Salsarita Fresh Cantina

Contact Information

401 E. Liberty
Ann Arbor, MI 48107

Health Report - 01/13/2009 (2 critical incident(s))

(Critical) Some sterno found stored improperly in various locations. Please store all chemicals away from and below any food, clean equipment, utensils, single-service items and clean linens. Critical corrected: at time of inspection relocated all sterno to chemical storage rack in rear kitchen

(Critical) No sanitizer available at manual warewashing sanitizer compartment. Sanitizer shall be provided at proper level for sanitizing dishes and utensils. Critical corrected: at time of inspection emptied sanitizer compartment and set up again at proper quaternary ammonium concentration. There was a crimp in the quat sanitizer line; pic will contact chemical supplier to provide bracket or other device to prevent line from crimping

Chip scoop missing handle. Please replace to provide smooth, easily cleanable scoop. Cardboard lining shelving above 3-compartment sink. Please eliminate cardboard and provide smooth, non-absobant, easily cleanable surface

Some food containers being reused as scoops or for catering events. Please discontinue reusing food containers and provide durable, smooth, easily cleanable containers and utensils

Please provide cover for lemons and limes at self serve station to protect against potential airborne contamination

Backsplash area pop dispenser and sides of some cooking equipment in need of cleaning. Please clean now and place on routine cleaning schedule

Observed improper cooling methods for steak and chicken. Cooked potentially hazardous foods shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Chicken breasts and cut steak found in containers with lids on in walk-in-cooler at 120°F and 105°F respectively. Per pic these food items were cooked off this afternoon. At time of inspection used additional metal shallow pans wtih < 2 inches food in each pan and removed all lids. Cut steak was placed in upright freezer to facilitate cooling please consider using metal sheet trays in walk-in-cooler and if not using sheet trays the depth of food in shallow metal pans should not exceed 2 inches; no cover until all food has reached an internal temperature of 41°F or below. Chicken and steak cooked off daily. Provide cooling monitoring chart to be completed and faxed within 10 calender days.

No sanitizer test kit available. Please povide proper quaternary ammonium test kit to monitor quat concentration at manual warewashing operation. Check daily

Single-service utensils self-serve station found stored improperly. Please store so all handles facing same direction (facing customer) to prevent potential contamination of the food-contact end

Please provide paper towels at handwash sink at bar. Handwash sinks shall have drying device at all times