Lia & Tj's Donut's

Contact Information

505 S. Huron St
Ypsilanti, MI 48197

Health Report - 08/24/2009 (8 critical incident(s))

(Critical) Observed several pans/bags of rib tips in upright cooler in prep area that are not cooked in this facility. Pic not sure where ribs are cooked ("husband takes care of that"). At the admin conference, john stated that rib tips are made inside facility in blimpie bread oven. As stated in past, all food must be prepped, cooked and cooled in a licensed kitchen. The source of the rib tips must be verified by the time of informal hearing. Please bring documentation from licensed kitchen verifying source by hearing. I will check this item at follow up inspection. , observed several pans/bags of rib tips in upright cooler in prep area that are not cooked in this facility. Pic not sure where ribs are cooked ("husband takes care of that"). At the admin conference, john stated that rib tips are made inside facility in blimpie bread oven. As stated in past, all food must be prepped, cooked and cooled in a licensed kitchen. The source of the rib tips must be verified by the time of informal hearing. Please bring documentation from licensed kitchen verifying source by hearing. I will check this item at follow up inspection. Follow up site visit 9/16/09: no rib tips in facility. Pic stated that they will not be serving rib tips unless obtained from licensed kitchen. Owner said they may get pre-cooked ribs from sams club in future and will keep receipts on-site for verification. Critical corrected.

(Critical) Observed several packages of rte deli meats (ham, turkey, roast beef) in bottom of prep unit cooler near front counter with no datemark labels or in packages with a 8-1-09 datemark label. Meats do not appear to be that old, but employees are not datemarking as required. Appears employees are reusing baggies. All phf rte foods must be properly datemarked with a 7 day consume by datemark label (day 1 is open/slice date). As per your risk control plan,employees are supposed to check all datemarked items in facility for accuracy before each shift and managers/owners are supposed to be monitoring all datemarked items daily. These actions are not occurring. As stated at admin conference from 6/10/09: owners need to take a more active role in training employees and monitoring food safety guidelines. Temporarily corrected by discarding most deli meats and properly datemarking freshly opened deli meats. Since this violation has been cited at last 4/5 inspections, you are required to attend an informal hearing at the wash county health dept. Please call carl walczesky at 734 222-3872 within 72 hours to schedule. , observed several packages of rte deli meats (ham, turkey, roast beef) in bottom of prep unit cooler near front counter with no datemark labels or in packages with a 8-1-09 datemark label. Meats do not appear to be that old, but employees are not datemarking as required. Appears employees are reusing baggies. All phf rte foods must be properly datemarked with a 7 day consume by datemark label (day 1 is open/slice date). As per your risk control plan, employees are supposed to check all datemarked items in facility for accuracy before each shift and managers/owners are supposed to be monitoring all datemarked items daily. These actions are not occurring. As stated at admin conference from 6/10/09: owners need to take a more active role in training employees and monitoring food safety guidelines. Temporarily corrected by discarding most deli meats and properly datemarking freshly opened deli meats. Since this violation has been cited at last 4/5 inspections, you are required to attend an informal hearing at the wash county health dept. Please call carl walczesky at 734 222-3872 within 72 hours to schedule. Follow up site visit 9/16/09: observed 3 packages of rte deli meats in bottom of prep unit cooler with a datemarking label of 8/1/09. Pic stated that bags were placed in freezer on 8/1/09 then pulled from freezer last night to thaw, but no one has changed the date to indicate the correct use-by date. This item still needs to be addressed with all staff and owner needs to be monitoring proper datemarking procedures for accuracy. Owner has created a datemarking log, but employees not consistently and accurately filling out log as required. Risk control plan is still not being followed. Temporarily corrected violation by properly datemarking all deli meats. Also discussed proper datemarking procedures with all staff (john, wilma and theresa) and discussed good food safety practices and ideas to ensure employees are datemarking as required. Please retrain all employees as needed. I will check this item at another follow up inspection. , observed several packages of rte deli meats (ham, turkey, roast beef) in bottom of prep unit cooler near front counter with no datemark labels or in packages with a 8-1-09 datemark label. Meats do not appear to be that old, but employees are not datemarking as required. Appears employees are reusing baggies. All phf rte foods must be properly datemarked with a 7 day consume by datemark label (day 1 is open/slice date). As per your risk control plan, employees are supposed to check all datemarked items in facility for accuracy before each shift and managers/owners are supposed to be monitoring all datemarked items daily. These actions are not occurring. As stated at admin conference from 6/10/09: owners need to take a more active role in training employees and monitoring food safety guidelines. Temporarily corrected by discarding most deli meats and properly datemarking freshly opened deli meats. Since this violation has been cited at last 4/5 inspections, you are required to attend an informal hearing at the wash county health dept. Please call carl walczesky at 734 222-3872 within 72 hours to schedule. Follow up site visit 9/16/09: observed 3 packages of rte deli meats in bottom of prep unit cooler with a datemarking label of 8/1/09. Pic stated that bags were placed in freezer on 8/1/09 then pulled from freezer last night to thaw, but no one has changed the date to indicate the correct use-by date. This item still needs to be addressed with all staff and owner needs to be monitoring proper datemarking procedures for accuracy. Owner has created a datemarking log, but employees not consistently and accurately filling out log as required. Risk control plan is still not being followed. Temporarily corrected violation by properly datemarking all deli meats. Also discussed proper datemarking procedures with all staff (john, wilma and theresa) and discussed good food safety practices and ideas to ensure employees are datemarking as required. Please retrain all employees as needed. I will check this item at another follow up inspection. Follow up site visit (2): facility has shown improvement regarding datemarking procedures. Most packages of rte deli meats in ric in front counter area had correct datemark labels. 2 packages were incorrectly datemarked. Employees are not utilizing datemarking log, but staff did have better knowledge of required datemarking procedures. Owners still need to monitor employees and check for proper dates often. Owner stated he has purchased a calendar and will place in prep area for employees to reference. Please be sure to train all new staff as needed. Discussed datemarking expectations with all employees and reviewed risk control plan. Critical corrected

(Critical) Repeat violation (2): observed pan of rte rib tips in pizza display unit in front counter area hot holding at 115f. Unit is working correctly, but was turned to low at time of inspection. All phf must be hot held at 135f or more at all times. As stated in past, employees must turn hot holding unit to correct temp and let warm up before placing rte foods items into unit. Pic temporarily corrected by discarding rib tips. Since this violation has been cited at 2 consecutive inspections, you are required to complete a risk control plan to help correct violation on a more permanent basis. Please bring copy of risk control plan to informal hearing. I will check this item at follow up inspection. , repeat violation (2): observed pan of rte rib tips in pizza display unit in front counter area hot holding at 115f. Unit is working correctly, but was turned to low at time of inspection. All phf must be hot held at 135f or more at all times. As stated in past, employees must turn hot holding unit to correct temp and let warm up before placing rte foods items into unit. Pic temporarily corrected by discarding rib tips. Since this violation has been cited at 2 consecutive inspections, you are required to complete a risk control plan to help correct violation on a more permanent basis. Please bring copy of risk control plan to informal hearing. I will check this item at follow up inspection. Follow up site visit 9/16/09: no rib tips in facility, and no risk control plan submitted, but observed a pan of fried chicken in front counter display warmer hot holding at 170f. Critical has been corrected, but still need risk control plan

(Critical) Observed 3 compt sink drain lines severely leaking onto floor creating mold and insect harborage conditions. Employees not able to effectively wash, rinse and sanitize due to plumbing leaks. Also observed spray arm significantly leaking at spray nozzle head. To correct, please repair plumbing leaks within 10 days. I will check these items at follow up inspection.

(Critical) Repeat violation (2): observed pan of rte rib tips in pizza display unit in front counter area hot holding at 115f. Unit is working correctly, but was turned to low at time of inspection. All phf must be hot held at 135f or more at all times. As stated in past, employees must turn hot holding unit to correct temp and let warm up before placing rte foods items into unit. Pic temporarily corrected by discarding rib tips. Since this violation has been cited at 2 consecutive inspections, you are required to complete a risk control plan to help correct violation on a more permanent basis. Please bring copy of risk control plan to informal hearing. I will check this item at follow up inspection

(Critical) Observed several packages of rte deli meats (ham, turkey, roast beef) in bottom of prep unit cooler near front counter with no datemark labels or in packages with a 8-1-09 datemark label. Meats do not appear to be that old, but employees are not datemarking as required. Appears employees are reusing baggies. All phf rte foods must be properly datemarked with a 7 day consume by datemark label (day 1 is open/slice date). As per your risk control plan,employees are supposed to check all datemarked items in facility for accuracy before each shift and managers/owners are supposed to be monitoring all datemarked items daily. These actions are not occurring. As stated at admin conference from 6/10/09: owners need to take a more active role in training employees and monitoring food safety guidelines. Temporarily corrected by discarding most deli meats and properly datemarking freshly opened deli meats. Since this violation has been cited at last 4/5 inspections, you are required to attend an informal hearing at the wash county health dept. Please call carl walczesky at 734 222-3872 within 72 hours to schedule.

(Critical) Observed several pans/bags of rib tips in upright cooler in prep area that are not cooked in this facility. Pic not sure where ribs are cooked ("husband takes care of that"). At the admin conference, john stated that rib tips are made inside facility in blimpie bread oven. As stated in past, all food must be prepped, cooked and cooled in a licensed kitchen. The source of the rib tips must be verified by the time of informal hearing. Please bring documentation from licensed kitchen verifying source by hearing. I will check this item at follow up inspection.

(Critical) Observed 3 compt sink drain lines severely leaking onto floor creating mold and insect harborage conditions. Employees not able to effectively wash, rinse and sanitize due to plumbing leaks. Also observed spray arm significantly leaking at spray nozzle head. To correct, please repair plumbing leaks within 10 days. I will check these items at follow up inspection. , observed 3 compt sink drain lines severely leaking onto floor creating mold and insect harborage conditions. Employees not able to effectively wash, rinse and sanitize due to plumbing leaks. Also observed spray arm significantly leaking at spray nozzle head. To correct, please repair plumbing leaks within 10 days. I will check these items at follow up inspection. Follow up site visit 9/16/09: 3 compt sink and spray arm has been repaired. Critical corrected

This incident (17002) does not have any more information on it

Observed floors/walls/floor drain under 3 compt sink soiled with mold and debris (plumbing leaking). To correct, please repair plumbing, clean now and on a more frequent schedule.

Observed both dumpster lids left open and significant accumulation of insects in dumpster. All dumpster lids must be tight fitting and closed at all times to prevent entry of pests and insects

Repeat violation: observed area around trash dumpster with a heavy accumulation of trash and debris. Wind is causing debris to blow onto fence and into neighboring properties. To correct, please clean now and on a more frequent schedule.

Observed several wet wiping cloths (some used to wipe down raw chicken prep table) stored on counter (not in wiping cloth bucket). All wiping cloths used to wipe down food contact surfaces must be stored completely submerged in a wiping cloth bucket with a concentration of 50-100ppm of bleach at all times to prevent collection of bacteria on wiping cloths

Repeat violation: observed unapproved fry daddy cooking raw chicken in back kitchen area. Per your sop's chicken supposed to be cooked in approved deep fryer under ventilation hood in front kitchen area. This item will need to be removed from menu until deep fryer is repaired. Please remove unit from facility today. Pic took fry daddy out of operation and stated they will not be using unapproved fryer

Health Report - 03/02/2009 (5 critical incident(s))

(Critical) Observed individually wrapped bags of rte ham and turkey in container on ric shelf near front counter with no consume by datemark labels. All phf rte deli meats must be labeled with a 7 day consume by datemark label (day 1 is open/slice date). Pic corrected by properly datemarking freshly prepared deli meats. Critical corrected. Please note: this violation has been cited at 2 consecutive routine inspections. If violation is cited at next inspection, you will be required to attend an office conference at the wash. County health dept. To discuss this recurring violation.

(Critical) Observed container of "brasso" polish, paint brushes, paint rollers stored on top of open bag of onions. Also observed container of old grease stored on top of box of open chocolate chips. All poisonous/toxic materials must be separated from food and single service items at all times to prevent contamination. Pic corrected by discarding onions, relocating polish, paint brushes, paint rollers and container of used grease to another area of kitchen away from food items. Critical corrected

(Critical) Observed cockroaches present on floor and wall in dishwashing area of kitchen. Also observed several insect/pest harborage conditions throughout kitchen and trash dumpster area (standing water/food debris/clutter). To correct, please call a licensed pest control company and implement a plan to eliminate cockroaches within 10 days. Will also need to clean kitchen/trash dumpster area thoroughly as soon as possible to eliminate pest harborage areas. Please keep all documentation from pest control company. I will recheck at follow up inspection. , observed cockroaches present on floor and wall in dishwashing area of kitchen. Also observed several insect/pest harborage conditions throughout kitchen and trash dumpster area (standing water/food debris/clutter). To correct, please call a licensed pest control company and implement a plan to eliminate cockroaches within 10 days. Will also need to clean kitchen/trash dumpster area thoroughly as soon as possible to eliminate pest harborage areas. Please keep all documentation from pest control company. I will recheck at follow up inspection. Follow up inspection 3/23/09: pest control company has applied insecticide to facility (documentation on-site). Pest harborage conditions in kitchen and dumpster area have been eliminated. No cockroaches observed at follow up inspection. Critical corrected

(Critical) Observed employees not sanitizing pans, trays and utensils after washing. All dishware and utensils must be washed, rinsed and sanitized after every use. Temporarily corrected by educating employees on proper 3 compt sink setup and sanitizing procedures. Will recheck at follow up inspection. , observed employees not sanitizing pans, trays and utensils after washing. All dishware and utensils must be washed, rinsed and sanitized after every use. Temporarily corrected by educating employees on proper 3 compt sink setup and sanitizing procedures. Will recheck at follow up inspection. Follow up site visit 3/23/09: employees now able to set up 3 compt sink properly and test with test strips. Critical corrected

(Critical) Observed that facility now serves rib sandwiches and rib tips. Upon further investigation, pic indicated that ribs are made at private home. Please cease this practice immediately. All food must be obtained from an approved source and must be cooked on-site. Temporarily corrected by discarding ribs and rib tips. Facility does not have proper cooking equipment for ribs. To correct, please remove these items from your menu. Pic indicated that they may explore the option of obtaining ribs from biggies. If this is the case, please provide proper documentation from biggies. I will check at reinspection. , observed that facility now serves rib sandwiches and rib tips. Upon further investigation, pic indicated that ribs are made at private home. Please cease this practice immediately. All food must be obtained from an approved source and must be cooked on-site. Temporarily corrected by discarding ribs and rib tips. Facility does not have proper cooking equipment for ribs. To correct, please remove these items from your menu. Pic indicated that they may explore the option of obtaining ribs from biggies. If this is the case, please provide proper documentation from biggies. I will check at reinspection. Follow up site visit with dave laduke 3/23/09: facility is not serving rib tips anymore. Owner to work with dave laduke on revised menu. Critical corrected

This incident (16982) does not have any more information on it

Observed food employees not wearing hats or hair restraint devices. To correct, please obtain hats or hair nets and wear at all times in kitchen

Observed sanitizing compt of 3 compt sink moldy and not being cleaned out. To correct, please clean all compts of warewashing sink every day and as needed

Observed 2 mini "fry daddy" type deep fryers on prep table in back kitchen area with no ventilation. Facility has changed menu since last inspection (now serve deep fried fish, chicken, and deep fried vegetables). To correct, please take these items off of menu and submit an application for plan review/menu changes to the wash county health dept as soon as possible. Please contact dave laduke at 734 222-3894┬░For further information.

Observed old equipment and general clutter located throughout facility (outside of back door, restroom, kitchen). To correct, please clean now and on a more frequent schedule

Observed floors throughout entire kitchen soiled with debris and old food debris. To correct, please clean now and on a more frequent schedule

Observed icing equipment (sides, drip area) in front counter area soiled with food debris. To correct, please clean now and on a more frequent schedule

Observed gaskets on almost all coolers moldy, with a heavy accumulation of debris. Also observed interior of upright freezer near 3 compt sink soiled with food debris. To correct, please clean now and on a more frequent schedule.

Observed containers of donut fillings being stored on floor in back kitchen area. All food items must be stored in a protected manner and stored a minimum of 6 inches off of floor

Observed handsink in back kitchen soiled with food debris. Please keep all handsinks clean and accessible at all times. Please clean immediately

Observed trash dumpster area with a heavy accumulation of trash, debris and old equipment. To correct, please clean now and on a more frequent schedule

Observed no test strips in facility to monitor sanitizer concentration. Please obtain as soon as possible

Observed broken hot water valve on 3 compt sink. Also observed 1 compt of 3 compt sink draining slowly. To correct, please repair 3 compt sink as soon as possible

Observed fan and used employee aprons being stored in handsink in back kitchen area. All handsink must be clean and accessible at all times. Please remove items from handsink as soon as possible