Backyard Bbq

Contact Information

2404 Lakeview Dr
Ypsilanti, MI 48198

Health Report - 04/23/2009 (6 critical incident(s))

(Critical) Observed employees not sanitizing dishware and utensils after washing. All dishware and utensils must be washed, rinsed and sanitized after use. Temporarily corrected by educating staff and demonstrating proper 3 compt sink setup and sanitizing procedures. Please retrain all employees as needed. I will check your procedures at follow up inspection. , observed employees not sanitizing dishware and utensils after washing. All dishware and utensils must be washed, rinsed and sanitized after use. Temporarily corrected by educating staff and demonstrating proper 3 compt sink setup and sanitizing procedures. Please retrain all employees as needed. I will check your procedures at follow up inspection. Follow up site visit 5/6/09: staff able to properly setup 3 compt sink and are more knowledgeable in sanitizing procedures including test strip use. Critical corrected.

(Critical) Observed container of housemade coleslaw in ric in prep area with no datemark label. All housemade salads must be labeled with a 7 day consume by datemark label (day 1 is prep date). Pic corrected by properly datemarking coleslaw. Critical corrected

(Critical) Observed only handsink in kitchen leaking from the drainline trap (employees currently using small bucket to collect leaking water). To correct, please repair within 10 days. I will check at follow up inspection, observed only handsink in kitchen leaking from the drainline trap (employees currently using small bucket to collect leaking water). To correct, please repair within 10 days. I will check at follow up inspection. Follow up site visit 5/6/09: handsink drain line has been repaired and no signs of leakage at follow up. Critical corrected

(Critical) At time of inspection, mgr on duty (chris) was not able to demonstrate a minimum level of food safety knowledge. Staff was not able to discuss or demonstrate proper cooking temps, hot holding temp, basic 3 step dishwashing process, sanitizing procedures, cooling, and basic food safety guidelines. Owner (candice) was called after an hour and was able to demonstrate a better level of food safety knowledge at time of inspection. Temporarily corrected violation by discussing report and demonstrating basic food handling and food safety guidelines to all staff. Whoever is in charge must be able to run the facility to ensure your protecting public health at all times. Pic to retrain employees as needed. Recommend all managers take serv safe as soon as possible. I will check on this violation again at follow up inspection. , at time of inspection, mgr on duty (chris) was not able to demonstrate a minimum level of food safety knowledge. Staff was not able to discuss or demonstrate proper cooking temps, hot holding temp, basic 3 step dishwashing process, sanitizing procedures, cooling, and basic food safety guidelines. Owner (candice) was called after an hour and was able to demonstrate a better level of food safety knowledge at time of inspection. Temporarily corrected violation by discussing report and demonstrating basic food handling and food safety guidelines to all staff. Whoever is in charge must be able to run the facility to ensure your protecting public health at all times. Pic to retrain employees as needed. Recommend all managers take serv safe as soon as possible. I will check on this violation again at follow up inspection. Follow up site visit 5/6/09: at time of follow up inspection, all staff on duty were able to demonstrate a more thorough knowledge of food safety and food handling procedures. Critical corrected

(Critical) Observed several containers of peach cobbler obtained from private individual which was made in an unlicensed facility (private home?). All food shall be obtain from an approved source and be made in a licensed kitchen. Food cannot be made at private home and brought into your facility. To correct, please obtain all food from approved source. Pic corrected by discarding peach cobbler. Critical corrected

(Critical) Observed whole pork roast being held on top of pizza oven at 108f and container of mac and cheese on top of pizza oven at 95f. All phf must be hot held at 135f or more at all times to avoid bacterial growth. Storing phf on top of pizza oven is not a long term hot holding option. Please obtain proper hot holding equipment immediately. Pic corrected by discarding pork and mac and cheese. Critical corrected

Observed no metal stem thermometers in entire facility. To correct, please provide by 4/24/09

Employees currently using top of pizza oven to hot hold several pans of roast pork, ribs and mac and cheese. The top of the pizza oven is not a reliable source of hot holding phf. To correct, please obtain an approved hot holding unit (such as a steam table) as soon as possible

Observed pan and package of raw shrimp being thawed at room temp on drainboard of 3 compt sink. Please cease this practice immediately. All phf must be thawed under refrigeration or under running water. Never at room temp.

Asked staff how they cool whole pork roasts. Pic (chris) indicated they let cool at room temp for "awhile" then put into wic. This is not an approved cooling method. All phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or less in 4 hours. Recommend slicing up pork roast and placing pork into shallow pans before placing in wic. Employees must be monitoring food as it passes through temp danger zone