612 E. Michigan Ave
Ypsilanti, MI 48198
(Critical) Observed 1) two pair of tongs (prior to them being used for the day) at the deep frying station to have old food residue; 2) the can opener blade; and 3) the spiked food pressure plate of the electric food slicer. After washing, sanitizing and air drying these items ensure staff are inspecting for cleanliness
(Critical) Observed the mop sink faucet with an atmospheric vacuum breaker to have down-stream shut off valves (a "y" splitter is installed). One branch goes to an open ended mop filling hose and the other goes to an un-used chemical feeder. Corrected by removing the "y" splitter and only connecting the mop hose to the faucet
(Critical) This incident (13294) does not have any more information on it
(Critical) Observed the quat sanitizer solution to be mixed way too strong. Corrected by diluting the solution to 300 ppm.
(Critical) Observed the following ready to eat, potentially hazardous foods to not be date marked: deli meat (turkey, salami, mortadella, chicken, ham), lasagna, ribs, rib tips, cole slaw, hot links, etc. When these commercially prepared foods are opened or in-house foods are prepared staff must provide last day of use stickers on the containers.
(Critical) Observed potentially hazardous foods stored in the top of the prep cooler to be at 46 to 54f. These items were discarded.
(Critical) Observed a metal mixing device (powered by a drill) from a hardware store (intended for mixing paint, etc. ) in the kitchen and used to mix the pizza sauce. Remove this device from the facility and purchase a commercial immersion blender for the pizza sauce
(Critical) Provide a thin tipped, metal stem food thermometer for the kitchen staff to use to check the hot/cold holding of foods and to verify the cooking temperatures of raw animal foods
Observed the floor drain for the dining room beverage station to have a lot of slime on/in it. Clean this drain area at least two times per week
Observed the plastic forks in the dining room dispensing tray to be stored jumbled. Have an employee with clean hands organize these forks so the handles are all in the same direction and extended toward the customer
Single service containers stored upright: observed some plastic bowl & lids on a kitchen shelf, and some aluminum foil catering pans & lids stored in a base cabinet below the beverage station. Maintain these items in plastic bags or inverted for protection
Observed the prep cooler to not be operating at 41f and below. A significant amount of dust was accumulated on the condenser coil. This dust layer was removed during the inspection. Monitor and/or service this unit to ensure it maintains foods at 41f and below