Btb (Big Ten Burrito Wholesale)

Contact Information

1906 Packard
Ann Arbor, MI 48104

Health Report - 03/11/2010 (1 critical incident(s))

(Critical) Observed the refried beans (canned commercial product) in the steam table at the time of opening to only be 92f. All other hot foods in this unit were 135f and above. Corrected by returning them to a pot for reheating on the stove top to above 135f

1) observed the floor drain cover in front of the three compartment sink and the drain serving the three compartment sink to be in need of cleaning. 2) the ceiling and hvac air vents above the make line are due for cleaning to remove grease and dust build-up. 3) the exhaust hood over the cook line is in need of cleaning at this time

Observed both cutting blades for the electric food processor used for raw vegetables to be in need of cleaning. Ensure these difficult to clean cutting blades are removed immediately after use and soaked to facilitate cleaning

Observed the plastic knives at the front counter to be stored jumbled. Please have an employee with clean hands organize these utensils so the handles are all extended toward the customers

One of the dumpster lids is missing due to it being damaged. Contact your solid waste hauler and ask them to provide a replacement cover

Observed three of the exhaust hood filters to be missing/damaged above the char-grill. Provide replacement filter sections asap to minimize oil build-up in the hood which poses a greater fire risk

Observed some metal kitchen pans and some large plastic food buckets to be stacked while still wet. Please allow additional time to air dry these items prior to stacking

1) significant gaps are present at the bottom of the back delivery door. Provide a replacement door sweep that effectively seals out pests. 2) back door: staff are leaving a security dead bolt extended during the day to keep the door cracked (so staff can come and go since there is no door handle on the outside). This practice can allow pests to enter the facility. Exterior doors must be maintained closed

Health Report - 09/21/2009 (2 critical incident(s))

(Critical) Observed an employee who took soiled kitchen towels to the outside storage hamper not wash his hands upon returning to the kitchen. Please ensure staff are reminded frequently to wash their hands after they become contaminated. Corrected by the manager talking to the employee about this concern and by the employee washing his hands

(Critical) Observed an extension installed on the drain line for the rinse and sanitize basin of the three compartment sink that eliminated the required air gap. Corrected by removing and discarding this extension

Observed a case of avocados stored on the floor of the walk in cooler. Corrected by relocating the avocados to the shelf

Observed some holes in the block foundation on the north side of the building. Please seal these openings to prevent pest entry

Recently washed kitchen pans and pots were observed put away while still wet. Please allow enough time for kitchen equipment to air dry prior to stacking them for storage

Observed the surfaces of the hand-held lime juicer to be deteriorating. Please provide a replacement juicer that is more durable

The sliding door on the dumpster is being left open. Please keep the door closed to prevent pest entry

Provide an air thermometer for the reach in portion of the two door make line prep cooler

1) observed the following areas in the kitchen to be in need of cleaning: the drain for the three compartment sink, the dish washing room floor drain cover, and behind the grease trap for the wash basin. Please clean these areas now and more frequently in the future. 2) the bottom of the exterior storage cabinet (used to store soiled aprons and kitchen towels) is in need of cleaning at this time

Observed no door sweep provided on the back door to prevent pest entry. Also, employees are leaving a dead bolt extended to prop the door open so employees can enter without having to knock on the door and wait to be let in the building. Please do not prop the door open

Observed the plastic forks and knives in the dispensing trays for customers to be stored jumbled. Please have an employee with clean hands organize these utensils with the handles extended in the same direction toward the customer

Observed one to two severely damaged cook line exhaust hood filter sections (multiple pieces missing). Please order replacement sections and consider one extra filter as a back-up for this hood system

Health Report - 03/25/2009 (6 critical incident(s))

(Critical) Observed an employee handling raw onions with bare hands during the prep process. A portion of the onions go into ready to eat foods such as salsa. Corrected by a manager interpreting the glove use requirements to the staff and by the employee using gloves for this task

(Critical) Observed the following food contact surfaces with old food debris/oil residues still on them: lids for the large, square food containers, kitchen knives, the food processor attachment for shredding cheese, a metal mixing paddle stored in the crack between the three compartment sink back-splash and the unclean wall, the counter top mounted can opener blade, a pair of tongs, etc. Corrected by re-washing these items. Most of the areas that were unclean on these items were at difficult to clean areas (such as the hilt of the knives, around the small openings in the cheese grater, in the handle of the tongs. Please identify these areas to you staff so they can pay closer attention to them during the washing process. Additionally, ask staff to inspect the equipment after they are air dried prior to placing them in storage. , observed the following food contact surfaces with old food debris/oil residues still on them: lids for the large, square food containers, kitchen knives, the food processor attachment for shredding cheese, a metal mixing paddle stored in the crack between the three compartment sink back-splash and the unclean wall, the counter top mounted can opener blade, a pair of tongs, etc. Temporarily corrected by sending these items to be re-washed. Most of the areas that were unclean on these items were at difficult to clean areas (such as the hilt of the knives, around the small openings in the cheese grater, in the handle of the tongs. Please identify these areas to you staff so they can pay closer attention to them during the washing process. Additionally, ask staff to inspect the equipment after they are air dried prior to placing them in storage

(Critical) Observed the following food contact surfaces with old food debris/oil residues still on them: lids for the large, square food containers, kitchen knives, the food processor attachment for shredding cheese, a metal mixing paddle stored in the crack between the three compartment sink back-splash and the unclean wall, the counter top mounted can opener blade, a pair of tongs, etc. Corrected by re-washing these items. Most of the areas that were unclean on these items were at difficult to clean areas (such as the hilt of the knives, around the small openings in the cheese grater, in the handle of the tongs. Please identify these areas to you staff so they can pay closer attention to them during the washing process. Additionally, ask staff to inspect the equipment after they are air dried prior to placing them in storage

(Critical) Observed a couple chemical spray bottles stored above onions at the prep table area, and among clean utensils and above single use items on a cart shelf. Corrected by relocating the chemicals to a designated chemical area away from food, equipment and single service/use items.

(Critical) Observed a couple of kitchen spoons with damaged handles that were taped back together, and a non-commercial food chopper with rough surfaces due to damage by the cutting blade. Please replace the spoons and provide a commercial food processor.

(Critical) Observed large, plastic containers with covers of black and pinto beans in the walk in cooler. These beans were prepared the previous day and were still at 47 to 70f. Corrected by discarding. Also, provided cooling charts and some cooling information with this report (spanish versions as well). Please train the employees to use rapid cooling techniques and the provided monitoring charts to ensure the beans are being cooled quickly

Observed food container lids and many metal kitchen pans put away (stacked) while still wet. Please allow your equipment to air dry prior to placing them in storage

Observed some dry food/crumbs that have accumulated in the bottom of a utensil storage tub. Please clean this tub at this time and provide a cover for it in the future to keep out debris

In the main kitchen area. Please provide a small trash can at that hand sink

Observed a cut and inverted plastic bottle being used as a funnel on the drain for the rinse and sanitize sink basins of the three compartment sink. Please eliminate the bottle to re-establish the required air gap.

Metal and plastic food storage containers for the kitchen. Please only store them inverted

Observed two sauce containers in the walk in cooler that had styrofoam bowls in them for dispensing purposes. Discontinue this practice and provide a long handled spoon for dispensing--the handle must remain above the level of the food in the container

Observed boxes of canned goods stored on the floor near the walk in cooler. Please provide a low shelf with 6" legs minimum

Provide a replacement door sweep for the bottom of the back door to keep pests out of the facility

Observed the drains for the three compartment sink and the food prep sink to have old food debris build-up in them. Please clean these areas at least one to two times per week as needed to eliminate this debris that small flies like to lay their eggs