Biggby Coffee

Contact Information

3354 Washtenaw Ave
Ann Arbor, MI 48104

Health Report - 06/16/2015 (0 critical incident(s))

This incident (68733) does not have any more information on it

Health Report - 05/06/2015 (1 critical incident(s))

(Critical) Sliced deli meat (ham and turkey) found at improper temperature on prep table. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Corrected at time of inspection by discarding sliced ham and turkey found at 72°F - 76°F. Employees prep deli meat by wrapping each slice in aluminum foil then placing in walk-in-freezer or walk-in-cooler depending on stock needed. Please begin pre-chilling deli meat package in freezer prior to prep; prepare smaller batches; ice bath deli meat while preparing. Pic will also relocate prep table away from ice machine which is creating heat near prep table. In addition date is marked on each individual slice of meat; please begin marking the container keeping the meat in separate containers. This will also reduce the amount of time the wrapped meat is out on the prep table.

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

Dumpster area in need of cleaning. This is a shared dumpster; it appears most of the waste on the ground in the dumpster area is chipolte's. Discussed with pic at chipolte.

(1) handwash sink in women's restroom draining slowly. Please repair and maintain in good repair. (2) dump sink front counter leaking. Sign on sink not to use; repair person on site today to repair. Maintain in good repair

Health Report - 11/13/2014 (1 critical incident(s))

(Critical) Pic was not aware of written procedures for time as a public health control policy for milk carafes. 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 and shall be maintained in the food establishment and made available to the regulatory authority. Corrected at time of inspection: pic found written procedures in "biggby" sop manual. She will make copies of the time policy and will review with all staff. This facility did have the discard time on both carafes. This facility has only one set of carafes (one for skim and one for half & half). Please provide at a minimum one additional set ( 2 carafes ), preferably 3 of each for a total of 6. One on the counter, one being washed, rinsed, sanitized, air dried and one in the reach-in-cooler ready to go

Observed coffee filters stored improperly on front counter. Please provide a covered container or store in original packaging to protect against potential airborne contamination

One sink stopper missing from 3-compartment manual warewashing operation in rear kitchen. Please provide missing sink stopper

Handwash sinks in men's and women's restrooms draining slowly. Please repair and maintain so sinks drain properly

Sanitizer concentration high in wet wiping cloth solution. Please use your quat test kit throughout the day to check the sanitizer concentration and change as needed. Per manufacturer's label use instructions the quat sanitizer in use has a range of 150 ppm - 400 ppm. Please dilute sanitizer until automatic dispenser can be adjusted to proper range

Health Report - 05/19/2014 (3 critical incident(s))

(Critical) No paper towel is provided in the dispenser at the back kitchen hand washing station. Only one roll of paper towel remains in the facility. Ensure enough paper towels are ordered so your facility doesn't run out prior to your next weekly shipment. Corrected by placing a partially used roll of paper towel in this dispenser and the full roll in another location with higher use. A risk control plan was left with this report to be completed and returned to me to control this issue in the future

(Critical) Observed an employee with fingernail polish preparing foods. Corrected by removing the nail polish

(Critical) Ensure staff are properly using the provided quat sanitizer test kit (read the instructions on the back) to verify the concentration of the sanitizer. Corrected by discussing the test strip use with staff.

An employee was wearing several bracelets and a couple rings while preparing foods. Corrected by removing these items

Over-head spray nozzle: upon arrival, it was noticed the overhead spray nozzle was spraying water every time the water at the three compartment sink was turned on (for the faucet and the chemical dispenser). The plunger that activates the water flow was stuck in the open position (pushed in). The return spring is broken on this unit. Provide a replacement return spring to make this unit functional again

Observed the drain board used for draining clean dishes to not be clean. Corrected by cleaning and sanitizing this drain board

This store still does not have a certified food safety manager. Within 90 days provide me verification a manager who works a minimum of 30 hours per week has obtained this certification

The floor sink located under the espresso machine is over-due for cleaning. Maintain this drain and the surrounding floor area clean to prevent pest problems

Health Report - 11/12/2013 (3 critical incident(s))

(Critical) No paper towel was provided at the back kitchen hand washing sink. Corrected by providing a roll of paper towel

(Critical) Observed a chemical spray bottle stored on the bottom shelf of the front counter among food items. Corrected by relocating to a location away from food and single service items

(Critical) Observed a spray bottle labeled sanitizer to actually contain glass cleaner. Corrected by emptying this chemical and rinsing out the bottle so it can be used for sanitizer in the future

Observed the floor in the following areas to be in need of cleaning now and more frequently in the future: under the false floor of the back counter base cabinets, the square floor sink under the front counter espresso machine, under the three compartment sink and behind the ice machine

1) the following areas are still in need of repair/sealing at the back counter area: the inserts for the ice bin and hand washing sink, and the base of the back splash in these areas. Thoroughly clean and dry these areas and seal to prevent water intrusion that can lead to conditions that will allow flies to breed. 2) the paper towel dispenser in the back kitchen/dish washing area is damaged. Provide a replacement dispenser to properly hold the paper towel

This facility does not currently have a certified food safety manager. Within 90 days provide me with a certification for a manager who works a minimum of 30 hours per week at this facility

Observed three of the four insulated bulk coffee dispensers to be unclean, especially the dispensing spouts. Ensure staff disassemble these units and clean them after each use

Health Report - 05/06/2013 (0 critical incident(s))

One of the light bulbs in the bakery display case is unshielded. Provide a bulb tube and end caps for this bulb to protect your food and equipment should the bulb break

Health Report - 11/09/2012 (0 critical incident(s))

This incident (35370) does not have any more information on it

Health Report - 05/08/2012 (0 critical incident(s))

Observed the wet mop head to be resting in the bottom of the mop sink. Utilize the provided mop hanger to elevate the mop head in the air to facilitate faster drying

Observed the floor sink serving the main beverage making station drain plumbing to be overdue for cleaning. Thoroughly clean this drain basin now and at least a couple times per week, as needed, to maintain it clean

Observed the open air, customer grab and go cooler to be operating at a slightly elevated temperature. Adjust this unit as needed to maintain 41f and below

Observed the following equipment to have water leaks: 1) the espresso machine--the right hand spill tray drain line connection and water was seen dripping from a grate located under the machine near the drain line connection mentioned above; 2) the ice machine--a slow water leak was observed at a connection in the water supply line between the flexible copper pipe and the first fitting, also, evidence of an interior water leak was evident by mineral build-up and corrosion to metal surfaces. Repair these areas as needed

Health Report - 12/01/2011 (1 critical incident(s))

(Critical) Observed the utensils/cutting boards at the panini/bagel sandwich making station to have been previously used. There was a staff change shortly prior to the start of the inspection. The current employee was not aware when these utensils/cutting boards were first used for meats/cheese. The log chart present to keep track of this information hasn't had any entries for the past 2. 5 to 3 days (11-28 last entry). The current employee removed these items to be washed and sanitized. Additionally, the timer was set to 3 hours, however, the timer was not activated to count down. Ensure staff are using this log chart and timer to keep track of the cleaning time frames

Observed a few small flies located at the back counter near the blending machines and the dump sink. Monitor your facility for the presence of pests regularly and take necessary steps to eliminate them (keep your facility clean and dry)

Observed the following areas to have open seams that need sealing: the counter flange of the dump sink basin at the back counter, and the counter seam to the left of and behind the back counter dump sink. This will prevent moisture from seeping into the wood structure and rotting the wood below the formica counter cover

Observed the pvc drain pipe of the dipper well to be leaking water. Repair as needed to eliminate the water leak

Observed the following areas to be in need of cleaning now and more frequently to eliminate debris build-up: the floor sink receiving waste water from the dipper well and the espresso machine; the floor drain in front of the back counter low-boy reach in cooler; and likely the floor sink receiving wastewater from the back counter ice bin, beverage dispenser spill tray and the back counter dump sink. Clean the floor sinks daily and the floor drain (required removing two screws to gain access to the drain pipe for scrubbing) as needed

Observed the sanitizer in the wiping cloth bucket on the back counter to be too weak. Also, observed a wet wiping towel resting on the spill tray of the espresso machine. Please only store your wet wiping towels in a solution of sanitizer at the strength required on the manufactures label for food contact surfaces

Health Report - 06/07/2011 (0 critical incident(s))

This incident (35382) does not have any more information on it

The back door is still missing a door closer. Provide a replacement door closer for your back door

The front counter wiping cloth solution was observed to be at 100 ppm. Corrected by replacing the sanitizer solution with some pre-made sanitizer (200 ppm) in the three compartment sink

Observed the back counter one door cooler to be operating at a slightly elevated temperature. The temperature adjustment dial was on a setting of 5. O. This dial was adjusted colder to a setting of 5. 5. Monitor foods in this unit and adjust further as necessary

Observed both of the one door below counter coolers to have split door gaskets. Install replacement gaskets to provide an easily cleanable surface that doesn't collect debris

Health Report - 12/23/2010 (2 critical incident(s))

(Critical) Although staff are marking the two customer self-service insulated pitchers with three hour use times, the contents are only being dumped out, the pitchers and tops are only being rinsed and then refilled. These pitchers and tops must be washed, rinsed and sanitized after any remaining dairy product is wasted on intervals not to exceed four hours. You are encouraged to obtain a second set of pitchers to expedite the swapping process. These dairy pitchers may be refilled as needed within the 4 hour time period, but must be cleaned within fours hours from when the were first put into service. Also, the knives, spatula, and cutting board used to cut meat and cheese bagel sandwiches are only being formally cleaned at the end of the night. This equipment must also be washed, rinsed and sanitized on intervals not to exceed four hours to prevent bacterial growth. Please write a procedure addressing these issues and train employees to the new procedure

(Critical) Observed the quaternary ammonia sanitizer to be mixed too weak (+/-100 ppm). The store ran out of the concentrate that fits into the wall mounted dispenser, so a one gallon bottle of quat sanitizer was purchased to hand mix in the dish washing sink. This formula requires 200 ppm quat (at last inspection the wall mounted quat concentrate was usable at 150 to 400 ppm--verify the acceptable concentration from the label when you get your next shipment of the concentrate for the wall dispenser). Corrected by adding more quat sanitizer to provide 200 ppm

Some interior surfaces of the ice making machine and ice bin are in need of cleaning and sanitizing. Schedule this task to be performed

Again no hand soap was provided at the back room hand washing sink. Corrected by providing a pump bottle of soap

The two light bulbs in the pastry display case

The quat sanitizer test kit provided at the dish washing area has not been used by staff (the manufacturer's foil covering was still in place over the test papers). Train employees on how to test the sanitizer using these test papers and ensure they are testing each batch of sanitizer.

Provide container labels for your sugar & honey (at the customer self-service counter) and the squeeze bottle of a dark syrup to the left of the espresso machine.

This store has a new manager. Within three months the store manager needs to obtain a food safety certification by passing an accredited manager food safety exam. Provide me with a copy (fax) of your certification once you obtain it