Ypsilanti, MI 48197
(Critical) Hot water was not available for the rear handsink. Water capacity and flow were normal, but hot water was not provided after several minutes of water flow. Repair so that hot water is provided to this handsink at a minimum of 100 degrees f.
The floors in the cooking area under the fryer and at the floor wall junctures need cleaning. The walls by the portable chest cooler storage area and prep area need cleaning. Clean now and place on a more frequent cleaning schedule
The interior of the microwave needs cleaning. Clean now and place on a more frquent cleaning schedule.
Clean dishes that are not routinely used are stored under the prep table on a shelf and subject to food debris accumulation as this area will have a tendency to get dirty. Relocate these dishes to a different storage area away from the prep area.
Yogurt containers are being reused for food storage. Discontinue this practice as it is not approved. Provide approved food grade storage containers that are cleanable and approved for reuse.
The following non food contact surfaces need cleaning: the non food contact surface of the canopener and base of canopener, non food contact surfaces of the cuisanart chopper mainly the base and motor housing, handles on the oven, interior of portable chest cooler used for catering, the outside of the fryer and cabinet. Clean now and place on a more frquent cleaning schedule.
(Critical) Paper towels missing from all of the handsinks at the kitchen prep area, dishroom and bar. Provide paper towels for proper hand drying. Corrected by providing paper towels at time of inspection
(Critical) Soap missing from the kitchen prep, dishroom and bar handsinks. Provide soap for proper handwashing. Repair dispensers or provide pump soap. Soap was provided at time of inspection
(Critical) Assorted potentially foods including chicken found in the 2nd walk in cooler at 42 - 44 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by relocating the food to the walk in cooler adjacent to the unit which is maintaining ph foods at 41 degrees f or below.
(Critical) Improper cooling method observed in cooling of tandori chicken. Chicken is being cooled on a sheet tray with minimal ice inbetween that sheet tray and a second sheet tray. Cool with adequate ice under sheet tray and place into walk in cooler to expedite the cooking process. Provide sop's for proepr cooling method ona ll foods that are to be cooled.
(Critical) Dirty knives found in a dirty knife box on shelf adjacent to the prep table. It is unclear how often the knives are being cleaned. However there was excess food debris on all knives indicative that they are not being cleaned at the required frequency. There is a knife company that retrieves the knives and brings new ones once a week. However the knives are not being cleaned at least once every 4 hours as required. Corrected at time of inspection by discussion and knife company picking up the knives at their normal cycling time. However all employees are to be retrained on proper cleaning frequency of knives
(Critical) The interior of the rice warmer and the interior of the cuisanart container and the interior of the pticher for the blender were found to have debris build up. Clean now and place on more frequent cleaning schedule. Retrain employees on proper cleaning of these items and checking for cleanliness after comes out of dishmachine.
(Critical) The salad and the dressing at the self serve buffet are uncovered without any protection against contamination. One of the hot entree dishes had the cover detached and was not properly protected from contamination. In addition there is an open container of fennel after dinner spice mix at the exit door with a spoon for customers to help themselves and this is not protected. All foods require proper protection against contamination. Provide protective covering on all exposed foods as discussed.
(Critical) Sewer gnats/drain flies observed throughout the facility especially in the dishroom under the counters by the drains and even observed on the chicken that was cooling in the prep area. Sewer gnats must be exterminated and their harborage conditions eliminated. There is an exteminator that is coming in routinely to exterminate for cockroaches and possibly the drain flies
(Critical) The tandori chicken hangs on skewers adjacent to and touching the wall surface once swewered waiting to be cooked. The wall surface was not clean at time of inspection. The wall surface is not smooth and cleanable as it is a textured frp. It was however cleaned and sanitized (with too much sanitizer) at the time of the inspection after being cited. If this is to remain as a food contact suface the wall surface must be replaced with a smooth surface such as smooth frp or stainless steel. It would be preferable to keep skewere chicken on sheet tray awaiting cooking instead of hanging against the wall.
(Critical) Improper handwashing as evidenced by lack of soap and paper towels at all handsinks in the kitchen prep, dishroom and bar areas and employees not observed washing hands during entire inspection. All employees are required to properly wash hands routinely. Proper supplies must be provided in order to do so.
(Critical) Textured frp wall surface is a food contact surface as it is the back of the wall where skewered chicken hangs and touches waiting to be cooked. Provide a smooth surface or change practice to place skewered chicken on sheet tray awaiting cooking.
(Critical) Live cockroach observed crawling on the wall under the dishmachine. Several dead cockroaches were observed on the floor under the dishmachine. Exterminator was in facility on 12/18/2012 to eliminate infestation. In addition to the exterminator it is essential to clean facility and keep foods covered and keep floors/walls dry to eliminate food source and harborage conditions.
(Critical) Sanitizer concentration was in excess of 200 ppm intermitently dispensing from the dishmachine during the final rinse cycle and would reach as high as +800 ppm periodically. Call for repair of unit. Proper concentration of sanitizer is 50 ppm cl. In the interim provide manual sanitization at 50 ppm in the 3c sink
(Critical) Employee set up sanitizer concentration to clean wall surface where the skewered chicken hangs and was tested and found to be in excess of 800 ppm. Provide proper concentration of sanitizer for cleaning in place food contact surfaces of 50 - 100 ppm cl. Provide proper concentration of sanitizer for cleaning food contact surfaces.
The base covings in the dishroom are in poor repair and debris and moisture are accumulating at the floor wall junctures. Repair so that this area is clean and dry to also aid in eliminating harborage conditions for insects.
Cutting boards are in poor repair. Replace cutting boards with new boards that are smooth and cleanable.
There was a broken thermometer in the cooler. Provide an accurate thermometer in order to monitot the temperatures for this unit.
Ph foods found at 42 - 44 degrees f in the walk in cooler ( which used to be a walk in freezer) adjacent to the walk in cooler) and is not holding ph foods at 41 degrees f or below. Ambient air temperature of 43 degrees f in this walk in unit. Adjust or repair so that all ph foods are held at 41 degrees f or below
The floors , walls and ceilings throughout the facility need excessive cleaning. Clean now and place on a more frequent cleaning schedule. As discussed this is also necessary to eliminate harborage conditions for insects.
Numerous assorted foods in the walk in coolers and in the dry storage areas are left uncovered. Keep all foods covered for proper protection
The hood filters have excessive grease build up and grease is noted dripping back down below the filter as it is saturated. The cart where foods are stored during food prep have excess food debris build up. Clean now and place on a more frequent cleaning schedule. The interior of all coolers and freezers need cleaning. Clean now and place on a more frequent cleaning schedule.
The garbage disposal is in poor repair and is leaking under the disposal in the dishroom. Repair or replace to help eliminate the excess moisture in the dishroom
(Critical) At onset of inspection food employees were observed to be cutting vegetables including onions without wearing gloves. Gloves are to be used to minimize bare hand contact with ready to eat foods. Corrected by putting on gloves at time of inspection. Further retrain employees to wear gloves
(Critical) Improper handwashing as evidenced by dry sink and lack of soap and paper towels for the main handsink for the kitchen. This handsink is used for dumping foods which was observed during the inspection. During the entire inspection employees did not wash hands at any time. Retrain all employees on when to wash hands and proper handwashing technique.
(Critical) The dishmachine was not sanitizing utensils or plate surfaces. There was 0 - 5 ppm maximum dispensed from the unit. Call for repair of unit so that the utensils are properly sanitized with 50 - 100 ppm cl. This unit is ordered out of service for sanitization until repaired. Employ a manual sanitization process from the 3c sink with 50 ppm cl for proper sanitization of utensils.
(Critical) The 3 door prep unit was found to be holding potentially hazardous foods assorted at 64 degrees f. Ambient air temped at 62 degrees f. Potentially hazardous foods must be mantained at 41 degrees f or below. Corrected by discarding all potentially hazardous foods in the unit.
(Critical) Vegetable papura mix sitting out at room temperature on the roll cart awaiting cooking. Must maintain cold at 41 degrees f awaiting prep/cook. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding the mix. Limit quantities of food out for prep/cook in order to minimize potential for increase in temperatures.
Assorted tubs of foods found on the floor in the walk in freezer and also to a lesser degree in the walk in cooler. Store foods a minimum of 6" above the floor to allow access for routine cleaning.
The prep unit had an ambient air temperature of 62 degrees f. Assorted ph foods were found at 64 degrees f in this unit. This unit is ordered out of service for the storage of potentially hazardous foods until repaired and capable of holding ph foods at 41 degrees f or below. Note all ph foods were discarded at time of inspection
Both cutting boards on both prep units are scored and stained and no longer cleanable. Provide new cutting boards which are smooth and cleanable.
Dual ice use observed using ice served to patrons as a cooling medium for pop bottles in the ice bin at the bar. Discontinue this practice immediately and separate the pop to a separate container or bin which is not used to house the ice that is served to the patrons.
The faucet by the spray rinse arm in the dishroom is leaking. There is plastic wrap around the spray rinse arm head indicating likelihood of a leak. Repair all leaks. Excess water build up in the 2 door prep unit is most likely due to a plugged drain. Unplug the drainline for the prep unit.
Paper towels missing from the handsink for the kitchen. Provide paper towels for proepr hand drying.
Assorted foods found without protective covering in the walk in cooler. Keep all foods covered for proper protection
The following non food contact surfaces need cleaning: the roll cart where foods wait to be prepped or cooked found with an excessive amount of food debris, the hood filters found with excess dust, the cart next to the oven found with excess food debris, side of stove top, stove top, splash wall need cleaning. Clean now and place on a more frequent cleaning schedule.
The pop spray nozzle of the pop gun at the bar has excess build up. Clean now and place on more frequent cleaning schedule.
Butter chicken on sheet trays at 93 degrees f in the oven. Oven was off. Employees indicate that the food was cooling for less than an hour in turned off oven. This is an improper cooling technique. Employ new technique using sheet trays and ice on trays under the sheet tray holding the butter chicken to rapidly cool the chicken from 135 to 70 in two hours and 70 degrees f to 41 degrees f in an additional 4 hours. This cooling method was set up and chicken dropped to 68 degrees f within 20 additional minutes. Retrain all employees to use this technique for rapid cooling. Provide a chart with cooling times and temperatures as documentation of correction for the file.
The floors walls and ceiling throughout the facility need a thorough cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) The hot water heater is not working and has been out since saturday nite. However there are two handsinks one in the dishroom and one at the bar that have hot water supplied and the restroom handsinks. These handsinks are apparently plumbed to another hot water heater somewhere in the strip mall building. Hot water must be resupplies with adequate capacity for peak demand by repairing or replacing the commercial hot water heater with the same or equivalent capacity unit. A domestic hot water heater even temporarily will not be accepte. The facility has agreed to voluntarily close until the hot water is resupplied. Correct asap and resupply adequate capacity of hot water to the facility
(Critical) The dishmachine was not sanitizing utensils or plate surfaces. There was no sanitizer in the bucket and facility was out of sanitizer. Provide sanitizer so that the utensils and plate surfaces are sanitized at 50 ppm cl. Do not do any dish washing until hot water is resupplied and sanitizer is provided.
(Critical) The ice machine is in need of cleaning. Clean now and place on a more frequent cleaning schedule.
The floors need cleaning under the cooking equipment especially at the floor wall junctures. Clean now and place on a more frequent cleaning schedule.
Bulk salt in the dry storage room was unlabelled. Properly label all foods as to their contents to avoid mix up and mis use.
Glasses at the bar are being stored on cloth towels. This is prohibited. Discontinue this practice and use rubber mesh matting or equivalent. There are stainless cups/bowls in a cardboard box on a shelf in the kitchen. Store utensils in a smooth clean tub with lid for proper storage.
The faucet for the 2c sink is detached and lying next to the control knobs. Repair or replace so that water can be provided to this sink as it is the approved food prep sink.
The following non food contact surfaces need cleaning: the fryer cabinet, the burner top, the inside of the 3 door cooler. The ledges in the prep cooler, the hood filters and associated piping in the cook area. Clean now and place on a more frequent cleaning schedule.
(Critical) The interior bin of the ice machine is in need of cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) The interior of both rice warmers found in very poor repair with peeling coating, dented, etc and no longer cleanable. Replace with new rice warmer interiors so that the coating cannot get onto the rice.
(Critical) The three door prep cooler in the kitchen has potentially hazardous foods found at 70 to 75 degrees f including sour cream, cheeses, etc. Apparently the unit is turned off on the weekend, facility is closed monday and they turn it back on tuesday when open. Today late in turning unit on. However ph foods found in the unti either left there over weekend or placed into unit prior to unit maintaining ph foods at 41 degrees f. Do not restock unit until capable of maintaining potentially hazardous foods at 41 degrees f or below. Corrected by discarding all foods found in the cooler. Note that there were minimal foods stored in the unit at time of inspection. To recheck unit on 6/21/11
Cloth towels are being used to line the shelves and drawers at the bar to store utensils/glasses on. Discontinue this practice as the cloth towel is absorbent and not approved for this purpose. Use rubber mesh matting or other approved non absorbent material as shelf liners.
Thermometer found missing from the prep unit. Provide a thermometer for this unit in order to properly monitor the temperatures for this unit.
The three door prep unit was found to be holding assorted potentially hazardous foods at 70 to 75 degrees f. Units must be turned on enough in advance or adjusted to hold all ph foods at 41 degrees f or below. Repair/adjust unit. Unit may not be used until capable of holding ph foods at 41 degrees f or below. Ordered out of service until that time.
(Critical) Observed the dishwashing machine located at the bar to require hot water for sanitizing washed glasses. The machine did not achieve a utensil surface temperature of 71 degrees c. Or 160 degrees f. As measured by an irreversible registering temperature indicator thermolabel temerature-sensitive tape (160 degrees f. ) to correct provide service to the dishmachine for proper operating hot water temperatures as required for hot water operations according to the manufacture specifications. Until the bar dishwashing machine is operating to properly sanitize washed, rinsed utensils (glasses) the kitchen area dishwashing machine should be used. The kitchen dishwashing machine was found to be properly washing, rinsing and sanitizing utensils as required during this inspection, submit a risk control plan for the bar area dishwashing machine
(Critical) Observed the dishwashing machine located at the bar to require hot water for sanitizing washed glasses. The machine did not achieve a utensil surface temperature of 71 degrees c. Or 160 degrees f. As measured by an irreversible registering temperature indicator thermolabel temerature-sensitive tape (160 degrees f. ) to correct provide service to the dishmachine for proper operating hot water temperatures as required for hot water operations according to the manufacture specifications. Until the bar dishwashing machine is operating to properly sanitize washed, rinsed utensils (glasses) the kitchen area dishwashing machine should be used. The kitchen dishwashing machine was found to be properly washing, rinsing and sanitizing utensils as required during this inspection, submit a risk control plan for the bar area dishwashing machine. , observed the dishwashing machine located at the bar to require hot water for sanitizing washed glasses. The machine did not achieve a utensil surface temperature of 71 degrees c. Or 160 degrees f. As measured by an irreversible registering temperature indicator thermolabel temerature-sensitive tape (160 degrees f. ) to correct provide service to the dishmachine for proper operating hot water temperatures as required for hot water operations according to the manufacture specifications. Until the bar dishwashing machine is operating to properly sanitize washed, rinsed utensils (glasses) the kitchen area dishwashing machine should be used. The kitchen dishwashing machine was found to be properly washing, rinsing and sanitizing utensils as required during this inspection, submit a risk control plan for the bar area dishwashing machine. Risk control plan submitted indicating to stop using the bar washer and use the regular dish machine located in the main kitchen area. Observed an out of order sign posted on the front of the glass washing machine located at the bar and no glasses inside the unit on this follow up inspection 1/3/2011. This item was observed to be corrected
(Critical) Observed prepared food item with date mark 12/06/2010 and consume by date of 12/13/2010. To correct instruct employees to properly date mark potentially hazardous food items, tcs time/temperature control for safety food items with a 7 day use by date as calculated counting the day of preparation or opening as day #1 then add 6 days to that date. Recommend using the following method. Add six days to the day of opening or the day of preparation. Example made or opened on 12/6/2010 + 6 days consume by date would be 12/12/2010. 12/6/10 +6= 12/12/2010. This item was corrected by instructing employees to use proper date marking, and redating product
(Critical) Observed dishwashing employee handling soiled equipment or utensils without properly washing their hands as required. Observed hand sink without hand soap or paper towels and the water line to the sink was shut off. 12/08/2010 this item was corrected by the pic turning on water to the hand sink, and stocking the soap and paper towel dispensers during this inspection, and instructing dishwashing employee to wash their hands as required (e) after handling soiled equipment or utensils.
Observed a coat placed on the side of the hot water heater. Should instruct employees to use designated location for employee belongings away from work station. Potential fire hazard
Observed a waste container stored in front of the handwashing sink located at the dishwashing area. To correct relocate the waste container away from the hand sink to encourage proper employee hand washing as required
Display of food items at buffet tables without protective devices. To correct provide the required display food protective devices as required
Observed hand washing sink with both the hot and cold water supply lines under the sink to be shut off. 12/08/2010 pic person in charge corrected this item by turning the water back on to supply the sink with both hot and cold running water as required for proper employee hand washing
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