Very Berry

Contact Information

878 Briarwood Circle
Ann Arbor, MI 48108

Health Report - 05/11/2011 (2 critical incident(s))

(Critical) Staff have straight ammonia in a spray bottle labelled as sanitizer. You need to be using approved sanitizer at the prescribed concentration. Staff need to be trained in this. Corrected temporarily by discarding contents of spray bottle and educating staff on site at time of inspection. Do not use ammonia as sanitizer. I will be back in 2 weeks to verify using sanitizer correctly.

(Critical) There is no handsoap or paper towels stocked at handsinks or back up stock available in the store. You must always have stock on site and supplied at all handsinks. Manager is getting supplies now!

The 3 compartment sink is not being cleaned while in use. You need to keep the sinks and drainboards cleaned and sanitized.

No chlorine test papers on site to check sanitizer levels. Always have on site. Staff found some in bathroom.

The person in charge is not implementing and enforcing the food code here. I want you to train all staff in food safety procedures here and i will be back in 2 weeks to verify they are being practiced!!!

The digital food thermometer has a dead battery. Replace battery!

Health Report - 11/04/2010 (0 critical incident(s))

You need to wash and sanitize the drainboard and the table that you air dry your utensils on. Also, do not line the drainboard with paper towels. Allow utensils to dry on clean surfaces.

I observed several of your storage pitchers stored on the floor under the rear prep table. Store at least 6" off the floor.

You need to always have a bucket made up with sanitizer in it (at 50-100ppm) and keep a wiping cloth towel in the sanitizer to use to wipe down your prep surfaces. Change out the sanitizer about every 2 hours.

Health Report - 04/22/2010 (4 critical incident(s))

(Critical) Staff eating behind counter. Must go outside of unit to eat. Corrected by enforcing this.

(Critical) Staff are not following the correct warewashing procedures. They are skipping setting up the sink basins and just washing things with dish soap individually. You must wash, rinse and sanitize all kitchenware. Post the sign i left for you that details how to wash dishes. I will be back in 2 weeks to verify this is happening.

(Critical) The handsink in the back dishwash room is broken. You must repair this within 10 days. I will be back to verify it has been fixed in 2 weeks.

(Critical) I observed several cleaning chemicals stored next to food on the storage rack. Store all of your chemicals on the shelves in the employee restroom. Corrected by doing such.

Repeat violation 2 times. Once again, the front prep cooler is broken. Found it holding product at 57*f. Repair asap. I will be back in 2 weeks to check on it. No phf's in this unit.

Pic was mixing yogurt mix in containers on the floor by the 3 comp sink. You need to obtain another approved prep table to do this work on.

Repeat violation 2 times. Once again, the mop was not hung up. The mop holder came off the wall. Put up a new one and be sure to hang up mops after uses.

Gallon jugs of water and boxes of food product and to go containers were found stored directly on the floor. You need to store these types of items on your storage rack.

Observed that you are re-using gallon plastic jugs for obtaining water at meijers. Plastic jugs are not to be re-used. Discard after initial purchase.

Repeat violation 2 times. Once again, there are no sanitizer test papers in the store. Obtain them within 10 days and put into use.

Health Report - 10/29/2009 (2 critical incident(s))

(Critical) A spray bottle of sanitizer was made up with sanitizer strength way too high. Must keep at 5o - 200 ppm. Corrected by adjusting to 100 ppm.

(Critical) A spray bottle of sanitzer was not labeled. Always keep spray bottles labeled with name of contents within the bottles. Corrected by labelling.

There were no paper towels stocked at any of the 3 handsinks. You must always keep paper towels stocked and staff must be washing hands often. Get paper towels that are designed for your dispensers. Brought out rolls of towels for now.

The front prep cooler is holding product at 49*f. Must be holding 41*f or less. The unit has a leak coming out onto the floor under it, as well. Must have serviced right away. No potentially hazardous foods in this unit (fruit only, no melons). Must repair within 10 days.

You must have chlorine test papers to check your sanitizer strengths.

Your metal stemmed thermometer is off by 11*f too low. You need to obtain a new one and use it everyday to verify temps of foods in your coolers and all 3 yogurt machines. Use charts i left you.

The 3 compartment sink and handsinks were left dirty. Staff must be cleaning them after use at the end of the day.

A coat and a scarf was stored on the cup rack. Store personal belongings in an area away from foods or food contact items. Corrected by hanging on hooks in the restroom.

Post a small wastebasket at each hand sink.

Several times a day, you need to clean the area of the yogurt dispensers with approved strength sanitizer. Staff left dirty from the night before.