1204 S. University
Ann Arbor, MI 48104
(Critical) During followup inspection observed soup made yesterday to be properly cooled and held at 41 degrees f or below. Item corrected
(Critical) At the hot holding unit on the main cook line observed the following six items at 112-115 degrees f: 1. Cooked mushrooms 2. Cooked onions 3. Nacho cheese sauce 4. Lemon sauce 5. Beans 6. Au jus the pic indicates these items were placed into the hot holding unit around 11 am after heating them to 165 degrees f. The thermostat on the holding unit was set too low to maintain 135 degrees f or greater. Pic discarded the six items during the inspection. Item corrected
(Critical) At the salad prep table observed six knives stored inside a knife storage unit. All six knives are visibly soiled. Pic corrected by proper washing and sanitizing the knives. Item corrected
(Critical) In the walk in cooler observed two 5 gal containers of chicken lemon rice soup with an internal temperature of 48-50 degrees f. The pic indicates the soup was cooked last night. Item corrected by discarding the soup
(Critical) In the walk in cooler observed two 5 gal containers of chicken lemon rice soup with an internal temperature of 48-50 degrees f. The pic indicates the soup was cooked last night. The pic indicates the soup is cooled by surrounding the container in ice and using an ice wand inside the soup. The day crew cooks the soup and starts the cooling process. The night crew finishes the cooling process. Better verification of the cooling process needs to be maintained. Item temporarily corrected by discarding the soup. A followup inspection will be completed.
At the pizza make area observed the following plumbing items in need of repair: 1. The handsink is loose from the wall 2. The hot water supply for the handsink leaks water 3. The drain for the handsink leaks water correct each item by repairing or replacing the affected item
On the storage shelf at the rear three compartment sink observed several pans wet stacked for storage. Correct by completely air drying the pans prior to storage.
In the pizza make area observed a heavy accumulation of dust and grime between the pizza oven and the wall. This accumulation is both on the side and the back of the oven. Correct by cleaning now and on a more frequent basis to prevent the accumulation of dust and grime
At the mop sink area observed an empty mop bucket with a wet mop stored inside. Observed another wet mop sitting in the mop sink. Correct by hanging mops to dry after use. This is a repeat violation
At the spice rack behind the walk in freezer and in the dough making area observed the following containers of food stored without a lid: 1. Two 20l containers of dry spice 2. Bulk salt tote 3. Bulk dry garlic tote. These containers are below other items. Correct by storing replacing the lids for these containers immediately after accessing the food inside the container
(Critical) At the pizza dough portioning table observed two knives stored between the prep table and the wall. The wall is visibly soiled with dough and other debris. The knives are soiled with pizza dough. Pic had the knives sent to the dishroom for proper washing and sanitizing. Item corrected
At the pizza dough portioning table observed two knives stored between the prep table and the wall. The wall is visibly soiled with dough and other debris. After cleaning and sanitizing, utensils shall be stored in a protected manner. Correct by installing a magnetic strip to store the knives
At the mop sink area observed two empty mop buckets with wet mops stored inside. Correct by hanging mops to dry after use
(Critical) Observed several items in the walk in cooler with improper datemarking. The pic and head cook explained the date marked on the rte phf should be the discard date. However, observed some items with no date and other items marked with the make date. Item corrected during inspection by discarding questionable items and properly labeling other items. Pic indicates he will review the datemarking policy with the food preparation workers. Item corrected
Observed holes and breaks in the drywall in the following locations: 1. Wall in the hallway leading to the dry storage area behind the walk in cooler. 2. A cut out for an electrical outlet in the wall by the window next to the pizza prep top cooler in the back room pizza area. 3. Wall under the hand sink in the back room pizza area. Correct by repairing the areas
In the dry storage area next to the beer cooler door observed bulk storage containers not identified as to the contents of the containers. Pic indicates the containers hold dry food ingredients. Correct by labeling the containers as to their contents
In the kitchen at the main cook line on the floor under and behind the fryer observed a heavy accumulation of grease and food debris. Correct by cleaning now and on a more frequent basis to prevent the accumulation of grease and food debris
(Critical) At the automatic dishwashing machine observed the final rinse sanitizing solution concentration level to be 0 ppm chlorine as measured by chlorine test strips. During the inspection the pic contacted maintenance contractor for the machine. The contractor arrived and repaired the machine. Final rinse sanitizing concentration is between 50 and 100 ppm as measured by chlorine test strips. Item corrected
(Critical) At the reach in cooler on the main cook line observed the following tcs foods with improper cold holding temperature combinations: sliced turkey lunch meat at 49 degrees f. Sliced ham lunch meat at 49 degrees f. Shredded cheddar cheese at 48 degrees f. These items had been in the cooler overnight. The air temp thermometer inside the unit registered 46 degrees f. Non tcs foods were found to be at 47 degrees f. The thermostat on the unit was found to be set improperly (5 of 10) as to not provide proper cooling. Pic adjusted the thermostat to a cooler setting. After an hour all temperatures were found to be at or below 41 degrees f. The above mentioned tcs items were discarded and replaced with fresh proper temperature product from the wic. Item corrected
At the food prep area observed the can opener with a dull blade. Correct by replacing blade
Observed no handwashing soap available at the dishwashing area. Pic corrected by refilling dispenser during inspection
Observed light bulbs not functioning in the following areas: 1. Inside the wic next to the door 2. Over the main cook line under the ventilation hood correct by replacing the light bulbs
Observed the end of the drain pipe from the rinse and sanitize compartments of the three compartment sink to be even with the floor sink it drains into. These compartments are also used for culinary purposes. The pipe appears to have slipped down because no glue was used to make the pvc pipe connections. Pic called his plumber who arrived during the inspection to repair the pipe. Item corrected
(Critical) Observed improper air gap at the following units: 1) ice machine in main dining room 2) 2nd and 3rd compartments of the 3 compartment sink used for food preparation in the back preparation area 3) lines for drains of soda nozzles 4) both ice bins at bar area note: one ice bin at bar has a common drain with a hand sink. These drains shall be separated and individually drained. The ice bin must have an air gap. The hand sink does not need an air gap. Correct by providing an air gap of two pipe diameters of the drain line of the equipment above the drain the equipment drains into. ,
(Critical) Observed 6 cans of sliced jalepeno peppers to have severe dents and 1 can to be bulging. Damaged cans may allow pathogenic bacteria growth and contamination of food products. Pic corrected by discarding damaged cans.
Observed wiping cloth used for food contact surfaces stored on the counter top. Wiping cloths for food contact surfaces shall be stored completely submerged in sanitizing solution. Correct by storing wiping cloth completely submerged in sanitizing solution
Observed bucket of clean food preparation utensils with handles stored downward and food contact surfaces up. Correct by storing food contact surfaces of utensils protected
I found a scoop laying down in the food. Ensure that dispensing utensils are stored with their handles extending out of the product. This is to avoid hand to food contamination.
I found knives stored in between equipment and the wall. As discussed, clean utensils must be stored only in locations that are sanitary. They must be protected from contamination during storage.
I observed a cap and tee shirt stored on the same shelf as single service articles.
I found a mop stored in a side prep area, on the floor. After use, hang up mops to allow them to air dry. Do not store any maintenance item, in a food prep area.