Temptations @ Emu Student Center

Contact Information

900 Oakwood St.
Ypsilanti, MI 48197

Health Report - 10/04/2011 (0 critical incident(s))

Togo containers have the inner part exposed. Invert to minimize contact and airborne contaminants with the inner part which is a food contact surface. Correct by inverting containers with bottom end up

The naan bread is being stored and transported in direct contact with a cooler. The cooler is cracked and broken and not easily cleanable. Transport in a stainless pan , covered and place into the cooler to maintain the bread fresh and hot.

Health Report - 04/05/2011 (0 critical incident(s))

Sanitizer test strips not provided for chlorine. Provide test strips for sanitizer.

Thermometer missing for monitoring food temps. Provide a metal stem thermometer in order to monitor the temperatures of the food.

Health Report - 10/05/2010 (2 critical incident(s))

(Critical) 1) observed a cup of lasse and multiple rice pudding stored in a water bath (all the ice had melted) at the front counter to be at 45 to 48f. Corrected by discarding. One of the requirements for the approval of this operation was to only have one dessert/drink on display at the front counter, with the bulk back-ups being stored in the beverage cooler in the back room. 2) bulk lasse in an insulated beverage dispenser was observed at 43f. Consider adding some ice to this container to keep it at 41f and below. Corrected by discarding. 3) observed diced tomatoes in a cold salad to be 55f. The salad was in a deep hotel pan that was placed in a shallow hotel pan with ice originally (all of the ice was melted at the time of the inspection). Part of the approval requirements were for all salads to be pre-packaged and stored in the mechanical refrigerator. Corrected by discarding

(Critical) Observed the following items to be held below 135f: 1) the rice in the steam table (123-132f) 2) both of the chicken dishes at 116 to 120f 3) the chick peas and potatoes (chana loos?) at 123 4) a back-up 1/2 pan of chana loos in the insulated hot box to be at 106f the steam table well temperature dials were all on the low setting. These temperature dials will need to be on a higher setting to maintain foods at 135f or above. Corrected by discarding these foods.

Both employees were not familiar with the hot and cold holding temperatures required for phfs. Provide additional training as needed to ensure staff have the necessary knowledge for this food service operation

Observed an employee drink stored in the front counter area hand washing sink. Corrected by removing the drink and placing it on a bottom shelf away from food/clean equipment

This incident (30226) does not have any more information on it

At front counter hand washing station