Sodexo Management Inc At Borders

Contact Information

100 Phoenix Drive
Ann Arbor, MI 48108

Health Report - 02/18/2011 (2 critical incident(s))

(Critical) Observed staff drinking from plastic bottles on the front line and observed the dishwasher take lid off to drink out of a cup. Staff need to have beverages in cups with lids and be using straws when consuming drinks while working. Corrected by enforcing this.

(Critical) I found the vegetable soup that was re-heated from leftovers at 117° on the soup line and in a hot box. Leftovers must be re-heated to >165° before hot holding. Items were heated 30 minutes prior, so i let them further re-heat to above 165° and use product. Staff must be using thermometers to verify re-heat temps. Corrected by soing such.

The handsink by the dishmachine is plugged. Please repair.

The handsink by the dishwash machine does not have any water coming out of the hot water side. Must always have hot water at handsinks. Within 10 days, have this repaired and fax over copy of completed work order to me.

Health Report - 08/17/2010 (4 critical incident(s))

(Critical) The ice scoop holder was very dirty and the ice scoops were in contact with the contaminated portion. Staff need to pull the ice scoop holder and run through dish tank at least once a week. Cxorrected by doing such.

(Critical) Repeat violation 2 times. Complete the risk control plan. All product in the residential cooler at the espresso machine was found at unsafe temps (46f-49f). This cooler is not designed for this use and must be replaced with a commercial cooler within 3 weeks. Fax over a copy of the purchase order for the new cooler by september 7, 2010. All product is to be kept in a working cooler until new unit is brought in.

(Critical) Cans of chafer fuel were found stored on the catering rack above tableware. Store this in your chemical storage area. Corrected by doing such.

(Critical) I observed unsafe cooling methods for items that were cooked off this morning. Items were pasta, chicken salad and sliced chicken breasts. You need to rapidly cool down cooked items to 41f or less before portioning and wrapping. Use the cooling chart i left you and begin to monitor cooling. Fax into me once a week for the next 2 weeks. Product observed was placed into rapid cooling modes.

Dumpsters must be equipped with lids and keep them shut.

Replace burnt out bulbs in the dry goods room.

You must move the dumpsters and grease barrel onto an asphalt or concrete surface. Take a picture and e-mail it to me by 9-7-10.

You need to clean the interior of the convection ovens more often.

Health Report - 02/16/2010 (3 critical incident(s))

(Critical) Observed a quart of coffee cream at 59*f in a cooler at the coffee station. One of the cooks left it out too long while making soup and then put it at this station. Corrected by discarding.

(Critical) No consumer advisory for your eggs that are cooked to order. Fax me over a copy of the revisions as explained within 10 days!

(Critical) I observed an uncovered beverage cup on one of the rear prep tables. Staff must be keeping lids on cups in the back of the house. Corrected by doing such.

Quat test papers are not being used. Staff need to be using them to determine how often to change out sanitizer bucket solutions.

The heat lamp at the pizza station is not working. Staff need to monitor for this and repair equipment asap. Also, repair the leak on the relief valve on the hot water tank.

I observed items at the "burrito station" that require cold holding in an improper ice bath set up. Potentially hazardous items must be fully immersed in ice, not just sitting on top of ice. Corrected by setting up ice bath properly. Be sure this is done at this station whenever cold items are used, since you have no mechanical refrigeration at this station. Also, have the "breakfast" upright cooler in the back serviced. Temp of product in this cooler was at 43*-44*f. Adjust so product is below 41*f.

Repeat violation 2 times now. You must repair the condensation leak in the upright "breakfast" freezer in the back. Fax over work order detailing the repair of this unit. Put a catch pan under leak to catch water until repaired.

Repair the lights that are out over the 3 comp sink area.

Sanitizer strength was weak in most of the wiping cloth buckets. Staff need to change out when levels drop below 150 ppm.

Put the light shield back on the lights at the front line.