Afternoon Delight

Contact Information

251 E. Liberty
Ann Arbor, MI 48104

Health Report - 04/23/2015 (5 critical incident(s))

(Critical) Observed sheet pan of raw chicken and two 5 gallon containers of pooled raw eggs (for catering) stored above insert pans of rte salad bar items (raw onions, raw broccoli and lettuce). Pic stated that raw chicken and eggs not normally stored on vegetable shelves, but space was limited due to numerous catering orders. All raw animal products must be stored below and away from all rte foods to help protect rte foods from potential cross contamination. If catering orders involve raw animal products, staff will need to re-organize wic to ensure rte foods are protected at all times. Pic corrected by relocating raw chicken and raw eggs to bottom shelves of wic at time of inspection. Violation corrected.

(Critical) Observed several gallons of bleach, sterno containers and other chemicals stored on top shelf directly above single service items (open bag of paper plates, napkins and plastic spoons) on chemical shelf in basement storage area. All chemicals and toxics must be stored below and away from all food and single service items to help prevent potential contamination. Pic corrected by reorganizing chemical shelves at time of inspection. All single service items now separated from all chemicals. Violation corrected.

(Critical) Staff need to be checking sanitizer concentration in all wiping cloth buckets with test strips more often and as needed. Corrected by educating staff on proper sanitizer concentrations and test strip usage (including test strips location) at time of inspection. Violation corrected

(Critical) Observed can opener blade in back cooking area with an accumulation of sticky food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. Violation corrected

(Critical) Observed pan of cooked rte red skin potatoes on table next to waffle irons in front prep area with internal food temperatures of 90-93f. Potatoes have been on table for 2 hours per staff. Cannot store phf at room temperature. All cooked phf (including cooked potatoes) must be held hot above 135f or held cold (41f or below) at all times. Pic corrected by discarding potatoes at time of inspection. Violation corrected

Observed 0 ppm of bleach in all wiping cloths buckets in facility (cooking, prep and server areas). All wiping cloths must be stored in 50-100ppm of chlorine at all times to help prevent the accumulation of bacteria on wiping cloths. To correct, please remix all wiping cloth buckets more often and verify bleach concentration with test strips as needed

Observed wet mop stored in mop bucket in mop sink area. All mops must be hung up after use to allow for proper air drying

Health Report - 10/28/2014 (2 critical incident(s))

(Critical) Observed freshly prepared rte quiche cooling improperly in wic. Staff are tightly covering freshly prepared quiche with saran wrap while actively cooling in wic. This practice needs to be changed immediately. Need to utilize shallow pans, ice baths and leave phf uncovered while cooling. Corrected by educating staff on proper cooling methods (including the temperature danger zone) at time of inspection. Violation corrected.

(Critical) Observed several freshly prepared rte quiche tins on shelf in wic with internal food temperatures of 95-110f. Quiche were tightly sealed and were made over 2 hours ago per pic. All phf must be cooled from 135 to 70f or below within 2 hours and from 70f to 41f or below within a total of 6 hours. To correct, do not cover quiche, utilize ice baths as needed and verify internal food temperatures with a thermometer as food passes through the temp danger zone. Pic corrected by discarding quiche at time of inspection. Violation corrected

Observed 0 ppm of chlorine in wiping cloth bucket in cooking area. All wiping cloths must be stored in 50-100pppm of bleach at all times to prevent the accumulation of bacteria. To correct, please change buckets more often and verify with test strips as needed

Health Report - 04/11/2014 (3 critical incident(s))

(Critical) No dented can / recalled food area designated. Please set up a segregated dented can / recalled food area. Corrected at time of inspection by labeling a milk crate "dented cans" in the basement storage area separate from the food, equipment and single-service items

(Critical) Front counter handwash sink being used to rinse juice machine parts. Handwash sinks shall only be used for handwashing. Corrected at time of inspection by discussing with employee and removing juice machine parts from handwash sink. Please remind all staff to use front counter handwash sink only for handwashing

(Critical) Raw meat and fish for catering order stored improperly in walk-in-cooler. Food shall be protected from cross contamination by separating raw animal food items from ready-to-eat food items. Corrected at time of inspection by relocating raw animal food items to bottom shelf below any ready-to-eat food items.

Observed leak behind automatic warewashing machine. Please repair and maintain in good repair. Per employee scheduled to be repaired

Some clutter and unnecessary items stored in rear section of basement single-service storage room. Please sort through and get rid of any items not used in the operation and maintenance of facility. This will make it easier to keep clean and prevent potential harborage conditions for insects and rodents

Base coving missing in several areas rear kitchen. Please provide base coving to provide a good seal at the floor/wall juncture

Coffee filters stored improperly at front counter and at waitress station. Please store in covered containers or original packaging to prevent potential contamination.

Single-service cups used for dispensing food on top of prep units. Please provide food-grade scoops for dispensing food, that are durable, smooth and easily cleanable

Oven outside of hood canopy. Please relocate oven back under hood canopy for proper ventilation. It appears oven moved when floors were cleaned

Ambient air thermometer not accurate in sandwich prep unit. Please provide accurate thermometer and place for easy viewing

Health Report - 10/15/2013 (3 critical incident(s))

(Critical) Cream of mushroom soup cooling improperly in walk-in-cooler. Observed soup covered in three one gallon stock pots in walk-in-cooler at 62°F. Soup was cooked this morning and cooled partially in ice bath in food prep sink; removed from ice bath to make room for chili that is now cooling in food prep sink ice bath. Based on cooking times it appears the cream of mushroom soup did cool within 2 hours from 135°F to 70°F. Corrected at time of inspection by placing cream of mushroom soup in 3 shallow pans and placing back in walk-in-cooler uncovered to finish cooling properly. Spoon placed in soup; employees will stir to help facilitate rapid cooling. Pic will monitor to assure proper cooling; soup must be 41°F or below within 4 hours. At end of inspection approximately one hour later cream of mushroom soup found at 53°F. You have an additional 3 hours to cool soup to 41°F. Once soup is cool you may place soup into stock pots and cover

(Critical) (1) cooked hash browns found on prep table front counter at improper temperature. (2) milk in stainless milk server attached to espresso machine found 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 cooked hash browns found at 75°F. In future will maintain hash browns cold in reach-in-cooler at 41°F or below and microwave to order or provide a hot holding unit front counter to maintain hash browns at 135°F or above. (2) discarding milk in stainless milk server found at 50°F. This milk server is designed to hold milk cold with ice surrounding stainless insert. Pic provided a larger receptacle to maintain ice so that ice level is above the milk level. Please continue to monitor to assure the milk maintains at 41°F or below at all times

(Critical) Can opener blade in need of cleaning. Food contact surfaces shall be clean to sight and touch. Corrected at time of inspection by properly cleaning and sanitizing can opener blade. Please continue to clean throughout the day as required

Some reach-in-coolers missing ambient air thermometers. Please provide accurate ambient air thermometers for all units and monitor temperature throughout the day

Observed coffee filters stored improperly front counter. Please store in original packaging or provide a covered container to store coffee filters to protect against potential contamination

Food employee front counter observed without a hair restraint. Food employees shall wear hair restraints that effectively restrain their hair and to prevent employee from touching their hair

Health Report - 04/16/2013 (4 critical incident(s))

(Critical) Chlorine test kit not being used to monitor sanitizer concentration at automatic warewashing machine. Corrected at time of inspection: employee used his chlorine test kit to check sanitizer concentration at automatic warewashing machine. Please check chlorine concentration before breakfast and before lunch to assure dishmachine is sanitizing properly

(Critical) Potentially hazardous food in 2 door salad cooler not maintaining at proper temperature. Temporarily corrected at time of inspection by discarding ranch dressing found at 53°F. Most of the food items in this cooler are not potentially hazardous, raw vegetables and commercial dressings. ,

(Critical) Raw trayed eggs found double stacked on top of food items in top section of prep unit in rear kitchen and raw carton eggs (personal food item) found stored above ready-to-eat food items in walk-in-cooler. Corrected at time of inspection by relocating raw eggs below and away from any ready-to-eat food items in both coolers. Please remind staff that raw eggs are considered a raw animal food and should not be located above ready-to-eat food items

(Critical) No chlorine present at automatic warewashing machine. Sanitizer shall be provided at a minimum concentration per manufacturer's label use instructions. Not corrected. Eco-lab has been notified. ,

Sanitizer concentration low in wet wiping cloth solution front counter. Please monitor throughout the day to assure proper sanitizer concentration

2 door salad reach-in-cooler rear kitchen not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times. Please repair

Observed open cup in dishwash area. Food employees may drink from a closed beverage container

(1) observed gap rear entrance door. Please eliminate gap to prevent potential entry of insects and rodents. (2) front door found propped open. Please keep door closed when not in use to prevent potential entry of insects and rodents

Health Report - 10/25/2012 (0 critical incident(s))

This incident (34327) does not have any more information on it

Health Report - 05/02/2012 (1 critical incident(s))

(Critical) Can opener blade in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Critical corrected: at time of inspection can opener blade cleaned and sanitized properly.

Spray rinse arm leaking in rear kitchen dishwash area. Please repair/replace and maintain in good repair

Handwash sign missing in women's restroom. Please provide sign notifying food employees to wash their hands

Rear outside door at bottom found with gaps on both sides. Please eliminate gaps to prevent potential entry of insects and rodents

Wet wiping cloth solutions found with no sanitizer present. Please change throughout the day as needed to provide chlorine sanitizer at proper concentration in wet wiping cloth buckets

Thermometers in some refrigeration units not accurate. Please provide accurate thermometers for all refrigeratoin units and monitor temperatures several times daily. Discussed using squeeze bottle filled with water with calibrated metal stem thermometers

Health Report - 11/03/2011 (2 critical incident(s))

(Critical) Bearnaise sauce found at improper temperature in hot holding unit. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection discarded bernaise sauce found at 115°F. Hot holding unit was not plugged in

(Critical) Several refrigerated, ready-to-eat, potentially hazardous food items found with incorrect discard date. Please add 6 days to date prepared, opened or removed from freezer. Critical corrected: at time of inspection pic changed all food items with a 7 day discard date to a 6 day discard date

Please re-install ceiling tile above mop sink.

Two door prep unit rear kitchen observed with water build-up on bottom. Please repair, unplug drain if plugged and provide rack for bottom until standing water issue can be corrected

Please provide additional hood filters or spacer in hood canopy for proper function. Per pic has been ordered; have had some difficulty finding proper size

(1) please repair leak at hot water control far left compartment at 3-comp sink. (2) please repair leak at cold water control knob far right compartment at 3-comp sink. (3) please provide cap for vacuum breaker at garbage disposal. (4) ice machine leaking underneath; please repair and maintain in good repair

Food employees observed without hair restraint. Please provide hair restraints for all food employees

Health Report - 05/10/2011 (2 critical incident(s))

(Critical) No chlorine sanitizer present at automatic warewashing machine. Critical corrected: at time of inspection changed out sanitizer container; chlorine now present at proper concentration at automatic warewashing machine

(Critical) Observed soup in wic that had cooled improperly from previous day. Cooked and cooled potentially hazardous food shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours. Critical corrected: at time of inspection discarded cream of broccoli soup found at 50°F in wic that was cooked and cooled yesterday. Vegetable soup in wic that was also cooked and cooled yesterday found at proper temperature; per pic they use ice as an ingredient and vegetable soup not as thick. Please add the cooling method to all your recipes; the method will be different based on food characteristics (thickness; solid/liquid), volume of food, etc. Also discussed cooling cold salads especially when made from room temperature ingredients; try to pre-chill as many ingredients as possible

Food employee observed without hair restraint. Food employees shall wear hair restraints that effectively restrain their hair

Test strips not being used to monitor chlorine concentration at automatic warewashing machine. Proper chlorine test kit is available in facility

Please provide additional hood filter or spacer in hood canopy for proper function

(1) please repair cold water control knob at 3-compartment sink to be able to provide cold water at proper pressure at all times. (2) please repair leak at faucet at food prep sink.

Front exterior door found open at time of inspection. When not in use doors shall remain closed to prevent potential insect and rodent entry. Corrected at time of inspection by closing door

Please store single-service utensils front counter under cash register with handles facing employee to prevent potential contamination of the food-contact end. Corrected at time of inspection

Improper cooling method used for cooling cream of broccoli soup. Please use one or more of the following methods listed paying attention to food characteristics and volume of food cooling. At time of inspection actively cooling chili in food prep sink with ice bath, ice wands and stirring. Some chili in metal pans, some in plastic containers. Please continue to monitor to assure proper cooling

These areas in need of cleaning: underside of pop dispenser housing and some refrigeration door gaskets. Please clean now and place on routine cleaning schedule

Health Report - 12/01/2010 (1 critical incident(s))

(Critical) Milk in metal container for espresso machine found at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection discarded milk found at 49°F. Milk container is designed to be used with ice; ice had melted and milk level was too high. Please monitor milk temperature and monitor milk level to assure temperature maintains at 41°F or below at all times

Wet wiping cloth found stored improperly in rear kitchen on prep table cutting board. Please store wet cloths in wet wiping cloth solution. Corrected at time of inspection

Please provide additional hood filter or spacer in hood canopy for proper function

Hot water control knob not functioning properly at far right compartment of 3-compartment sink. Please repair and maintain in good repair. Sink can be filled with spray rinse arm until repaired. Per pic scheduled to be repaired this week

Coffee filters found stored improperly at waitress station in dining area. Please store in the original package or covered container to protect against potential contamination.

Using single-service cup for dispensing cheese on top of line. Please discontinue re-using single-service cups for dispensing. Corrected at time of inspection by discarding cup and providing tongs

Rear door in dishwash area found with gap right corner at bottom of door. Please eliminate gap to prevent potential entry of insects and rodents

Walk-in-cooler fan cover in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

Doors not closing properly on 3 door fruit reach-in-cooler front counter. Please repair and maintain in good repair