2276 S. Main Street
Ann Arbor, MI 48103
(Critical) Some chemicals found stored improperly on rear storage rack and rear kitchen near desk. Chemicals shall be stored away from and below any food, clean equipment and utensils, single-service items and clean linens. Critical corrected: at time of inspection relocated chemicals stored above food items on dry storage rack to chemical storage area on bottom shelf across from 3-compartment sink and relocated straws that were stored next to floor polish rear storage shelf near desk
(Critical) Chicken found at improper temperature hot holding in hot holding unit next to oven. When reheating for hot holding potentially hazardous food that is cooked and cooled shall be reheated so that all parts of the food reach a temperature of at least 165°For 15 seconds within 2 hours; for first heat 135°F. Critical corrected: at time of inspection chicken found at 120°F which had recently been reheated in microwave oven (within last hour) was reheated again in microwave oven and now maintaining at proper temperature in hot holding unit.
(Critical) Sanitizer concentration in manual warewashing operation found at improper level (too high). Please provide sanitizer at proper concentration for sanitizing dishes and utensils after washing and rinsing. Critical corrected: at time of inspection emptied sanitizer compartment and set up again with "2 pumps". Quaternary ammonium found at proper concentration (200 ppm per manufacturer's label use instructions). Facility has quat test kit to monitor
(Critical) Wrapped deli meat on top of make table found 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 maintaining at 46°F - 52°F on top of make table. Please monitor food levels to assure potentially hazardous food temperatures maintain at 41°F or below at all times. At time of inspection wrapped deli meat maintaining at 41°F approximately 3 inches below line on plastic pan. Deli paper insulates the meat away from the cold sides of the pan
(Critical) These food-contact surfaces in need of cleaning: some areas of slicer, interior ice machine above pop dispenser and some pop nozzles. Food-contact surfaces shall be clean to sight and touch. Not corrected
(Critical) Observed employee drinking from open cup front counter and observed additional open cup rear food storage shelf. Food employees shall drink from closed beverage containers if the container is handled to prevent contamination. Critical corrected: at time of inspection employee provided lid and straw for open cup and discarded open cup in rear kitchen. Please remind all staff to drink from closed beverage containers such as a sipper cup
Please provide hot and cold water at adequate pressure at rear dishwash area handwash sink
Please provide signs at all handwash sinks notifying food employees to wash their hands. (rear dishwash area handwash sink and men's public/employee restroom)
The michigan food law requirement that each restaurant have a certified manager went into effect on june 30, 2009. Please provide copy of certified manager certificate within 90 days.
Make table observed with water on bottom and pan underneath unit to catch water. Please repair and maintain in good repair.