Big Salad, Big

Contact Information

2793 Plymouth Rd Ste C
Ann Arbor, MI 48105

Health Report - 05/06/2013 (6 critical incident(s))

(Critical) Observed no paper towels at handsink in prep area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed no chlorine test strips in facility to measure sanitizer concentration of dishmachine. To correct, please provide bleach test strips as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed handsink in dishwashing area not easily accessible for handwashing. Staff are storing several dirty dishes in and in front of handsink. All handsinks must be easily accessible at all times for proper employee handwashing. To correct, need to store dirty dishes on drainboard and keep handsink area open at all times. Please train staff as needed. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed facility not sanitizing dishware and utensils properly as i measured 0 ppm of chlorine in dishmachine. Dishmachine needs to be sanitizing at 50-100ppm at all times. To correct, please monitor chemical levels and concentrations as needed. Pic corrected by priming dishmachine at time of inspection. Dishmachine now sanitizing at 50 ppm. Violation corrected

(Critical) Observed can opener blade in prep area with a heavy accumulation of sticky food debris. All can openers need to be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. Violation corrected

(Critical) Observed staff not verifying sanitizer concentrations in dishmachine and 3 compt sink/sanitizer spray bottles with test strips as required. To correct, please train staff in approved sanitizer concentrations and test strip usage as soon as possible. I will check this item at follow up inspection. ,

Observed box of deli tissues (used for rte food storage) stored directly next to soft soap container at handsink in prep area (deli tissue in splash zone). All food and single service items must be stored in a clean, dry area and protected from possible sources of contamination. To correct, need to relocate deli tissues to approved location as soon as possible

Observed wet mop stored in mop sink in back kitchen area. All mops must be hung up to dry after use to allow for proper air drying

Observed wet wiping cloth stored on side of wiping cloth bucket on shelf under front counter. When not in use, all wiping cloths must be stored so they are completely submerged in sanitizer solution to help prevent an accumulation of bacteria on cloth