2543 Pittsfield Blvd.
Ann Arbor, MI 48104
(Critical) Follow up site visit 4/22/15: facility has called insect tech to treat for ants in kitchen (invoice paperwork reviewed on-site). No live ants observed under equipment in back kitchen area or in serving line area. Please continue to monitor for any signs of ants and treat as needed. Violation corrected
Follow up site visit 4/22/15: floor drain under 3 compt sink and floor under 2 door upright cooler in back kitchen area have been cleaned. Violation corrected
Follow up site visit 4/22/15: outside trash dumpster at end of parking lot has been replaced and is equipped with tight fitting lids. Violation corrected
Follow up site visit 4/22/15: cabinet under 3 compt sink has been replaced and all surfaces are smooth and cleanable. Violation corrected
(Critical) Observed a significant infestation of live ants under 2 door upright cooler in back kitchen area (ants are accumulating around moldy fruit under cooler). Also, observed live and dead ants under the salad bar and milk cooler in the serving line area. To correct, need to contact a licensed pest control company immediately to eliminate ant problems in kitchen areas. I will check on this violation at follow up inspection. Correct within 10 days and keep a copy of all paperwork from pest control company on-site for review
(Critical) Observed can opener blade and can opener stem in prep area with an accumulation of sticky debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing can opener at time of inspection. Violation corrected
Observed floor drain in cabinet under 3 compt sink with a heavy accumulation of mold and debris. To correct, please clean now and on a more frequent schedule. , observed floor under 2 door upright cooler in back kitchen area with an accumulation of old food debris (several pieces of moldy fruit observed under cooler). To correct, please clean now and on a more frequent schedule
Observed no lids on outside trash dumpster at end of parking lot (both lids missing). All dumpsters must be equipped with tight fitting doors and lids to prevent entry of unwanted pests, insects and birds. To correct, please contact trash hauler and have lids replaced as soon as possible
Observed cabinet shelf under 3 compt sink (hot water heater cabinet) in poor repair. Shelf is severely cracked and particle board is exposed in several areas. To correct, please repair or replace damaged cabinet shelf as soon as possible so all surfaces are smooth and cleanable
Observed floor drain in cabinet under 3 compt sink with a heavy accumulation of mold and debris. To correct, please clean now and on a more frequent schedule.
Observed cabinet shelf under 3 compt sink (hot water heater cabinet) in poor repair. Shelf is cracked and particle board is exposed in several areas. To correct, please repair or replace damaged cabinet shelf as soon as possible so all surfaces are smooth and cleanable.
Observed no lids on outside trash dumpster (both lids missing). All dumpsters must have tight fitting lids to prevent entry of unwanted pests, insects and birds. To correct, please contact waste hauler and replace missing lids as soon as possible
This incident (41001) does not have any more information on it
This incident (41002) does not have any more information on it
This incident (23370) does not have any more information on it
(Critical) Nacho cheese was found sitting on top of the steamer at 113 degrees f. Nacho cheese is potentially hazardous and must be maintained at 135 degrees f or above. Pic was unaware that this was a potentially hazardous food that had to be maintained at 135 degrees f and indicated she thought it just had to be kept warm. All of the food on the hot bar is discarded at end of service therefor time can be used in lieu of temperature control provided that there is a written policy regarding time control and time is indicated on the policy and documented in a log daily regarding time foods are removed from temperature control and discarded. You may opt for time control provided you comply with submitting a written policy and utilize time documentation daily. Corrected by discarding cheese at end of lunch rush.
(Critical) Pot and pan degreaser cleaner found stored on a shelf above aluminum foil pans and other single service articles in the cabinet in the storage area. Store cleaners in a separate designated location away from single service articles and food contact surfaces to avoid contamination of these articles. Corrected by relocating the cleaner at time of inspection to an approved location below the food contact surfaces/single service articles.
(Critical) The water at the handsink did not get warm enough after running it for about 5 minutes. Maximum temperature was 87 degrees f. A handsink must provide 100 degrees f water routinely. Repair so that the proper temperature of the water is provided for proper handwashing.
(Critical) Large sheet trays used for baking bosco sticks are washed on site in 3c sink that is too small to accomodate the size of these trays. This does not allow for proper immersion in the sinks and therefore inadequate contact time with hot water and sanitizer is not provided. If these trays are to used they will have to be returned same day to the high school to receive proper manual dishwash/sanitization. Restructure the policy throughout the district to accomodate this issue. A follow up will ensue to assure compliance district wide. Provide a copy of the policy change in writing to the health department.
There is a new food manager this semester who is not certified in food safety. Submit application for demetria tiggs to be enrolled in a food safety class immediately. Once certified provide the serv safe certificate information to perri boman at 734 222-3930°Fax
(Critical) Shredded cheese delivered today was temped at 50 - 55 degrees f. During transport potentially hazardous foods must be maintained at 41 degrees f or below. These foods must be received at 41 degrees f. Provide adequate cold holding during transport to assure proper temperature when delivered. Corrected by discarding cheese. These has been a repetitive issue throughout the district. Permanently correct cold holding during transport and implement a standard operating procedure for addressing this issue.
There is a domestic cooler/freezer combination unit in the kitchen. This equipment is not approved for use in a licensed food service establishment. Replace with commercial equipment when in need of repair.
Thermometer for the domestic cooler is missing. Provide a thermometer for this unit in order to properly monitor the temperatures for this unit.
The upright ge cooler freezer combo in the kitchen is domestic. Replace with nsf approved commercial equipment when in need of repair
Observed avaliable prob food product thermometer not operating properly. Should provide additional thermometer for checking food product temperatures. Note food temperatures were adequate during this routine inspection