Tonia's City Diner

Contact Information

1449 Ecorse Road
Ypsilanti, MI 48197

Health Report - 11/08/2011 (0 critical incident(s))

The coney sauce and burger was thawing on the prep table at room temperature. Thaw in cooler enough in advance to thaw prior to cooking or under cold water if applicable. Corrected by placing into cooler to continue thawing.

The thermometer in the prep unit is broken. Replace with a new thermometer in order to properly monitor the temperatures of this unit. The thermometer for the salad cooler is missing. Provide a thermometer for this unit in order to monitor the temperatures for this unit.

Cloth towel on the cutting board by the grill for storage of grill utensils is not approved. Use other approved materials such as a stainless tray or cotnainer, non absorbent material for grill utensils to be placed on in between use.

Small quantity of sausage gravy found in the upright two door cooler cooling in a small container about 7" deep. Portion into smaller shallow pan no more than 2" deep to expedite the cooling process. At time of inspection product was temped at 75 degrees f after 1. 5 hours of being cooked. Once portioned into shallow pans the product dropped down to 55 degrees f within 1/2 hour. Corrected by placing sausage gravy into shallower pans and placing back into cooler to expedite the cooling process (ie 135 to 70 degrees f in first two hours and then to 41 degrees f in an additional 4 hours)

Health Report - 06/02/2011 (2 critical incident(s))

(Critical) Raw shell eggs sitting in container at room temperature. Found at 63 degrees f. Potentially hazardous foods must be maintained at 41 degrees f. Ok to keep minimal amounts of food out during prep, but must place back into the refrigerator after use. Corrected by discussion and discarding eggs.

(Critical) Food employee was observed putting food in mouth while at the make line. Further did not wash hands after doing so and was in the walk in cooler and reorganizing clean utensils. Eating food in the prep area is prohibited. If food is consumed , must wash hands prior to going back to doing food service. Corrected by discussion and washing hands

Proper means of hair restraint not in use. All food employees must use proper means of hair restraint to minimize potential for hair to get onto foods. Implement use of ball caps, hairnets, etc. Immediately for proper hair restraint.

Exposed wood framing in ceiling of the employee restroom. Cover with approved material such as drop ceiling or paint/polyurethane so that the wood is cleanable. Drop ceiling with ceiling tiles is preferable.

The condensate line in the walk in cooler is not wrapped in insulation. Wrap in insulation to minimize potential for condensate to get onto food products if stored below the condensate line.

Screen doors have gaps around the door/frame juncture and doorway sweep. Eliminate gaps to the exterior to minimize potential for insects/rodent access.

Cooked whole potatoes and soups found improperly cooling in the walk in cooler. Soup was placed into the walk in cooler and covered in deep containers to cool and potatoes were placed into bowl partially covered with aluminum foil and not spread out on single tier to expedite the cooling process. For potatoes, cool on a sheet tray, single tiered uncovered and for soups place into shallow pan no more than two inches deep uncovered and let cool. Corrected by changing method as above to continue the cooling process. Foods had been placed into the walk in cooler about 1 hour before. Reinstitue use of the ice sticks. Refill, freeze and utilize for soups and other liquid foods if applicable. All foods were found at 105 degrees f after approximately 1 hour cooling. At end of 2nd hour all foods were under 70. Continue cooling process for an additional 4 hours to obtain 41 degrees f or below within that 4 hour time frame.

Clean utensils found stored on cloth towel. Cloth towel is prohibited as an absorbent and not an approved material for utensil storage. Keep utensils on a clean dry surface

Domestic frigidaire chest freezer in the kitchen is not approved, replace with commercial nsf approved equipment when in need of repair.

Manufacturer's containers found drying on clean storage rack to be reused after original product is used up for storing other food products. Manufacturer's containers may not be reused for storing other food products. Discontinue this practice immediately.

Health Report - 12/07/2010 (0 critical incident(s))

Cloth towels lining shelf on bottom shelf of table next to cooking equipment and on the grill cutting board ledge are prohibited. Use stainless trays or other approvable materials that are not absorbent. Discontinue this practice asap.

Handsink in the dishroom is blocked for access for routine handwashing by mop bucket stored directly in front of the sink. Keep mop bucket on side of sink to allow access for routine handwashing. Corrected by relocating the bucket

The condensate line in the walk in cooler is not wrapped in insulation. Wrap in insulation to minimize potential for condensate to drip onto food products if stored below the line.

The light bulb in the upright freezer is not plastic coated or shielded. Replace with a plastic coated bulb to minimize potential for glass fragments to get onto foods if bulb should shatter.