Bomber Restaurant

Contact Information

306 E. Michigan Avenue
Ypsilanti, MI 48197

Health Report - 04/07/2014 (1 critical incident(s))

(Critical) Observed an unapproved insecticide (raid bug barrier) in the back of the kitchen. This insecticide is not approved for use in a restaurant. Corrected by removing from the facility

Health Report - 09/30/2013 (4 critical incident(s))

(Critical) Observed a two gallon covered plastic container in the walk in cooler with recently cooked taco meat (still at 120f). Ensure your staff are rapidly cooling hot foods in shallow metal, uncovered pans on the top shelf of the cooler. This food container was uncovered and relocated to the top shelf for rapid cooling

(Critical) The open, bulk package of feta cheese in the walk-in cooler was not date marked. None of the soups/sauces in the walk in cooler were date marked. Ensure your staff are providing required date labels for these products based upon when they were opened/prepared

(Critical) Observed a container of feta cheese in the two door, low-boy cooler in the cooking area to have a discard date of 9-27. Corrected by discarding

(Critical) On a few occasions the employee washing dishes was observed putting away clean dishes after pre-cleaning and loading dirty dishes into the dishwashing trays. This issue was discussed with the employee and he washed his hands at the hand washing sink

The cardboard, plastic, metal and glass containers for recycling are stored in the back part of the kitchen adjacent to the clean dish storage rack and bulk potato storage. Obtain several rolling carts for your recycling and keep them outside the establishment until they are picked up weekly

A back kitchen ceiling light fixture is missing its cover panel. Provide a replacement light cover

Basement: the soda system syrup rack is positioned directly under a wastewater drain line. Relocate this rack so it is no longer beneath the drain pipes

The floors in the following locations are in need of cleaning: the floor sink receiving wastewater from the dish washing machine, the walk in freezer (under shelving units) and in the cooking area of the kitchen. Staff indicated this week wednesday in the afternoon will be a deep cleaning day for all staff after the restaurant closes

Observed cases of dry cereal stored on the basement floor. All foods must be elevated at least 6" off of the floor. Relocate or provide a dunnage rack/shelving unit to keep these items off of the floor for protection

Health Report - 03/12/2013 (0 critical incident(s))

This incident (3329) does not have any more information on it

This incident (35512) does not have any more information on it

Health Report - 09/07/2012 (0 critical incident(s))

Observed a 6 quart, covered container in the walk in cooler with roast beef (in juices) that was cooked earlier today. Covering hot foods tightly and using plastic containers trap in residual heat. Utilize uncovered metal containers to help expedite the cooling process. Corrected by uncovering this food item so it can cool more quickly

Observed the wiping cloth solution (chlorine) at the front counter area near the soup hot holding unit to be too weak. Ensure these solutions are refreshed frequently during periods of heavy towel use to maintain at least 50 ppm chlorine

Observed the door gasket for the cook line area one door freezer to be split open and collecting debris. Provide a replacement door gasket for this unit to provide a smooth and easily cleanable surface that doesn't trap food debris

Observed the dish washing machine drain pan and the drain basin at the discharge location to be in need of cleaning on a daily basis. Please assign this task to staff so it is completed regularly

Observed some narrow necked, one gallon juice containers being re-used for lemonade and iced tea, etc. These containers are for single use only. Once the original product is consumed these containers need to be discarded/recycled. Due to the narrow opening, these containers are not accessible for proper cleaning. Purchase and use pitchers with large openings that facilitate adequate cleaning

Observed some individual serving containers of yogurt, a small package of cream cheese, and a small container of cream (all unopened) to be past their manufacturer's recommended last date of sale. Corrected by discarding these foods

Re-establish the drain line air gaps for the two drain lines coming from the ice machine and ice bin. Provide a vertical air gap that is 2x the discharge pipe diameter above the receiving plumbing

Health Report - 02/29/2012 (4 critical incident(s))

(Critical) No chlorine residual was provided in the rinse water of the dish washing machine. The siphon tube was partially pulled out of the bulk chlorine bucket. Corrected by fully inserting the siphon tube into the bucket and priming the system to provide 75-100 ppm chlorine

(Critical) Observed kitchen staff not wash their hands as needed, such as between loading dirty dishes in the dish washing machine and putting away clean dishes, or during the preparation/cooking of foods to prevent cross contamination (after handling raw animal foods). Have a discussion with staff regarding the required times to wash their hands during their shift

(Critical) Observed the following foods in the top of the cook area prep cooler: sliced tomatoes (46f), diced ham (48f), and cooked ground sausage (50f). Corrected by discarding these items. Also, observed the oat meal on the hot line to be at 127f. Corrected by discarding. Please monitor your food temperatures during the day and make necessary adjustments to maintain foods at required temperatures.

(Critical) Observed no air gapped food prep sink in the kitchen. Provide an air gapped food prep sink (vertical air gap = 2x the discharge pipe diameter above the flood level of the receiving drain) in the kitchen--consider the single basin sink located to the left of the two compartment sink

Ensure staff are using the provided chlorine test papers to verify the chlorine concentration of your dish washing machine rinse water on a daily basis and your wiping cloth buckets each time they are prepared

Ensure staff begin washing off fruits and vegetables prior to prepping them in an approve food prep sink

The two door cook area prep top cooler is not maintaining phfs at 41f or below. The following actions can be taken to help maintain these foods at 41f or below: to not fill the containers so full, maintain a cover on the container of these three phf items, and utilize a metal container to conduct the cold to the food better. Ultimately this unit will likely need to be replaced as it is of an older design

This incident (3344) does not have any more information on it

Observed the door gasket to be split on the top of the one door freezer at the cook line. Replace as needed to provide a smooth and easily cleanable surface

Observed a cook not remove his gloves after cracking raw eggs, handling raw hamburger or turkey patties, etc. Gloves are not required to handle raw animal foods, however, they must be removed and hands washed prior to preparing ready to eat foods or beginning other tasks

Observed the metal housing for the dish washing machine food trap screen on the waste water discharge and the floor sink it drains into to be overdue for cleaning. Clean these areas now and regularly in the future to maintain them clean

Observed the wiping towel storage bucket on the cook line area to be too weak. Ensure this solution stays between 50 and 200 ppm chlorine

Health Report - 08/26/2011 (3 critical incident(s))

(Critical) Observed the wait area ice bin without an air gap on the drain it drains into. To correct provide an air gap of twice the diameter of the drainline of the ice bin above the drain it drains into. ,

(Critical) Found silced tomato and diced ham at 45 degrees f. In insert pans of the raised rail preparation refrigerated unit. Pic corrected this item by discarding the food items and monitoring items to maintain them at 41 degrees f. Or below now and in the future.

(Critical) Observed the wait area ice bin without an air gap on the drain it drains into. To correct provide an air gap of twice the diameter of the drainline of the ice bin above the drain it drains into

Found cooks area wiping cloth sanitizing solution at a concentration less than required for use with chlorine sanitizer. To correct maintain sanitizer levels for wiping cloth solution at a range between 50 to 100 ppm

Found an open box of frozen bacon improperly thawing at the back preparation area of the kitchen. To correct should instruct employees to properly thaw frozen foods a head of use time by placing the frozen food into a refrigerator for proper thawing as required prior to use

Observed a raised rail preparation refrigerator with older design to hold foods at 45 degrees f. Or less. Found sliced tomato and diced ham at 45 degrees f. In this unit. Please note time temperature control for safety food items are required to be held at 41 degrees f. Or less. To correct should schedule repair or replacement of the raised rail preparation refrigerator to a unit properly designed to meet the 41 degrees f. Or less cold food holding requirements of the 2005┬░Food code

Found clean pans stacked wet at the utensil storage shelf beside the dishwashing area of the kitchen. To correct allow pans to air dry prior to stacking them at the clean pan shelving of the kitchen

Observed the non-food contact surfaces/sides of the cooking equipment located at the front area of the kitchen to need routine cleaning. To correct should schedule routine cleaning of the non-food contact surfaces of the cooking equipment

This incident (3353) does not have any more information on it

Found the wall surfaces located at the back kitchen areas with worn surfaces in need of repair to provide smooth and easily cleanable surfaces. Found the wall behind the wall mounted hand sink with crack along top area of hand sink, found the wall beside the cooks area with worn surfaces. To correct schedule repairs to wall surfaces to be smooth and easily cleanable as required

Health Report - 02/16/2011 (0 critical incident(s))

Observed the outside dumpster location with loose card board boxes. To correct should bundle cardboard or place loose cardboard in an outside storage receptacle to prevent from blowing around area. Recommend increasing frequency of cleaning of the outside grease recycle container

Observed wall behind waste receptacle end of cook line, dishwash area, and the wall of womens rest room behind the hand sink to need repair. To correct schedule repairs to provide smooth, easily cleanable surfaces

This incident (3361) does not have any more information on it

Please replace base coving under dishmachine in the one section where it is missing to provide good seal and smooth, easily cleanable surface

Some refrigeration door gaskets in poor repair. Please replace to provide good seal and to be smooth and easily cleanable. The ice machine interior is worn and will need to be placed on a repair schdule to provide smooth and easily cleanable surfaces.

Health Report - 08/25/2010 (0 critical incident(s))

Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable

These areas in need of cleaning: exterior some bulk food containers and back of portable fan front counter. Please clean now and place on routine cleaning schedule

Chlorine concentration at improper level (too high) in wiping cloth solution on cook line. Please use chlorine test kit to monitor sanitizer concentration

Wall behind waste receptacle end of cook line and wall above dishwash area with some peeling paint. Please resurface to provide smooth, easily cleanable surface. Consider frp (fiberglass reinforced panels)

Please provide end caps for light shields in rear kitchen to properly protect light bulbs

Please replace base coving under dishmachine in the one section where it is missing to provide good seal and smooth, easily cleanable surface

Health Report - 02/18/2010 (1 critical incident(s))

(Critical) Time as a public health control procedure not being implemented for hash browns and american frys. If time only is used as the public health control for a working supply of potentially hazardous food before cooking that is held for service for immediate consumption written procedures shall be prepared in advance and followed. Critical corrected: at time of inspection reviewed written procedures; discard time was not indicated on erasable board rear kitchen. Time out of wic known by food employee; clearly marked time out of wic and discard time on erasable board. Please consider rearranging coolers to be able to store potatoes in refrigeration unit

Some clutter and unnecessary items stored in basement. Please sort through and get rid of any items not used in the operation and maintenance of facility and organize remaining items. Please separate restaurant items from personal items

These areas in need of cleaning: floors under some cooking equipment, hood filters, hood canopy on cook line, some refrigeration door gaskets and floors under dishmachine. Please clean now and as often as necessary to maintain in clean condition

Please provide end caps for light shields rear kitchen to properly protect the light bulbs

Please replace base coving under dishmachine in the one section where it is missing to provide good seal and smooth, easily cleanable surface

Some single-use containers being reused for food storage. Please replace with food-grade containers that are sufficient in weight and thickness to withstand repeated warewashing and are finished to have a smooth, easily cleanable surface

Some refrigeration door gaskets and one door freezer door gasket front cook line split. Please replace to provide good seal and so smooth and easily cleanable. Some ice build up near walk-in-freezer entrance. Please repair and maintain in good repair