111 S. Wallace
Ypsilanti, MI 48197
(Critical) Moldy opened bag of cheese found in refrigeration unit. Food shall be safe, unadulterated and honestly presented. Critical corrected: at time of inspection discarded moldy cheese. Please monitor and discard as needed. Smaller bags of cheese may be needed. April expiration date found on cheese.
(Critical) Observed open cup in kitchen. Food employees shall drink from closed beverage containers to prevent potential contamination. Critical corrected: at time of inspection removed open cup from kitchen. Food employees may drink from closed beverage containers such as a sipper cup
Please replace missing ceiling tiles in kitchen
Please store single-service utensils on lunch cart with handles facing up to prevent potential contamination
Wet wiping cloth solution in dining area found at improper sanitizer concentration. Please change as needed throughout the serve period to maintain proper sanitizer concentration. Discussed with pic, will set up 2 buckets at beginning of lunch serve period. Half way through lunch switch out sanitizer solution. Please monitor to assure sanitizer concentration at proper level. Quat test kit is available
Observed a small leak underneath 3-compartment sink. Please repair and maintain in good repair
Door gasket on milk refrigeration unit in dining area in poor repair. Please replace to provide good seal and so smooth and easily cleanable
(Critical) Shredded cheese found at improper temperature on serving line in kitchen. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection discarded shredded cheese found at 70°F. This location using time as a public health control for today only until there is a procedure in place to maintain shredded cheese at 41°F or below or eliminate shredded cheese from menu. Per pic shredded cheese was placed on serve line at 11:10 am and discarded at 1:00 pm. Shredded cheese and lettuce on hot holding table in one well that is not turned on; next to hot holding well that is turned on. To maintain cheese at proper temperature (41°F or below) you may consider placing shredded cheese into a metal pan within another pan with the ice level above the food level. Small freezer is available in kitchen for bagged ice storage. Hot cheese sauce may also be used as a substitute for shredded cold cheese as long as hot holding equipment is capable of reheating canned cheese sauce to a minimum 135°F and maintaining at a minimum 135°F. Per pic shredded cheese is used on nacho day only; otherwise all potentially hazardousfood items are served hot
No toilet tissue available in stall fartheset from handwash sinks. Please provide toilet tissue at all times in all toilet stalls. Corrected at time of inspection
No paper towels available in restroom closest to kitchen. Please provide paper towels or other approved drying device at all times at all handwash sinks. Corrected at time of inspection
Wet wiping cloth solution in dining area used for wiping off tables found at improper sanitizer concentration. Please provide sanitizer at proper concentration. Chlorine test kit is available to monitor
Handwash sink in kitchen not accessible for handwashing. Handwash sinks shall be accessible at all times for handwashing. Corrected at time of inspection by relocating milk crates stacked on top of handwash sink
Rear delivery door standing open at time of inspection. Doors shall remain closed when not in use to prevent potential entry of insects and rodents
Some ceiling tiles out of place in kitchen. Please replace and maintain
Milk cooler door gasket in dining area in poor repair. Please replace to provide good seal and so smooth and easily cleanable.
(Critical) Spaghetti with meat sauce 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 spaghetti with meat sauce found at 119°F. Hot holding cabinet is not functioning. Pic has been rotating hot potentially hazardous food items into and out of hot holding wells on hot holding unit to help maintain temperature. Food items in hot wells within unit maintaining at 147°F - 154°F at time of inspection. This location is temporarily using time as a public health control for today only until unit is repaired and capable of maintaining and reheating food to proper temperatures. Spaghetti with meat sauce and mixed vegetables arrived at serving site at 10:30 am at 135°F and 165°F respectivey. The last serve period is 1:00 pm; all food is discarded by 1:15 pm. Until then this serving location will not be able to serve hot potentially hazardous food items unless the food can be maintained at 135°F or above at all times
Chlorine test kit not available to monitor chlroine concentration in wiping cloth solution for dining area. Please provide chlorine test kit.
Caulk behind 3-compartment sink in poor repair. Please recaulk as needed to provide good seal
Please provide accurate thermometers for norlake milk coolers and place for easy viewing. Consider mounting to inside so easier to find thermometer and for easier monitoring
Hot holding cabinet not functioning. Equipment for heating and holding food shall be sufficient in number and capacity to provide food at proper temperatures. A follow-up inspection will be required when hot holding cabinet has been repaired and is capable of maintaining and reheating food to proper temperature