1315 E. Michigan Avenue
Ypsilanti, MI 48198
Observed the hood filters over the smoker with an accumulation grease. Also, outside observed grease leaking from the sidewall mounted exhaust fan. Correct by cleaning now and on a more frequent basis to prevent the accumulation of grease
(Critical) Observed no soap available at the only handwashing in the kitchen. Pic corrected during inspection by providing soap at the handsink. Item corrected. This violation was observed during the last inspection. Therefore, a risk control plan needs to be developed and submitted to the health department for approval. A copy of risk control form was provided to mr chang during the inspection
(Critical) Observed no small diameter thermometer in the facility suitable for measuring the temperature of thin mass food items such as hamburgers. Correct by providing an approved small diameter thermometer.
Observed the ventilation hood at the fryer and grill area to have open seams and separated panels. Correct by repairing. This is a repeat violation
Observed the sides of the grill and the support shelf under the grill with an accumulation of built up grease and food debris. Correct by cleaning now and on a more frequent basis to prevent the accumulation of grease
Observed the fryer and grill vent hood with a heavy accumulation of grease and debris. Correct by cleaning now and on a more frequent basis
(Critical) I found raw hamburger sitting out a 61 degrees f. As discussed, potentially hazardous food (phf) requiring cold holding must be held at a temperature of 41 degrees f. Or below at all times. It is unsafe to let hamburger sit out at room temperature. Immediately discontinue this practice. Corrected at the time of inspection. The hamburger has been refrigerated.
(Critical) Employees cannot wash hands properly as there is no soap or paper towels in employee restroom or at handsink in prep area in basement. Handsink in grill area did have paper towels, but minimal amount of soap. All handsinks must have hot water and be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by restocking all handsinks with soap and paper towels at time of inspection. Critical corrected