Ypsilanti, MI 48197
(Critical) Observed new menu without a consumer advisory. To correct provide a consumer advisory on your menu such as: option 1: "ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats or eggs may increase your risk of foodborne illness. " or option 2: disclosure statement with asterisk can be cooked to order, include a reminder footnote consuming raw or undercooked meats. . . . . . Or eggs may increase your risk of foodborne illness. ,
(Critical) Two different soups found in the walk in cooler cooling in 16-18 quart containers. One had a small melted ice wand in it, the other soup did not. Temped at 85 - 99 degrees f. Cooling process had begun just under an hour prior. Proper cooling technique is to use a minimum of two ice wands per product or use a shallow pan no more than two inches deep. Ok to set on ice and place in walk in cooler or use freezer to expedite the cooling process. Soup must chill rapidly from 135 to 70 degrees f in the first two hours and then from 70 to 41 degrees f in an additional 4 hours. Provide additional ice wands, a minimum of two per product. At time of inspection the cooling process was changed as soup was placed into shallow pans and placed on ice and set in the walk in cooler. Corrected as indicated above.
(Critical) Raw shell eggs found above ready to eat foods in the walk in cooler. Store raw foods so that they are not above or in close proximity to ready to eat foods. Corrected by reorganizing the cooler so that the eggs were stored on a bottom shelf to minimize potential for cross contamination.
(Critical) Cleaner in spray bottle and window cleaner found sitting on top of a carton of ketchup and adjacent to ketchup. Store cleaners so that they are in a separate desginated location away from foods to minimize potential for contamination of those foods. Corrected by relocating cleaners to an approved location
(Critical) Par cooked bacon found stiing on top of the prep unit without proper identification indicated it to be a par cooked food. All par cooked foods must be properly cooled and stored properly and marked as par cooked. Corrected by discarding par cooked bacon based on an additional temperature violation
(Critical) Assorted broths, sauces found in the steamer at 75 - 110 degrees f. These foods were not properly reheated to 165 degrees f prior to placing into the steamer. All potentially hazardous foods must be reheated to 165 degrees f prior to placing into the steamer to hold at at 135 degrees f or above. Corrected by reheating all foods to 165 degrees f and placing into steamer.
(Critical) Par cooked bacon found sitting on top of the top of the prep unit at room temperature. Par cooked bacon is potentially hazardous and must be maintained at 41 degrees f or below inside the cooler not sitting on totp of it. Corrected by discarding the par cooked bacon
The hood filters are in need of cleaning. Clean now and place on a more frequent cleaning schedule
(Critical) Several containers of potentially hazardous foods including apple curry and sauces found cooling in containers with more than 2 inches of product. This is an improper cooling technique for expedited cooling. It is required that potentially hazardous foods be cooled rapidly in two hours to 70 degrees f and to 41 in an additional 4 hours. Cooling in pans that are deeper than 2" are not an effective method of cooling. Use shallow pans not to exceed 2" of food product and place into freezer or on ice. Recommend ice wands as discussed to expedite the cooling process. Corrected by dividing product into two shallow pans and placing into freezer uncovered at time of inspection to expedite cooling.