Wcc Student Center Continental

Contact Information

4800 E. Huron River Drive
Ann Arbor, MI 48104

Health Report - 03/20/2013 (0 critical incident(s))

This incident (32001) does not have any more information on it

This incident (43451) does not have any more information on it

Health Report - 09/26/2012 (3 critical incident(s))

(Critical) I observed stable flies in your kitchen. Pest control company is due out this evening to eradicate them. Have licensed pest companys invoice/work order faxed over to me tomorrow! the doors from the loading dock area need to be kept closed!

(Critical) I found a pitcher of 2% milk at 53*f at bakouzio's. I want you to switch to using time as health control on your coffee cream pitchers. E-mail over a copy of your policy for this and be sure that containers are marked with 6 hour window of time and change out to clean containers and fresh product at the 6 hour intervals. Corrected by switching to time.

(Critical) I found 8 uncooked pizzas at 75*f on a rack at the pizza oven. Staff must be keeping pre-cooked pizzas in the walk in cooler until ready to bake them off. Work with staff on batch processing control so pizzas stay cold during prepping. Corrected by discarding these pizzas and modifying staff procedures.

The "grab-n-go" cooler was down. Also, the prep cooler in the back sandwich prep area was down. Was not being used. Work orders were placed on them. Check temps with water placed within units after repaired to confirm holding 41*f or less.

The handsink at bakouzio's had cream pitchers stored in the basin. Do not use the handsink for anything but handwashing. Keep unobstructed.

I want you to keep cleaning products off the floors so the floors can be easily cleaned and mopped.

Repair the leak on the 3 comp dishwash sink faucet at edibles/subway.

Health Report - 10/31/2011 (3 critical incident(s))

(Critical) I observed dirty kitchenware on the "catering" portion of the storage rack in the kitchen. Work with that staff to be sure they are cleaning and storing their ware properly. Corrected by doing such.

(Critical) I observed a pan of salad chicken at 55* in the salad prep cold rail. This was due to the pan being set inside another pan, thus keeping the cold from getting to the chicken. You need to single pan items in these cold rails. Corrected by setting up rail properly and quick chilling chicken back down to 41*.

(Critical) Repeat violation 2 times in a row. I observed cans of chafer fuel stored unsafely. One can was in a box with hot dog wraps. The other was on a rack above food contact items in the catering closet. Complete the risk control plan and submit to me within 10 days. Corrected by storing chafers in safe location.

The person in charge pointed out several things that are no longer being used here. Please take inventory and get rid of unused things.

You have too =much product in your walk in freezer. You need to keep all product off the floor with at least 6" of clearance from floor to lowest rack.

Paper towels were not readily available at bakuzios and in the rear prep handsink of subway. Always keep available. Corrected.

You need to put a light shield with end caps on the upper light in the grap and go cooler.

Health Report - 05/02/2011 (3 critical incident(s))

(Critical) I observed the can opener blade and the meat slicer dirty. Staff must be washing, rinsing and sanitizing these items after uses. Corrected by cleaning while i was present.

(Critical) The main prep cooler on the grill line was found holding product at 52-55*f. Items temped were grilled ghicken breasts, cut tomato and cheese. The unit condensor freezes up and does not defrost on it's own. Do not use this unit until repaired or replaced. You need to have a technician service this unit and leave a detailed, written assessment of this unit. I will be back in 2 weeks to verify it has been properly repaired. Have water in the pans on the top rail and in the reach in portion of cooler. All phf's were discarded.

(Critical) I found cans of chafer fuel stored on the same rack as the clean kitchen ware, store toxic items seperate from food or food contact items. This was back by the 3 comp sink.

You need to clean the drip trays on the stove more often. Also, the ice scoop holder needs to be cleaned more often.

Provide light shields and end caps on lights in the grab and go cooler.

Store your kitchen utensils with the handles up.

Replace the excessively grooved and dirty cutting boards at the pizza prep and salad prep coolers.

Health Report - 10/07/2010 (1 critical incident(s))

(Critical) Edibles: found time/temperature control for safety (tcs) food, a container of cooked chicken 120°F, and hamburger patties 120°F on the grill top surface. Pic corrected by re-heating chicken and hamburger to 165°For 15 seconds. Pic has been instructed to monitor that employees are holding tcs food at 135°F or higher, that is turn grill on to hold tcs food at 135 or higher

Bakuzio's: found facility wrapped rice krispies without labels. To correct label wrapped rice krispies

Edibles: talked to employee and asked what is the minimum cooking temperature for chicken? employee replied 160°F for chicken. Corrected by educating employee on the proper cooking temperature of raw chicken (165°F for 15 seconds). Pic has been instructed to retrain and verify employees are cooking raw chicken and all other meats to minimum cooking temperatures.

Edibles and subway: found the ice scoop with deep cracks. To correct replace ice scoop. Edibles: found the door gasket of the 1 door pizza prep top cooler cracked and warped. To correct repair/replace door gasket. Subway: found the interior bottom and door panel of microwave cracked and damaged. To correct repair/replace parts of microwave.

Edibles: found cases of food supplies stored on the floor of the walk in freezer. To correct store supplies at least 6 inches off the floor

Edibles: found broom and dustpan stored in front of handsink in the cooking area. To correct re-locate cleaning tools and keep handsink accessible at all times,

Edibles and subway: found the floor (under equipment, edges and corners) soiled with accumulation of debris. To correct throughly clean floors and clean on a more frequent schedule.

Edibles: found knives stored between equipment on the cooking/prep line. To correct store utensils in a more protected manner. Edibles and subway: found ice scoop stored on top of ice machine. To correct store ice scoop in a clean container or holder