100 Briarwood Circle K108
Ann Arbor, MI 48108
Observed the wiping cloth bucket sanitization solution to be weak. Sanitizing solution shall be maintained per manufactures guidelines in order to preclude the growth of bacteria on the wipe down rags. Corrected by person in charge refilling wiping cloth bucket with fresh sanitizing solution at ~250 ppm quat solution. Corrected
This incident (65856) does not have any more information on it
(Critical) The dial faced thermometer was found to be too high by 6*f. Staff need to calibrate thermometers to assure accuracy. Highly recommend you purchase a tapered tipped, digital thermomter. Corrected by adjusting to proper temp in ice bath.
Please post you current foodservice license.
You need a new light shield that will fit with the end caps for one of the lights in the storage room.
(Critical) The washwater temp was found at 90*f while in use. Minimum washwater temp needs to be 110*f. Also, the sanitizer water temp as at 83*f. Keep this between 65*-75*f. Use the thermometer to verify temps. Corrected by getting all warewash water temps in compliance.
The upright cooler in the back room needs to be cleaned more often. Also, don't line the interior bottom with cardboard.
(Critical) Both spray bottles were not labelled. Always keep labelled with common name of contents. Corrected by doing such.
This incident (32609) does not have any more information on it
This incident (43614) does not have any more information on it
The cover on the light fixture in the storage area is damaged and no longer protective of shattered bulbs. Obtain a new cover or use the plastic sheaths with end caps.
Found a pair of tongs stored on dirty hot pads. Store the tongs on a clean surface between uses and be sure to change out to clean ones at least every 4 hours.
Repeat violation 2 times in a row. The light fixture closest to the door in the storage room is not protected. Keep the cover on it to protect from shattered glass.
One of the florescent lamps in the storage room is missing the end caps. Please provide them.
(Critical) Hot dogs are not being cooked to 135f or above before placing in the glass display warmer. The hot dogs are wrapped in a raw dough which is cooking to dough to proper color, but the hot dog is only getting cooked to 91f-102f in the center. Plans are to obtain a microwave to cook the hot dogs to 135f or more and then wrap in dough and bake in oven. You are not approved to serve any hot dogs until you obtain a microwave and have me out to verify this first. Call me on my cell phone for re-inspection.
(Critical) I observed pepperoni at 52f in a pan that was just set on top of ice. This has been an issue before at this stand, therefore you must keep pepperoni in the refrigerator at all times from now on. Corrected by discarding pepperoni and keeping in cooler from now on.
You need to change out your sanitizer solution more often. I did not find any sanitizer residual in your bucket. Corrected.