4800 E. Huron River Drive
Ann Arbor, MI 48104
(Critical) Repeat violation 2 times in a row. Submit risk control plan within 10 days. The hot items being held on the flat top were found below the required 135*f temperature. Turkey burger, beef burger, veggie burger and chicken breast all temped out at 124*f. If you are going to use the flat top to hot hold foods, you need to have the foods immersed in water or the top ones will not hold 135*f or hotter. Gm decided they will keep these items in the hot box from now on. Corrected by discarding and using hot box.
A coat was found stored on a rack with food/beverage storage. Staff need to store their personal belongings in safe location away from food or food contact items. Corrected
The interior of the range oven(s) and both pizza conveyor ovens need to be cleaned more often.
(Critical) White rice that was catered over from panda express was found at 128*f hot hold cabinet. Needs to be delivered and held at 135*f or hotter. Aramark staff need to be temping product catered over to assure it was delivered at safe temps of 135*f or hotter and 41*f or less for cold items. Howard is to add to aramark temp logs. Corrected by discarding rice.
Replace the split gasket on the reach in cooler at the cook line.
Please clean the most used pizza conveyor rack more frequently.
(Critical) You need a higher watt light bulb in the walk in cooler so you can visually inspect the product stored within the cooler.
(Critical) A couple of cans of opened chafer fuels were found stored above cases of beverages in the back storage area. Store toxic items seperate from and below foods/beverages. Suggest storing catering product on bottom shelf to avoid this risk. Corrected by doing such.
(Critical) I observed 2 severely dented cans on the can rack. Staff need to be inspecting the intergrity of the cans and pulling out dented cans and thrown away(aramark policy). Corrected by discarding.
(Critical) I ovserved improper cooling methods on all sauteed foods in the front reach in cooler. You need to cool hot foods in shallow pans in walk in cooler or freezer down to 41*f or less before stocking into prep units on the line. Plans are to cool these items in freezer. Be sure staff use thermometers to verify foods are 41*f or less before pulling from freezer. Corrected by cooling in freezer.
(Critical) I found fried chicken at 117*f on the front serve line and hamburgers at 128*f in the hot hold box. Hot items need to be held at 135*f or hotter at all times. Staff need to be using thermometers to verify temps of foods. Itmes were re-heated to 165* and then re-served, since only out for about an hour. I will be back in 2 weeks to verify your hot holding.
Don't use milk/bread crates to store product on in walk in cooler. You need to obtain more racks/shelves for in there so you can utilize the space you have in there.
Opened bags of product need to be covered in some manner (wrapped or put into container with lid).
Please provide a thermometer at the dishwash station for monitoring water temps of wash water and sanitizer water.
Be sure mops are hung up after uses. Also, please mount the ice scoop holder on the other side of ice machine so it's not next to the mop sink.