1494 Ecorse Road
Ypsilanti, MI 48197
(Critical) The hot water heater on the left side of the establishment is not providing hot water to any of the fixtures. It sprung a leak yesterday and has been shut down. The hot water heater serves only the left side and provides hot water for two handsinks and one 3c sink. As per owner, the hot water heater is to be replaced tomorrow. Upon health dept. Review and plan specialist, a. Hauck has determined that you may replace the existing hot water heater with a residential unit that provides a minimum of 50 - 75 gallons and 40, 000 btu. A commercial unit of same capacity/btu may also be installed if you so desire. An rcp will be required for 2x no hot water in the food service establishment. Correct as indicated above
(Critical) Paper towels found missing from the handsink near the deli prep cooler. Provide paper towels for proper hand drying. Corrected by providing paper towels at time of inspection
(Critical) Hot water was not being provided to any of the fixutres on the left side of the establishment. The pilot light was out for the hot water heater. Right side of establishment had hot water. Until hot water is provided use the handsinks on the right side of the building. There are two hot water heaters and the one for the right side of the establishment is proper functioning.
(Critical) Corned beef and turkey found on the right side of the prep cooler in the top section at 45 - 46 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by relocating these foods to the walk in cooler and consuming within 4 hours of removal from temperature control. All other foods were maintaining temperature control in this unit. It is unclear why these foods were out of temperature control.
(Critical) Drain flies noted throughout the facility. Eliminate drainflies. Call professional extermaintor to eliminate insects.
The hood filters for the chicken cooking area were found to be in need of cleaning. Clean now and place on a more frequent cleaning schedule. Shelves in the walk in cooler where raw chicken is stored hav efood debris build up. Clean now and place on a more frequent cleaning schedule.
Restroom door was open at time of inspection, keep the restroom door closed to minimize access for insects and rodents.
Assorted cartons and containers of foods found on the floor in the walk in freezer. Keep all foods stored a minimum of 6" above the floor to allow access for routine cleaning.
Mops were in the mop bucket which still had water in it from cleaning previous nite. When done with cleaning, hang up mops to dry and empty water from the mop bucket into the mop sink.
The togo containers at front counter are stored with the inner part exposed. Invert the containers to minimize contact and to minimize airborne contaminants with the food contact surface.
The hot water knob for the 3c sink will not regulate hot water when provided from hot water heater. Hot water is being turned on and off under the sink. Replace the hot water knob for this sink so that the hot water may be provided from the faucet not under the sink
Sliced tomato and package of cheese were found sitting on top of the lids of the containers of food in the top section of the deli prep cooler. Also lettuce leaves were extended up out of the container so that they were way above the top rim. This unit is designed to hold foods at 41 degrees f by being in the container and submerged in the well. Do not place potentially hazardous foods above the top rim on lids or any other method as over time they will not maintain temperature control. At the time these foods were 41 degrees f but as day goes on and cooler is in use temperatures will rapidly elevate. Corrected by discussion and placing foods into bottom of cooler or into container. Corrected
(Critical) The spray bottle with purple liquid on the shelf at the front counter was unlabelled. Clear liquid in spray bottle in the rear cook area was no longer readable for the bleach water. Properly label all spray bottles as to their contents for proper identification and to avoid mix up or mis use. Corrected by labelling all unlabelled spray bottles at time of the inspection.
(Critical) The flour was not labelled on one bulk container and the other one was barely legible due to fading/washing of outside of container. All foods must be properly identified. Corrected by labelling bulk flour.
(Critical) The salads that had just been made were not date marked at time of inspection in front display case. Remainder of prepped lettuce in the wic that had been used for salads was not datemarked. Whipped topping opened in front display case was not datemarked. All potentially hazardous foods that are ready to eat and held over 24 hrs must be datemarked with a consume by date. Maximum consume by date is 7 days including the day that the food is prepped and/or bag is opened. Corrected by datemarking salads, whipped cream and lettuce with a maximum consume by date of 7 days
A cardboard box is being used as a mat by the fryers. This is prohibited as it is absorbent. Use a rubber mat or duckboard that is cleanable as a non skid surface or other approved materials. Cardboard is not approved for this purpose
The ice scoop is being stored on a surface that is in need of cleaning. Clean now and place on a more frequent cleaning schedule. You may also provide a separate container for the ice scoop that is routinely cleaned.
The following non food contact surfaces need cleaning: the hood filters, gaskets on the reach in cooler door at the front serve area, the interior bottom of the reach in freezer. Clean now and place on a more frequent cleaning schedule.
The shelving inside the walk in cooler need cleaning. Clean now and place on a more frequent cleaning schedule.
The floors and walls in the walk in cooler where raw chicken is stored are in need of cleaning. Clean now and place on a more frequent cleaning schedule.
The display cooler had frost build up and an elevated ambient air temperature of 46 degrees f. All potentially hazardous foods were removed so the unit can be defrosted. Once defrosted, potentially hazardous foods may be placed back into unit, provided that the unit can hold ph foods at 41 degrees f or below.
(Critical) The meat holder on the slicer is cracked. Once cracked it is no longer cleanable. Replace this part with a new one that is smooth and cleanable.
Raw frozen meat found thawing in the sink in standing water. Thaw under cold running water for proper technique. Corrected at time of inspection by turning on cold running water
Manufacturer's containers are being reused for other food storage. Once the food in container is consumed, discard container. These containers's are not approved for reuse.
Ice scoop found with the handle end in the ice. Keep the handle end out of the ice to minimize contact with the ice.
Emplyee at the front counter is not wearing proper means of hair restraint. Provide a hat or other suitable means of hair restraint to minimize potential for hair to get onto foods.
The light bulb for one of the overhead heat lamps is burnt out. Replace bulb or repair fixture as needed.
The gasket on the door of the wif is torn and hanging off the door. Once torn gasket is not cleanable. Replace split gasket.
The thermometer for the deli prep unit is missing. Replacer the thermometer in order to properly monitor the tempratures for the unit.
Chicken in trays on the floor in the walk in cooler. Keep all foods a minimum of 6" above the floor to allow access for routine cleaning. Correct by keeping foods a minimu of 6" above the floor to allow access for routine cleanings.
(Critical) Datemarking was not in compliance at time of inspection. Foods requiring datemarking where not dated. All foods that are potentially hazardous ready to eat and held cold over 24 hours must be datemarked. This includes deli meats (once package is opened), whipped cream in front display case, salads in the display case, macaroni and cheese, baked beans and other prepared foods. A maximum consume by date of 7 days including the day the food is opened or prepared must be placed on the food product. Food must be consumed or discarded by that day. Add 6 days to the current date for proper datemarking and place on the container of the food product. Correct as indicated above and revise and implement date marking policy immediately.
(Critical) Macaroni and cheese was reheated for hot holding without reaching 165 degrees f. Moved from oven and placed into hot holding too soon and temped at 114 degrees f. The rest of the foods in the hot holding cabinet were 140 degrees f. Corrected by reheating the mac and cheese to 165 degrees f.
(Critical) Rustoleum spray container on the prep table in the cook/prep area on the side. Pain relief gel stored on the shelf in contact with the togo cups. Relocate rustoleum spray and pain reliev gel to a separate designated location away from prep areas and food contact surfaces. Corrected by relocating these products to a separate designated location.
(Critical) Roasted and fried chicken temped at 130 degrees and a range of 114 - 130 degrees f in the hot holding cabinet and the chute respectively at the front counter. Potentially hazardous foods must be maintained at 135 degrees f or above. Corrected by reheating chicken to 165 degrees f and adjusting the units. There are two hot holding bulbs missing from the fried chicken chute. Those bulbs must be replaced. See 4-301. 11
The following non food contact surfaces need cleaning: the interior of the display case and the sliding door tracks on the unit, the non food contact surfaces of the slicer, clean now and place on a more frequent cleaning schedule.
The togo containers have the inner part of the container exposed. Invert containers to minimize airborne contaminants and contact with the inner part which is a food contact surface.
The handsink in the side prep area is blocked for access for routine handwashing by a large prep table cart that is parked directly in front of the handsink. Relocate this table dso that it does not block the sink to allow access for routine handwashing.
The roasted c hicken was found in the hot holding cabinet at 130 degrees f. The unit was not properly adjusted to hold the chicken at 135 degrees f or above. Corrected by adjusting the unit and holding chicken at 135 degrees f. The fried chicken in the chute was found to range between 114 degrees f to 130 degrees f. Two of the bulbs above the chicen are missing. Provide heating bulbs to maintain chicekn in the chute at 135 degrees f or above.
The oven is in need of cleaning. Clean now and place on a more frequent cleaning schedule.
Aluminum foil lining the tables and shelves is not approved for this purpose. Remove aluminum foil and routinely wipe down this area instead of providing aluminum foil as a splash guard.
(Critical) Macaroni and cheese was reheated and placed into hot holding cabinet without reachin 165 degrees f. There were two trays and one was at 140 degrees and the other which had been reheated in a different section of the convection over was only at 110 degrees f. Use a thermometer to check the temperature to make sure all reheated food that is to be held hot reaches 165 degrees on the reheat. Corrected by discussion, placing macaroni and cheese back into oven and reheating to 165 degrees f.
(Critical) Employee observed touching ready to eat foods for salad with bare hands. This is prohibited. Bare hand contact is prohibited with ready to eat foods. Corrected by discussion and washing hands and putting on gloves to complete salad prep
Chicken gizzards found cooling in large tub covered temped at 55 degrees f after 5 hours. Was cooling uncovered until just recently as per discussion and evidenced by lack of moisture on underside of cover. Proper cooling method indicated by placing single tiered on cookie sheet and cooling uncovered in the walk in. Revise your cooling method. Corrected by spreading all chicken gizzards on sheet tray and cooling uncovered. By end of inspectiion temperature had dropped down to 41 degrees f.
The oven and the stove top need cleaning. Clean now and place on a more frequent cleaning schedule.
The pop nozzles on the pop machine need cleaning. Clean now and place on a more frequent cleaning schedule.
The juicer in the rear prep area is not commercial equipment and is not approved. Replace with commercial equipment when in need of replacement.
The following non food contact surfaces need cleaning. : the fan cover on portable fans that are in use and not in use. The hood filter above the fryer and the gaskets on the prep unit doors reach in section near the sandwich melter. Clean now and place n a more frequent cleaning schedule.
This incident (11644) does not have any more information on it