Ypsilanti, MI 48197
Please get a new rack to replace the rusted rack.
(Critical) Repeat violation 2 times. Complete the risk control plan and fax in within 10 days. Once again, the handsink was being used for purposes other than handwashing. I found a beverage can in the back handsink, and the main line handsink was obstructed by pans of food right in front of it. Handsinks must only be used for handwashing and must not be obstructed from access to them. Corrected by doing such.
(Critical) No soap stocked at front counter handsink. Always keep stocked. Corrected by stocking.
(Critical) I observed a large number of mouse droppings in your kitchen, especially on the rear plate storage table and on and around the dishmachine. You need to contract with a licensed pest control company to eliminate the mice and their entry locations. I will be back in 3 weeks to verify they are gone.
(Critical) Repeat violation 2 times in a row. Complete the risk control plan and fax into me within 10 days. Once again, i found improperly cooled foods in your store. I found 3 5 gallon containers of broth in the walk in cooler, cooked from the night before and still at 50*f. Your sops say any broth leftover was to be discarded. Also, the vermicelli noodles were found cooling at room temp in a collander, when your sops say you cool the noodles in an ice bath. You are not approved to cool any of your broths, as you do not have the room in your walk in cooler to safely cool them. Only cook enough for the day on broths. Also, follow your sops on cooling noodles. Broths were discarded and noodles were put into ice bath. I will be back in 3 weeks to verify proper cooling.
You need to weatherstrip the back door to eliminate any gaps where insects/rodents can enter your building.
The office has stuff all over the floors, creating a location that is perfect for mice harborage and nesting. You need to thoroughly clean and organize the office and get all things off the floors.
All floor crock drains need to be kept thoroughly cleaned to control your pest infestation.
You need to have your exhaust hood filters cleaned more frequently as they are dirty.
Observed improper thawing of shrimp and ground pork. When thawing outside of a cooler, the product thawing must be immersed in water with cold water running continuously during the thawing time.
You need to be cleaning the containers you have your dry seasonings in on the prep rack and clean and organize the front tea and coffee prep area.
You need to have your silverware with the handles up at the server station.
You need to obtain food grade containers to store your foods in. Do not use plastic containers such as shoe containers.
Boxes of food are stored on the floor in the walk in cooler. All foods need to be stored at least 6" off the floor on racks.
(Critical) Most of the prep surfaces were observed visibally dirty with caked on food debris. Staff need to be cleaning and sanitizing prep surfaces at least every 4 hours and be wiping down with sanitizer cloths often between the 4 hour cleaning. No sanitizer bucket was made up in the kitchen. Again, pic needs to assure proper food safety practices are being followed. Corrected by cleaning and sanitizing all prep surfaces.
(Critical) The handsink was found with lots of food debris in the basin and all over the faucet handles. You were told that handsinks are not to be used as dump sinks, but are doing it anyway. Person in charge needs to assure compliance with the food code and correct this behavior. Corrected by cleaning and sanitizing the handsink.
(Critical) There is no date marking system in your store. As explained a month ago, you must be date marking ready to eat, potentially hazardous foods. I found cut tomatos, cut cabbage, opened milks, opened half and half all not date marked. You must implement a date marking system immediately! i will be back in a week to verify you have one in place. All undated foods were discarded.
(Critical) I found several items not cooled properly. During your pre-opening inspection, you said you were not going to be cooking anything that needed cooling. Therefore, you are not approved to cool any foods at this time. You do not have the room in the small walk in cooler to achieve this. If you are going to cool foods, you are going to need to have another walk in cooler installed in your facility. Submit spec sheets for this cooler before installing it. All improperly cooled foods were discarded. Two 5 gallon containers of broth found at 49* from day before. Also, many meats and noodles were discarded. I will be back to verify what you are going to do regarding a walk in cooler in a week.
(Critical) You do not have enough refrigeration equipment to handle the volume and types of foods you are preparing at your store. If you want to continue with this volume and menu, you must install an additional walk in cooler and a large prep cooler for the rear prep area. I need you to get me purchase orders and spec sheets for this within 10 days. In the meantime, you must limit amount of foods purchased and prepped. I will be back in a week or so to verify this.
(Critical) I found the meat grinder extremely dirty inside the meat chute and the grinder blades. Until we get some of the more basic things in your store under control, you are not permitted to use this meat grinder. I will re-assess this at a later time. Corrected by not using.
(Critical) The owner (pic) is not assuring compliance with the food code. He needs to be much more aware of what foods are in his store, how they are being stored and handled and how the staff are working with foods. I will be back in a week to verify pic is involved in assuring compliance with the food code.
(Critical) I found cut tomatos and cut cabbage sitting out at room temperature on a rear prep table and with produce stock sitting outside the walk in cooler. As instructed a month ago, you must be keeping these items refrigerated at 41*f or below at all times. I also found sliced pork at 55*f on this prep table. Must keep at 41*f or less. Corrected by discarding.
(Critical) I found meats that were purchased from unapproved sources in your freezers. Owner said for personal use. You cannot have foods in your store from unapproved food suppliers. Do not have foods for personal use in your store. Keep them in your home. Corrected by removing from store!
There wasn't any sanitizer buckets made up when i arrived in the kitchen. Staff need to be using sanitizer cloths to wipe down prep surfaces and dining tables with chlorine levels at 50-100ppm. Corrected.
You need to be labelling foods that are in storage with proper name of foods. Go through your freezers and organize them and label the foods in the bags. You may need additional freezers if you can't keep the chest freezers well organized.
Food is being stored unsafely in unnappoved storage containers. You need to purchase food grade storage containers with lids and be using these containers to store your food in, being sure to keep lids on the foods.