3797 Carpenter Road
Ypsilanti, MI 48197
(Critical) Walk in cooler: observed au jus made this morning from a beef base and tap water (not cooked/warmed on the stove top) to still be at 80f. This product was placed in a large plastic tub with a tight fitting cover. Ensure this product is rapidly cooled from 70f to 41f or below within 4 hours. Have staff use tap water that is less than 70f in the future
(Critical) The shake wands were not being washed, rinsed and sanitized every 4 hours. When asked, staff said they just rinse with clear water. Staff must be trained to wash, rinse and sanitize these items in place, since they can't be removed to go through dishmachine. Managers will add to their line check lists to assure being done every 4 hours. Corrected by doing the above.
(Critical) The main dishmachine is not sanitizing. Do not use this unit until repaired and you confirm it is dispensing 50-100 ppm chlorine. I will be back in 10 days to verify it is working properly. Staff need to be verifying unit is working by using test papers on a daily basis.
(Critical) One of the handsinks on the main cook line had food debris in it. Staff need to not be using handsinks for any other purpose but handwashing. Dumpsinks are in the rear prep area. Corrected through modifying staff behavior.
(Critical) I observed chicken and fish at 50*f at the fry station cooler. The upper unit was not turned on! you need to assure coolers are at 41*f or less before stocking. Place thermometers in the wells so staff can check temps before stocking foods. Corrected by discarding fish and chicken and turning on unit
Clean out and organize the liquor closet. Get rid of anything that you do not use as part of your operation.
Repair the leak in the condensation drain in the walk in freezer. Also, there is water in the bottom of the glass door beverage cooler. Have serviced so all water self drains out of cooler.
This incident (41400) does not have any more information on it
This incident (25050) does not have any more information on it
Mops need to be hung up after uses to facilitate rapid drying.
Find a more sanitary location to keep the cutting board at the bar.
There were no paper towels stocked at the bar handsink. Last person to use them up needs to re-fill them. Corrected by restocking. Also, keep the soap at the handsink.
(Critical) The sauteed mushrooms were found at 102*f on the main line. Need to be 135*f or greater. The perforated pan is keeping them from holding safe temp. Do not use this perforated pan. Store mushrooms directly in the insert pan. Also, found provolone cheese in a 9 pan with the cheese sitting up out of the pan and at 47*f due to being above the fill line of the pan. You will need a larger pan (6 pan) to lay the cheese flat. Corrected both by making the above corrections and discarding out of temp product.
Repeat violation 2 times in a row!!! there are still spaces within your hood filters on the rear kitchen area filters where the stove is. You need to eliminate these gaps within 2 weeks, take a picture of the corrected hood filters and e-mail to me by 2/22/12
Staff need to remember to send the pan that ice scoops are stored in through the dishtank once a day (every 24 hrs). The pan was observed dirty at the small server station.
(Critical) I found 5 dented cans on the racks. Staff must be pulling dented cans and putting them in a labelled location for dented cans. Corrected by doing such.
(Critical) The clean in place shake wands are not being washed and rinsed every 4 hours, only sanitized. Be sure staff are washing, rinsing and sanitizing the wands every 4 hours. Corrected by training bartenders and manager holding accountable.
Repeat violation 2 times. You must repair the condensation leaks in the walk in freezer. Also, you need to eliminate the gaps in the hood filters over the stove.
Post a handwash sign at the handsink on the main cook line.
(Critical) Be sure to date mark opened milks (including chocolate) and opened whipped creams with 7 day maximum use by dates. Corrected by dating.
Repair the condensation leak in the walk in freezer.
Provide light shields on florescent lamps in the outdoor dry storage unit.
Clean the ice scoop holder at the ice machine more often.
Please be sure to hang up your mops after uses to facilitate rapid drying. Provide a mop holder in the electrical room for your cleaners mop.
(Critical) Found numerous pans with soiled interiors and exterior of pan with sticker residual. To correct retrain dishwashers to properly wash utensils, such as remove stickers, scrub and scrap pans, rinse pans, place in dishwasher, and to examine pans before storing. , found numerous pans with soiled interiors and exterior of pan with sticker residual. To correct retrain dishwashers to properly wash utensils, such as remove stickers, scrub and scrap pans, rinse pans, place in dishwasher, and to examine pans before storing. On follow up inspection found some interiors of pans with sticker residual. Pic corrected by having employee scrub and scrap pans, and rewash all pans. Pic has been instructed to monitor and ensure pans are clean. Violation corrected at time of inspection.
(Critical) Used a test kit and found the dishwashing machine not chemical sanitizing dishes. Pic has called for repair and has been instructed to use the 3 compartment sink to wash, rinse, and sanitize dishes or use the dishwashing machine and hand sanitize dishes in the sanitizing compartment of the 3 compartment sink, until the dishwashing machine is repaired and working properly. Use a test kit and found the glass washer in the bar not chemical sanitizing dishes. Pic corrected by having employee re-stock empty sanitizing bottles, and then used a test kit to verify that glasswasher was sanitizing glasses. , used a test kit and found the dishwashing machine not chemical sanitizing dishes. Pic has called for repair and has been instructed to use the 3 compartment sink to wash, rinse, and sanitize dishes or use the dishwashing machine and hand sanitize dishes in the sanitizing compartment of the 3 compartment sink, until the dishwashing machine is repaired and working properly. Use a test kit and found the glass washer in the bar not chemical sanitizing dishes. Pic corrected by having employee re-stock empty sanitizing bottles, and then used a test kit to verify that glasswasher was sanitizing glasses. On follow up inspection used a test kit and found the dishwashing machine chemical sanitizing dishes. Violation corrected. On follow up inspection used a test kit and found the glass washer in the bar chemical sanitizing dishes. Violation corrected. Continue to use test kits to verify that dishwashing machines are chemical sanitizing dishes.
Found the areas around the pop nozzles of the pop machines in the waitstations soiled with accumulation. To correct clean areas around pop nozzles, and clean on a more frequent schedule.
Found the microwave on the end of the cooking line with a loose handle, and the microwave on the cooking line with a missing handle. Found several cooler door gaskets cracked and damaged. To correct repair/replace microwave handles and cooler door gaskets
Found a bucket of food/grease, and other empty buckets on the ground by the used grease dumpster. To correct pour used grease in grease dumpster and keep area clean
Found the corner tile by the handsink chipped and holding water. Found the tiled coving by the back door damaged. Observed water dripping from the ceiling between the dishwashing area and cooking line. To correct repair tiled floor and coving, and repair source of leak, and repair damaged area if necessary
Found the lid of the grease dumpster left open. To correct keep closed.
Found numerous stacked pans wet and dripping water. To correct allow cleaned pans to air dry before stacking and storing.
Found the floor (under equipment, edges and corners) in the kitchen and bar soiled with debris and build up. To correct throughly clean floors, and clean on a more frequent schedule.