1030 Ecorse Road
Ypsilanti, MI 48197
(Critical) Employees are not properly washing there hands as evidenced by blocked handsinks and lack of soap and paper towels throughout the facility. Unblock handsinks for the prep and dishwash areas, repair as needed so that they can be properly utilized and provide soap and paper towels.
(Critical) Nacho cheese and chili found in dispensing unit at 128 degrees f. Potentially hazardous foods must be maintained at 135 degrees f or above. Corrected by reheating food to 165 degrees f and placing into table top steamer which was holding more nacho cheese at 135 degrees +.
(Critical) Sliced tomatoes found at 51 degrees f on top of prep unit. Ph foods must be maintained at 41 degrees f or below. The unit was iced up on the fan/motor housing. Corrected by discarding tomatoes. Defrost unit to remove ice build up and see if capable of maintaining 41 degrees f or below. If not call for repair.
The nacho chili dispensing unit was found to be holding ph foods at 128 degrees f. Ph foods must be maintained at 135 degrees f or above. Correct by repair or replace. In the interim use the table top steamer adjacent to the dispensing unit to maintain foods at proper temperature.
Paper towels missing at handsinks throughout the facility. Provide paper towels for proper hand drying.
Soap missing from handsinks throughout the facility. Provide soap for proper handwashing.
Employees indicate they wash their hands in the 3c sink. This is not an approved location for handwashing. Discontinue this practice and make the available working handsinks accessible for the prep area and dishwash area and provide soap and paper towels for proper handwashing.
The prep unit was not able to hold ph foods at 41 degrees f or below. Ice build up noted on fan/motor housing. Defrost and see if capable of holding foods at prope temperatures of 41 degrees f or below. If not call for repair. At time of inspection only top of unit was in use with raw vegetables only. Cut tomatoes are potentially hazardous and must be maintained at 41 degrees f or below. Keep in upright unit until repaired.
The handsink at the end of the line nearest the wall was blocked for access for handwashing by a first aid kit in the sink basin. The handsink for the dishwash area was blocked for access for routine handwashing by roll carts and cartons of products, the handsink by the counter area that is not in use was blocked for access for routine handwasing by storage stacked in front of and on the way to this handsink. The handsink in the back prep area was not available for routine handwashing as sewage backs up onto floor through two drains was this handsink is utilized. You must have a working handsink on and for the prep line area and for the dishwash area. Unblock and provide supplies for these handsinks and use them for routine handwashing.