Ypsi Arbor Lanes

Contact Information

2985 Washtenaw
Ypsilanti, MI 48197

Health Report - 02/04/2011 (1 critical incident(s))

(Critical) The prep unit was found to be holding ph foods at 46 degrees f to 50 degrees f on bottom/top of unit respectively. Ph foods including pepperoni, cheese, sourcream, home made ranch dressing, bacon and ham were discarded. Ph foods must be maintained at 41 degrees f or below. Corrected by discarding food at time of inspection.

The grill utensils were in a stainless container on top of a cloth towel. Cloth towels are prohibited for this purpose as it is absorbent. Discontinue use of cloth towel

The prep unit was found to be holding ph foods assorted at 46 - 50 degrees f. Bottom/top of unit respectively. Ph foods must be maintained at 41 degrees f or below. Repair unit. This unit is ordered out of service for the storage of ph foods until repaired and capable of holding ph foods at 41 degrees f or below.

Paper towels missing for the bar handsink. Provide paper towels for proper hand drying.

Soap dispenser for the bar handsink has come off the adhesive and is laying on the drainboard. Repair/replace so that soap can be readily accessed. Soap is essential for proper handwashing.

The hood filters, outside of fryer and surface below fryers need cleaning. The interior of the upright freezer needs cleaning. Clean now and place on a more frequent cleaning schedule.

Health Report - 08/06/2010 (1 critical incident(s))

(Critical) Prep. Cooler food temperature at 59 degrees. Correct by discarding all phf foods prep. Cooler. Call for repairs on true prep. Table cooler

Some floor drains in bar area and kitchen area are not clean, correct by cleaning all drain basin to prevent mold and insect harborage.

Floor behind kitchen cabinets where pop machine drains into not clean. Correct by cleaning floor around floor drain

Outside door self closure broken need beer cooler. Correct by repairing door closure

Cardboard box being use to cover counter top. Correct by discarding cardboard box and use only the stainless steel counter top. Used cardboard may have been setting on the floor, in back of a truck bed, on the ground and etc. . Cardboard is not easily cleanable and can absorb liquids, food and chemicals. Discard cardboard for recycling. Do not use has a counter covering or shelf liner

Chest freezer door is broken in kitchen back room. Gasket not sealing correctly. Frost build-up around door. Correct by replacing chest freezer door, or chest freezer

Health Report - 02/05/2010 (6 critical incident(s))

(Critical) Phf's stored in reach-in-cooler of kitchen at 48 degrees f. Correct by discarding all phf in reach-in- cooler. Call for maintenance on unit. Sanitarian noted that the unit's thermostat was above 42 degrees. Sanitarian turn unit down. May correct temperature problem, if not call for maintenance. Kitchen manager must monitor unit temperature daily several times. Use monitoring charts to document temperatures. Pic discarded phf in refrigeration unit. Kitchen manager to submit to health dept. Risk control plan. ,

(Critical) Ash tray with butts in food stored and preparation area. Correct by workers not smoking in food service. Worker must wash hands when returning to food service operations. ,

(Critical) No air gap on drain line at ice bin and pop machine. Correct by providing air gap on all drain lines for condensation and equipment used to stored food. , ,

(Critical) Package ready to eat food pass the use by date on the package. Correct by discard all foods pass the use by date. Pic discarded expired food. Kitchen manager to submit risk control plan with in 10 day to address violation to prevent this from occurring in the future. ,

(Critical) Open packages of ready to use meat products stored in refrigeration unit with out date marking. Correct by date marking all ready to use meat products like ham with the open date or use by date on the container. ,

(Critical) Food contact surfaces like pop nozzles and cutting board on prep refrigeration unit not clean. Appear that hold kitchen was left without cleaning. All soiled food contact surfaces must be clean and sanitizer after each use. Correct by clean food contact surfaces. ,

Stab thermometer not calibrated. Correct by calibrating stab thermometer. Thermometer reads 8 degrees low. ,

No thermometer in reach-in-cooler. Correct by placing an accurate reading thermometer in refrigeration unit. Use thermometer to take daily monitoring reading of each refrigeration unit. Each refrigeration unit to have a thermometer. , ,

Non food contact surface around deep fryer and pop machine not clean. Appear that food surface closed for the day without cleaning. Correct by clean soiled areas each day. ,

Men's restroom with broken toilet paper dispenser. Correct by replacing toilet dispenser. ,

Behind cabinets and drains of kitchen area are soiled and have container and bottle caps and etc. With dust and dirt. Correct by cleaning behind cabinets. ,

No test kit for sanitizer in kitchen or bar areas. Correct by providing test kit and use daily to measure concentration as stated on manufacturer's label for food contact surfaces. ,