Stony Creek Koney Island Restaurant

Contact Information

1828 Whittaker Road
Ypsilanti, MI 48197

Health Report - 04/12/2011 (3 critical incident(s))

(Critical) I found gyro meat at a temperature of 79 degrees f. The gyro machine is being turned on and off. As discussed at the time of inspection, this is not allowed. The meat must be maintained hot at a temperature of 135 degrees f. At all times. Failure to maintain the gyro meat at a safe holding temperature can result in food borne illness. Immediately discontinue the practice of turning the gyro machine on and off, it must be continuously on. Corrected at the time of inspection. The temperature setting of the machine has been turned up to the proper setting.

(Critical) I found that the dishwashing machine is not dispensing chlorine sanitizer at (50) parts per million (ppm) as required for proper sanitation. This is because the sanitizer container is empty. As discussed, the staff must be trained to check the machine with your chlorine test strips to ensure it is actually dispensing chlorine. Something as obvious as an empty sanitizer container should have been noticed. Corrected at the time of inspection. A new sanitizer container was installed. The machine is now providing (50) parts per million chlorine sanitizer.

(Critical) I found a large container of potato soup at 70 degrees f. The soup was prepared yesterday. As discussed, potentially hazardous food (phf), must be rapidly cooled down, within the time parameters stated above. Failure to meet these rapid cooling standards can result in food borne illness. As discussed, utilize shallow pans and ice wands as well as taking temperatures during the cooling process, to ensure that the soups are rapidly cooling down as described above. Corrected at the time of inspection. The soup was discarded.

The shelves used to store bus pans need to be cleaned.

Health Report - 09/22/2010 (1 critical incident(s))

(Critical) Observed pans of raw hamburger, raw chicken, raw sirloin steaks, liquid eggs, raw sausage patties, and rte deli meats in bottom of del-field prep unit cooler (near steam table) with an internal food temp of 47-57f. All food in top portion of same unit cold holding at 41f. Staff indicated that they have had problems with this del-field cooler on/off over the summer. All phf must be cold held at 41f or below at all times. Staff must be monitoring food temps more often so food is not in the temp danger zone. Do not use the bottom portion of this cooler until properly repaired and inspected by the wash. County health dept. Correct within 10 days. Pic temporarily corrected violation by discarding all raw meats mentioned above, discarding eggs and rte deli meats at time of inspection. I will check this item at follow up inspection. Please note: this critical violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control this recurring violation. Please complete plan and fax to carl walczesky at 734 222-3930 within 7 days. If violation is cited at next inspections, you will be required to attend an administrative conference at the wash. County health dept. To discuss this recurring violation. , observed pans of raw hamburger, raw chicken, raw sirloin steaks, liquid eggs, raw sausage patties, and rte deli meats in bottom of del-field prep unit cooler (near steam table) with an internal food temp of 47-57f. All food in top portion of same unit cold holding at 41f. Staff indicated that they have had problems with this del-field cooler on/off over the summer. All phf must be cold held at 41f or below at all times. Staff must be monitoring food temps more often so food is not in the temp danger zone. Do not use the bottom portion of this cooler until properly repaired and inspected by the wash. County health dept. Correct within 10 days. Pic temporarily corrected violation by discarding all raw meats mentioned above, discarding eggs and rte deli meats at time of inspection. I will check this item at follow up inspection. Please note: this critical violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control this recurring violation. Please complete plan and fax to carl walczesky at 734 222-3930 within 7 days. If violation is cited at next inspections, you will be required to attend an administrative conference at the wash. County health dept. To discuss this recurring violation. Follow up site visit 10/4/10: prep unit cooler in cooking area has been repaired and is cold holding at 40f in both top and bottom portions. Ok to put cooler back into use. Please continue to monitor cold holding temps as needed. Critical corrected.

Observed medium sized container of freshly made chili on counter in prep area with an internal food temp of 129f. Staff indicated that chili has been on counter for 1 hour after cooking. Staff stated that normal cooling procedure is to let chili cool for an hour or so then place in ice bath before placing in wic. Please cease this practice immediately. All food must be rapidly chilled as soon as possible. Do not store phf at room temp for unknown lengths of time before cooling. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within 6 hours. To correct, please utilize ice baths or ice wands to rapidly cool foods before placing into wic. Staff must be monitoring food as it passes through the temp danger zone

Observed raw beef thawing in 3 compt sink at room temperature. All phf must be thawed under refrigeration or under cool running water at all times

Observed dishmachine drainboards not sealed to wall allowing water and debris to collect on floors and walls. To correct, please seal drainboards to wall as soon as possible

Observed del-field prep unit cooler (bottom portion only) not able to hold at 41f or below. To correct, please repair or replace cooler as soon as possible

Observed 2 bags of onions stored on sheets of dirty drywall in back hallway area. All food must be stored in a clean dry location and stored in a protected manner at all times. To correct, please relocate or discard dry wall as soon as possible

Observed interior and exterior of dishmachine with an accumulation of scale. To correct, please clean now and on a more frequent schedule

Health Report - 03/08/2010 (5 critical incident(s))

(Critical) Observed pan of coney sauce and pan of mashed potatoes in steam table in cooking area with internal food temp of 125f and 85f. Cook stated that foods have been in steam table for 1-1. 5 hours. All other foods in steam table hot holding at 155f or more. Cook stated correct reheating procedures, but it appears some foods are being slowly reheated in steam table. All phf must be rapidly reheated to 165f or more within 2 hours. Do not use steam table to reheat foods (as it is designed to hold temp, not cook). Pic corrected by reheating coney sauce and mashed potatoes to 165f at time of inspection. Critical corrected

(Critical) Observed raw hamburger, raw fish, rte deli meats, rte housemade tuna salad, and cooked sausage links in bottom of delfield prep top cooler in cooking area with internal food temps of 50-55f. Cooler is not working properly. All phf rte foods must be cold held at 41f or below at all times. Do not use bottom of cooler until properly repaired and inspected by wash county health dept. Please repair within 10 days. Pic temporarily corrected by discarding all raw meat, fish, deli meats, tuna salad and sausage links at time of inspection. I will check this item at follow up inspection.

(Critical) Observed bottom of blender (blade to cap interface) on prep counter in cooking area with an accumulation of food debris. Also observed several shallow pans and bins of lids on bottom of prep table soiled with debris. All food contact surfaces must be cleaned after use and be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all blender components, soiled pans and lids. Critical corrected

(Critical) Observed pan of cooked bacon in ric resting on top of raw hamburger in ric in cooking/prep area. (hamburger pan did not have lid). Then observed cook place bacon pan on cutting board. Cook did not observe raw hamburger debris smearing/falling off of pan and contaminating cutting board surface. Cook then attempted to make rte food items before washing and sanitizing cutting board. Do not stack pans on top of raw meats as this is a potential source of cross contamination. Staff should be aware of cross contamination hazards and properly washing, rinsing and sanitizing all surfaces that have been contaminated. Pic corrected by washing and sanitizing cutting board. Also educated staff on cross contamination and proper sanitizing procedures. Critical corrected

(Critical) Repeat violation: observed pan of par cooked sausage links in ric in cooking area with an internal food temp of 90f. Food was par cooked +/- 2. 5 hours ago per pic. As stated in past, all phf must be hot held at 135f or more or cold held at 41f or below at all times. Pic corrected by discarding sausage links. Critical corrected

Observed heavy accumulation of cigarette butts and debris on ground outside back door near grease dumpster. Employees need to be cleaning up area more often and need to dispose of cigarette butts in proper container. , observed top of grease dumpster outside back door soiled with grease and debris. Please clean now and on a more frequent schedule.

Observed interior door gaskets on reach in coolers in cooking area severely split and in poor repair. Gaskets are now collecting mold and debris. Please repair or replace all split gaskets as soon as possible. , observed delfield upright freezer in cooking area with sharp door handle (plastic covering has been removed). To correct, please repair as soon as possible.

Observed facility reusing plastic single use containers (sour cream, pickle buckets etc. . ) to store spices and food items in cooking area and wic. Plastic single use containers are not designed to be reused for food storage in restaurants as containers are not durable over time. To correct, please discard all plastic single use containers and obtain proper nsf approved food grade containers as soon as possible

Observed interior of almost all coolers and freezers in cooking/prep areas soiled with debris. To correct, please clean now and on a more frequent schedule

Observed old/broken food equipment on floor in service hallway. Also observed old chopper soiled with food debris on shelf near office. To correct, please remove all old/broken equipment and unnecessary items from facility as soon as possible.

Observed handsink in mens and ladies restrooms not sealed to wall. To correct, please reseal both loose sinks as soon as possible

Observed plastic single service knives, forks and spoons in silverware bin under counter in server area all jumbled together with handles not extending in same direction. All silverware and single service utensils must be placed with handles extending in same direction to prevent contamination of food contact portion of utensils

Observed pan of pancake batter mix being stored in handsink in cooking/prep area. Do not store food or other items in any handsink. All handsinks must be accessible at all times for proper employee handwashing

Observed several pans of food (raw hamburger, cooked bacon, par cooked sausage) in ric in cooking area not covered or protected from possible contamination. To correct, please cover all food before placing in coolers

Observed interior and exterior of dishwashing machine with an accumulation of scale and debris. To correct, please clean now and on a more frequent schedule

Observed floors and sides of equipment under deep fryers in cooking area soiled with grease and debris. Also observed floors in wif, dry storage area and under equipment in service window area with a heavy accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed bottom unit of delfield prep top cooler in cooking area not able to cold hold at 41f or below. To correct, please repair as soon as possible and call for inspection once completed.

Observed covered pan of whole chicken breasts cooling in bottom of prep top cooler in cooking area with an internal food temp of 110f. Chicken has been in ric for 1-1. 5 hours per pic. Please cease this cooling method immediately. Phf must be cooled from 135f to 70f within 2 hours and from 70 to 41f or below within 6 hours. Whole chicken breasts must be cut up and/or placed in shallow pans, and ice baths before placing in ric. Staff must be monitoring food as it passes through temp danger zone. Pic corrected by cutting up chicken, and placing uncovered pan in wif.

Observed interior of microwave oven in server area soiled with food debris. To correct, please clean now and on a more frequent schedule