Ann Arbor Pizza Company & Burrito Joint

Contact Information

1200 Packard
Ann Arbor, MI 48104

Health Report - 02/13/2013 (2 critical incident(s))

(Critical) Observed cooked chicken and beef for burritos in a hot holding unit to be at 116f and 120f, respectively. Corrected by discarding. Ensure your hot phfs are maintained above 135f for food safety

(Critical) Observed a bulk plastic container of black bean broth/cooking liquid cooling in the walk in cooler. Corrected by discarding broth

Observed black bean broth to be uncovered on the bottom shelf of the walk in cooler. Uncovered, cooling foods must be placed on the top shelf for protection. Corrected by discarding this food

The burrito and bowl labels for items sold wholesale to not include all required information. Update these labels w/in 90 days

Health Report - 08/01/2012 (1 critical incident(s))

(Critical) Observed a large container of marinating raw chicken stored above a large container of marinating raw beef on the speed rack in the walk in cooler. Corrected by relocating the chicken to the bottom shelf and placing the beef above the chicken

The food labels being used for packaged foods sold wholesale to other vendors for off-site retail sales still do not contain all of the required information. Revise these labels as needed to comply with the labeling requirements (previously provided to this facility) and submit them to this office for a draft review prior to printing/implementing them

The fan/motor for the pizza oven exhaust hood is inoperable. With only one exception, this facility is not cooking pizza until this issue is repaired. The owner indicated several incorrect parts were received from a supplier. Their contractor indicated a new part would be available for installation this week friday

Observed the bottoms of several of the rolling trash carts to have old food residue in them. Thoroughly clean these containers to eliminate this old food

Observed a tall garbage can temporarily stored on top of a bulk rice container and adjacent to a food storage shelf. Staff indicated this can was placed there when the floors were cleaned last night. Ensure staff do not store garbage cans above and adjacent to foods. Corrected by relocating this can to the floor next to a prep cooler

This facility currently does not have a full time certified food safety manager (30 hrs min. Per week). Provide a full time manager with this food safety certification

Upon arrival, the kitchen door was propped open for air flow. To prevent pest entry, ensure the exterior doors are kept closed

Health Report - 01/20/2012 (6 critical incident(s))

(Critical) 1) observed the chlorine sanitizer to be mixed too strong. The solution was above 200 ppm. Corrected by diluting the solution to 75-100 ppm. 2) observed an unapproved chlorine bleach being used for food contact sanitizing purposes. The variety being used is "101 bleach" with only usage directions for household laundry and bathroom cleaning and does not have an epa registration number. Purchase and utilize a chlorine bleach that has an epa registration and that has proper usage/mixing guidelines for food service sanitization

(Critical) 1) observed three sheet trays of foil wrapped burritos in one of the alto-sham hot boxes to only be at 134f about 45 minutes before they were scheduled to be delivered. Staff indicated the burritos did not go into the hot box from the walk in cooler early enough today to be fully reheated by the normal delivery time. Corrected by putting them in the pizza oven for a while prior to transferring them to another hot box. After some time these burritos reached 165f--corrected.

(Critical) Observed significant amounts of potentially hazardous foods (cooked potatoes, steak, chicken, eggs) cooked this morning setting out on the prep counter in 1/3 pans at a variety of temperatures in the danger zone (75f, 92f, 104f, 120f). Once your cooked hot foods cool to 135f, extra measures need to be taken to rapidly cool these foods, such as spreading them thin on a sheet tray or shallow pan and place them in the walk in cooler. These foods were placed in the walk in cooler to finish cooling

(Critical) Observed large containers of burrito rice, black beans and shredded cheese to be left out in the kitchen while large quantities of burritos (+/-250) are being made over the course of several hours. Your large bulk containers of these foods need to be left in a refrigeration unit and only bring out small quantities to assemble each batch of +/-40 burritos at a time. The rice was observed at 63 to 67f, and the black beans were at 48 to 51f. These foods were placed back in the walk in cooler

(Critical) Observed three metal food pans, five squeeze bottles and nine squeeze bottle tops with food debris/oil residue on them. These items were sent to the dish washing sink to be re-washed

(Critical) Observed a clear liquid chemical in an unlabeled spray bottle located under the dirty dish drain board of the dish washing sink. None of the employees knew what the chemical was. Corrected by draining out the chemical and rinsing the bottle out

The tall-boy hot holding box is not operational currently. Have this unit serviced as needed to be functional

Observed a wet mop head resting in the bottom of the mop tray. Utilize the mop hanger to hang up the mop head to facilitate faster drying

Many of the labels for packaged foods (that are sold retail at other establishments) still do not contain all of the required information (such as sub-ingredients). Revise the labels and send me proofs for review prior to printing

This incident (44806) does not have any more information on it

No thermometers were provided in the hatco hot holding cabinet, nor in one of the alto-sham hot boxes. One thermometer was located and placed in the alto-sham. Provide one for the hatco cabinet so air temperatures can be monitored

Health Report - 08/03/2011 (2 critical incident(s))

(Critical) Observed numerous metal food pans (used for the storage of hot foods) to be stacked on the clean equipment storage shelf that did not get fully clean when washed. These items were sent to the dirty dish drain board of the three compartment sink to be re-washed

(Critical) Observed only household laundry/bathroom bleach in the facility for sanitizing food contact surfaces. Provide food service chlorine bleach (epa registration and proper usage directions for sanitizing food contact surfaces)

Observed a few of the covers to not be tight fitting on the rolling trash carts behind the building. Birds had pecked holes in the bags to gain access to the garbage. Ensure staff push down the garbage bags and/or don't overfill the containers with garbage such that the covers will fully close

The hot water heater has several water leaks and needs to be replaced with one that has proper burner and volume capacity. Contact this office for the minimum hot water size parameters based on the hot water using fixtures in your facility

Observed cracked/damaged floor tile and wall base coving, and some worn away grout in the dish washing room and in front of the walk-in cooler. Replace damaged tiles and remove existing worn grout and provide a new, full thickness layer to eliminate depressions

The following out of the way floor areas are in need of cleaning now and more frequently in the future: 1) behind the pizza oven; 2) in front of the walk in cooler door and around the adjacent corner; 3) under and beside the three compartment sink

Clean the overhead spray nozzle and trigger as well as the equipment storage containers on the bottom shelf of the rack on the outside of the walk-in cooler

Observed the condensation drip pan for the walk in cooler to be missing a screw allowing the middle portion of the pan to sag down. Reattach the drain pan such that the moisture flows toward the drain pan outlet

The labels for packaged food that are sold wholesale do not contain all of the required information. Provide revised labels for review

Hang up your wet mop head to facilitate quick drying

Provide a cover for the pan of cilantro in the walk in cooler

This incident (44816) does not have any more information on it