2707 Plymouth Rd
Ann Arbor, MI 48105
(Critical) Corrected at time of follow-up inspection: proper chlorine test kit available in facility to monitor sanitizer concentration at automatic warewashing machine. Please check throughout the day to assure proper sanitizer concentration
(Critical) Raw sausage stored improperly in bottom section prep unit on cook line. Food shall be protected from cross contamination by separating raw animal food from ready-to-eat food items. Corrected at time of inspection: by relocating raw pan of sausage links and pan of sausage patties to bottom shelf below the bread pudding. Please remind all staff to store all raw animal food items below and away from any ready-to-eat food items
(Critical) No chlorine test kit present to monitor sanitizer concentration at automatic warewashing machine and wiping cloth solutions. Please provide proper chlorine test kit. Not corrected
(Critical) Time as a public health control policy for goat cheese not being implemented properly. The food item shall be marked to indicate the time when the food is removed from the refrigeration unit and the time that is 6 hours past the point in time when the food is removed from refrigeration. Corrected at time of inspection: by properly labeling the small pan of goat cheese with the correct times; employee brought goat cheese out at 7:30 am. If the goat cheese exceeds 70°F you shall discard it otherwise it shall be discarded at the end of the 6 hours if any leftover.
Observed some food employees without hair restraints. Food employees shall wear hair restraints that effectively restrain their hair and to prevent the employee from touching their hair
Some clean dishes stacked wet on shelving unit in dishwash area. Please provide adequate shelving to allow clean dishes to drain / air dry prior to stacking
Refrigeration door gaskets on 2 door reach-in-cooler front counter in poor repair. Please replace to provide good seal and so smooth and easily cleanable
Single-service utensils front counter stored improperly. Please invert so handles facing employee to prevent potential contamination of the food-contact end
Paper towel dispenser in dishwash area located above prep table. Please relocate paper towel dispenser over handwash sink to prevent potential contamination while preparing food
Small shelving unit in walk-in-cooler near door not smooth and easily cleanable; particle board. Please replace with non-absorbant, smooth, easily cleanable shelving unit
Observed raw wood stand for floor mixer. Please refinish or paint to provide non-absorbant, smooth, easily cleanable surface. Per owner planning on purchasing low stainless steel table for mixer
Some handwash sinks pulling away from wall and caulk missing between wall and sink. Please reattach sinks to wall and recaulk as needed
(Critical) Chemical spray bottles found without labels. Once removed from original container please label with common name of chemical to avoid misuse. Corrected at time of inspection by properly labeling chemical spray bottles with contents
(Critical) Observed improper cooling method for diced cooked potatoes, sauteed onions and sauteed brussel sprouts. Cooked potentially hazardous food 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. Corrected at time of inspection by spreading out potatoes, onions and brussel sprouts on sheet trays and placing in walk-in-freezer to finish cooling properly. Third pan each of onions and brussel sprouts; cooked off within the last hour; larger quantity of diced potatoes cooked approximately 2 hours ago; found at 50°F - 65°F (center of potatoes in stock pot). Discussed importance of cooling and various cooling methods with owner
(Critical) Rear kitchen handwash sink not accessible for handwashing. Handwash sinks shall be accessible at all times for handwashing. Corrected at time of inspection by removing squeeze bottles from handwash sink.
(Critical) (1) goat cheese on top of prep unit on cook line found at improper temperature. (2) potentially hazardous food items on salad bar found at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by: (1) discarding goat cheese found at 59°F. All other food items on top of prep unit maintaining below 41°F. Per owner place goat cheese on the counter when they are busy to make it easier to spread. Facility will use time as a public health control for goat cheese and/or will try keeping it a proper temperature and microwaving small quantity to order. Wrote time as public health control policy at time of inspection. (2) discarding all phf items found at 65°F on top of salad bar in dining area. Employee forgot to turn salad bar on this morning. Salad bar turned on; maintaining food at proper temperature at end of inspection
Single-service utensils stored improperly at front counter. Please invert so handles facing employee to prevent potential contamination of the food-contact end
Provide paper towels in paper towel dispensers at all handwash sinks in kitchen (3 handwash sinks); currently sitting on ledge near handwash sinks.
Some clutter and unnecessary items stored in mop room and some shelving units front counter. Please sort through and get rid of any items not used in the operation and maintenance of facility. This will make it easier to clean and prevent potential harborage conditions for pests
Bus tub at front counter for soiled dishes relocated next to handwash sink to prevent potential contamination of food items, clean utensils and single-service items stored in the same area
Observed open cup in rear kitchen. Food employees may drink from closed beverage containers to prevent potential contamination
One shelving unit in walk-in-cooler not smooth and easily cleanable. Please replace with non-absorbent, smooth, easily cleanable shelving unit. Existing pressed board shelving unit in wic.
Observed several food employees without hair restraints. All food employees shall wear hair restraints that effectively restrain their hair and to prevent employee from touching their hair
Provide accurate ambient air thermometer for kenmore upright reach-in-cooler in rear kitchen
Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable
Observed some handwash sinks without signs notifying food employees to wash their hands. Please post signs at all handwash sinks
(Critical) Observed severely dented can of tuna on dry storage shelf in back kitchen area. Facility does not have a dedicated distressed merchandise area. All dented cans and distressed merchandise must be discarded or placed in separate area of kitchen to return to supplier for credit. Pic corrected by relocating dented can to office at time of inspection. Please create dedicated dented can/distressed merchandise area as needed. Violation corrected
(Critical) Observed no chlorine test strips in facility to measure sanitizer concentration in dishmachine or wiping cloth buckets. To correct, please obtain proper chlorine test strips as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,
(Critical) Observed top and sides of glass sirrochi sauce bottle (including food contact surface) soiled with dried on food debris. Bottle is not single use. All food contact surfaces of self serve condiment bottles that you refill must be washed, rinsed and sanitized throughout the day as needed and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing condiment bottle at time of inspection. Violation corrected
(Critical) Observed no food thermometer in facility with a thin tip to measure internal food temperatures in cooking area. To correct, please obtain an approved thin tip food thermometer as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,
(Critical) Observed no paper towels at handsink in dishwashing area (dispenser empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by providing paper towels at handsink at time of inspection. Violation corrected
Observed old equipment and general clutter near ice machine in back kitchen area storage room. To correct, please remove all broken equipment and unnecessary items from facility as soon as possible
Observed wet wiping cloths stored on counter in coffee prep area near front counter. All wiping cloths must be completely submerged in approved sanitizer solution in between uses to prevent the accumulation of bacteria on wiping cloth
Observed several boxes of food and bags of vegetables stored on floor in wic. All food must be stored in a clean, dry area and stored a minimum of 6 inches off of floor at all times
(Critical) Observed no consumer advisory for undercooked eggs on main menu board at front counter and on-line menus. If facility serves or prepares raw or undercooked meats, eggs or shellfish, facility shall inform consumers of increased risk of consuming such items. To correct, please add correct consumer advisory statement to menu board, on-line menus and any to go menus as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,
(Critical) Observed several loaves of bread and rolls stored in white garbage bags on speed rack in prep area. Garbage bags are not approved for food storage as they may allow migration of harmful substances to food items. To correct, please obtain nsf approved food storage bags as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,
(Critical) Observed several pans of housemade rte sauces and salads in wic with no datemark labels. All potentially hazardous rte foods must be marked with a 7 day consume by datemark label (day 1 is prep/slice date). Pic corrected by properly datemarking all freshly prepared sauces and salads at time of inspection. Violation corrected
Observed several unlabeled bulk containers of flour, sugar and other spices on dry storage shelf. All food containers must be properly labeled with food common name for correct identification
Observed interior of upright oven in cooking area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule
Observed floor under food shelves in dry storage area with an accumulation of debris. To correct, please clean now and on a more frequent schedule
(Critical) Observed 2 containers of soup in soup warmer in prep area with internal food temperatures of 56-61f. Soups were removed from wic and placed in warmer 1-1. 5 hours ago per pic. All reheated phf must be rapidly reheated to 165f within 2 hours. Please remember that the soup warmers are designed to hold food temps, not for cooking ar rapid reheating. To correct, all soups must be rapidly reheated in microwave oven or stove top to 165f then placed in warmer. Pic corrected by reheating soups on hot plate to 165f then returning to soup warmer at time of inspection. Violation corrected
(Critical) Observed several cans of paint/stain on top shelf in dry storage area directly above clean utensils and single service items. All chemicals and toxics must be stored below and away from all food and single service items at all times to protect from possible contamination. To correct, please relocate paint and stain cans to approved location as soon as possible. I will check this item at follow up inspection. Correct within 10 days
(Critical) Observed no backflow device on water line that supplies tabletop rinser on coffee station counter. All equipment connected to a municipal water supply must have proper backflow protection. To correct, please install proper backflow device as soon as possible. I will check this item at follow up inspection. Correct within 10 days
(Critical) Observed several pans of rte deli meats in prep unit cooler with no consume by datemark labels. All potentially hazardous foods rte foods (including sliced deli meats and housemade sauces/dressings) must labeled with a 7 day consume by datemark label (day 1 is prep/slice date). Pic temporarily corrected violation by properly datemarking all freshly sliced deli meats at time of inspection. I will check this item at follow up inspection to ensure compliance.
Observed exposed single service cups stored next to espresso machine in coffee station area not protected from possible contamination (from customers). To correct, please relocate cups as soon as possible. Could install sneeze guards next to espresso machine as a means of protection.
Observed floors under equipment in coffee station area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule