23 N. Washington
Ypsilanti, MI 48197
(Critical) Handwashing is not taking place as regularly as it needs to be in this facility. Paper towel and soap dispensers were not all stocked in the main kitchen and the handsinks at savoy bar were blocked by a lot of "stuff". Handwashing is crucial to control the spread of harmful pathogens. I will be back this week to verify the new paper towel dispenser is put up and stocked and soap dispensers are cleaned out of hardened soap and re-stocked and savoy sinks are not obstructed by all the stuff.
(Critical) I found cheesecake that was dated 6/18 in the walk in cooler and it was growing mold. Staff need to audit foods and the use by dates and discard outdated and spoiled foods. Corrected by discarding.
(Critical) Just like last summer, both the make line cooler and the pizza cooler were not holding safe temperatures (<41*f). Product was observed at 48f-50f in both units in the top and bottom. All phf's were discarded and you are not to use these units until repaired. Staff need to be taking temps of all coolers at least 2 times a day and record on refrigeration charts. I will be back this week to verify uunits are working properly.
(Critical) The date marking system in the kitchen is not in compliance. Some are dating the open/make dates, others are dating use by dates and some foods are not dated at all(opened cream cheese, house made ranch dressing). You need one consistent date marking system. Use the use by dates. I will be back later this week to verify a consistent system.
(Critical) Raw shell eggs were found stored above ready to eat foods in the walk in cooler. Store eggs with other raw animal product. Corrected by doing such.
All of the beverage coolers at savoy bar have at least 2" of dirty, stagnant water in them. You must repair all of these coolers so any water automatically self drains.
There is no certified manager in this store. You need to have one of the bar staff and kitchen staff get certified in the manager certification course within 90 days.
You need to get filters that are missing in your exhaust hood.
Repair the damaged screen on the door in the kitchen.
The entire savoy bar was observed filthy and in total disarray. You must make sure bar staff are thoroughly cleaning and organizing the bar area. I will be back later this week to verify this is being done.
I observed drain flies and house flies around the bin of soiled wiping cloths in the kitchen. There were maggots in the wiping cloths. Staff need to be storing soiled lines in covered containers to keep from attracting insects. Towels were discarded.
You need to be cleaning your cooking equipment more frequently.
You need to repair all of the urinals that are not flushing.
(Critical) Repeat violation 2 times. Complete risk control plan. Your menus are not in compliance. All of your menus must be the same, with all the items you offer undercooked marked with an asterisk and the advisory statement at the bottom of each page that has an asterisked item on it. I will be back in 3 weeks to verify that all menus are in compliance with this.
(Critical) Taco burger and chicken were not re-heated to >165*f. I observed them at ~100*f. Staff must be heating previously cooked and cooled product to >165*f and be using thermometers to verify this. Since product was just being being heated, i allowed them to further heat these two items to >165*f. Corrected by doing such. I also suggested they re-heat on the stove, not in the microwave.
(Critical) The soda gun nozzles/diffusers were observed dirty in the upper bar and at club divine. Staff need to be cleaning them more thoroughly with brushes and sanitizing them every 24 hours. I will be back in 3 weeks to verify this is being done.
(Critical) I found tuna, rice and cooked potatoes that had expired dates (1/20 and 1/21). Staff must be taking inventory of product dates and disposing foods when they expire. Corrected by discarding.
Lights need to be protected in the dry storage area in the basement.
The handwash sinks must be kept clean and are to be used for handwashing exclusively!!!
The urinals in the bar restroom and at divine do not flush. Also, the trough urinal has no flush device. You need to repair all urinals and install a flush device on the trough urinal or remove it. Also, you need to replace the damaged urinal in the bar restroom.
Please be sure to thoroughly clean the following areas on a daily basis: the interior of the coolers, the gaskets on the coolers, the interior of the microwaves, the fan gaurd in the walk in cooler.
Replace all of the torn and damaged gaskets on the coolers.
The soap dispenser is sitting in the handsink basin at divine. Re-mount this to the wall!!!
2 of the 3 handsinks in the kitchen had no paper towels stocked at them. Staff need to be re-filling them as soon as they go empty. Corrected.
Store cleaned utensils with all the handles in the same direction and keep covered.
You need chlorine test papers in the kitchen and at the bar. Be sure to be testing for sanitizer in all 3 of your dishmachines on a daily basis. Keep at 50-100ppm
Dry foods (flour, bread crumb, sugar) need to be kept in a covered container once bags are opened.
(Critical) Most of the beer spout nozzles have mold growth on them. Also, the pop nozzles at club divine are all dirty. You folks must be assuring staff are cleaning these every 24 hours to preclude the growth of this slime. Clean and sanitize them and i will be back to verify in 3 weeks.
(Critical) Repeat violation 2 times in a row. Complete the risk control plan for this repeated violation within 10 days and fax in to me for my review. Once again, i found dirty utensils stored with cleaned items. (tongs and grill scraper). Pic needs to assure staff are properly cleaning and sanitizing utensils before storing. All utensils were washed while i was here. I will be back in 3 weeks to verify your plan is working.
(Critical) I found several cans of unapproved raid insecticide in the store along with unapproved fumigators. You cannot do your own insect control in a food/beverage facility. Remove all unapproved product from the store. Corrected by doing so.
(Critical) The make line flip top cooler and the pizza prep cooler were not holding product at 41*f or less. Temps of all foods ranged from 43*f to 55*f. All potentially hazardous foods were discarded. You are not to use these 2 units until they are repaired and verified they can hold product at 41*f or less. Before you use them i will need to come out and confirm they are capable of holding 41*f or less. Units need all new door seals put on, as well. You also need to look at ways to cool down your kitchen so your refrigeration does not have to work so hard to keep product cold.
(Critical) Repeat violation 3 times in a row. Office conference required. Once again, you have a large infestation of drain flies throughout this entire facility. A licensed pest operator is in the store now creating a plan to eliminate the current population and set up methods to control them from re-populating. Bring in a detailed risk control plan to the office conference. I will be back in 3 weeks to verify drain flies have been eliminated from this facility.
(Critical) You do not have a menu advisory for your meats that you offer undercooked. You need to have the menu's corrected within 3 weeks and i will be back to verify that they have been.
(Critical) The ice machine at the bar was observed dirty. This unit needs to be thoroughly cleaned in all the hard to reach areas and up inside the bin on every 4 months or so. All ice was discarded and unit is to be thoroughly cleaned by professional company. I will be back to check on this in a couple of weeks.
Your facility is not being kept clean enough. You need to make sure that all 3 bars are kept on a thorough cleaning schedule and that the kitchen is thoroughly cleaned at the end of each day. The basement also needs to be kept cleaner. I will be back in 3 weeks to verify for cleanliness. All soiled linens need to be kept in covered receptacles. Beverage cans and bottles need to be rinsed out and stored in a manner that will not attract flies. Mops must be hung up after uses and brooms and dustpans need to be kept clean. All of these factors are contributing to your drain fly infestation.
You need to clean the drip pan at the stove more often in the kitchen. Clean inside the coolers better please. Remove the racks from the bottom of cooler.
There are no paper towels stocked at the break room handsinks in the restrooms or at the handsink at divine. Staff need to always keep stocked.
Repeat violation 2 times in a row. Most all of the beer coolers and the glass chill coolers still have standing water in the bottom of them and are dirty. You need to have them all serviced to be self draining and clean them all. I will be back to verify this has been done in 3 weeks.
Repair the plumbing leak in the basement storage room. Also, several of the urinals are not self flushing per design. Repair the auto faucets in the women's restroom to be on for at least 20 seconds.
You need to obtain bins with covers to store your clean utensils in in the kitchen. Keep handles all in same direction and keep lids on them.