2833 Oak Valley Drive
Ann Arbor, MI 48108
(Critical) Found the drain lines of the ice machine not at least 1 inch above the floor drain receptacle. Pic corrected by having employee cut the floor drain receptacle providing air gap for the ice machine drain lines. Violation corrected.
Found the edges of the cooking hood soiled with grease. To correct clean hood edges and clean on a more frequent schedule.
Found a container of whole tomatoes stored directly on top of a large container of cut lettuce. Pic corrected by relocating container of tomatoes to another cooler and was reminded not to store food containers on top of food.
Found the ceiling tile above the back kitchen work area missing. Found the paint on the wall by the dishwashing area peeling. To correct repair/replace missing ceiling tile and wall.
Found the floor under equipment, edges and corners in the front counter area and back kitchen soiled with build up and accumulation. To correct thoroughly clean floor and keep clean.
Found the waffle maker soiled with heavy build up. To correct follow manufacturer directions and clean waffle maker.
Found employee car keys and food stored on top of food supplies (cans). Pic corrected by relocating keys and food away from food supplies.
(Critical) Found employees adding soap to chlorine sanitizing bucket and using this solution to wipe food contact surfaces ( thermometer and cutting board). Pic corrected by changing sanitizing solution to a properly mixed chorine sanitizer, and has been instructed to monitor and ensure employees are properly mixing sanitizing solutions, that is not adding soap to sanitizing solution.
Found the floor under equipment, edges and corners in the cooking/prep area soiled with debris. To correct thoroughly clean floor and clean on a more frequent schedule.
Found the spray nozzles on the upper spray rinse arm clogged with debris. To correct follow manufacturer's directions and clean spray nozzles on the dishwashing machine.
Found the bottom of the 1 door under the counter freezer soiled with accumulation of debris. Found greasy build up on the edges of the cooking hood. To correct clean freezer and hood and clean on a more frequent schedule.
Found single use plastic containers which previously held food such as sour cream/yogurt/cottage being reused to hold rice in the steam table. Employee corrected by placing rice in a commercial grade container and has been instructed to discontinue using single use containers to hold food in steam table.
Found an absorbent type liner being used on shelves in the wait station area. To correct replace absorbent type liner with a non absorbent type liner.
Found the drain lines of the 3 compartment sink and ice machine resting on a moveable floor drain receptacle. To correct replace moveable floor drain receptacle with a permanent one, that allows drain lines to be air gapped at least 1 inch above receptacle.
(Critical) Anti-siphon device in toilet tank in men's restroom installed less than one inch below the spill rim of the overflow pipe. Install anti-siphon device greater than one inch above the spill rim of the overflow pipe. Corrected at time of inspection: owner adjusted anti-siphon device in toilet tank so that the anti-siphon device is greater than one inch above the spill rim of the overflow pipe
(Critical) Observed improper cooling method in process for cooling soup in rear kitchen. Cooked potentially hazardous food shall cool from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours using one or more of the following methods listed. Corrected at time of inspection by dividing thick soup into 3 containers with ice level above food level with spoon to stir throughout the cooling process. Soup found in one 5 gallon container in sink with ice bath; the ice level was below food level. Discussed installing an additional shelf in the wic for shallow metal pans for the end of the cooling process. Provided owner with cooling monitoring log to complete for all potentially hazardous food items that are cooked and cooled. Please fax copy of chart within 30 days
(Critical) Food guard section of the slicer in need of cleaning. Food contact surfaces shall be clean to sight and touch. Corrected at time of inspection by removing guard and properly cleaning and sanitizing guard and slicer underneath
Flatware stored improperly front counter. Please store flatware so all handles facing employee to prevent potential contamination of the food-contact end
Ice transfer container stored improperly. Please invert to protect against potential contamination
Observed open cup on cook line. Food employees shall drink from closed beverage containers to prevent potential contamination. Corrected at time of inspection by removing open cup from cook line
These areas in need of cleaning: interior bottom one-door freezer on cook line, handle area one-door freezer, wall behind flat top grill, floors under flat top grill and underside of pop dispenser housing. Please clean now and as often as necessary to maintain in clean condition
Wet wiping cloths found stored improperly in rear kitchen. Once wet please store in wiping cloth solution at proper sanitizer concentration.
Observed employee washing hands at 3-compartment sink. Hands shall be washed at a handwash sink only. Please discuss with all employees
Floors near shelving unit rear kitchen next to walk-in-cooler in need of cleaning. Please clean now and as often as necessary to maintain in clean condition.
(Critical) No paper towels available at front counter handwash sink. Please provide paper towels at all times at all handwash sinks. Corrected at time of inspection by providing paper towels at handwash sink. There is only one handwash sink at front counter area and one handwash sink in rear kitchen. Discussed with owner to purchase more durable paper towel dispenser for front counter handwash sink
(Critical) Overstacked containers gyro sauce on top of prep unit 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 discarding all gyro sauce containers maintaining >41°F on top of prep unit. Gyro sauce is made in-house with sour cream per owner. Please do not overstack any potentially hazardous foods and use your thermometer to monitor food temperatures to assure all food maintains at 41°F or below at all times.
(Critical) Partially cooked bacon found at improper temperature on cook line. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Corrected at time of inspection by discarding pan of partially cooked bacon found at 71°F. In future facility will fully cook bacon and store at room temperature or if partially cooked maintain in reach-in-cooler at 41°F or below or maintain hot in double boiler on flat top at 135°F or above. Will check at follow-up inspection
(Critical) Observed food employee contacting ready-to-eat food item with bare hands. Corrected at time of inspection by discussing with employee when to use gloves. Employee washed hands and put on gloves. Employee was inserting and retrieving bread from the toaster
(Critical) Food thermometer in facility is not suitable for measuring the temperature of thin mass food items. Please provide proper thermometer. Not corrected
Bulk food containers rear kitchen not labeled with common name of food. Please label
Some clean insert pans found stacked wet. Please allow all clean dishes and utensils to drain/air dry prior to stacking
Fish thawing improperly rear ktichen. Please use one or more of the following methods listed
These areas in need of cleaning: shelving unit rear kitchen across from dish area and handle area small freezer on cook line. Please clean now and as often as necessary to maintain in clean condition
This incident (34525) does not have any more information on it
(Critical) (1) please provide air gaps for both drain lines at hot holding wells front kitchen. The air gap shall be twice the pipe diameter above the flood rim of the receiving receptacle. (2) please provide air gap for one of the drain lines at ice machine rear kitchen. The other drain line is properly air gapped. The air gap shall be twice the pipe diameter above the flood rim of the receiving receptacle. Not corrected. ,
(Critical) Some food items stored improperly in walk-in-cooler. Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, holding and display from ready-to-eat food items critical corrected: at time of inspection relocated ready-to-eat food items that were stored on bottom shelf on a sheet tray with raw food items to shelving unit above raw food items in walk-in-cooler. Please review proper food storage with all staff
(Critical) Observed open cup on shelf above prep table. Food employees may drink from closed beverage containers. Critical corrected: at time of inspection open cup removed. Discussed use of closed beverage containers and using container properly to prevent potential contamination
Please provide smooth, easily cleanable divider in ice bin front counter to separate the ice contacting the beverage lines from the ice used for drinking beverages
Some peeling paint on walls above tiled wall in dishwash area. Please scrape and resurface to provide smooth, easily cleanable surface
Please label bulk food bins rear kitchen to properly identify the food items
Shelving in walk-in-cooler in need of cleaning. Please clean now and as often as necessary to maintain in clean condition.
Wet wiping cloth solution found at improper sanitizer concentration. Please monitor throughout the day to assure proper sanitizer concentration and change as needed
(Critical) Gyro meat found on gyro machine at 63°F with heating elements shut off. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection turned on gyro machine to finish cooking cone of gyro meat to >165°F and then placed in hot holding unit to maintain at >135°F. Some gyro meat in hot holding unit found at proper temperature. Discussed continuous cooking of gyro meat once placed on gyro machine
(Critical) Refrigerated, ready-to-eat, potentially hazardous food items found with incorrect discard date. Facility adding 7 days instead of 6 days. Critical corrected: at time of inspection all dates changed to reflect a 6 day discard period. No food expired with date change
(Critical) Observed employee not washing their hands when circumstances required handwashing. Critical corrected: at time of inspection interrupted dishwasher to wash hands after contacting soiled dishes before contacting the clean dishes
These areas in need of cleaning: area between equipment on cook line and back wall behind equipment. Please clean now and as often as necessary to maintain in clean condition
Please provide smooth, easily cleanable divider in ice bin front counter to separate the ice contacting the beverage line from the ice used for drinking beverages
Metal stem food thermometer not accurate. Please calibrate and monitor for accuracy. Provided information on how to calibrate a metal stem thermometer
Some clean dishes found stacked wet. Please provide additional shelving unit to air dry dishes prior to stacking
Gasket in poor repair beverage air 2 door unit front counter. Please replace to provide good seal and so smooth and easily cleanable.
Please re-establish the air gaps for the ice machine drain lines. The air gap shall be twice the pipe diameter above the flood rim of the drain
(1) please invert ice transfer bucket when not in use. (2) please provide cover for coffee filters front counter
Cooked potatoes found cooling improperly in walk-in-cooler. Cooked and cooled potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Corrected at time of inspection by removing lids from home fries found at 62°F and placing in walk-in-freezer. Per pic potatoes cooked and peeled less than 2 hours from time temperature taked in wic. Discussed various cooling methods
(Critical) Observed two spray bottles with green liquid contents without a label to identify contents by common name. Pic the person in charge corrected this item by providing a label on the side of the spray bottles to identify the contents as degreaser. This item was corrected during this routine inspection by the pic providing a label to identify the contents by common name as required
Found the drain lines of the hot food holding table and the ice machine with plumbing drain lines not maintained as required. To correct secure the drain lines of the hot food holding table and the ice machine to maintain an air gap of twice the diameter of the drain line of the equipment above the open drain they drain into
This incident (44565) does not have any more information on it
Found a bowl placed into a bulk food bin for intended use as a scoop. To correct should use a scoop with a handle stored with handle extended up above the level of the food in the bulk food bin as required
Found several freshly washed clean pans stacked together with water drops in between the pans. To correct allow pans to air dry prior to stacking them on the clean ready to use pan shelf.
Found aluminum foil wrap covering shelf under table of back kitchen area. To correct should remove foil to provide easily cleanable surfaces
Found the sides of the cooking area equipment to need more frequent cleaning. To correct schedule cleaning non food contact surfaces of the cooking equipment
Found the kitchen without an anti-choking poster. To correct obtain and post and anti-choking poster for the kitchen area
Found the men's rest room without a hand wash reminder sign for food employees to wash hands. To correct post a sign at the men's rest room hand sink area to remind food employees to wash their hands
(Critical) Observed slicer needed cleaning. Clean after use. Knife located at gyro machine not clean. Clean after use.
(Critical) Observed the garbage disposal with a shut off valve located downstream of the atmospheric vacuum breaker and the vacuum breaker has been modified with a copper cap. To correct relocate solenoid valve to up stream side of the atmospheric vacuum breaker. The vacuum breaker will also be required to be repaired or replaced as a copper cap has been installed on the unit preventing proper operation of the device
(Critical) Observed drain lines on the following equipment without adequate air gaps. Ice bin located at kitchen/prep area, dishwashing area 3 compartment sink & ice machine. Correct by providing air gap at least 2 x diameter of pipe draining the equipment above the drain the equipment drains into
(Critical) Observed soup at cooking/prep area hot holding station at 124 and 129 degrees f. Pic corrected this by removing soup and heating to 165 degrees f and placed back in hot holding
Observed container of white powder without label. Pic immediately corrected by providing label
Observed dishwashing area shelving with clean pans stacked wet without proper air drying prior to stacking pans at shelf. To correct air dry pans prior to storage at shelf
Artic air reach in freezer light bulb without shield. To correct replace with shatter proof bulb
This incident (44570) does not have any more information on it
(Critical) Ready to eat food like eggs and chicken salad. Not date marked. Also, cook ready to eat ham and other meats not date mark. Correct by date marking all ready phf ready to eat foods. , ,
Wiping cloth setting ontop of coke rack out of sanitizer. Correct by storing in sanitizer between uses. If wiping cloth is soil store in soiled clothing hamper. Corrected, pic move wiping cloth to sanitizer solution
Corrected, pic moved box off of floor. , box on food on floor of walk-in-freezer. Correct by storing 6 inches off of floor
Unwrapped condensation line in walk-in-cooler. Correct by wrapping all metal pipes which can form condensation. Wrap to prevent condensation from dripping onto food in walk-in-cooler and walk-in-freezer. ,