2469 Washtenaw Ave.
Ypsilanti, MI 48197
(Critical) A pic was not available in the establishment at time of inspection. The cook who had his day off came in during the inspection process to consult with the inspector when employees called him. A pic must be in the facility during all hours of operation. Schedule an assign work hours accordingly.
The ice machine bin and splash guard are in need of cleaning. Clean now and place on a more frequent cleaning schedule.
The walls by the steamer in the kitchen need cleaning. Clean now and place on a more frequent cleaning schedule.
The lid for the bulk lettuce container is cracked and is repaired with duct tape. Replace lid as once broken it is no longer cleanable. Duct tape is no longer cleanable. Duct tape on the handle onf the upright cooler in the wait station and inside the two door freezer in the rear kitchen are not approved as they are not cleanable surfaces. Replace handle and properly repair freezer so that it is smooth and cleanable. Or replace freezer if not repairable.
The interiors of most coolers and freezers need cleaning. Clean now and place on a more frequent cleaning schedule.
The utensil drawer by the slicer is in need of cleaning. Clean now and place on a more frequent cleaning schedule.
Wiping cloths found in the facility on counters and not in a sanitizing solution. Provide a sanitizing solution of 50 ppm cl to store wiping cloths inbetween uses to disinfect cloth towels
(Critical) Soap found missing from the handsink which is the designated handsink for the dishroom. Provide soap for this handsink for proper handwashing.
(Critical) The slicer was found to be in need of cleaning. Food debris was found on both the food contact and non food contact surfaces of the slicer and the adjacent wall and food prep table. Clean now and retrain employees in proper cleaning method of the slicer.
(Critical) Improper cooling method of sausage gravy observed. Sausage gravy prepared the day before was found cooling in a five gallon bucket uncovered in the walk in cooler. Sausage gravy was ound at improper temperature. Use shallower containers and ice wands or ice bath to expedite the cooling process. Cool rapidly from 135 to 70 degrees f in two hours and 70 to 41 degrees f in the remaining 4 hours. Use ice baths, shallow pans, ice wands, etc as discussed to properly cool foods in the required amount of time. Owner indicated he will provide additional ice wands to use in the cooling process.
(Critical) Sanitizer test strips were not available in the facility. Provide chlorine test strips in order to properly monitor the sanitizer level for proper concentration
(Critical) Paper towels found to be missing for the handsink that is the designated handsink for the dishroom. Provide paper towels for proper hand drying.
(Critical) Sausage gravy found cooling in a five gallon bucket from previous day. Temped at 56 - 62 degrees f. Potentially hazardous foods must cool rapidly from 135 to 70 degrees f in the first two hours and from 70 to 41 degrees f in the remaining 4 hours. Corrected by discussion and discarding sausage gravy
(Critical) The handsink for the dishroom was removed. There must be a handsink for the dishroom available for proper handwashing. The handsink for the prep area is not approved for the dishroom as it is in a separate area. Reinstall a handsink in approved location for the dishroom and provide soap and paper towels for proper handwashing.
(Critical) Datemarking is not in complaince. The only foods datemarked in the facility were rice pudding and homemade slad dressings. All ready to eat potentially hazardous foods including prepared foods, deli meats, whipped cream, tuna fish, feta cheese, cut or sliced tomatoes if last more than 24 hours after cutting slicing etc need to be datemarked with a maximum of 7 days to consume or discard the food including the day the food is prepared or container package is opened. Correct by changing policy on datemarking to include all required foods.
(Critical) Assorted potentially hazardous foods found at 52 - 62 degrees f in the prep unit including sausage (cooked), ham , batter, fish (raw), raw chicken, shredded cheese and feta chees, sausage gravy. Potentailly hazardous foods must be maintained at 41 degrees f or below. Ambient air temperature in this unit was found to be at 60 degrees f. All ph foods from this unit were discarded at time of inspection. Corrected by discarding ph foods. The unit is ordered out of service until repaired and adjusted and capable of holding all potentially hazardous foods at 41 degrees f or below. Use the other prep units and coolers for storage in the interim until unit is repaired.
Spaghetti cooked is being improperly cooled. Colled in large container with only cold running water. Temped at 86 degrees f after 1 hour. Use ice to chill rapidly. From 135 to 70 degrees f in 2 hours and then 70 degrees f to 41 degrees fin an additional 4 hours. Corrected at time of inspection by draining 86 degrees and adding ice to spaghetti as indicated above.
Cloth towels found on counter are not in wiping cloth solutino in between uses. Provide and use a wiping cloth solution of 50 ppm cl to disinfect the cloth towels inbetween uses.
To go spoons by drive thru window found with mouth end up. Invert spoons so that the handle end up to minimize contact and airborne cotnaminants with the mouth end.
Tasziki sauce contaienrs are being reused to store other food products once the original food is consumed from the container. Discontinue this practice as this is prohibited. Provide approved food grade containers that are cleanable and reusable.
The floor tiles are missing in the dishroom area. A wood board has been placed into the space where tiles are missing. Repair or replace missing floor tiles so that the water does not accumulate in this area.
The following non food contact surfaces need cleaning. The fryer cabinets, sides of equipemnt, the interior bottoms of all coolers and freezer, the fan housing cover above the dishmachine, the shelves in the rear opposite the secondary kitchen area. Clean now and place on a more frequent cleaning schedule.
The prep unit is not holding ph foods at 41 degrees f or below. Assorted ph foods were found to be at 60 degrees f. The unit is ordered out of service for the storage of ph foods. Use the other prep untis and coolers for storage in the interim until unit is repaired.
Cloth towels are being used to line the inside of the coolers under utensils and paltes. This is prohibited. Discontinue this practice and use approved rubber mesh matting or sheet trays or other approved materials. Cloth towels are absorbent and not approved for this purpose.
Thermometer missing for the prep cooler. Inaccurate thermoemter found to be in the reach in cooler at the wait station/front counter. Provide tehermometers where missing and replace inaccurate themometers in order to proeprly monitor the temperatures for these units.
The ice bin of the ice machine and inside ice machine lid need cleaning. Clean nwo and place on a more frequent cleaning schedule.
The walls by the steamer need cleaning. Clean now and place on amore frequent cleaning schedule.
The employee restroom is missing a covered waste receptacle. Provide a covered waste receptacle for proper disposal of tampax
Scoop found in standing water. This is prohibited. Use hot water at 235 degrees for above orkeep on clean surface and change out every 4 hours if used.
Duct tape is used inside the 2 door freezer this is not an approved material to cover cracks, etc. As it isnot smooth and cleanable. Handles on the prep cooler doors are broken making this a non smooth non cleanable area. Repair or replace. Gaskets on the doors of the prep unit are torn. Once torn they are no longer cleanable. Repair or replace split gaskets.
(Critical) The slicer and the underside of the top section of the prep unit need cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) Homemade style dressing found in the upright 2 door cooler by the drive thru window at 45 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by relocating the product to the walk in cooler and consuming product within 4 hours of removal from temperature control. The unit had frost build up inside. Defrost and repair so that foods can be maintained at 41 degrees f or below.
(Critical) Cooked sausage in stainless container on shelf under steamer at 103 degrees f. Sausage is potentially hazardous and must be maintained at 135 degrees f or above. Corrected by discarding sausage. Another container of sausage found on the lower shelf was temped at 137 degrees f and was placed onto a double boiler on the grill. This is an acceptable method of keep sausage warm once it is cooked.
(Critical) At onset of inspection line cook(s) had bare hand contact with ready to eat foods as evidenced by gloves not on nor in trash containers, and both employees going to get gloves immediately. Tomatoes had just been sliced on cutting board of prep unit. Bare hand contact is prohibited with ready to eat foods. Discontinue this practice immediately and use gloves or other suitable utensils to prevent bare hand contact with ready to eat foods. Corrected by discussion and employees washing hands and putting on gloves.
Handwash signs are missing from the handsinks. Handwash signs are required for all handsinks in the employee and public restrooms and all designated handsinks throughout the facility. Provide hand wash signs regarding proper employee handwashing for all of the handsinks where missing.
The sink in the prep room with the slicer is the designated handsink for this location. Therefore soap and papertowels must be provided for this sink. Provide paper towels for proper hand drying.
Soap is missing from the handsink in the prep room with the slicer. Provide soap for proper handwashing.
The upright 2 door cooler by the drive through window was found to have frost build up and is holding ph foods at 45 degrees f. Repair this unit so that it is capable of holding ph foods at 41 degrees f or below. Do not place any potentially hazardous food in this unit until the unit is repaired and able to hold ph foods at proper temperature.
Assorted foods uncovered in the upright 2 door freezer on the line. Keep all foods covered during storage for proper protection
Thermometers are missing from several of the coolers including the front reach in cooler and the prep unit. Provide thermometers where missing so that the temperatures for these units can be properly monitored.
Improper hot holding of cooked sausage and heated corn due to inadequate space in the steamer for hot holding. Once cooked or heated the food must be maintained at 135 degrees f or above. Use a double biler set up on the grill or charbroiler or stove top to maintain proper temeratures for these foods.
The employee restroom is missing a cover for the receptacle. Provide a covered wastereceptacle for the employee restroom for proper disposal of tampax.
Tasziki sauce containers anmanufacturer's containers are being reused for storage of other food products once the original food is consumed from the container. Discontinue this practice as this is prohibited. Provide approved food grade containers that are cleanable and reusable.
The light bulb in the pop storage room is not plastic coated or shielded. Provide a plastic coated bulb in order to minimize potential for glass fragments to get onto foods if bulb should shatter.
Cloth towels are in use in locations where they are prohibited such as in the prep unit and under utensils. Discontinue this practice and use rubber mesh matting or sheet trays. If prep unit drain is plugged, unplug drain to eliminate build up.
The floors are in need of cleaning on the make line especially under the equipment. Clean now and place on a more frequent cleaning schedule.
The ice bin section of the ice machine needs cleaning, interior of the 2 door freezer on the make line, the fryer cabinets need cleaning, the outside of the cooking equipment including the sides of the equipment, the gaskets on the doors of the prep unit need cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) Found the blade of the can opener and the interior lid of the ice machine to need routine cleaning. This item was corrected by the (pic) person in charge during this inspection by cleaning the items, the can opener was cleaned and sent to the dishwashing machine. The interior lid of the ice machine was also cleaned by the pic during this inspection. To correct place these items on a more frequent cleaning schedule as required to keep them clean as required
(Critical) Found a spray bottle of pink liquid without a label located at dishwashing area at shelf under table. Person in charg (pic) corrected this item during this inspection by labeling the side of the container as required to identify the contents as degreaser. Second routine inspection with this item requires you to complete a risk control plan for item 7-102. 11 working containers-toxics cleaner not labeled as to content. Submit the risk control plan to washtenaw county environmental health at the address indicated above or may fax a copy to 734-222-3930 to david laduke for review
Found freshly prepared boiled eggs at 85 degrees f. Improperly cooling in a container on shelf in the walk-in refrigerator. To correct should use additional shallow pans to provide for rapid cooling methods for eggs as required. This item was correct during this inspection by pic.
Found wiping cloths stored on prep table without sanitizing solution available for use. To correct store wiping cloths in a sanitizing solution between uses as required to prevent growth of pathogentic bacterial on surfaces of the cloth
Found the wall located beside and behind the cooking equipment to need cleaning
This incident (17902) does not have any more information on it
Found two reach-in refrigeration units without light bulbs to correct should provide a light bulb for each unit as required for visibility in the units.
Found the sides of the cooking equipment to need routine cleaning
(Critical) Toilet tanks in employee restroom and mens bathroom has improperly installed stand pipe. To correct the anti ball cock assembly is required to be atleast one inch above the overflow flood rim of the stand pipe in the toilet tank. , toilet tanks in employee restroom and mens bathroom has improperly installed stand pipe. To correct the anti ball cock assembly is required to be atleast one inch above the overflow flood rim of the stand pipe in the toilet tank. Observed toilet tank overflow stand pipe with a hole cut into the side of the stand pipe at a level below the anti ball cock assembly to provide an air gap on the device of atleast one inch as required. This item was found to be corrected by providing the required air gap for the anti-ball cock assembly to be above the flood rim of the overflow at toilet tank as required
(Critical) Observed a spray bottle of orange liquid without a label to identify contents by common name. Pic corrected this item by discarding the bottle
This incident (17912) does not have any more information on it
Hot water turned off at employee restroom handwash sink. Corrected by turning hot water back on
Shake machine housing area needs cleaning. To correct clean after use
Thermometers not located at following: reach in cooler located at front counter, reach in cooler at cook line. To correct, place thermometers in coolers to verify temperature of units
Lights not shatter resistant or shielded at following locations: ceiling at dishwash area, reach in freezer in dishwash area. To correct install proper bulbs/shielding
(Critical) Potentially hazardous food items top and bottom of 2 door beverage air prep unit on cook line maintaining at improper temperature. Critical corrected: at time of inspection discarded all potentially hazardous food items; on top found at 56°F - 57°F (shredded cheese, feta cheese, sliced ham, diced sausage, hard-boiled eggs, etc) and bottom of unit food found at 53°F - 54°F (raw pork chops, raw sausage, etc). This unit is ordered out of service for storage of potentially hazardous food until it is repaired, reinspected and capable of maintaining food at 41°F or below.
(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without date marking or with incorrect discard date. Add 6 days to date opened or prepared. Critical corrected: at time of inspection changed date from adding 7 days to adding 6 days and added discard date for in-house ranch dressing made yesterday.
Two door beverage air prep unit on cook line not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times
Appears no ventilation in employee restroom. Please provide ventilation
Excess frost in upright freezer end of cook line. Please defrost and maintain in good repair
Please provide light shields with end caps for all light bulbs throughout rear kitchen without protection
Single-service utensils waitress station and drive-thru station stored improperly. Please store with all handles facing employee to prevent potential contamination of the food-contact end
Bulk lettuce bin lid cracked in walk-in-cooler. Please replace to provide smooth, easily cleanable surface and to prevent any pieces of cracked lid to fall into lettuce. Handle on grill scraper in poor repair. Replace scraper
These areas in need of cleaning: ceiling fan covers men's and women's public restrooms, floor/wall juncture dishwash area dishmachine side, interior ice machine floor drain, end of ice machine drain lines, interior ice cream freezer, floors under fryers on cook line and interior coca-cola upright reach-in-cooler. Please clean now and place on routine cleaning schedule