Family Chicken, Inc.

Contact Information

510 W. Michigan Avenue
Ypsilanti, MI 48197

Health Report - 05/08/2013 (6 critical incident(s))

(Critical) Observed eight portions of cooked rice with chicken/spices (jambalaya??) to have been made on 4-29. These foods expired on 5-5. Corrected by discarding

(Critical) Observed portioned baked beans, coleslaw and macaroni salad to not have prep or expiration dates. Provide date marks for these foods when they are prepared

(Critical) Deep fried chicken in the hot holding unit was found to be at 125 to 130f. Corrected by adjusting the temperature setting of the hot holding unit to maintain foods at 135 and above

(Critical) Observed the cook not wash his hands at the kitchen hand washing sink before making a hot chicken or beef steak hoagie sandwich. He was processing raw chicken at the food preparation sink prior to making the sandwich. Also, the cook did not wash his hands upon returning to the kitchen after smoking outside. Corrected by education and by washing his hands

(Critical) Observed used tongs only being washed and rinsed before returning them to the food serving line to be re-used. Corrected by taking these tongs to the three compartment sink for wash, rinse and sanitizing. New, clean tongs were provided at the food service line

(Critical) Provide a hand washing sink in the dish washing area of the kitchen so employees don't have to go into the back room to wash their hands by the hot water heater. This back room hand washing sink (really a utility sink) will then be used as a mop sink

Observed flattened cardboard being used as a shelf liner in a couple locations and a cardboard box being used to hold spices on a bottom shelf in the cooking area. Eliminate the use of this cardboard and provide a plastic container for your spice storage

A screened door at the back of the kitchen has large gaps at the top and bottom (the metal door frame is taller than the screen door. Modify this screen door to keep pests out of the kitchen

The utility sink in the back room of the kitchen has been used as a hand washing sink. A new sink will need to be installed in the dish washing area. Once the new hand washing sink is provided, this utility sink can then be used as a mop sink

1) small, clear plastic clam-shell type food containers (used to portion out raw chicken and beef) are being cleaned and saved for re-use. Discontinue this practice and either discard these after each use or switch to plastic portion bags or portion this product per each order from a bulk container. 2) observed a single use glove sticking to the interior of the large food container in the walk in cooler. This glove has been used previously. These gloves are for one time use only. Please use a new glove each time cole slaw is dispensed or use a spoon/scoop

Health Report - 11/20/2012 (0 critical incident(s))

This incident (10906) does not have any more information on it

Health Report - 05/02/2012 (1 critical incident(s))

(Critical) Observed five containers of cooked chicken livers in the hot box from the previous day to only be 120 to 122f. Corrected by discarding this food. Ensure your hot foods stay above 135f after cooking

Observed the area on the soda dispensing machine where the diffusers and spouts attach to be in need of cleaning more frequently. Utilize a small brush for these surfaces

Observed a wooden butcher block knife holder on the back shelf with knives in it. This wooden knife holder is not easily accessible for cleaning. Provide either a cleanable commercial knife rack, a magnetic knife holder or utilize a storage container for these knives

Observed a medium and a large container of spices/seasonings to be stored on the floor next to the bulk flour containers. Provide a small table with four legs or a wheeled cart to store these items on to make it easy to clean the floor and to protect the food container from contamination

Observed a wet wiping towel resting on the back counter. Please only store your wet towels in a solution of sanitizer at the proper strength to prevent bacterial growth

No trash can is provided at the back kitchen hand washing sink

Health Report - 10/27/2011 (4 critical incident(s))

(Critical) Observed lemon scented chlorox bleach provided for sanitizing equipment. This bleach is not approved for this use. To correct only purchase and use a regular chlorine sanitizer with an epa registration and proper use directions for sanitizing food contact surfaces

(Critical) On several occasions the cook was observed to not wash his hands after handling & cooking raw chicken. Also, he is wiping his wet hands on his apron after washing and draining the raw chicken. Food service workers must wash their hands with soap and hot water after contaminating them.

(Critical) As of sometime in september of this year the ownership changed. A new owner must apply for and be issued a food service license in their own name. To correct, complete a food service application at our office (705 north zeeb road, ann arbor, mi) by 5 pm tomorrow october 28th, 2011

(Critical) 1) staff explained they are washing equipment with hot, soapy water, sanitizing then rinsing the dishes with plain water. The correct order is to wash with hot, soapy water, rinse with water to remove soap and food, then sanitize in an approved chlorine sanitizer at 50 to 200 ppm chlorine. 2) observed an employee only wash and rinse dishes without sanitizing them. A sticker is already on the wall at the dish washing station showing how to set up the three compartment sink. Follow this set-up to wash, rinse and sanitize your equipment

Observed excessive dust accumulation on a ceiling grate located above a shelving unit in the back hallway. Please clean this grate

A low wooden table is stored in front of the back kitchen hand washing sink blocking access to the sink. Relocate the table to provide proper access to the sink