20 N. Washington St.
Ypsilanti, MI 48197
Hang mops up between uses to facilitate rapid drying. You need more mop hangers!
(Critical) Your cooling method for your tempeh hash needs to be modified. Observed method was to boil potato wedges and then sautee off tempeh and veggies. I want you to cool the boiled potatos on a sheet tray before you add the remaining ingredients to expedite the cooling time. Corrected by doing such.
(Critical) You have 2 coolers that are not holding foods at safe temps of 41*f or colder. The small prep cooler on the line was found holding foods at 47*f on top and 51*f below. Also, the milk cooler was found holding product at 48*f. Do not use either of these coolers until units have been repaired and you conform they can hold product at 41*f or less. I will be back in 2 weeks to verify both coolers are holding 41*f or less.
Your hood filters are dusty and need to be cleaned more frequently.
Please hang up the handwash sign in the employee restroom.
Please keep coffee filters in a covered container.
The hose on the spray rinse arm needs to be replaced as it leaks.
Please clean the interior of your ovens more often.
The walls in the dishwash area need to be re-done, as there is exposed raw wood that has black mold growing on it. Plans are to have this area re-constructed in february.
(Critical) The can opener blade was observed dirty down in the basement. Staff need to remember to bring this up to the dishwash area and wash, rinse and sanitize it daily! corrected by cleaning.
The chest freezer in the basement is over a drain line. Corrected by moving freezer out from under the drain line.
A shatterproof light bulb was put in in place of one that wasn't shatterproof.
(Critical) I observed 3 spray bottles not labeled. Always keep labeled with common name of contents. Corrected by labelling
Observed hot product cooling with too much product in lexan. Keep under 3" thickness when cooling.
Fry pans are crusted over and need to be thoroughly cleaned or replaced.
(Critical) Repeat violation 2 times in a row! once again, i found 2 pans of cooked breakfast potatoes sitting out on counter and at 62*f. You folks need to re-heat larger portions of potatoes to >165*f and then hot hold them in your stove at >135*f. Complete the risk control plan and submit to me within 10 days. I will be back in 2 weeks to verify that you have implemented this procedure.
(Critical) The auto dishmachine is not dispensing any sanitizer. Do not use until repaired!!! staff need to be using chlorine test papers to verify machine is working properly every morning before first use. I will be back in 2 weeks to verify it is working properly.
I observed water inside your single door prep cooler. Repair this unit so there is no water coming into the cooler.
There was no sanitizer detected in the front prep sani bucket. Change out more often to keep sanitizer levels at 50-100ppm.
(Critical) Found a pan of cooked breakfast potatoes sitting out and at 49*f. Also, hot foods were found sitting on top of the convection oven and at 125-130f. Cold foods must be kept in cooler between uses to hold at 41f or less. Hot foods must be hot held at 135f or greater. Corrected by putting potatoes back in reach in cooler between uses. Hot items were put into convection oven. Items were not out for more than 2 hours. See notes about increasing hot holding capabilities in this store.
Keep a waste bin by the rear handsink for paper towel disposal.
I observed a large stockpot of soup in the walk in cooler, cooling in an unsafe manner. Store policy is to break down into shallow pans to cool. Corrected by doing such and manager/owner assuring policies are being followed.
The storage bin that clean utensils are stored in was observed dirty. You need to clean the bins routinely.