Roy's Squeeze Inn

Contact Information

2283 Ellsworth Road
Ypsilanti, MI 48197

Health Report - 08/27/2014 (1 critical incident(s))

(Critical) At the in use mechanical dishwashing machine observed the residual chlorine concentration of the final rinse at 0 ppm. The sanitizer reservoir is full and the tubing is properly routed. The unit was put out of service. ***until the unit is repaired, all dishwashing must occur using the three compartment sink by properly washing, rinsing, and sanitizing*** correct by repairing the machine with in 10 days. A followup inspection will be conducted. ,

Health Report - 02/10/2014 (1 critical incident(s))

(Critical) Observed two unlabelled spray bottles of liquid. The cook states the bottles contain cleaning chemicals. Item corrected by the cook who labeled the bottles as to their contents. Item corrected

Health Report - 08/15/2013 (0 critical incident(s))

In the following areas observed equipment and supplies that do not appear necessary to the operation of the current business. 1. Dry storage room near the rear exit observed kaya pub (the previous restaurant) menus red rice tub slow cooker other various items related to the kaya pub 2. In the walk in cooler observed a case of pickled radish 3. In the kitchen adjacent to the dish machine observed a six wire shelf unit loaded with dishware from kaya a three shelf wooden unit loaded with rice bowls a coffee maker and coffee grinder unnecessary items should be eliminated from the establishment.

Health Report - 07/03/2013 (8 critical incident(s))

(Critical) During inspection interviewed employee. When questioned about the handsink not having soap or paper towel admitted hands are "washed" in the three compartment sink. Handwashing must only occur in a designated handwashing sink. A handwashing sink does not include a three compartment sink. Item corrected during inspection by education of employees by the pic. During followup observation of handwashing compliance will be observed. Item corrected.

(Critical) Observed the following items not properly datemarked as outlined above: 1. House cooked and cooled bbq pork with no datemark. 2. House made cole slaw with a datemark greater than 7 days. 3. Sliced ham lunch meat with no date mark. Each item was corrected during the inspection by properly datemarking the items as outlined above. Item corrected

(Critical) During inspection observed no handwashing by either of the two food service workers staffing the facility. Handwashing needs to occur as required above. Specifically observed no handwashing after each of the following before engaging in food preparation: 1. Handling money 2. Handling a cell phone (3 separate times) 3. Switching single use gloves 4. Switching between handling raw beef and ready to eat food each of the items mentioned above were observed multiple times. Item corrected during inspection by education of employees by the pic. During followup observation of handwashing compliance will be observed. Item corrected.

(Critical) Observed access to the only handwashing sink in the kitchen blocked by a trash can on a box. Also, a broom and long handled dust pan were propped against the sink. Pic corrected during inspection by relocating the items blocking the sink. This item has been observed on previous inspections. Access to the hand sink must be provided at all times. Item corrected.

(Critical) Observed no soap available at the only handwashing in the kitchen. Pic corrected during inspection by providing soap at the handsink. Item corrected

(Critical) Observed no paper towel at the only handwashing sink in the kitchen. Pic corrected during the inspection by providing paper towel for the sink. Item corrected.

(Critical) Observed no small diameter thermometer in the facility suitable for measuring the temperature of thin mass food items such as hamburgers. Correct by providing an approved small diameter thermometer.

(Critical) At the prep top/reach in cooler on the main cook line observed the following cold holding food/temperature combinations: prep top house made cream based cole slaw at 55 degrees f. Shredded lettuce at 53 degrees f. Sliced tomatoes at 53 degrees f. The items in the prep top had been stocked for an unknown length of time. These items were discarded. Reach in one hotel pan raw ground beef at 49 degrees f. One hotel pan raw ground beef at 48 degrees f. The items in the reach in cooler had just been stocked within the last hour. These items were relocated to an adjacent properly working reach in refrigerator. No ambient thermometer was observed in the unit. Non phf foods in the reach in were found to be at 48 degreed f or higher. The thermostat on the unit was found to be set properly. Ice was observed on the rear ventilation grill on the inside of the reach in. The pic placed the unit out of service for storing phf foods. The pic will have the unit repaired. Item temporarily corrected.

Observed the prep top cooler next to the grill unable to maintain phf at the proper temperature. The unit is designed to hold at the proper temperature and has the proper capacity. Correct by repairing or replacing the unit. Please call when the unit is repaired for a followup inspection

Observed two knives stored improperly wedged between equipment. The area between equipment is not cleaned and sanitized. Correct by storing clean utensils in an approved location

In the prep top/reach in cooler adjacent to the cook line observed no ambient air thermometer. Correct by providing an approved ambient air thermometer

At the front counter observed the ice scoop stored in the ice bin with the handle touching the ice (a food). Correct by relocating the ice scoop to a clean protected location

Observed four different wiping cloths, used for wiping up spills, not stored submerged in sanitizer water. Correct by storing wiping cloths completely submerged in sanitizer water.

Observed the ventilation hood at the fryer and grill area to have open seams and separated panels. This item has been observed on previous inspections. The pic indicates he is investigating a more permanent repair for the hood. Correct by repairing.

Observed the floors under the main cook line equipment (smoker, fryer, and flat top) with a heavy accumulation of grease and food debris. Corrected by cleaning now and on more frequent basis to prevent the accumulation of food debris and grease

Observed no service sink in the facility. Pic indicates the mop water is dumped into the toilet. Correct as discussed during the inspection by installing a mop sink

Health Report - 02/19/2013 (1 critical incident(s))

(Critical) Observed single use gloves used for multiple tasks. Corrected during inspection by educating food worker and manager about proper use of single use gloves.

Observed the piping behind, and the floor under the fryer and grill with a heavy accumulation of grease and food debris. Especially heavy accumulation was noted on the piece of steel on the floor used to level the flat top grill. Correct by cleaning now and on a more frequent basis to prevent the accumulation of grease and food debris

Observed ice cream scoop with ice cream residue stored in a glass of standing water. Correct by properly storing in-use utensils, such as ice cream scoops, as outlined above.

Health Report - 01/03/2013 (0 critical incident(s))

Observed the ventilation hood at the fryer and grill area to have open seams and separated panels. Correct by repairing. This is a repeat violation

Health Report - 08/28/2012 (0 critical incident(s))

At the main cook line observed no thermometer inside the prep top cooler. Correct by placing a thermometer inside the unit

At the main cook line observed the floor under the deep dryer and flat top grill with an accumulation of grease. Correct by cleaning now and on a more frequent basis to prevent the accumulation of grease

Health Report - 07/10/2012 (0 critical incident(s))

Observed the sides of the grill and the support shelf under the grill with an accumulation of built up grease and food debris. Correct by cleaning now and on a more frequent basis to prevent the accumulation of grease

Observed the ventilation hood at the fryer and grill area to have open seams and separated panels. Correct by repairing.

Observed several pieces of unused and broken equipment in the basement. Correct by discarding any unused equipment and organizing remaining equipment to allow for easy cleaning

Observed floor under grill area, reach in prep top cooler, and fryer with an accumulation of food debris and grease. Correct by cleaning now and on a more frequent schedule to prevent the build up of food debris and grease

In kitchen behind the "mccall" refrigerator observed the wall to have cracked and peeling paint falling from the wall surface. Correct by repairing

Health Report - 02/21/2012 (1 critical incident(s))

(Critical) Observed bare handed employee hand slicing approx 8-10 tomatoes for use as topping on sandwiches. Item corrected by alerting employee and pic of situation. Pic reminded employee of need to wear gloves. Later during inspection employee was observed wearing gloves while preparing rte foods. Item corrected

Observed the following conditions at the back entry of the facility: 1. Steel door does not have a self closer. Correct by installing self closer. 2. Screen door does not have a self closer. Correct by installing a self closer. 3. Screen door is misaligned with the door frame and is not tight fitting. Correct by repairing door so it is properly fitting. Correct each item as indicated.

Observed wet mop stored in mop bucket full of water. Correct by storing mop so it will air-dry

Observed floor underneath fryer, grill top, and stove with an accumulation of food debris. Correct by cleaning now and more frequently to prevent the accumulation of food debris

Health Report - 01/06/2012 (0 critical incident(s))

Observed handwashing sink blocked by a trash can and cardboard box. Correct by not storing items in front of the handwashing sink to allow employees access to sink for handwashing

Observed several pieces of unused and broken equipment in the basement. Correct by discarding any unused equipment and organizing remaining equipment to allow for easy cleaning

In basement observed stored underneath unshielded sewer lines: 1. Boxes of single service items 2. Cleaned and sanitized equipment correct by either relocating the items out from under the sewer line or by providing an approved shielding for the sewer line.

Observed the ventilation hood at the fryer and grill area to have open seams and separated panels. Correct by repairing.

Observed the fryer and grill vent hood with a heavy accumulation of grease and debris. Correct by cleaning now and on a more frequent basis

Observed floor under grill area, reach in prep top cooler, and fryer with an acculmulation of food debris and grease. Correct by cleaning now and on a more frequent schedule to prevent the build up of food debris and grease

Health Report - 08/26/2011 (1 critical incident(s))

(Critical) Found an open gallon milk container and a container of sliced tomato located on the shelf in the walk-in refrigerator without datemarking to indicate a discard or consume by date. To correct place the discard date on the opened or house prepared ready to eat food item. Once opened, prepared, sliced, or removed from the freezer, the food must be used or discarded within 7 days. Once the gallon milk container is opened or the tomato is sliced place a discard date on the container. The discard or consume by date for example would be adding 6 days to the day the product was opened or prepared. Gallon milk opened on september 1, 2011 discard date mark would be september 7, 2011. (1 +6days=7) pic corrected this item by discarding the food items without datemarking and properly datemarking the freshly sliced tomato with a consume by date of september 1, 2011.

Found the hand sink located at the wait area counter without handsoap at dispenser. To correct provide hand soap at the dispenser to encourage proper employee hand washing

Found the non food contact surfaces of the side of the cooking equipment deep fryer, and housing of the ice cream mixer with food debris. To correct should schedule more frequent cleaning of these items to keep them clean as required

Found the employee rest room and the womens public restroom with paper towels without a functioning paper towel dispenser. To correct should provide a paper towel dispenser for the rest room hand washing sinks

This incident (25718) does not have any more information on it

Health Report - 07/07/2011 (1 critical incident(s))

(Critical) I found raw hamburger sitting out a 61 degrees f. As discussed, potentially hazardous food (phf) requiring cold holding must be held at a temperature of 41 degrees f. Or below at all times. It is unsafe to let hamburger sit out at room temperature. Immediately discontinue this practice. Corrected at the time of inspection. The hamburger has been refrigerated.

Provide two additional food thermometers. Use them to check food temperatures. Food that requires hot holding must be at 135 degrees f. Or higher. Cold foods must be held at a temperature of 41 degrees f. Or below

Provide a refrigerator thermometer for the prep table. Check the thermometer often to make sure that the unit is operating at 41 degrees f. Or below

Health Report - 02/16/2011 (3 critical incident(s))

(Critical) Observed the womens public rest room toilet water tank with the over flow stand pipe above the anti back siphon water inlet assembly. To correct raise the water inlet assembly to atleast one inch above the top of the over flow stand pipe or lower the over flow stand pipe to be one inch below the anti back siphon device on the water inlet assembly. , observed the womens public rest room toilet water tank with the over flow stand pipe above the anti back siphon water inlet assembly. To correct raise the water inlet assembly to atleast one inch above the top of the over flow stand pipe or lower the over flow stand pipe to be one inch below the anti back siphon device on the water inlet assembly. 3/4/2011 observed womens public rest room toilet water tank with over flow stand pipe lowered to provide a one inch gap between the over flow stand pipe and the anti back siphon device as required. This item was observed to be corrected to protect the water line leading to the toilet tank

(Critical) Observed the condensation drain line hose from the ice machine to extend down into the floor sink under the ice machine. To correct provide an air gap on the condensation drain line of the ice machine above the floor drain the ice machine condensate line drains into. , observed the condensation drain line hose from the ice machine to extend down into the floor sink under the ice machine. To correct provide an air gap on the condensation drain line of the ice machine above the floor drain the ice machine condensate line drains into. 3/4/2011 observed the condensation drain line hose from the ice machine provided with an air gap above the floor drain it drains into as required. This item was observed to be corrected by providing the required air gap as required

(Critical) Observed containers of colslaw and milk in reach-in refrigerator at back kitchen area without proper date marking. To correct discard undated food items and in the future provide proper date marking as required as follows: once opened, prepared, sliced, etc. Mark the date the food item is to be discarded: example food opened or prepared on 2/16/2011 add 6 days to prep or open date discard date would be 2/22/2011. 2/16/2011 + 6 days = 2/22/2011 pic corrected this item by discarding product and instructing employees to properly date mark food products both now and in the future.

Observed stacked pans on clean utensil storage shelf located beside the three compartment sink in the kitchen with water drops in the pans. To correct air dry pans prior to stacking

This incident (25730) does not have any more information on it

Health Report - 12/08/2010 (1 critical incident(s))

(Critical) Employees cannot wash hands properly as there is no soap or paper towels in employee restroom or at handsink in prep area in basement. Handsink in grill area did have paper towels, but minimal amount of soap. All handsinks must have hot water and be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by restocking all handsinks with soap and paper towels at time of inspection. Critical corrected

Observed ventilation hood and filters in cooking area soiled with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed no covered waste receptacle in unisex employee restroom. To correct, please provide as soon as possible.

Observed light intensity in basement prep area (near prep sink) not adequate. To correct, please provide more/better lighting in this area as soon as possible

Observed handsink in cooking area blocked by a trash can when i first arrived for inspection. All handsinks must be easily accessible to all employees at all times for proper handwashing. Do not store items in or in front of handsink

Health Report - 08/25/2010 (2 critical incident(s))

(Critical) Automatic warewashing machine not sanitizing at proper sanitizer concentration. Facility will manually warewash all dishes and utensils until dishmachine repaired, reinspected and capable of sanitizing at proper chlorine concentration. Chlorine and chlorine test kit is available in facility. , automatic warewashing machine not sanitizing at proper sanitizer concentration. Not corrected. Facility will manually warewash all dishes and utensils until dishmachine repaired, reinspected and capable of sanitizing at proper chlorine concentration. Chlorine and chlorine test kit is available in facility. ,

(Critical) Potentially hazardous food items on top of 2 door prep unit on cook line not maintaining at proper temperature. Critical corrected: at time of inspection discarded all potentially hazardous food items on top of prep unit maintaining at 48°F - 49°F. Food items on bottom of unit maintaining at proper temperature. Unit adjusted at time of inspection; end of insepction top of unit maintaining at 44°F; continue to monitor. You may use small quantities of food on ice until repaired and capable of maintaining food at 41°F or below

Please provide thermometers for all refrigeration units and place for easy viewing

Please provide shelf for 2 door prep unit on line. Ice machine leaking at corners. Please repair/replace

Food employee observed without hair restraint.

These areas in need of cleaning: faucet handles 3-compartment sink and floor/wall juncture in some areas of kitchen. Please clean now and place on routine cleaning schedule

Hot water pressure insufficient at handwash sink in rear kitchen. Please adjust to provide adequate water pressure at all times

Please provide certified manager certificate within 90 days.

Light burnt out in dry storage room. Please replace to provide adequate lighting

Please provide plastic-coated light bulbs for heat lamp

2 door prep unit on cook line not maintaining food at proper temperature on top of unit. Refrigeration shall be capable of maintaining food at 41°F or below at all times. Ajusted unit at time of inspection

Some unnecessary items stored in facility. Please continue to sort through and get rid of any items not used in the operation and maintenance of facility. Some items leftover from kaya sushi; pic will continue to get rid of items not used

No food thermometer available in facility. Please provide asap and monitor food temperatures daily