Ann Arbor, MI 48105
Observed the following areas in need of cleaning: *prep counter/ledges near coffee machine (accumulation of sticky debris). *interior of drawers under coffee machine (accumulation of food debris). *interior of cabinets above coffee machine (accumulation of food debris). To correct, please clean all these areas now and on a more frequent schedule
Follow up 2/11/15: updated serv-safe certification received. Violation corrected
Observed no serv-safe certified manager in facility. Pic stated she is scheduled to take serv-safe class this year and as soon as possible. Once completed, please fax copy of certificate to health dept. 734 222-3930 (attn: carl). Correct within 90 days
After washing and sanitizing utensils are placed on cloth towels on counter for drying. Discontinue this practice as this is not approved. Utensils are to be air dried. You may place on a sheet tray or provide an approved drain rack to hold the utensils in until completely dried
The ovens are in need of cleaning. Clean now and place on a moore frequent cleaning schedule
The non food contact surfaces of the canopener need cleaning. Pay special attention to where the base of the holder for the canopener attaches to the counter as it accumulates food debris and may be an attraction for fruit flies
Open carton of pretzels found on the floor next to the service area. Keep all foods a minimum of 6" above the floor and closed for proper protection during service.
Cartons of lunch trays on the floor next to the cooler. Keep all single service articles up off the floor a minimum of 6" to allow access for routine cleaning. Utensils including scoops and spatulas found on t counter in a container with the food end up. Invert as much as possible to minimize airborne contaminants and contact with the mouth/food end. You may also keep in the drawer for proper storage
There is a new food safety manager who is not certified. Schedule the employee to register for the class within 30 days to become certified through an approved food manager safety class.
(Critical) Assorted potentially hazardous foods including shredded cheese, open bag of cut lettuce, humus were found to be at 47 - 51 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding ph foods now and at end of lunch rush if not consumed. Food delivered today including yogurt, previously frozen mac and cheese and previously frozen cut lettuce may be kept provided that it is placed into the milk cooler which is functioning properly. The upright cooler has an ambient air of 51 degrees f, ice build up that is dripping down into the cooler on the underside of the fan housing. Call for repair of unit. The unit is ordered out of service for the storage of potentially hazardous foods until it is repaired and capable of holding ph foods at 41 degrees f or below. If not repairable it must be replaced. ,
(Critical) Fruit flies infestation observed mainly by wastebasket/wall/counter/can opener area. Call professional exterminator to eliminate infestation. In addition the wastebasket and canopener are to be thoroughly cleaned to prevent attraction for insects. ,
The non food contact surfaces of the can opener and can opener holder need cleaning. Thoroughly clean and place on more frequent cleaning schedule. This will help eliminate fly attraction. ,
The two door upright continental cooler is not functioning properly. Ambient air of 51 degrees f and ice build up and dripping into cooler from the underside of the fan housing. Repair unit if possible if not it must be replaced. The unit is ordered out of service for the storage of potentially hazardous foods until it is repaired and capable of holding ph foods at 41 degrees f or below. ,
(Critical) Milk had been transported early am prior to school opening and left outside of kitchen door. When pic arrived, she temped milk and it was 52 degrees f. The milk was then separated and kept to be returned to transport. All potentially hazardous foods must be maintained at 41 degrees f during transport. Do not leave food including milk outside of the locked kitchen door as early as 6 - 7 am awaiting arrival of pic who does not arrive for another 2 - 3 hrs. It is unclear the exact time that milk had been out of temperature control. Discontinue this practice. Corrected by proper procedure of pic to separate milk and not serve it and set it aside to return.
(Critical) This incident (62670) does not have any more information on it
(Critical) This incident (30470) does not have any more information on it
(Critical) There is inadequate hot water for the kitchen. A new hot water heater was installed but is either not properly adjusted or is inadequate capacity for peak demand. There must be sufficient hot water for all fixtures. Repair immediately to provide adequate hot water to the 3c sink and the hand sink.
Utensils on cloth on counter. Do not use cloth for utensil storage as it is absorbent and may not stay clean. Use a clean smooth surface such as a sheet tray or other approved materials. Correcrted by removing cloth towel
Thermometers found standing in sanitized water. Discontinue this practice. Keep on clean surface. Corrected by removing thermometers from standing water.
(Critical) The mini corn dogs and mixed vegetables were temped at 124 degrees f and 115 degrees f respectively. Potenitally hazardous foods must be maintained at `135 degrees f or above. Unit was turned down too far because children were complaining of food being too hot due to rethermalinzing hot holding unit holding food in unit at 180 degrees f prior to transferring to steamer on the serve line. Cook to proper tmeprature, once done move to steamer hold at 135 degrees f or above. Reduce setting in the rethermalizing unit (after proper cook temp reached) to hold at 135 degrees f until transferred to steamer n the line. Corrected by serving food within 2 hours of removal from temperature control and discarding after lunch and adjusting the steamer to hold food at 135 degrees f or above.
The steamer had been lowered due to children complaining of food to hot. Food temps dropped to 115 - 124 degrees f on the mini corn dogs and vegetables. Adjust steamer to hold ph foods at 135 degrees f or above. Make sure rethermalizing unit is properly set to cook and hold foods hot also.
There is another new pic for the school who is not currently crtified in food safety. Must be certified within 90 days. Fax copy of certificate to perri boman, 734 222-3930
The new pic for the school is not currently certified in food safety. Is scheduled to take serv safe this summer. Must be certifed prior to 9/11°For the new semester. School is almost over for spring 2011 semester. Fax copy of certificate to perri boman, 734 222-3930. Once obtained.
The servsafe certified manager for this location has properly trained candice bishop-jones, who is also scheduled to take the certification course in the near future. Please submit a copy of your servsafe certificate when you recieve it so it may be included in our records for this facility.
Observed cabinet for a the proper separation of dented cans getting full, should schedule more frequent removal of destressed cans.