California Pizza Kitchen

Contact Information

870 Briarwood Circle
Ann Arbor, MI 48108

Health Report - 06/05/2015 (0 critical incident(s))

All front kitchen cold holing units are functioning properly. All food in cold holding units are being held at 41*f or below. Refrigeration service contractor has made several mechanical repairs/adjustments to all front kitchen coolers/cold holding units. Corrected. Refrigeration monitoring charts have been submitted and reviewed. Corrected. The blue cheese butter has been moved from the top rail to one of the reach in drawers at the prep station. The gluten free food in plastic containers that were located in the lower right pull out drawers at the pizza prep station have been relocated to the walk in cooler and are maintaining 41*f or below. Spacers are being used in some of the cold holding units to improve airflow through the units. Continue to monitor food temperatures on your own to ensure all cold held foods are held at 41*f or below. Corrected

Health Report - 05/06/2015 (2 critical incident(s))

(Critical) Observed assorted potentially hazardous foods in the "expo" cooler to be elevated in temperature (47-57*f) in both top and bottom sections. Cold held phf's must be maintained at 41*f or below to prevent the growth of bacteria. Corrected by person in charge discarded all potentially hazardous foods into the trash. The expo unit is ordered out of service until this unit can be repaired and is capable of holding foods at 41*f or below.

(Critical) Observed the sandwich station cold holding unit to be maintaining proper temperatures. Corrected. Observed the pasta prep station to be maintaining proper temperatures expect one column of the top rail where phf's were found to be 47*f-48*f. These items include the sundried tomatos, blue cheese butter and tomato based salsa. This may a circulation problem. Drawers below toprail blocking air flow. Corrected by repositioning the containers on the top rail and removing some containers from the top pull out draw to improve air circulation in the unit. The foods found with elevated temperatures were checked again after repositioning and were found to be cold held at 41*f or below. The blue cheese butter was discarded into the trash. From now on, the blue cheese butter shall be precooled in the freezer after preparation to 41*f or below prior to placing into the top rail for cold holding. Observed phf's including portioned chicken, ham, pepperoni, tomato's and other assorted potentially hazardous foods including the gluten free phf's section in the right side pull out drawers of the pizza prep station. Corrected by pic discarding the above mentioned items into the trash. It appears that the unit is working, however its possible that there is a air circulation issue with the containers blocking air flow to allow foods to be kept at 41*f or below.

Observed assorted potentially hazardous foods in the "expo" cooler to be elevated in temperature (47-57*f) in both top and bottom sections. Cold held phf's must be maintained at 41*f or below to prevent the growth of bacteria. Corrected by person in charge discarded all potentially hazardous foods into the trash. The expo unit is ordered out of service until this unit can be repaired and is capable of holding foods at 41*f or below. In addition, cover lids are removed from all top rail section of all prep units and are not replaced until the end of the day when facility is closing. This may contribute to improper cold holding temperatures. Place covers back on top rails during non rush periods for proper efficiency of unit and proper food protection. Observed the sandwich station cold holding unit to be maintaining proper temperatures. Corrected. Observed the pasta prep station to be maintaining proper temperatures expect one column of the top rail where phf's were found to be 47*f-48*f. These items include the sundried tomatos, blue cheese butter and tomato based salsa. This may a circulation problem. Drawers below toprail blocking air flow. Corrected by repositioning the containers on the top rail and removing some containers from the top pull out draw to improve air circulation in the unit. The foods found with elevated temperatures were checked again after repositioning and were found to be cold held at 41*f or below. The blue cheese butter was discarded into the trash. From now on, the blue cheese butter shall be precooled in the freezer after preparation to 41*f or below prior to placing into the top rail for cold holding. Observed phf's including portioned chicken, ham, pepperoni, tomato's and other assorted potentially hazardous foods including the gluten free phf's section in the right side pull out drawers of the pizza prep station. Corrected by pic discarding the above mentioned items into the trash. It appears that the unit is working, however its possible that there is a air circulation issue with the containers blocking air flow to allow foods to be kept at 41*f or below. Refrigeration monitoring charts shall be kept every day with recordings taken from all cold holding units every 2-3 hours. Fax documention of all coolers every monday to 734-222-3930 (attn:jonathan),

Health Report - 04/21/2015 (7 critical incident(s))

(Critical) Observed containers of foaming detergent stored above single service sweetener packets on the shelf in the storage room. Observed packages of aluminum foil stored adjacent and below assorted cleaning chemicals on a shelf in the storage room. Poisonous or toxic material shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles. Corrected by pic relocating the foaming detergent to a designated chemical storage shelf at bottom of shelving unit. Corrected by moving aluminum foil packages to shelf with other single service items and away from any chemical cleaners. Corrected

(Critical) Observed improper 3c sink set up in dishwashing area. The rinse step was being skipped. Discussed issue with pic. Dishwashing employee was retrained as to the proper procedure employing a wash/rinse and sanitization process. Corrected

(Critical) Observed several #10 can of food on the shelve in the storage room to be severely dented along the seams. Cans dented at the seams may have their structural integrity compromised and may no longer safe for use. Corrected by pic removing cans to a designated area for return to the vendor. Corrected

(Critical) Observed assorted potentially hazardous foods in the "expo" cooler to be elevated in temperature (45-49*f) in both top and bottom sections. Cold held phf's must be maintained at 41*f or below to prevent the growth of bacteria. Temporary correction: food that was prepped today (2 hours ago) were sent to the walk in freezer for rapid chilling to below 41*f. All phf's not prepped today were discarded by pic into the trash including the in house prepared sauces, cut tomato's, cut leafy greens. The expo unit is ordered out of service until this unit can be repaired and is capable of holding foods at 41*f or below. ,

(Critical) Observed pre cooked chicken in the cold holding drawer at the sandwich station to be at 50*f. Pic indicated that this chicken was placed into the unit the previous night. Phf must be maintained at 41*f or below. Corrected by pic discarding chicken into the trash. Observed several phf's including portioned chicken, cooked cauliflower and roasted carrots with temperatures between 44-52*f in the pull out drawers at the pasta prep station. Phf must be maintained at 41*f or below. In the top rail of the pasta prep station, observed blue cheese butter to be at 52*f. Corrected by pic discarding the above mentioned items into the trash. Observed phf's including portioned chicken, ham, pepperoni, tomato's and other assorted potentially hazardous foods in the right side pull out drawers of the pizza prep station. Corrected by pic discarding the above mentioned items into the trash. Corrected,

(Critical) Observed the handle for cold water control at the 3c sink to be missing for the rinse basin. To correct, please have a handle installed at this location to allow control of the faucet. Observed the cover for the atmospheric vac breaker behind the dish machine to be severely corroded. To correct, please have a new cap installed on the vac breaker.

(Critical) Observed the hand sink at the bar area to be blocked with several glasses in the sink basin. Hand wash sinks are to be used for hand washing only. Pic corrected by removing the glasses. Corrected

Observed the mop to be in the mop bucket filled with water. Mop heads should be properly hung to dry to prevent the growth of bacteria on the mop head. To correct, please hang the mop to dry so it will not contaminate surrounding walls, equipment and supplies

Observed ice buckets stored at the ice machine stored upright. These buckets shall be stored in a self draining position to allow them to dry. Pic corrected by inverting the buckets. Corrected

Observed assorted potentially hazardous foods in the "expo" cooler to be elevated in temperature (45-49*f) cold held phf must be maintained at 41*f or below to prevent the growth of bacteria. Temporary correction: food that was prepped today (2 hours ago) were sent to the walk in freezer for rapid chilling to below 41*f. All phf's not prepped today were discarded into the trash including the in house prepared sauces, cut tomato's, cut leafy greens. The unit may be malfunctioning, the expo unit is ordered out of service until this unit can be repaired and is capable of holding foods at 41*f or below. Note: repair tech onsite during inspection, indicated that the "temperature control range was out of whack" and required a replacement part to stabilize temperature control. This unit may return to service once repaired and can hold food at 41*f or below. The pizza prep unit, pasta prep and sandwich prep unit were further evaluated by service tech and it was undertimined why the temperatures of foods were out acceptable range. Tech indicated that missing gaskets and gaps to the exterior in certain areas at all of these units may be contributing to the elevated temperatures of the food within these units. Repair units so that all phf's are maintained at 41*f or below. Pic was asked if coolers were routinly monitored daily and indicated "yes". However, cold holding monitoring charts were only available for april 12, 2015. No other monitoring charts were available for inspection. In addition, cover lids are removed from all top rail section of all prep units and are not replaced until the end of the day when facility is closing. This may contribute to improper cold holding temperatures. Place covers back on top rails during non rush periods for proper efficiency of unit and proper food protection. ,

Observed the restrooms to be lacking employee hand wash signage. To correct, please provide employee hand wash signage

Observed wiping cloths in several wiping cloth buckets throughout the facility to not be completely submerged in the sanitizing solution. There was not enough solution in these buckets to fully submerge the rags. Rags must be fully submerged in the solution to preclude the growth of bacteria on the rags. To correct, please fill the buckets with enough solution to keep the rags fully submerged.

Health Report - 10/06/2014 (2 critical incident(s))

(Critical) Observed the following items to be unclean: the dispensing spout for the iced tea dispenser, the mounting bases for the soda spouts and diffusers on soda dispensing tower, the immersion blender and several metal kitchen pans, food scoops and ladles. These items were cleaned and sanitized as needed

(Critical) Observed four to five bottles of liquor at the bar with pour spouts installed that had small flies in them. Corrected by discarding this liquor. In the future, provide pour spout caps/covers to physically prevent fly entry. These covers must stay in place at all times unless actively pouring the liquor

Multiple floor drains and floor sinks throughout the facility were observed with old food debris accumulated on the drain covers and pipes below the floor surface. Ensure staff are regularly scrubbing these areas (at least 3x per week) to loosen debris build-up so it can be flushed away. This facility does have the fly drain gel available for use. The use of bleach down the drains will counter-act this treatment, so use the drain gel exclusively

Ensure staff are eliminating fly breeding areas (locations with debris build-up and moisture present) and performing regular and thorough inspections for the presence of flies.

The two ice transfer pails were observed stored upright next to the ice making machine. Please store these pails inverted on a clean surface to allow them to drain and to prevent debris accumulation

A couple of the bulk food containers in the pantry area are missing covers. Provide covers to protect the foods

Walk in cooler: observed the two refrigerant lines (wrapped with black insulation) to have condensation droplets on them at the low point in the piping. In both locations foods are stored directly below these areas. Install a drip catch trough to route any condensation away from the foods on the storage shelves

Most of the walk in cooler shelves have old food debris and some mold accumulation on them. Schedule these shelves to be cleaned

Health Report - 04/07/2014 (2 critical incident(s))

(Critical) No paper towels were stocked at the server handsink. Last one to use them needs to be sure they get re-filled. Corrected by re-stocking.

(Critical) I observed staff using a dial thermometer that was 10*f too low. Thermomters need to be accurate. Manager is going to obtain more tapered tipped, digital thermometers for staff to use. Corrected by discarding this thermometer. Site has one thermo couple thermometer, so in compliance.

Repeat violation 2 times in a row! i observed dishwasher stacking food pans together before they were allow to air dry. Before stacking ware must be allowed to air dry or they will not dry.

I observed light bulbs stored on the top rack above kitchen untensils. Store light bulbs on bottom rack.

Several of the wiping cloth buckets were low in sanitizer levels. Must keep at 150-400ppm. Change out more often. Also, the water temp for the sanitizer is too hot(~125*f). Needs to be between 65* and 75*f.

I observed staff set the ice buckets on the floor when filling them. They need to keep the ice buckets on a clean surface off the floor. Plans are to use a clean dishrack to set the ice buckets on and then run through dish after use.

Health Report - 09/30/2013 (3 critical incident(s))

(Critical) Fresh herb(basil and parsley) and oil mixtures are potentially hazardous and must be held at 41*f or less and marked to be used within 24 hours. I observed several pans of this mixture kept at room temperature and marked for use within 48 hours. Keep refrigerated at 41*f or below and date for one day use. I will be back to verify this is being done.

(Critical) I observed the dishwasher handle clean ware without washing her hands after handling dirty ware and a dirty cloth towel draped over her shoulder. Do not carry around cloth towels to wipe hands on and always wash hands after they become soiled before handling clean ware. Corrected through education.

(Critical) The expo, pasta and sandwich unit coolers were found holding foods at 44*f to 48*f. Must be holding foods at 41*f at all times. I temped many sauces, tomatoes, meats in the top and bottom portion of these units and all were above 41*f. Do not use these units until they have been repaired and i verify they are capable of holding 41*f or colder. After repaired, i want you to place cold water in the several top pans and inside the units so i can verify units are working properly. Water temps need to be in the mid to upper 30s in order to hold all foods below 41*f. All foods were transferred to the walk in coolers as they were not out of temp for over 4 hours. I also tomatoes that were cut this morning on the cold rail at 53*f at expo. Cut tomatoes and all potentially hazardous foods must be quick cooled down to 41*f or below in the walk in cooler or freezer before stocking on a cold rail. Staff need to be taking temps of foods before stocking into cold rails to assure they are below 41*f. Call me after repaired and i will be back out to temp the water you have in pans in these units.

Opened bagged foods (pasta, peanuts, pecans) in your dry goods room were found not covered. You need to cover foods once opened.

I observed 2 different staff using cloth towels under cutting boards. Please be sure they are using the provided board stablizers that you have.

Cleaned kitchenware is being stacked together before air drying. You need to air dry ware before stacking or it won't dry.

Health Report - 03/28/2013 (4 critical incident(s))

(Critical) Dishmachine was not sanitizing due to booster heater being shut off. Managers need to get the dishmachine onto your monitoring logs and obtain heat tapes(thermo lables) to verify. Corrected by turning on booster heater and tapes turned black.

(Critical) Once again, i found a degreaser product being used in place of sanitizer at the 3 comp sink. You were cited this very same violation one year ago. Managers need to be better training staff and monitoring use of proper chemicals. You also do not have any test papers to use to verify sanitizer levels. This needs to get onto manager monitoring charts. Corrected by changing to sanitizer.

(Critical) Peach yogurt smoothie mix found expired on 3/17 and not discarded. Staff need to audit dates and discard expired product. Corrected by discarding.

(Critical) No test papers are available at this store. Test papers are crucial to determine proper quat levels of 150-400 ppm. Within 10 days, you need to obtain them and take a pic and e-mail to me.

There is a tv stored on a rack in the dry goods room. Personal items need to be located away from food or food contact items.

Health Report - 09/28/2012 (1 critical incident(s))

(Critical) I observed a cook handle an iceberg lettuce wedge with bare hands and a server handle lemon wedges with bare hands. Cooks need to use gloves when handling ready to eat foods and servers have tongs at the pan of lemons to use. Managers need to make sure staff are in compliance with this. Corrected by manager enforcing this!

The ice scoop is cracked. Please replace.

The dipper well was not turned on and running and there was a used ice cream scoop with cream on it. Staff must be turning this on when in use. Corrected by turning on.

I need you to store your cleaned utensils in an organized manner with handles in one direction to reduce hand contact with food contact portion of utensils.

Health Report - 03/26/2012 (1 critical incident(s))

(Critical) Improper sink set up for manual warewashing. Staff had a degreaser where the sanitizer should be. Managers need to be inspecting for this and use of the quat test papers would have told you something wasn't right. Corrected by changing to a quat product and bleeding the feed line of all degreaser.

There were no paper towels stocked at the bar area handsink. Staff need to re-stock when empty. Corrected.

There is water on the inside of the far right sice reach in cooler at the bar area. Have serviced, as there should be no water leaking into coolers.

Please label your bulk storage bins in the dry goods room.

Health Report - 09/21/2011 (3 critical incident(s))

(Critical) I observed pasta in one of the cooler drawers on the line at 68*f. Must be below 41*f to control the growth of harmful pathogens. I highly reccomend you quick cool pastas in ice baths in a clean sink. Corrected by discarding this pasta and pulling another from walk in cooler that was below 41*f.

(Critical) A container of rinse aid and a spray bottle of de-greaser was stored on top of the dishmachine, creating a potential to contaminate cleaned ware. Do not store chemicals on dishmachine. Corrected by storing in safe locations. Re-mount rinse aid to wall within 10 days. I wll be back in 2 weeks to verify it's been done.

(Critical) You do not have a consistent date marking system in place in your store. I would like to see everyone putting 2 dates on the stickers. The in dates and out dates. Add 6 days to make/open dates for the out dates. . . On all ready to eat, potentially hazardous foods. I observed some foods with no dates on them, others with just the in date and a couple with 2 dates, but added days. I will be back to verify a consistent date marking system is in place.

There was no soap stocked at the main server handsink. The soap dispenser came off where it was mounted. You need to repair things right when they happen. Corrected by re-installing soap dispenser.

Some of the cooler drawers and the reach in cooler door at the main grill area do not close/seal tightly. Have serviced immediately.

Health Report - 03/24/2011 (0 critical incident(s))

Repair the bottom drawer on the pizza prep line. It sticks to the drawer above it and does not close easily.

Please keep lids on dry good bins in back storage room.

Obtain and use qt-40 test papers

Assure there are thermometers in each cooler.

Health Report - 09/02/2010 (4 critical incident(s))

(Critical) Staff were observed to just sanitize prep areas, boards, knives that were used to prep raw fish. Must be doing the 3 step wash, rinse, sanitize after working with raw animal product. Corrected by doing such.

(Critical) I observed cut tomatoes, chicken breasts, sauteed mushrooms and onions at unsafe temperatures (49f-62f). Foods must be holding 41f or less. Staff must not be stocking cold tables with product that has not been cooled to below 41f first in the walk in cooler/freezer. Plans are to cool off cooked foods on a speedrack in the walk in freezer and use thermometers to verify temps are below 41f. Tomatoes will be kept in the reach in boxes from now on, not on top rails. Corrected by rapidly getting temps below 41f.

(Critical) I observed one of the staff grabbing ice out of the ice machine with hands and eating ice while filling up ice buckets. This behavior is not to be tolerated. Corrected the employee at this time.

(Critical) Observed staff drinking a beverage from an open cup, and fingers touched the rim of cup where mouth was in contact with, creating an avenue for the spread of harmful pathogens to customers food. Therefore, i would like you to implement using cups with lids and straws in the back of the house to control this risk. I will be back in 2 weeks to verify this.

Paper towels were not available at one of the front handsinks due to the tri-fold holder coming off the wall. Repair this asap.

One of the front handsinks was obstructed by a collander in the sink basin. Handsinks need to be accesssible and used exclusively for handwashing. - nothing else!!!

Little sanitizer detected in the rear prep area sani bucket. Keep at 150-400 ppm. Also, have seperate buckets for cloths used for raw animal product and cloths used for other foods.

The floors are wet, with many areas of standing water on them. This is not sanitary or safe. Keep floors dry!!

You all need to make the quat test papers available to staff and be using them to verify sanitizer strengths.

Staff need to clean out the interior of the microwaves and ice cream freezer.