314 Detroit Street
Ann Arbor, MI 48104
(Critical) Observed kimchi at 63f in the top loading cooler in a sealed container. Food was made 2 hours prior. 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) to correct discontinue cooling food in sealed containers and allow product to cool before covering. Corrected: person in charge removed cover and placed item in freezer to rapidly cool it down to 41f or below
(Critical) Observed rice that uses a time as public health control policy without a time stamp. Note: rice was made at 11am and rice is still within proper time frames. If time temperature control is used as the public health control up to a maximum of 4 hours: (1) the food shall have an initial temperature of 5�c (41�f) or less when removed from cold holding temperature control, or 57�c (135�f) or greater when removed from hot holding temperature control; (p) (2) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;(pf) (3) the food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; (p) and to correct provide the time stamp to the noted food. Corrected: person in charge provided the time stamp of 11am
Observed raw food out thawing on shelving in the facility. Note: food was still frozen. Potentially hazardous food (time/temperature control for safety food) shall be thawed: (a) under refrigeration that maintains the food temperature at 5�c (41�f) or less; or (b) completely submerged under running water: (1) at a water temperature of 21�c (70�f) or below, (2) with sufficient water velocity to agitate and float off loose particles in an overflow, and (3) for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5�c (41�f), or to correct place food in the cooler to thaw or submerge it in running cold water. Corrected: person in charge placed food into the cooler to thaw
Observed the freezer in dry storage holding food at 34f. Note: it is being used as a freezer, but food was not frozen. Note: door was left open. Equipment shall be maintained in a state of repair and good condition. To correct repair the noted cooler to hold food frozen. Corrected: person closed the door and temperature was noted to be dropping
(Critical) Observed the following soiled items: 1. Green slicer. 2. Peeler. 3. Interior ceiling of microwave nearest to the basement entrance. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize the noted items. Corrected: person in charge had the noted items washed, rinsed and sanitized
Observed pop nozzles in lobby pop dispensing machine to have a build up of debris. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. To correct, wash, rinse and sanitize the noted items. Corrected: person in charge washed, rinsed and sanitized the noted items
Observed employee food and drink stored improperly in the top loading reach-in cooler. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. To correct, create a separated and clearly marked space down and away from all consumer food for the storage of employee food.
(Critical) Observed the following potential cross contamination: 1. Raw egg stored above ready to eat food in the three door upright reach-in cooler nearest to the three compartment sink. 2. Raw shrimp batter stored with ready to eat food in the three door upright reach-in cooler nearest to the three compartment sink. 3. Raw chicken stored on raw pork bucket in the three door upright reach-in cooler nearest to the three compartment sink. To correct: 1. Move raw egg to the bottom shelf and move all ready to eat food up and away from raw product. 2. Move raw shrimp batter away from the ready to eat food and store with the raw egg. 3. Move the raw chicken to the approved raw chicken area of the cooler. Corrected by person in charge making all the above noted changes.
Observed cardboard being used as flooring under the fryer. Except for anti slip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. To correct remove cardboard and discontinue using a non cleanable surface under the fryer.
Observed the utensils used to scoop rice being stored in water at room temperature. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135�f and the container is cleaned at a frequency of every 4 hours. To correct hold the noted water at 135f to continue storing utensils inside or use time as a temperature control and dumper water then wash, rinse and sanitize the container and utensils every 4 hours making sure that new water starts at at least 135f. Corrected: person in charge stated that they would use time as a temperature control and dump water and wash, rinse and sanitize everyting every 4 hours always making sure the water starts out at 135f or higher
Observed the wall, floor, pipes and shelving around fryers to be soiled in a heavy grease build up. Physical facilities shall be cleaned as often as necessary to keep them clean. To correct clean the noted areas and maintain them clean.
Observed several cracked floor tiles throughout the kitchen physical facilities shall be maintained in good repair. To correct repair or replace the noted damaged flooring