3279 Washtenaw Ave
Ann Arbor, MI 48104
Observed many of the recently washed metal kitchen food pans were stacked prior to being fully dry. Correct by ensuring this equipment is fully air dried prior to stacking them in storage. This violation has been observd on several inspections.
On the main cook line observed the following surfaces with an accumulation of food debris and grime: 1. Sides of 6 burner range 2. Sides of fryer 3. Casters of the prep table adjacent to the 6 burner range. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grime
(Critical) ***************************risk control plan needed******************************** this violation was observed during the last inspection. Therefore, a risk control plan needs to be developed and submitted to the health department for approval. A copy of risk control form was provided to debra bell during the inspection. Please complete and submit within 30 days. Thank you. Observed multiple food contact surfaces to be unclean after the dish washing process: at the clean kitchenware storage shelves 1. Large vegetable choppers 2. Several shallow full pans 3. Several 1/3 & 1/6 pans. 4. Bus tub used to store taco shell fryer with an accumulation of greasy and milky liquid on the make line 5. Two in use screens used in the bottom of the chip warmer with an accumulation of grease and built up food debris. Corrected by wash, rinse, and sanitizing these items during the inspection. Item corrected.
Inside the wic observed the floors with an accumulation of food debris, food wrappers, and grime. The accumulation appears to be from several days of operation. Correct by cleaning now and on a more frequent basis to prevent the accumulation of grime
Observed many of the recently washed metal kitchen food pans were stacked prior to being fully dry. Correct by ensuring this equipment is fully air dried prior to stacking them in storage
Observed the following in relation to wiping cloth storage buckets: 1. Observed a wiping cloth bucket filled with sanitizing solution that is visibly soiled. Correct by changing solution when it becomes soiled. 2. Observed a wiping cloth that is visibly soiled. Correct by changing wiping cloths when they become soiled. 3. Observed two wiping cloths used for food contact surfaces not stored in sanitizing solution correct by storing all wiping cloths fully submerged in an approved solution.
(Critical) Observed multiple food contact surfaces to be unclean after the dish washing process: both vegetable choppers, multiple shallow full pans, and several 1/3 & 1/6 pans. Corrected by re-washing these containers in fresh washing solution
Again a cover on the outside trash dumpster was left open. Maintain the covers closed to prevent pest entry
Many of the recently washed metal kitchen food pans were stacked prior to being fully dry. Ensure this equipment is fully air dried prior to stacking them in storage
1) the shallow 1/3 pan stored under the make line cutting board to store extra utensils is overdue for cleaning to remove misc. Food crumbs. Corrected by sending this container and the contents to be re-washed. 2) some of the shelves in the walk in cooler are in need of cleaning to remove spilled food debris and mold growth.
(Critical) A dust pan and a broom was stored in front of the front kitchen hand washing sink. Corrected by relocating these items to the back mop sink area
(Critical) Individually portioned salsa, pico de gallo, guacamole, etc. Were stored in two plastic 1/3 pans in the top of the make line cooler as warm as 56f (top tier). Corrected by discarding the top tier of these products and relocating the remaining product to the walk in cooler to quickly chill back down. Empty 1/3 pans were put in the top of the make line cooler. Ensure these foods are stored so they stay 41f or below
Observed multiple metal kitchen food pans to be stored in a stacked manner prior to fully air drying. Ensure staff air dry this equipment prior to stacking
Again observed to-go food containers and paper lined shallow round trays at the front counter near the cash register to be unprotected from possibly customer contamination. Corrected by relocating the small clear plastic container tops to under the front counter and inverting the remaining containers/trays
The left side dumpster cover was found to be left open. Ensure staff maintain the covers closed to prevent pest entry
Back delivery door: the door closer is damaged and not connected to the door frame. Repair as needed so the door closer functions as intended
The cover is missing from the mop sink atmospheric vacuum breaker and an internal plastic piece is broken. Replace the inner vacuum breaker components and install a new cap so this device functions as required
(Critical) Observed black beans prepared the previous evening in four, uncovered 1/3 pans in the walk in cooler to still be at 90 to 100f. Corrected by discarding these beans
(Critical) The previous evening an employee made a 1/2 batch of black beans. These beans were found at +/-11 am to still be at 90 to 100f in four uncovered 1/3 pans. Additional ice bath time, frequent stirring, and shallower pans (or 1/3 pans only filled half way) is required to quickly cool this product to 41f and below within the required time-frame
The floor sink located under the dining room base cabinet that receives waste-water from the beverage station is overdue for cleaning. This basin will need cleaning at least 2-3 times per week
The mounting surfaces for the soda nozzles and diffusers are in need of more frequent cleaning. Ensure these areas are cleaned and sanitized along with the daily cleaning and sanitizing of the soda spouts and diffusers
(Critical) Observed the following food contact surfaces to be unclean: a shallow hotel pan for rice, tongs, the stick blender, the cutting blades and push blocks for the two vegetable choppers, the bulk container of utensils resting in the standing water with a small piece of beef/misc. Small pieces of debris, a total of thirteen metal 1/3 and 1/6 pans and the drying shelf located just to the left of and below the dish washing station drain board for clean dishes. These items were sent to be re-washed
(Critical) Observed an employee only immerse a kitchen knife and a cutting board in the sanitizer for 4-5 seconds. Ensure staff allow all equipment being sanitized to stay in the quat sanitizer for at least 60 seconds as specified on the mfg. Label directions
The mop sink faucet is dripping with the valves turned off. Repair/replace the faucet valves to eliminate this dripping water
Observed an opened case of plastic catering spoons/ladles that were not protected from misc. Debris on a storage shelf next to the prep counter in the back kitchen. Ensure staff keep these utensils covered to prevent contamination
Observed excessive amounts of trash/food on the ground at the trash dumpster area. Ensure staff are placing all trash bags inside the dumpster and closing the lids after disposing the trash to keep out pests
Observed two plus cups of stagnant water in the bottom of a plastic tub used to store clean utensils. Ensure only dry utensils are placed in this storage tub
The floor sinks located under the ice making machine and under the customer self service beverage station are in need of cleaning now and more frequently in the future to eliminate accumulated debris
Provide a dedicated metal stem thermometer at your dish washing station for staff to use to verify the temperatures of the wash and sanitizing solutions
Found lid to outside dumpster in open position. Remind employees to close lids to prevent attraction of insects or rodents to the area
Observed the three compartment sink loose along wall with open gap along wall. Schedule repairs to secure sink to wall and then reseal with a durable caulk sealer. Found the cap missing on the vacuum breaker at the mop sink faucet. To correct schedule repairs to replace the missing cap on the faucet vacuum breaker to maintain it in good repair
Observed interior of cabinet and catch tray of broiler with accumulation of debris. Schedule more frequent cleaning of this equipment
Observed some exposed round metal pans with deli paper in them by the cash register. These food contact surfaces need to be protected by being stored behind the sneeze guard or under a solid counter/shelf for protection.
Found the back service door to the kitchen with the self-closer device disconnected from the door frame. As the door was found to not be self closing as required during this routine inspection. To correct reconnect the door closing devise lever arm to the door frame for proper operation of the device.
This incident (24251) does not have any more information on it
This incident (59017) does not have any more information on it
This incident (24256) does not have any more information on it
Observed the walk-in cooler shelves to be in need of cleaning to remove some spilled food and a minimal amount of mold growth that has accumulated
Although paper towels are provided at the back dish washing room, the batteries are dead (or some other malfunction). Provide replacement batteries (repair as needed)
Observed some kitchen pans to be stacked on the shelf for re-use that were still wet. Fully air dry equipment prior to stacking them
Observed to-go food containers stored upright (front and back kitchen areas) and some exposed round metal pans with deli paper in them by the cash register. These food contact surfaces need to be protected by inverting them, keeping them in a bag/container or stored under a solid counter/shelf for protection.
(Critical) Observed the onion/pepper slicer to be severely damaged (dull/bent blade and a bent aluminum tab on the food push block that was being gouged by the cutting blade). This slicer may not be used any more until it can be repaired or replaced. The gm indicated he has a new set of blades for a new style of slicer. This new slicer has not been received yet. Staff will need to manually cut onions and peppers until the new slicer arrives
(Critical) Observed the following food contact surfaces to be unclean: two kitchen knives on the magnetic knife rack, three ladles, a deep hotel pan, two red plastic pans for marinating meat, four clear 1/3 pans, two metal 1/3 pans, six 1/6 pans, the soda dispensing spouts/diffusers/mounting surfaces for the soda dispenser and the interior of the ice making machine. All of the equipment was sent to be re-washed. Ensure these surfaces are inspected for cleanliness after washing/air drying, prior to use. Schedule the interior of the ice making machine to be professionally cleaned. Provide an invoice to me after this work is completed
(Critical) Observed multiple hot foods to be out of temperature (below 135f) in the hot box for back-up foods (ground beef--130f, steak--120-130f, and ranchero sauce--127f) and on the steam table serving line (rice & ranchero sauce--126f, pinto beans--129f, queso sauce--130f, steak--106f, chicken--96f). These foods were either discarded or reheated to 165f as a means of correction. The serving line steam table was low/out of water in several basins. Staff added more water during the inspection. Ensure frequent temperature checks are made of foods and the water bath is maintained in the steam wells.
(Critical) Observed a metal 1/3 pan of pinto beans in the walk in cooler at 42f at 3 pm. An employee indicated these beans were left-over from the previous night. An employee pulled them from the hot holding box and placed them in the walk in cooler. All other foods stored in the walk in cooler long term were found to be at 36f. Additionally, the film wrap on these beans was depressed significantly below the top of the pan due to it being tightly sealed. Ensure any left-over hot foods are properly cooled (uncovered, in a shallow layer (use multiple pans as needed) in a protected location, stirring frequently). Corrected by discarding
(Critical) Observed three 1/3 pans of cooked pinto beans in the walk in cooler that were prepared on 8-16. August 22 would be the last date of use for these beans. Corrected by discarding these beans
Observed the possibility for food on the steam table assembly line to be contaminated. An employee had taken a pitcher, set it in the bottom of the hand washing sink to fill it up with hot water. A 1/6 pan in the middle of one of the steam table bays was removed to pour in the water. Water on the bottom/outside of the pitcher, if contaminated could drip into the pan of rice, etc. From the outside of the pitcher. Instruct staff to use the food prep sink or the three compartment sink (do not rest the pitcher in the bottom of the basin when filling) to obtain water for refilling the steam table. Also the cover was left open on the plastic tub for the bulk rice. Corrected by closing the cover
Observed the following areas to be unclean: 1) all of the floor sinks (all four of them--dish wash, back kitchen prep, front counter and under the soda system base cabinet)--clean these areas now and at least three times per week; 2) the floor under the ice making machine--as needed; 3) the floor by the hot water heater--as needed. Maintaining these areas clean will prevent odors and the attraction of pests. Also, the metal roof structure, the ductwork and lighting, etc. Above the dining room is due for cleaning/vacuuming to remove the dust accumulation. Schedule this work after hours or on a day the restaurant is closed
Observed the avocados to not be washed prior to cutting. Utilize the food prep sink to wash the exteriors after removing any labels
Observed several recently washed food containers stacked on the clean dish storage rack prior to being fully air dried. Air dry equipment prior to use/stacking
Observed an employee with fake fingernails/nail polish to be not wearing single use gloves while restocking some guacamole into food containers in the service line cold well. Any staff with painted or fake nails must wear single use gloves to protect food during food prep or handling/dispensing foods
(Critical) Service line: observed small amounts of ground beef and cut steak to be at 101 to 111f in the steam table. Corrected by reheating these foods to 165f and placing them back in the steam table. These products may need to be covered to help maintain the proper temperature
Observed two white cutting boards (used for cutting tortilla chips) to not be holding up well. Provide replacement cutting boards
The floor sink located under the customer self-service beverage station base cabinets to be in need of cleaning now and at least a couple times per week to eliminate the accumulation of slime
No dispensing tongs were provided for the customer self-service station to dispense the lemon wedges. Corrected by providing tongs
Observed the small water pump for the hot water heater condensate to be non-functional. Asap provide a functioning water pump to eliminate this condensate water
(Critical) Observed multiple unclean food contact surfaces in the back kitchen (equipment that was washed and placed in storage): eight metal and three plastic food containers, and a pepper slicer. These items were sent to be re-cleaned. Also, observed the mounting surfaces of the soda dispensing nozzles and diffusers to be unclean. Clean asap today. Provide a suitably sized bottle brush to clean the narrow gap of the soda dispenser where these parts attach.
Observed some out of the way floor areas to be unclean and/or have excessive moisture accumulation: under the service line two door prep cooler and the following areas in the back kitchen--under the shelving, prep counters and under the ice machine. Please maintain these areas clean and dry to eliminate the potential for odors, and a food source or breeding area for pests
Observed qdoba garbage/food on the concrete surrounding the dumpsters. Please maintain this area clean to prevent odors and the attraction of pests
This incident (24278) does not have any more information on it
Observed damage to the interior surface of the ice bin cover (lower right corner). A piece of plastic is missing and the insulation is exposed. Provide a replacement cover
Observed the paper liner for a synthetic wicker basket to not be covering the entire interior surface. This basket is being used to store tortilla bowls. Ensure staff fully line this basket prior to placing the edible bowls in this basket. Consider lining it with plastic wrap instead
The gm indicated he has a manager level serv-safe certification, however, it is posted at the store where he previously worked. Obtain your certification and provide me a copy (fax to my attention at 734-222-3930)
This incident (59038) does not have any more information on it
Upon arrival observed a plastic water pitcher resting in the back kitchen hand washing sink. Corrected by removing this pitcher from the sink. Later, observed a cart stored under/in front of the same hand sink. Corrected by relocating the cart to provide easy access to the sink for washing
(Critical) Observed an employee not wash his hands after touching the surface of a floor sink drain, nor after picking up something off of the floor. Corrected by reminding the employee to wash his hands after they touch a soiled surface and by the employee washing his hands
(Critical) Observed the following equipment to be unclean in storage: six deep full hotel pans used for cooking beef and storing chips, 5-6 1/3 pans for hot holding foods, a dispensing spoon handle, and the dispensing spout for the iced tea dispenser. These items were sent to be cleaned. Ensure equipment is inspected for cleanliness after air drying
Provide a no smoking sign for the entry to your facility
Observed a few of the spoons at the customer self service station to stored jumbled. Corrected by inverting all spoons so the only the handles are extended
Observed most of the metal kitchen food storage pans that were washed last night to be stacked while still wet. Allow sufficient time for these items to air dry prior to stacking them for storage
No food service license is currently posted. Locate and post your food service license in a location that is viewable by the public
Observed the following areas of the facility to be in need of cleaning at this time an more frequently in the future: the floor sinks located under the serving line and under the beverage station; the floor in the back storage room--especially around the base of the water heater); the floor around a white support bracket holding up a short wall at the quesadilla press station; the floor drain grate and a recessed drain cover in the floor in the back dish washing room.
Observed the floor drain in the back storage room to be plugged. Unclog this drain as needed to accept mop water and condensate from the hot water heater exhaust pipe
The floor sink located below the dining room beverage dispensing unit is overdue for cleaning. Clean this area now and at least two times per week in the future
No dispensing utensil is provided for customers to obtain the citrus wedges. Provide tongs, etc. For the dispensing of this food
Observed several stacks of washed dishes stored stacked/nested with others of the same size. Leave these pans separated until they have fully dried
Observed a non-stick coated skillet that has some damage to its coating. Replace this pan and only use non-scratching utensils (plastic or high temp silicone) to prepare foods in these pans
(Critical) Clean dish storage rack: observed several metal 1/6th pans with stuck-on food debris, a couple meat cutting knives on the magnetic knife rack to be unclean, and most of the deep hotel pans used for tortilla chips to have an oily residue and some salt still on them. These items were sent to be re-washed.
(Critical) Observed all of the cutting boards for beef (3-4 units) to be deeply gouged. Immediately discontinue the use of these cutting boards and provide replacements. In the future, these cutting boards need to be replaced much sooner. The deep grooves are not easily cleanable and can trap meat and moisture creating conditions for bacterial growth
Observed the interior surfaces of the housing that holds the food trap screen for the dish washing machine waste water to have old food debris build-up. Clean this area daily to eliminate old food that can be a source for odors and a fly breeding area
The following drain areas are in need of cleaning now and more frequently in the future: the floor drain by the quesadilla grills, the floor sink serving the dish washing equipment, the drains for the beverage station equipment (two drains--one in the base cabinet and one under the base cabinet), and possibly the floor sink under the kitchen ice bin (difficult to see and reach area)
Soda dispensing machine: some of the mounting bases for the soda spouts and diffusers are in need of cleaning. Clean (wash, rinse and sanitize these clean in place surfaces) these areas daily to maintain them free of accumulation of syrup/mold etc
Observed dirty dishes stored on top of an open top container of clean kitchen towels. Corrected by relocating the stack of dirty dishes elsewhere and by placing a clean garbage bag over the top of the towel container and pushing it back under the three compartment sink drain board
Observed wastewater leaking out of the connection on the discharge side of the pre-rinse station food trap screen housing. Repair this connection as needed to eliminate the leak
The walk in cooler shelves are due for cleaning. Please clean the shelves now and place on a regular cleaning interval
The floor sink serving the beverage dispensing station in the dining room is overdue for cleaning. Clean this drain now and several times per week in the future.
The interior of the dish washing machine is due for a thorough cleaning to remove food debris. The drain basins that hold the food trap screens for the dish washing machine and the pre-cleaning station to have excessive amounts of old food debris build-up. Thoroughly clean these areas now and several times per week to eliminate odors and a fly breeding area
Ensure management is performing inspections to look for the presence of pests. A couple small flies were observed in the back kitchen. Take necessary action to eliminate flies, breeding areas and regularly monitor the facility for pest activity
Observed an employee cutting red and green peppers without washing them in the food prep sink first. This employee washed off the remaining peppers from the box prior to prep, however, the labels were still on the peppers. In the future, remove all stickers prior to washing vegetables
The cleaning frequency of the ice making machine needs to be increased. Clean now and schedule the next cleaning
(Critical) Observed cooked steak on the food assembly line to be at 128/129f. Corrected by discarding this beef and providing fresh product from the hot holding cabinet (152f). This beef was placed back in the assembly line with a cover to help maintain the product temperature
Observed the soda dispensing spouts, diffusers and the mounting bases they attach to be in need of cleaning. Clean and sanitize these surfaces now and on a daily basis. Provide a small diameter bottle brush to clean the narrow gap where these pieces attach to the machine
The floor sink under the base cabinet for the customer self-service beverage station is over-due for cleaning. Please clean this drain basin now and at least 2 x per week in the future to eliminate a potential insect breeding area and control odors
Dish washing machine: observed the drain outlet and the drain basin for the food trap screen to have significant food debris build-up on them. Thoroughly clean these areas to eliminate insect breeding areas and odors
Observed two wiping pails for cloth towels to be too weak. Corrected by replacing the sanitizer solution with 150 to 200 ppm quat
(Critical) Observed the following utensils/equipment to be stored unclean: 1) large plastic marination tubs with old labels on the interior surfaces; 2) two ladles with stuck on queso sauce on them; 3) one spatula hung up with splattered food on both sides of it; 4) a kitchen knife on the magnetic knife rack at the meat cutting station with stuck on beef/marinade; 5) the mixing tip of the large hand-held mixer found on a storage shelf; 6) the rice cooking pot and lid; 7) the following items were on the clean equipment storage shelf--four of seven plastic 1/3 pans, all three of the small metal 1/6 pans, a clear pink marination tub, all five of the large metal stainless steel pans used for cooked tortilla chips. Thoroughly clean these items now and ensure staff are inspecting for cleanliness
(Critical) Observed the following damaged equipment either in use or in storage for future use: 1) all of the large clear plastic storage tubs for chicken marination. The labels are not being cleaned off during the washing process which leaves a rough and un-cleanable surface that still contains chicken marinating juices--these tubs were sent to the dish washing sink for cleaning; 2) a metal spoon used for rice dispensing was pitted due to the lime juice used in the rice--spoon discarded; 3) two rubber spatulas were observed to be cracks and melted surfaces--spatulas were discarded; 4) a large clear plastic food storage tub was cracked--tub was discarded. Corrected
(Critical) Observed a couple of onions that were hanging down in a large shipping bag that were contaminated when an employee recently mopped the floor. Corrected by carefully removing and discarding these contaminated onions, and by removing the rest of the onions and placing them in a clean storage tub.
Observed a metal 1/3 pan containing spice containers, measuring spoons, measuring cup and a thermometer, etc. To be in need of cleaning. Clean these items regularly
1) the drain stopper valve for the food prep sink needs rebuilding to eliminate the leak--repair as needed. 2) the drain in the base cabinet of the customer self service station needs additional repair to eliminate a leak--a metal pan full of water was observed under the base cabinet. Empty the pan of water and repair the leak as needed
Observed 2-3 packages of raw beef to be thawing in a container with standing water out on the counter. Corrected by draining the water and relocating to the walk in cooler
Observed most of the washed kitchen pans to be stacked while still wet. Do not nest these pans until they have air dried fully and tip them to allow accumulated moisture to drain off periodically
1) observed foods/food work areas adjacent to both of the kitchen hand washing sinks. Relocate the food cart in the back kitchen or install rigid metal/plastic splash guards to prevent splashing of these surfaces. 2) store your bagged onions such that they are protected while mopping the floor.
(Critical) Observed a couple spatulas (one large, one small) that were cracked and had some peeling layers, a plastic 1/3 pan with cracks, rough melted surfaces, multiple large square food storage tubs that are cracked part way down from the top, an aluminum ice scoop that was cracked, and a metal 1/3 pan with severely dented bottom corners making it difficult to clean. Corrected by discarding these items.
Observed the metal ice scoop laying in the ice bin with the handle contacting the ice. Corrected by removing the ice scoop for washing. After washing, the scoop was inserted into the ice with the handle extended
The following areas of the dish washing machine are being neglected again: the dish washing cavity, the washing spray arms (orifices are plugged with food debris), and the drain pans for the dish washing machine, plus the drain pan for the spray rinse station. These areas need daily cleaning to eliminate this excessive food debris build-up that is an excellent breeding area for flies
Walk in cooler: observed a tub with bags of pinto beans in an ice water bath. One of these bags was not properly sealed as evidenced by discolored water in the tub. Correct by discarding the one bag of improperly sealed beans
Provide a splash guard for the back kitchen hand washing sink (right side) that is located adjacent to the food prep counter
The following items need repair/replacement: 1) the walk in cooler door closer, 2) the caster wheels for the back kitchen prep table, 3) the metal cover for the right-hand make line cooler that is currently held in place with duct tape
Provide a door sweep for the front entry door to prevent the entry of pests (consider the nylon bristle type for better longevity)
Observed the sanitizer concentration in both of the front kitchen area and the one back kitchen wiping cloth buckets to be too weak. Corrected by emptying and refilling these buckets with fresh sanitizer at +/-300 ppm quat
(Critical) Observed an employee not wash their hands after trying to repair the waste water drain for the prep area hand washing sink. Corrected by reminding the employee to wash their hands after contaminating them and by the employee washing their hands
This incident (24331) does not have any more information on it
No dispensing utensil was provided for the customer self-service fruit wedges. Corrected by providing tongs. Ensure dispensing utensils area provided to prevent customer contamination of foods
The drain line for the back kitchen prep area still leaks. Repair as needed to eliminate the waste water leak
Observed the knives to be stored jumbled at the customer self-service station. Have an employee with clean hands organize the knives so all of the handles are extended up out of the container to prevent contamination of the food cutting end of the utensil
The soda dispenser diffusers and the mounting bases for these diffusers need to be cleaned more frequently. Ensure this task is completed frequently. Obtain a small diameter bottle brush so the mounting bases can be thoroughly cleaned (contact your soda vendor for the proper size brush)
1) the interior surfaces of the dish washing machine compartment, the drain and the drain pan are due for a thorough cleaning to remove food build-up. 2) the fan grates/guards in the walk-in cooler are over-due for cleaning. Remove these grates and wash them to remove the accumulated dust. 3) the floor sink located under the customer self-service beverage station is over-due for cleaning. Maintain these areas clean to prevent odors and eliminate pest feeding/breeding sources
(Critical) Observed a tub containing eight/nine packages of black beans in the walk in cooler that were finished cooking 24 hours prior to only be at 50 to 52f. These beans were discarded. The walk in cooler was maintaining other foods at 35/36f. A review of the cooling log indicated this large quantity of beans were cooled in one hour and forty-five minutes. Although the broth may have been below 41f within that time frame, the center of the individual beans were still very warm. This allowed the entire product to warm back up over time. The cooling process of this quantity of difficult to cool food cannot be rushed. I feel your methods need to change for the bean cooling process. Please contact me to set up a meeting with your store managers so this issue can be addressed at all stores
(Critical) Observed three 1/3 pans of black beans in the hot holding cabinet (finished reheating at 10 am) at +/- 2pm to be at 116 to 126f. Other foods were above the minimum holding temp. Of 135f. Corrected by discarding the black beans. The cook indicated the beans were +/- 170f when they were removed from the stove top burners. Apparently the beans were not left on the burner long enough for all of the product to be fully reheated. Ensure the beans are left on the burners long enough to fully reheat to 165f
It is time to replace the plastic/vinyl splash guards on the shelving units located just inside the door to the back kitchen area due to them being unclean
1) observed several areas in the back kitchen floor area that have worn grout (mainly at the prep table & ice bin area). Please remove existing grout in these areas and after cleaning and drying the area install a new, full thickness layer of tile grout. 2) after cleaning and drying the area apply a sealant to the small gap surrounding the clean out cover in the center of the back kitchen prep area to prevent moisture and debris accumulation
Observed old food accumulated in the reach-in portion of the randell one door serving line cooler. At the back of the unit is a recessed area that has collected some spilled food. Clean spilled food from this unit daily
The hot holding cabinet in the back kitchen is broken. This unit was unplugged/turned off as of yesterday due to the unit starting to smoke. Staff are utilizing multiple lit sterno to maintain foods at above 135f. A contractor was called yesterday and was expected to arrive this afternoon. Repair asap as this unit is crucial to your operation
Observed an employee dry the sanitizer off of a kitchen knife with a paper towel prior to storing it on a magnetic knife rack. Please do not towel dry sanitizer, only air dry equipment.
1) the two ice making machines are in need of cleaning (it has been a long time for the one in the kitchen as the screw holding the ice production area door closed has been corroded and the phillips head is damaged to the point where it cannot be removed for several inspections). Contact a refrigeration contractor familiar with the required disassembly and cleaning of these machines asap. 2) the soda dispenser nozzles, diffusers and the mounting surfaces for these parts are over-due for a thorough cleaning and sanitizing. Obtain a second set of these nozzles & diffusers to be able to switch them out conveniently
(Critical) Observed multiple bags of cooked black beans (made 23 hours prior) to still be at 44f. Corrected by discarding. Ensure your staff continue the ice bath for at least 1/2 hour longer than they currently are. The finished beans need to be stored in more than one buss tub when they are placed in the walk in cooler. Have staff add more ice to the buss tubs when they place the beans in the cooler.
(Critical) Observed small flies present in the back prep kitchen area, the dish washing room and in the chemical/linen storage area. Utilize vinegar bait stations, fly paper (only in areas away from food, single service/use items and clean equipment), keep your drains clean, the floor tile clean and dry and maintain the dish washing machine & and pre-rinse station food trap devices clean
Observed the interior of the dish washing machine, and the food trap screen housings for both the dish washing machine and the pre-rinse station with old food debris build-up. Please ensure staff are cleaning these areas nightly at closing time
The door gaskets for the three door cooler are torn. Provide replacement door gaskets to provide a smooth and easily cleanable surface. Provide a door sweep for the bottom of the back door
After cleaning and drying, re-seal the bottom of the frp board where it meets the back of the mop sink to keep moisture from behind the frp. The floor drain in the chemical storage room needs some grout work under the cover to provide a sloped and smooth surface so debris doesn't accumulate
Observed spilled food that has accumulated in the back of the reach-in portion of the one door front counter area prep cooler. Please maintain this area clean on a daily basis
The walls in the vicinity of the dish washing machine are in need of cleaning at this time
Many areas of the mechanical dish washing machine are overdue for cleaning (interior of the wash cabinet including the doors and the drain pan). In addition, the drain boards (the clean dish storage sides) for the three compartment sink and the dish washing machine are in need of cleaning and sanitizing prior to next use.
The sliding doors on the trash dumpster were observed to be left open. Birds are gaining access to the trash, making a mess and becoming a nuisance
The drain pipe for the back area prep sink is leaking waste water at the connection just below the metal basin. It appears this connection is in need of a rubber gasket to properly seal the joint
Provide trash cans at your back kitchen hand washing sinks
Deep fryer: observed excessive oil accumulation inside the front cover of the unit. Please detail clean this unit now and frequently in the future to eliminate this oil
Provide a replacement barrier between the storage shelf for produce and chicken as the current one is starting to tear
Observed several areas in the back kitchen where the floor tile grout is wearing away (main walk way around the walk in cooler/hand washing sink, etc. Please remove remaining grout and apply a new grout in these areas where it is worn to eliminate the depressions that are holding food debris and moisture. Doing so will eliminate odors and fly breeding areas
Observed food debris build-up on the interior surfaces of the mechanical dish washing machine and also on the side walls of the metal housing for the dish washing machine food trap screen. Please clean these areas daily to eliminate the food debris build-up
Your packaged grab & go cookies are not provided with required labels. See mda labeling guide provided with this report regarding the required information. Please either provide labels for these packaged cookies or purchase and utilize an enclosed cookie display case and serve unwrapped cookies to your customers (using tongs/deli tissue--may be placed in a cookie sleeve)