2440 Clark Road
Ypsilanti, MI 48197
This incident (38287) does not have any more information on it
This incident (13561) does not have any more information on it
This incident (38288) does not have any more information on it
Observed one of two food thermometers with a broken tip. This thermometer (silver case, "nsf 77. 24sq quick tip" on face) shall be discarded. Use the other thermometer to measure food temperatures. Item corrected during inspection
Observed a speed rack out of refrigeration in the kitchen area. The speed rack held five sheet trays with several packages of frozen commercially prepared sloppy joe meat on each tray. The pic indicates the sloppy joe meat was just put on the speed rack to thaw it for use tomorrow. Thawing shall occur using one of the methods listed above. Pic corrected during inspection by placing the sloppy joe meat into refrigeration. Item corrected
This incident (13564) does not have any more information on it
This incident (38290) does not have any more information on it
Observed can opener blade to be dull. Correct by replacing blade
(Critical) I observed mouse droppings in the dry storage room. As discussed, while maintaining your control measures, sweep up, droppings frequently. Keep the floor in this room clean to monitor for new droppings. Increase pest control operator visits if needed. A follow-up inspection will be made to ensure that critical violation is corrected.
Provide and ensure that a thermometer can be easily seen in the milk cooler
(Critical) Observed can opener blade area and can opener holder in prep area with a heavy accumulation of sticky debris. All equipment must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing can opener and can opener holder at time of inspection. Critical corrected
Observed side door to kitchen area propped open. All outside doors to kitchen must be closed at all times to prevent entry of unwanted pests and insects. If wanting to keep side door open, will need to install a screen door
(Critical) Observed 2 sheet pans of rte hamburgers in hotbox in prep area with an internal food temp of 115-120f. Staff indicated that hamburgers were cooked to 165f or more but were on prep counter for 10 minutes or so before being assembled and returned to hot holding unit. All phf must be hot held at 135f or more at all times. If your hamburger temps are dropping 50f in 10 minutes then you need to prep these hamburgers immediately after cooking. Do not store food on counter for unknown lengths of time before prepping. Pic corrected by reheating hamburgers to 165f then hot holding at 135f. Critical corrected.
Observed floor in dry storage area and under upright cooler in dry storage area with an accumulation of dirt and debris. To correct, please clean now and on a more frequent schedule