2276 S. Main Street
Ann Arbor, MI 48103
(Critical) Observed wrapped deli meat on top of preparation unit at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection discarded wrapped deli meat found > 41°F. All other food items on top of unit maintaining below 41°F. Please monitor food levels to assure temperature is maintained at 41°F or below at all times. The wrapped deli meat is insulated from the cold sides of container
(Critical) Observed open cup on preparation table. Food employees shall drink from closed beverage containers. If the container is handled to prevent contamination. Critical corrected: at time of inspection open cup discarded. In future employees shall drink from closed beverage containers such as a cup with lid and straw or sipper cup
(Critical) Observed employee not washing their hands when circumstances required hand washing. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation. Critical corrected: at time of inspection interrupted food employee to wash their hands properly before handling food (food employee had just started shift).
Insufficient water pressure at dish wash area hand washing sink. Please provide adequate water pressure at both hot and cold fixtures
These areas in need of cleaning: interior of bread storage cabinet, back splash on soda dispensing machine, soda dispensing housing, and end of drain lines under the soda machine. Please clean now and place on routine cleaning schedule
Observed some flies in the facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises. Facility is working to rid the problem. Drains are being treated nightly.
Please store personal belongings in designated area
Single-service utensils found stored improperly. Please store with all handles facing employee to prevent contamination of the food-contact end
These areas in need of cleaning: handle area make table, underside of pop dispensing machine near pop dispensers, storage rack for single-service utensils self-service area, ceiling fan covers in restroooms, end of drain lines under pop dispensing machine and floor drain under pop dispensing machine, please clean now and as often as necessary to maintain in clean condition
Improper cooling methods in use for cooling soups and chili end of day. Cooling shall be accomplished within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F by using one or more of the following methods listed based on the type of food being cooled. Cooling method as described by pic is not the same as cooling method stated in the quizno's manual 3. 5. 6 end-of-day heated food cooling procedure. Facility was not cooling at the time of this inspection. Discussed cooling with pic and food employee that closes often; will begin using quizno's sop for cooling and monitor to assure cooling is being accomplished in accordance with the time and temperature criteria stated above step #3 states "place containers into the ice bath, being sure to stir the food a minimum of every 10 minutes until the food temperature drops to 70°F (21 c) - this must occur within 2 hours or less. " since this facility closes at 10:00 pm you may need to alter the cooling procedure (for example less food depth; larger metal pans, deeper ice bath, etc) since you will not have staff here at close to stir the food every 10 minutes. Please pull one soup or chili early to monitor the food through the 6 hour cooling period and fax copy of cooling monitoring chart provided within 30 days
No paper towels at dishwash area handwash sink and front counter handwash sink. Please provide paper towels at all times at all handwash sinks. Paper towels not in dispensers in women's and mens' restrooms. Please provide paper towels in the paper towel dispensers for easy retrieval
Some single-service utensils found stored improperly at self-serve station and employee station. Please store utensils with all handles facing customer/employee to prevent potential contamination of food-contact end
Sanitizer test kit not available for monitoring sanitizer concentration. Please provide proper test kit. At time of inspection quat level at proper concentration in wiping cloth solution; 3-comp sink not set up. Per pic sanitizer test kit comes with sanitizer in same box
Personal items found stored improperly in rear kitchen. Please store in designated location away from any food, clean equpment and utensils, clean linens or single-service items. Employee lockers are available; corrected at time of inspection. ,