3980 Platt Rd Ste A
Ann Arbor, MI 48108
These areas in need of cleaning: floors under ice machine and floors under some shelving units in rear kitchen. Please clean now and as often as necessary to maintain in clean condition
Observed a few fruit flies in facility. Please continue to work with your extermination company to eliminate the flies. In addition keep all areas dry and clean
Observed some boxed food items stored on the floor near upright freezers rear kitchen. Please provide adequate shelving to store a minimum 6 inches above floor on shelving that is easily cleaned underneath
(1) floor threshold between front kitchen and rear kitchen missing. Please install permanently to provide a smooth, easily cleanable surface in this area. (2) handwash sinks in both restrooms and dishwash area handwash sink pulling away from wall leaving a gap between sinks and wall. Please reinstall and re-caulk to provide a good seal. (3) please cut larger access holes in front kitchen for both floor drains to make it easier to reach and clean the drains
(Critical) Corrected at time of inspection: hot water available at proper temperature at dishwash area handwash sink. Please continue to monitor to assure hot water available at a minimum 100°F. Note: 3-comp sink hot water temperature minimum 110°F; at time of inspection 3-comp sink >125°F
(Critical) No paper towels available at dishwash area handwash sink. Paper towels shall be available in a paper towel dispenser at all times at each handwash sink. Corrected at time of inspection: paper towels now provided in paper towel dispenser at dishwash area handwash sink.
(Critical) No hot water available at dishwash area handwash sink. Hot water shall be available at a minimum 100°F at all handwash sinks at all times. Not corrected. All other sinks throughout facility have hot water at adequate temperature (>110°F). Note: hot water shall be provided at a minimum 110°F at the 3-comp sink. ,
(Critical) Person in charge not familiar with their time as a public health control policy for milk product in carafes at self-serve counter. If time without temperature control is used as the public health control for a working supply of potentially hazardous food written procedures shall be prepared in advance; the food shall have an initial temperature of 41°F or below; the food shall be marked to indicate the time that is 4 hours past the point in time it was removed from the refrigeration unit; the food shall be served or discarded within 4 hours. Corrected at time of inspection: by discarding 1/2 & 1/2°Found at 45°F, carafe was properly cleaned and sanitized; new milk added, employee recorded time on carafe indicating 3 hours past the point milk removed from ric. Skim milk was maintaining at 40°F in carafe; time also marked on skim milk carafe. A time as a public health control policy was written last routine inspection (8/28/14). In addition biggby has a corporate written time policy which is part of their "three hour checklist" which indicates the milk carafes should be changed every three hours. At a minimum a second set of carafes will need to be purchased; one for skim and one for 1/2 & 1/2 as noted on the last routine inspection report
(Critical) Observed employee not washing their hands when circumstances required handwashing. Food employees shall clean their hands and exposed portion of their arms immediately before engaging in food preparation. Corrected at time of inspection by interrupting employee to wash their hands before donning gloves to make a sandwich after handling money at the cash register
Observed open cup on cart in rear kitchen. Food employees shall drink from closed beverage containers to prevent potential contamination
Working container of sugar observed without label. Once removed from original container please label food items that are not easily recognized to avoid misuse
Observed leak under dump sink front counter. Please repair and maintain in good repair. Per pic plumber has been notified to repair
Sanitizer concentration low in wet wiping cloth solution bucket front counter and sanitizer container on counter for milk wands. Quaternary ammonium sanitizer shall be provided at proper sanitizer concentration and should be changed throughout the day as needed. Proper quat test kit is available in facility to monitor.
(Critical) Two of the metal stem thermometers not calibrated properly. Please calibrate thermometers routinely to assure food is maintained at proper temperature. Corrected at time of inspection by calibrating metal stem thermometers using ice bath method
(Critical) Thermos milk found at self-service counter with expired discard times and at improper temperature. In addition pic could not find written policy for time as a public health control for thermos milk. Corrected at time of inspection by discarding 1/2 & 1/2°Found at 50°F with a time of 11:18 am on side of thermos and discarding skim milk found at 51°F with a time of 12:00 pm on side of thermos. Per pic are using a 3 hour hold time. Pic wrote time as public health control policy at time of this inspection. Will provide a minimum of two sets of each thermos; consider three for 1/2 & 1/2
These areas in need of cleaning: interior bottom upright reach-in-cooler rear kitchen on far left side (milk spill on bottom) and floors next to drain under ice bin. Please clean now and as often as necessary to maintain in clean condition.
(1) please remove the left side and rear of stainless barrier surrounding dump sink to provide access to area behind dump sink for cleaning. (2) please provide larger access hole for drain under ice bin to make it easier to clean drain and floors adjacent to drain
Observed leak under handwash sink front counter; bottom of cabinet found with standing water. Please repair and maintain in good repair
Wet wiping cloth solution and milk wand wiping cloth solution found with low sanitizer concentration. Please change throughout the day as needed to assure proper quaternary ammonium concentration. Facility has proper quat test kit
Dumpster lid found in open position. Please close dumpsters when not in use to prevent potential attraction and harborage for pests
Observed open cup next to handwash sink front counter. Food employees may drink from closed beverage containers to prevent potential contamination. In addition please do not store cup in vicinity of handwash sink
Boxed single-service items stored in cabinet under handwash sink/dump sink. Please do not store any food or single-service items under sinks to prevent potential contamination. Removed wet boxes from under sinks; single-service cups were not compromised; no water fell into boxes from leak and cups had not been opened yet, still in plastic sleeves