Luca's Coney Island

Contact Information

309 E. Michigan Avenue
Ypsilanti, MI 48197

Health Report - 04/07/2014 (1 critical incident(s))

(Critical) Observed cooked sausage being hot held in the cook line area under a heat lamp. The sausage was stored in a shallow hotel pan under a heat narrow heat lamp. The sausage at the side edges of the pan were below 135f. Corrected by removing the cool sausages from the edges and discarding them. In the future, please keep the sausage directly under the heat lamp and use a metal stem food thermometer to verify this food is being held above 135f

Health Report - 09/25/2013 (1 critical incident(s))

(Critical) A metal stem food thermometer was observed to be out of calibration (was reading more than 10f too low ). Corrected by calibrating this thermometer

The two metal ice pails were observed to be stored upright on the ice bin. Provide a clean and sanitized surface to keep these pails stored inverted to allow them to drain and prevent debris accumulation

Observed opened boxes of foods in the freezer and some uncovered pails of foods in the walk in cooler. Ensure your foods in storage are covered for protection (unless they are actively cooling)

The two door pepsi cooler for salad items was not provided with an air thermometer. Corrected by adding an air thermometer to this unit

Several kitchen food containers (mostly plastic tubs, and some metal pans) were observed to still be wet when stacked on the storage shelves. Ensure you food containers are allowed time to air dry before stacking

No chlorine residual was observed in the cooks area wiping cloth solution. Corrected by providing a fresh solution at 100 ppm chlorine

This incident (17789) does not have any more information on it

Staff did not have a metal stem thermometer available at the pot and pan dish washing sink to verify the temperature of the wash water

Some valves on the back kitchen cooking line hand washing sink and the three compartment faucets are inoperable. Repair as needed do they are functional

Health Report - 03/18/2013 (0 critical incident(s))

This incident (17794) does not have any more information on it

This incident (39534) does not have any more information on it

Health Report - 09/13/2012 (1 critical incident(s))

(Critical) Observed about 4. 5 gallons of sausage gravy (prepared the previous day) to still be at 45f this morning in the walk in cooler. Modify your cooling processes as needed to ensure your hot, bulk foods cool quickly. Purchase additional ice sticks to allow staff to cool down multiple containers of hot food at a time. This sausage gravy was discarded

1) observed the drain stoppers for the three compartment sink to be non-functional. Repair/replace the drain stoppers as needed so they seal the water as intended. 2) the exhaust hood vent for the dish washing room is not working. Repair/replace as needed so the hot air/steam is exhausted from this small room

Observed a large aluminum scoop in the cook line area cooler drawer with the handle touching the shredded potatoes. Ensure the scoop is stored so the handle is not touching the food.

Observed a wet wiping cloth on the kitchen cooler cutting board and one on a counter at the back kitchen. Please store these towels in a container of sanitizer between uses

Increase the cleaning and sanitizing frequency of the ice machine and ice machine chute to maintain it clean

Observed a significant amount of plastic tubs and metal pots/pans stacked in storage that were still wet. To prevent bacterial and/or mold growth on this equipment ensure staff allow enough time for this equipment to fully air dry prior to stacking

1) observed a cleaned ice stick used for cooling foods stored directly on the shelf in the walk in freezer. Since this equipment is placed directly in food please store it on/in a clean and sanitized surface for protection. 2) observed two stainless steel ice transfer pails stored upright on top of the ice holding bin at the back of the kitchen. Please store these pails inverted on a clean and sanitized surface (consider purchasing plastic bar matting or plastic grates to store the pails on storage)

Health Report - 03/08/2012 (2 critical incident(s))

(Critical) Observed the following bulk foods cooked the previous day to still be above 41f at around 11:30 this morning: sausage gravy (49f), bean soup (52f), and spaghetti sauce (44f). These items were discarded

(Critical) Observed the interior plastic surfaces of the ice making machine where the ice drops and hits to be cracked, exposing the insulation behind. Contact your ice machine manufacturer for a food safe repair kit. This damaged area(s) must be repaired to provide a smooth and easily cleanable surface

Repair the non-functional ceiling light in the back kitchen food prep area

The following areas are in need of cleaning now and more frequently in the future: 1) the fan grates for the cooling system in the walk in cooler; 2) the rear of the walk in cooler evaporator coil; and 3) the interior of the base cabinet at the beverage station

Metal kitchen food pans on a storage shelf

Observed the interior chute area of the ice machine to be in need of cleaning (after the repair is made). Clean now and on a regular basis in the future

Observed three bulk foods (+/- 4 gallons each originally) in large plastic covered containers in the walk in cooler that did not cool quickly enough. Utilize shallow metal containers uncovered on the top shelf of the walk in cooler (or on a cart) to finish cooling after staff have removed the food from the ice bath in the prep sink. Frequent stirring is beneficial as well to release additional heat. Also, ask staff to continue the ice baths (in metal containers) for a longer period of time with soups, sauces, chili, etc. That have beans or chunks of meat or vegetables in them because they will take longer to cool. The sauce or liquid portion of the food will cool down first, but will warm back up as more heat is released from these solid foods over time. Starting these foods as early in the day as possible is helpful so staff are still around to monitor these cooling foods and make adjustments as needed.

Observed two metal ice transfer pails stored upright on the top of the ice bin. Please store these pails inverted on a clean and sanitized surface (such as a server tray) to prevent debris from accumulating in them and to allow them to drain

Health Report - 08/15/2011 (0 critical incident(s))

Found the pop tower nozzles with accumulation of syrup debris. To correct should schedule more frequent cleaning with brush according to manufacturer instructions

Found the handle of the cooks area hand washing sink with loose handle. To correct schedule repairs for proper operation of the handle to the hot water side of the hand sink faucet to encourage proper employee hand washing

Found the catch tray of the range to need routine cleaning to remove food spill debris

Observed the cooks area hand washing sink and the mens public restroom without a sign to remind food employees to wash their hands to correct post a sign at each hand washing sink to remind food employees to wash their hands as required

Found the outside grease recycle container with the outer surfaces with grease accumulation. To correct should switch out container with a clean container or clean the outside surfaces of the existing grease recycle container to prevent attraction of insects or rodents to the area

Health Report - 02/07/2011 (1 critical incident(s))

(Critical) Container of rice marked with consume by date of 2/5 located in walk in cooler. Pic corrected by discarding food

Pots/pans stored wet at dishwash area. Tea pots stored wet at front counter. To correct, properly air dry all items prior to storage

Mop left in bottom of mop sink. Install hanging unit to allow for air drying mops

3 containers of cooled liquid not covered in walk in cooler. To correct, cover items once they have cooled to required temperature

Door seal of reach in cooler at ice cream station is loose. To correct, reseal

Mouse trap under ice bin had dead mouse in it. To correct, frequently check and remove all trapped pests.

This incident (17822) does not have any more information on it

Container of powder stored in dry storage area without label and covering. Pic corrected by labeling and covering container

Shake machine in ice cream preperation area needs cleaning. To coreect clean and place on routine cleaning schedule

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

(Critical) Observed tray of shell eggs at 80°F on cook line. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. Critical corrected: at time of inspection discarded tray of shell eggs found at improper temperature. In future use one tray at a time of "in-use" eggs out on counter during busy periods

(Critical) Observed employee scooping ice with cup front counter. Food employees shall not contact ready-to-eat food with their bare hands. Critical corrected: at time of inspection interrupted employee to use ice scoop with handle to scoop ice into cups. Ice scoop is available.

These areas in need of cleaning: end of drain line under ice machine front counter and interior bottom section of microwave oven front counter. Please clean now and place on routine cleaning schedule

Wet wiping cloth solutions cook line and prep area found at improper sanitizer concentration. Please change throughout the day to provide sanitizer at proper concentration. Chlorine test kit is available to monitor

No paper towels available at prep area handwash sink. Appears automatic dispenser needs a new battery. Please provide paper towels at all times at all handwash sinks. Paper towels not easily dispensed from paper towel dispenser on cook line. Please provide dispenser that dispenses paper towels easily

Inaccurate metal stem thermometer in prep kitchen. Please calibrate thermometer and consider providing a digital thermometer

Observed leak at faucet 3-compartment sink. Please repair and maintain in good repair

Please adjust hot water pressure at handwash sink on cook line

Health Report - 08/11/2009 (0 critical incident(s))

Several single-use food containers being reused for food storage. Please replace with durable food-grade containers that are sufficient in weight and thickness to withstand repeated warewashing and are finished to provide smooth, easily cleanable surface

The wet wiping cloth solutions rear kitchen and drive thru area at improper sanitizer concentration. Please provide sanitizer at proper concentration for wet wiping cloth solution and monitor throughout the day. Chlorine test kit is available to monitor

Please provide higher barrier next to handwash sink on cook line next to sausage hot holding to prevent potential contamination when washing hands

Health Report - 07/28/2009 (0 critical incident(s))

Please reattach bracket for food prep sink in rear kitchen to provide proper air gap. Air gap shall be twice the pipe diameter above the flood rim of the receiving receptacle. No cold water available at employee restroom handwash sink. Please provide cold and hot water at all handwash sinks at all times

Wet wiping cloths rear kitchen near slicer found stored improperly. Please store in wet wiping cloth solution at proper sanitizer concentration

Several single-use food containers being reused for food storage. Please replace with durable, food-grade containers that are sufficient in weight and thickness to withstand repeated warewashing. Please provide food-grade scoop for bulk flour bin

Clean pans found stored improperly in dishwash area on floor. Please store on proper shelving a minimun 6 inches above floor on shelving that is easy to clean underneath. Dunnage rack available in prep kitchen for clean pan storage

Some handwash sinks pulling away from wall; please recaulk and consider brace to prevent this in future (employee restroom handwash sink, men's and women's public restroom handwash sinks). Caulk at base of toilets in men's and women's public restrooms in poor repair. Please replace to provide good seal

Health Report - 01/23/2009 (4 critical incident(s))

(Critical) Potentially hazardous food items found at improper temperature in reach-in-cooler front counter. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection discarded milk, whipped cream, cream cheese and cole slaw found at 49°F - 50°F in reach-in-cooler. All other food items stored in this unit are not potentially hazardous (juice, commercial salad dressings, lettuce, etc). This unit is ordered out of service for the storage of potentially hazardous food until it is repaired, reinspected and capable of maintaining food at 41°F or below. These food items will be stored in 2 door upright reach-in-cooler rear kitchen maintaining <41°F at time of inspection

(Critical) Top layer of sausage in hot holding unit not maintaining at proper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection reheated sausage on grill to 165°F that was cooked off approximately an hour ago and was found at 120°F. Sausage on bottom of double boiler found >135°F. Food employee checked with his thermometer; our food temperatures were the same. Appears there was not enough water in steam table and some openings top of steam table allowing steam to escape. Additonal water and pans placed on steam table next to cooked sausage. Checked sausage at end of inspection; all maintaining >135°F

(Critical) Soup found cooling improperly from previous day. Cooked potentially hazardous food shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F. Critical corrected: at time of inspection discarded 5 gallon container of soup found at 45°F that was made yesterday. All other food items in walk-in-cooler found at 38°F - 39°F

(Critical) No gloves availabe in faclity for use with ready-to-eat food items. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, utensils or single-use gloves. Critical corrected: at time of inspection owner brought gloves for employee use. In the future you shall not serve ready-to-eat food items unless you can avoid contact through use of dispensing equipment, utensils or deli tissue. Please monitor your glove use so that you do not run out

Reach-in-cooler front counter not maintaining food at proper temperature. All refrigeration shall be capable of maintaining food at proper temperature, <41°F. A follow-up inspection will be required when unit has been repaired (see violation 3-501. 16)

Improper cooling methods used for soup cooling and hard-boiled eggs cooling. Cooked potentially hazardous food shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Soup made yesterday was discarded. Per pic facility does use cooling wands (observed in upright freezer) and ice bath for cooling soups. Will discuss proper cooling methods with food employee that made the soup yesterday. Hard-boiled eggs in water made today (boiled and peeled) found covered in walk-in-cooler; uncovered eggs and added some ice to facilitate cooling process. Provided cooling monitoring charts to be completed by 2/23/09.

Floors under cooking equipment in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

Observed leak under the 3-compartment sink drain lines directly above floor drain. Please repair and maintain in good repair. Please provide air gaps, currently air breaks for ice machine drain lines rear kitchen. You may reattach drain lines to brackets or cut drain lines for more permanent fix

Single-service forks found stored improperly at waitress stations. Please store so all handles facing employee to prevent potential contamination of the food-contact end

Some refrigeration door gaskets, handle area some refrigeration units and interior ice cream freezer in need of cleaning. Please clean now and place on routine cleaning schedule