Ginger Deli Commissary

Contact Information

637 S Main St
Ann Arbor, MI 48104

Health Report - 07/24/2015 (1 critical incident(s))

(Critical) Potentially hazardous food at improper temperature in two door ascend prep unit near kitchen entrance. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by relocating all phf items that were recently placed in this unit from the walk-in-cooler back into the walk-in-cooler. Walk-in-cooler maintaining food at 39°F - 40°F. The ascend ric located by the entrance is used as the staging cooler; food is placed in this cooler from the walk-in-cooler each morning to be picked up by the driver to transport to the serving location. Please do not use this cooler as the staging cooler until it has been repaired and is capable of maintaining the food at 41°F or below. There is also a glass one door upright reach-in-cooler in rear kitchen that is not in use; owner may purchase shelves for this unit and use instead of repairing the two door ascend lift top (since top section is not used on the lift top) and would be easier to see the food to be transported

Two door ascend lift top reach-in-cooler not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times

Ceiling paint peeling due to water damage in one area of kitchen. Please repair roof and maintain in good repair. Per owner landlord is actively working on repairs to roof

Observed open cup in kitchen and observed employee eating in kitchen. Employees may drink from closed beverage containers to prevent potential contamination of the employee's hands, the container and any exposed food or food-contact surfaces. Employees may eat in designated areas to prevent potential contamination

Please provide covered waste receptacle in employee restroom for proper disposal of sanitary napkins

Some clutter and unused equipment stored throughout. Please sort through and get rid of any items not used in the operation and maintenance of facility and organize remaining items. This will make it easier to clean and prevent potential harborage conditions for pests

Some light bulbs found without protective cover and one light shield not attached properly to light fixture. Please provide plastic-coated light bulbs or light shields to properly protect the light bulbs

Health Report - 01/30/2015 (2 critical incident(s))

(Critical) Corrected at time of follow-up inspection: observed proper cooling in place for all cooked meat items. Facility is using shallow metal pans uncovered. Facility is also prpeparing potentially hazardous food items the previous day so they have time to cool properly before transport the next day. Facility has several shallow metal pans, ice machine and ice wand if needed for cooling soup. Most soup prepared morning of and transported hot

(Critical) Corrected at time of inspection: paper towels are available in a paper towel dispenser at both handwash sinks. Please continue to provide paper towels at all times at handwash sinks

Health Report - 01/16/2015 (3 critical incident(s))

(Critical) Observed employee cleaning dishes without sanitizing after rinsing. All utensils and food-contact surfaces shall be sanitized before use after cleaning properly. Corrected at time of inspection: 3-compartment sink set up properly with wash, rinse and sanitize compartments. Chlorine at proper sanitizer concentration; facility has chlorine test kit to confirm concentration. All dishes and utensils that were washed and rinsed today were placed in the sanitizer solution for proper contact time then placed on racks to air dry

(Critical) No paper towels at handwash sink in employee restroom and paper towels not in paper towel dispenser at handwash sink in kitchen. Please provide paper towels at all handwash sinks at all times. Partially corrected at time of inspection by providing paper towel rolls at both handwash sinks. At follow-up inspection i will be checking that paper towels are in a paper towel dispenser at both handwash sinks. ,

(Critical) Observed several food items cooling improperly. Cooked potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods noted above. Potentially hazardous food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature. Temporarily corrected at time of inspection by: (1) relocating wrapped cooked meat that was located outside the front door in a pan to the freezer to finish cooling properly; meat found at 145°F; approximately 2 pieces 1/2 lb - 3/4 lb each. (2) five 1/6 pans, most full, of cooked meats found at various temperatures that were cooked off this morning. These foods to be loaded on van to transport to storefront on liberty. Employees will finish cooling food items properly once they arrive at storefront; sheet trays and shallow pans available to spread food out once it arrives. All food items cooked and started cooling within the last hour per pic. (3) small covered container of pooled eggs found at 57°F in the reach-in-cooler. Per employee eggs were cracked this morning. Relocated eggs to walk-in-cooler without cover to finish cooling properly. Provided pic with cooling monitoring log to confirm proper cooling occurred within the proper time and temperature parameters as stated above. At follow-up inspection a shelf or shelves in the walk-in-cooler shall be designated for cooling. In addition consider preparing some or all of the food items the day before so they have time to cool properly before transporting. There is an extra speed rack and an extra shelving unit in kitchen. ,

Observed restroom door propped open. Please close when not in use. (door is self-closing)

These areas in need of cleaing: floors under/near boxes, floor/wall juncture in some areas and restoom, including floors, sink, etc. Please clean now and as often as necessary to maintain in clean condition

Please provide covered waste receptacle for storage of sanitary napkins in restroom

Observed chicken thawing improperly in 3-compartment sink. Potentially hazardous food shall be thawed under refrigeration that maintains the food at 41°F or below, completely submerged under running water or as part of the cooking process

Several clean utensils stored with handles down in various locations. Please store clean utensils with handles up or in clean covered containers with handles facing same direction to minimize potential contamination of food-contact end

Observed several boxes of single-service items stored on the floor near front entrance and in hallway near employee restroom. Please provide adequate shelving to store a minimum 6 inches above floor on shelving that is easily cleaned underneath

Observed open cup on shelf above 2-compartment food prep sinks. Employees may drink from closed beverage containers

Osbserved personal items stored improperly. Please provide a designated area for storage of personal items (coats, purses, etc) where contamination of food, equipment, utensils, linens and single-service items can not occur

Health Report - 07/25/2014 (4 critical incident(s))

(Critical) Some potentially hazardous food items observed on prep table at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by relocating shrimp and sliced meat (shrimp found in single layer in metal pan and sliced meat on a plate) to walk-in-cooler to cool, found at 70°F and 52°F, respectively. Per owner these food items were removed from the wic this morning (shrimp higher temperature due to thawing under running water). These food items are being used in the assembly of summer rolls on the prep table. Discussed using the top section of the prep unit in the kitchen to store potentially hazardous ingredients for summer roll assembly. Once assembled they will be placed into a container in the bottom section of the same unit so the phf maintains at 41°F or below until transported cold at 10:30 am to serving location

(Critical) No paper towels at handwash sink in kitchen. Paper towels shall be provided at all times at all handwash sinks in a paper towel dispenser that dispenses easily. Corrected at time of inspection by providing paper towels in paper towel dispenser

(Critical) Please provide chlorine test kit to measure sanitizer concentration at manual warewashing operation. Not corrected. ,

(Critical) Observed improper cooling method for hot potentially hazardous food items cooked off this morning. Corrected at time of inspection by relocating two covered third pans containing hot potentially hazardous food items cooked off this morning to freezer to finish cooling properly. Cooked meat found at 85°F, cooked vegetables and meat found at 145°F. These food items will be transported cold to the serving location on liberty

Small spray bottle containing water not labeled. Please label all working containers of food. Corrected at time of inspection by labeling spray bottle with contents

Observed personal items stored improperly in rear kitchen. Please provide a designated area to store personal items (purses, coats, etc) to prevent potential contamination.

Health Report - 07/23/2014 (3 critical incident(s))

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without date marking. These food items once opened, prepared or removed from the freezer shall be clearly marked with the discard date. Temporarily corrected at time of inspection by marking those food items requiring date marking and discussing which food items require date marking. (date prepared/open known by pic). Some food items requiring date marking include: cooked noodles, tofu (raw and cooked), half & half and pate

(Critical) Potentially hazardous food items found on counter at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by: (1) discarding summer rolls (tofu and meat) found at 73°F sitting in shallow pan on shelf. Facility will begin storing summer rolls in prep unit maintaining food at 40°F at time of inspection. Discussed how to arrange top of unit differently to allow for food flow and for maintaining potentially hazardous food items in the refrigeration unit at proper temperature. (2) discarding cooked roast beef found at 73°F in rear kitchen on table. Facility will begin storing roast beef in 2 door upright reach-in-cooler in rear kitchen and reheating to order in microwave. Pic stated they get about 20 orders per day. Roast beef is placed on top of hot noodles then hot soup stock poured over noodles and roast beef to order

(Critical) Please provide chlorine test kit and proper quat test kit to monitor the sanitizer concentration in the sanitizing solution at 3-comp sink set up and in the wiping cloth solution. Not corrected

Lights not functioning in kitchen. Please repair asap to provide adequate lighting in kitchen. Several windows in kitchen allow for adequate light in most areas of kitchen today. Per pic has been an issue since art fair, is scheduled to be repaired this week

Chest freezer found with excess frost. Please defrost and maintain

No drainboards on either side of 3-compartment sink in rear kitchen. Please provide adequate clean and soiled drainboards (dunnage rack, shelving unit or cart for example) on either side of 3-comp sink