619 E. University Ave
Ypsilanti, MI 48198
(Critical) Observed several ready to eat potentially hazardous foods to have improper date marking. At the reach in cooler by the coffee area, house made: hommus, dressings, sauces, and couscous were held beyond their discard date. Discard dates of 11/14/11, 11/18/11, 11/21/11 were noted at the sandwich make area reach in cooler several containers of commercially prepared lunch meat and house made lunch salads were improperly marked as to the duratin of holding. They were marked prep date plus seven or eight days. The discard date for these items is calculated by adding six days to the prep date. Pic corrected item during inspection by discarding outdated items and relabelling mislabeled items with the proper duration.
(Critical) Observed cream cheese at the sandwich make area at 55 degrees f. And coffee creamer at the customer coffee station between 42 and 50 degrees f. These items must be held at or below 41 degrees f. Pic indicated both items are used within one to two hours and definately within 4 hours. Pic would like to use time as a public health control for these items. However, pic does not have a formal written policy for the items. Pic was given a copy of section 3-501. 19 of the 2005°Food code as a guide to developing a written sop for time as a public health control.
Observed warewashing and food preparation at the front counter hand sink. Hand sinks are for handwashing only to prevent the potential contamination of food. Correct by discontinuing use of hand sink for food preparation.
Observed low hot water flow volume at the handwashing sink by the dishwashing area. Correct by repairing to provide an increased volume
No handwashing reminder signs were observed at any of the sinks within the estblishment. Correct by installing handwashing reminder signs at all handwashing sinks including the three restrooms
The counter top between the panini presses needs to be cleaned.