997 Emerick St.
Ypsilanti, MI 48198
(Critical) At onset of inspection there was inadequate hot water in the facility. It appears that the hot water is being turned down or off to save energy. Keep hot water at a high enough level to provide adequate hot water for the handsink and the triple sink. Corrected by adjusting the hot water setting at time of inspection and providing proper hot water to all fixtures by end of inspection.
(Critical) Water at the handsinks was approximately 70 degrees f. A minimum of 100 degrees f is required at the handsink. Hot water heater was adjusted to provide a minimum of 100 degrees f water. Corrected.
(Critical) Knives found with debris build up on the knife storage rack. Clean now and a minimum of every 4 hours as discussed. Corrected by discussion and cleaning knives.
The hood filters are improper dsign. The slats on the hood should be vertical on the pizza oven not horizontal for proper ventilation. Provide approved proper fitting hood filters.
Utensils stored on cloth towel including spatulas. Discontinue this practice as cloth is an absorbent surface and not approved for this purrpose. Use rubber mesh matting or equivalent approved surfaces that are smooth and cleanable.
This incident (18442) does not have any more information on it
This incident (39673) does not have any more information on it
(Critical) Improper manual dishwash set up was described at time of inspection. Pic described rinse after sanitizing and starting from left to right which would bypass the grease trap for the wash cycle. The correct set up for this sink is to start on the right and set up sink for a submerged wash with soap and hot water in the first compartment which is directly plumbed to the sewer system via a grease trap, submerged rinse in the middle and the left compartment is for the final sanitization step at 50ppm cl. Corrected by discussion and proper sink set up at time of inspection
Paper towels found missing from the handsink in the front prep area. Provide paper towels for proper hand drying. Corrected by providingin paper towels at time of inspection
The front door was ajar at time of inspection. Keep door closed (and ac on if needed) to minimize access for insects and rodents. Screens are not an option on this type of entry way. Corrected by closing door at time of inspection
The top ledge of the knife rack needs cleaning. Clean now and place on a more frequent cleaning schedule.