American Grill Inc.

Contact Information

1450 Holmes Road
Ypsilanti, MI 48197

Health Report - 09/16/2014 (1 critical incident(s))

(Critical) ,

Health Report - 03/21/2014 (0 critical incident(s))

Open cup found in the prep area. Do not drink from open cups in prep area. Use the designated break area and wash hands after drinking/eating prior to going back to food servce. You may also use a cup with lid and straw to minimize hand to mouth contact. Corrected by discarding cup

Health Report - 09/19/2013 (1 critical incident(s))

(Critical) Sausage is par cooked and kept on shelf under grill at room temperature. Found at 85 degrees this is prohibited. Par cooked sausage is potentially hazardous and must be kept cold via proper cooling in the cooler. Use a shallow pan as discussed to properly cool priro to final cook off. Corrected by placing sausage iinto cooler and cooling back down to 41 degrees f. Do not keep sausage cooling at room temperature. In addition the tray of sausage should be marked pc for par cooking. , a t time of office conference drop off and sausage noted on shelf under grill. Unclear if fully cooked or par cooked. Bacon parcooked mixed with fully cooked bacon both at 75 degrees f. Room temp

Health Report - 03/20/2013 (0 critical incident(s))

A mop sink is not available in this facility. There is inadequate room to install a mop sink. There is an old restroom not being used as a restroom that is a storage, dump toilet for the mop water. Request a variance to continue this process.

Health Report - 10/01/2012 (1 critical incident(s))

(Critical) The dishmachine was not dispensing proper concentration of santizer. Providing only 0 - 10ppm depending on cycle. Proper concentration is 50 ppm chlorine. Call for repair of unit. In interim manually sanitize all utensils in the 3c sink

Health Report - 03/27/2012 (1 critical incident(s))

(Critical) The kitchen prep unit was found to be holding assorted potentially hazardous foods at 46 - 48 degrees f. Ambient air temperature of the cooler was 48 degrees f. Corrected by consuming foods during lunch rush and discarding if not consumed by end of lunch rush. Unitwas adjusted at time of inspection. If food temps do not drop down with adjustment call for repair of unit.

Health Report - 09/13/2011 (1 critical incident(s))

(Critical) Par cooked bacon found stored in pan under the grill. Par cooked bacon is potentially hazardous and must be maintained at 41 degrees or below. The other option is to completely cook bacon so that it is no longer a potentially hazardous food. Only at that time is it allowed to sit out at room temperature. Corrected by discarding/consuming within 4 hours of cooking/removing from temperature control.

Health Report - 03/15/2011 (1 critical incident(s))

(Critical) Numerous assorted cans found on can storage rack dented and damaged some very severe. These cans were purchased at discounted price from restaurant depot. These cans are not allowed to be used in the licensed food service establishment. Do not buy damaged cans on purpose. Discontinue this practice. Corrected by discussion and removing cans from the storage rack to be returned to the supplier for credit

Health Report - 09/09/2010 (1 critical incident(s))

(Critical) Assorted potentially hazardous foods found in the salad prep unit at 49 - 51 degrees including milk, creamer, whipped cream, sliced tomatoes, homemade cole slaw and home made dressing. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding all ph foods at time of inspection.

Health Report - 03/15/2010 (0 critical incident(s))

Thermometer missing for the upright cooler in the office. Provide a thermometer for this unit in order to be able to monitor the temperature for this unit.