303 S Division
Ann Arbor, MI 48104
(Critical) Observed improper cooling method for cooked potentially hazardous food item that was transported from commissary kitchen to serving kitchen. 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. Corrected at time of inspection by placing cooked diced beef into a shallow metal pan with less than one inch of food, uncovered to finish cooling in the upright freezer. The diced beef transported from the commissary kitchen was cooked off this morning; found at 72°F. Per owner was cooked within the last 2 hours. As discussed at the commissary kitchen (635 s main st, ann arbor) inspection, please cook and cool all potentially hazardous food items (meat, vegetables, noodles, etc. ) the night prior so they have time to cool properly in the wic before you transport them the next day. Also discussed transporting the cold foods properly; using a cambro pre-chilled in the wic with a pan of ice to maintain the food at 41°F or below at all times.
(Critical) Dishwash area handwash sink not accessible for handwashing. Handwash sinks shall be accessible at all times. Corrected at time of inspection by relocating tray of utensils covering handwash sink
Water spray bottle found without label on shelf above prep table front kitchen. Please label to avoid misuse
Observed some food employees without hair restraints. Food employees shall wear hair restraints that effectively restrain their hair and to prevent the employee from touching their hair
Observed towel covering empty spaces in top section of ascend two door prep unit. Please use empty insert pans instead of towels.
This incident (68469) does not have any more information on it
(Critical) Small containers of panchetta, cooked tofu & noodles and shrimp found at improper temperature on prep table during summer roll assembly. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by placing these food items in an ice bath during assembly. The summer rolls will be placed on time as a public health control. A one door prep unit will be purchased to store summer roll ingredients during assembly. When making summer rolls the panchetta and tofu & noodles microwaved so they are easier to work with when rolling. Per owner the quality of the summer rolls diminishes within 2 hours from time they are prepared. Once prepared the summer rolls will be placed on time as a public health control; they will be served or discarded within 4 hours from preparation. Please begin marking the side of the container when first summer roll prepared
(Critical) Observed employees not washing their hands when circumstances required handwashing. Food employees shall clean their hands and exposed portions of their arms immediatley before engaging in food preparation. Corrected at time of inspection by interrupting food employees to wash their hands properly upon arrival at the kitchen before beginning food preparation.
(Critical) Observed some refrigerated, ready-to-eat, potentially hazardous food items without date marking in the upright reach-in-cooler. Once opened, prepared or removed from the freezer these food items shall be clearly marked with the discard date. Corrected at time of inspection by clearly marking the soup, sauce and opened 1/2 & 1/2. Date prepared and date opened known by pic
Observed some food employees without hair restraints. Food employees shall wear hair restraints that effectively restrain their hair and to prevent employee from touching their hair.
Observed employee washing hands in 3-compartment sink. A warewashing sink shall not be used for handwashing. Please wash hands in handwash sink only
Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable
(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) Some refrigerated, ready-to-eat, potentially hazardous food items found without date marking. These food items once opened, prepared or removed from 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) 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