1525 Washtenaw Ave.
Ypsilanti, MI 48197
(Critical) Assorted potentially hazardous foods found at 45-57 degrees f in the make unit. Foods on the top of the prep unit were tempedat at 43 - 46 degrees with the higher temperatures being mid to left of center. The bottom of the unit the temperatures were found to be from 47 - 54 degrees with warmer foods being mid to left center. Potentially hazardous foods mut be maintained at 41 degrees f or below. Corrected by discarding all foods that were elevated in temperature
(Critical) Deli meats are not being datemarked when packaged is opened. The remainder of the deli meat that is not sliced is to be datemarked once the package is opened with a maximum consume by date not to exceed 7 days including the day the package is opened. Corrected by datemarking deli meat chubs at time of inspection
The prep unit was found to be holding potentially hazardous foods at 43 - 54 degrees f. The unit was holding foods at higher temperatures from mid to left. Frost build up was noticed on the coil in the middle of the unit. It is possible that the center door may have been left open overnite elevating food temperatures in this section. The unit was adjusted at time of inspection and will be monitored to see if the adjustment corrects the problem. If not call for repair of unit.
Food employees are not wearing hair restraint during food prep. All food employees are required to wear proper means of hair restraint during food preparation. Proper hair restrain includes ball caps, hairnets, etc.
The restroom door was ajar at time of inspection. Keep the restroom door closed to minimize attraction for insects and rodents. A working self closer is required. Repair/adjust as needed.
Togo containers found with the inner part exposed. Invert containers to minimize airborne contaminants and contact with the food contact surface.
Paper towels are missing from the handsink in the restroom and the rear prep/dishwash area. Provide paper towels where missing for proper hand drying.
The interior of the ice machine splash guard needs cleaning. Cleannow and place on am ore frequent cleaning schedule.
The inteior of the upright cooler and prep cooler needs cleanng in the rear. Also has excess water build up. Clean now and place on a more frequent cleaning schedule.
Pop stored in the ice bin with ice served to the patrons. This is prohibited. Discontinue this practice immediately. Do not use ice served to patrons as a cooling medium for the pop as the outer part of the pop bottle may not be clean. Corrected by removing the pop bottle from the ice bin.
The floors throughout the facility need cleaning especially at the floor wall juncture. Clean now and place on a more frequent cleaning schedule.
The following non food contact surfaces need cleaning: the hood filters, the shelves in the rear, the gaskets on cooler doors, interior of the prep unit and upright cooler and the outside of the coolers, doors, handles etc. Also the non food contact surfaces of the plastic food wrapper need cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) Open cup found under the counter. Use cup with lid and straw to minimize hand to mouth contact. Corrected by discussion and discarding open cup.
(Critical) The ice machine was found to have slime mold build up on the splash guard. Corrected by cleaning slime mold off splash guard at time of inspection. Establish a more frequent cleaning schedule to preclude accumulation of slime mold.
(Critical) Five spray bottles with chemicals and one manufacturer's cleaner found stored on the shelves under the front counter with cans of foods. Store cleaners so that they are in a separate designated location away from foods to avoid potential for contamination of those foods. Corrected by relocating the spray bottles to an approved location in the rear storage.
(Critical) Employees were unable to properly wash hands due to lack of supplies specifically paper towels missing from all three handsinks including the restroom. Provide paper towels for proper hand drying. Corrected by providing paper towels.
(Critical) Improper manual dishwashing procedures employed as evidenced by facility not having any sanitizer on hand and by discussion with employees. Provide sanitizer in order to be able to properly wash rinse and sanitize utensils. Corrected by providing sanitizer at time of inspection
(Critical) Several spray bottles found without identifying label. Properly label all spray bottles as to their contents to avoid mix up or mis use. Corrected by labelling spray bottles.
Paper towels were missing throughout the facility. Paper towels were missing from all three handsinks including the restroom handsink. Provide paper towels for proper hand drying. Corrected by providing paper towels at the time of the inspection
Sliding door tracks of the display cooler, the interior of the prep unit and the hood filters, and gaskets on the doors of the prep unit and three door cooler and the non food contact surfaces of the scale and the plastic wrap machine need cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) A couple of spray bottles were found unlabelled pink and blue liquid. Properly label all spray bottles as to their contents to avoid mis use or mix up. Corrected by labelling spray bottles.
Paper towels missing for the front and rear handsink. Provide paper towels for proper hand drying. In interim use napkins or purchase a couple of single roll paper towels until the paper towels for the dispenser are delivered. They are on order as per pic.
Employee restroom door is ajar. Repair or replace self closer so that the door closes completely by itself to minimize access to insects.
The interior of the reach in cooler section of the prep unit needs cleaning. The hood filters need cleaning. Clean now and place on a more frequent cleaning schedule
Microwave is not commerical. Replace with commercial equipment when in need of repair.
The interior of the microwave needs cleaning. Clean now and place on a more frequent cleaning.