1340 Ecorse Road
Ypsilanti, MI 48197
(Critical) Five gallon container of sausage gravy found at 57 degrees f in the walk in cooler from the previous night. Sausage gravy is potentially hazardous and must be cooled rapidly from 135 to 70 degrees in 2 hrs and 70 - 41 degrees f in an additional 4 hours. Estimated time in temperature danger zone excees 6 hrs (approximately 12 - 18 hours). Retrain night employee on proper cooling technique using ice wands and required cooling time frame. Food may also be portioned into shallow pans no more than 2" deep. Left uncovered to cool in walk in cooler. Corrected by discarding sausage gravy at time of inspection.
(Critical) Aspirin found on shelf above rear prep table, saline solution found on shelf above food storage next to rear prep table. Hot icy patch found on storage shelf in hallway with foods. Store medicines and the like in separate area away from foods, prep and storage areas to minimize potential for contamination of foods. Corrected by relocating these items to an approved location away from foods and prep and storage areas
(Critical) Both par cooked sausage and bacon must be identified as a par cooked food when in storage cooling prior to final cook off. Label as discussed. You may use "pc" to identify the product as not fully cooked. Corrected by labelling both sausage and bacon.
Food employee and dish washer were not wearing hair restraints at onset of inspection. All food employees including the dish washer must have proper means of hair restraint. Corrected by placing hair nets on hair.
The interior of the upright freezers need cleaning. Clean now and place on a more frequent cleaning schedule.
The light bulb in the basements are not plastic coated or shielded in a few locations. Provide plastic coated bulb to minimize potential for glass fragments to get onto foods if bulb should shatter.
(Critical) New menus were printed and do not have a consumer advisory on them. Provide on menu by attaching label with wording as indicated above. "ask your server about foods that are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, eggs, shellfish, may increase your risk of foodborne illness. " provide appropriate disclosure and reminder on the menu as indicated above. Labels may be used as discussed
(Critical) Potatoes found in 5 gallon bucket cooling at room temperature in the hallway off of the kitchen temped at 75 degrees f. It is unclear exactly how long they were sitting there, but had been less than two hours. Gravy in 5 gallon bucket , two thirds full found in the walk in at 49 degrees f. It was unclear how long sitting there, but pic indicated was cooked in am. Potentially hazardous foods must be rapidly cooled from 135 to 70 in two hours and 70 to 41 degrees f in an additional 4 hours. At time of inspection potatoes were placed on sheet tray and gravy had an ice wand placed into it. By end of inspection. Gravy dropped to 41 degrees with ice wand within 1/2 hour. Potatoes dropped down to 50 degrees f after being placed on sheet tray within 1/2 hour and will have no problem reaching 41 degrees f in correct amount of time as indicated above.
(Critical) Par cooked bacon found at 75 degrees f under a heat lamp that was shut off. If bacon is only partially cooked, it is potentially hazardous and must be maintained cold at 41 degrees f. If you cook it thoroughly and completely it can be at room temperature.
(Critical) The drain for the handsink for the wait station/dishroom was plugged and draining very slowly therefore the valves to the water were shut off so sink cannot be used. Corrected by unplugging drain and resupplying the water.
The following non food contact surfaces need cleaning: the gaskets n the prep unit (replace if torn), the interior of the prep unit, the interiof of the single door freezer, the interior of the 2 door freezer and the interior of the 3 door freezer, the fryer cabinet, the shelves in the kitchen, the shelv under the grill, the shelf above the prep unit, the bulb for the heat lamp. Clean now and place on a more frequent cleaning schedule.
Assorted single service articles in boxes found on the floor in the basement. Keep all cartons of single service articles on the shelves, a minimum of 6" above the floor to allow access for routine cleanings.
Tubs of food on the floor under the shelves in the walk in cooler. Keep all foods stored a minimum of 6" above the floor to allow access for routine cleanings.
Aluminum foil lining shelf in the cook area is not approved. The contact paper lining the shelves under the counters is not approved and in poor repair. Replace with an approved material and remove aluminum foil
The interior of the ice bin in the basement has minor build up and must be cleaned. Clean now and increase frequency of cleaning. The non food contact splash guard of the shake mixer needs cleaning. Clean now and increase cleaning frequency.
Assorted miscellaneous foods found stored uncovered in the walk in cooler. Keep all foods covered for proper protection while in storage.
Grill utensils stored on cloth towels. Cloth towels are prohibited. Store in a stainless container or other approved materials that are not absorbent so that they cannot accumulate dirt.
Five gallon container of turkey juice found in hallway improper cooling technique. Gravy cooked in am (less than six hours ago ) found in walk in cooler in 5 gallon container that was about two thirds full found at 49 degrees f. Potatoes that had been cooked 1/2 hour ago found at 110 degrees f in five gallon bucket in hallway. In order to properly cool foods rapidly, they must be cooled on sheet trays or shallow containers or with ice wands to rapidly cool from 135 to 70 in the first two hours and 70 to 41 in the remaining four hours. All corrected at time of inspection using ice want to start cooling of the turkey juice and finish off the cooling of the gravy. Potatoes were placed onto a sheet tray and put into the cooler. All corrected
(Critical) Open cup found on a shelf in the rear prep area. Drinking from open cups is prohibited. Use a cup with a lid and a straw or cup with sipper lid. This is to minimize hand to mouth contact. Corrected by discarding open cup and telling employees.
The condensate line in the walk in cooler is not wrapped in insulation. Wrap in insulation to minimize potential for condensate to get onto foods if bulb should shatter.
The thermometer being used on the prep line was not accurate. Significantly off. At time of inspection a new thermometer replaced this one and the old one was discarded. Corrected.
The floors and walls throughout the facility need cleaning. Especially under the equipment and in the dishroom. Clean now and place on a more frequent cleaning schedule.
Grill utensils stored on cloth towels. Cloth towels are prohibited. Store in a stainless container or on other approved materials that will non absorbent so that they cannot accumulate dirt.
The light bulbs are missing shields and or endcaps in the kitchen and in the basement. Make sure that all light bulbs are plastic coated or shielded. Correct by providing shields or end caps if missing to minimize potential for glass fragments to get onto foods if bulb should shatter.
New unused mop head stored on shelf with foods. Store mop head in a separate location away from foods to minimize potential for contamination. Corrected by storing mop head on a lower shelf.
The following non food contact surfaces need cleaning: the fryer cabinet, the interior of the prep unit, freezer, upright, 3 door freezer and interior of the 2 door freezer, shelves in the prep unit,, sides of the cooking equipment, hood canopy and associate fire suppression sytems piping and the shields on the bulbs under the hood, the interior of the display cooler and the sliding door tracks. Clean now and place on a more frequent cleaning schedule.
Aluminum foil lining sides of the cooking equipment is not approved. Remove the aluminum foil. The contact paper liner under the prep counter is not approved and is in poor repair. Should be replaced with an approved material. The cardboard lining the shelves is not approved. Use approved materials such as rubber mesh matting.
Food employees are not using proper means of hair restraint. Provide ball caps or hair nets for employees to provide proper means of hair restraint. This is required to minimize potential for hair to get onto foods.
There is a small leak at the 3c sink faucet. Repair leak.
Gaskets on the prep unit doors are in poor repair as they are torn. Once split they are no longer cleanable. Replace split gaskets.
Assorted domestic equipment throughout the facility. Microwaves are all domestic. Replace with commercial equipment when in need of repair.
(Critical) Improper storage of insecticides found on storage shelf by the rear door. Store insecticides in proper location away from food contact surfaces. Correctd by removing from the facility.
The window by the food prep sink was open with screens laying against them but not fitting properly leaving gaps. Install screens to eliminate gaps to the exterior. The rear screen door for the delivery door has a torn screen. Repair or replace to eliminate gpas to the exterior to minimize potential for insects and rodents to get inside.
Pan of food found on the floor in the walk in cooler under a storage shelf. Keep all foods stored a minimum of 6" above the floor on the shelf to minimize potential for foods to get splashed when cleaning.
Many foods in the upright freezer were soft or starting to thaw. It is unclear if there is a problem with this unit or not. Ambient air temperature was 40 degrees f. Pic claims was opened for stocking and thats why is elevated or thawing. Repair/adjust as needed to maintain foods frozen.
The following non food contact suraces need cleaning: the gaskets on the prep unit, the hoods, the interior of the upright freeer. , clean now and place on a more frequent cleaning schedule
The walls by the the shelf/hallway and by the steamer need cleaning. Clean now and place on a more frequent cleaning schedule.
Thermometer missing for the main prep unit. Provide a thermometer in order to properly monitor the temperature for this unit.
The upright three door freezer in the rear had an ambient air temperature of 40 degrees f. Pic claims is elevated due to stocking and not a problem. But some foods were completely soft and some were partially thawed. Repair/adjust as needed to keep ph foods frozen solid.
(Critical) The drainline for the ice machine had fallen off the support and was not providing proper airgap. Clamp to the support permanently so that this cannot recur.
(Critical) Unapproved insecticides found in the facility. Raid ant and roach spray is not approved for use in the food service establishment. Provide an approved commercial insecticde that is allowed to be used in a restaurant. Corrected by discarding the insecticide.
(Critical) There were several foods in the walk in cooler that had dates that appeared to be expired. It is very unclear as to what the procdure is for datemarking. However dates such as 10/25/10 or 10/26/2010 appearing on the tag indicate that the food is expired. Make sure that the expiration date only or preparation date only or both dates of prepartion and expiration are consistenly used on all foods and that the maximum expiration date is 7 days from day of prep or day food is removed from the package or carton. Food must be consumed or discarded by the 7th day and properly marked. Corrected by discussion and discarding all foods indicating expiration prior to the 28th.
(Critical) Cloth towel in direct contact with potatoes that were just cooked on sheet tray on table next to the prep sink. Cloth towels are not allowed to be in direct contact with food. Discontinue this practice immediately. Corrected by discussion and providing proper gloves to be used for holding hot foods. Coth towel may not be used for this purpose.
New domestic microwave installed by the wait station. Domestic equipment is not approved replace with commercial nsf equipment.
The following non food contact surfaces need cleaning: the fryer cabinet, the outside of the heat lamps over the bacon, the storage shelving both in rear storage and kitchen prep area. ,
5 gallon manufacturers containers are routinely saved and reused to store other foods in. This is prohibited. Discontinue this practice immediately and provide approved food grade containers.
Cloth towels for wiping surfaces found not be in solution inbetween uses. Keep in proper concentration of sanitizer inbetween uses to disinfect the cloth towel, do not leave on the counters.
The stove top is in need of cleaning. Clean now and place on a more frequent cleannig schedule.
Aluminum foil and contact paper liners on shelves are not approved. Remove and clean these areas routinely or provide approved materials which are smooth and cleanable.
Grill utensil on cloth towel is prohibited. Keep in stainless steel container or on sheet pan or other approved location. You may not use cloth towel as it is absorbent and may be dirty if gets wet or soiled.
Both food employees were observed not be using proper means of hair restraint at onset of inspection. Hairnets, ball caps or other suitable means of hair restraint are required to minimize potential for hair to get into foods. Corrected by placing hairnets on at time of inspection.
A certified food saftety manager is required. This facility does not have a certified food safety manager. Owner is scheduled to sit for the class/exam on nov. 17th. Provide a copy of the certificate to perri boman, 734 222-3930 once it is received.
(Critical) Observed condensate drain line of refrigeration unit located at wait area without an air gap above the drain it drains into. To correct provide an air gap on the drain line of the refrigeration unit above the floor drain under the counter located at the wait station. Pic corrected by providing required air gap on drain line above the drain it drains into. Corrected during time of this inspection
This incident (2698) does not have any more information on it
Observed over head sewer line located above the ice machine located in the basement. To correct shield drain line above ice machine to divert potential condensate or leak away from equipment needing protection. Corrected during inspection with shield under drainline plumbing installed to divert potential condensate or leak away from equipment ice machine needing protection