Ypsilanti, MI 48197
(Critical) Found 2 cases of cole slaw (1 and 2 weeks passed it's use by date) in the side walk in cooler, and not honestly presented. Pic corrected by discarding coleslaw and has been instructed to monitor and ensure employees are checking dates when receiving, rotating stock, checking dates prior to use and discarding items passed it's use by date. ,
(Critical) Used a chlorine test kit and found the dishwashing machine not sanitizing dishes. To correct call for repair and use the compartment sink to wash, rinse and sanitize dishes. ,
Found the floor under equipment, edges and corners in the kitchen and storage room soiled with accumulation of debris. Found the wall under the cooking hood soiled with splash. To correct thoroughly clean floors and wall and keep clean
Observed the presence of mice in facility, mouse droppings in the kitchen by the 3 compartment sink and mouse droppings and gnawed glue board in the storage room. To correct keep facility clean, in good repair, and continue pest control measures.
Found the ceiling in the kitchen prep area missing air vent covers. To correct provide air vent covers.
Found a container of forks in the self service table and in front of the counter in the yellow room stored jumbled and mixed. To correct either store forks in a container with handles up or in container with handles in one direction to minimize contamination.
Found numerous equipment not in operation at this time in facility (storage room and self service area). To correct carefully evaluate if equipment if functional, if needed in future, and either properly store equipment or remove.
Found lights in the cooking hood not working. To correct repair/replace lights in cooking hood.
Found several containers of salad dressing and sauces in the self service area without labels. To correct provide labels.
(Critical) Found time/temperature control for safety (tcs) food, cartons of milk 51°F in the 1 door glass reach in cooler in the orange room. Pic corrected by discarding milk and has been instructed not to use this cooler until repaired/replaced to hold tcs food at 41°F or lower. Note: this is not a repeated cold hold violation ( different cooler).
Found ceiling tile and vent covers in various areas of facility missing. To correct repair/replace missing ceiling tile or vent covers in facility.
Found the lights in the cooking hood not working. To correct repair/replace lights.
Found the 1 door glass reach in cooler in the orange room not holding tcs food at 41°F. To correct repair/replace cooler to hold tcs food at 41°F. Found the gaskets on the 2 door sectional hot holding unit in the kitchen torn and warped. To correct repair door gaskets to seal properly.
Found the floor under equipment, edges and corners in the kitchen and storage areas with accumulation of debris. To correct thoroughly clean floors and keep clean.
Found no covered basket in the ladies restroom. To correct provide covered basket.
Found metal bowls stacked wet on the clean utensil storage shelf. To correct allow bowls to air dry prior to stacking on storage shelf. Note: rinse drying agent on dishwashing machine was low.
(Critical) Found cold time/temperature control for safety (tcs) food, shredded cheese 50°F, diced tomatoes 48°F in the cold hold self service fruit and vegetable cooler in the yellow room. Found cold tcs food, ham 48°F and turkey 48°F above pans of ice but not actually in contact and surrounded by ice in the sandwich cooler in the orange room. Pic corrected by discarding cheese, tomatoes, ham and turkey, and has been instructed not to use these coolers to hold cold tcs food, until repaired/replaced to hold cold tcs food at 41°F or lower. This is a repeated cold hold violation and a risk control plan has been issued. Found hot tcs food, turkey sandwiches 100 to 115°F in the hot holding unit in the yellow room. Pic corrected by discarding sandwiches. Found hot tcs food, portioned fries 115°F in a tray stored above the hot holding unit tray, and not actually in the hot holding trays. Employee corrected by reheating fries to 165°F. Pic has been instructed to monitor and ensure hot tcs food is actually in the hot holding trays and holding at 135°F and above.
Found the self service cooler and sandwich cooler not holding tcs food at 41°F. To correct repair/replace coolers to hold cold tcs food at 41°F or lower. Found filters missing in the kitchen cooking hood. To correct repair/replace missing filters.
Found the lights in the kitchen cooking hood not working. Found 1 light in the walk in freezer not working. To correct repair/replace lights.
Found no handwashing sign in the outtakes handsink area. To correct provide a sign reminding employees to wash their hands.
Found missing ceiling tile in the kitchen prep areas. To correct repair/replace missing ceiling tile.
(Critical) Found time/temperature control for safety (tcs) food, sliced tomatoes 48°F and sliced eggs 48°F in the self service salad buffet cooler. Pic corrected by placing eggs and tomatoes in an ice bath to quick chill back to 41°F. Pic states she will either not use this cooler to hold tcs food or place these items on an ice bath. I will return to verify that tcs food is held at 41°F. ,
Found the floor under equipment on the cooking line soiled with accumulation. To correct thoroughly clean floor and keep clean.
Found the exterior tops of ovens soiled with accumulation. To correct clean top of ovens.
Found several ceiling tiles/vent covers in the kitchen missing or out of place. To correct repair/replace ceiling tile/vent covers.
Found the lights on the cooking line not working. To correct repair/replace lights.
Found the soap dispenser in the outakes station handsink with dried soap and no soap available. To correct provide soap
Found the self service salad buffet cooler not holding tcs at 41°F. To correct repair/replace self service salad buffet cooler to hold tcs food at 41°F or lower.
(Critical) Found a backflow prevention device on top of the cleveland steamer, and the water supply line of the cleveland steamer with no backflow prevention device. To correct provide the water supply line of the cleveland steamer with a backflow preventer with intermediate atmospheric vent (asse 1012 or 1022). This is a repeated critical violation and a risk control plan was not issued as a follow up inspection was not conducted to verify correction. ,
(Critical) Found time/temperature control for safety (tcs) food, cartons of milk 47°F to 51°F, on the lower shelves of the 1 door glass beverage reach in cooler. Pic corrected by discarding milk, and has been instructed to evaluate storage of milk, monitor and ensure tcs food is held at 41°F or lower, and to call for repair if needed. Please note: beverage cooler was heavily loaded which reduces proper air flow. ,
(Critical) Found the drain line of the cleveland steamer without air gap. To correct provide an air gap of at least 1 inch from the drain line and the rim of the floor drain. ,
Found the lights in the cooking hood not working. To correct repair/replace lights.
Observed mouse droppings under the sink on the prep area, and on the floors in storage rooms. To correct keep areas clean, seal all possible ways of pest entrance, and continue pest control treatments.
Found the hood filters soiled with dusty build up. To correct clean hood filters and clean on a more frequent schedule.
(Critical) Observed the water line leading to the cleveland steamer without a back flow prevention device. To correct provide a double check valve with an intermediate vent on the water line leading to the cleveland steamer located in the kitchen beside the cooking kettle equipment, an a. S. S. E. 1012 or 1022 device. This is to protect the water supply from a potential back siphon from the steamer cooking equipment
Observed the exhaust ventilation hood located above the large tilt kettles with light fixtures not providing light. To correct schedule service to light fixtures located in the exhaust ventilation hood to provide adequate lighting as required
Observed dry food store room with open gap at ceiling and stain tile located in the dry food store room. To correct schedule repair service to ceiling tile
Observed school back indoor refuse storage room area with debris on floors. Should schedule more frequent cleaning of this area to prevent attraction of insects or rodents
(Critical) Some cold potentially hazardous food items in various areas found at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection shredded cheese in yellow room on salad bar, salads in staff dining area, salads and sandwiches in outake snack bar, and deli meat in orange room found at improper temperature (49°F - 52°F). All food items discarded end of serve period; using time as a public health control for temporary correction today. All items are pre-chilled in walk-in-cooler before preparation and facility batching food items during preparation. After discussion with staff preparing these cold potentially hazardous food items decision made to place these food items on a cart once prepared and place in the walk-in-freezer for 15 - 20 minutes to cool. This process was tried with the cold phf items for ardis; sandwiches and salads prepared, placed in freezer for 15 minutes; temperature found at 40°F when removed from freezer and placed in transport bag. It appears this method is working. Once removed from walk-in-freezer and/or removed from transport bags at ardis food items are immediately placed in refigeration units maintaining the food at 41°F or below. Shredded cheese will be removed from salad bar in yellow room. Pic will consider relocating display refrigeration unit with proper sneeze shield in staff dining area to the yellow room. Will then provide an additional reach-in-cooler for staff dining area for salads, sandwiches, dressings, etc. Staff will begin placing the cold phf items in walk-in-freezer tomorrow and monitor to assure the food temperatures maintain at 41°F or below through the last served period
(Critical) Expired diced ham observed in two-door upright reach-in-cooler near ice machine. Please monitor to assure all refrigerated, ready-to-eat, potentially hazardous food items are discarded within the designated time frame. Once opened, prepared or removed from freezer add 6 days (or less) for discard date. Critical corrected: at time of inspection discarded diced ham dated 9/17/10 (prep date)
Sneeze shield on salad bar in yellow room at improper height to properly protect the food items
Please remove spray nozzle when not in use on hose located between large tilt kettles. Please remove spray nozzle when not in use at mop sink. Atmospheric vacuum breakers are properly installed in both scenarios noted above
Duct tape end of spray rinse arm over small tilt kettles. Please remove duct tape and repair. Appears to be a leak under garbage disposal control box next to 3-compartment sink; very rusty at some of the connections on control box.
Handwash sink near wif not accessible for handwashing. Handwash sinks shall be accessible at all times. Discussed with pic to use the sink at the end of the prep line across from the large tilt kettles as a handwash sink. Instead of the current sink near the walk-in-freezer that is always covered with trays because the staff needs this space for preparation. Both sinks have garbage disposals in them; will check with my supervisor on designation of new handwash sink before relocating paper towels and soap dispenser
Please provide adequate lighting in hood canopy over large tilt kettles. Please replace light bulb in walk-in-freezer in kitchen for adequate lighting