Debajo Del Sol

Contact Information

208 W. Liberty
Ann Arbor, MI 48103

Health Report - 06/12/2012 (1 critical incident(s))

(Critical) Sanitizer spray bottle not labeled at cart. Please label all working containers of chemicals. Critical corrected: at time of inspection quat sanitizer spray bottle properly labeled

Water squeeze bottle at cart not labeled. Corrected at time of inspection by labeling squeeze bottle properly

Some personal items stored improperly at cart. Please store personal items in separate location away from any food, clean equipment & utensils, single-service items and clean linens

Provide sturdier paper towel dispenser in cart that stays affixed to the wall near the handwash sink

Soap dispenser not dispensing soap; please keep soap dispenser full enough to dispense properly. Corrected at time of inspection by filling soap dispenser

Hot water at insufficient temperature at hanwash sink at the cart. Please turn on propane in advance to provide hot water at a minimum 100°F at all times and refill hot water holding tank as needed

Please provide proper quat test kit at the cart to monitor sanitizer solution

Cover clean dishes or invert at cart to prevent potentialcontamination. Pic will provide cover for tote

Caulk in poor repair top ledge of ice bins at cart. Please re-caulk to provide good seal and smooth, easily cleanable surface

Single service utensils found stored improperly at cart. Please invert so all handles facing employee to prevent potential contamination of the food-contact end

Improper cooling method in place for honey aioli. One or more of the following methods listed shall be used for cooling. Cooked and cooled potentially hazardous food shall cool from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours. If potentially hazardous food prepared from ingredients at ambient temperature it shall be cooled within 4 hours to 41°F. At time of inspection aioli prepared this morning from room temperature ingredients; found aioli squeeze bottle at 56°F at the cart; placed squeeze bottle into the ice above food level in ice bin at the cart to finish cooling properly; was stored in metal container in ice. Honey aioli in squeeze bottle at cart found at 39°F at end of inspection. Removed cover from small container of aioli in wic in kitchen; pic will monitor and place in freezer if necessary to achieve proper cooling temperature

Floors near waste receptacle in cart in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

Health Report - 12/07/2011 (0 critical incident(s))

Metal-stem thermometer in kitchen not calibrated properly. Please calibrate and monitor to assure accuracy. Corrected at time of inspection using ice bath method

Provide sturdier paper towel dispenser in cart that stays affixed to the wall above the handwash sink

Health Report - 06/15/2011 (1 critical incident(s))

(Critical) (1) container of blue cheese found at improper temperature at cart in ric. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. (2) chicken stock found at improper temperature on top of stove at cart. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection (1) discarded blue cheese found at 55°F; container of blue cheese had been left out on counter for too long during lunch. Please maintain at 41°F or below at all times. Discussed using small pan of blue cheese on ice for lunch, as long as ice level is always above food level and cheese maintains at 41°F or below at all times. (2) reheated chicken stock to >165°F on stove top at cart; was found at 126°F. Per pic had been reheated to a boil in kitchen at 11:00 am. Burner had been shut off at cart stove. Pic will use less chicken stock at cart and consider holding it hot at a minimum 135°F in an empty well on steam table at cart

Please label working containers of food at cart and in kitchen

Please provide sturdier paper towel dispenser in cart that stays affixed to the wall above handwash sink

Please store utensils in kitchen with handles facing employee to prevent potential contamination of food-contact end or store in a covered container with handles in same direction

Exterior door to cart found open. Please keep door closed to prevent potential entry of insects and rodents

Some boxed single-service items found stored improperly in rear storage area. Please provide adequate shelving to store these items a minimum 6 inches above the floor on shelving that is easy to clean underneath

Hot water at insufficient temperature at handwash sink at cart. Please refill hot water holding tank as needed to supply adequate hot water at all times; minimum 100°F

One of the metal-stem thermometers at the cart not calibrated properly. Please calibrate and maintain. Discussed ice bath method