Ypsilanti, MI 48197
(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without proper date marking. Once opened, prepared or removed from freezer these food items shall be clearly marked with the discard date. Critical corrected: at time of inspection discarded opened whipped cream and clearly marked container of hard-boiled eggs (date prepared known by pic). Recommend placing both preparation/open date and discard date on food items
(Critical) Cold potentially hazardous food items found at improper temperature on counter near serving window. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. (1) critical corrected: at time of inspection temporarily using time as a public health control to get through lunch serve period (12:00 pm - 1:15 pm). All food items discarded end of serve period. Creamy cole slaw found at 57°F potato salad found at 61°F ham sandwiches found at 67°F normally this serving location serves hot food items that are kept hot in 2 stoves in kitchen. Back-up pans of hot food kept hot >135°F. Recommendation for cold potentially hazardous food items in addition to using time as a public health control is to store some of the food items in the refrigeration unit maintaining at 41°F or below until needed. For example instead of one large pan of cole slaw or potato salad out on the counter place into two containers; one pan out on counter to serve from and one in refrigeration unit maintaining at proper temperature. Instead of 2 pans of sanwiches out; place one in the refrigeration unit. When making any cold potentially hazardous food items please pre-chill all ingredients including the bread for sandwiches and batch where possible. (2) critical corrected: at time of inspection discarded leftover oatmeal found in three small bowls on cart found at 69°F. As discussed above a time as a public health control policy will be implemented for this facility.
Plexi-glass barrier for reach-through window in poor repair. Please replace with durable barrier to properly protect the food during preparation and display. Please consider sneeze shield that would be high enough to properly protect the food.
Please provide additional lighting in dry food storage section in basement
Innacurate thermometer in 3 door upright reach-in-cooler in dining area. Please provide accurate thermometer and place for easy viewing
Observed apples in a bowl and some in a box without protection in dining area. Please provide sneeze shield or cover to protect fruit if washed. Please place sign on apples if they have been washed or not to properly inform customer
Interior top section of microwave oven in need of cleaning. Please clean now and place on routine cleaning schedule
Please cover food between customers to properly protect the food items from potential airborne contamination
Sanitizer concentration low in wiping cloth spray bottle. Please provide quat sanitizer at proper concentration per manufacturer's label use instructions
Handwash sink being used to rinse off dishes prior to washing. A handwash sink may not be used for purposes other than handwashing. Handwash sink not accessible for handwashing. Per pic separate handwash sink to be installed