1450 Holmes Road
Ypsilanti, MI 48197
(Critical) Paints and stripper on shelf next to shortening and oil in the rear storage room. Relocate and reorganize this area so that paints and strippers are stored separately away from foods. Paints also stored next to a milk crate with plates on a separate shelf in the same rear storage area. Reorganize as stated previously
(Critical) Assorted rte potentially hazardous foods found without proper datemarking throughout the establishment. Only 3 items were observed to be datemarked. All ready to eat potentially hazardous foods must be datemarked with a maximum consume by date of 7 days from when the food is opened or prepared. This would include milk, homemade dressings, tuna fish, homemade coleslaw, deli meats, whipped cream etc if held cold over 24 hours once container is opened or food is prepared. Correct by implementing complete date marking policy for all required food products.
(Critical) Half and half creamer on tables at room temperature. Creamers are potentially hazardous and must be maintained at 41 degrees f or below. Provide creamer that needs no chill or give customer creamer as requested in order to be able to minimize having to discard product.
(Critical) Raw eggs found stored on same shelf directly next to pitcher of ice tea. Store raw foods so that they are not above or in close proximity to ready to eat foods to avoid potential for contamination of ready to eat foods. Corrected by relocating pitcher of ice tea to the other side of the display cooler. Pan of cooked bacon found sitting on top of raw eggs in the display sobe cooler in the rear storage area. Store cooked foods separately from raw foods to minimize potential for raw eggs to contaminate ready to eat foods.
(Critical) Sausage gravy found cooling in 3-4 qt container in upright cooler in rear temped at 110 degrees f after being placed into cooler approximately 1. 5 hours before. Temped at 94 degrees f 2 hours after onset of inspection. Potentially hazardous foods must cool rapidly from 135 to 70 in 2 hours and 70 - 41 degrees f in an additional 4 hours. Placing thick gravy into a 4 qt container will not expedite the cooling process to allow for rapid cooling as described above. Place into shallow pans or use an ice stick to allow product to rapidly cool. Correct asap.
Several pop and juice coolers are in use for the storage of prepared foods. These coolers are approved for prepackaged or bottle foods only. Storage of prepared foods in these units must be limited.
Assorted domestic equipment noted in the facility including microwaves, chest freezers etc. Replace with commercial nsf equipment when in need of repair.
Pop nozzles at the pop machine have mold build up. Clean now and place on a more frequent cleaning schedule. If cleaning daily make sure is properly cleaned using scrub brush to get out any residual that may be present.
Excess frost build up in all chest freezers making these interiors inaccessible for routine cleaning. Defrost now and place on a more frequent cleaning schedule.
Hood filters and fryer cabinets and sliding door tracks on display case and interior of chest freezers need cleaning. Clean now and place on a more frequent cleaning schedule.
Thermometer missing from the upright cooler in the kitchen. Provide a thermometer for this unit in order to be able to properly monitor the temperatures for this unit.
Cardboard lining shelf above the steamer is not approved. Use approved materials for shelf liners such as rubber mesh matting that are cleanable and non absorbent.
Ovens and stove top are in need of cleaning. Clean now and place on a more frequent cleaning schedule.
There is no mop sink for this facility. Unclear where mop water is being discarded. Install a mop sink in employee restroom if possible for proper disposal of mop water.
Sausage gravy found cooling in the upright sobe cooler with improper cooling technique. Cooling in approximately 3 - 4 qt container will not allow for rapid cooling. Container is approximately 10 - 12" deep and full. Relocate to shallow containers no more than 2" deep. Spread out in pan or use ice sticks to help expedite the cooling process to cool from 135 to 70 in 2 hours and 70 - 41 in an additional 4 hours.
Women's restroom door is ajar off the rear dining area. Repair or replace so that the door stays closed to minimize access for insects.
Bowls found in bulk foods in rear storage and scoops with handles in the product. Use scoops with handles only and keep handles extended out of the food product to minimize contact with the food when reaching for scoops.
The interior of the chest freezer lids are in poor repair and have been taped or have insulation exposed. Replace with commercially approved equipment when in need of repair. If any insulation remains exposed it must be eliminated to prevent potential for insulation to get onto foods. Hood filter above stove top is in poor repair and should be replaced with proper sized hood filter for this hood.
(Critical) Menu was recently reprinted and the consumer advisory does not include the disclosure portion. As previously discussed at time of menu reprint the menu would use option 1 verbatim "ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish , or eggs may increase your risk of foodborne illness. " the part of the consumer advisory in capital letters has been omitted from the menu and needs to be added. Add correction to current menu.
(Critical) Rececently cooked pasta in small quantity used for soup found sitting on top of lid for soup well in steamer. Temped at 80 degrees f. Once cooked, pasta is potentially hazardous and must be maintained at 41 degrees f or below or 135 degrees f or above. Manager indicates if held hot will be too mushy. Corrected by adding ice directly to the pasta. Pasta will be consumed during lunch rush. Ok to place on ice in the unused well on the steam table to maintain product temperature at 41 degrees f or below during lunch rush.
(Critical) Raw eggs found stored next to and above ready to eat foods in coolers. Reorganize so that the eggs are stored so that they cannot contaminate ready to eat foods if they break. Store eggs on bottom shelf away from ready to eat foods. Corrected by reorganizing the units.
The only handsink available for the wait/station , salad prep area is also being used to wash lettuce and as food prep. This sink is to be designated as a handsink only. Supply soap and paper towels as discussed. All lettuce washing must take place in the 3c sink which is properly airgapped to allow food washing.
There is no mop sink in this facility. Mop water is routinely discarded in the employee restroom toilet. Install a mop sink, possibly in the employee restroom for proper disposal of mop water.
Several pop display coolers are in use for the storage of prepared foods. This cooler is certified for the storage of prepackaged or bottled products only. Storage of prepared foods in this unit must be limited.
The floors under the cooking equipment are greasy and in need of cleaning. Clean now and place on a more frequent cleaning schedule.
Thermometers are missing from the prep unit and upright cooler in the kitchen. Provide thermometers for these units in order to properly be able to monitor the temperatures for these units.
The following non food contact surfaces need cleaning: the hood filters above the cooking equipment, the fryer cabinets, the interior of the 2 door freezer. Clean now and place on a more frequent cleaning schedule.
The chest freezer in the rear storage area has excess ice build up, defrost now and place on a more frequent defrost schedule so that this freezer is smooth and cleanable. The cardboard lining the shelves in the back storage area behind kitchen is not approved. Use approved materials such as rubber mesh matting or equivalent that is cleanable. The third hood filter is not approved design for this hood. Replace with a matching hood filter so that vent slats are vertical for proper ventilation.
The self closer on the women's restroom needs to be adjusted/replaced so that the door closes completely by itself. A self closer is required to minimize access for insects. Repair or replace.