Full House Inc

Contact Information

57 Ecorse Road
Ypsilanti, MI 48197

Health Report - 03/21/2014 (1 critical incident(s))

(Critical) At the ice machine on the delivery chute between the ice maker and the ice bin observed a red residue. Correct by cleaning now and on a more frequent basis to prevent the accumulation

Health Report - 09/03/2013 (1 critical incident(s))

(Critical) Observed no small diameter probe type thermometer. Correct by providing an approved thermometer

Provide a service sink as outlined above

Health Report - 03/14/2013 (0 critical incident(s))

This incident (11726) does not have any more information on it

This incident (37890) does not have any more information on it

Health Report - 09/10/2012 (0 critical incident(s))

At the main cook line ventilation hood observed gaps between the filters. Correct by replacing or repairing the filters to eliminate gaps between the filters. Pic indicates existing filters have been damaged and new filters are on order and will be replaced as soon as they arrive.

Health Report - 03/12/2012 (0 critical incident(s))

In the kitchen, observed the floors and walls around the fryer with an accumulation of grease. Correct by cleaning now and on a more frequent basis to prevent the accumulation of grease

In kitchen at ventilation hood above grill top and fryers observed the filters to have an accumulation of grease. Correct by cleaning now and more frequently to prevent the accumulation of grease

Health Report - 08/25/2011 (4 critical incident(s))

(Critical) I found that the dish machine is not dispensing chlorine based sanitizer as designed. This type of machine is designed to provide (50) parts per million (ppm) chlorine sanitizer solution. The dish machine must be frequently checked to ensure that it is functioning properly. Additionally, use your chlorine test strips to check the final cycle water to ensure that it contains (50) ppm chlorine sanitizer. A follow-up inspection will be conducted to ensure that this critical violation is corrected.

(Critical) I found a large container of raw hamburger patties sitting out in the main prep area. The hamburger patties were at temperatures of 46-54 degrees f. Potentially hazardous food (phf) must be held at a temperature of 41 degrees f. Or below at all times. Failure to maintain phf at proper temperature, can result in food borne illness. This practice must be discontinued. Corrected at the time of inspection. The hamburger patties were discarded.

(Critical) I found that the dish machine is not dispensing chlorine based sanitizer as designed. This type of machine is designed to provide (50) parts per million (ppm) chlorine sanitizer solution. The dish machine must be frequently checked to ensure that it is functioning properly. Additionally, use your chlorine test strips to check the final cycle water to ensure that it contains (50) ppm chlorine sanitizer. A follow-up inspection will be conducted to ensure that this critical violation is corrected. , ,

(Critical) I found a large container of raw hamburger patties sitting out in the main prep area. The hamburger patties were at temperatures of 46-54 degrees f. Potentially hazardous food (phf) must be held at a temperature of 41 degrees f. Or below at all times. Failure to maintain phf at proper temperature, can result in food borne illness. This practice must be discontinued. Corrected at the time of inspection. The hamburger patties were discarded. ,

Health Report - 02/17/2011 (0 critical incident(s))

The ice bin must be covered when ice is not being dispensed. As discussed, ice is food and must be protected from contamination at all times.

The thermometer could not be seen. Make sure that refrigerator thermometers are located in positions where they can be easily read.

Provide a supply of chlorine test strips in the prep area. Use them to check sanitizer levels for the three compartment sink and the dishwashing machine.

Health Report - 08/25/2010 (2 critical incident(s))

(Critical) Observed pans of raw meats (hamburger, sirloin steak, steak hoagie meat, hot dogs), grilled chicken breasts, rte deli ham, and rte cheese in bottom of prep unit cooler in cooking area with an internal food temp of 48-52f. Cooler is not functioning properly. All phf must be cold held at 41f or below at all times. Do not use this unit until properly repaired and inspected by the wash county health dept. Pic temporarily corrected violation by discarding hamburger, sirloin steak, steak hoagie meat, chicken breasts, ham and cheese. Please correct within 10 days. I will check this item at follow up inspection. Please note: this critical violation has been cited at the last 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help prevent this violation from recurring. If violation is cited at next inspection, you will be required to attend an administrative conference at the wash county health dept. Please complete risk control plan and fax to carl walczesky at 734 222-3930 within 7 days. , observed pans of raw meats (hamburger, sirloin steak, steak hoagie meat, hot dogs), grilled chicken breasts, rte deli ham, and rte cheese in bottom of prep unit cooler in cooking area with an internal food temp of 48-52f. Cooler is not functioning properly. All phf must be cold held at 41f or below at all times. Do not use this unit until properly repaired and inspected by the wash county health dept. Pic temporarily corrected violation by discarding hamburger, sirloin steak, steak hoagie meat, chicken breasts, ham and cheese. Please correct within 10 days. I will check this item at follow up inspection. Please note: this critical violation has been cited at the last 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help prevent this violation from recurring. If violation is cited at next inspection, you will be required to attend an administrative conference at the wash county health dept. Please complete risk control plan and fax to carl walczesky at 734 222-3930 within 7 days. Follow up site visit 9/15/10: risk control plan has been developed and implemented. Prep unit cooler has been repaired, but staff are utilizing ice to supplement cooling. All food in top and bottom portions of cooler were cold holding at 41f or below. Owner indicated that he will be replacing cooler if repairs to cooler are not sufficient. Please continue to monitor cold holding temps in cooler and take appropriate actions if cooler cannot maintain 41f or below. Critical corrected

(Critical) Observed pans of raw meats (hamburger, sirloin steak, steak hoagie meat, hot dogs), grilled chicken breasts, rte deli ham, and rte cheese in bottom of prep unit cooler in cooking area with an internal food temp of 48-52f. Cooler is not functioning properly. All phf must be cold held at 41f or below at all times. Do not use this unit until properly repaired and inspected by the wash county health dept. Pic temporarily corrected violation by discarding hamburger, sirloin steak, steak hoagie meat, chicken breasts, ham and cheese. Please correct within 10 days. I will check this item at follow up inspection. Please note: this critical violation has been cited at the last 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help prevent this violation from recurring. If violation is cited at next inspection, you will be required to attend an administrative conference at the wash county health dept. Please complete risk control plan and fax to carl walczesky at 734 222-3930 within 7 days

Observed temp in prep unit cooler in cooking area cold holding at 48f. Cooler not able to cold hold at 41f or below. Pic attempted to turn down thermostat, but cooler temp did not lower from 48f. To correct, please repair or replace cooler within 10 days. I will check this item at follow up inspection