Frita Batidos

Contact Information

117 West Washington
Ann Arbor, MI 48104

Health Report - 07/03/2012 (3 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, cheese 61°F, beef patties 55°F, black bean patties 55, avocado 56°F, in top portion and eggs 64°F in the bottom portion of the 2 door sliding glass prep top cooler. Pic temporarily corrected by discarding tcs food, and has been instructed not to use this cooler to hold tcs food until repaired/replaced to hold tcs food at 41°F. Cold hold violation has repeated and a risk control plan has been issued.

(Critical) Found time/temperature control for safety (tcs) foods, salsa, blanched potatoes fries and fried plantains which are on a time control policy without time control marks in the cooking/prep area. Pic corrected by providing time control marks, and has been reminded to follow time control policy.

(Critical) Found raw meats (beef and pork patties) stored next to ready to eat (rte) foods (cheese slices)/foods that require little or further prep, and raw shell eggs stored next to avocado sauce in the top portion of the 2 door sliding glass prep top cooler. Pic corrected by discarding all foods as they were out of temperature (see cold violation) and instructed to store raw foods away from ready to eat foods. Found raw meats (ground raw meats and raw shell eggs stored next to rte foods in the bottom of the 3 door reach in cooler. Pic corrected by moving raw foods away from rte foods. Cross contamination has repeated and a risk control plan has been issued.

Found dented cans on the ready to use shelf in the back storage area. To correct clearly label/identify dented cans as return to supplier for credit.

Discussed the cleaning of slicer with employee, who states slicer is broken down, parts run through the dishwashing machine, and base and parts of slicer wiped with sanitizing cloth. Corrected by educating employee that slicer parts not run through the dishwasher, must be washed, rinsed and sanitized. Pic has been instructed to monitor and retrain employees to properly clean slicer.

Found the light above the fryers of the cooking hood not working. To correct repair/replace light.

Found a hose with spray nozzle connected to the mop sink faucet which has an atmospheric vacuum breaker. To correct either remove hose or spray nozzle after cleaning task has been completed, as a shutoff valve should not be downstream of an atmospheric vacuum breaker for extended periods of time.

Found the floor (under equipment, edges and corners) soiled with accumulation and build up. To correct thoroughly clean floor, and clean on a more frequent schedule.

Found the can opener holder soiled with accumulation. To correct clean as soon as possible, and keep clean.

Health Report - 01/10/2012 (3 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, facility made house dressing 44°F, pork 44°F in the 2 door sliding glass cooler. Pic temporarily corrected by moving tcs food to a properly working cooler and has been instructed not to use this cooler to hold/store tcs food, until repaired/replaced to hold tcs food at 41°F. ,

(Critical) Found time/temperature control for safety (tcs) food, 2 large containers of black beans 54°F, and 62°F made the previous night in the 3 door reach in cooler not cooled properly. Pic temporarily corrected by discarding black beans, and has been instructed to monitor and re-train employees on properly cooling beans, that is from 135°F to 70°F in 2 hours, and then from 70°F to 41°F in 4 hours. ,

(Critical) Found raw meats (raw burger patties) stored next to ready to eat foods in the top portion of the 2 door prep top cooler. Pic corrected by moving raw meats to the lower portion of the 2 door prep top cooler, which was below and away from ready to eat foods. This is not a repeated violation as previous violation was in a different cooler and situation. ,

Observed the presence of flies in the kitchen prep area and in the corner area of the bar. To correct keep areas clean and dry, in good repair, control and keep fruits to a minimum, and continue treating for flies.

Found a bag and box of coffe stored in a crate and on the floor not at least 6 inches off the floor. To correct store food items on shelf at least 6 inches off the floor.

Found the 2 door sliding glass cooler not holding tcs food at 41°F. To correct repair/replace cooler to hold tcs food at 41°F or lower.

Found the floor the between the kitchen and storage area not smooth. To correct smooth out the transition from kitchen to storage room. Found a spot light hanging on shelf providing lighting for storage area. To correct provide a more permament type lighting.

Found no thermometer in the bar under the counter cooler. To correct provide thermometer in all coolers.

Found the sides and edges of hood and hood filters soiled with build up. Found the edges and sides of the bun freezer and dishwashing machine soiled with accumulation. To correct clean as soon as possible, and clean on a more frequent schedule.

Found the vent covers and surrounding ceiling area soiled with dusty build up. Found the floors (under equipment, edges and corners) in the entire facility soiled with accumulation. To correct clean as soon as possible, and clean on a more frequent schedule.

Health Report - 07/13/2011 (2 critical incident(s))

(Critical) Trayed raw eggs found stored improperly in reach-in-cooler rear kitchen. Critical corrected: at time of inspection relocated trayed raw eggs to bottom shelf in reach-in-cooler. Separate cooler used for all raw meat storage

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found with expired discard dates. Critical corrected: at time of inspection discarded opened skim milk at front counter bar and chipolte mayo in rear kitchen ric. Facility is marking food items correctly by adding 6 days to open date or prep date. Please monitor dates and discard as needed.

Existing salt containers on tables not covered. Please provide proper container to minimize potential contamination of salt

Ice machine top cover not attached to ice machine. Please repair. Per pic new ice machine to be installed soon

Gap between wall and stainless above dishmachine/drainboard area. Please recaulk as needed to eliminate gap

Please provide covered waste receptacle in restrooms

These areas in need of cleaning: floor/wall juncture in rear kitchen in several areas, floors at front counter including area behind storage cart and some shelving units under prep table near dishwash area. Please clean now and as often as necessary to maintain in clean condition

Observed some flies mainly in rear kitchen. Please continue to work with your extermination company to eliminate the flies. Routine deep cleaning, including drains and keeping water off floors will be helpful

Liner on shelving units in dishwash area peeling. Please remove liner to provide smooth, easily cleanable shelving units in this area

Health Report - 01/12/2011 (3 critical incident(s))

(Critical) Food-contact surfaces of meat slicer and potato slicer in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Not corrected. Employee will clean and sanitize prior to use

(Critical) Some potentially hazardous food items found at improper temperature in rear kitchen expo station holding in pans on ice. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection discarded salsa, cut tomatoes, sour cream, lemon mayonnaise and evaported milk-based products found at improper temperature (50°F - 52°F). Facility will look into long-term solution for maintaining these food items at proper temperature, until then will maintain all potentially hazardous food items at 41°F or below at all times by maintaining in refrigeration units or using ice properly with ice level above the food level. Will also consider table-top refrigerated unit

(Critical) Some potentially hazardous food items overstacked on top of reach-in-cooler on make line. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. Critical corrected: at time of inspection discarded overstacked meat and cheese items that were maintaining >41°F; food items on top >50°F. Please discuss food levels with all employees and continue to monitor with your thermometer to assure all potentially hazardous food on top of the line remains at 41°F or below at all times

Please provide some type of cup dispenser for single-service cups on tables to properly protect the cups

Please provide some type of barrier under the food prep sink rear kitchen to prevent potential contamination of clean dishes stored near the drain under sink

Observed employee filling a water container from handwash sink front counter; per manager also using handwash sink to rinse steaming pitchers front counter. A handwash sink may not be used for purposes other than handwashing. Facility planning on installing a rinse-o-matic type device to rinse steam pitchers. Please consult with our office prior to installation for proper backflow requirements. Please consider installation of an additional rinse sink front counter to allow for filling of water bottles for dining area and rinsing steaming pitchers ( steam pitchers will be sent back for warewashing a minimum every 4 hours throughout the day )

Please provide paper towel dispenser at front counter handwash sink

Some utensils found stored improperly in rear kitchen. Please store with handles up to avoid potential contamination of the food-contact end or store in a covered container

Please remove large boxes from shelf above shake/ice cream storage area that are currently blocking the light

Ice scoop at front counter bar found stored improperly with handle contacting ice. Please store ice scoop in a clean, protected location or with handle above the ice level to avoid contact with the ice