5506 Stoney Creek Road
Ypsilanti, MI 48197
(Critical) Four containers of insecticide sprays found in the facility which are not approved for use in a food service establishment. Remove these from the facility and provide approved commercial pesticides. Corrected by removing these products at the time of inspection
(Critical) Surface rust noted on seams of artichoke cans with minor dents on those seams as well stored in the dry storage area. Return to supplier or discard. Rusty cans make be indicative of cans where the integrity of the can is compromised allowing for possibility of contamination. Do not use cans and discard. Corrected by discarding cans
(Critical) Drain flies noted in the kitchen by the drain for the dishmachine. Call for extermination and elimination of drainflies in the kitchen and elsewhere in the facility. ,
(Critical) The dishmachine in the kitchen was not dispensing any sanitizer at the time of inspection. Even after priming the dishmachine did not dispense sanitizer. Call for repair of unit. In the interim use manual dishwashing for the sanitization of all utensils until repaired. ,
The drawers under the grill where the grill utensils are stored need cleaning. Clean now and place on a more frequent cleaning schedule. ,
The light bulb in the storage room where food equipment is stored is not plastic coated or shielded. Provide a plastic coated bulb or shield for this bulb to minimize potential for glass fragments to get onto foods. ,
The freezer was malfunctioning in the kitchen and ph foods were thawing out. All of the potentially hazardous foods below 41 degrees f were retained and moved to the refrigerator for cold holding. Some of the thawed out foods were discarded. ,
All of the pop spray gun nozzles at the bar need cleaning. Clean now and place on a more frequent cleaning schedule. ,
The freezer was malfunctioning and not maintaining potentially hazardous foods frozen solid. This unit is ordered out of service. Call for repair of unit. Once repaired, you may restock the unit. ,
(Critical) Chilis and cheese sauce are being stored in original containers that they were heated up in and held hot in, covered when hot and placed into the cooler to cool. This process of cooling and reheating will occur as many as three times in a row. This is an incorrect cooling process. After the initial cook, any chili to be carried over must be properly cooled in a shallow pan no more than two inches deep. Use two or three pans if necessary and cool rapidly uncovered in cooler from 135 to 70 degrees f in the first two hours and 70 to 41 in an additional two hours. Use one pan/portion at a time to reheat next day to 165 degrees f in two hours. All containers where food is kept for hot hold must be cleaned at the end of each day. Food must be maintained at 135 degrees f during the hot holding process. Corrected by discussion and will place food into shallow containers in the future to expedite the cooling process. Noodles found in the upright cooler in the kitchen in 9 qt container with excess moisture from evaporation on the underside of the cover indicative of an improper cooling process. It is apparent that the noodles went into the container too hot to rapidly cool. Corrected by discarding the noodles. Retrain people using the kitchen and bar employees as to proper cooling techniques as indicated above.
(Critical) The dishmachine was not dispensing any sanitizer at time of inspection. 50 ppm cl is required. The line for the sanitizer did not have a straight rod on the end of it and it had curled up in the bucket with the open end coming out of the liquid sanitizer. Repaired/corrected at time of inspection and is now dispensing 50 ppm cl.
Dead box elders were found in the rear storage area on the floor and on the shelves. Clean now and place on a more frequent cleaning schedule. In addition find source of infestation and eliminate and seal access. Exterminator comes monthly.
The following non food contact surfaces need cleaning: the ice machine splash guard inside the bin. Clean now and place on a more frequent cleaning schedule.
Uncovered paper plates in the dry storage room off of the kitchen. Keep all single service articles covered for proper protection. The utensil drawers under the grill at the bar need cleaning. Clean now and place on a more frequent cleaning schedule.
The hood filters above the bar and the firs suppression piping need cleaning. The fan cover on the standing fan in the kitchenclean now and place on a more frequent cleaning schedule.
The interior ceiling of the panasonic microwave in the kitchen and the interior ceilinf of the pop corn machine need cleaning. Clean now and place on a more frequent cleaning schedule.
The walls and attached piping in the walk in cooler are dusty and need cleaning. Clean now and place on a more frequent cleaning schedule.
There is a loose bracket on the interior door frame of the two door upright freezer in the rear storage area. Repair or remove the bracket.
The handsink in the kitchen is blocked for access by a large cooler filled with water. Relocate this unit as it is extremely heavy and it blocks access to the handsink. Handsinks must be accessible for routine handwashing.
The hood filters over the cooking equipment at the bar and the fan covers in the walk in cooler need cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) Mold build up on the interior splash guard of the ice machine. Clean now and place on a more frequent cleaning schedule. Use a flashlight when inspecting this area so that areas in need of cleaning are visible. It is dark in this area. Corrected by cleaning splash guard at time of inspection
The following non food contact surfaces need cleaning: the hood filters over the cooking equipment at the bar, the ledges of the oven in the kitchen, the fryer cabinet at the bar. The chutes for the bottles and cans for the reach in cooler section of the bar, the cabinet under the popcorn machine has oil spill, there is excess water build up in the prep unit at the bar. Clean now and place on a more frequent cleaning schedule.
The ovens in the kitchen need cleaning. Especially the one on the right side. The popcorn machine ceiling interior needs cleaning.
The following non food contact surfaces need cleaning: the drip ledge above the door cover for the ice machine which has build up, the fryer cabinets in the kitchen, the hood filters over the grill/fryer at the bar, the fan covers in the walk in cooler. Clean now and palce on a more frequent cleaning schedule.
Assorted domestic equipmen tin the facility including microwave at the bar and crock pots, enamel roaster on counter in the kitchen. Remove the crockpots and enamel roaster from facility and replace with commercial equipment. You may contianue to use the microwave until it is in need of repair and then replace with commercial equipment.
The interior of the pop corn maker needs to be cleaned. Clean now and place on a more frequent cleaning schedule.
(Critical) Homemade pickles and salsa found in the facility some marked for personal use. Homemade foods are not allowed in the establishment. Discontinue this practice. Corrected by discarding homemade foods at time of the inspection.
The hood filters at the bar hood need cleaning. The interior of the rae tone two door cooler and the fan cover inside this unit need cleaning. The gaskets on the cooler and freezer doors of the kitchen need cleaning. Clean now and place on amre frequent cleaning schedule.