16 N. Huron Street
Ypsilanti, MI 48197
(Critical) I observed an opened quart of half and half dated opened on 9/2. This item is good for up to 7 days from opening, which means it expired on 9/8. Bartenders need to watch dates. Corrected by discarding.
(Critical) The bar uses a quat ammonia sanitizer so you need qt-10 test papers for measuring the sanitizer strength. Obtain within 10 days and send me a picture to my e-mail address.
(Critical) Air freshener stored on a rack above the prep table with food contact items and above the plates. You need to store toxic items in a safe location away from food prep areas and food contact items. Corrected by storing in safe spot.
(Critical) Repeat violation 5 times. Formal hearing notice will be issued. The auto dishmachine does not dispense any sanitizer into the tank after priming for several minutes. Log sheet revealed that machine was not working right on 8/31, 9/2, 9/4, and 9/9. Manager wrote he told nick. But no service call was made to technician. Owner blew out the lines and released blockage in the line. Tested again, and came out at 100ppm. Okay to use dishmachine.
(Critical) The handwash sink at the bar is being used as a dumpsink for drinks. Staff need to be using the handsink only for handwashing, nothing else!!! corrected by cleaning the handsink and educating the staff
The bar was left dirty from the night before. Staff need to clean before leaving.
You need to thoroughly organize your kitchen and get rid of all the items and clutter that you are not using as part of your business. I will be back on friday to re-inspect this.
Staff are using the 3 compartment sinks to dump mop water in. This is not allowed. Use the utility sink that has all the t-shirts in it.
Soda gun nozzles and holder observed dirty. Staff need to clean and sanitize these once every 24 hours!
(Critical) Repeat violation 4 out of last 5 inspections. Informal hearing required. Once again, the dishmachine was found not sanitizing again. The 5 gallon bucket of sanitizer had lost its strength, due to not enough use of the dishmachine. When we loaded a new sanitizer bucket the strength came out 100ppm. Staff must be using test papers everyday to check dishmachine. Dishmachine is sanitizing properly now.
Please repair the leaking faucet on the handsink in the kitchen.
No thermometer in the 4 door upright cooler. Please provide one and use it to assure cooler is holding 41*f or colder.
Please repair the beer cooler at the bar as it is holding stagnant water in the bottom. Clean bottles of beer that are in that water today and do not store bottles down there until cooler is repaired.
(Critical) A container of raw eggs was found on top shelf above ready to eat foods in 4 door upright cooler. Always store raw eggs on bottom shelf. Corrected by doing such.
You need to clean the beer spouts more frequently to preclude the growth of yeast molds.
Staff need to wipe out the microwave after uses with sanitizer cloth
You need to hang up your mops after uses to facilitate rapid drying. Need a mop holder.
(Critical) The interior walls of the ice maching has black mold growing on it. You need to clean and sanitize the interior of this machine at least once a month. Correct by cleaning and sanitizing within 10 days. I will be back in 2 weeks to verify this.
(Critical) Repeat violation 3 consecutive times. Administrative conference required. See notice. Once again, the automatic dishmachine was found to be not sanitizing again. There are plenty of test strips on the dishmachine, but all of them are full, indicating you are not using them to verify proper sanitizer strength. (which is 50-100 ppm) i changed to a new bucket of sanitizer, primed the line and unit discharged 100 ppm. Corrected.
You still do not have a certified manager here. Admistrative conference required. Bring in documentation to this conference that you have someone signed up for an approved manager certification course.
The mop bucket has dirty water left in it and the mop is in the bucket. Staff need to empty the bucket at night and hang up the mop to facilitate rapid drying.
There are some drain flies at the bar. Have a pest company out to set up a plan to eliminate them.