Wolverine Grill

Contact Information

228 W. Michigan Avenue
Ypsilanti, MI 48197

Health Report - 04/29/2014 (1 critical incident(s))

(Critical) The dish machine was not receiving chlorine from the chemical pump. The small diameter chlorine tube from the pump to the dish machine had become disconnected sometime in the recent past and apparently someone had inserted an abandoned small diameter tube from a rinse agent system into the chlorine pump outlet.

Health Report - 11/01/2013 (1 critical incident(s))

(Critical) Observed a small pan of sausage links (cooked today) to be covered in plastic wrap and placed in the top of the prep refrigerator. Ensure your hot foods are not covered during the cooling process and that they are placed in a reach-in refrigerator. Prep top storage is only for foods that are already cooled to 41f or below. Corrected by relocating to the bottom portion of the cooler and venting the pan. A deep 1/2 pan of cooked, cubed potatoes made today were found to be covered with plastic wrap in the two door upright reach in cooler. Corrected by relocating the pan to the top shelf and uncovering the potatoes for faster cooling

Health Report - 04/24/2013 (5 critical incident(s))

(Critical) The dish washing machine was not providing enough chlorine for the rinse cycle to sanitize dishware. Contact your dish machine contractor for service asap. As a temporary measure your equipment/utensils must be manually sanitized

(Critical) 1) front hand washing sink: the wiping cloth bucket is being stored in the hand wash sink basin. Nothing may be stored in the hand washing sink. Inform all staff of this requirement. 2) the back hand washing sink was blocked by a dust pan and a broom. Corrected by relocating these items away from the front of the sink

(Critical) Observed both employees not wash their hands after bussing/handling unclean dishes before resuming food handling activities. Corrected through education and by the employees washing their hands

(Critical) Staff could not find test papers for checking the chlorine sanitizer strength.

(Critical) 1) the lemonade blender to be unclean. Ensure the blender is fully disassembled prior to washing it. Corrected by washing. 2) multiple metal kitchen pans and soup pots were put away unclean after they were last washed. Corrected by soaking and re-washing these items

The floor sink serving the dish washing machine is overdue for cleaning. This drain area needs a full cleaning at least 3 times per week

The exterior exhaust hood fan system for the cook line on the back of the building has oil/grease build-up on it as well as grease/oil that has accumulated on the pavement below. Thoroughly clean these areas now and frequently in the future as needed

This incident (33102) does not have any more information on it

The kitchen area wiping cloth bucket had no detectable level of chlorine. Corrected by adding chlorine to provide 100 ppm chlorine

Health Report - 10/23/2012 (2 critical incident(s))

(Critical) Observed multiple foods (open milk, 1/2 & 1/2, hard boiled eggs, cooked meats, etc. ) to be lacking use-by dates. Provide use-by dates for your ready to eat, phfs

(Critical) A replacement ice making machine was installed since the last routine inspection. The drain line for the ice machine terminates in a black flexible hose that is inserted into the receiving waste water drain. Provide an air gap (vertical gap distance is = 2 x the discharge pipe diameter) above the receiving drain

Observed the wiping cloth pail at the front counter area to be too weak. Provide a fresh sanitizer solution for the storage of your wiping cloth.

Health Report - 04/09/2012 (3 critical incident(s))

(Critical) Potentially hazardous foods held at improper temperature: observed two small containers with cooked potato wedges and cooked link sausages on a narrow shelf above the flat grill/cooking area to be at 84 and 70f. Corrected by discarding the potatoes and relocating the sausage to a reach in refrigerator to fully cool down

(Critical) Observed the following ready to eat, potentially hazardous foods to be lacking the last date of use information: feta cheese two containers, fresh mozzarella, hummus, pieces of roast beef and ham. Ensure the required foods are provided with a date mark indicating the last date of use when the foods are prepared/opened

(Critical) Observed three containers of jam (one small jar and two large tubs) produced under the "cottage food law"--an unapproved food source for a restaurant--located in the kitchen two door refrigerator. Corrected by removing these items from the facility

1) observed a cook washing off his hands while still wearing the single use gloves. Staff must discard the gloves when changing tasks, after contamination has occurred or after they are torn. This employee removed the gloves and then washed his hands as required. 2) observed kitchen staff not removing single use gloves on several occasions when they have changed tasks. Ensure gloves are removed after preparing foods, prior to dealing with dirty dishes and after they may have become contaminated

Observed kitchen staff storing their food utensils (tongs, spoons, etc. ) stored in a container of sanitizer. Discontinue this practice as utensils need time to air dry prior to use. Store your utensils in food or on a clean surface

Observed a bare fluorescent light bulb in the back dry goods storage room ceiling fixture. Provide a bulb guard or a shatter-proof coated light bulb for this location to protect your food/equipment from shards of glass should this bulb break

Health Report - 04/20/2011 (2 critical incident(s))

(Critical) Observed the back kitchen area reach-in refrigerator with food item (ricotta cheese) beyond the expiration date of april 19, 2011. Pic corrected this item by discarding the food and reviewing the food code for proper discarding of specific food items

(Critical) Observed improper cooling in regards to rice pudding found at a temperature of 52 degrees on april 20, 2011 prepared on april 19, 2011 the previous day located in the wait area refrigerated display case. To correct implement proper cooling methods as indicated above to achieve 41 degrees f. Or below cold temperatures within the required time periods. This item was corrected by the (pic) person in charge discarding the rice pudding and reviewing proper cooling procedures to implement proper cooling to achieve 41 degrees f. For (tcs foods) time/temperature control for safety foods within the required time periods.

Observed the interior of the microwave oven at the back kitchen area to need cleaning.

Observed floor tile located under cooking equipment and refrigeration equipment to be in poor repair. To correct schedule repairs to floor surface to be smooth and easily cleanable

Observed rice pudding in a covered container prepared on april 19, 2011 and on april 20, 2011 the rice pudding was found at 52 degrees f. To correct review and implement proper cooling methods as required to bring cooked food to proper cold holding temperatures of 41 degrees f. Or less as required

Observed chest freezer located at the back store room area with frost build up and worn surfaces at top lid of freezer. To correct should schedule defrosting this freezer and schedule resufacing top lid of unit

Observed womens rest room without a covered waste container. To correct provide a covered waste container for the womens public rest room

Observed the front area hand washing sink at wait station without a sign reminding food employees to wash their hands. To correct post a sign at the wait area hand sink reminding food employees to wash their hands

Observed wait area display refrigerator operating at 45 degrees. To correct schedule repairs to unit to hold foods at 41 degrees f. Or below temperatures

This incident (33115) does not have any more information on it

Health Report - 10/07/2010 (0 critical incident(s))

Please invert clean dishes under prep table to protect against potential contamination

Please provide accurate food thermometer on cook line to monitor food cook off temperatures and hot and cold holding temperatures

Sanitizer concentration in wet wiping cloth solution front counter low. Please provide sanitizer at proper concentration per manufacturer's label use instructions. Corrected at time of inspection

Observed some cracked food container lids. Please replace to provide smooth, easily cleanable surface

Health Report - 04/20/2010 (3 critical incident(s))

(Critical) Consumer advisory missing from new menu. Please add proper consumer advisory including disclosure and reminder statement for any animal foods served or sold raw or undercooked. Not corrected. Old menu had proper consumer advisory; pic may cut those out of old menu to place on new menu or consider stickers

(Critical) Some potentially hazardous food items found at improper temperature on top of prep unit. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Critical corrected: at time of inspection discarded overstacked wrapped deli meat and pepperoni double stacked on top of prep unit found at 55°F and 51°F respectively. Please continue to monitor food temperatures several times daily to assure all food maintains at 41°F or below at all times. Discontinue overstacking and double stacking any potentially hazardous food items and consider using deep metal pans for potentially hazardous food storage.

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without proper datemarking. These food items once prepared, opened or removed from freezer shall be clearly marked with the discard date. Critical corrected: at time of inspection clearly marked cottage cheese, feta cheese, whipped cream and milk. Date opened known by pic. Deli meat, tuna salad and chicken salad were all properly date marked

These areas in need of cleaning: refrigeration door gaskets upright reach-in-cooler/freezer and interior bottom upright freezer. Please clean now and place on routine cleaning schedule

Serve safe certificate expired. Please provide current certificate for a certified manager within 90 days