330 Ecorse Road
Ypsilanti, MI 48197
(Critical) The following food contact surfaces are not being cleaned at the required cleaning frequency: the interiors of the rice warmer, the inside of the tubs that the noodles are stored in. Cutting boards and knives. Clean now and place on a more frequent cleaning schedule as indicated above. ,
(Critical) Several assorted dented cans found on the can storage rack. Discard or return to the supplier and do not use. Provide a separate location for cans that are to be returned to the supplier. Corrected by removing cans from the storage shelf
(Critical) Potentially hazardous foods found cooling in too deep container approximately 6 - 8 " deep. Cool foods on sheet tray and place single tiered so that the food can rapidly cool from 135 to 70 degrees f in two hours and 70 to 41 degrees f in an additional 4 hours. Food was placed on a sheet tray to finish the cooling process within the required time. Corrected as indicated above.
(Critical) Assorted potentially hazardous foods including chicken, pork and sprouts found out during prep at room temperature temped at 54 to 64 degrees f. Potentially hazrdous foods must be maintained at 41 degrees f or below. Corrected by relocating food back into cooler and consuming within 4 hours of removal from temperature control. In the future keep minimal amounts of food out during prep and return to cooler to maintain temperatures of 41 degrees f or below if food prep is interrupted.
The self closer on the employee restroom door is not working or not provided. Restroom doors must be self closing to minimize access for insects. Repair/replace self closer.
Cloths and rags used for wiping down surfaces found sitting on counter not in a wiping cloth solution. Provide a wiping cloth solution of 50 ppm cl to disinfect cloth towels inbetween uses.
Assorted personal foods stored throughout facility. Keep personal food separate away from dry goods and store in a separate location away from food contact surfaces.
There is a leak at the cold water faucet for the 3c sink. Repair leak.
Scoops found in standing water for dispnsing rice and food. Store in water that is 135 degrees f or above.
A service sink is missing from the facility. The establishment does not have the facilities to install a mop sink. A variance will be required.
(Critical) Hands are not being washed at required frequency as evidenced by a handsink that was completely blocked for use by wastebasket, brooms and dustpan directly in front of handsink and gloves and other items in the sink basin. Sink was also dry at onset of inspection. Keep handsink empty and available by not keeping thewastebasket and broom/dustpan in front of the sink. Wash hands routinely for proper handwashing
(Critical) The following food contact surfaces need cleaning: knives in use are not being cleaned frequently enough. Found with debris build up. Also placed dirty back into a dirty container for storage. The interior of the rice warmers need cleaning. The interior of the tea dispensers are in need or cleaning. Clean now and place on a more frequent cleaning schedule
(Critical) Newspapers found in use to cover mushrooms in cardboard box in the upright cooler. Found in direct contact with the mushrooms. Newspapers are not approved for direct contact with food as they may be dirty and impart ink to food. Remove and use approved food grade contact surfaces as covers. Corrected by removing newspaper and discarding.
The walls behind the steamer need cleaning. Clean now and place on a more frquent cleaning schedule
The following non food contact surfaces need cleaning: the gaskets on the prep unit, top of prep unit by the hinge, the handles on all of the bulk food containers. Outside of containers. The shelves in the dry storage and kitchen area need cleaning. Clean now and place on a more frequent cleaning schedule
Two boxes of clothing with clothing overflowing leaning against the single service cups in the rear. Relocate the clothing so that it is not touching the single service articles.
Scoops found in room temperature standing water. Store in hot water 135 degrees f or above or ice water 41 degrees f or below but not in standing water that is room temperature
The utensil container where knives are being stored are in need of cleaning. Clean now and place on a more frequent cleaning schedule. Corrected by throwing away dirty container and providing a clean one
Cardboard boxes are being reused for vegetable storage. Discontinue this practice as boxes may not be reused for storage of foods. You may keep the original food in the cardboard box but not reuse it once that food is consumed
The upright freezer has excess frost build up. Defrost now and place on a more frequent cleaning schedule
Cardboard used as liners and dividers inside the freezer and coolers are not approved for this purpose as they are absorben. They are not smooth and cleanable. Replace with approved materials.
Walls behind the steamer need cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) A couple of severly dented cans of pineapple found on the can storage shelf with other canned goods. Establish a separate location away from can storage shelves for cans that are to be returned to the supplier. Corrected by removing dented cans from the canned storage shelf
The walls behind the steamer need cleaning. Clean now and place on a more frequent cleaning schedule.
Vinegar containers are being reused after the vinegar is removed from the container. As these containers are not cleanable, they are no approved for reuse. Discontinue this practice and provide approved food grade containers.
Chicken and beef found in the food prep sink thawing out at room temperature without running water. The chicken and the beef. This is an improper thawing technique. Use cold running water to properly thaw out frozen foods. Corrected by putting running water on the chicken and beef to continue thawing.
The self closer is missing from the employee restroom door. Provide or reattach the self closer so that the door closes completely by itself.
The chest freezer and the uprigh freezer have excess frost build up. Defrost now and place on a more frequent defrost schedule.
Togo forks with the wrong end up for dispensing found in the togo area. Invert so that the mouth end is down and handle end is up. The containers for the togo foods are exposed above the hood with the inner part exposed to airborne contaminants. Invert to minimize airborne contaminants and contact with the food contact surface.
There is no mop sink in the facility. Owner currently dumps the mop water in the toilet in the employee restroo. New food code will require installation of a mop sink. Install a mop sink /laundry tub in the restroom or other approved location
Scoop found in standing water for scooping rice. Place scoop into water over 135 degrees or 41 degrees f or below.
(Critical) Shrimp, chicken and sprouts found sitting out at room temperature temped at 60 - 69 degrees f. Food was waiting to be cooked when ordered. All of these foods are potentially hazardous and must be maintained at 41 degrees f or below. Do not keep food out of cooler waiting to be cooked/prepped. Leave in cooler until ordered. Corrected by discussion and discarding foods
(Critical) Potentially hazardous foods found in the upright 2 door cooler at 45 -46 degrees f. The unit was not properly adjusted to hold ph foods at 41 degrees f. Keep the unit at proper setting to maintain ph foods at 41 degrees f. Ambient air temperature at 50 degrees f. Corrected by discussion, relocating ph foods to another cooler and adjusting the unit to maintain proper temperature. Ambient air temperature reduced to 40 degrees f by end of inspection.
There is no mop sink in the facility. Owner currently dumps mop water in the employee restroom toilet. The new food code will require installation of a mop sink. Install a mop sink/laundry tub in restroom or other approved location.
Manufacturer's containers are not approved for reuse. Provide approved food grade containers for proper storage and discard all manufacturer's containers after the original food is used up from these containers.
Wiping cloths found in the kitchen not is a sanitizing solution. Keep the wiping cloths in a bucket of sanitizer (bleach at 50ppm chlorine) to disinfect the cloth towel inbetween uses.
The hood filters above the cooking equipment have openings to the hood inbetween the filters. Pvprovide spacers or another filter to fill these gaps to allow for proper ventilation
Shoes found stored on top of five gallon container of sauce. Store shoes in and other clothing in a aseparate designated location away from foods and food contact surfaces. Corrected at time of inspection by moving away shoes.
The self closer on the employee restroom door is not working or not available. Restroom doors must be self closing to minimize access for insects. Repair or replace self closer.
Rags and old clothing are used at door threshold to wipe feet from coming inside from outside. Provide an approved floor mat for this purpose and remove rags and old clothes.
The walls by the cooking equipment and by the soup warmers needs cleaning. Clean now and place on a more frequent cleaning schedule.
The following non food contact surfaces need cleaning: the gaskets on the prep unit doors, the tops of containers, the shelving, the base of the bulk food containers and the handles. Clean now and place on a more frequent cleaning schedule.
Newspapers used as liners are not approved. Remove newspapers and use other materials that are approved for this purpose
There is excess frost build up it he upright freezer. Defrost now and place on a more frequent cleaning schedule.
Aluminum foil lining cooking area is not approved remove and clean this area routinely instead of lining it with cardboard.
Boxes of shrimp found tawing at room temperature. To properly thaw this product remove shrimp from box. Leave in bag and run cold water over product until thoroughly thawed. Cook immediately after thawing or place back into cooler until ready to cook.
Leak at both faucet handles at the 3c sink. Repair leaks.
The two door cooler was found with an ambient air temperature of 50 degrees f. Food was elevated to 45-46 degrees f. Adjust cooler to maintain ph foods at 41 degrees f or below. At end of inspection unit was at 40 degrees f and all ph foods that were elevated in temperature were relocated to another cooler until ready to be moved back into the unit.
Scoop found in standing water for scooping rice. Place scoop into water over 135 degrees f for proper in use scoop storage.
Aluminum foil lining cooking is not approved. Emove and clean this area routinely. Cardboard lining shelves is not approved as it is absorbent. Remove and provide approved shelf lining. Grocery bags used for storage is not approved. Provide approved storage bags.
There is excessive frost build up in the chest freezer and somewhat in the upright freezer. Defrost now and place on am ore frequent defrost cycle.
The gasekts on the door of the prep unit need cleaning. Clean now and place on amore frequent cleaning schedule. The hood filters need cleaning. Clean now and place on a more frequent cleaning schedule.
Scoop found in standing water for scooping rice. Store in water over 135 degrees f.
Assorted perpsonal foods stored throughout facility. Keep separate from foods for service to customer. Label and plac eon bottom shelf away from other foods.
Manufacturer's containers for vinegar are being reused for storage of sauces. These containers are not considered reusable as they cannot be properly cleaned. Disconinue this practice for these containers and other manufacturer's containers. Provide approved food grade containers for proper storage.
Improper thawing of shrimp and beef. Both beef and shrimp found thawing at room temperature. Thaw under cold running water. Corrected by placing in 2c sink and putting running water over food to thaw.
The self closer on the employee restroom door is not working or not available. Restroom doors must be self closing to minimize access for insects. Repair/replace self closer.
The hood filters above the cooking equipment have openings to the hood inbetween the filters. Provide spacers or another filter to fill these gaps to provide proper ventilation and eliminate gaps.
Wiping cloths found in the kitchen not in sanitizing solution. Keep the wiping cloths in a bucket of sanitizer (ie bleach at 50 ppm chlorine) to disinfect the cloth towel inbetween uses.
(Critical) This incident (40863) does not have any more information on it
This incident (22946) does not have any more information on it