf rte foods must be used or discarded within 7 days (day 1 is open/slice date). To correct, please rotate stock more often and discard all food with expired use by dates. Pic corrected by discarding all expired pies and soups at time of inspection. Critical corrected
(Critical) Observed slicer in prep area soiled with food debris (slicer was not cleaned from yesterday). Slicer must be broken down, washed, rinsed and sanitized after every use. Please ensure employees are properly washing slicer as required. Pic corrected by breaking down slicer and sending all components through dishwasher. Critical corrected.
(Critical) Observed 0ppm of quat in all wiping cloth buckets in facility. Quat machine in mop sink is not functioning properly. Ecolab called at time of inspection. All food contact surfaces in facility must be properly sanitized as needed. To correct, please repair machine as soon as possible so machine dispenses at 200ppm of quat (per manufacturers directions). I will check this item at follow up inspection. If repairs are made before scheduled reinspection date, please call carl walczesky at 734 222-3872°For follow up. Follow up site visit 12/3/09: quat dispenser have been repaired. All wiping cloth buckets in facility measured at 200ppm at time of follow up inspection. Critical corrected
Observed floor in dishwashing area soiled with mold and debris. To correct, please clean now and on a more frequent schedule
Observed pan of mashed potatoes cooling on prep counter at room temp. Please cease this practice immediately. All phf must be cooled under refrigeration or by utilizing shallower pans and ice baths. Please train all cooks as needed.
Please train all employees on proper test strip usage and verify sanitizer concentration as needed.
Observed employee coat hung on wall covering soap dispenser above handsink in dry storage area and coat resting on single service items on shelf next to handsink. All employee coats must be hung in designated area so they do not contaminate food or single service items at any time.
Observed excessive frost/ice buildup on wif ceiling. Walls and floor creating a possible slip hazard. To correct, please remove excessive ice as soon as possible so all surfaces are smooth and cleanable.
(Critical) Observed pan of sausage on cooking line being hot held at 118-120f (pan is only partially under heat lamp). All phf must be hot held at 135f or more at all times. Pic corrected by reheating sausage to 165f and placing pan completely under heat lamp to hot hold at 135f. Critical corrected
(Critical) Observed blades of slicer in prep area with a heavy accumulation of debris. The slicer must be broken down, washed, rinsed and sanitized after every use and clean to sight and touch. Pic corrected by breaking down slicer and sending all components through dishwasher. Critical corrected
Observed excessive frost buildup on ceilings and floor of wif creating a slip hazard. To correct, please remove all excessive frost from wif so all surfaces are smooth, cleanable and not a potential safety hazard
Observed 2 extra large stock pots on shelf above slicer in prep area which cannot be cleaned and sanitized in dishwashing machine (pots are too large) and facility does not have a 3 compt sink. To correct, please remove from facility
Observed no employee handwashing signs at handsinks in server area, cooking area and mens restroom. To correct, please provide