512 E. William
Ann Arbor, MI 48104
(Critical) Walk-in cooler in back hallway now reading at 38f for ambient air temp. Foods in cooler temping at 37-38f. Has developed a risk control plan to monitor wic temps at 8am, 9/10am, and 4pm. Will send logs to health department. Corrected
(Critical) Consistent date-marking implemented using prep date and use by date. All potentially hazardous foods that are ready to eat are date-marked. Corrected
(Critical) Chemicals found to be stored with utensils/dishes in several locations within facility. Chemicals need to be stored away from foods, food contact surfaces, and single-use items to avoid potential contamination. Pic corrected by moving chemicals to seperate storage area from utensils/dishes. Retrain staff on proper chemical storage
(Critical) Found several rte potentially hazardous foods including cooked chicken and cooked pasta in back walk in cooler and whipped cream in kitchen reach in cooler with out date marking. Pic discarded these foods at time of inspection. Inconsistent date marking found in reach in coolers in kitchen area. Consistent date marking is needed to provide adequate information to food employees for determining when a food is safe or needs to be discarded. Implement a uniform date marking system.
(Critical) Dishwashing machines in kitchen dishwashing area and in upstairs dishwashing area measuring low or no chlorine sanitizer strength. Sanitizer strength needs to be between 50 to 100 ppm to adequately sanitize dishes and utensils. Pic corrected by calling repair company. Repairs were made to dishmachines during this inspection, and now dispensing chlorine sanitizer properly. Continue to monitor chlorine sanitizer strength throughout the day.
(Critical) Found utensils, vegetable slicer, and can opener soiled with food debris at several locations within facility. Food contact surfaces need to be cleaned thoroughly to avoid potential for microbial growth and contamination of foods. Pic corrected this at time of inspection by having these items cleaned. Retrain dishwashing employees on proper dishwashing procedures.
Found light in back hallway without light shield. Lights need to be shielded or plastic coated to prevent any potential contamination of food and food contact surfaces with glass fragments. Provide light shield or plastic coated bulb.
Walk in cooler in back hallway on main floor found to be at an ambient air temperature of 45f and potentially hazardous foods found to be holding at 45-54f. Potentially hazardous foods holding at cold temperatures need to be held at 41f or below to minimize potential for bacterial growth and toxin production. Pic discarded all potentially hazardous foods at time of inspection, and relocated all non potentially hazardous foods and potentially hazardous foods that were just delivered to facility/at proper temperature to a functioning walk in cooler. Pic contacted repair company, and had malfunctioning cooler unit repaired during this inspection. Continue to monitor ambient air temperatures of all coolers, and take appropriate action as necessary to keep potentially hazardous cold foods at 41f or below.
Faucet neck at bar hand sink has a leak. Plumbing shall be maintained in good repair. Repair faucet neck at bar hand sink so it is no longer leaking
Back door found to not be completely self-closing and gap noted at the base of the door. Outside doors need to be self-closing and have adequate weather stripping to prevent insects/rodent enterance. Repair door to be self-closing and provide weather stripping to eliminate gap at base of door
Non food contact surfaces of large mixer and blade cover on the meat slicer found to have some accumulation of debris. Non food contact surfaces of cooking equipment needs to be kept clean to prevent possible contamination of food. Clean now and place on a more frequent cleaning schedule
Handwashing notification signage missing at hand sink in the upstairs glass washing/storage room and at hand sink at main kitchen prep area. Handwashing signage is required to be at all handsinks. Provide handwashing signage
(Critical) Observed food preparation area raised rail refrigeration unit with a variety of food toppings including cut lettuce, diced tomato at temperatures above 46 degrees f. In insert pans of the refrigeration unit. Pic corrected this item by discarding the food items. Due to the location of this unit beside a 500 degree f. Pizza oven, the pic instructed employees to close the cover lids between use periods along with monitoring food cold holding temperatures every 2 hours. Observed an upright reach-in refrigerator with refrigerated potentially hazardous food items found at temperatures above 48 degrees f. Pic corrected this item by discarding the food items and placing the unit out of service. Repairs are scheduled, prior to this unit being placed back into service continuous cold holding of potentially hazardous foods at 41 degrees f. Or less is required.
(Critical) Observed drain lines from the following items with drainlines extending down below the flood rim of the drain they drain into: ice machines ice bin at bar food preparation sink in kitchen. To correct provide required air gaps of twice the diameter of the drain line plumbing of the food service equipment above the drain they drain into as required. ,
Observed side wall of kitchen area missing wall tile. To correct schedule repairs to provide cleanable surfaces as required
Observed unshielded drainline plumbing located above shelving with items food service equipment being stored that need protection. To correct relocate stored food service equipment items to a protected location or provide shielding under drain line plumbing to divert potential condensation away from stored items
Observed the drain line of the server side stand to be obstructed. To correct cleanout drain line plumbing to drain properly as required
Observed womens restroom and banquet area hand washing sinks without a sign reminding food employees to wash their hands. To correct post hand wash reminder signs at hand washing sinks as required
(Critical) The dishmachine was recently modified to use chlorine as a back up for sanitizer in case the booster heater did not reach proper temperature for hot water sanitization. In doing this when the dishmachine reached a temperature of approximately 170 degrees f it was inadequate to sanitize with hot water and too hot to continuously supply proper concentration of chlorine. It would sanitize at proper concentration intermitently as the free available chlorine would evaporate prior to hitting the plate surfac sometimes. Repair by providing 120 degrees f water during rinse cycle to allow proper concentration of sanitizer. Corrected at time of inspection by gfs. Proper temperature for low temp sanitize 120 degrees f and chlorine sanitizer at 50 ppm consistently.
(Critical) Minestrone soup found in the soup warmers at 129 degrees f, also barley soup that was 133-134 degrees f in the same soup warmer. The chowder in that soup warmer was 165 degrees f or greater. Make sure when reheating that the food being reheated is reheated to 165 degrees f prior to placing into the warmer. In addition the warmer must be turned on enough in advance to maintain a minimum of 135 degrees f. This appears to not have been reheated to proper temperature prior to placing into the steamer. Corrected by reheating to 165 degrees f at time of inspection
(Critical) Chlorine test kit was available in office only and not in use. Chlorine test strips must be used routinely to check for proper sanitizer level in the dishmachine. Monitor and chart results as discussed. Corrected by providing chlorine test strips for both dishrooms.
Light bulb in the two door prep cooler opposite the pizza oven is not plastic coated or protected. Provide a plastic coated bulb to minimize potential for glass fragments to get onto food if bulb should shatter.
Thermometers in the prep unit opposite the pizza oven were inaccurate or broken. Replace thermometer in order to properly monitor the temperature of the unit.
Several of the cutting boards on the make line were found to be in poor repair. Replace cutting boards as once they are scored they are no longer cleanable
Leak at the faucet of the 3c sink in the basement. It is wrapped with plastic wrap. Repair leak. There is water dripping down from the hood canopy over the cook area in front of the steam kettle in the basement. Repair leak. Leak in the drainline for the handsink in the upstairs dishwash area. Repair leak
Containers of foods are being double stacked on top of each other on the top rails of several prep units. Discontinue this practice as the bottoms of containers may not be clean and they are in direct contact with the food in the container under it. Corrected by discussion and removing double stacked cans
Severe ice build up noted on the fan housing of the walk in cooler were dough is stored. Eliminate the ice build up. Find and repair cause of ice build up. This will eventually effect the temperature of the unit. Do not store anything in this cooler except dough until repaired and functioning properly. The hinge on the door of the salad prep unit was misaligned, causing the middle door to catch and not close completely. Repair or replace hinge so that the door will close properly to avoid elevation in temperature of the unit as day goes on. Corrected by repairing hinge and realigning at time of inspection
(Critical) Potentailly hazardous foods found on the top section of the salad prep unit including lettuce, homemade dressings at 50 - 55 degrees f. Potentailly hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding all ph foods.
(Critical) Asoorted potentially hazardous foods found in the two door upright cooler at the end of the make line at 50 - 54 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding all potentially hazardous foods in the cooler.
(Critical) The dishmachine in the upstairs 2nd floor kitchen was not dispensing any sanitizer at the time of the inspection. 50 ppm cl is required for proper sanitization of utensils. Call for repair of unit.
(Critical) The prep unit at the bar which holds ph foods for the buffet had an ambient air temperature of 54 degrees f. Assorted ph foods were found at 46 - 53 degrees f. This unit is ordered out of service for the storage of ph foods. Call for repair of unit.
(Critical) Gravies, potatoes and rice found cooling on the counter next to the handsink at room temperature in deep covered containers. After two hours of cooling per cook, foods were temped at 106 - 114 degrees f. Potentially hazardous foods must be rapidly cooled from 135 to 70 in two hours and 70 - 41 in an additional four hours. Food was placed uncovered into freezer to expedite the cooling process to drop temperatures down to 41 degrees f in an additional two hours. Corrected as indicated above.
(Critical) The handsink for the main prep line was found to be inaccessible for routine handwashing due to 4 bags of frozen calamari set in sink basin and five gallon bucket of wate drained from equipment sitting in front of the handsink. Handsinks must be available for routine handwashing at all times. Corrected by relocating frozen calamari to food prep sink for proper thawing and relocating the 5 gallon bucket in front of the sink.
(Critical) Assorted potentially hazardous foods including potatoes, rice and gravies found cooling in 6 inch deep containers covere don the counter next to the handsink. This is an incorrect cooling method. Use shallow pans uncovered and submerge in ice bath or use speed rack in cooler or freezer. Liquid foods may be cooled with ice wand. Corrected by placing into the freezer uncovered to expedite the cooling process.
(Critical) The handsink for the dishmachine was found to be inacessible for routine handwashing by items placed in the handsink. The sink basin must not have anything put in it to allow access for routine handwashing. Corrected by clearing sink basin.
(Critical) Sterno and sanitizer found on shelf next to and above plates and crackers. Store sterno and hand sanitizer in a separate location away from foods and utensils. Corrected by relocating sterno and sanitizer to a separate approved location.
(Critical) The prep unit at the bar for the buffet found to be holding ph foods including feta a t 47 - 53 degrees f on top section of the unit. Bottom of the unit was holding ph foods at 46-47 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding all ph foods.
The upright double door cooler is in poor repair and no longer capable of holding ph foods at 41 degrees f or below. Ambient air temperature of 55 degrees f in this cooler. This cooler is ordered out of service for the storage of ph foods. A new unit is on order per pic. A new unit will be required to be installed ast his unit is no longer capable of holding ph foods at proper temperature
Frozen calamari in bags found thawing at room temperature sitting in the handsink basin at the end of the prep line. This is an incorrect method of thawing. Thaw under cold running water or enough in advance to thaw ph foods. Corrected by placing frozen calamari under cold running water.
The bulk flour container was not labelled. Provide a label on sides of container to identify the food product.
Assorted containers of food found on the floor in the walk in cooler. Keep all foods stored a minimum of 6" above the floor to allow access for routine handwashing.
The cook on the prep line did not have hair properly restrained. Provide a cap or other suitable means of hair restraint in order to keep hair from getting onto foods or food contact surfaces.
The top rail of the salad prep unit is not holding ph foods at proper temperature. Ambient air temperature at 55 degrees f. Ph foods found at 50 -55 degrees f. The top rail is ordered out of service for the storage of ph foods until the unit is adjusted/repaired so that ph foods can be maintained at 41 degrees f or below.
Thermometer for the walk in cooler where lettuce is stored is missing and the beer cooler is broken. Provide thermometers for these units in order to properly monitor the temperatures for these units.
There is excess sweating and condensation dripping off the ceiling in the walk in freezer in the basement. Call for repair of unit to determine reason for excess condensation and repair unit
(Critical) The dishmachine was not reaching 160 degrees f at the plate/utensil surface. Rinse gauge was reading 165 - 170 degrees f. The utensils are not be properly sanitized. It appears that the booster heater may have been shut off, once switched on the hot water blew out of the valve in force. In addition employees were using chemical test strips to check the unit. Call for repair of unit and retrain employees in proper operation and testing of unit
(Critical) The top right side of the rail on the prep unit was found to be holding potentially hazardous foods at 50 - 61 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding potentially hazardous foods that were out of temperature control. Use only the bottom of the unit or top rail left until repaired and capable of holding ph foods at 41 degrees f or below.
The walls in the bsement by the prep table need cleaning. Clean now and place on a more frequent cleaning schedule.
Thermometer missing from the walk in cooler in the basement. Provide a thermoemter for this unit in order to monitor the temepratures for this unit. Thermometer missing from the cooler at the bar where back up for the buffet is stored. Provide a thermometer for this unit in order to measure the temperatures for this unit.
The light bulb in both prep units on the make line and for the salad prep are not plastic coated or shielded. Provide a plastic coated bulb to minimize potential for glass fragments to get onto foods if bulb should shatter.
The top right rail section of the prep unit is not holding potentially hazardous foods at 41 degrees f or below. This section is ordered out of service for the storage of ph foods until repaired and capable of holding ph foods at 41 degrees f or below. A call for repair of this unit was made at time of inspection.
The interior of the hot boxes especially the ledges need cleaning. The filters over the char broiler on the line need cleaning. , the gaskets on the dough prep reach in cooler in the basement need cleaning, the gaskets on the door of the salad prep unit near the bbar needs cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) The main dishmachine is not reaching 160 degrees f on all surfaces. Turned tape black after two attempts on a fry pan but did not turn tape black on plastic container. Call for repair of unit. Unit must sanitize all food contact surfaces at 160 degrees f. Use manual chemical sanitization at 50 ppm cl until unit is repaired and able to use hot water sanitization correctlyh
Scoop for ice cream found in the dipper well submerged in water without faucet on. If utensil is stored in water in the dipper well, water must be on and flowing. Prior to start of operation do not keep scoop in standing water, once in operation put in dipper well with water on.
Raw wood shelving in the liquor storage room is not cleanable. Paint or polyurethane so that the shelving is smooth and cleanable.
The following non food contact surfaces need cleaning: the fryer cabinets, the interior bottom shelf of the display cooler, the ledges that hold the racks in the main prep unit opposite the pizza oven. Clean now and place on a more frequent cleaning schedule.
The microwave plate inside the domestic panasonic microwave is broken. Once broken it is no longer cleanable. Replace with a commercial microwave.
Pasta is being cooled in the 3c sink in collander in ice bath but did not reach 41 prior to placing into cooler. It was covered and temped at 51 - 57 degrees f. Make sure the temperature drops to 41 degrees f prior to placing covered into cooler. Pasta had been prepared 1 hour prior to temping. Corrected by placing back into ice bath and dropping temp to 40 degrees f. Corrected
The bulb in the linen storage room where some food equipment is stored is not plastic coated or shielded. The bulb in the main prep unit opposite the pizza oven is not plastic coated or shielded. Provide plastic coated bulbs or shields to minimize potential for glass to get onto foods or food contact surfaces if bulb should shatter.
(Critical) Assorted homemade dressings found in the top of the salad unit at 45-51 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding salad dressing and keeping additional dressings in a pitcher in the cooler next to the salad prep which is functioning. Call for repair of unit.
(Critical) Several clean stainless containers found in the dishroom on the clean storage rack with food debris. Make sure that all containers and utensils are properly prescraped and rinsed prior to placing into the dishmachine to prevent food debris from remaining on containers after washing through the dishmachine. Corrected by discussion, change of procedure and rewashing the containers.
(Critical) Cleaners found in a couple of different locations improperly stored next to foods. Cleaners at the wait station next to sweet n low and cleaners on a shelf of the hood next to oil. Store cleaners in a separate location away from foods. Corrected by relocating to a separate designated location.
Condensate leak in the prep unit. Leaking onto the bottom of the interior of the unit. Using cloth towel to soak up the moisture. Repair leak to eliminate water build up.
Inadequate lighting in the walk in cooler in the basement. Replace bulb with a maximum watt bulb for the fixture for proper lighting intensity.
The thermometer for the 2 door upright cooler by the prep line needs to be replaced as it is inaccurate. Replace with an accurate thermometer in order to properly monitor the temperatures for this unit.
A couple of bulbs in the prep units are not plastic coated or shielded, pizzz prep number 2 (3 door cooler) and the prep (2 door cooler) where meat/chicken is stored adjacent to it. Replace with plastic coated bulbs to minimize potential for glass fragments to get onto foods if bulb should shatter.
Shelving in the liquor storage room appears to be raw wood. If so paint or polyurethane so that this is smooth and cleanable.
Tubs with dough stored stacked on the floor in the walk in cooler in the basement. Provide additional shelving to keep foods a minimum of 6" above the floor to allow access for routine cleaning.
Domestic chest freezer by the stove in the main kitchen. Domestic microwave by wait station adjacent to prep line. Replace with commercial equipment when in need of repair.
There is an enamel pot used mainly for decor, but occassionally the knives to cut the bread are placed into the pot. Line bottom of pot with a stainless container to avoid direct contact with the enamel pot which is pitted.
The gaskets on the door of the 2 door upright by the prep line is torn off. Once torn it is no longer cleanable. May also affect efficiency of the unit as it is hanging off. Replace split gasket.
(Critical) Observed drain lines of ice bins without proper air gap for the ice machines, wait area ice bin, and the running water dipper well beside the dishwashing area of the main kitchen. To correct check the drain lines from all ice machines, ice bins, running water dipper wells, condensation drain lines of walk-in refrigeration units for proper air gaps above the drain they drain into. Should provide an air gap of two pipe diameters of the drain line from the equipment needing protection above the drain the equipment drains into. , observed drain lines of ice bins without proper air gap for the ice machines, wait area ice bin, and the running water dipper well beside the dishwashing area of the main kitchen. To correct check the drain lines from all ice machines, ice bins, running water dipper wells, condensation drain lines of walk-in refrigeration units for proper air gaps above the drain they drain into. Should provide an air gap of two pipe diameters of the drain line from the equipment needing protection above the drain the equipment drains into. 1/06/2011 observed on follow up inspection the drain lines from ice machines, ice bins, running water dipper well, condensation drain lines with air gaps provided above the drain they drain into. 1/06/2011 this item was observed to be corrected on this follow-up inspection
(Critical) Observed drain lines of ice bins without proper air gap for the ice machines, wait area ice bin, and the running water dipper well beside the dishwashing area of the main kitchen. To correct check the drain lines from all ice machines, ice bins, running water dipper wells, condensation drain lines of walk-in refrigeration units for proper air gaps above the drain they drain into. Should provide an air gap of two pipe diameters of the drain line from the equipment needing protection above the drain the equipment drains into
(Critical) Observed spray bottle at the dishwashing area without a label to correct. This item was correct by the pic providing a label on the side of the container
(Critical) Observed glass washing machine at the dishwashing room without proper chlorine level at the final sanitization rinse cycle. This item was corrected during this inspection by the ecolab service. Correction completed
Observed reach-in refrigerator without end caps on light shielding at wait area glass door refrigeration unit. Observed basement store room without shielding on back room fixture, found loose fitting covers on lighting fixtures in kitchen area of this facility. To correct schedule maintenance of lighting to provide proper light shielding as required in food service kitchen areas of this facility
Observed reach-in refrigerator door gasketing split in need of repair to provide proper refrigeration seal at door. Observed gap between filters at exhaust ventilation hood above cooking equipment. To correct place a filter blank into hood filter area to direct exhaust ventilation air through filters properly
Observed floor sink drains in need of cleaning, and ceiling above the oven located in the basement to need cleaning. Observed shelving at the storage locations to need cleaning
Observed the hand washing sink at the cook/food preparation area of the kitchen with the handle to the hot water faucet not operating properly, cold water handle is operating properly, to correct schedule repairs to provide hot water for proper employee hand washing as required. Observed the mop sink with drain plugged. To correct clean out drain for sink for proper drain flow of waste water out of sink
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