Howard Hoagies # 3

Contact Information

2011 Mccartney
Ypsilanti, MI 48197

Health Report - 08/25/2014 (1 critical incident(s))

(Critical) The following food contact surfaces need cleaning: the slicer, the canopener. Clean now and place on a more frequent cleaning schedule as discussed. Corrected by cleaning the slicer and canopener at time of inspection

Health Report - 02/21/2014 (0 critical incident(s))

The interior bottom of the upright coolers in the kitchen need cleaning. Clean now and place on a more frequent cleaning schedule

Health Report - 08/22/2013 (1 critical incident(s))

(Critical) Beef in the upright cooler on the prep line found at 44-46 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. The unit had just be adjusted to avoid freezing foods. Make sure when adjusting the cooler that the food product temperature is maintained at 41 degrees f or below. Corrected by the foods will be consumed or disarded within 4 hours of removal from temperature control. The unit was adjusted to a colder setting at the time of the inspection.

Utensils found on tray in the rear prep area. The tray is in need of cleaning as it had some oil and food debris build up. Clean now and place on a routine cleaning schedule.

Most of the freezers in the facility are in need of defrosting. Defrost now and place on a more frequent defrost cycle. The interiors of the units should be smooth without ice build up to allow for easy cleaning.

The handle for the faucet on the handsink is loose. It is difficult to properly adjust the temperature of the water with this handle. Repair or replace the handle so that water can be set for proper temperature.

The upright cooler was found with an ambient air temperature of 45 degrees f. The unit had just been adjusted to avoid freezing foods. Make sure when adjusting the units that the air temperature is adequate to maintain the food product temperature of potentially hazardous foods at 41 degrees f or below. Corrected by adjusting the unit at time of the inspection to a slightly colder setting.

Health Report - 02/13/2013 (0 critical incident(s))

The faucet handle on the handsink in the kitchen is loose and will come off the faucet assembly completely. Repair or replace so that it is tight to the assembly and so that proper tempered water can be easily accessed.

Health Report - 08/09/2012 (0 critical incident(s))

The following non food contact surfaces need cleaning: outside of drawers opposite cook area, handles on the fryer cabinet and inside of fryer cabinet, the interior of refrigerated drawers under the cook equipment (these are not in use) and th ledges of the steamer and interior well (also a piece of equipment that is not used)). Clean now and place on a more frequent cleaning schedule.

Health Report - 02/10/2012 (1 critical incident(s))

(Critical) The sanitizer concentration in the 3rd compartment of the 3c sink is too concentrated, exceding 400ppm cl. Proper concentration is 50 ppm. Corrected by discussion and setting up sink correctly. Used test strips which are available in the facility to check for proper concentration of sanitizer after setting up the sink

Health Report - 08/10/2011 (2 critical incident(s))

(Critical) Open cup found in the prep area. Open cups are prohibited to be used while prepping/cooking. Use a cup with lid and straw to minimize hand to mouth contact. Corrected by using cup with lid and straw

(Critical) The slicer was in need of cleaning. Neglected food debris found on food contact surface parts of the slicer. Clean and sanitize as discussed with proper cleaning technique. Provided poster for proper cleaning of slicers

The gasket on the door of the salad prep unit is torn. Once torn it is no longer cleanable. Replace split gaskets. The chest freezer liner inside in the storage area is broken and no longer cleanable. Replace liner so that it is smooth and cleanable.

The receptacle in the restroom is missing the cover. Provide a cover for the receptacle to minimize attraction for insects. If you cannot provide a cover for this waste receptacle, it will be necessary to replace the waste recptacle with a cover

The gibson upright freezer is domestic. The unit must be replaced with a commercial unit when in need of repair that is nsf approved

Cartons of single service articles found stored on the floor in the dry storage area. Keep all single service articles a minimum of 6" above the floor to allow access for routine cleaning. The tub with the utensils in the kitchen has food debris. Clean now and place on a more frequent cleaning schedule.

The public restroom was ajar at the time of inspection. Doors to restrooms must be self closing and tight fitting to minimize attraction for insects. Repair or replace the self closer so that the door closes completely by itself.

The wood shelving in the rear storage area is not sealed, painted or polyurethaned. This shelving unit needs paint or polyurethane so that the wood is sealed, smooth and cleanable. Correct by painting or polyurethaning the wood

Health Report - 02/04/2011 (0 critical incident(s))

The roll cart under the prep table has some food debris build up. Clean now and place on a more frequent cleaning schedule.

The wood shelving in the rear storage area is not sealed. Paint or polyurethane so that the surface is smooth and cleanable.

The gasekt on the door of the salad prep unit is torn. Once torn it is no longer cleanable. Replace split gaskets.

The fries in the upright freezer are uncovered. All foods must be covered while in storage. Cover all foods for proper protection

Health Report - 08/04/2010 (2 critical incident(s))

(Critical) Three different insecticides found in the facility in the rear storage area and under front counter are not approved for use in a food service establishment. Remove from the facility and replace with insecticides that are approved for use in a food service establishment and use in accordance with manufacturer's directions. Corrected by removing insecticides from the facility at the time of the inspection

(Critical) 6 severely dented cans of tomato ketchup found on the can storage shelf in the dry storage room. Discard or return to the supplier for credit as these cans can not be used in the food service establishment due to questionable can integrity. Corrected by removing from shelf and setting off to side for credit or return.

Several pieces of domestic equipment found in the facility including can opened, microwaves, chest freezers. In addition a new upright cooler without nsf sticker was installed in the kitchen. Unit is edessa, etl certified. Made in mexico. It is unclear if these is approved commercial. Will review information and make determination.

The following non food contact surfaces need cleaning. The fryer cabinets, and sides of equipment. Clean now and place on a more frequent cleaning schedule.

Aluminum foil lining cooling equipment is not approved. Remove aluminum foil and keep these surfaces clean by routine cleaning. Aluminum foil is not approved as a liner for these surfaces. Newspapers covering containers/cartons of foods is not approved as it is not a clean surface and it is absorbent. Discontinue using newspapers to cover vegetables immediately.

Enamelware is not approved for use in a food service establishment , the pitted pot used for personal food is also not allowed in a food service establishment. Remove these items from the utensil storage racks.

The light bulb in the dry storage area is not plastic coated or shielded. Provide a plastic coated bulb to minimize potential for glass fragments to get onto foods if bulb should shatter.

Unnecessary items stored in the rear storage area. Remove any unnecessary articles and reorganize this area. Correct asap and reorganize area.

Food employee not wearing effective means of hair restraint. All food employees are required to wear suitable means of hair restraints including ball caps, hair nets etc. Provide and use proper hair restraints to minimize potential for hair to get into foods.

Thermometer missing from the pop cooler at the front counter and the prep unit near pass thru window. Provide thermoemters for these units in order to monitor the temperatures for these units.