407 N Fifth Ave
Ann Arbor, MI 48104
(Critical) Observed employee handling clean dishes directly after handling soiled dishes at the three compartment sink. Food employees shall clean their hands and exposed portions of their arms as specified under # 2-301. 12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (p) and: (a) after touching bare human body parts other than clean hands and clean, exposed portions of arms; (p) (b) after using the toilet room; (p) (c) after caring for or handling service animals or aquatic animals as specified in # 2-403. 11(b); (p). (d) except as specified in # 2-401. 11(b), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (p) (e) after handling soiled equipment or utensils; (p) (f) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (p) (g) when switching between working with raw food and working with ready-to-eat food; (p) (h) before donning gloves for working with food; (p) and (i) after engaging in other activities that contaminate the hands. (p) to correct retrain employees on when to wash hands, especially when working the dish line. Corrected: person in charge retrained employee working the dish line on when to wash, employee then started washing hands between soiled and clean dishes
(Critical) Observed the following soiled food contact surfaces: 1. Both a table mounted and hand held can opener blade. 2. Peeler. Equipment food-contact surfaces and utensils shall be cleaned: (1) 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 back hand sink with low water pressure. A plumbing system shall be: (a) repaired according to law;(p) and (b) maintained in good repair. To correct have the noted sink repaired
(Critical) Observed the following: 1. A pan of cooked pasta, in a deep pan, that was cooked the night before at 55f and still in the cooling process, located in the walk-in cooler. 2. Cut tomato and pasta that were just prepped at 70f, cooling in the top-loading part of the reach-in cooler located on the cook line. 3. Pasta that was just prepped at 70f in a tightly sealed container, located in the walk-in cooler. Cooling shall be accomplished in accordance with the time and temperature 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: 1. Discard the noted food and start cooling the noted food with one of the above, approved methods. 2. Move the noted food to the walk-in cooler to rapidly cool them to 41f or below and discontinue cooling food in the top-loading section of the reach-in cooler and start cooling the noted food in the reach-in or walk-in cooler. 3. Remove lids and plastic wrap and cool food in containers that are not tightly sealed. Corrected: 1. Person in charge discarded the noted food and stated that the food would be cooled with an ice bath and would leave it loosely covered in shallow pans to allow the cold air to penetrate the noted food. 2,3. Person in charge moved the noted food to the walk-in cooler to rapidly cool it down to 41f or below and stated that they would discontinue cooling food in the top-loading section of the reach-in cooler and leave all food loosly covered until it has been properly cooled to 41f or below.
(Critical) Observed a pan of cooked pasta, in a deep pan, that was cooked the night before at 55f and still in the cooling process, located in the walk-in cooler. Cooked potentially hazardous food shall be cooled: (1) within 2 hours from 135f to 70f; p and (2) within a total of 6 hours from 135f to 41f or less. P to correct discard the noted food and discontinue cooling food in large deep pans. Corrected: person in charge discarded the noted food and stated that they would cool the food in shallow containers
Observed multiple cutting boards throughout the facility to be heavily stained and grooved. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. To correct resurface or replace the noted cutting boards.
(Critical) Used a chlorine test kit and found the dishwashing machine not chlorine sanitizing dishes. To correct call for repair and use the 3 compartment sink to wash, rinse and sanitize dishes. Pic states they tested the dishwashing machine today. ,
(Critical) Found several containers of unpasteurized orange juice in the walk in cooler. Pic corrected by marking juice "do not use" and has agreed not to sell orange juice to customers as prepackaged orange juice shall be obtained pasteurized. ,
Found no thermometer in the 1 door under the counter juice and "milk" cooler. To correct provide an internal hanging thermometer.
Found the floor edges in the cooking and prep area soiled with accumulation of debris. To correct thoroughly clean floor and clean on a more frequent schedule.
Found the hood filters soiled with dusty build up. To correct clean as soon as possible, and clean on a more frequent schedule
Found several food containers in storage stacked wet. To correct allow food containers to air dry prior to stacking.
Found the wood shelves behind the front counter not appear to be sealed or painted. To correct seal shelves to be nonabsorbent.
Found a hole where an air vent cover should be and the area surrounding a pipe in the ceiling exposed above the dishwashing area. To correct install air vent cover and finish the ceiling area surrounding pipe.
Found no handwashing sign in the front counter prep area. To correct provide sign reminding employees to wash hands.
Found several wet pans stored inverted but wet on the storage shelf. To correct allow utensils (pans) to air dry prior to storage.