3035 Washtenaw Ave
Ann Arbor, MI 48104
(Critical) Toxics found improperly stored in several locations: stamp pad stored above cornbread on hot holding unit, rubbing alcohol stored above microwave and prep table, sanitizer cloth bucket stored next to tubs of flour/sugar/spices, and windex found with single use items in dining room cupboard. Toxics need to be stored below and away from food and food contact surfaces to minimize potential for contamination. Pic corrected at time of inspection.
(Critical) Eggs in walk-in cooler found stored above ready to eat foods such as bbq sauces. Raw potentially hazardous foods need to be stored below and away from ready to eat foods.
Drain line from furnace is not air gapped due to loose clamp, and 1022 asse backflow prevention on carbonator is starting to corrode. To correct, repair furnace drain line so end of drain line is above sewer receiving receptacle as disscussed, and repair/replace 1022 asse on carbonator.
Fly paper containing dead insects found over single compartment pre-rinse sink. Insect control items need to be placed away from clean dishes and dishwashing area. Pic corrected by discarding fly paper
Can opener, potato peelers, and dispenser nozzels on pop machine found soiled. Food contact surfaces need to be clean to sight and touch. Clean can opener after use. Dispenser nozzels need to be cleaned in a wash, rinse, sanitize process daily. Correct as indicated above
Several food containers stacked on clean dish rack found to be wet. Clean dishes need to be air dried before stacking. Correct as indicated above.
Outside grease receptacle lid open, and dumpster lid damaged so that dumpster cannot be completely closed. Grease receptacles and dumpsters need to be closed to minimize potential for attraction of pests/animals. To correct, keep grease lid closed and repair/replace dumpster lid.
Various maintenance items and markers stored with potato peelers and food scoops and above food prep areas. Maintenance items needs to be stored seperately from food contact surfaces to minimize potential for contamination. To correct, relocate maintenance items away from food contact surfaces and food prep areas.
Cabbage is not being washed before preparation. All fresh fruits and vegetables need to be washed prior to preparation. Correct as indicated above
Hood canopy above stove, underside of pan/pot shelf above the stove, outside of fryers, and in between oven and fryer table found to be soiled. Food equipment needs to be kept clean to minimize potential for food/food contact surface contamination. To correct, clean now and place on a more frequent cleaning schedule
Exterior door leading to bbq smoker area needs to be self-closing. Exterior doors need to be self-closing to minimize potential access for pests. To correct, provide self-closing exterior door
(Critical) The dicer was in need of further cleaning. Clean now and retrain employees on proper cleaning technique. Provide proper cleaning tools to clean this piece of equipment. ,
(Critical) Numerous flies and drainflies found in the facility. Eliminate drainflies. Contact an exterminator for proper pest control. ,
The inside of the freezer needs cleaning. Clean now and place on a more frequent cleaning schedule
The pop spray nozzles on the pop machine need cleaning. Clean now and place on a more frequent cleaning schedule
Lack of hair restraint by cook. Provide proper means of hair restraint to minimize potential for hair to get onto food
A covered waste receptacle for the women's restroom is missing. Provide a covered waste receptacle for proper disposal of tampax.
Cardboard lining shelf under the prep table is prohibited. Cardboard is absorbent and not cleanable. Remove a provide a clean smooth non absorbent surface that is cleaned routinely as a shelf liner
A souble table top fryer has been placed into operation for fried okra. Only one side of the fryer is in use. However this section is not completely under the hood for proper ventilation. Adjust the oven so that the fryer section that is used is completely under the hood. In addition remove oil and dismantle if possible the remaining section on the other side to render it not useable to prevent improper ventilation should it be used.
(Critical) Assorted potentially hazardous foods included brisket and ribs etc. Found at 43 - 45 degrees f. Ambient air temperature of 41 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Adjust unit to maintain internal product temperature of potentially hazardous foods at 41 degrees f or below. Most foods in this cooler are in large covered tubs or cartons impeding airflow. Consider reorganizing cooler if possible to increase airflow in addition to lowering the air temperature. ,
Thermometer for the reach in cooler is missing. Provide a thermometer for this unit in order to monitor the temperaturesof the unit. ,
The concrete walk by the smoker is broken and grease is ponding in the section that is broken. Repair or redo walk way to allow for proper grading for cleaning and draining.
There is excess grease ponding in the broken section of the walkway by the outdoor smoker. The entire walkway outside the rear door is grease coated. Clean now and place on a more frequent cleaning schedule. This area needs repair or replacement to provide a smooth cleanable non porous surface.
Utensils found with the mouth end exposed in storage in back. Invert utensils to minimize airborne contaminants. ,
Assorted potentially hazardous foods in the walk in cooler found at 43 -45 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. The unit had an ambient air temperature of 41 degrees f. In certain locations the air temperature was 42 degrees f. Due to the storage of foods in large covered tubs and cartons air flow is impeded in this unit. Adjust unit accordingly to maintain ph foods at 41 degrees f and reorganize the cooler if possible to increase air flow. ,
The strainer is in poor repair as it is broken and wire is exposed. Discard and replace with a new strainer that is smooth and cleanable. Corrected by discarding strainer
This incident (26425) does not have any more information on it
This incident (41775) does not have any more information on it
Paper towels missing for the handsink in the prep area. Paper towels at opposite end of steamer were in use for this handsink. Corrected by providing paper towels at time of inspection.
Utensils are being stored in stainless containers. The containers are in need of cleaning. Clean now and place on a more frequent cleaning schedule.
Outer ledge of ice machine has food debris build up. Clean now and place on a more frequent cleaning schedule.
(Critical) Dirty knife found on clean knife storage rack. Do not place dirty knives back onto clean storage rack. Discontinue this practice. Corrected by cleaning knife
(Critical) Scoops are being stored on the steamer in hot soapy water. Scoops for dispensing foods must be stored in 135 degree f water during dispensing or other approved methods. However soap is prohibited as it will get into the food sbeing scooped. Discontinue this practice immedaitely. Corrected by removing soapy water and providing clean water for scoop storage.
(Critical) Beans found cooling in deep tub at 78 degrees f at two hours after removal from temperature control. This is an improper method of cooling and will not reach 70 degrees within 2 hours and 41 with an additional 4 hours via this method of cooling. Divide into two shallower pans to expedite the cooling process. Corrected by cooling rapidly as indicated above. During a recheck of temperature, beans had reached 70 degrees f and should reach 41 within 4 hours total.
Improper cooling of beans, mac and cheese as observed in walk in cooler with foods cooling in deep tubs. This is due to inadequate storage space. Foods must rapidly cool from 135 to 70 in two hours and from 70 to 41 degrees f in an additional 4 hours. There is minimal storage space in the walk in cooler. Recommend providing an additional walk in for additional storage and cooling space. If this is not possible, you may have to make less food more frequently to accomodate spacing issues.
Two thermometers on the storage shelf in the prep area were not properly calibrated. Correct by calibrating food temperature thermometers as indicated above.
Dirty racks for the rear rotisserie oven outside found stored next to the oven on the ground. Although not being used prior to proper cleaning of these racks, they are improperly stored. Clean after use and store in an approved clean, dry location to prevent contamination and rodent/insect attraction outise.
Front door was ajar at time of inspection. This is prohibited. Close door to minimize access for insects and rodents.
Tongs were found in room temperature sanitized water. This is prohibited. Use water that is 135 degrees f or above or 41 degrees f or below. Corrected by removing tongs from staning sanitized water.
There appears to be inadequate storage capacity for the quantity of food generated in this facility. Two roll carts with trays and meat were found sitting outside of the cooler at the onset of inspection to gain access to the foods in the walk in cooler during prep rush period. Although temped within temperature it is apparent that these carts are taken out of the unit daily , and left out of the unit which may cause temperatures of the foods to rise into the temperature danger zone with time. Consider additional storage space such as a walk in cooler outside the facility if allowed and approved by the city and the county. Please check with applicable agenicies prior to any purchase and installation.
(Critical) Found cans of windex being stored on top of the reach-in beverage cooler. Corrected - pic removed the cans of windex and relocated them to the chemical storage area
(Critical) Found cooked pork in auto-sham unit holding @ 123 degrees f. Corrected - pic discarded pan of cooked pork. In the furture, auto sham units will be pre-heated to achieve correct temperature before placing cooked foods in them, and temperatures will be monitored every 2 hours to ensure hot holding @ 135 degrees or above
(Critical) Found unlabeled spray bottle on shelf under the prep sink. Corrected - pic threw bottle and its contents away, and will remove all spray bottles as they are no longer used.
Found employee's jacket hanging in kitchen area on a utensil storage shelf. To correct - provide a designated area where employees can store their belongings away from food prep and storage areas.
Found scoops in standing water in the steam table with a temperature of 130 degrees f. The water had an accumulation of food debris. To correct - remove scoops and discard dirty water, refill with clean hot water and maintain at 135 degrees f or above. Clean more often to maintain temperature and clean utencils.
Found floor in dry storage area under shelves to have standing water/debris. Also, behind shelf at the back door in same general location, found rodent bait spilled. To correct - clean floor and remove rodent bait as soon as possible and maintain floors in a clean manner to avoid accummulation of water and debris
Found single service to-go containers being stored on a shelf in the mechanical room below bleach bottles. To correct - remove containers and store in an approved location. Pic said that the containers are no longer used for the business and they were thrown away at the time of inspection
Found mop sink detergent (ecolab) plumbed to the faucet, a sidekick device found in close proximaty to the sink, but not installed. Usually, ecolab products are internally protected against backflow, but could not verify at the time of the inspection. To correct - install the sidekick device to ensure there is no possibility of backflow at this mop sink. If ecolab can confirm that this unit is internally protected, submit documentation to this office for confirmation
Found equipment stored on the floor in the storage area/mechanical room. Also found auto sham racks stored along the side of the units in direct contact with the floor. To correct - remove equipment and relocate to a clean shelf at least 6" above the floor
Found mop with head stored on the floor. To correct - mops should be hung upright to promote drying
Found kitchen door open after staff retrieved food from outdoor smoker. To correct - discussed the possibility of installing an air curtain at this door to prevent the entry of flies, etc. In the meantime, keep the door closed
Found cans on tables containing silverware stored with food contact surface up exposing the food contact surface to contamination. To correct store utensils with the handles all in the same direction and allowing the customer access to the handles
Found womens restroom without covered waste receptacle as required. To correct, provide covered waste receptacle in womens restroom
Found following areas need attention: outside smoker buildup of wood debris, wood ash. Grease dumpster has buildup of grease on lid. To correct clean now and to prevent a build up of this material, area must be cleaned up on a daily basis
Found open bag of flour on shelf in back area of kitchen. To correct, store food items in a protected manner
Found pots/pans stored on shelf above dishwash area wet. To correct, completely air dry all pots/pans prior to storing