Ypsilanti Marriott

Contact Information

1275 S. Huron
Ypsilanti, MI 48197

Health Report - 08/27/2014 (1 critical incident(s))

(Critical) Several changes and additions are needed to the three menus regarding the consumer advisories. These changes were documented on the menus and provided to the chef so the corrections could be implemented

Health Report - 02/04/2014 (0 critical incident(s))

Observed the following equipment in need of repair: dishwashing area 1. At the garbage disposal control observed an open electrical junction box and exposed conductors. 2. At the garbage disposal observed duct tape holding the drain together. 3. Handsink is loose and rocks back and forth on its foundation. Correct by repairing each item. This is a repeat violation. Pic indicates these items will be fixed beginning on or about april 15, 2014

Health Report - 07/08/2013 (2 critical incident(s))

(Critical) On the main cook line in a two drawer cooler located below the char grill observed the following food items at the improper temperature: 1. Raw chicken at 48 degrees f. 2. Sliced tomatoes at 49 degrees f. 3. Sliced cheese at 49 degrees f. Pic temporarily corrected by discarding food stored in the unit. The unit has been placed out of service and maintenance has been called

(Critical) At the handsink on the main cook line observed no handsoap. Pic corrected during the inspection by having a handsoap dispenser installed

At the main cook line by the toaster observed the interior of the microwave to be dirty with an accumulation of dried food splatter. Correct by cleaning now and at least every 24 hours

Observed the following equipment in need of repair: dishwashing area 1. At the garbage disposal control observed an open electrical junction box and exposed conductors. 2. At the garbage disposal observed duct tape holding the drain together. 3. Handsink is loose and rocks back and forth on its foundation. Correct by repairing each item. This is a repeat violation

On the main cook line observed the two drawer cooler under the char grill unable to maintain phf at the proper temperature. The unit is designed to hold at the proper temperature and has the proper capacity. Correct by repairing or replacing the unit. Please call when the unit is repaired for a followup inspection

Health Report - 12/13/2012 (0 critical incident(s))

Observed the following equipment in need of repair: dishwashing area 1. At the garbage disposal control observed an open electrical junction box and exposed conductors. 2. At the garbage disposal observed duct tape holding the drain together. 3. Handsink is loose and rocks back and forth on its foundation. Walk in coolers at wic #2 and #6 observed bent thresholds creating a potential trip hazard. Correct by repairing each item. This is a repeat violation

Health Report - 06/01/2012 (1 critical incident(s))

(Critical) In the banquet wic observed two sheet trays of lasagna and a sheet tray of chicken marsala at 46 and 48 degrees f. Pic indicates these foods were cooked on 5/31 and placed into refrigeration around 12 pm on 5/31°For cooling. The wic air temperature was 40 degrees. Other food items in the wic were 41 degrees f. Or less. Proper cooling is outlined above. Please take steps to allow food to cool as outlined. Pic discarded the subject food from the sheet trays into a trash can. Item corrected

At the food prep area by the meat slicer observed the floor drain with an accumulation of grease and food debris. Correct by cleaning now and on a more frequent basis to prevent pest harborage conditions

Observed several hot wells in the steam table at the salad bar/buffet table in the dining area soiled with food debris and stagnant water. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris in the wells

Observed the following equipment in need of repair: dishwashing area 1. At the garbage disposal control observed an open electrical junction box and exposed conductors. 2. At the garbage disposal observed duct tape holding the drain together. 3. Handsink is loose and rocks back and forth on its foundation. Walk in coolers at wic #2 and #6 observed bent thresholds creating a potential trip hazard. Correct by repairing each item

Observed no paper towels at the handwashing sink on the main cook line. Correct by providing an adequate supply

Health Report - 12/02/2011 (5 critical incident(s))

(Critical) Observed multiple pieces of equipment with improper air gap. The equipment includes the steam table, walk in cooler, and food prep sink. Correct by providing an air gap of two pipe diameters of the drain line of the equipment above the drain the equipment drains into

(Critical) Observed three unopened severely dented cans of crabmeat in the walk in cooler. Canned products must be inspected to ensure product integrity. Severely dented cans must be separated from canned goods designated for use. Pic corrected during inspection by dicarding cans

(Critical) Observed a spray rinse nozzle without proper backflow prevention at the food preparation sink across from the banquet wic door. Correct by removing spray nozzle

(Critical) Observed no sanitizing solution available at the three compartment sink. Currently a fruit wash chemical is being used as a sanitizer solution for dishwashing at the three compartment sink. Pic corrected during the inspection by providing the correct sanitizing solution

(Critical) Observed containers of house made salad dressings with prep dates of 11-19-2011. This food is being stored beyond its discard date. Ready to eat potentially hazardous foods shall be dated with a discard date of 6 days + prep date. Pic corrected during inspection by discarding outdated product

At the coffee area by the main ice machine observed a fly infestation propagated by the coffee ground trash can. Corrected during the inspection by emptying the trash can and relocating it to prevent the fly infestation.

Observed food stored underneath sewage drain lines for the handsinks at the hot holding area across from the chargrill. Correct by relocating this food to protect it from potential contamination

Observed a 1. 5°Foot by 1°Foor hole in the wall by the food prep tables across from the cleveland steamer. Correct by repairing the hole in the wall

This incident (33507) does not have any more information on it

Observed several exposed electrical connections and an uncovered electrical circuit panel underneath the hot holding table across from the chargrill. Correct by repairing or replacing.

Health Report - 05/12/2011 (2 critical incident(s))

(Critical) I found a spray bottle cleaners stored on the same rack as open containers of salt and pepper. As discussed, all cleaners, degreasers and other toxic products must be stored completely apart from everything relating to your entire food service operations. Corrected at the time of inspection. The cleaners has been relocated as directed above.

(Critical) I found hamburger at 58 degrees f. And deli lunch meats at 52 degrees f. In a prep unit, on the main prep line. This prep table must be able to maintain potentially hazardous food (phf) at a temperature of 41 degrees f. Or below at all times. The hamburger and lunch meat was discarded at the time of inspection. A follow-up inspection will be made to ensure that this critical violation is corrected.

I observed a napkin and food service gloves sitting on top of a cutting board. Prep equipment and utensils must be protected from sources of contamination. If this equipment is contaminated food that is processed on the board may become contaminated.

The large side prep unit, in the main kitchen prep area, is operating at a temperature of 48 degrees f. As discussed, this unit must be able to maintain an internal temperature of 41 degrees f. Or below at all times. Immediately schedule repairs to this unit, so that it will meet the 41 regree f. Or below standard. Do not store potentially hazardous food, in this table, until it has been re-inspected and approved. A follow-up inspection will be made to ensure that this violation is corrected.

A few of the bottom shelves on stainless steel prep tables need to be cleaned. Non-food contact surfaces must be frequently cleaned, to maintain good sanitary conditions.

The floor in a side prep area in the kitchen needs to be cleaned. Food debris must be swept up frequently throughout the day.

The four door reach-in refrigerator does not have a thermometer. Install a refrigerator thermometer in this unit.

The walk-in cooler used to store vegetables, is operating at 48 degrees f. As discussed, this unit must be capable of holding an internal temperature of at least 41 degrees f. Or below at all times. Immediately schedule repairs to the walk-in, so that it meets the above temperature requirements. A follow-up inspection, will be made to ensure that this violation is corrected.

Health Report - 10/14/2010 (5 critical incident(s))

(Critical) Observed pans of pepperoni, sausage, moz. Cheese, and housemade dressings in bottom of 2 door upright cooler in pizza prep area with an internal food temp of 55-57f. All food in top door of same upright cooler colds holding at 40f. Cooler is functioning properly, but staff are placing pans on top of sheet pans in top portion of cooler. These sheet pans are preventing cold air from reaching bottom portion of cooler. All phf must be cold held at 41f or below at all times. Pic corrected by discarding all pepperoni, sausage, cheese and dressings at time of inspection and removing sheet pans from cooler. Critical corrected

(Critical) Observed two large bins of chicken noodle soup and a pan of french onion soup in wic with an internal food temp of 50-56f (soups were prepped yesterday). All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within 6 hours. Pic stated correct cooling procedures and all other bulk food items made yesterday (beef brisket, marinara) were cold holding at 41f. Pic stated that soups were prepped by night shift and someone did not follow proper procedures when cooling soups last night. To correct, please educate employees as needed on proper cooling methods and ensure that staff are monitoring phf as it passes through the temp danger zone. Pic corrected by discarding soups at time of inspection. Critical corrected.

(Critical) Observed cook arrange a piece of rte meat (chicken?) on customers plate then scoop rte french fries out of fry basket with his bare hands. Bare hand contact of rte foods is prohibited. Food employees shall not handle rte foods with bare hands and shall utilize proper utensils and plastic gloves at all times. Corrected by educating employee on bare hand contact, rte foods and foodborne illness risk factors. Critical corrected

(Critical) Observed several housemade rte dressings (ranch, blue cheese, etc. . )in wic in prep area with datemark labels that stated they were prepped on 9/30/10. Also, many housemade sauces/dressings had no datemark labels on containers. All rte housemade sauces and dressings must be used or discarded after 7 days (day 1 is prep date). To correct, please rotate stock more often and discard all food with expired datemark labels. Pic corrected by discarding all dressings and sauces with expired datemark labels or unknown prep dates. Critical corrected

(Critical) Observed pop gun holder in bar area soiled with mold and debris. Need to wash, rinse and sanitize as soon as possible. Correct with 10 days. I will heck this item at follow up inspection. , observed can opener blade in prep area soiled with debris. Need to wash, rinse and sanitize can opener more often and it must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. , observed interior of all 3 ice machines in conference room service area and ice machine in bar area soiled with mold and debris. As stated in past, all of theses ice machines must be washed, rinsed and sanitized often and must be clean to sight and touch. To correct, please wash and sanitize all 4 mentioned ice machines as per manufacturers directions as soon as possible. Correct within 10 days. I will check this item at follow up inspection. , observed pop gun holder in bar area soiled with mold and debris. Need to wash, rinse and sanitize as soon as possible. Correct with 10 days. I will check this item at follow up inspection. Follow up site visit 11/1/10: pop gun holder has been washed, rinsed and sanitized. Critical corrected. , observed interior of all 3 ice machines in conference room service area and ice machine in bar area soiled with mold and debris. As stated in past, all of theses ice machines must be washed, rinsed and sanitized often and must be clean to sight and touch. To correct, please wash and sanitize all 4 mentioned ice machines as per manufacturers directions as soon as possible. Correct within 10 days. I will check this item at follow up inspection. Follow up site visit 11/1/10: all ice machines in conference area, bar area and kitchen have been washed, rinsed and sanitized. Critical corrected.

Observed interior of microwave oven on corner of prep counter in cooking area soiled with debris. To correct, please clean now and on a more frequent schedule

Observed dump sink in conference service area clogged up (liquid will not drain). To correct, please repair as soon as possible. , observed plumbing under garbage disposal area significantly leaking water. To correct, please repair as soon as possible.

Observed floors under ice machine in bar area room with an accumulation of old food debris (lemon halves, spoiled limes). Please clean this area now and on a more frequent schedule. , observed floors and walls under garbage disposal and dishmachine in dishwashing area soiled with mold and debris. As stated in past, need to clean this area now and on a more frequent schedule.

Observed several hot wells in steam table in salad bar/buffet table in dining area soiled with food debris in the stagnant water. To correct, please clean all hot wells in steam table now and on a more frequent schedule

Observed no paper towels at handsink in back kitchen area (near dessert cooler). All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing