211 W Washington
Ann Arbor, MI 48103
(Critical) Chemical sanitizer tablets located improperly on food storage shelf in kitchen. Please store chemicals in separate location away from and below any food, clean equipment and utensils, clean linens and single-service items to prevent potential contamination. Corrected at time of inspection by pic relocating sanitizer tablets to a separate, segregated area away from food storage, food preparation and clean dish storage areas
Some food containers on clean dish storage rack not durable, smooth and easily cleanable. Please replace "domestic" food containers with durable, smooth, easily cleanable containers that are sufficient in weight and thickness to withstand repeated warewashing
(Critical) Observed tamales wrapped tightly in tin foil, stacked in a deep pan using improper cooling mehtods. Food was noted 45-60f outside of the 6 total hour window. Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501. 14 by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; (pf) (2) separating the food into smaller or thinner portions; (pf) (3) using rapid cooling equipment; (pf) (4) stirring the food in a container placed in an ice water bath; (pf) (5) using containers that facilitate heat transfer; (pf) (6) adding ice as an ingredient; (pf) or (7) other effective methods. (pf) correct by using one of the noted methods above, noted food was discarded into the garbage. Cooling log provided to be completed by the follow up inspection. ,
(Critical) Observed tamales wrapped tightly in tin foil, stacked in a pan that were between 45-60f outside of the 6 total hour window. Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) within 2 hours from 135�f to 70�f; (p) and (2) within a total of 6 hours from 135�f to 41�f or less. (p) corrected by discarding the noted food into the garbage.
Observed several single service containers in use throughout the facility being reused to store food. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (p) (a) safe; (p) (b) durable, corrosion resistant, and nonabsorbent; (c) sufficient in weight and thickness to withstand repeated ware washing; (d) finished to have a smooth, easily cleanable surface; and (e) resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Correct by replacing the noted single service containers with ones that are food grade.
Observed ice being stored in a container that is not self draining. Food shall be protected from contamination. Correct by replacing the noted storage constrainer with one that is self draining.
Observed an in use utensil being stored in standing water on the cook line. In use utensil that are to be stored in water shall be stored in a container of water if the water is maintained at a temperature of at least 135�f. Corrected by placing the utensil pan into the middle of the grill to hold it at 135f or higher.
Observed the unit thermometer in the reach-in cooler by the air conditioning unit to be in poor repair. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Correct by replacing the noted item with a new working thermometer
Observed plastic corrugated covering wrapping around the prep table. Non food-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Correct by replacing the noted item with one that is smooth and easily cleanable