Ypsilanti, MI 48197
(Critical) Repeat violation 2 times. Complete the risk control plan for the meeting in 2 weeks. Have copy for me!!! items requiring date marking were not date marked out on the main prep line in the reach in cooler. Items included tuna, potato salad. Devleop a written policy around date marking. Suggest using day dot stickers to get consistency from your staff. I will be back in 2 weeks to verify compliance.
(Critical) The sanitizer water for the wiping cloths was well over 200ppm. Keep at 50-100ppm and keep all wiping cloths in solutions between uses. Corrected by adjusting sanitizer to 100ppm.
(Critical) I observed 2 uncovered beverage cups in the back of the house. Staff must keep lids on cup and using straws if consuming beverages in the back of the house. Corrected by enforcing this.
(Critical) I observed the cook directly handle a finished sandwich with bare hands. There is no bare hand contact with any foods once they are ready to eat. Corrected by manager control.
(Critical) Observed staff prepping raw chicken on the drainboard where the clean kitchenware comes out of the dishwasher, creating a high risk potential for contaminating clean kitchenware with raw chicken juice. The container to store the raw chicken in was store inside the dishmachine!!!! corrected prepping chicken on a prep table in another part of the kitchen that is safe.
(Critical) I observed the cook improperly wash hands by wetting hands under water from the 3 compartment sink and using no soap. Staff must not use 3 comp sink as handwash sink. Must use the handwash sink at the end of the line, use soap and warm water and wash hands for 20 seconds. The hot water was shut off to the handsink when i washed there. It must always be on. Corrected by turning on hot water and having staff use this sink to properly wash hands.
(Critical) Repeat violation 2 times. I found sausage links on the steam table at 100°f. Must be holding 135°f or more to be safe. There was too much water in the steam well and the pan was floating up out of the unit. Staff must be following correct set up procedures and be taking temps of foods to catch this. Corrected by discarding sausage.
(Critical) I observed a bag of grated cheese with mold growing on it. Staff need to be inspecting the quality of the food and discarding old foods. Corrected by discarding.
Post handwash sign at the handsink.
Repeat violation 2 times. Several of the metal stem thermometers are once again not accurate. You need to be calibrating them often by using the ice method i showed you.
Standing water inside the main prep cooler. Have serviced as there cannot be any water inside your coolers.
(Critical) The steamer was in use but not functioning properly , ph foods were found at 90 - 115 degrees f including coney sauce, etc. Ph foods must be maintained at 135 degrees f. Corrected by reheating foods to 165 degrees f at time of inspection. This may have been a reheat issue, unclear if product which was a carry over was properly reheated initially but unable to maintain proper hot holding temperature.
(Critical) Chicken marinating in the walk in cooler and par cooked chicken found stored next to and above ready to eat foods. Store raw foods so that they are not above or next to ready to eat foods. Corrected by reorganizing the walk in cooler at the time of inspection
(Critical) Datemarking is not implemented in this facility. Datemarking is required on all ready to eat or prepared potentially hazardous foods held cold more than 24 hours. Foods must be consumed or discarded if not consumed within 7 days. This would include, deli meats, tunal fish, prepared salads, homemade dressings, , chicken salad, and all other prepared foods etc. Implement and develop an sop for this process.
(Critical) Oven cleaner found on the food storage rack with foods. Relocate the oven cleaner to a separate designated location awy from foods to minimize potential for contamination of the foods. Spray bottle for cleaner found on the prep table. Relocate cleaners away from prep areas. Corrected by relocating foods away from prep and food storage areas to separate designaged locations
(Critical) Rice in cooler found at 45 degrees f from being cooled from the day before. Rice was placed into a pan about 4 -5 inches in depth and covered with plastic wrapped evidenced by moisture on the inside of the plastic wrap which indicates food was improperly cooled. Ph foods must be cooled rapidly from 135 to 70 in 2 hours and 79 to 41 in an additional 4 hours. Recommend placing rice on sheet tray uncovered no more than 2" deep and place into walk in cooler to cool rapidly as indicated above.
(Critical) Grilled chicken breast found on the charbroiler in pan. Sausage on charbroiler at 100 degrees f in pan. Potentially hazardous foods must be maintained at 135 degrees f once cooked. The sausage was being held hot after cooking but the grilled chicken breast was out waiting to be reheated. Corrected by discarding foods at time of inspection
(Critical) Small pan of potatoes and small pan of gravy found out at room temperature on the prep table. Ph foods must be maintained at 41 degrees f or below. Corrected by discarding foods at time of inspection.
Floors under the cooking equipment are in need of cleaning. Clean now and place on a more frequent cleaning schedule.
Domestic toasters in facility are not approved. Replace with commercial equipment that is durable and cleanable.
Scoop for ice cream in dirty standing water. Provide a dipper well or other acceptable means of in use storage for scoops. Do not store in standing water.
The method of cooling foods is not approved. All ph foods that are carried over or cooked in advance and cooled and reheated must be cooled rapidly in 2 hours from 135 to 70 degrees f and from 70 to 41 degrees f in an additional 4 hours. Use ice wands to cool liquid foods such as soups and chilis and sheet trays for product such as rice or chicken and shallow pans no more than 2 " deep utilizing ice baths in the food prep sink, etc. Implement proper cooling methods immediately and provide cooling charts/tables for all foods that are to be rapidly chilled.
Water in spray bottle in the prep area found unlabelled. Properly label spray bottle as to their contents to avoid misuse or mix up.
Cloth towels for liners under utensils is prohibited for grill utensils/glasses etc. Provide approved surfaces such as rubber mesh matting etc.
Paper towels missing from both handsinks. Provide paper towels for proper hand drying. Corrected by providing paper towels.
Thermometer in the facility found to be 13 degrees off. Corrected by calibrating the thermometer at time of inspection
The handsink on the end of the line was found to be inaccessible for routine handwashing and was blocked for handwashing by cleaning implements stored directly in front of the sink. Roll cart for food prep is immediately adjacent to this area also making access difficult. Relocate maintenance/cleaning tools so that the handsink is available at all times for routine handwashing.
Several thermometers found to be missing or inaccurate. Replace where missing or inaccurate or broken. Reach in cooler at the wait station, juice cooler, prep unit (was reading 50 degrees when food was at 40 degrees f).
The cardboard under the 3c sink is not approved as a floor mat. Provide approved duckboard or equivalent that is cleanable, non absorbent and non slip
Uncovered foods in the upright cooler. Foods must be kept covered at all times for proper protection. Coffee uncovered at the wait station. Keep the top filter with preportioned coffee covered for proper protection.
The following non food contact surfaces need cleaning: the interior of the upright freezer and gaskets on the upright door and wic. The non food contact surfaces of the slicer need cleaning. The hood is in need of cleaning as evidenced by grease dripping throught the frame that holds the hood filters. Hood filters are clean. Clean now and place on a more frequent cleaning schedule.