Primo Fitness Center Wcc Fitness Center

Contact Information

4833 East Huron River
Ann Arbor, MI 48105

Health Report - 02/20/2015 (0 critical incident(s))

This incident (69280) does not have any more information on it

Health Report - 02/03/2015 (4 critical incident(s))

(Critical) A pan of tomatoes was found past expiration date(2/2). Also, some single service milks were found with a stamp date of 1/24/15. Staff need to be auditing dates on a daily basis and discard expired foods. Corrected by discarding.

(Critical) Repeat violation 2 times in a row. Once again, you are not in compliance with the date marking requirement at your facility. I found several opened milks, soymilks, hommous, cut tomatoes, hard boiled eggs, cut lettuce, tuna salad and a container of sliced ham all not date marked. Person in charge must be holding staff accountable to be date marking foods properly. Complete the risk control plan and fax into me within 10 days. I will be back in 2 weeks to verify your plan is in compliance with the date marking code.

(Critical) Apples are being offered in a basket on the front where customers put in orders. You need to either wrap the apples or store them in a covered container if displaying them where exposed to customers. I will be back in 2 weeks to verify how you will protect them.

(Critical) Staff were improperly washing the ice scoop and the container scoop is held in. Staff were found to be just rinsing this out under water every 4 hours. To assure safe cleaning, staff need to go through the 3 step process of washing with soap in water >110*f, rinsing and then immersing in sanitizer. All staff need to be trained to follow these steps. Corrected by enforcement with person present.

Repeat violation 2 times in a row. Once again, i observed the light in the "snapple"cooler without the plastic shield on it. I will be back in 2 weeks to verify you have this light properly protected.

Repeat violation 2 times in a row. Once again, i found multiple opened containers of milk with the lids left off. Staff need to be keeping them on between uses.

Repeat violation 2 times in a row. Once again, i observed the interior of the microwave dirty. Staff need to keep this wiped out after using. Keep a sanitizer bucket at this location.

I observed a cell phone directly on a food prep cutting board. Staff need to keep their personal belongings in an area away from food prep areas to control the risk of contamination.

Health Report - 08/13/2014 (2 critical incident(s))

(Critical) Paper towels were not stocked in any of the dispensers at all of the handsinks. You must always keep paper towels stocked at handsinks and be using them. Do not dry hands on cloth towels. Corrected by stocking dispensers.

(Critical) The following items require date marking and were not marked: several opened containers if milk and soymilk, tuna salad, chicken strips for salads, sliced deli meats, cut lettuce, cut tomatoes, hard boiled eggs and hommous. Staff need to always be marking with the 7 day use by dates using the day dot stickers you have on site. Remember, when dating, add 6 days to the day you open or prep these foods and write that on the sticker. Use the day label to mark the day of prep/open. I will be back in 3 weeks to verify you have a proper date marking system in place.

Staff need to hang the mop up after uses to facilitate rapid drying. Provide a mop hanger.

Your facility does not have a certified food safety manager that works in this store full time. You have 90 days to enroll a full time employee in the class and you need to e-mail or fax me over a copy of the certificate by november 13, 2014.

The light shield is missing in the "snapple" cooler. Provide one.

I observed opened milks and soymilk in a couple of coolers that did not have the lids put back on them. Also, peanut butter and 2 cut bananas were left uncovered. You need to keep food covered. Need to keep bananas and peanut butter in covered containers.

The interior of the microwave was observed dirty. Staff need to wipe down with sanitizer cloth after uses.

Health Report - 02/07/2014 (1 critical incident(s))

(Critical) Apples found at front counter in basket with bananas and oranges exposed to customer while on display for purchase. Keep exposed foods covered for proper protection while on display to minimize potential for foods to be subject to courhing or sneezing. Corrected by relocating apples to a covered container. Bananas and oranges were left in basket and are approved for this type of displayas the rinds/peels are not edible

Ice cream scoops in standing water. Keep scoops stored in hot water or change out the scoop with a clean replacement scoop every 4 hours. Standing room temperature water is not approved

Health Report - 08/05/2013 (0 critical incident(s))

The outside of the lids for the protein powder stored in containers at the front counter need cleaning. Clean now and place on a more frequent cleaning schedule. The interior of the freezer for toppings needs cleaning. Clean now and place on a more frequent cleaning schedule.

Health Report - 02/13/2013 (0 critical incident(s))

This incident (41197) does not have any more information on it

This incident (24192) does not have any more information on it

Health Report - 08/13/2012 (0 critical incident(s))

Ice cream scoops in standing water. Keep scoops stored in hot water or change out every 4 hours. Standing room temperature is not approved.

Gaskets on the reach in cooler door need cleaning. The interior of the ice cream freezer needs cleaning. Clean now and place on a more frequent cleaning schedule.

Health Report - 02/16/2012 (0 critical incident(s))

The metal stem thremometers on the rear storage rack used to monitor the milk temperature. Calibrate these thermometers as indicated above in order to properly monitor the temperature of the milk

The thermometer at the bar is inaccurate and or broken. Replace with an accurate thermometer in order to properly monitor the temperatures for this unit.

Health Report - 08/18/2011 (0 critical incident(s))

The ice cream scoop was sitting in standing water. Discontinue this practice and employ one of the approved dispense utensil methods for storage as indicated above.

The following non food contact surfaces need cleaning: the drawer below the espresso machine, the interior wells of the steamer, the face of the scale towards bottom rim has build up of debris. Clean now and place on a more frequent cleaning schedule.

Health Report - 02/16/2011 (2 critical incident(s))

(Critical) Soap is missing for proper handwashing throughout the facility at most of the handsinks. There is only soap available at the rear handsink which is not readily used. Soap must be supplied for proper handwashing at all handsinks. Provide soap immediately and have a couple of bottles of pump soap on hand as a back up to use if dispensers are out of soap. In the interim you must was your hands routinely at the handsink in the rear and use soap for proper handwashing.

(Critical) 8 cans of beans and salsa found in the rear storage are where the cans were starting to rust. This is old stock that is no longer used in the facility as per employee. Remove rusty cans from facility. Discard or return for credit immediately. At time of inspection these cans were removed from the storage shelf and placed into the office.

Spoke to owner on the phone. He has two managers scheduled to take the serve safe class through wcc with charles yet on feb. 2, 2010. David will manage both the library and wcc fitness center primo cafe and justin will manage the whitaker road main store. A certified food safety manager is required. Please fax a copy of the certificate information to perri boman, 734 222-3930 once the information is obtained.

Thermometers missing from the prep unit and the reach in cooler up front. Provide thermometers in order to properly monitor the temperatures for these units.

Bagged lettuce found double stacked on top of opened lettuce in the prep unit. Discontinue this practice as the bag of lettuce may not be clean and is in direct contact with the exposed foods. Corrected by relocating the bagged letttuce away from opened lettuce.

Ice cream scoop in standing water on top of ice cream chest freezer. This is not an approved method for storing scoops. See approved methods listed above. Utilize one of these methods for proper storage of utensils that are in use.

A product thermometer is either not in use or not availabe for checking food product temperatures. Provide a thermometer fior this purpose so that food temps can be routinely monitored.

Coffee filters/urns on cloth towel by the coffee maker. Pitcher on cloth towel on top of the dishmachine. Do not store utensils on top of cloth towels. Cloth towels are absorbent and not approved for this purpose. Discontinue this practice. Use sheet pans or rubber mesh matting or equivalent, or other approved surfaces that are non absorbent smooth and cleanable.

The interior of the chest ice cream freezer was found to have food debris build up. The interior of the upright 2 door freezer in the rear has some build up and needs to be cleaned. Clean now and place on a more frequent cleaning schedule.

Health Report - 08/20/2010 (2 critical incident(s))

(Critical) Assorted potentially hazardous foods including tuna salad, humus and cheeses and chicken breast found at 47 - 49 degrees fin the upright dasani cooler. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding all ph foods in this unit.

(Critical) Two spray bottles with clear liquid found to be unlabelled in the rear storage area. Properly label all spray bottles as to their contents to avoid mix up and mis use. These spray bottles were emptied at time of inspection. Corrected.

Thermometers were missing from both the prep unit and the rear dasani upright cooler which is used to hold ph foods in. Provide ambient air temperature thermometers in order to monitor the temperatures for these untis.

There is no one in the facility who is certified in food safety at the present time. Both pic and owner have taken the class and not passed. The owner is scheduled to retake class/exam next month

A product thermometer is either not in use or not available for checking food product temperatures. Provide a thermometer for this purpose so that food stemps can be routinely monitored.

The upright dasani cooler in the rear is used for the storage of ph foods. Ph foods were found in the unit at 47 - 49 degrees f. A thermometer was not present in this unit at time of inspection. Unit may have been set to low to keep ph foods at 41 degrees f or below. Unit was adjusted at the time of inspection. Will be rechecked by pic in about 2 hours to see if unit is capable of holding at 41 degrees f or below. This is unit is ordered out of service for the storage of ph foods until adjusted properly or repaired as needed to maintain a minimum of 41 degrees f or below on all ph foods

The interior of the chest ice cream freezer was found to have food debris and excess frost build up. The interior of the urpgit 2 door freezer has debris build up. Clean now and place on a more frequent cleaning schedule. Defrost freezer as needed to eliminate excess frost so that it is cleanable.