Ann Arbor, MI 48105
Please clean the drip pan on the stove more frequently.
This incident (43128) does not have any more information on it
(Critical) Cottage cheese found expired2/3). Staff also put wrong date from this parent batch on portion cups in the self serve cooler (2/5). Staff must watch dates for expiration and discard on time and use dates from parent batch. Corrected by discarding.
(Critical) Coffee cream pitchers not marked with time put out and expiration time. Staff need to remember to do this. Corrected by marking with grease pencil.
(Critical) Found sausage gravy at 47*f that was cooing from ambient temp for 5 hours. Food needs to be put into a shllow pan not more than 3" thick and cooled in the freezer to 41*f then put into cooler. Corrected by discarding and following above method.
(Critical) The salad bar was found not holding temperature once again. The yogurts from breakfast were found at 48*f in an upright cooler. Ham, chicken, cheese found on bar at 48*f and tofu found at 54*f. This salad bar has not been hoding temp for the past 3 summer inspections. This salad bar unit will need to be replaced within one month. I need you to supply me spec sheets for this unit and a plan of action for the replacement of this unit. I will be back in 30 days to verify you have a new salad bar unit installed. All foods out of temp were discarded.
(Critical) The pork on the japanese hot well was found at 127*f. Upon investigation, this product was prepared at the platt site and catered over. Staff need to be taking temps of foods recieved and rejecting out of temp foods. The steam wells were working perfectly (water temps at 175*f). . . I will be back in 30 days to verify you are delivering foods at proper temps.
(Critical) I observed watermelon at 50*f and cream cheese at 48*f in the grab n go cooler. The grab n go coolers were ordered out of use on 3-25-2011. I need you to have these units removed from the cafeteria within 30 days. Items out of temp were discarded.
(Critical) Philly chicken was found at 114*f on the flat top grill. Must be 135*f or hotter. Flat top grill surface temp was not hot enough on back surface. This stove has been not working consistently for quite some time now. You need to consider purchasing a new stove/oven. Also, cooked off chicken breasts were found in a double boiler with only one burner on again. The chicken that is over the turned off burner was at 128*f. You were cited this very same violation on 9-12-12 and ordered to keep both burners on. This is not being done, therefore, you need to purchase another steam well to hold this product in within 30 days. Put this in writing and submit spec sheets. Chicken was discarded.
(Critical) I found the sandwich topping items that were sitting on ice at 46-47*f. You were cited this last inspection for egg mix out of temp. Within 30 days you will need to have a sandwich flip top refrigeration unit installed on the line to hold your sandwich items in. Get me spec sheets for this new unit and a schedule for installation. I will be back in 30 days to verify this unit has been installed. Out of temp foods were discarded.
(Critical) Raw egg mix found at 48*f on the line, in an improperly setup ice bath. Ice must surround container to level of product within container to hold at 41*f or less. Corrected by setting up ice bath properly.
(Critical) I found ham thawing under running water at 73*f. Staff need to monitor the time and temp of foods when thawing in this manner to assure foods are not rising above 41*f. Corrected through education and discarding the ham.
(Critical) The salad bar unit was found not functioning properly. Foods were observed at 53*-59*f. Must be holding 41*f or less at all times. Service this unit asap. In the interim, all foods need to be discarded after lunch period, until you confirm you are holding 41*f or less. Staff need to be taking temps of foods after lunch is over to assure holding at 41*f. I will be back in 2 weeks to verify unit is fixed.
Staff were observed thawing ham in the front line handsink. Handsinks are for handwashing only. Use the food prep/culinary sink for things like thawing foods.
I observed a coat and purse hanging in close proximity to food on the main cook line. Store coats on coat rack and purses in designated area away from food or food contact item storage. Corrected.
(Critical) The mechanical salad bar is not turned on and using ice on salad bar. No room to fully immerse all 4 sides of pans of food in ice, therefore foods are not being held at 41*f or less. Foods temped out at 44* after being out for only 45 minutes. Total duration of lunch is over 2 hours and foods are being saved and re-served. You must repair the unit so it mechanically holds foods at 41*f or less within 2 weeks. I will be back to verify it has been repaired in 2 weeks. Julie needs to call or e-mail me letting me know how the repair work is progressing. All potentially hazardous foods must be discarded after lunch until this unit is repaired and re-inspected by me.
(Critical) I found pizza at 125*f on the hot display table. The cardboard liners were keeping the heat table from getting to the pizza. Staff need to temp pizza and assure holding above 135*f at all times. Corrected by removing cardboard liners.
(Critical) Both of the airscreen open display coolers were found holding product at unsafe temperatures of 45-47°f. Must be capable of holding product 41°f or less. I am ordering these 2 units out of service!!! they must be repaired or replaced and be capable of holding product at 41°f or less at all times. I will be back in 2 weeks to verify you have new units to store this product in. Keep me updated via e-mails as to your plans. All items in these two units are to be discarded today at 1:30pm.
You folks need to clean the interior of the oven more frequently and empty the grease drip pan more often.
Found a sandwich turner stored between counter top and tray under the panini grill. To correct clean and sanitize turner, and store in a more protected manner.