Rio Wrap

Contact Information

1334 Anna J Stepp
Ypsilanti, MI 48197

Health Report - 07/08/2014 (1 critical incident(s))

(Critical) 1) observed many of the holes in the colander to have old food build-up in them. Corrected by re-washing this equipment. 2) interior surfaces of the ice making machine had some slime bacteria growth on them. Thoroughly clean and sanitize this ice production area as needed (disassembly will be required)

Health Report - 01/13/2014 (0 critical incident(s))

This incident (41467) does not have any more information on it

Health Report - 08/01/2013 (0 critical incident(s))

At the clean utensil storage area observed several pans wet stacked for storage. Correct by allowing utensils to completely dry before stacking for storage

At the prep cooler used to store lunch meat observed the door seals on both doors of the reach in portion to be split. Correct by replacing door seals to provide a smooth and easily cleanable surface

Health Report - 02/05/2013 (0 critical incident(s))

No certified manager currently at this location. Nick landry's certification expired on 9/27/2012. Todd oliver is currently completing the class. Once certification is complete please forward a copy to the washtenaw county health department. Certification must be documented within 90 days

Health Report - 08/29/2012 (0 critical incident(s))

This incident (25311) does not have any more information on it

This incident (41470) does not have any more information on it

Health Report - 02/24/2012 (0 critical incident(s))

Observed no chlorine sanitizer test kit available at the dishwashing area. Correct by providing a chlorine test kit

Observed blade of can opener to be dull. Correct by replacing blade

Health Report - 08/17/2011 (1 critical incident(s))

(Critical) I found that the sour cream salsa is at a temperature of 47 degrees f. , located on the top section of a prep unit. As discussed, potentially hazardous food (phf), requiring cold holding must be held at a temperature of 41 degrees f. Or below. Use your metal stem thermometers to frequently check to frequently check holding temperatures. The temperature setting was lowered at the time of inspection. A follow-up inspection will be made to ensure correction of this violation.

The refrigerator thermometer, can not be easily seen, in the bottom section of a prep unit. Locate thermometers so that they can be easily seen

Health Report - 01/31/2011 (2 critical incident(s))

(Critical) Observed two plastic 5-gallon "home depot paint buckets" in prep area being used to store housemade salsa in facility. All food contact surfaces and containers must be nsf approved and cannot allow the migration of harmful substances into food products under normal use conditions. To correct, please discard all non approved 5-gallon buckets and obtain nsf approved containers as soon as possible. Pic corrected by discarding non approved paint buckets at time of inspection. Critical corrected.

(Critical) Observed pans of rte mexican rice, refried beans, seasoned rte chicken, and nacho cheese in steam table in front counter area with an internal food temp of 105-125f. Pan of rte chili was in same steam table and had a food temp of 160f. Steam table was functioning correctly at time of inspection. Cook stated that he did reheat foods in microwave oven, but did not check temps prior to placing foods in steam table. If reheating phf for hot holding, all phf must be reheated to 165f or more within 2 hours before placing food into hot holding. Since rice, beans, chicken and nacho cheese were reheated 1. 5 hours ago (per pic), pic corrected by reheating all mentioned food items to 165f and returning to steam table. Critical corrected. Please note: staff indicated that they arrive less than 1 hour before restaurant opens (this is new since last routine inspection). If you are cooking and reheating several food items before restaurant opens, staff must be arriving to facility in plenty of time to properly cook and prep as needed. Pic to monitor as necessary

Observed significant amount of cigarette butts on ground outside back door to facility. To correct, please pick up cigarette butts and clean ground outside back door as soon as possible. Also, need to obtain a cigarette butt can as soon as possible

Health Report - 08/04/2010 (1 critical incident(s))

(Critical) Observed 3 cans of severely dented refried beans and 2 cans of pineapple (dented on bottom seams) on dry storage shelf in back kitchen area. All dented cans and distressed merchandise must be completely separated from other food items. Staff must be inspecting all incoming cans before placing on dry storage shelf. If damaged cans found, must discard or place in separate area of kitchen. Pic corrected by placing all dented cans in distressed merchandise area waiting to be returned to supplier for credit. Critical corrected.

Observed interior door gaskets on true reach in cooler in front prep area split and collecting debris. To correct, please repair or replace gaskets as soon as possible