Ann Arbor, MI 48105
(Critical) Observed a chemical tower hooked up to the mop sink faucet equipped with an atmospheric vacuum breaker without a vented - t. A plumbing system shall be installed to preclude back flow of a solid, liquid, or gas contaminant into the water supply system a t each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and back flow prevention is required by law, by: (a) providing an air gap as specified under # 5-202. 13 (p); or (b) installing an approved back flow prevention device as specified under # 5-202. 14. (p) to correct provided a vented-t or side kick to the noted mop sink. ,
(Critical) Observed vasilene being used to lubricate the shake machine food contact areas. Lubricants shall meet the requirements specified in 21 cfr 178. 3570 lubricants with incidental food contact, if they are used on food-contact surfaces, on bearings and gears located on or within food-contact surfaces, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into food or onto food-contact surfaces. (p) to correct provide and use a food grade lubricant. ,
(Critical) Observed the following holding at 60f for an unknown amount of time due to a non-working cooler: 1. Pepperoni. 2. Ham. 3. Feta cheese. 4. Mozerella cheese. 5. Sausage. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct discard all noted food. Corrected: person in charge discarded all noted food into the garbage
Observed the 3 door make line cooler holding food at 60f. Equipment shall be maintained in a state of repair and good condition. To correct repair the noted cooler to hold cold food at 41f or below. ,
Observed handle missing on mop sink faucet. A plumbing system shall be: (a) repaired according to law;(p) and (b) maintained in good repair. To correct repair the noted faucet. ,
(Critical) Mixer wand found with accumulation of debris. Pic corrected by cleaning mixer wand at time of follow up inspection. Keep clean and place on cleaning schedule of a maximum of 4 hours after every use
(Critical) Establishment now has two probe thermometers for checking food temps. Both probe thermometers have been calibrated correctly. Violation has been corrected
Non-food contact surfaced have been cleaned. Violation has been corrected
(Critical) Datemarking is not in compliance. Foods requiring datemarking were found without dating, wrong dates, etc. Datemarking is required on all foods that are ready to eat, potentially hazardous and held cold in excess of 24 hours. Maximum consume by date is 7 days including the day the food is prepared or container/package is opened. Correct by retraining employees on proper datemarking and monitor to make sure food products are datemarked properly as indicated above. Correct as stated above. Some foods were discarded at time of inspection and others were properly datemarked.
(Critical) The mixing rod on the mixer/blender and underside of the mixer were found to be soiled. Clean now and place on a more frequent cleaning schedule. Retrain employees on proper cleaning technique. Correct as indicated above. ,
(Critical) The thermometer used for food product temping was found to not be properly calibrated. It was 20 degrees f off. Recalibrate so that the foods temperatures can be properly temped. C correct by calibrating the thermoemter in ice to 32 degrees f. ,
(Critical) Severely dented cans of peppers, olives and artichoke hearts were found on the can storage rack in the rear storage area. Inspect cans prior to stocking. Establish a separate designated location away from regular can storage for cans to be returned to the supplier. Corrected at time of inspection by removing damaged cans from the can storage rack
The lid for the toilet tank in the employee restroom is missing. Replace lid and remove plastic wrap cover. There is a leak at the faucet of the handsink. Repair leak.
The floor wall junctures in the storage area and in the mechanical room behind the hot water heater were soiled. Clean now and place on a more frequent cleaning schedule
Utensils and containers were stacked on the clean storage shelf without proper air drying and were found to be stacked wet. Discontinue this practice and air dry in approved location (ie not on top of chest freezer). Thoroughly airdry and then stack properly. Note that the draintable on clean side of 3c sink is ponding water and thus employees are looking for alternate locations to air dry utensils/containers or not airdrying completely. Repair/replace draintable sink for suitable location for airdrying utensils/containers
Dirty utensils are being stored in a bucket awaiting proepr cleaning. The bucket has excess food debris build up. Clean now and place on a more frequent cleaning schedule
Lighting in the walk in cooler is inadequate either due to undersized bulb wattage or being blocked by food stored in front of the light. Provide adequate lighting in the walk in cooler by reorganizing the walk in so light can shie or providing larger watt bulb if applicable. Correct as indicated above.
The light bulb in the proofer was not plastic coated or shielded. Provide a plastic coated bulb to minimize potential for glass fragments to get onto food if bulb should shatter. Correct as indicated above
The following non food contact surfaces need cleaning: the hood canopy, the hood filters, the gap inbetween the prep counter by make line. Clean now and place on a more frequent cleaning schedule. ,
Cardboard lining shelves is not approved as it is an absorbent material. Provide a liner that is an approved material that is smooth and cleanable to utilize for this purpose. Correct as indicated above
The restroom door was propped open. Restroom doors are required to be kept closed to minimize potential for insect attraction. Remove chemical bottle that keeps door propped open and close restroom door. Correct as indicated above
Rubber maid containers in use for flour and corn meal storage are not approved food grade contact surfaces. These are not considered smooth and cleanable. Replace with food grade tubs for proper food storage
Cups found used a scoops embedded in food. Using cups may allow hand contact with the food. Provide scoops with handle and keep the handle end out of the food
The light bulb in the walk in cooler is inadequate light intensity. Provide a larger watt bulb for proper illumination. In addition the box stored in front of the bulb may be blocking the lighting.
Exhaust fan in the restroom where hot water heater and chemicals are stored was propped open for ventilation. Ther appears to be a fan in the ceiling that is not functioning. Provide ventilation or repair/replace existing exhaust fan for proper ventilation
Floors next to and behind the pizza oven and under the shelves in the rear storage area need cleaning. Clean now and place on a more frequent cleaning schedule
The cutting boards are scored and scratched and no longer cleanable. Replace cutting boards with new ones that are smooth and cleanable
Dead flying insects found in light shields and counter where computers are. May be coming in at night to light attraction. Clean dead insects/light shields including light shields. Make sure doors stay closed to minimize attraction for insects
The bulk food containers for flour and corn meal are not properly labelled. Properly identify and label the food products to avoid mix up and misuse
(Critical) The facility uses quaternary ammonium for sanitizer. The test kit for quaternary ammonium was not available in the facility. Provide the correct test kit in order to check for proper concentration of sanitizer.
(Critical) At onset of inspection the rear prep/dishwash area handsink was blocked for access for routine handwashing by a roll prep table parked directly in front of the handsink. Relocate the roll prep table so that it is not in front of the handsink. Corrected by relocating the roll cart away from the handsink. Do not block up this handsink in the future. The roll cart used to sit where the new upright refrigerator is so be careful not to leave it in front of the handsink
The floors under the shelves in the walk in cooler need cleaning. Clean now and place on amore frequent cleaning schedule.
The hood filters are in need of cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) Assorted potentially hazardous foods found in the make unit at 44 - 49 degrees f on both the top and bottom of the unit. As you go from left to right on this unit the unit is elevating in temperature and maxing out foods at 49 degrees f. Call for repair of unit. In the interim reorganize the cooler so that the ph foods are setting towards the left where temperatures are being properly maintained. Corrected by relocating ph foods and discarding any foods at 48 - 49 degrees f if not consumed during lunch rush. ,
(Critical) At onset of the inspection the handsink was found to be blocked for access for routine handwashing by a cart in front of the sink and cleaning tools next to the cart by the wall. Handsinks must be accessible for routine handwashing at all times. Corrected by relocating the cart and the brooms/dustpans to the adjacent closet and by the prep area for the cart. ,
The prep unit isnot holding ph foods at proper temperature especially as you move towards the right side of the unit where foods were found to be elevated as high as 49 degrees f. Call for repair of unit. In the interim all foods are to be relocated to the left side of the unit where ph foods are able to be maintained at proper temperature. ,
This incident (36596) does not have any more information on it
The hood filters need cleaning. Clean now and place on a more frequent cleaning schedule.
Gasket on the door of the walk in cooler is torn. Once split gasket is no longer cleanable. Replace split gasket.
Wiping cloths not in solution inbetween uses. Provide 50 ppm cl to keep wiping cloths inbetween uses to disinfect cloth towels.
(Critical) All of the potentially hazardous foods in the prep unit were temped at 54 - 59 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. All potentially hazardous foods in this unit were discarded at time of inspection. Corrected.
The prep unit is not functioning. Found with an ambient air temperature of 58 degrees f. Potentially hazardous foods were found to be ranging at an internal product temperature of 54 degrees f to 59 degrees f on top and bottom of unit respectively. All ph foods were discarding. 41 degrees f or below is required for all cold holding of potentially hazardous foods. The unit is ordered out of service for the storage of potentially hazardous foods. The area supervisor was informed of this order by phone. In addition, both manager and supervisor were informed that if possible dry ice may be temporarily used to maintain foods at 41 degrees f or below. The unit has been in and out of repair for over a month. If the unit is not capable of maintaining 41 degrees f or below by repair, it must be replaced. If dry ice is used as a temporary measure until unit is repaired or replaced, the potentially hazardous foods must be maintained at 41 degrees f or below. Any potentially hazardous foods not maintained at 41 degrees f or below must be consumed or discarded within 4 hours of removal from temperature control. All food must be marked with the time it is removed from the walk in cooler.
The chest freezer in the rear storage area is domestic. Replace with an nsf commercial unit when in need of repair.
The toilet tank lid is missing and it is covered with plastic wrap. Replace lid if possible so that the top of the toilet tank is smooth and cleanable. The gasket on the walk in cooler door is torn. Once torn it is no longer cleanable. Replace split gaskets. The door on the prep unit is out of alignment. Most likely the center door. This causes the door on the right to not be closed tightly. Ultimately this may cause temperature elevation of the unit and thus the product to be out of temperature control. Realign/repair/replace hinge immediately to alleviate this potential problem
The chest freezer in the rear storage area is domestic. Replace with commercial nsf certified equipment when in need of repair/replacement.
The toilet tank lid is missing and is covered with plastic wrap. Replace lid if possible so that the top of toilet tank is smooth and cleanable.
Crack in caulking at three compartment sink at back splash and wall. Correct by sealing cracking at three compartment sink and wall to prevent mold and food build-up on wall behind sink