97 Spring Street
Ypsilanti, MI 48197
Provide disposable paper towels at the hand sink. Hand sinks must always be supplied with toweling, soap, hot and cold water. Frequent hand washing is critical in preventing the spread of harmful germs.
I observed light bulbs stored on the same shelf as food items. Maintenance items must never be stored with food, utensils, single service items or anything relating to your food prep.
The owner stated that his son is scheduled to take the serve safe class next week.
Working containers, including those used to store water must be labeled. Corrected at the time of inspection.
(Critical) Observed bin of raw chicken on top shelf of wic directly above rte foods items (potato salad, coleslaw). Also, observed bag of raw meat (pork?) thawing in a bowl stored on top of cases of pop in wic. All raw animal foods must be stored below and away from rte foods at all times to prevent cross contamination. Pic corrected by relocating raw chicken and pork to bottom shelf of wic. Critical corrected.
(Critical) Observed several containers of housemade rte foods (coleslaw, potato salad, black eyed peas) on shelf in upright cooler in prep area with 12-15 day datemark labels. All phf rte foods must be properly datemarked with a 7 day consume by datemark label (day 1 is prep date). Pic corrected by discarding all expired foods and properly datemarking all freshly prepared foods. Critical corrected
Observed several wet wiping cloths stored on counters throughout kitchen. All wiping cloths must be stored in a wiping cloth bucket with approved sanitizer concentration and stored completely submerged in water to prevent accumulation of bacteria on cloths
Observed 2 knife handles in knife rack in prep area with taped up with black electrical tape. All utensils must be in good repair and be smooth and cleanable. To correct, please remove old knives from facility as soon as possible and replace with new
Observed unlabeled spray bottle of water on shelf in prep area. All working containers must be properly labeled with product common name at all times for correct identification
No food employee in facility is serv safe certified. Pic stated he is registered for august 2010 class. Must have serv safe completed within 90 days or enforcement actions will be necessary. Once complete, please fax copy of serv safe certificate to carl walczesky at 734 222-3930 within 90 days
Observed no paper towels at handsink in prep area. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing
Observed no light shield on light in wic. To correct, please provide as soon as possible