Kfc #W812092

Contact Information

39 E. Michigan Avenue
Ypsilanti, MI 48197

Health Report - 08/08/2014 (0 critical incident(s))

Yellow bulk cole slaw container cracked on ledge and lid cracked. Please replace to provide durable, smooth, easily cleanable container

Health Report - 02/10/2014 (0 critical incident(s))

Observed floor drain under hot holding cabinets in prep area with an accumulation of food debris and plastic lids/cups. To correct, please clean now and on a more frequent schedule

Health Report - 08/27/2013 (3 critical incident(s))

(Critical) Observed 2 backup pans of commercially prepared rte mac & cheese in hot holding unit on prep line with internal food temps of 115-130f. All commercially prepared rte foods must be reheated to a minimum of 135f (140f per kfc procedures) before placing in hot holding unit. Staff stated correct reheating requirements, but it appears that internal food temps of the mac & cheese were not taken this morning. Pic corrected by reheating both mac & cheese pans to 165f and returning to hot holding cabinet at time of inspection. Violation corrected

(Critical) Observed no soap (dispenser empty) at handsink in back kitchen area (raw chicken prep area). All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by refilling soap dispenser at time of inspection. Violation corrected

(Critical) Observed no paper towels at handsink in front prep area near ice machine (dispenser empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by refilling towel dispenser at time of inspection. Violation corrected.

Observed several pans on clean dishware rack above 3 compt sink stored and stacked wet. Stagnant water was observed on edges of several pans. Please remember that stagnant water can accumulate bacteria. To correct, please allow all pans and utensils to completely air dry before stacking and storing on clean shelf

Observed interior surfaces of blodgett oven (including door gasket area) in back kitchen area with a heavy accumulation of burnt on food debris. Also, exterior door and door handle surfaces of same oven had an accumulation of sticky batter/food debris. To correct, please clean now and on a more frequent schedule

Observed edges of white batter bins under raw chicken prep area with a heavy accumulation of sticky food debris. To correct, please clean now and on a more frequent schedule.

Observed floors under fryers in cooking area with an accumulation of grease and food debris. To correct, please clean now and on a more frequent schedule

Health Report - 02/21/2013 (0 critical incident(s))

Observed floor drain in back kitchen area (near raw chicken wic) plugged and holding water. To correct, please repair as soon as possible. Pic stated that floor drain already scheduled for repair later in week.

Health Report - 08/06/2012 (0 critical incident(s))

Observed floor drain in back kitchen area (near raw chicken wic) with an accumulation of dirt and food debris (raw chicken). To correct, please clean now and on a more frequent schedule. , observed walls behind the breading/sifter station in cooking area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed underside of pop machine nozzle area (non-food contact area) on pop machine in drive thru window area with a heavy accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Observed several pans on clean dishware shelf in dishwashing area with a heavy accumulation of stagnant water collecting on edges of pans (pans were stored and stacked wet). Please remember that stagnant water can accumulate bacteria. To correct, please allow all pans and utensils to completely air dry before storing and stacking on clean dishware shelf.

Observed cabinet under pop machine in drive thru window area with a heavy accumulation of debris. Need to clean now and on a more frequent schedule. , observed edges of breading pans in breading/sifter station in cooking area with an accumulation of dried on food debris. Please clean now and on a more frequent schedule

Health Report - 02/14/2012 (1 critical incident(s))

(Critical) Observed staff not sanitizing dishware properly in 3 compt sink. Observed dishwasher wash and rinse pans properly, but then did a quick dunk in the sanitizer compartment of sink before placing pans on drainboard to dry. According to the directions on the quat sanitizer label, staff must let dishware and utensils soak completely submerged in the sanitizer for at least 60 seconds for proper and effective sanitization procedures. To correct, please educate and train all dishwashers on proper warewashing and sanitizing procedures as needed. Pic corrected by educating staff on proper 3 compt sink use and sanitizing procedures and rewashing and sanitizing all pans on drainboard at time of inspection. Critical corrected

Observed several pans on clean dishware shelf above 3 compt sink stored and stacked wet (significant accumulation of water on sides of pans). Please remember that stagnant water can accumulate bacteria. To correct, please allow all pans and utensils to completely air dry before stacking or storing on shelf

Observed burnt on food debris hanging from racks inside biscuit oven in back kitchen area. To correct, please clean now and on a more frequent schedule

Observed employee coat hung up on edge of shelf in back kitchen area leaning up against packages of napkins and single service items. All employee coats and belongings must be stored in an area of kitchen which cannot possibly contaminate any food or single service items. To correct, please relocate coat to proper coat rack as soon as possible

Health Report - 08/22/2011 (2 critical incident(s))

(Critical) Observed unlabeled spray bottle of degreaser in mop closet in dining room. All containers containing chemicals/toxics must be labeled with product common name at all times for proper identification

(Critical) Observed several pieces of rte chicken (grilled, chicken strips, original) in main display unit with internal food temps of 110-125f. At time of inspection, 1 plastic door was open and "radiant heat" thermostat controls were turned off. All phf must be hot held at 135f or more (140f per kfc guidelines) at all times. Temporarily corrected violation by discarding chicken, turning on hot holding controls and closing all doors at time of inspection. I will check this item again at follow up inspection to ensure compliance. Please note: this store has been cited for various hot holding violations at the last 3 routine inspections. As a result, you are required to attend an administrative conference at the wash. County health dept. To discuss this recurring violation. Need to call carl walczesky at 734 222-3872 within 72 hours to schedule. ,

Observed several pans on clean dishware rack above 3 compt sink stored/stacked wet and collecting stagnant water on pan edges. Stagnant water can accumulate bacteria. All pans and utensils must be completely air dried before storing in clean dishware rack.

Observed step ladder stored in dry storage area leaning up against open bags of single service items (paper bags, cups). All maintenance tools must be stored in an area of kitchen which cannot possibly contaminate food, clean utensils or single service items at any time. Pic corrected by relocating ladder to proper storage area at time of inspection

Health Report - 02/15/2011 (3 critical incident(s))

(Critical) Observed individually portioned containers of rte mac and cheese, mashed potatoes and green beans in steam table in prep area with an internal food temp of 110-124f (not enough water in steam table). All other foods in other steam tables were hot holding at 135f or more. All phf must be hot held at 135f or more at all times. Staff must be checking water levels often and monitoring food with a thermometer to ensure foods are at proper temp. Pic corrected violation by discarding mac and cheese, mashed potatoes and green beans and putting more water in steam table at time of inspection. I will check this item at follow up inspection to ensure compliance. 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. Please complete within 7 days and fax to carl walczesky at 734 222-3930 within 7 days. If you are cited at next inspections, you will be required to attend an administrative conference at the wash county health dept. To discuss this recurring violation. , observed individually portioned containers of rte mac and cheese, mashed potatoes and green beans in steam table in prep area with an internal food temp of 110-124f (not enough water in steam table). All other foods in other steam tables were hot holding at 135f or more. All phf must be hot held at 135f or more at all times. Staff must be checking water levels often and monitoring food with a thermometer to ensure foods are at proper temp. Pic corrected violation by discarding mac and cheese, mashed potatoes and green beans and putting more water in steam table at time of inspection. I will check this item at follow up inspection to ensure compliance. 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. Please complete within 7 days and fax to carl walczesky at 734 222-3930 within 7 days. If you are cited at next inspections, you will be required to attend an administrative conference at the wash county health dept. To discuss this recurring violation. Follow up site visit 2/24/11: risk control plan developed and implemented. Observed mashed potatoes, mac & cheese and cooked corn in steam table in prep area (both sides) with internal food temps of 140-150f. Steam tables had plenty of water in them and hot holding temperatures were adequate. Please continue to monitor all food temps and water levels in steam tables as needed.

(Critical) Observed improper quat sanitizer concentration in 3 compt sink. Measured 0 ppm at time of inspection. Appears employee forgot to put sanitizer packet in sink when setting up sinks and washing dishes. All employees and dishwashers must be checking sanitizer concentrations in 3 compt sink and wiping buckets more often and mix according to manufacturers directions. Pic corrected by remixing sanitizer in 3 compt sink to 200ppm at time of inspection. Critical corrected. Will need to re-sanitize all dishes and utensils from lunch

(Critical) Observed no paper towels in facility for employees to wash hands. Restrooms had automatic air dryers, but no handsink in kitchen was stocked with any kind of paper towel to properly dry hands. All handsinks must be stocked with soap and paper towels at all times. If you run out of paper towels from normal supplier, will need to go to store and purchase disposable towels until shipment comes in. Pic corrected by sending another employee to store at time of inspection and obtaining paper towels. Critical corrected

Observed interior of traulsen upright cooler in cooking area with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed no employee hand washing sign in mens restroom. To correct, please provide as soon as possible

Observed no serv safe certified employee in restaurant. Previous serv-safe manager (stefan) no longer employed in facility. To correct, must send another to serv safe as soon as possible. Correct within 90 days to avoid enforcement proceedings. Please fax copy of serv safer certificate to carl walczesky at 734 222-3930 once completed

Health Report - 08/05/2010 (2 critical incident(s))

(Critical) Observed 2 clear unlabeled plastic spray bottles containing unknown chemical cleaners on shelf in chemical storage area near mop sink in back kitchen area. All working containers containing chemicals/toxics must be properly labeled with product common name at all times for proper identification. Pic corrected by labeling spray bottles (degreaser and windex) at time of inspection. Critical corrected.

(Critical) Observed pan of rte pulled bbq chicken in steam table in prep area with an internal food temp of 120f. All phf must be hot held at 135f or more at all times. Bbq chicken was cooked less than 1 hour ago per pic so pic corrected by reheating chicken to 165f adding more water to steam table and holding at proper temperature. Critical corrected.