205 S. State Street
Ann Arbor, MI 48104
Observed low light intensity in raw chicken wic (had to use flashlight to see in corner). To correct, please increase light intensity in wic as soon as possible
Observed cracked/large open hole on overhead light shield in raw chicken wic. To correct, please repair or replace damaged light shield as soon as possible
Observed clear water leaking from fan/compressor area on ceiling of raw chicken wic (no food located under leak). To correct, please repair leak as soon as possible
Observed the following areas in need of cleaning: *wif floor (accumulation of food debris). *floor drain under ice machine (accumulation of mold and debris). *floor in chemical storage room (clutter and accumulation of debris). *ventilation covers on ceilings in both mens and ladies restroom (heavy accumulation of dust and debris). To correct, please clean all these areas now and on a more frequent schedule
Observed employee bike leaning against pop syrup containers in hallway near dishwashing/mop sink area. All employee belongings must be stored in an area of kitchen which cannot possibly contaminate food or equipment. Pic corrected by relocating bike outside of back door at time of inspection. Violation corrected
Observed several unwrapped single service food containers on dry storage shelf in server prep area and in bar cabinet stored with food contact portion of containers pointing up. All s/s items need to be stored in original wrapping if possible. If removed from protective wrapping, s/s items need to be stored inverted so the food contact portion of container is protected from potential sources of contamination
Observed cracked/large open hole in light shield in raw chicken wic. To correct, please repair or replace damaged light shield as soon as possible
(Critical) Observed no paper towels at handsink in dishwashing area (dispenser jammed at time of inspection). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by repairing towel dispenser at time of inspection. Paper towels now available. Violation corrected
(Critical) Observed spray bottle of glass cleaner laying on top of single service items (cardboard drink carriers) on shelf under front counter. Also, observed several sterno containers stored above cases of water and other beverages on shelf near keg cooler. All chemicals/toxics must be stored below and away from all food and single service items at all times to help prevent potential contamination. Pic corrected by relocating spray bottle and sterno canisters to chemical storage area at time of inspection. Violation corrected.
Observed several missing ceiling tiles in storage room near keg cooler. To correct, please replace all missing ceiling tiles as soon as possible to help prevent entry of unwanted pests and insects
Observed one of the handsinks in the ladies restroom draining very slowly. To correct, please repair as soon as possible
Observed several utensils (tongs, spatulas) stored in a container of stagnant water on top of unheated flat top grill in cooking area. Cannot store utensils in stagnant water as stagnant water can accumulate bacteria. If wanting to keep utensils in container of water, will need to keep water temperature above 135f or more. Pic corrected by turning on flat top grill at time of inspection. Utensils now in water above 135f. Violation corrected
Observed interior of microwave oven on cooking line with an accumulation of debris. To correct, please clean now and on a more frequent schedule
Observed several unlabeled spice containers on shelf in cooking area. Once removed from original packaging, all spices must be labeled with correct common name for proper employee identification
Observed several pans on clean dishware shelf stacked and stored wet. Please remember that stagnant water can accumulate bacteria. To correct, please completely air dry all pans and utensils before stacking or storing on shelf
Observed all 3 light bulbs in cooking area ventilation hood above fryers burned out. To correct, please replace all missing/burned out bulbs as soon as possible.
Observed interior door gasket on upright freezer on end of cooking line in poor repair (broken and hanging). To correct, please repair or replace broken gasket as soon as possible
Observed ice cream scoop stored in a pan of room temperature stagnant water on counter in ice cream serving area. Cannot store ice cream scoops in stagnant water as stagnant water can accumulate bacteria. To correct, need to install a dipper well with flowing water
This incident (35704) does not have any more information on it
Observed several plastic pans on clean dishware shelf with a heavy accumulation of water on edges of pan (pans were stacked wet). Please remember that stagnant water can accumulate bacteria. To correct, please completely air dry all pans and utensils before stacking/storing on clean dishware shelf
(Critical) Observed dishmachine in dishwashing area not sanitizing properly as i measured chlorine concentration below 25ppm. All dishmachines must be sanitizing as per manufacturers directions (in this case 50-100ppm). Pic corrected by priming dishmachine at time of inspection. Retested several times. . . Dishmachine now sanitizing at 75-100ppm. Critical corrected.
Observed ventilation cover on ceiling in mens restroom with a heavy accumulation of dust and debris. To correct, please clean now and on a more frequent schedule
Observed several unlabeled containers of spices/seasonings on prep line. Once removed from original packaging, all foods must be labeled with common name for proper identification
Staff need to be verifying dishmachine and wiping cloth buckets with proper test strips more often to ensure adequate sanitizer concentration
Observed lost and found coats and umbrellas stored on top and shoved into open box of kids menus/crayons under front counter. All employee or customer coats and personal belongings must be stored in an area of kitchen which cannot potentially contaminate any food or single service items. Pic corrected by relocating coats and umbrellas at time of inspection
Observed interior door gasket on dressing ric in prep area severely damaged/split causing a poor seal. To correct, please replace damaged gasket as soon as possible
Observed employees using and storing plastic bowls in several spice containers throughout prep area. Bowls are not approved dispensing utensils as they are a potential source of contamination (from employee hands). To correct, please obtain proper scooping utensils for all spices/seasonings as soon as possible
Observed both wiping cloth buckets in bar area with 0 ppm of quat. All wiping cloth buckets need to be mixed as per manufacturers directions (200ppm) and verified with proper test strips as needed
Observed ventilation filters above char-grill in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule
Observed no employee handwashing signs at handsinks in both restrooms. To correct, please provide as soon as possible
(Critical) The machine do not dispense fifty parts per million (ppm) chlorine sanitizer as designed. The dish machine must be primed before use. Proper sanitation after washing and rinsing are critical in killing harmful bacteria on washed items. Staff must be educated on the operation of the dish machine. They must also have chlorine test strips available in the area, to check the chlorine sanitizer level being dispensed by the dish machine. Corrected at the time of inspection. The machine was primed as directed above and is now providing (50) ppm chlorine sanitizer.
Place the thermometer in the refrigerator, in a location that can be easily seen.
This incident (47337) does not have any more information on it
The storage cabinet was cleaned at the time of inspection
The container was labeled at the time of inspection.
I observed an excessive amount of "to go" containers stored uncovered, single service items must be stored covered to protect them from contamination. As discussed, limit the amount of these items to no more than one days use.
Every sink must be accessible at all times. Frequent hand washing is critical in preventing the spread of harmful bacteria to food, work surfaces and utensils.