1301 Briarwood Circle Dr.
Ann Arbor, MI 48108
Observed the interior cavity of the microwave in the kitchen to be soiled. Please clean interior of microwave after each use when it becomes soiled or at least every 24 hours. To correct, please clean now and place on a more frequent cleaning schedule.
(Critical) Observed spray bottle with cleaner stored on counter in kitchen. Store chemicals in a separate designated location away from food and equipment to minimize the potential of contaimination of these items. Corrected as indicated above
(Critical) Observed no paper towels available at handsink. Provide paper towels for hand drying. Corrected by refilling paper tower dispenser
Observed the interior of the dishwashing machine to be soiled. Clean now and place on a more routine cleaning schedule. Correct as indicated above
Observed inside of microwave oven to be soiled. Clean now and place on a regular cleaning schedule. Correct as indicated above
Observed potential hazardous foods stored in reach in cooler in the service area at 44-50f. Potentially hazardous foods must be maintained at 41f or lower. Corrected by discarding all foods in the cooler. Adjust/repair cooler in order to maintain foods at proper temperature. ,
(Critical) The handsink was found with cloth towels stored in the basin. The handsink needs to always be readily accessible, with nothing in the basin and hands washed often. Corrected by removing cloth towels.
(Critical) Coffee de-stainer containers were found stored on a shelf above clean food pans. Always store toxic items safely away from and always below foods or food contact items. Corrected by doing such.
Repeat violation 2 times in a row. Once again, there was not a thermometer inside the 2 door upright cooler. Keep one in there and use that one to verify temps in the cooler.
Please provide an ambient air thermometer inside the 2 door upright cooler.
(Critical) The person in charge is not ensuring the requirements of the food code are being followed with the staff. The pic needs to be much more involved with supervising the staff and training them! i will be back in 2 weeks to verify you are in compliance with this.
(Critical) Obtain a tapered tip digital thermometer.
(Critical) I found 2 chemical spray bottles not labelled with common name of contents. Be sure they are always labelled. Corrected by labelling.
(Critical) This facility added pre-cooked eggs and sausage to their buffet without approval. Using a cookie oven to heat these foods up and staff had no idea what temperatures to cook and hot hold at. You are ordered to discontinue the eggs and sausage from your menu until you submit detailed standard operating procedures for the addition of these items. Matt can e-mail them to me.
(Critical) The cooler on the buffet line was found holding product at 46*f. Must be holding 41*f or less. Do not use this cooler until repaired and you verify it is holding 41*f or less. All product was moved to kitchen upright cooler. Keep in there until repaired.
(Critical) The wash temp was not 150*f or greater in the under counter dishmachine. Have serviced so it is at or above 150*f. Do not use to sanitize dishes in this unit until repaired. Manually sanitize in 3 comp sink until repaired.
Staff are not washing apples before putting them out for guests. Always wash apples before putting out.
Your foodservice license needs to be posted where guest can see it in dining area.
Clean the area around the juice nozzles more frequently.
Put hard boiled eggs in a covered food grade container if any are leftover from original bag.
This incident (43118) does not have any more information on it
This incident (31015) does not have any more information on it