1047 Emerick St
Ypsilanti, MI 48198
(Critical) Cooked foods in the display cooler were found sitting on top of paper menus. These are not food grade approved surfaces. Paper menus can leach ink onto foods and may not be clean. Discontinue this practice and provide approved food grade materials to line trays and absorb the grease. Corrected by removing menus at time of inspection
The following non food contact surfaces need cleaning: the shelves in the walk in cooler, the interior bottom of the upright 2 door freezer, the gaskets on the doors of the prep unit, the fryer cabinets and cabinet handle, handle on the smoker, the outside of most food and bulk food containers and lids are dirty, the food filters are extremely greasy and dusty.
Assorted foods in the dsipaly case and walk in cooler and freezer are uncovered. Keep fodos covered for proper protection
The floors under the equipment especially at the floor wall junctures need cleaning. Clean now and place on a more frequent cleaning schedule.
The drianline for the mop sink is detached from the connecting line tha tteminates in the mop sink below the top rim of the sink. Reattch the line and cut above top rim of the sink so that it is properly airgapped.
Tub with flour is on the floor. Keep all foods a minimum of 6' above the floor to allow access for routine cleaning.
The women's restroom door self closer does not work properly. Repair or adjust so that the door cannot stay open by mistake. Doors must be self closing to minimize access for insects.
The faucet for the 3c sink leaks severly. Repair leak.
Hair is not properly restrained. All food employees must wear proper means of hair restraint to minimize potential for hair to get onto foods. Provide ball caps, hats , hairnets, etc to properly restrain hair.
The hinge on the door of the prep unit is loose. Repair hinge so that the door closes and seals tightly so that the unit is efficient and maintains foods at proper temperature. Note that food temperatures were in compliance at time of inspection.
The front door was ajar at the time of inspection. Keep door closed to minimize access for insects. Corrected at time of inspection by closing door but door is not tightly sealed. Eliminate gaps to the exterior.
Scoops found in standing water ar eprohibited. Use water that is 135 degrees f or above or keep on clean surface. Ice water of 41 degrees f or below may be used also but ice must be added to water routinely to keep at 41 degrees f or below.
Paper towels are missing at all handsinks throughout the facility. Paper towels are required for proper hand drying. Provide paper towels immediately
Containers of foods are being double stacked on top of the other foods on top of this prep unit. This isprohibited as bottoms of containers may not be clean.
Manufacturer's five gallon soy soauce containers are being reused to store bulk foods incuding a salt and spice mix. This is prohibited. Provide approved food grade containers. Do not reuse soy sauce containers, once soy is used up from container
The walls by the soup warmer need to be cleaned. Clean now and place on a more frequent cleaning schedule
Uncovered foods in the new two door upright freezer and in the sliding door cooler up front. Keep all foods covered for proper protection while in storage.
The following non food contact surfaces need cleaning: the hood filters , the fryer cabinets, the gaskets on the prep unit doors, handles on the cooler doors, handle on the smoker, fire supression piping , outside of the bulk containers, outside of the grinder. Clean now and place on a more frequent cleaning schedule.
(Critical) Chinese noodles found on two sheet trays cooling at room temperature temped at 80 degrees f. Cook indicated was made 2 hours ago. Chicken for general tso's chicken found sitting in tub cooling at room temperature and was temped at 119 degrees f. It was unclear as to how long ago the chicken had been cooked. Potentially hazardous foods are required to rapidly cool from 135 degrees f to 70 degrees f in 2 hours and to 41 degrees f in an additional 4 hours. Corrected by placing all on sheet trays and into walk in cooler uncovered to properly expedite the cooling process.
(Critical) Cooked foods in the display cooler were sitting on top of paper menus and some foods had grocery bags covering these foods. These are not food grade approved surfaces. Use only food grade approved surfaces. Grocery bags may not be clean and paper menus can leach ink onto the foods and may also not be clean. Correct by providing approved food grade materials for covering and lining to absorb grease.
(Critical) The prep unit had assorted potentially hazardous foods at 47 degrees f. Ambient air temperature in the cooler was at 48 degrees f. Potentially hazardous foods must be maintained at 41 degrees f. Corrected by consuming/discarding foods within 4 hours from removal of temperature control. Unit was adjusted at time of inspection.
(Critical) Several badly dented cans found on the can storage rack. Bambood shoots and other chinese vegetables. Establish a separate area and designate this as an area for dented/damaged cans to be stored while waiting to be returned to the supplier. Train employees on what a damaged can is so that they can remove or not stock these cans and return to the supplier for credit. During inspection employee was asked to look at and pull damaged cans and they did not notice and pull two badly damaged cans. Training is required. Corrected in part by removing damaged cans at time of inspection and setting aside for return to supplier
(Critical) Pork and beef found marinating in tubs in rear prep area temped at 50 degrees f and 65 degrees f. Corrected by placing back into cooler. Not clear, but most likely was not out for more than 30 minutes during marinating process. It seems that the food was thawing out and as it thawed it was marinated. Do not exceed 41 degrees during thawing process and properly thaw as per thawing criteria on violation #3-501. 13
(Critical) Sewer gnats observed swarming area around rear prep/foods during inspection. Eliminate sewer gnats. Call exterminator for proper extermination procedures.
(Critical) Small bowl of chicken out from cooler for general tso's chicken awaiting order for cooking. Temped at 52 degrees f. It was indicated that the chicken had been in the cooler and was out during lunch rush for orders. However lunch rush was over and food was still sitting at room temperature. Although minimal quantities of food are allowed out during food prep, do not leave food out after use to prevent elevation of temperatures. Corrected by discarding chicken.
Wiping cloths found on counters not in sanitizing solution inbetween uses. Set up a wiping cloth solution to disinfect cloth towels inbetween uses using 50 ppm chlorine for proper concentration of sanitizer.
Improper thawing of pork and beef. Thaw as indicated above by placing into cooler enough in advance or under cold running water. Once thawed, you may prep and place back into cooler until ready to cook.
The furnace drainline that terminates into the mop sink drain needs to be resecured with proper airgap above the top of the mop sink to minimize potential for backsiphonage into the furnace/ac system.
Non plastic coated bulbs were stored on a shelf in open package above dry food storage. Relocate bulbs to a different location to avoid potential for glass fragments to get onto foods if bulb should shatter. Corrected by relocating bulbs to rear area where foods are not stored.
Scoops in standing water are prohibited. Use water that is 135 degrees f or above or keep on a clean surface.
The prep unit had an ambient air temperature of 48 degrees f. Unit was adjusted at time of inspection. By end of inspection unit had dropped down to 40 degrees f. Continue to monitor this unit for proper function
At onset of inspection four 5 gallon containers of brown sauce that had been just cooked were found cooling on the floor. All temped at 145 - 150 degrees f. This is an improper cooling technique. Cool in shallow containers rapidly from 135 to 70 degrees f in 2 hours and 70 to 41 degrees f in an additional 4 hours. Corrected by placing into shallower containers and into walk in cooler.
Floors under the equipment need cleaning especially by the fryer. The walls by the 3c sink /prep area where knives are stored need cleaning. Dust andgrease accumulation noted on fire suppression system piping above the smoker. Clean now and place on a more frequent cleaning schedule.
The following non food contact surfaces need cleaning: the fryer cabinets, the interior of the freezer, out doors and handles of upright freezer, interior of the prep unit, gaskets on prep unit doors (which are also torn), top lids of bulk containers. Clean now and place on a more frequent cleaning schedule.
Front door ajar at time of inspection. Keep door closed to minimize access for insects.
Most foods in the front display case, upright freezer and in the walk in cooler are uncovered. Foods must be kept covered during storage for proper protection. However it is ok to not cover foods during the cooling process to expedite cooling. Once cooled, ok to recover foods for proper protection
Gaskets on the doors of the prep units are torn. Once torn they are no longer cleanable. Replace split gaskets.
Cartons of broccoli on the floor in the walk in cooler. Keep all foods stored a minimum of 6" above the floor to allow access for routine cleanings.
(Critical) Food employee on the line observed to place food into mouth with hands while doing food prep and not stopping to wash hands. You must wash hands after eating. Food should not be eaten on the line during food preparaton. Take a break away from the prep area and wash hands prior to going back to food service. Corrected by discussion and employee washing hands.
(Critical) Employees are not routinely ashing hands as evidenced by lack of soap and or paper towels and dry sink basins. Large wastebasket kept directly in front of rear prep/dishwash area handsink and empty pump soap container in the sink by the cook area. Hands must be reoutinely washed to minimize potential for contaimination of foods and to minimize potential for foodborne illness. This is not a routine practice. Establish a risk control plan, retrain all food employees on how and when to wash hands and implement immediately. A risk control plan was provided.
The following non food contact surfaces need cleaning: the hood filter and trough under the filters, the fryer cabinets, the gaskets on all cooler doors, inside of the prep unit, inside of the upright freezer, sliding door tracks on the display outside of the cooler, the outside of the equipment, the outside and tops of lids of all bulk food containers, clean now and place on a more frequent cleaning schedule.
Domestic rival crock pot found in the prep area. This is a domestic unit and not approved for use in a food service establsihment. Replace with nsf commercially approved equipment
The faucet in the 3c sink is leaking. Repair leak
Fried foods found in tub on top of newspaper. Newspaper is not approved for foods to drain onto. Use approved materials such as paper towel and discard after used. Do not let foods remain on paper towel after finished draining the oil
Jackets found hanging on the canned storage rack. Relocate jacket to another area away from food storage as jacket may not be clean.
Scoops found in standing water. Use scoops with handles and keep in water that is 135 degrees f or above or on a clean smooth surface.
Paper towels missing from the handsink on the back wall near the back prep area. Provide paper towels for proper hand drying.
The flooors need cleaning especially behind the cooking equipment, under the equipment and at the floor wall junctures. The walls need cleaning in the prep area and by the trash. Clean now and place on a more frequent cleaning schedule.
Unlabelled white powder in soy sauce 5 gallon container. Properly label all foods as to their contents on the sides of the containers, to avoid mix up and for proper identification
Handsinks blocked for access for routine handwashing by large wastebasket in front of the rear prep area handsink and by an empty pump soap container in the sink basin nearest the cook area. Keep sinks accessible for routine handwashing and remove the wastebasket and the pump soap so that the handsinks can be accessed
Shrimp found thawing at room temperature on draintable of sink. Thaw under cold running water to expedite the cooling process.
Numerous foods uncovered in the walk in cooler. Keep all foods covered for proper protection while in storage.
The lighting in the rear dry storage area is inadequate. Replace bulb with a larger watt bulb for proper lighting intensity
Hair is not properly strained. All employes and owner must wear proper means of hair restraint to minimize potential for hair to get onto foods.
Soap found missing from both handsinks in the prep/cook and prep/dishwash area. Provide soap for proper handwashing.
Cartons of foods on the floor in the walk in cooler keep all foods a minimum of 6" above the floor to allow access for routine cleaning.
(Critical) Hot water was turned off in the men's restroom. Hot water must be supplied at all times for proper handwashing. Valve on bottom was turned on and hot water was resupplied by inspector at time of inspection. No leak was noted. Corrected.
(Critical) The fried rice warmer was found to be dirty and need cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) Sewer gnats or fruit flies found dead in the bulk containers of flour, ac must be repaired or turned on and doors closed and keep pests out. Note that there are no screens on the doors and will not be able to install as this is in a strip mall.
(Critical) Spray bottle with chlorox found stored with togo containers on shelf under the front counter. Store cleaners so that they are not next to or above food contact surfaces. Corrected by removing chlorox from this storage area to a separate designated location in the rear.
(Critical) Employees are not routinely washing hands as evidenced by lack of soap, paper towels, dry sink basins, large lid of pot in sink basin and non observance of employees washing hands during the inspection. Hands are to routinely washed as indicated above to minimize potential for foodborne illness. This practice is not in place and needs to be revised for proper handwashing.
(Critical) There are bowls that have food debris noted on top shelf of prep unit. It is unclear if bowls are for portioning. All bowls not maintained at 41 degrees f or below must be cleaned every 4 hours. Debris accumulation indicates this is not the case. Change policy to properly clean bowls every 4 hours or less if not kept in foods or at 41 degrees f or below.
(Critical) The inner lid of the prep unit is coated with food and is in need of cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) All prepared potentially hazardous foods in the front display cooler were found at 53 -56 degree f. Potentially hazardous foods must be maintained at 41 degrees f or below. All ph foods were discarded and denatured at time of inspection. Corrected by discarding.
(Critical) Numerous flies noted in the facility due to front door being opened. Owner indicates that there is no ac. However it may just not be on as it was turned on prior to end of inspection and seems to be functioning. If the air temperature in the facility is 91 degrees , coolers will also not function properly in addition to the fly problem. Flies were noted amongst food being prepped and in direct contacts with cabbage and noodles and other food contact surfaces.
(Critical) Beef found thawing out improperly at room temperature. Note that ambient air temperature in the kitchen was 91 degrees f. Beef found in 3c sink as high as 60 degrees f. Once thawed should be prepared or cooked or placed back into cooler. Corrected by discarding portion of beef in excess of 41 degrees f.
(Critical) Cooked chicken found sitting in bowl on counter at room temperature 90 degrees f. Kept out during lunch rush. Once cooked waiting to be ordered and cooked. Potentially hazarous foods must be maintained at 41 degrees f or below until cooked. Corrected by discarding.
Paper towels found missing from all handsinks in the facility. Owner indicates he just ran out. Provide paper towels for proper hand drying.
The front display cooler was found to be holding ph foods at 53 - 55 degrees f. All ph foods were discarded at time of inspection. Unit was adjusted and is ordered out of service until capable of holding ph foods at 41 degrees f or below.
The floors under the equipment need cleaning. The walls by the 3c sink/prep area need cleaning. Dust accumulation noted on ceiling covers for vents. Clean now and place on a more frequent cleaning schedule.
Soap missing from handsinks in the kitchen prep area. Provide soap for proper handwashing.
Bowls for scoops and scoops in bulk foods (plastic containers) and pot for rice found with food debris build up due to improper cleaning frequency. Employ cleaning frequency as indicated above. Routinely clean and place on a mofre frequent cleaning schedule.
The following non food contact surfaces need cleaning. The hood filters, the fryer cabinets, the gaskets on all cooler doors, the interior of the display cooler , clean now and place on a more frequent cleaning schedule.
The hinge on the left door of the prep unit is either broken or out of alignment. Adjust repair or replace so that hinge allows for the door to be closed properly at all times to maintain efficiency of unit.
There is a wood lid used to cover bulk foods possibly msg. This is an unapproved surface as it is not cleanable and is porous. Replace with a lid that is smooth and cleanable.
Handsink was blocked for access for routine handwashing by lid in sink basin. Sink was also bone dry and without soap and paper towels. Sink must be accessible for routine handwashing at all times.
Scoops found in standing water and embedded in bulk foods. Use scoops with handles and keep handle end extended out of the foods and in water that is 135 degrees or above or on a clean smooth surface.
Employee restroom in the rear had door propped open by cleaning equipment. Keep restroom doors closed to minimize attraction for insects.
Beef found thawing in bowl in 3c sink temped as high as 60 degrees f. Once thawed, prepare, cook or place back into cooler and hold at 41 degrees f or below. Thaw under cold running water not at room temperature. Corrected by discarding beef.
Front door ajar due to no ac and rear door has openings to the exterior allowing access for insects, etc. Repair ac so that the doors can be kept closed eliminating access for insects.
Numerous foods found uncovered in the walk in cooler. Keep all foods covered for proper protection while in storage.
Faucet leaks on the 3c sink. Repair leak to faucet.
Hair is not be properly restrained. All employees must wear proper means of hair restraint to minimize potential for hair to get onto foods.