200 S. First Street
Ann Arbor, MI 48103
(Critical) Repeat violation 2 times in a row. Complete the risk control plan and fax or e-mail me a copy within 10 days. I observed a container of dishsoap and coffee cleaner chemical stored on the drainboard where clean dishes are drying, creating a potential to contaminate the clean dishes. Chemicals must be put away in the cabinet labelled for chemical storage. Corrected by storing in cabinet.
Boxes of single use plates and cups were found stored on the floor. These items must be kept at least 6" off the floor. Please organize your storage room so you have space to store all of your items off the floor.
The interior of the microwave oven was observed dirty. Please be sure to sanitize often to keep it clean.
This incident (68608) does not have any more information on it
(Critical) Date marking was found not in compliance. I observed deli sandwiches, opened half and half and dips not posted with the use by dates. You need to date mark all ready to eat, potentially hazardous with the make/open date and the out date, which is 6 days added to make/open date. I will be back in 3 weeks to verify you are in compliance with date marking. All items not marked were discarded.
(Critical) All foods in the 2 door upright cooler were found at 44-47*f. Food must be held at 41*f or less at all times in coolers. All potenially hazardous foods were discarded. Do not use this cooler to store any phfs in until repaired or replaced. I will be back in 3 weeks to verify your cooler is holding 41*f or less. We also found hot foods received from your caterer(katherine's) at 126-133*f(meatballs). Hot foods must be held and delivered at 135*f or hotter. The hot box was missing latches leaving gaps in the seals. Kiwanis staff need to be taking temps of food received to assure they are delivered at safe temps. Caterer needs to have equipment that is in good working order. I would like you to use charts to monitor temps. Also use refrigerator charts for your coolers. All out of temps foods in cooler were discarded.
(Critical) Leftover meatballs from an event on saturday night were found re-heating in a crock pot and at 124*f. When re-heating leftovers, you need to heat on stove and get leftovers to 165*f before serving. You are not permitted to reserve leftovers at this site, since you don't have adequate cooling equipment. Corrected by discarding meatballs.
(Critical) I observed window clean, spic n span and chafer fuels all stored unsafely next and above food contact items in the serve line storage areas. Always store toxic items seperated from foods and food contact items. Corrected by doing such.
I observed the plasic tableware stored with the handles down. Store with handles up to prevent bare hand contamination of food contact portion of tableware.
(Critical) You need to obtain chlorine test papers to assure your sanitizer is kept at 50-100ppm. I will be back in 3 weeks to verify you have them.
(Critical) I detected little, if any, chlorine in the 3rd compartment of the 3 sink set-up. Sanitizer needs to be kept at 50-100 ppm bleach. I will be back in 3 weeks to verify.
(Critical) Service line had no sneeze shields protecting the foods. You will need to utilize sneezegaurds for your public meals. I will be back in 3 weeks to verify you are using them.
(Critical) You need to obtain a digital, metal stemmed food thermometer with a tapered tip. I will be back in 3 weeks to verify you have this.
Obtain new thermometers for your coolers and monitor temps in coolers to assure they are holding foods at 41*f or colder.
The person serving the food did not have a hair restraint on. Please be sure you are in compliance with this.
This facility does not have anyone with certified manager qualifications. You have 90 days to be in compliance with this. Enroll someone in the class asap and you will need to fax me a copy of that person's certificate by 9/23/14