Big Salad

Contact Information

2793 Plymouth Rd Ste C
Ann Arbor, MI 48105

Health Report - 05/13/2015 (2 critical incident(s))

(Critical) No chlorine sanitizer test kit available to monitor chlorine sanitizer concentration at automatic warewashing machine. Please provide and use throughout the day to assure proper sanitizer concentration. Corrected at time of inspection: pic drove to gordon food service to purchase chlorine test kit at time of inspection. Pic purchased two test kits; she will velcro one to wall in dishwash area and keep the other one in office. Please check the chlorine concentration a minimum twice daily, once before lunch and once before dinner. Facility had proper quat test kit for monitoring quat concentration in wiping cloth solutions.

(Critical) Can opener blade not cleaned at required frequency. If used with potentially hazardous food items please clean throughout the day at least every 4 hours; if used with non-potentially hazardous food items please clean at least every 24 hours. Corrected at time of inspection by properly cleaning and sanitizing can opener blade and discussing cleaning frequency requirements with pic. She will discuss with all staff

These areas in need of cleaning: handle area top of prep unit front kitchen, floors in utility room and underside of pop dispenser housing in dining area. Please clean now and as often as necessary to maintain in clean condition

Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Please hang mop to dry between uses

Drain line in utility room does not terminate over the floor drain causing water build up on the floor near drain. Please re-direct drain line so it drains properly into the floor drain eliminating standing water

Observed gap at bottom of rear door out to patio eating area. Please install a door sweep on bottom of door to eliminate any gaps to prevent potential entry of pests

Observed worn spatula in rear kitchen clean dish area. Please discard once worn and no longer smooth and easily cleanable

Health Report - 11/20/2014 (2 critical incident(s))

(Critical) Observed some overstacked potentially hazardous food items at improper temperature front counter refrigerated salad unit. Corrected at time of inspection by discarding overstacked wrapped deli meat and hard-boiled eggs found >41°F; eggs found as high as 47°F. In future wrapped deli meat will be folded to fit into insert pan properly below the top of the pan and other phf will not be overstacked. Continue to use your thermometer to assure all phf maintains at 41°F or below.

(Critical) Some dented cans found stored on dry storage shelving unit rear kitchen. Please inspect all cans for dents prior to placing on dry storage shelving unit and set aside as needed in segregated, designated area. Corrected at time of inspection by setting cans aside in designated area near kitchen entrance for credit from supplier (gfs). Provided pic with can safety poster to review with all staff

Observed some boxed single-service items stored in cabinet under handwash sink front counter. Please relocate to prevent potential contamination from handwash sink drain line

Observed cracked lid for refrigerated white bowl storage unit at front counter. Please replace to provide smooth, easily cleanable surface

Health Report - 05/27/2014 (3 critical incident(s))

(Critical) Observed slicer blades and base in prep area with an accumulation of sticky and dried on food debris (slicer was not washed, rinsed and sanitized after last use couple days ago). As stated in past, all slicer components must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Please train employees on proper cleaning and sanitizing procedures as needed. Pic temporarily corrected violation by washing, rinsing and sanitizing all slicer components at time of inspection. I will check on this item at follow up inspection to ensure compliance. Risk control plan needed. ,

(Critical) Observed no soap at handsink in dishwashing area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by providing soap at handsink at time of inspection. Violation corrected

(Critical) Observed 2 containers of housemade rte salad dressings (ranch, store special) in wic with expired use-by datemark labels. All potentially hazardous rte foods must be used or discarded within 7 days (day 1 is prep date). To correct, please rotate stock more often and discard all expired food as needed. Risk control plan needed. Pic corrected by discarding all expired dressings at time of inspection. Violation corrected.

Observed compressor fan shield on ceiling in wic with an accumulation of dust and debris. To correct, please clean now and on a more frequent schedule

Health Report - 11/18/2013 (5 critical incident(s))

(Critical) Observed food contact surfaces of slicer blades on bottom shelf in prep area with an accumulation of sticky food debris (slicer was not disassembled and washed, rinsed and sanitized after last use). All slicer components must be washed, rinsed and sanitized after every use and must be clean to sight and touch. To correct, please disassemble slicer and wash, rinse and sanitize all slicer components as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed frozen package of soup thawing under running water in handsink in prep area at time of inspection. All handsinks must be used for handwashing only. To correct, keep all handsinks fully accessible at all times and utilize food prep sink for culinary purposes. Pic corrected by relocating soup to food prep sink and thawing under running water at time of inspection. Violation corrected.

(Critical) Observed no hot water and low hot water pressure at handsink in prep area. To correct, please repair handsink so water temperature is at least 100f and has sufficient water pressure for employee handwashing. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed container of housemade rte sauce on shelf in wic with a discard date of 10/29/13. All potentially hazardous rte foods must be used or discarded within 7 days (day 1 is prep date). To correct, need to rotate stock more often and discard expired foods as needed. Pic corrected by discarding expired housemade sauce at time of inspection. Violation corrected.

(Critical) Observed carton of raw shell eggs stored above rte vegetables in wic. All raw animal products must be stored below and away from all rte foods at all times to help protect foods from possible cross contamination. Pic corrected by discarding eggs at time of inspection. Violation corrected

Observed handsink in dishwashing area with a heavy accumulation of debris/food debris/scummy debris. To correct, please clean now and on a more frequent schedule