Ypsilanti, MI 48197
Found the door gaskets of the 3 door prep top cooler cracked and loose. To correct repair/replace door gaskets. Found the oil collection container in the gutter of the cooking hood missing. To correct replace oil collection container.
Found the top portion of the 3 door pizza prep top filled with ice to help keep tcs food at 41°F. Pic states they are adding ice to the top portion of cooler to help cooler hold tcs food at 41°F. To correct repair cooler to hold tcs food at 41°F without the use of ice.
(Critical) Found time/temperature control for safety (tcs) food, spinach 48°F, pasta 46°F, and cooked onions 50°F in the cold hold well. Pic corrected by discarding tcs food, and has been instructed not to use this cooler to hold tcs food, until repaired/replaced to hold tcs food at 41°F. Found tcs food, pepperoni 45°F, ham 45°F, and tomatoes 45°F in the top portion of the 3 door prep top cooler. Pic corrected by placing tcs food in an ice bath to cool and hold at 41°F , and has been instructed not to use this cooler to hold tcs food, until repaired/replaced to hold tcs food at 41°F.
(Critical) Found time/temperature control for safety (tcs) food, a large covered container of alfredo sauce 60°F cooling in the walk in cooler. Pic corrected by placing and stirring ice paddles in alfredo sauce to rapidly cool sauce, as there was time to cool tcs food to 41°F. . Pic has been instructed to monitor and ensure food is cooled properly.
Found the cold hold well and the 3 door prep top cooler not holding tcs food at 41°F. To correct repair/replace coolers to hold tcs food at 41°F or lower.
Found the floor under shelves in the basement storage area soiled with accumulation of debris. To correct thoroughly clean floor and keep clean.
Observed a bucket catching drips from the ceiling in front of the basement chemical storage area. To correct verify source of leak and properly repair to eliminate leaks.
Found the wall behind the pizza prep top cooler damaged with scratches and uneven surfaces. To correct repair wall to be durable, smooth, and cleanable.
Found the automatic soap dispenser not working. Pic corrected by replacing batteries and verified soap dispenser was dispensing soap. Pic was reminded to keep soap dispenser in good working order and provide soap at all times.
Found the backflow prevention device under the front counter leaking water with a bucket catching drips. To correct determine source of leak and repair as needed.
Facility has changed to a broad range quat sanitizer, but facility doesnot have the appropriate quat test kit. To correct provide the appropriate quat test kit (qt -40) for your new broad range quat sanitizer.
Found interior edges and panel of ice bin of the ice machine with rusty surfaces. To correct replace rusty parts of ice machine in future.
Found no thermometer in the 1 door worktop cooler. To correct provide internal hanging thermometer.
Found a hole in the wall behind the mop utility sink faucet and chemical dispenser area. To correct repair wall to be smooth and easy to clean.
Found an in use thermometer with a range of -40°F to 160°F on the prep cart. To correct replace thermometer with ones that have a range that is suitable for your needs, that is thermometer range should be between 0°F to 220°F, as facility cooks/reheat foods to 165°F.
Found the door gaskets of coolers soiled with accumulation of debris. Found the pizza hood filters soiled with greasy build up. To correct clean as soon as possible, and clean on a more frequent schedule.
Found the wall behind the 3 door prep top cooler damaged. To correct repair and finish wall to be smooth and easy to clean.
Found the ceiling tile and light shields in the front counter area soiled with dusty build up. To correct clean ceiling and light shields.
(Critical) Observed three bulk containers of pasta cooked the previous day to still be at 47 to 50f after about 22 to 24 hours. Corrected by discarding the pasta
In the future implement the following procedures to quickly cool your bulk pasta: continue your ice bath longer, place the pasta into more containers (preferably metal), leave the pasta uncovered/vented while during the cooling process, frequently stir the pasta to help release trapped heat. Also, implement a cooling log to track the temperature of this food. Use a timer as a reminder to stir and check the pasta temperature every hour during the cooling process.