324 S. State Street
Ann Arbor, MI 48104
The drain uner the front handsink has black slime growing in it. You need to be cleaning this out more often to preclude the growth of this slime.
The cracked floor tiles in the front service area need to be replaced by your next routine inspection!
I observed one of the staff drinking from an uncovered cup in the back prep area. Staff need to be consuming beverages with lids on cups.
You need a light shield over the bulb in the back storage area or use a shatterproof light bulb.
Repair the loose gasket on the ice machine.
No wiping cloth bucket was made up at the front prep area. Also, the wiping cloth bucket in the back had no detectable chlorine in it. Keep bucket at front at all times and keep sanitizer levels at 50-100ppm chlorine. Corrected
(Critical) I observed several spinach pockets past their use by dates(2/10). Be sure to audit your use by dates and discard expired product. Corrected by discarding.
(Critical) The pop nozzle and diffuser are not being cleaned every 24 hours, as required, to preclude the build-up of mold. Be sure staff are breaking this down and cleaning every 24 hours. Also, the milk pitchers used to steam milk are not being washed, rinsed and sanitized every 4 hours. Just rinsing them is not a safe and sanitary cleaning procedure. Suggest marking the time on side of pitchers when they need to be run through the dishwasher(every 4 hours) and have a back up set to switch out. Corrected by following the above procedures.
(Critical) Sanitizer used to wipe steam wand was found above 200ppm. Keep at 50-100 ppm. Suggest making up a large portion in triple sink basin(get sink stoppers) and dip sani bucket out of that parent batch. Corrected by doing such.
(Critical) A spray bottle of glass cleaner was found stored in a cabinet at the front counter right next to to go cups. Store toxic items in a seperate area from foods or food contact items. Correctecd by moving glass cleaner to safe area and training staff to do such.
Repair the broken toilet in the male restroom within 30 days.
Keep in use wiping cloths in sanitizer buckets between uses to disinfect cloth towels.
You have a couple of missing ceiling tiles in the back prep room. Please provide them.
(Critical) The undercounter dishmachine drain line is not air gapped. You need to provide a permanent air gap on this line that is at least an inch above the top of the spill rim of the drain pipe. Have this done within 10 days then take pic and send to me by 2/25/13
(Critical) The dishmachine was found not sanitizing. Upon further investigation, it was determined one of the supply lines for the sanitizer had pulled out of the pump unit. Staff need to be checking dishmachine every morning before use to verify it is working properly. This was not done today. Corrected by hooking up supply line and verifying with test papers.
Several of your coolers have water on the bottom shelf. All condensation needs to be draining outside the units. Have them all serviced asap.
You need more light at the far end of the rear rear prep area near the 3 comp sink. Repair lights.
There were no paper towels stocked at the handsink by the mopsink. Staff need to be restocking after depletion. Corrected by stocking.
(Critical) A gallon of skim milk and a container of whipped cream was sitting out and not marked with time control window, as per store policy. I want you folks to discontinue this practice and keep your milks and cream in the reach in cooler under the espresso machine. Corrected by discarding product and following the above new procedure.
The interior of the customer microwave needs to be cleaned better, paying particular attention to the interior top portion.
The top of the hot water heater tank needs to be cleaned more often. Lots of dust build-up.
The sanitizer solutions in all wiping cloth buckets showed little to no sanitizer residual. Keep at 50-100 ppm at all times. Change out solutions more often.
(Critical) The 2 pitchers of cream for self service were not posted with 6 hour use by times. This must be done on these. Corrected by marking with grease pencil.
(Critical) Repeat violation 2 times in a row!!! once again, the dishmachine was not sanitizing due to an empty sanitizer bucket! staff must be using test papers every morning to verify machine is applying sanitizer and change out buckets of product before they go empty. Complete the risk control plan and submit to me within 10 days. I will be back to verify the plan is implemented and working in 2 weeks. New sanitizer bucket hooked up and working. Corrected.
Both cutting boards are excessively grooved and discolored. Replace with new ones.
Replace the missing ceiling tile in the rear prep area.
(Critical) The dish machine was found not chemically sanitizing. Staff must be using test papers to verify sanitizer strength is at 50-100ppm. A new bucket of sanitizer was put in use and found sanitizer levels at ~75ppm. Ok to continue to use, corrected.
(Critical) The sanitizer strength was too strong (>100ppm) in all of the sanitizer buckets and the dishwash sink. Manufacturers instructions call for strength to be not more than 100ppm. Use test papers to verify proper strengths. Corrected by making up new solutions to proper strength.
Store plasticware with handle up, not down, in self serve area.
Staff observed storing personal clothing with to go items on a rack in the kitchen. Staff need to store their personal belongings in the office.
Please clean the floor drain under the front handsink more often. Also, clean the area around and on top of the hot water tank to preclude the dust build-up.
You need to wipe out the interior of the microwave more often at the self serve area.
Chlorine test papers were not being used to verify sanitizer strengths of sanitizer buckets and dish machine. Use daily!!!
(Critical) Found a couple of outdated spinich pockets. Staff need to audit the use by dates on a daily basis and discard expired foods. Corrected by doing such.
The drain line out of the triple sink has come loose and now there is not the required air gap. Permanently secure the line and provide an air gap of at least 1 inch. Take pic and e-mail to me by 8-31-10.
Keep wiping cloths in sanitizer solution between uses at espresso machines. You need sanitizer buckets located at the machines.
Provide shatterproof light bulbs in the rear dry storage room.
You need to remember to clean the utensil storage bins.