777 Eisenhower Pkwy, Suite 110
Ann Arbor, MI 48108
(Critical) On follow up inspection found the sanitizing solution in the sanitizing tub at about 50 ppm. Please note this is at the minimum acceptable range of 50 ppm and maximum 200 ppm for chlorine. This violation was corrected on routine inspection, and reverified on follow up.
(Critical) On follow up inspection found a chlorine test kit available to test dishwashing machine and sanitizing solutions. Pic states he has obtained a chlorine test kit. Violation corrected.
(Critical) On follow up inspection found hot and cold water available in the prep area handsink. Pic states plumbing system/hand sink has been repaired and working. Violation corrected.
(Critical) On follow up inspection found tcs food, cream cheese cups 41°F, in the top portion of the 3 door prep top cooler. Pic states they are storing cream cheese cups in the prep top cooler at this time. Pic states he has adjusted the 1 door glass display cooler to a colder setting, and is storing cream cheese cups in the prep top cooler. Violation corrected. Pic has submitted a risk control plan which should work, if followed.
(Critical) Used a chlorine test kit and found no chlorine sanitizer in the sanitizing tub on the prep line. Pic corrected by mixing a fresh solution of sanitizer to manufacturer's specification of 200 ppm. Note: this is not a repeated violation. ,
(Critical) Found no chlorine test kit to verify chlorine sanitizing solutions in the dishwashing machine and sanitizing buckets. To correct provide chlorine test kit. ,
(Critical) Found no hot and cold water available in the prep area handsink. To correct provide hot and cold water in handsink. ,
(Critical) Found time/temperature control for safety (tcs) food, containers of cream cheese cups 46 to 48°F in the 1 door glass display cooler. Pic temporarily corrected by discarding cream cheese cups, and has been instructed not to use this cooler to hold tcs, until repaired/replaced to hold tcs food at 41°F. This is a repeated cold hold violation and a risk control plan must be submitted. ,
Observed employee working in the prep area not wearing hat/hair restraint. To correct provide hat/hair restraint, and remind employees to wear them.
Found time/temperature control for safety (tcs) food, 2 covered containers of diced chicken cooling in the 2 door reach in cooler. Pic corrected by removing lid and fully opening bag allowing chicken to cool rapidly.
Found heavy build up on the sandwich grill surfaces. To correct follow manufacturer's directions and clean grills.
Found the floor in front of the walk in cooler and walk in freezer damaged with chipped and missing tile. Found base coving under the dishwashing counter missing. To correct repair floor and base coving.
Found baked items (muffins and cookies) for sale on the front counter area without ingredients/allergen information available. To correct have written ingredients/allergen information available upon customer request.
Found some accumulation on the bottom of clean utensil storage bins. To correct clean utensil bins.
Found the 1 door glass display cooler not holding tcs food at 41°F. To correct repair 1 door glass display cooler to hold tcs food at 41°F. Found the spray rinse nozzle in the dishwashing area loose and barely 1 inch above the flood rim of the dishwashing counter. To correct re-secure spray rinse nozzle to wall and ensure spray rinse nozzle is at least 1 inch above rim of counter top. Found the right end of the cutting board on the 3 door prep top cooler cracked and covered with tape. To correct replace cutting board.
Found ice used for beverages stored in a container that is not self draining in the top portion of the 1 door prep top cooler. Pic corrected by discarding ice and has been instructed to either store ice in a self draining container or obtain ice from beverage machine per order.
(Critical) On follow up inspection found the dishwashing machine chlorine sanitizing dishes. This violation was corrected on routine inspection, and reverified on follow up. Dishwashing machine risk control plan has been reviewed and should work if followed. Pic has submitted procedure on dishwashing and reviewed logsheets indicating dishwashing machine sanitizing dishes.
(Critical) On follow up inspection found the dishwashing machine sanitizing dishes, and test strips on wall by dishwashing machine indicating chlorine residual detected. Pic states staff are using test kit to verify dishwashing machine sanitizing dishes on open and close. Violation corrected.
(Critical) On follow up inspection found the handsink in the front counter area accessible with no items stored in handsink. Violation corrected.
(Critical) On follow up inspection found tcs food, beans 150°F, soups 155°F, in the hot holding well in the front counter. Pic states commercially processed ready to eat foods for hot holding are heated to at least 135°F and reheated foods for hot holding are heated to at least 165°F. This violation was corrected on routine inspection and reverified on follow up.
(Critical) On follow up inspection found the 1 door glass display cooler not in use, not accessible for use, and tcs food, cream cheese cups 39°F in the top portion of 1 door prep top cooler. Pic states glass display cooler is not in use as a part has not arrived and they are storing cream cheese in another cooler and not selling yogurt until cooler is repaired. Violation corrected. On follow up inspection found an opened gallon of whole milk 37°F in the bottom portion of the 1 door prep top cooler. Pic states they store milk in the bottom portion. Violation corrected.
(Critical) On follow up inspection found the pop nozzles and diffusers on the coke machine clean. Violation corrected.
(Critical) Found the dishwashing machine not chlorine sanitizing dishes, and test kit not being used at a frequency to ensure dishwashing machine sanitizing dishes. To correct train employees to use test kit and use at a frequency to ensure dishwashing machine is sanitizing dishes. ,
(Critical) Found the handsink in the front counter area blocked with a large tub of cleaning solution and towel. Pic corrected by relocating tub and instructed to keep handsink accessible at all times. ,
(Critical) Found time/temperature control for safety (tcs) food, yogurt 54°F, and cream cheese cups 54°F in the 1 door glass display cooler in the front counter grab and go area. Pic temporarily corrected by discarding yogurt and cream cheese, and has been instructed not to use this cooler to hold tcs food, until repaired/replaced to hold tcs food at 41°F. Found tcs food, opened gallons- of skim milk 45°F, and whole milk 51°F in pans on the top portion of the 1 door prep top cooler. Pic has been instructed not to store milk in the top portion, as milk container is above the refrigeration capacity of the containers in the top portion of this cooler. Pic has been instructed to store gallons of milk in the bottom portion of cooler. Pic corrected by placing skim milk in bottom portion of cooler, and discarded whole milk. ,
(Critical) Found time/temperature control for safety (tcs) food, a container of beans 95°F and chicken soup 129°F both from a cans, in the hot holding well in the front counter. Pic corrected by reheating beans and chicken soup to 165°F for 15 seconds, and was reminded to reheat tcs food from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant to 135°F for hot holding. ,
(Critical) Used a chlorine test kit and found the dishwashing machine not chlorine sanitizing dishes, and sanitizer feed tube laying on the floor and no sanitizer bottle around the dishwashing machine. Employee corrected by providing a bottle of bleach and placed feed tube in bleach, dishwashing machine was primed and verified dishwashing machine was sanitizing dishes. This violation has repeated 3 of 5 routine inspections, a risk control plan must be submitted and an administrative conference notice has been issued. ,
(Critical) Found the pop nozzles of the coke pop machine sticky and the diffusers soiled with heavy build up. To correct follow manufacturer's directions and clean pop nozzles and diffusers. ,
Found wrapped baked products (muffins and cookies) on the display table for sale without food allergen information/ingredients available. To correct have food allergen/ingredients available upon customer request.
Found water pooling on the bottom of the 3 door prep top cooler. Found bottom of utensil storage bins under grills soiled with accumulation. Found various edges and interior lids of coolers soiled with splash and accumulation. Found old labels on the exterior sides of numerous pans on the storage shelf. To correct clean all noted areas and keep clean.
Found single use utensils, knives stored in a container with handles down, in the self service area. To correct store knives with handles up.
Observed an employees with beards preparing food in the kitchen not wearing beard nets. To correct provide beard nets and remind employees with beards to wear them.
Found the tiled floor in front of the walk in cooler and walk in freezer damaged and chipped. To correct repair floor to be durable, smooth, and cleanable.
Found the floor under equipment, edges and corners in the front counter area soiled with accumulation of debris. To correct thoroughly clean floor and clean on a more frequent schedule.
(Critical) At the walk in cooler observed the following potentially hazardous foods with an internal temperature of 50 degrees f or greater: large tub cookie dough large partially full tub of cookie dough large tub brownie mix corned beef brisket 2 lb package sliced cheese 4 1/2 gallon containers of egg product 2 large containers sour cream these items had been in the cooler overnight. The air temp thermometer inside the unit registered 51 degrees f. Non potentially hazardous foods were found to be at 51 degrees f. All food items above were denatured with dishsoap and discarded during the inspection. ,
(Critical) At the self service food area observed a bowl of apples and a bowl of apricots on display without protection. Correct by providing protection for these items. ,
(Critical) At the automatic warewashing machine observed no wash solution. Pic indicates the chemical supply company needs to install new dispensing equipment on the warewashing machine. This repair is supposed to occur in the next few days. Pic indicates she is washing dishes using a three step method. ,
Observed the walk in cooler unable to maintain phf at the proper temperature. The unit is designed to hold at the proper temperature and has the proper capacity. Correct by repairing or replacing the unit. Please call when the unit is repaired for a followup inspection.
(Critical) At the in use mechanical dishwashing machine observed the residual chlorine concentration of the final rinse at 0 ppm. Test strips shall be used frequently to confirm the proper concentration of sanitizer in the final rinse. Educated staff about the importance of using test strips to ensure proper sanitizer concentration. Item corrected.
(Critical) At the in use mechanical dishwashing machine observed the residual chlorine concentration of the final rinse at 0 ppm. The sanitizer reservoir is empty. The reservoir was replaced during the inspection. The concentration is now between 50 and 100 ppm. Item corrected
(Critical) Observed no small diameter probe thermometer suitable for thin mass items such as chicken breast. Correct by providing an approved thermometer
(Critical) At the automatic dishwashing machine observed the final rinse sanitizing solution concentration level to be 0 ppm chlorine as measured by chlorine test strips. Pic was unable to correct the concentration during the inspection. Service for the machine was contacted. Until the machine has been serviced all dishware must be washed manually in the three compartment sink. Approved manual warewashing methods must be used which include a washing, rinsing, and sanitizing in an approved solution for the correct contact time. Please correct within ten days and notify me at 734 222 3845°For a follow up inspection. ,
Mechanical dishwashing machine is not providing sanitizer solution even though the reservoir is full. Pic has contacted the service company for repair
At the front coffee bar/cash register area observed the handwashing sink used for culinary purposes. Handwashing sinks must be used only for handwashing. If a culinary sink is necessary at this location another approved sink must be installed.
Observed no hand soap at either back kitchen area sink. Correct by providing an adequate supply of soap for handwashing
This incident (60776) does not have any more information on it
Observed no hand towels at either back kitchen area handsink. Correct by providing a supply of hand towels at each sink
This incident (26909) does not have any more information on it
Observed, in front service area, floor under multiple pieces of equipment to have food debris. Correct by cleaning now and frequently enough to prevent accumulation of debris.
(Critical) Observed the front counter area espresso coffee machine without a vacuum breaker on the water supply line leading to the espresso machine. To correct schedule installation of a vacuum breaker equivalent to an a. S. S. E. 1012 or 1022 device on the water supply line leading to the espresso machine to protect the water supply line from a potential back flow contamination
This incident (60780) does not have any more information on it
Observed the wall located beside the front counter service area with open seams at wall, and observed floor in front of the walk-in refrigeration with sections of floor tile missing in front of door areas. To correct schedule repairs to provide smooth and easily cleanable wall and floor surfaces as required
Observed the back kitchen area handwashing sink without hand soap at dispensers. To correct provide hand soap in soap dispensers at back kitchen area to encourage proper employee hand washing
This incident (26913) does not have any more information on it
(Critical) Observed the drain lines of plumbing equipment at the beverage area of the front serving areas without proper air gaps. To correct the (pic) person-in-charge elevated the drain lines of the beverage equipment to provide the required air gap on the drain line of the equipment above the drain the equipment drains into. This item was corrected by providing the required air gap of twice the diameter of the drain line of the equipment above the drain the equipment drains into
(Critical) Observed house made macaroni salad without date marking on the containers. To correct this item properly date mark time/temperature control for safety foods held more than 24 hours, example food prepared on 12/6/2010 add six days to the date of food preparation 12/6 + 6 = 12/12/2010 consume by or discard by date marking on the container. This item was corrected during this inspection by proper date marking of the container as required according to the date of preparation plus six days as required
Observed paper towel dispensers empty located at back kitchen hand washing sink paper towel dispensers. Should restock paper towel dispensers more frequently to encourage proper hand washing procedures
Observed several squeeze bottles without a label on sides of containers to identify contents by common name. To correct should label sides of squeeze bottles to identify contents by common name
Observed panini grills located at the preparation area of the kitchen to need more frequent cleaning of the grills. To correct place on a more frequent cleaning schedule as required to keep them clean
Observed hair restraint not in use at kitchen food preparation area. To correct should use a proper hair restraint as required
Observed several containers of scrambled egg mix frozen and thawing improperly in the compartments of the three compartment sink. To correct use one of the approved methods of proper thawing of time/temperature control for safety foods. Recommend use of thawing under refrigeration
Observed scoop placed into compartment of hand sink located at the front food preparation order area of this facility. To correct note:a handwashing sink may not be used for purposes other than handwashing. To correct instruct employees to use hand sink for only hand washing and to place utensils in an approved location