619 E. University Ave
Ypsilanti, MI 48198
(Critical) At the front sandwich display counter observed several premade "grab and go" sandwiches and salads without datemarking. These sandwiches shall be datemarked as outlined above. Pic corrected during inspection by properly datemarking the items. Item corrected
In the cafe observed the floor under the sandwich make area soiled with food debris. Correct each item by cleaning now and on a more frequent basis to prevent the accumulation of food debris. The pic indicates this area is on a scheduled cleaning frequency. The pic plans to increase the frequency of cleaning.
(Critical) At the reach in cooler on the main cook line observed the following cold holding food/temperature combinations: in the prep top portion foods at 50 degrees f. : 1. Sliced turkey lunch meat 2. Sliced ham lunch meat 3. Precooked chorizo sausage 4. Smoked salmon 5. Sliced cheese 6. Sliced tomatoes in the reach in portion found chicken salad at 48 degrees f. These items had been in the cooler at least since 11 am. The air temp thermometer inside the unit registered 49 degrees f. The thermostat on the unit was found to be set improperly as to not provide proper cooling. Pic adjusted the thermostat to a cooler setting. After an hour all temperatures were found to be at or below 41 degrees f. The above mentioned tcs items were discarded and replaced with fresh proper temperature product from the wic. Pic indicates he will start using cooling charts to log temperatures. Item corrected.
(Critical) In the kitchen prep area observed drain flies and house flies swarming around the mop sink and soiled linen storage. Soiled linens were picked up during the inspection. The pic discussed more frequent pick up with the linen company. The pic agreed to call pest control company. The pic will also have drain and mop sink cleaned. A reinspection will occur within 10 days to confirm control of the flies
Observed the following floor areas with an accumulation of food soil and/or food debris: 1. At retail store inside wic. 2. In cafe at sandwich make area. Correct each item by cleaning now and on a more frequent basis to prevent the accumulation of food debris. This is a repeat from the last inspection
Observed the warewashing sink used to wash produce without prior cleaning. Sink should be cleaned as described above.
At the retail store observed open cases of wine stored in the toilet room. Correct by moving wine to a suitable location outside of the bathroom
Observed the following floor areas with an accumulation of food soil and/or food debris: 1. At retail store inside wic. 2. In cafe at sandwich make area. 3. In cafe rear preparation area by the service sink and soda box shelf. Correct each item by cleaning now and on a more frequent basis to prevent the accumulation of food debris
(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. ,
(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.
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