308 Perrin St
Ypsilanti, MI 48197
(Critical) Found the interior front shield and edges of the ice bin soiled with accumulation. Found the pop nozzles of the self service pop machine soiled with accumulation. To correct follow manufacturers directions and clean ice machine and pop nozzles. , ,
(Critical) Used a quat test kit and found the quat sanitizing concentration below manufacturers specification of 150 ppm to 400 ppm. Pic corrected by adding more quat sanitizing tablets. Then later decided to use chlorine as a sanitizer and made up a sanitizing solution to about 100 ppm. ,
(Critical) Found water pooling in the bottom of the basement floor. To correct identify source of leak, and properly repair plumbing system. ,
(Critical) Found ready to eat (rte), time/temperature control for safety (tcs) food, portioned and wrapped cheese cake without 7 day datemarks. Pic corrected by providing 7 day (day opened/prepared + 6 days) to cheese cake. ,
(Critical) Found a container of household pesticide. Pic corrected by discarding household pesticide, and has been instructed if desired to use pesticide that states can be used in a food establishment. ,
(Critical) Found time/temperature control for safety (tcs) food, a pot of tomato sauce 93°F on the stove top. Pic corrected by re-heating tomato sauce to 165°For 15 seconds. Found tcs food, chicken and meat pizza 78°F on the top shelf of the front counter pizza display, and found various pizza by the slice 78°F on the bottom shelf with hot plates turned off. Pic corrected by discarding all pizza, and has been instructed to hold hot tcs food at 135 or above or use a time control policy. Found tcs food, chicken, cheese and cooked brocoli 44°F to 46°F in the bottom portion of the 3 door pizza prep top cooler. Pic temporarily corrected by placing these items in another properly working cooler. Found tcs food, pepperoni, cooked pasta, sausage, blue cheese, chicken, goat cheese, and ricotta cheese 48°F to 50°F, in the walk in cooler. Pic temporarily corrected by discarding tcs food, and has been instructed not to use the bottom portion of the 3 door pizza prep top cooler and walk in cooler, until repaired/replaced to hold tcs food at 41°F or lower. , ,
Found the bottom portion of the 3 door pizza prep top cooler and the walk in cooler not holding tcs food at 41°F. To correct repair/replace coolers to hold tcs food at 41°F or lower. Found the door gaskets of the 3 door pizza prep top cooler loose. Torn and warped. To correct repair/replace door gaskets.
Found no handwashing sign in the mens public restroom. To correct provide sign reminding employees to wash their hands at all locations where employees may wash their hands.
Found ice cream scoop stored in a container of standing water. To correct provide a working ice cream dipper well.
Found the floor (under equipment, edges and corners) in the kitchen cooking and prep area soiled with accumulation and build up. Found the floor in the basement soiled with water from possible floor drain. To correct clean as soon as possible, and clean on a more frequent schedule.
Found no internal hanging thermometer in the 2 door glass reach in cooler. To correct provide thermometers in all coolers.
Found the interiors of microwaves soiled with accumulation and build up. Found the door gaskets, interior bottoms, and exterior of doors soiled. Found the cooking hood soiled with build up and burn on. To correct clean as soon as possible, and clean on a more frequent schedule.
Found no manager certificate in facility. To correct provide a certified manager.
(Critical) I found a container of cole slaw without a date-mark. Ready to eat foods must be marked with the preparation date and may only be used for a maximum of seven days. Ensure that all ready to eat potentially hazardous foods are properly date marked. Corrected at the time of inspection. The cole slaw has been date marked.
The floor located under the cooking equipment is dirty. Floors must be cleaned frequently. Maintaining a high standard of cleanliness is a critical part of your food service operations.
The ventilation panels located over the grill are heavily soiled. This must be cleaned frequently to ensure that the ventilation hood functions properly. Increase the cleaning frequency.
(Critical) I found pepperoni, ham, sausage and other pizza toppings at temperatures between 55-60 degrees f. As discussed, the toppings are potentially hazardous food (phf), they must be held at 41 degrees f. Or below at all times. Immediately arrange a service call to start repairs to this pizza table, it is not functioning properly. The toppings have been discarded. Storage of phf pizza toppings must be limited to the most minimal amount possible, until this unit is repaired and working properly. A follow-up inspection will be made to ensure that this critical violation is corrected.
(Critical) A current time log for pizza is not available at the time of inspection. A cook time log is required for pizzas because they are not held hot. The pizzas may only be used for a maximum of four hours. Immediately begin using a prep time pizza log, use the log every day. A follow-up inspection will be made to ensure that this critical violation is corrected.
There is standing water on the floor in the basement. This is apparently due to heavy rain last night. Mop up the standing water. Disinfect the floor with a 200 parts per million chlorine water solution. Contact the landlord for repairs/water proofing.