5301 E. Huron River Drive
Ypsilanti, MI 48197
(Critical) The can opener blade was observed dirty. Staff need to remember to run through the dishwasher daily. Corrected by running through dish.
(Critical) I observed turkey sausage gravy, gravy and pasta sauce that was cooked off this morning and put in too thick of pans and into the delfield 2 door upright cooler and covered. Hot foods need to be put into shallow pans, left uncovered and put into the walk in cooler or freezer to allow foods to cool rapidly. Corrected by placing in freezer and modifying procedures.
(Critical) Found cream cheese at 45*f in the catering upright cooler. The condensor on the cooler is freezing up. You need to have this unit repaired and be confirming it holds 45*f or colder. Cream cheese was moved into the walk in cooler. I will be back to confirm this unit is holding 41*f or colder in a month. Begin taking temps for this cooler on a daily basis.
(Critical) A case of chafer fuel was found stored over serving bowls in the catering area. Toxic items need to be stored in safe locations away from foods and food contact items. Corrected by moving to safe location. Also, cleaning product was found over waters on a pallet of product from recent delivery. You need to be sure your suppliers are keeping toxic items seperated from foods and food contact items upon recieving. Corrected by talking to supplier.
(Critical) The handsink where the clean kitchenware comes out of the dishwasher was obstructed by a plate cart. Be sure handsinks are always accessible. Corrected by moving plate cart.
(Critical) Chicken found on the carving station at 124*f after it was up there for ~15 minutes. Your carving station is not holding foods at 135*f or hotter. Plans are to use time as health control for items served on the carving station. You need to have a written policy specifying which foods will be put on time control and the hours this food will be on the carving station. Include both lunch and dinner. Also, you will need to mark the times foods will be on the carving station at that location and the times any foods left on the station at closing of lunch and dinner will be discarded. Corrected by implementing time control
(Critical) I observed the presense of small flies in your kitchen. You need to have a licensed pest company out to set you up on a plan to eliminate them from your kitchen. I will be back in 30 days to re-inspect your facility for the absence of these flies.
Please clean the top of the dishmachine and the hood area at the cafe grill more frequently.
Be sure staff in hospital kitchen clean the interior of microwaves often. Don't forget the interior top portion.
This incident (42186) does not have any more information on it
This incident (28010) does not have any more information on it
(Critical) I found a bag of cubed turkey and red peppers left out on a mobile cart and at 65*f. These items must be held at 41*f or less. Staff must be keeping potentially hazardous foods in the coolers. Managers must be holding staff accountable for this. Corrected by discarding foods and correcting behavior of staff. Location is cafe.
(Critical) I found 2 unlabbeled spray bottles on a cart near the serving line in the hospital kitchen. Always label bottles with common name of contents. Corrected by labelling.
(Critical) I observed cleaning products right next to and above a bin of clean kitchen utensils on a mobile cart in the cafe kitchen. Staff need to keep clean utensils in a safe area away from potential contamination. Corrected by moving clean utensils to safe location and managers watching staff.
(Critical) I observed trayed up salmon at 59*f on a speedrack by the ovens. Staff need to keep potentially hazardous foods in coolers until ready to cook to keep foods out of the temperature danger zone. I did not have them throw this food out, as it was not out for over 4 hours. Cooked off right away. Corrected through modifying employee habits. Location is cafe.
(Critical) I observed diced tomatoes set up in a tub of ice at 48*f. Must be held at 41*f or less. Tomatoes were discarded. Correction step is they are not going to be doing omelets any longer and thus will not be using ice as a coolant. I also found a pan of pancake batter sitting out by the hot wells at 101*f. Must be kept in cooler between uses and be held at 41*f or less. Corrected by modifying employee habits and discarding pancake batter. Location cafe.
Replace the brittle and chipped cambro lids in the main hospital kitchen.
Please keep the mop sink clean and don't keep mop heads in the basin.
Post handwash reminder signs at the handsinks in the male and female employee restrooms
Be sure there are thermometers in all coolers in the cafe and staff are reading temps of all coolers on a daily basis.
The convection ovens need to be cleaned more often in the cafe.
The hood filters need to be cleaned more often over the grill area in the hospital kitchen.
(Critical) I found a container of hydrated hashbrowns at 90*f in the upright cooler in the server cafe cooler. Staff need to properly cool in shallow hotel pans in walk in cooler. Corrected by discarding and following above procedure.
(Critical) I found the buffalo chicken at 75*f-90*f on the serve line in the cafe. Chicken breasts were cooked off in the morning and not cooled down to below 41*f before stocking on the line. You need to cook off hot foods that require cooling the day before and cool in the walk in cooler. Product must go onto serve line at 41*f or less. Corrected by discarding and following the above procedure.
Store clean utensils/equipment in clean drawers. Organize drawers and remove non food related items from drawers.
Observed staff prepping foods right next to area where clean utensils were drying. Food prep needs to be away from clean utensils.
Product in opened bags need to be covered.
Apples were offered in customer area without any protection from contamination. Apples need to be in protected location. Plans are to have them in server drawers.
Replace the damaged microwave that is chipping on the interior on the hot line.
(Critical) You need to have a consistent date marking system in place here. Some folks are using 8 days, some 7 and others less than 7. Also, opened gallons of milk had no dates marked on them. I would like to see a prep/open date and then add 6 days to that date and post the out date. Corrected by doing such while present.
(Critical) I observed chemicals next to pan liners on a shelf in the prep area and next to gloves at the dishwash area. Store toxic items safely isolated from foods or food contact items. Corrected by doing such.
Organize your utensils so the handles are all in same direction.
The handsink was blocked at the dishwash area. Always keep handsinks accessible.
Please provide a small waste basket at each handwash sink.
Observed the presence of flies in the self service areas. Observed mouse droppings in the mop closet floor corner in the service area. Pic states facility has a pest control company who is addressing these pests. To correct keep areas clean, dry, in good repair, and continue pest control treatments.
Found a container of single use knives stored with handles up and down. To correct store knives with handles up to minimize contamination.
Found the tiled wall by the handsink by the grill area damaged with missing tile. To correct repair damaged wall.
Found the storage room floor by the service area soiled with accumulation. Found the floor in the mop closet/chemical closet soiled with accumulation. To correct clean areas and clean on a more frequent schedule.
Found the bottom shelf of a shelf in the walk in cooler by the tray line not secured properly to shelf post and almost laying on the floor. Found a lined wicker basket holding bread on the service line with broken edges. Found several plastic lids used to cover hot food containers with heat and wear marks. Found the knob of the baked french fries holder missing. To correct repair/replace all noted equipment and keep equipment in good repair.
Found facility using a vegetable wash and had no peracetic acid test kit to verify proper concentration. To correct provide peracetic acid test kit to verify proper vegetable wash concentration.
Found the floor in the walk in freezer by the tray service line soiled. Found the sneeze guards/shields in the salad buffet area soiled with dusty build up. Found sticker residual on the lids of food containers. To correct clean all noted utensils and equipment on a more frequent schedule to preclude accumulation.
Found a stack of coffee filters in an uncovered container. To correct store coffee filters in a more protected manner, such as in a covered box