2896 Washtenaw Ave
Ypsilanti, MI 48197
Thermometers missing from both upright display coolers. Provide thermometers for these units in order to properly monitor the temperatures for these units.
The gaskets on the prep unit doors are torn. Once torn they are no longer cleanable. Replace split gaskets. The handle on the walk in cooler door is broken off and saran wrap covers the remaining section of handle to prevent injury. Replace handle of walk in cooler.
The hood filters for the pizza oven need cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) The slicer had food debris build up especially on the underside of the blade and other hard to reach food contact surfaces. Properly clean now and retrain employee on proper cleaning of slicer. Corrected by cleaning/sanitizing slicer at the time of the inspection.
The wood butcher block prep table in the rear needs to be resurfaced. Resurface to eliminates cuts/scouring of the wood. Wood should be smooth and cleanable.
The pizza oven catch trays, ledges and outside of window need cleaning. Clean now and place on a more frequent cleaning schedule.
Rear prep area handsink found to be inaccessible for routine handwashing by lid to bulk container in sink basin. Do not put anything in the sink basin to allow access for routine handwashing.
Cardboard box used for storing used pizza pans and also found lining the interior of the prep unit. Cardboard is not approved for this purpose as it is absorbent and not cleanable. Replace with a tub to store pizza pans in and if lining is necessary in the cooler use an approved food grade liner.
At onset of inspection, food employee was not wearing proper means of hair restraint. Hair restraints are required to minimize potential for hair to get onto foods. Corrected by employee putting on hat
Gaskets on the prep unit door are torn. Once torn they are no longer cleanable. Replace split gaskets.
The pizza oven rollers need cleaning. Clean now and place on a more frequent cleanint schedule.
Five gallon bbq sauce containers are being reused to store bulk sugar and salt after the bbq sauce is consumed. Discontinue this practice as these containers are not approved for reuse. Provide approved food grade containers that are cleanable and reusable.
The following non food contact surfaces need cleaning: the interior of the fryer cabinets, the hood filter over the fryer, the outside of the bulk bbq sauce container especially the top of the lid. Cleann ow and place on a more frequent cleaning schedule.
(Critical) Two tubs of cooked rib tips on brisket bone found in walk in cooler stacked on top of each other. One tub of ribs was temped at 48 - 54 degrees f and the other had rib tips at 55 - 64 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. This lack of temperature control was due to improper cooling of these foods. They had been cooked the previous nite and placed on table to cool starting at 6:30 pm. Apparently they were placed into tub, covered and stacked while still hot or warm. This created an insulated environment prohibiting these foods from rapidly cooling in the approved amount of time. Potentially hazardous foods must be rapidly cooled through the danger zone in a maximum of 6 hours in incremental staged from 135 degrees f to 70 degrees f in the first two hours and then from 70 degrees f to 41 degrees f in the remaining four hours. All rib tips on brisket bone were discarded at time of inspection. Corrected by discussion, demonstration of placing rib tips on bone on sheet tray (placing into cooler) for proper cooling method. It is ok to combine these rib tips after a temperature of 41 degrees is reached, placing into tub and covering and stacking. Note that approximately 50 lbs of rib tips on brisket bone were discarded at time of inspection due to improper cooling technique that resulted in the rib tips being in the temperature danger zone for approximately 19 hours. Corrected as indicated above. Rib tips were denatured with bleach at time of discard
(Critical) Thawed raw foods found as high as 65 degrees f including chicken and shrimp both in the food prep sink and prep unit. This is due to improper thawing technique of thawing food in standing water and exceeding 41 degrees f before placing food into the cooler. Corrected by discussion, changing practice, and discarding any food above 50 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below and must not exceed this temperature during thawing. Corrected as indicated above.
The rib tips on brisket bone were found in approximately an 8" tub covered cooling and stacked on top of each other from the previous nite. Approximately 19" had elapsed prior to the beginning of the cooling process. Ribs were temped at 48 - 54 degrees f in one tub and 55 - 64 degrees f in the other tub. Ribs must cool rapidly through the temperature danger zone from 135 to 70 degrees f in two hours and then from 70 to 41 degrees f in an additional four hours for a maximum of 6 hours. The process for cooling the ribs was revised per discussion and demonstration of placing no more than 10 ribs on sheet tray, placing into the cooler uncovered to rapidly cool. Once each rib reaches 41 degrees f or below approximately 6 hours later you may combine the ribs into a tub, cover and stack. Use your thermometer to check foods to verify the temepratures throughout the cooling process and definitely prior to placing into tubs and covering and stacking. This will be reinspected on 10/27/2011. Employ new cooling technique immediately.
Foods found improperly thawing in standing water in the food prep sink. Thawed raw chicken temped as high as 65 degrees f. Per discussion with employee, raw foods including chicken, shrimp, are thawed in standing water in the food prep sink. Foods exceed 41 degrees f after thawing by sitting in the water awaiting available room in the prep unit for additional product. Once thawed the foods must be placed into the walk in cooler awaiting placement in the prep unit if there is not enough room to put the additional foods in there. Do not let the raw foods exceed 41 degrees f once thawed. Corrected by discussion and placing the raw chicken into the walk in cooler. Food over 50 degrees f was discarded.
Assorted foods found uncovered in the upright freezer on the prep line. Keep all foods covered for proper protection
The handsink basin in the prep area has a bucket in the basin. Keep the basin clear so that this handsink can be routinely used for handwashing without having to move the bucket out of the way to do so. Handsinks must be accessible at all times for routine handwashing.
(Critical) Foods requiring datemarking are not being datemarked including coleslaw, cheesecake, pudding and deli meats. All rte ph foods must be datemarked maximum of 7 days from when the container is opened or food is prepared. Correct by reimplementing datemarking. Day dot stickers are available in the facility but not in use. When applied place date on the item also in addition to the day of the week.
(Critical) The slicer needs cleaning. Clean now and place on a more frequent cleaning schedule. Provided poster for proper cleaning of slicers. Onc blade and guard removed clean the area that is not able to be removed. Provide proper clean in place procedures and sanitize.
(Critical) At onset of inspection food employee observed to be dicing chicken and preportioning chicken with bare hands. Bare hand contact is prohibited with ready to eat foods. This chicken goes on salads and is a ready to eat food product, therefore use gloves or other suitable utensils if applicable. Corrected by discussion and employee putting on gloves after washing hands
The handsink in the rear prep area was blocked for access for routine handwashing by bucket in the sink basin and by the large sauce container in front of the handsink. Handsinks must be accessible at all times. Relocate the sauce container and do not place anything in the sink basin to allow access at all times.
Raw chicken found sitting in standing water in the food prep sink. Thaw under cold running water for proper thawing method not in standing water.
The interior of the microwave needs cleaning. Clean now and place on a more frequent cleaning schedule
Food employees are not using hair restraints. Provide ball caps or hair nets for proper hair restraint to minimize potential for hair to get onto foods.
Assorted foods uncovered in the upright freezer. Keep all foods covered for proper protection
The following non food contact surfaces need cleaning, the nf surfaces of the canopener, slicer and the hood filters and the fryer cabinets. Clean now and place on a more frequent cleaning schedule
Tony asmar is a certified manager, however on today's inspection his certificate is in use at another licensed food service facility. Please note each licensed food service facility is required to have at least one certified food service manager. Please arrange to have an employee register for the next available food service manager ceritfication course as required. You may call 734-222-3800°For more information
Observed dented cans located on shelf at kitchen, relocated during inspection to separate dedicated location for the segregation and proper location of distreesed merchandise. This item was corrected during inspection
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