1449 Ecorse Road
Ypsilanti, MI 48197
(Critical) The handsink was found to be blocked by a large wastebasket in front of the handsink. Do not store the wastebasket in front of the handsink to allow access for routine handwashing.
(Critical) Sanitizer in the dishmachine was 0 ppm chlorine. There was no sanitizer in the bucket. There was not a replacement bucket of sanitizer available. There was not any chlorine available or any other approved sanitizer in the facility at all. Provide chlorine for dishwashing and other sanitization required in the facility immediately. Dishmachine must routinely dispense a minimum of 50 ppm cl.
(Critical) Spoiled zucchini found on the shelf in the rear storage. Go through food products and through away any spoiled or rotten food. Food is not being thrown out as readily as needed. Discontinue this practice.
(Critical) Numerous flies found in the facility including fruit flies. Eliminate flies as discussed. Call exterminator if necessary. Seal up gaps to the exterior, eliminate the food source, clean facility thoroughly and provide sticky fly paper in approved locations such as hallways and corridors away from food, food prep, dishwash areas, etc.
(Critical) Pasta found in container covered in the upright cooler at 46 degrees f cooling from cooked two nights prior. Moisture inside cover indicates pasta was placed into container hot and not properly cooled. Cool by running water and ice over pasta to cool to 41 degrees f prior to placing into cooler. Once at 41 degrees f it is ok to cover container and place into cooler.
(Critical) Cooked pasta found in the cooler at 46 degrees made two days prior in covered container that had moisture on the inside of the container. Rest of food in cooler was at 41 degrees f or below. This is evidence that the pasta was not properly cooled. Placing into covered container with moisture on the inside indicates improper cooling. Food must be properly cooled from 135 degrees f to 70 degrees f in two hours and 70 degrees f to 41 degrees f in an additional four hours. Corrected by discarding cooked pasta at time of inspection
(Critical) Datemarking is not in compliance. Foods were not datemarked. Provide datemarking on all potentially hazardsou ready to eat foods that are held cold in excess of 24 hours. Correct as indicated above.
(Critical) The handsink in the rear by the dishmachine was blocked for access for routine handwashing by mop bucket and mop. Store mop and mop bucket in a separate area away from handsink so that the handsink is accessible for routine handwashing at all times. Corrected by moving mop bucket away from handsink
(Critical) Cooked potatoes and sausage gravy found on the prep table in the kitchen at 73 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding foods at time of inspection. Minimize amount of food out during food prep/cook time and once done cooking per order return to the cooler. Do not leave cooked potatoes and sausage gravy out until end of rush and then return to refrigerator. If bacteria starts to grow in the food, as this will not kill the bacteria growth. Note that reheating will not kill all bacteria either
(Critical) Raw eggs found stored in the upright cooler next to and above ready to eat foods. Store raw eggs so that they are not above or in close proximity to ready to eat foods to minimize potential for cross contamination. Reorganize both the prep and upright cooler to accomodate the eggs for proper storage.
Water in spray bottle stored on shelf below the prep table found without labelling. Label the spray bottle as to its contents to properly identify the product to avoid mix up and misuse. Use approved food grade containers for water.
Thermometers missing from the prep cooler. Provide thermometers in order to properly monitor the temperature of the foods
Togo containers found with the inner part exposed sitting on top of the prep unit. Invert to minimize airborne contaminants and contact with the food contact surface of the container. Utensils including ladles found with the mouth end up. Invert as much as possible to minimize airborne contaminants and contact with the food contact surface of the utensil.
Hood filters, fryer cabinets, sides of equipment, shelves under prep tables need cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) The slicer is in need of cleaning. Clean now and clean after each use as discussed.
(Critical) Soup found reheating in the steamer at 77 degrees f. Unclear as to how long it had been in the steamer. Use the stove top to rapidly reheat potentially hazardous foods to 165 degrees f within two hours and then hold hot at 135 degrees f in the steamer. Corrected by removing from steamer reheating on stove top and reaching 165 degrees f. Temped at 178 degrees f. Corrected.
(Critical) Mop head found in the handsink basin in the dishroom. Do not store anything in the handsink. Handsink must be accessible for routine handwashing. Corrected by removing mop head from the handsink.
(Critical) Spray bottle with cleaner found on the prep table next to foods. Store cleaners in a separate designated location away from foods and prep areas to avoid potential for contamination of the prep area and the foods. Corrected by relocating the cleaner to an approved location away from foods and prep area.
The hood filters need cleaning. The sides of the cooking equipment and back of cooking equipment and associated piping need cleaning. Clean now and place on a more frequent cleaning schedule.
Thermometer for the salad prep unit is missing. Provide a thermometer for this unit in order to properly monitor the temperature for this unit.
(Critical) The revised menu does not include a consumer advisory. A new format menu is in use and the consumer advisory was left off when printed. Provide a consumer advisory with disclosure and reminder regarding raw and undercooked foods. Fax copy to 734 222-3930. A follow up will enuse on 10/18/2012 to reinspect the menus.
(Critical) Date marking is not in compliance in the facilty. Date marking is required on all foods that are potentially hazardous ready to eat, held cold in excess of 24 hours. Provide a consume by date not to exceed 7 days on the container or package of foods once the food is prepared or opened.
The facility does not have a certified food safety manager that is currently certified. You must have someone apply to take the certified food safety manager class within 30 days as this is a requirement of the michigan food law. A pamphlet was provided with serv safe information
Cooked potatoes found cooling in container in the upright cooler at 75 degrees f after 1. 5 hours of cooling in approximately a 10" deep container. This is an improper method of cooling potatoes. Use a shallow pan or sheet tray and single tier potatoes to cool rapidly from 135 to 70 in two hours and to 41 in an additional 4 hours. Corrected by placing into tub single tiered and obtaining 53-55 degrees f by end of inspection.
The handsink in the wait station area was blocked for access for routine handwashing by a bucket with wiping cloth solution in the handsink basin. Discontinue this practice as the handsink must be accessible at all times for routine handwashing.
Chlorine test strips were not available for testing concentration of chlorine. Provide test strips in order to check for proper concentration of sanitizer. If you utilize additional sanitizers separate test strips for those sanitizers will be required.
Cloth towel on top of biscuits on the steamer. Discontinue this practice. Cloth towels may not be used for this purpose.
Hand soap missing from the handsink in the kitchen. Provide handsoap for proper handwashing. Corrected by providing hand soap for proper handwashing at the time of inspection.
Food employee found not to be wearing effective means of hair restraint. Use ball caps or hair nets or other suitable means of hair control in order to minimize potential for hair to get onto foods.
The hood filters and backsplash in the cooking area need cleaning. The interior of the chest freezer needs cleaning. Clean now and place on a more frequent cleaning schedule.
The shelves in the walk in cooler are rusty. Refinish the shelves so that they are smooth and cleanable. Note that the walk in cooler is not in use. Complete prior to repair of the walk in and placing it back into service
The condensate in the walk in cooler is unwrapped. Wrap in insulation to minimize potential for condensate to drip onto foods. Note that the walk in cooler is out of order. Complete prior to placing back into service.