Jet's Pizza

Contact Information

3127 Oak Valley Drive
Ann Arbor, MI 48103

Health Report - 07/22/2015 (1 critical incident(s))

(Critical) Can opener blade was clean. Corrected

Health Report - 07/02/2015 (3 critical incident(s))

(Critical) The can opener blade was found dirty. This is a food contact surface, and needs to be to be run through the 3 comp sink after use. Staff need to be held accountable to do this by habit. I will be back in 2 weeks to verify staff are cleaning this. ,

(Critical) I observed a can of bathroom cleaner stored with a crate of soda. There also was a spray bottle of all purpose cleaner hung from a rack where the soda is stored. This creates the potential for toxic contamination, so staff need to store chemicals in a safe location away from foods/beverages. Corrected by doing such.

(Critical) All of the items on the cold rail closest to the front window were found at 52-57*f. It was determined that someone had shut of this rail overnight, but staff did not discard any of the foods that were left on this rail. Managers need to be on top of these kinds of situations, and making sure that foods that are above 41*f are not served. We discarded all the potentially hazardous foods and re-stocked with product from walk in cooler or freezer. I will be back in 2 weeks to verify staff are monitoring equipment.

The mop was left in the mop bucket after last use. Staff need to be hanging up mop after uses to facilitate rapid drying.

You need to clean the actual utensil storage drawer on a frequent basis, as it was found dirty.

The trash basket is overflowing in the employee restroom. Staff need to keep refuse emptied on a more routine basis.

The backdoor is in need of a door sweep at the bottom to eliminate the gap where pests can enter your store.

Staff have personal foods and drinks on the top shelf in the walk in cooler where it could contaminate customer foods. If staff are going to have personal food/drinks, you need to store them in a covered container that is labeled "staff food", or equivalent.

Health Report - 01/05/2015 (2 critical incident(s))

(Critical) No paper towels were stocked at the front prep line handsink. Staff need to always keep re-stocked after depletion so staff and wash hands. Corrected by stocking.

(Critical) Date marking found not in compliance. Deli meats were not date marked (ham and salami). You also need to post the actual use by date on the sticker. Corrected by doing such.

Most of the coving at the floor/wall juncture is missing in your kitchen. By your next inspection(6 months) you need to have all the coving installed in your kitchen.

Please clean the bins that you keep your dry ingredients in more frequently.

No sanitizer bucket was found in use in the store. Staff need to be keeping them made up and keep cloth towels in sanitizer between uses. Correct by making up sanitizer bucket.

Health Report - 07/07/2014 (0 critical incident(s))

Some plastic food container covers cracked or missing section of lid. Please replace to provde good seal on top of prep unit and to provide a smooth, easily cleanable surface

Observed some employees without hair restraints. Employees shall wear hair restraints that effectively restrain their hair

Cardboard boxes used to store packaged salad dressings in salad prep unit front kitchen. Please eliminate cardboard boxes and provide non-absorbant, smooth, easily cleanable containers to store packaged salad dressings

Baseboard missing in some areas front and rear kitchen. Please replace baseboard to provide seal between floor and wall; and to provide a smooth, easily cleanable surface

Light fixture rear section of walk-in-cooler not functioning. Please repair light fixture or replace light bulbs to provide adequate lighting in the rear section of wic

These areas in need of cleaning: interior bottom upright freezer front kitchen and some shelving units in walk-in-cooler. Please clean now and as often as necessary to maintain in clean condition

Health Report - 01/07/2014 (1 critical incident(s))

(Critical) No paper towels available at handwash sink in employee restroom. Paper towels shall be provided at all times at all handwash sinks. Corrected at time of inspection by providing paper towels at handwash sink in employee restroom

Coats found stored improperly in rear kitchen. Please provide a designated area for personal item storage to prevent potential contamination

Soiled dishes found stored on the floor under handwash sink front counter. Please provide an additional storage rack to store soiled dishes on in the front kitchen

Mop stored improperly in mop room. Please hang mop to dry between uses

Observed food employee without a hair restraint. Please provide hair restraints for all food employees that effectively restrain their hair.

(1) observed duct tape on wall next to clean drainboard side of dishwash area. Please remove duct tape and repair wall as needed to provide a smooth, easily cleanable wall. (2) base coving missing from wall next to clean drainboard side of dishwash area. Please replace to provide good seal and a smooth, easily cleanable surface

These areas in need of cleaning: interior upright freezer front kitchen, handle area upright freezer front kitchen, large mixer stand rear kitchen, floor/wall juncture rear kitchen and floors under equipment and shelving units. Please clean now and as often as necessary to maintain in clean condition. Please remove empty pop crates from under shelving units to make it easier to keep floors clean

Health Report - 07/16/2013 (4 critical incident(s))

(Critical) Discard time not marked on pizza insert or wall erase board for pizza by the slice; facility using time as a public health control for sliced pizza. Corrected at time of inspection by discarding sliced pizza. In future (time out of oven and) discard time shall be written on wall erase board or pizza insert. Written policy is available. Pic could not locate marker, did end up finding marker to be used on wall erase board. Please provide a back-up marker to be used on erase board

(Critical) No dented can storage area set up in facility. Corrected at time of inspection by designating a milk crate for dented cans. Please monitor all cans for dents and set aside as needed. Provided pic with copy of dented can safety poster

(Critical) Observed dented can on storage rack. Please monitor cans and set aside in dented can return area as needed. Corrected at time of inspection by setting up dented can return area and placing dented can in container. Check with your supplier for credit

(Critical) Metal stem thermometer not calibrated properly, please calibrate routinely to assure accurate thermometer. Not corrected. There is no ice at this facility or stove to calibrate thermometer. Recommend thermistor style thermometer. ,

Some soiled dishes observed stored on floor in dishwash area. Please provide adequate shelving to store soiled and clean dishes separate

Mops found stored improperly in mop closet. Please hang to dry

Handwash sink front kitchen draining slowly. Please repair and maintain in good repair

Paper towel dispensers not dispensing paper towels at both handwash sinks in front and rear kitchen. Please repair or replace

Wet wiping cloth found stored improperly on top of prep unit front kitchen. Once wet, the cloths shall be stored in a wet wiping cloth solution at proper sanitizer concentratioin

These areas in need of cleaning: some shelving units in walk-in-cooler, mixer stand, upright freezer door handle rear kitchen and floors under shelving unit in restroom. Please clean now and as often as necessary to maintain in clean condition

Some fruit flies observed in employee restroom. Please continue to work with your extermination company to eliminate the flies. The soiled wiping cloths are stored in the restroom

Health Report - 01/24/2013 (0 critical incident(s))

This incident (38746) does not have any more information on it

Health Report - 08/01/2012 (3 critical incident(s))

(Critical) Several house flies observed in facility. Please work with your extermination company to help with eliminating the flies. Per pic they have moved soiled linens outside which has helped (please consult with linen company on proper outside storage). Please provide gap for rear door and discontinue storing exposed food outside near door (observed box of "old crust" outside by door; pic corrected by bagging up and properly discarding). You may use fly strips as long as they are placed properly to prevent potential contamination. Not corrected. ,

(Critical) Shredded cheese found at improper temperature on top of the pizza make line in a plastic tub that does not fit into the top section of the unit. Critical corrected: at time of inspection discarded shredded cheese found at 50°F. Discussed purchasing properly sized pans for top of unit and shredding cheese directly into these pans instead of plastic bus tubs. Several other jets pizza facilities have eliminated the plastic bus tubs.

(Critical) Pizza by the slice on table near pizza oven not marked with the time that is 4 hours past the time food item removed from the oven. When using time as a public health control the time that is 4 hours past the time food item removed from temperature control (pizza oven) shall be clearly marked. Critical corrected: at time of inspection pizza recently removed from oven; time out of oven/discard time (4 hours past time out of oven) clearly marked on the underside of the pizza insert

Pizza inserts stored on overturned crates. Please provide shelving unit to store a minimim 6 inches above floor on a shelf that can be easily cleaned underneath

Please cover pizza sauce when not in use to protect against potential contamination

These areas in need of cleaning: interior handwash sink front kitchen, interior top and bottom salad refrigeration unit (including rack in unit holding sheet trays- metal shavings accumulating on rack), refrigeration door gaskets both units front kitchen, interior bottom section upright freezer front kitchen, pizza conveyors and pizza oven catch trays, interior utensil drawer next to mixer rear kitchen, handle area same drawer and floors under overturned crates rear kitchen next to wic door. Please clean now and as often as necessary to maintain in clean condition

Please provide handwash sign notifying food employees to wash their hands at rear kitchen handwash sink

No food thermometer available in facility. Please provide accurate thermometer to monitor food temperatures

Observed gap bottom of rear exit door. Please install door sweep to eliminate any gaps to prevent potential entry of insects and rodents

Health Report - 02/09/2012 (2 critical incident(s))

(Critical) Observed employee rinsing dishes and placing on clean dish storage rack. Dishes shall be washed, rinsed and sanitized and allowed to air dry. Critical corrected: at time of inspection set up 3-compartment sink properly with hot soapy water in first compartment, rinse water (rinsing with spray nozzle) in second compartment and sanitizer solution at proper sanitizer concentration in third compartment.

(Critical) Dented cans observed on can storage rack. Each can should be inspected for dents prior to placing on rack; set aside as needed for return to supplier or discard. Critical corrected: at time of inspection set dented cans aside in box separate from can storage rack for return to supplier. Provided pic with can safety poster to review with all staff

These areas in need of cleaning: some shelving units in walk-in-cooler, refrigeration door gaskets pizza prep unit and pizza conveyors. Please clean now and as often as necessary to maintain in clean condition

Some clean dishes stacked wet. Please provide additional shelving or cart to air dry dishes prior to stacking

Please provide additional shelving to store unwrapped beverages off the floor a minimum 6 inches. Shelving unit should allow for easy cleaning underneath

No food thermometer available in facility. Pleasr provide accurate food thermometer

Food employees observed without hair restraints. Please provide hair restraints for food employees

Please provide handwash sign notifying food employees to wash their hands at rear kitchen handwash sink

Observed gap bottom of rear exit door. Please install door sweep to eliminate any gaps to prevent potential entry of insects and rodents

No sanitizer test kit available in facility. Please provide proper quaternary ammonium test kit to monitor sanitizer concentration in sanitizer compartment at manual warewashing operation and in sanitizer spray bottles

No sanitizer present in sanitizer spray bottle. Please use quat test kit to monitor for proper quaternary ammonium concentration

Health Report - 08/16/2011 (3 critical incident(s))

(Critical) Sliced pizza found at improper temperature on prep table. Critical corrected: at time of inspection discarded sliced pizza found at 83°F. Pizza by the slice will be kept hot in the hot holding cabinet and maintain at 135°F or above at all times. Temperature setting on hot holding cabinet adjusted at time of inspection; monitor food items in cabinet to assure they are maintaining at 135°F or above at all times.

(Critical) Observed employee not washing their hands when circumstances required handwashing. Critical corrected: at time of inspection interrupted employee to wash hands after returning from pizza delivery before engaging in food preparation. Employee properly washed hands.

(Critical) Can opener blade in need of cleaning. Critical corrected: at time of inspection can opener blade properly cleaned and sanitized

Gap at bottm of rear entrance door; provide door sweep to eliminate any gaps

Observed food employees without hair restraints.

These areas in need of cleaning: can opener stem, refrigeration door gaskets, all shelving units in walk-in-cooler, fan covers in walk-in-cooler, walk-in-cooler floors and floor/wall juncture in some areas of kitchen. Please clean now and as often as necessary to maintain in clean condition

Please provide accurate food thermometer to monitor hot and cold food temperatures several times daily. Pic could not find food thermometer

Wet wiping cloths found stored improperly. Please store in wet wiping cloth solution at proper sanitizer concentration

Please provide signs at all handwash sinks notifying food employees to wash their hands

Health Report - 02/25/2011 (1 critical incident(s))

(Critical) (1) bottom section of 3 door larosa pizza make line not maintaining food at proper temperature. (2) true coca-cola upright not maintaining food at proper temperature. Potentially hazardous food shall be maintained at 41°F or below and 135°F or above. Critical corrected: at time of inspection (1) discarded all potentially hazardous food in bottom section pizza make line found at 46°F - 47°F. Top of unit maintaining at 27°F (separate control for top rail). (2) discarded ranch salad dressing in coca-cola ric found at 56°F. Adjusted unit at time of inspection. Please discontine using these units until they have been repaired, reinspected and capable of maintaining potentially hazardous food at 41°F or below

3 door larosa make line and true upright coca-cola refrigeration unit not maintaining potentially hazardous food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times. A follow-up inspection will be required when units have been repaired and capable of maintaining food at proper temperature

Please provide adequate shelving to store unwrapped pop. Food shall be a minimum 6 inches above floor on shelving that can be easily cleaned underneath

Observed a staple on shelf above prep table. Please relocate area where salad bags are stapled and provide heavy-duty stapler to prevent potential contamination of food

Please provide accurate thermometers for all refrigeration units and place for easy viewing. Monitor temperatures several times daily

Observed some food employees without hair restraints. Food employees shall wear a hair restraint when preparing food

No paper towels at front area handwash sink. Please provide paper towels at all times at all handwash sinks. Corrected at time of inspection

Health Report - 08/26/2010 (1 critical incident(s))

(Critical) Shredded cheese found on top of make line at improper temperature; stored in plastic bus tub that does not fit into unit. Critical corrected: at time of inspection discarded shredded cheese found at 51°F top section of bus tub that was not in unit. Remaining food items top of unit maintaining at 39°F - 40°F. Please discontinue using plastic bus tubs on top of the make line as they do not fit. Found one metal and a few plastic pans that fit in top of unit. Consider shredding cheese into these containers instead of plastic bus tubs. Cleaned and sanitized metal pan properly, placed cheese into pan top of unit; entire pan fits down into cold well

Green plastic cutting board cracked on side. Please replace to provide smooth, easily cleanable surface

These areas in need of cleaning: some shelving units in walk-in-cooler and employee restroom floors. Please clean now and place on routine cleaning schedule

Provide certified manager within 90 days

Self-closer on walk-in-cooler door not functioning properly. Please repair and maintain in good repair