100 Briarwood Circle, Ki 34
Ann Arbor, MI 48108
(Critical) Observed several working spray bottles of sanitizer to not be labeled. In-use generic spray bottles shall be properly labeled with their contents to avoid cross contamination and for general safety. Corrected by person in charge properly labeling the sanitizer spray bottles in the front service area and the back prep room. Corrected
Please provide documentation that one of your food service employees have received manager level food safety certification. Please provide documentation within 90 days. Fax to 734-222-3930
Observed several mops in the mop sink area in the back prep/kitchen to not be hung to dry. One mop head was on the floor and the other mop head was in the mop bucket wringer. Mops shall be hung to dry to preclude the growth of bacteria and so they do not contaminate the surrounding wall, equipment or supplies
Observed the drain line for the ice machine to not be maintaining the required air gap to the drain receptacle. An air gap must be kept from the drain line to the drain. It appears that the zip tie had loosened and allowed the drain line to fall into the drain hole. Corrected by person in charge repositioning/securing the drainline to achieve proper air gap. Corrected
Observed in-use wipe down rags on the front counter. Wipe down rags shall be stored completely submerged in a sanitizing solution when not in use to preclude the growth of bacteria. Corrected by person in charge filling two sanitization buckets with ~300 ppm quat solution and placing new wipe down rags in buckets. Corrected
In the rear food preparation area at the dishwashing sink observed several insert pans wet stacked. Correct by thoroughly airdrying the pans prior to stacking them
(Critical) The handsink at your stand was found with topping debris in the basin. Staff are not to use the sink to rinse out foodpans. The handsink is to be exclusively used for handwashing only!!! corrected by cleaning sink and modifying staff habits.
Replace your cutting boards in the kitchen as they are excessively grooved an no longer easily cleanable. That is why they are the color that they are.
Repair the leak on the drain line coming out of the handwash sink in the kitchen.
Provide a digital thermometer in the kitchen at the dishwash sinks for measuring washwater and sanitizer water temps.
(Critical) I observed a staff worker just starting work and donning gloves without washing her hands first. Assure staff always wash hands before donning a new pair of gloves. Corrected though education and manager enforcement.
(Critical) I found cut cherry tomatoes at 54*f on the cold bar table at the stand. Product right next to tomatoes(yogurt) was at 40*f, so the pan was too shallow for the cut tomatoes, which must be held at 41*f or less at all times. Get a metal pan that is deep to store the cut tomatoes in so they hold 41*f or less. Discarded tomatoes. I will be back 5/28 to verify you have a deep metal pan and product is holding 41*f or less.
(Critical) Test papers are not being used in the back prep area. Be sure all staff know how to use test papers and they are using them throughout the day to monitor sanitizer levels. Corrected by managers enforcing this withing their operation
This incident (40955) does not have any more information on it
This incident (23208) does not have any more information on it
(Critical) The foodservice gloves were stored in the same cabinet as all the chemicals. Store the gloves in a safe location away from contaminants. Corrected by doing such.
Replace or re-surface the excessively grroved cutting boards.
Have a small wastebasket at the handsink for paper towel disposal
Store all the yogurt machine cleaning brushes in a container with a lid to protect them from contamination.
Staff need to be wiping the areas around the yogurt dispensing nozzles very often throughout the day with sanitizer water kept at 150-400 ppm quat 146. Suggest having 2 sanitizer buckets made up for each end of the yogurt line.
The back prep area needs to be organized and kept cleaner. You will need to schedule folks to keep up on warewashing in batches, due to limitations in space for air drying. Clean the prep tables and floors more often also.