Kerby's Koney Island

Contact Information

1960 Whittaker Rd.
Ypsilanti, MI 48197

Health Report - 11/08/2010 (0 critical incident(s))

Observed plastic single service bowls being stored in working containers of spices and food items. Bowls are not an approved scooping device and cannot be stored in food products as they are a potential source of contamination. To correct, please obtain proper scooping utensils and store with handles extending up and out of food product

Observed bin of plastic single service knives in front prep area (on counter near salad prep unit cooler) stored all jumbled together in bin. All utensils and silverware must be stored pointing in the same direction so the food contact portion of the utensil is not exposed to possible hand contamination when handling. To correct, please organize and rearrange plastic knives in bin as soon as possible.

Observed old and broken equipment stored on ground in dumpster area on outside of building. To correct, please remove all unnecessary items and broken equipment from facility as soon as possible.

Observed a few working containers of spices (sugar, seasoning salt) on dry storage shelf in back kitchen area not labeled. All spices and food containers must be labeled with product common name for proper identification

Observed interior of both microwave ovens on cooking line with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Health Report - 05/18/2010 (5 critical incident(s))

(Critical) Observed pan of raw pooled eggs in ric in cooking/prep area with an internal food temp of 55f. All other food in ric cold holding at 41f or below. Upon further investigation, discovered that pan was left on prep counter for unknown length of time and placed into ric when i arrived for inspection. All phf food must be cold held at 41f or below at all times. Please educate and retrain employees on temp danger zone and proper cold holding procedures as needed. Pic corrected by discarding pooled eggs. Critical corrected.

(Critical) Observed concentration of 0ppm of quat in all wiping cloth buckets throughout facility. Quat dispenser was not functioning properly at time of inspection. Wiping cloth buckets used to wipe down food contact surfaces must be have a concentration of 200ppm of quat (as per manufacturers directions on label). Staff must be checking concentration of wiping cloth buckets with proper test strips regularly and automatic dispenser must be checked on a regular interval. Pic corrected by fixing quat dispenser at time of inspection. Retested at 200ppm at time of inspection. Pic remixed all wiping cloth buckets throughout facility. Critical corrected. Please note: this violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control this violation. If same critical violation is cited at next inspection, you will be required to attend an administrative conference at the wash county health dept. To discuss this recurring violation. Please complete risk control plan and fax to carl walczesky at 734 222-3930 within 7 days. I will check this item at follow up inspection.

(Critical) Observed several cans of tuna, and vegetables on can storage rack in back kitchen area severely dented. All dented and damaged cans must be discarded or returned to supplier for credit. Staff must be checking for package integrity before placing cans on shelf. Pic corrected by discarding dented cans. Critical corrected

(Critical) Observed concentration of 0ppm of quat in all wiping cloth buckets throughout facility. Quat dispenser was not functioning properly at time of inspection. Wiping cloth buckets used to wipe down food contact surfaces must be have a concentration of 200ppm of quat (as per manufacturers directions on label). Staff must be checking concentration of wiping cloth buckets with proper test strips regularly and automatic dispenser must be checked on a regular interval. Pic corrected by fixing quat dispenser at time of inspection. Retested at 200ppm at time of inspection. Pic remixed all wiping cloth buckets throughout facility. Critical corrected. Please note: this violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control this violation. If same critical violation is cited at next inspection, you will be required to attend an administrative conference at the wash county health dept. To discuss this recurring violation. Please complete risk control plan and fax to carl walczesky at 734 222-3930 within 7 days. I will check this item at follow up inspection. , observed concentration of 0ppm of quat in all wiping cloth buckets throughout facility. Quat dispenser was not functioning properly at time of inspection. Wiping cloth buckets used to wipe down food contact surfaces must be have a concentration of 200ppm of quat (as per manufacturers directions on label). Staff must be checking concentration of wiping cloth buckets with proper test strips regularly and automatic dispenser must be checked on a regular interval. Pic corrected by fixing quat dispenser at time of inspection. Retested at 200ppm at time of inspection. Pic remixed all wiping cloth buckets throughout facility. Critical corrected. Please note: this violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control this violation. If same critical violation is cited at next inspection, you will be required to attend an administrative conference at the wash county health dept. To discuss this recurring violation. Please complete risk control plan and fax to carl walczesky at 734 222-3930 within 7 days. I will check this item at follow up inspection. Follow up site visit 6/10/10: risk control plan developed and implemented. Automatic quat dispenser in mop sink area has been repaired and all wiping cloth buckets in facility had a concentration of 200ppm. Please continue to monitor wiping cloth buckets with proper test strips as needed.

(Critical) Observed 2 pans of coney sauce, and nacho cheese in steam table in prep area with an internal food temp of 100-115f. Cook stated that food was reheated 3 hours ago on top of stove, but he did not take food temps before placing in steam table. Steam table was functioning properly at time of inspection. All phf that is being reheated for hot holding must be rapidly reheated to 165f within 2 hours and then hot held at 135f or more at all times. Staff must be taking temps before placing food into steam tables. Pic corrected by discarding coney sauce and nacho cheese. Critical corrected

Observed old equipment, utensils and pans not used in facility anymore. To correct, please remove all unnecessary items from kitchen as soon as possible

Observed several scooping utensils stored in stagnant water in ice cream freezer area (dipper well was turned off). Stagnant water can accumulate bacterial growth. All utensils must be properly stored at all times. The dipper well must be turned on when storing utensils in well. Do not store utensils in stagnant water

Observed area around trash dumpster with an accumulation of old shelving, wood pallets, and old equipment. To correct, please remove all unnecessary items from dumpster area as soon as possible

Observed all floor drains in kitchen soiled with mold and debris. To correct, please clean now and on a more frequent schedule. , observed clear plastic insect curtains on back door of kitchen with an accumulation of debris. Please clean now and on a more frequent schedule.

Observed floors and ceiling of wif with a heavy accumulation of ice. Wif floor is a serious slip hazard. To correct, need to thaw wif and clean all surfaces as soon as possible

Need to renew and post current food license

Staff not checking concentration of sanitizer wiping cloth buckets on a regular basis. Please educate, train and monitor test strip usage in facility as required.

Observed box of onions stored next to handsink in back kitchen area. All food must be stored in a clean, dry location and not exposed to sources of contamination. To correct, please relocate onions to proper storage area as soon as possible