3860 S. State Street
Ann Arbor, MI 48104
The detergent water temperature only gets to 108*f. The wash water temperature must be 110*f or hotter, so you need to service this so hot water discharges above 110*f. Send me a work order on this by 6-6-15. You can fax it to me or scan it to my e-mail.
(Critical) I observed the wash water temperature at 100*f. Must be a minimum of 110*f. Water coming out of the detergent feed faucet was only at 105*f. You need to have the mixing valve adjusted so the wash water temp is coming out well above 110*f. Managers need get wash water temp on their monitoring logs and have it checked every 2 hours through out the day. Corrected by filling with 133*f water from the sink faucet.
The thermometer near the dishwash sinks has a dead battery. You need to keep thermometers operational to be able to monitor temps properly.
You need to replace the burnt out light in the walk in cooler.
Post your current foodservice license where customers can see it.
A mop and some brooms were left in the mop sink basin. You need to hang these up after uses to facilitate rapid drying.
(Critical) I observed a spray bottle of restroom cleaner stored on the paper products rack. Also, your foodservice gloves were stored on a rack with all your toxic cleaners. You need to keep toxic items stored seperated from any foods or food contact items. Corrected by doing such.
(Critical) Cooked potatoes are under time control at taco bell, but the container was not marked with the window of time to be out(2 hours per taco bell policy). The potatoes were found at 118*f. Staff need to be sure to always time mark this product. Corrected by discarding and marking time on new batch.
The sanitizer level in the wiping cloth buckets was below the required 200ppm. Staff need to use test papers to verify sanitizer is at 200ppm and change it out often enough to keep it at these levels.
I observed coats stored on boxed product on the dry goods rack. You need to provide more hangers for staff to hang up their coats.
You need to keep a thermometer back at the dishwash area to monitor for the proper temps of warewash/sanitizer solutions.
You need to organize your mop sink area and cleaning tools. Also, you need to not be storing things within the mopsink basin.
Scoop handle was in contact with cinnamon sugar. Staff need to keep handles up out of contact with foods.
Repeat violation 2 times in a row!!! once again, i observed pans being stacked together before they were allowed to air dry. You must be air drying utensils properly before stacking together.
Repeat violation 2 times in a row!!! you were cited this last inspection and you did not get more racks to air dry your utensils on. By nov. 27, 2013 you need to have more racks installed in the dishroom and you need to take a picture and e-mail it to me.
The rear handsink was found dirty from food debris falling into it from the adjacent prep counter. You need to put up a stainless steel gaurd here to keep food debris out of handsink.
(Critical) Both handsinks were observed with food and pop in the basins and on the rims, indicating staff are using handsinks for other purposes other than handwashing. Handsinks are to be exclusively used for handwashing only. . . No other purposes. Correct staff behavior on this. Corrected by cleaning handsinks and education and manager enforcement.
(Critical) Product in walk in cooler found at 46* to 47*f. Must be 41*f or less. Manager has a call into service tech. If he arrives by noon, no food will need to be discarded. . . If later than noon, all potenially hazardous foods must be discarded. I will be back on monday to confirm unit has been repaired and holding 41*f or less.
(Critical) Manual warewash temperature found at 101*f. Must be a minimum of 110*f when washing ware. Staff need to be monitoring water temps throughout the day. Corrected by dumping water and restocking with water above 110*f.
The back prep area was found very dirty. You need to keep a sanitizer bucket with cloth in this area and get staff to clean up prep areas after and during uses. Also, keep the floors cleaner in this area!
You need more racks to air dry your clean utensils on after washing.
Pans are not being air dried before stacking them on one another. Be sure they are dry before stacking.
This incident (29739) does not have any more information on it
This incident (42781) does not have any more information on it
(Critical) Sanitizer concentration was excessively high (above 200ppm) in 2 out of 4 sanitizer buckets. Staff need to be making up solutions in a consistent manner and use test papers to confirm keeping sanitizer levels at 50-100ppm. Corrected by making up at 100 ppm.
You need to be sure to hang up brooms and dust pans and get all stuff off floor in the mop sink room.
There is no certified food safety manager at this store. Within 90 days you must have at least one person who works at this store full time that is certified. Fax in copy of certificate to me before august 8, 2012
Provide a wastebasket at both handsinks. Corrected
You need chlorine test papers. Use to verify you have made up sanitizer at proper levels of 50-100ppm for chlorine.
Place a wastebasket at the rear handsink.
The hot water at the front handsink in the kitchen has low pressure, making for long waits for hot water to reach this sink. You need to repair this line asap!!!
Please provide sign at handwash sink in men's restroom notifying food employees to wash their hands
Floor either side of drain line under front make line in need of cleaning. Please remove copper line laying on floor under front make line ( drain line was used for old pizza hut and is no longer connected to anything) this will make it easier to clean the floors in this area