629 E. University
Ann Arbor, MI 48104
(Critical) On the main cook line at the reach in cooler observed four packages of raw bacon stored above rte foods including lettuce and tofu. The packages of bacon are in tact and no obvious contamination of the rte foods has occurred. Pic corrected during the inspection by relocating the bacon to an approved location
Outside the rear of the facility observed the lumber for the storage lean-to is rotting and in some parts water logged. Pic indicates the structure is scheduled to be replaced
At the grill observed the ventilation hood grease cup with a heavy accumulation of grease. The grease has formed strings hanging from the cup. Correct by cleaning now and on a more frequent basis to prevent the accumulation of grease
At the front service counter observed plastic single service items with the mouth part exposed. Correct by rearranging these items so the mouth contact part is protected
In the rear prep area observed two packages of chili thawing on the counter. Pic indicates the packages have only been out for about 30 minutes. Ice is still present on the outside of the package and most of the product is still frozen solid. Corrected during the inspection by submerging the packages of chili in cool running water. Item corrected
(Critical) In the front food prep area observed three unlabeled spray bottles. The bottles contain various cleaning compounds. Item corrected during inspection by labeling each bottle with the common name of the material contained in each bottle. Item corrected
In the rear prep area observed a lay-in fluorescent troffer light fixture with two unprotected lamps. Correct by providing proper protection for the lamps
Observed the door handles broken on the following equipment: 1. On the main cook line, upright freezer 2. In the rear prep area, reach in cooler correct by repairing or replacing the handles. This violation was observed during the last inspection
In the rear outside storage area observed boxes of single service items exposed to rain water and snow melt. Correct by either relocating the single service items or repairing the storage area to prevent precipitation infiltration
Observed the door handles broken on the following equipment: 1. On the main cook line, upright freezer 2. In the rear prep area, reach in cooler correct by repairing or replacing the handles
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This incident (24886) does not have any more information on it
This incident (41351) does not have any more information on it
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Observed no handwash reminder sign in the restroom. Pic indicates sign was recently stolen and a new sign has been ordered.
(Critical) I observed three unlabeled spray bottle containers. As discussed, all cleaners, degreasers and sanitizers must be labeled by their common name. Corrected at the time of inspection. The containers have been labeled.
This incident (59483) does not have any more information on it
I observed a pitcher stored in the hand sink, located in the main prep area. As discussed, hand sinks must be accessible at all times to facilitate hand washing. Frequent hand washing is critical in preventing the spread of harmful bacteria
This incident (24890) does not have any more information on it
(Critical) I observed a canister of stainless steel cleaner stored on a shelf over hamburger buns. Cleaning and toxic materials must never be stored over or next to food, single service items or anything related to your food service operations. Employee must frequently check to ensure that these items are safely stored. Store toxic items completely separately from everything else. Corrected at the time of inspection. The cleaner has been relocated as directed above.
(Critical) I found an unlabeled spray bottle containing degreaser. As discussed at the time of inspection, all cleaning products and other hazardous materials must be labeled by their common name. Staff must frequently check these items to ensure that are properly labeled. Corrected at the time of inspection. The container is now labeled.
Several bags of hot dogs and sausages were found thawing at room temperatures. As discussed, this practice is not allowed. Thawing at room temperatures is unsafe and may cause food borne illness. Immediately discontinue this practice.
This incident (24895) does not have any more information on it
Provide chlorine test strips. Use them to check sanitizer concentration levels. Wiping cloths must be stored in a solution containing (100) parts per million (ppm) chlorine. There must be (50)ppm chlorine sanitizer in the third compartment of the three compartment sink.
This incident (59487) does not have any more information on it
The floor in the back room needs cleaning. Frequently clean the floors in the restaurant. This will help promote good overall sanitary conditions.