Los Amigos

Contact Information

2851 E. Michigan Avenue
Ypsilanti, MI 48198

Health Report - 04/15/2014 (1 critical incident(s))

(Critical) In the kitchen, observed two boxes of residential roach bait. This type of pesticide is not intended for use in a licensed kitchen. Pic corrected by removing the roach baits from the facility.

Health Report - 10/03/2013 (2 critical incident(s))

(Critical) At the handsink adjacent to the walk in cooler door observed no handsoap dispenser. Pic corrected during inspection by providing handsoap.

(Critical) At the mechanical dishwashing machine observed the residual chlorine concentration of the final rinse at 0 ppm. The sanitizer reservoir is full and the tubing is properly routed. No sanitizer could be pumped using the priming switch on the machine. The unit was put out of service. A maintenance contractor was called to repair the machine. ***until the unit is repaired, all dishwashing must occur using the three compartment sink by properly washing, rinsing, and sanitizing*** correct by repairing the machine with in 10 days. A followup inspection will be conducted. Since this violation has been repeated during two consecutive routine inspections a risk control plan needs to be completed and submitted to the health department for approval. ,

Observed the following areas in need of repair: dishwashing area 1. Floor has loose tiles and bare concrete 2. Wall has a large hole and deteriorated wall board between the hand sink and the inboard dish area. Wall above the dish sink has peeling paint. 3. Observed bare wood below the dishwashing machine. Kitchen 4. Main kitchen floor has missing tiles by the wic cooler door. 5. Main kitchen ceiling has peeling paint in several areas walk in cooler 6. Fill the wall penetrations made during the installation of the walk in cooler 7. Wrap, with an approved material, the exposed treated lumber at the interior door jamb correct by repairing these areas. Several repairs have been made since the last inspection. Continue to make repairs.

In the kitchen and in the dry food storage room observed fluorescent light tubes without shielding. Correct by installing approved shielding

In the kitchen at the flat top grill nearest the two six burner stoves observed the area underneath the grill with a heavy accumulation of food debris and grease. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris

Health Report - 09/05/2013 (10 critical incident(s))

(Critical) I observed the dishwasher just rinse his hands off under the spray arm when told he needed to wash hands. Staff need to be trained how to properly wash hands in a designated handsink, under warm water and using soap, for 20 seconds. Corrected by education.

(Critical) Cheesecake, opened milk and 2 opened cans of whipped cream were not date marked. Servers need to be using date stickers like the back of the house is. Post open date and use by date(6 days added to open date). I will be back in 2 weeks to verify. Dated while present.

(Critical) The ice scoop was stored in a dirty scoop holder. Staff need to remember to clean the ice scoop holder routinely. Corrected by running through dishwasher.

(Critical) There is a large infestation of drain/fruit flies in your facility. They are in here because of how unclean your kitchen/bar is. You need to work with your pest company and do the things they tell you you need to do to keep the flies out of your store. I will be back in 2 weeks to verify there are not flies in your facility.

(Critical) The condensate drain line out of the beer walk in cooler is not air gapped. You need to provide an air gap on this line. Also, you need to air gap the line out of the ice bin at the bar. I will be back in 2 weeks to verify it is air gapped.

(Critical) The handsink at the main cook line was observed with diced onions in the drain, indicating staff are using the handsink as a dumpsink. Handsinks are to be only used for handwashing. Hold staff accountable to go to back prep sinks to rinse pans, etc. Corrected through education.

(Critical) 3 cases of beer were found stored in the chemical room under several gallons of bleach. Foods and beverages need to be stored away from chemicals. Corrected by moving beer to safe location.

(Critical) I watched the dishwasher handle dirty kitchenware and then touch cleaned ware without washing his hands. Handwashing must always take place after handling dirty ware and before touching clean ware. Corrected through education.

(Critical) 3 of the handsinks were found to be non-functional. The server handsink water was turned off, due to leaking handles. There is no water available at handsink by the ice machine in the rear prep area. And the handsink in the dishwash area has a missing faucet handle and the drain pipe is not hooked up. I spoke with a plumber they contracted and he will be out this afternoon and will call me after completing the work. Managers need to be accountable to repair damaged equipment as soon as it breaks, not wait for a health inspection. I will be back in 2 weeks to verify handsinks are all working, fully stocked and staff are using them!

(Critical) No chlorine test papers available. Obtain some and train staff how to use them to verify dishmachine and sanitizer solutions are at 50-100ppm. I will be back in 2 weeks to verify you have test papers.

You need more approved storage racks in the walk in freezer so you can keep all foods at least 6" off the floor. Do not use bread or milk crates.

The handsink in the employee restroom is dirty. You need to keep handwash sinks clean!

Staff observed stacking wet pans before dry. Be sure to air dry pans before stacking them together.

You are not maintaining your equipment in good repair as you are required. Both of your cook line flip top coolers need service. The left side one has a door that does not stay shut and it needs new door seals/gaskets. The right side one has a broken door hinge and the flip top has a broken handle that needs to be repaired. Also, the server 2 door reach in cooler has ice buildup on the compressor. This must be serviced asap!!! i will be back in 2 weeks to verify all of the above has been repaired.

The front entrance door needs a door sweep to eliminate the gap. The back door needs to close tightly. This will help keep flies out of your store

Your facility is not being kept clean and this is causing you to have flies in your store. You need to be thoroughly cleaning your store everyday!!! clean all the drains, the equipment, the floors under equipment and racks. You also need to keep your floors dry!!! mop up standing water. I will be back in 2 weeks to verify you have thoroughly cleaned your facility!

I found a toothbrush and a tube of toothpaste stored in a bin with bottles of sauces. Personal belongings need to be stored in a seperate area from foods and food contact items.

Health Report - 03/19/2013 (2 critical incident(s))

(Critical) At the mechanical dishwashing machine observed the residual chlorine concentration of the final rinse at 0 ppm. The sanitizer reservoir is full and the tubing is properly routed. No sanitizer could be pumped after several minutes of priming the machine. The unit was put out of service. A maintenance contractor was called to repair the machine. ***until the unit is repaired, all dishwashing must occur using the three compartment sink by properly washing, rinsing, and sanitizing*** correct by repairing the machine with in 10 days. A followup inspection will be conducted. ,

(Critical) Observed no paper towel at either hand sink in the kitchen. Pic corrected during the inspection by installing paper towel. Item corrected

In the dry food storage room observed two fluorescent light tubes without shielding. Correct by installing shielding

At the dishwashing area observed a drain pipe with a leak spilling water on the floor. The drain pipe originates from the hand sink. The water travels across the floor to a floor drain. Correct by repairing the pipe to prevent water leaking

Observed the following area in need of repair: dishwashing area 1. Floor has loose tiles and bare concrete 2. Wall has a large hole and deteriorated wall board between the hand sink and the inboard dish area. Wall above the dish sink has peeling paint. 3. Observed bare wood below the dishwasing machine. Kitchen 4. Main kitchen floor has missing tiles by the wic cooler door. Correct by repairing these areas. Several repairs have been made since the last inspection. Continue to make repairs.

Health Report - 02/28/2013 (0 critical incident(s))

You need to be keeping the dumpster area much cleaner and clean the grease barrel more often.

Floor drain at server area backed up onto floor. Need to have this serviced. Also, several of your handsinks drain very slowly. Have all of them snaked out too. Plumber is due out this afternoon. Keep all drains routinely cleaned out to prevent backing up.

Health Report - 09/05/2012 (1 critical incident(s))

(Critical) Observed the following improper cold holding food/temperature combinations at the reach in cooler across from the main cook line farthest from the dining room door: top side area: 1. Tomatoes at 53 degrees f. Reach in portion: 1. Portioned bags of raw beef 52 degrees f 2. Chorizo at 52 degrees f. Air temperature of cabinet is approx 50 degrees f. Pic discarded items, placed the unit out of service for potentially hazardous foods, and called for repair. These cold holding violations are repeat violations. Since this violation has been repeated during a routine inspection following an administrative conference an informal hearing at the health department office is required. An informal hearing notice was provided to the pic, karla martinez. ,

The drain receiving water from the dishwashing machine is slow to drain and sometimes causes dishwashing water to spill over on the floor. A floor drain located in the diswashing room does accept the spilled water. Pic indicated a repair person would be contacted to repair the drain. This is a repeat violation

Observed several coolers in the kitchen with damaged gaskets. Correct by replacing these gaskets. This is a repeat violation from the last routine inspection

Observed no paper towel at the handsink in the main food prep area. Also, the dispenser is broken. Correct by repairing or replacing the dispenser and providing paper towel

Observed several bulk containers of spices without common name labels. Correct by labeling containers as to the contents

Observed several areas of the facility in need of repair. 1. Dishwashing area floor has loose tiles and bare concrete 2. Dishwashing area wall has a large hole and deteriorated wall board between the hand sink and the inboard dish area. Wall above the dish sink has peeling paint. 3. Server area near the cash register has an exposed concrete floor 4. Server area near the cash register has several holes in the wall. 5. Main kitchen floor has missing tiles by the wic cooler door. Correct by repairing these areas. These are repeat violations from the last inspection

Observed can opener blade to be dull and gouged. Correct by replacing blade

Health Report - 08/28/2012 (2 critical incident(s))

(Critical) I observed a server grab lemon garnish with her bare hands. Need to use tongs, which is store policy. Tongs were not at the station. Manager needs to assure servers are in compliance. Corrected by supplying and using tongs.

(Critical) I observed dirty food pans, knives and a slicer. Staff need to wash, rinse and sanitize utensils thoroughly and inspect them for cleanliness. Corrected by re-cleaning through the dishmachine.

I observed 3 damaged plastic spatulas. Cracked lids on the chip dispenser and no lid for the drink garnishes at the bar. Replace when observed damaged.

Staff need to store their personal belonging in the break area.

You need to replace the burnt lights in the dishroom and in the walk in freezer.

Staff are not air drying pans before stacking them. You need to have more racks to store stuff on so it can air dry. Re-organize the dishroom and i will be back in 2 weeks to verify.

The walk in cooler door does not shut tightly. Have serviced so it closes tightly and by itself. I will be back in 2 weeks to verify this.

Repair the condensation leak in the walk in freezer.

I observed the presence of drain flies. Please have your pest company focus on eliminating them and be sure that you are keeping your store clean and the floors dry.

You need to replace the damaged door seals on the prep coolers on the main cook line. Also need to repair gasket on walk in cooler door.

You need handwash reminder signs at all of your handsinks, including in the restrooms.

Do not re-use retail containers, such as margarita mix containers. Obtain food grade containers that are easily washable.

You need to provide a door sweep on the back door to eliminate the gap.

Please cover foods while in refrigeration or in dry storage.

Most of the handsinks were found dirty. Staff need to be keeping the sinks and fixtures clean and the soap and paper towel dispensers.

Your facility was not being kept clean like it needs to be. The following areas need to be cleaned and kept on a routine schedule: the floors were slippery with grease on the main prep line, the storage bins were dirty, the dishroom is dirty, floordrains are dirty, the mop sink is dirty, the chest freezer is dirty and in need of defrosting. I want you to thoroughly clean your facility and i will be back in 2 weeks to verify for cleaning.

Health Report - 02/27/2012 (2 critical incident(s))

(Critical) 4 spray bottles were found not labelled or mis-labelled. Always label with common name of contents. Corrected by doing such.

(Critical) Observed the following improper cold holding food/temperature combinations at two different locations in the kitchen. --- at the prep unit closest to the dining room door: top side storage area: 1. Sour cream at 53 degrees f. 2. Shredded cheese at 52 degrees f. 3. House made salsa at 52 degrees f. Reach in portion: 1. House made deep fried peppers at 53 degrees f 2. Previously cooked tamales at 52 cooling coils on prep unit are encased in ice. Air temperature of cabinet is approx 50 degrees f. Pic discarded items, placed the unit out of service and called for repair. ---at the wic off of the main kitchen: 1. Tamales at 48 degrees f. 2. Shredded cheese at 48 degrees f. 3. Cooked rice at 50 degrees f. It appears the cooler is not operating properly. Pic in charge moved all tcs foods to another properly functioning wic and called for service. These cold holding violations are repeat violations. Per washtenaw county procedures a risk control plan must be completed. Also, since this violation has been repeated on 3 of the last 5 routine inspections an administrative conference at the health department office is required. Both a risk control plan and an administrative conference notification were provided to the pic, david corona

Observed several areas of the facility in need of repair. 1. Dishwashing area floor has loose tiles and bare concrete 2. Dishwashing area wall has a large hole and deteriorated wall board between the hand sink and the inboard dish area. Wall above the dish sink has peeling paint. 3. Main dining area server area floor has loose tiles and no base coving at the floor wall juncture 4. Server area near the cash register has an exposed concrete floor 5. Server area near the cash register has several holes in the wall. 6. Main kitchen floor has missing tiles by the wic cooler door. Correct by repairing these areas.

At outside entry door to main kitchen area observed the following in need of repair: 1. Steel entry door is not tight fitting in the frame. Gaps are evident and light can be seen between the door and frame with the door closed. 2. Screen door is broken. Screen door is not tight fitting in the frame. 3. Screen door does not have a self closer. Correct each item by repairing or replacing as necessary.

The drain receiving water from the dishwashing machine is slow to drain and sometimes causes dishwashing water to spill over on the floor. A floor drain located in the diswashing room does accept the spilled water. Pic indicated a repair person would be contacted to repair the drain

At the server area in the main dining room observed no handwash reminder sign. Correct by installing an approved sign

In the dry storage area, observed no light shielding for exposed fluorescent tubes. Correct by installing approved shielding

No paper towels were stocked at the server line handsink. Staff must be re-stocking after using them up!! corrected.

At the handsink in the kitchen prep area on the wall adjacent to the dishroom observed no handwashing soap. Pic temporarily corrected during the inspection by placing a disposable pump style bottle of handsoap on the sink ledge. Pic indicates a permanent mounted dispenser will be installed since the disposable pump style bottle is subject to falling off the sink ledge either onto the floor or into the basin

At the outside garbage receptacle area observed bags of trash and other items on the ground. Correct by placing all trash bags inside the receptacle and keeping the area clean.

No chlorine test papers on site. Keep stocked and use to verify dish machine and sanitizer buckets are kept at 50-100ppm.

Replace the cracked light shield in the dry storage room.

In the kitchen observed several reach in coolers and the walk in cooler to have broken or separated door gaskets. Correct by repairing or replacing the gaskets

Health Report - 08/25/2011 (10 critical incident(s))

(Critical) I fond 3 dented cans of ketchup. Staff need to pull dented cans and put in a labelled area for return for credit. I will be back to see that you have a labelled area for cans in 2 weeks.

(Critical) I observed a cheese sauce being reheated in a hot hold steam unit. Staff must be re-heating on stove to >165*f before stocking into steam units. Must train staff of this and be sure they are using thermometers to verify heating temps. Corrected by heating on stove.

(Critical) I found an opened milk not posted with use by date. I also observed staff going around marking dates after i arrived using post it note stickers. I want you to obtain date stickers that will adhere to containers and implement a permanent date marking system. I will be back in 2 weeks to verify this is being done.

(Critical) I observed a large stockpot of raw chicken on the floor and temperature of 65*f. I also found a pan of cooked meat sitting on counter at 62*f. Staff must not be leaving foods out for this long before heating/cooking. You need to train them to work in small batches due to limited stove space. Develop a written procedure and have copy for me on follow up inspection in 2 weeks.

(Critical) I observed the ice scoop in dirty water in ice scoop holder. Staff need to be pulling scoop holders and washing them on a daily basis. Corrected by doing such.

(Critical) A case of eggs was found stored on the beer kegs. Another case of eggs was stored over and next to ready to eat foods. Store eggs like raw meats. . . On bottom shelf and seperated from ready to eat foods. Corrected on site by storing properly

(Critical) There is no hose bibb vacuum breaker on the mop sink faucet with a hose connected to it. You must put one on and i will be back in 2 weeks to verify it has been done.

(Critical) Handwashing is not happening here due to the fact that all the handsinks had no paper towels stocked at them and two of them had no soap. Furthermore, sinks were blocked by sani buckets in the basin. The expe/server line handsink is broken and must be repaired within 10 days. Have all paper towel dispensers stocked and working properly and not jamming up. I will be back in 2 week to verify these items.

(Critical) The spray rinse arm is no longer air gapped at the dishwash sink area. You need a new spring to assure the spray nozzle sits at least an inch above the drain rim on the sinks. I will be back in 2 weeks to verify this has been done.

(Critical) I observed a large container of cheese sause at 53*f in walk in cooler. Unsafe cooling procedures were used. You need to break this product down into shallow pans to cool through the danger zone in appropriate times. Item was discarded. I will be back to verify safe cooling methods are being used. Use the chart i left to begin to document cooling times.

Do not put sanitizer buckets in handsink basins. Keep handsinks easily accessible.

You need to have wastebaskets at each handsink.

Back door was kept open. Must keep closed to keep out insects and rodents.

Opened bags of food product need to be put into a sealed container to keep bugs out. (flour)

You need to re-surface the concrete by the back door so there is no standing water there.

Health Report - 08/18/2011 (5 critical incident(s))

(Critical) This incident (17660) does not have any more information on it

(Critical) I found containers of cooked rice and refried beans stored on the same shelf as raw hamburger and chicken. As discussed at the time of inspection, raw beef, pork, chicken and fish must never be stored next to or below cooked food. This is to prevent cross contamination from the raw to cooked food. Raw foods contain harmful bacteria which cause illness. Corrected at the time of inspection. The cooked rice and beans were relocated away from the raw hamburger and chicken

(Critical) I found sour cream and guacamole at 55 degrees f. Stored in the top holding pans of a prep unit. As discussed at the time of inspection, potentially hazardous food (phf) must be held cold at a temperature of 41 degrees f. Or below at all times. Management and staff must frequently check cold and hot holding temperatures. Metal stem thermometers must be used. Prolonged holding of phf at improper temperatures will lead to food borne illness. All phf's stored in this unit were discarded at the time of inspection. The manager was instructed not to use this unit, until it is repaired and is capable of maintaining a temperature of 41 degrees f. A follow-up inspection, will be conducted to ensure that this critical violation is corrected.

(Critical) The dishwashing machine is not dispensing (50) parts per million (ppm), chlorine sanitizer as is required for sanitization of utensils. I directed the manager, to contact their dish machine service company, during the inspection, which he did. Management must ensure that dishes and utensils are being sanitized. This means that the chlorine based sanitizer level must be frequently checked, at the end of the dish machine cycle. The manager and staff were unable to locate chlorine test strips, at the time of inspection. A follow-up inspection will be conducted to ensure that this critical violation is corrected.

(Critical) I found two pans of cooked rice at a temperature of 55 degrees f. In the walk-in. They were made yesterday. As we discussed at the time of inspection, potentially hazardous food (phf) must be rapidly cooled with the timeframes listed above. This rice was made yesterday and is still at an improper temperature. This is completely unsafe and could make someone ill. The management and staff must take responsibility to ensure that phf food is cooled down to a safe temperature, within acceptable time limits. Metal stem thermometers must be used to check food temperatures during the cooling process. The critical violation has been corrected. The rice was discarded.

I found that numerous containers of food are stored uncovered. Food must be stored covered to prevent possible contamination.

I observed large bags of rice and numerous other food containers stored on the floor. The manager said that these were delivered yesterday. Foods must never be stored on the floor, where they are subject to contamination. Food must be promptly stored at least six inches off the floor.

The dumpster enclosure is not being maintained. There is a significant amount of standing water in the area. Additionally there is garbage on the ground in the enclosure. These conditions can attract pests to the area. The dumpster area needs immediate cleaning.

The kitchen floor is not clean. There is a large amount of food debris and other items on the floor. A high level of cleanliness must be maintained in the restaurant. The floors must be routinely swept and mopped.

Provide a refrigerator thermometer in the unit, at the wait station

Health Report - 01/27/2011 (2 critical incident(s))

(Critical) Observed a significant amount of fresh mouse droppings in cabinet in server area in side kitchen area. Cabinet is used for storing paper products (paper bags, napkins, plastic lids). Did observe crumbs of food (broken tortilla chips?) in corner of same cabinet. Also observed mouse droppings behind upright refrigerator in same area. Mice droppings were not observed in any other locations in facility. To correct, please call licensed pest control company and eliminate mouse problem as soon as possible. Correct within 10 days. Pic temporarily corrected by discarding all paper products and single service items in cabinet, then washing and sanitizing cabinet. I will check this item at follow up inspection. , observed a significant amount of fresh mouse droppings in cabinet in server area in side kitchen area. Cabinet is used for storing paper products (paper bags, napkins, plastic lids). Did observe crumbs of food (broken tortilla chips?) in corner of same cabinet. Also observed mouse droppings behind upright refrigerator in same area. Mice droppings were not observed in any other locations in facility. To correct, please call licensed pest control company and eliminate mouse problem as soon as possible. Correct within 10 days. Pic temporarily corrected by discarding all paper products and single service items in cabinet, then washing and sanitizing cabinet. I will check this item at follow up inspection. Follow up site visit 2/8/11: small amount of mouse droppings behind upright refrigerator in side kitchen server area. Facility has already contacted insect tech (see invoice dated 1/31/11) to help control problem. Pest control company has set traps and will be monitoring. Please ensure any food debris (like broken tortilla chips on floor) are being cleaned up daily. Critical corrected

(Critical) Observed small pan of cooked mexican rice on shelf in wic with an internal food temp of 55f. Rice was cooked last night per pic. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to utilize shallow pans and spread rice out before placing food into wic. May need to utilize an ice bath if preparing larger amounts if rice. Whatever cooling method is utilized, staff must be monitoring temps as food passes through the temp danger zone. Pic corrected by discarding rice. Pic also to remind and educate employees on proper cooling methods as needed. Critical corrected.

Observed most interior door gaskets in several reach in coolers in prep/cooking areas with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed mold collecting on wall and in between drainboards/wall interface in dishwashing area. To correct, please clean now and on a more frequent schedule

Observed newly installed wood beam being used to support drainboards to wall in dishwashing area. Mold is collecting on wood and wood is starting to rot. Wood is not an approved equipment surface as it is absorbent and is not easily cleanable. To correct, please remove wood and replace with approved material (such as stainless steel). , observed shelves in dishwashing area with chipped paint and in poor repair. To correct, please repaint shelves so all surfaces are smooth and cleanable

Observed several plastic working containers of spices not labeled on shelf in cooking area. All spices must be labeled with product common name at all times for proper identification

Observed pan of vegetables double stacked on top of sheet pan of individual portions of rte flan desserts (rte desserts were not covered). All food must be stored in clean, dry location and not exposed to possible sources of contamination. To correct, please cover all foods with proper lids or plastic wrap and do not double stack food items on rte desserts (bottom of pan is a possible source of contamination)

Health Report - 07/27/2010 (1 critical incident(s))

(Critical) Observed open box of chorizo sausage stored above raw rte vegetables in wic in side kitchen area (near mop sink). All raw animal foods must be stored below and away from rte food items at all times to prevent possible cross contamination. Pic corrected by relocating chorizo to bottom shelf of wic. Critical corrected.

Observed several shelves in dry storage area with severely chipped paint. To correct, please clean and resurface all shelves in dry storage area as needed so all surfaces are smooth and cleanable

Observed interior door gaskets on several reach in coolers on cooking line split and collecting mold and debris. As stated in past, please replace gaskets as soon as possible

Observed missing light shields and end caps on several lights throughout facility. To correct, please inventory all lights and provide light shields and end caps as needed

Smelled strong smell of dried urine in mens restroom. To correct, please clean and sanitize all urinals and toilets in restroom, then mop floor thoroughly. Please correct as soon as possible.

Observed no serv safe certified employee on-site. Pic stated that he took serv safe class 2 weeks ago and will fax certificate once received. Please correct within 90 days

Observed floors and wall under garbage disposal in dishwashing area soiled with mold and debris. To correct, please clean now and on a more frequent schedule. , observed floor in wic with a heavy accumulation of water (from water cooled compressor on ceiling). To correct, please mop wic as soon as possible. , observed floor in dry storage area soiled with debris. To correct, please sweep and mop now and on a more frequent schedule.

Observed small portable cutting board on shelf in wic (stored next to lemons and limes) with deep cutting grooves and now not easily cleanable. To correct,please discard cutting board and replace.

Observed drainboards near dishmachine in dishwashing area not sealed to wall allowing water and debris to collect in gap. To correct, please reseal drainboards as soon as possible

Observed area around trash dumpster in back of building with an accumulation of debris. Also observed top of grease dumpster in same area with a heavy accumulation of old grease. To correct, please clean dumpster area and grease dumpster now and on a more frequent schedule