4009 Carpenter Road
Ypsilanti, MI 48197
These areas in need of cleaning: interior black pan used to store small, black single-service cups, handle area microwave oven, underside of pop dispenser housing, handle area dining room cabinet, top ledge of dining room cabinet doors and floors under shelving units in rear kitchen. Please clean now and as often as necessary to maintain in clean condition. Please remove pop storage crates from under rear shelving units; this will make it easier to keep clean
(Critical) Paper towel dispenser jammed in men's public/employee restroom; paper towels not dispensing. Paper towels shall be available at all times at all handwash sinks. Corrected at time of inspection by repairing paper towel dispenser so paper towels dispense properly.
(Critical) Quaternary ammonium test kit not being used to monitor sanitizer concentration at sanitizer compartment of manual warewashing operation rear kitchen. Corrected at time of inspection by discarding two wet quat test kits and opening new quat test kit. Discussed with pic to use quat test kit each time sanitizer solution set up and then throughout the day to confirm proper sanitizer concentration. Quat found at proper concentration at manual warewashing operation.
This incident (42527) does not have any more information on it
(Critical) Make line not maintaining food at proper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. Critical corrected: at time of inspection discarded all potentially hazardous food maintaining >41°F. Top layer of food maintaining at 51°F - 54°F. Per pic on tuesday, 6/19/12 employee noticed temperature of tomatoes was "high"; owner was notified; repair person "steve" on site wednesday; ordered new compressor; temperature log does not reflect any "high" temperatures for tues, 6/19/12 or wed, 6/20/12. No evening temperatures taken on wednesday, 6/20/12 or today, thursday, 6/21/12. Per pic did place pan of ice under food. At time of this inspection 2 large bags of ice were purchased; dropped all pans of potentially hazardous foods into bottom of sandwich make line; surrounded all pans with ice above the food level; bucket placed under drain line; monitor bucket throughout the day and empty as needed. Extra bag of ice is in freezer. New ice will need to be added to assure ice level maintains above food level at all times and temperatures shall be taken several times throughout the day to assure all potentially hazardous foods maintain at 41°F or below at all times. You may continue to operate under these conditions until the compressor has been replaced and the unit can maintain proper food temperatures, <41°F at all times without ice
(Critical) Observed some bread forms in clean dish area in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Critical corrected: at time of inspection bread forms properly cleaned and sanitized. Please pre-soak if necessary to remove all bread before washing
Inaccurate ambient air thermometer in upright reach-in-cooler in dining area. Please replace and place for easy viewing
(Critical) No hot water throughout facility. Hot water shall be sufficient to meet the peak water demands throughout the food establishment. Critical corrected: at time of inspection owner on site to re-light the pilot for gas hot water heater. Per owner last evening noticed pilot was out at close. At end of inspection hot water is now available; waited for hot water heater to recover. It is critical that hot water be available at all times at all sinks for proper handwashing, warewashing, etc.