1207 S. University
Ann Arbor, MI 48104
(Critical) Per manager, coke company has not been out yet to service leak at asse 1022 intermediate vent. Please fax copy of work report from coke company once they come out to (734) 222-3930 attn: joy. Establishment will be closing in 2 weeks for remodeling.
(Critical) Dial probe thermometer calibrated today. Please obtain a thin tip probe thermometer for measuring temps on lunchmeat, cheese, and tomatoes. Corrected
(Critical) Intermediate vent continues to leak. Per pic, coke company has not been out to service the machine yet. Repair/replace asse 1022 so that it is no longer leaking. Correct by 4/10/15. ,
(Critical) Sliced tomatoes found on top rail of first prep unit and bins of sliced tomatoes found in reach in cooler of prep unit found to be at 38-39f. Per pic, food employees are now pre-chilling whole tomatoes in upright cooler, and using more ice in the water bath during prep. Bins of tomoatoes are not being stacked as high and not being wrapped as tightly. Corrected.
(Critical) Dial probe thermometers found to be off calibration by 5-7 degrees f. To correct, recalibrate thermometers or replace. It is strongly recommended that you obtain a thin tip digital thermometer which is better suited to check temperatures of food products on your menu. Correct by 4/10/15. ,
(Critical) Meats and cheeses found on top rail of first prep unit are at 40-41f today. Pic has not noticed any issues with functioning of prep unit. Monitor temperatures of meats and cheeses on top rail of prep unit routinely to verify that top rail unit is functioning properly. Make sure that meats and cheeses are not stacked over the rim of their container in order to maintain 41f or below. Corrected.
(Critical) Food employees seen to be washing hands in between glove changes. Corrected
(Critical) Intermediate vent at carbonator at pop machine in dining room is leaking. Backflow prevention devices need to be in good working order to minimize potential for back syphonage into the water supply. Per pic, the pop supplier will be out tomorrow. To correct, repair/replace backflow prevention device so it is functioning properly.
(Critical) Pans of sliced tomatoes found at 49-50f in reach in cooler of first prep unit. Per pic, tomoatoes had been washed and sliced 1. 5 hours earlier. Potentially hazardous foods must be rapidly chilled within 4 hours to 41f to minimize potential for bacterial growth. Pic placed sliced tomatoes in walk in freezer to rapidly chill. Pre-chill tomatoes and/or slice and stock prep unit with a smaller quantitiy that will be consumed within 4 hours. Place additional amount of sliced tomatoes in freezer to rapidly chill to 41f and then place into either storage cooler or prep unit. Pic corrected by discarding sliced tomatoes that were above 41f at 4 hours after prep.
(Critical) Probe food thermometer found to be not calibrated correctly. Food thermometers need to be calibrated correctly for verification of proper temperatures on potentially hazardous foods. To correct, calibrate or replace probe thermometer
(Critical) At time of inspection meats and cheese found on top rail of first prep unit found to be holding at 49-50f. Per pic, meats and cheeses were kept in reach in cooler of second prep unit overnight, and placed out in top rail 2 hours ago. Reach in cooler of second prep unit is currently maintaining temperature below 41f. Ambient air temperature of top rail of first prep unit meausred at 39f. Top rail of prep unit had gone through defrost cycle 30 minutes prior. Pic corrected by placing meats in walk in freezer to rapidly cool meats and cheeses to 41f or less. Pic to look at timing of defrost cycle on top rail of first prep unit. Will not stack meats and cheeses higher than rim of holding pan.
(Critical) Food employees seen to not be washing hands in between glove changes. Food employees need to wash their hands in between glove changes to minimize potential for contamination of food. To correct, retrain food employees on proper handwashing times.
Top ledges of ice machine bin found to have mold build-up and metal screws starting to rust. Food contact surfaces for non-potentially hazardous foods need to be kept clean to sight and touch to minimize contamination of food. To correct, clean now and place on a more frequent cleaning schedule. Non-rusting screws can be purchased to replace rusting screws. Some build-up noted in pop machine nozzels in dining area. Food contact surfaces for non-potentially hazardous foods need to be kept clean to sight and touch. To correct, clean now and use a wash, rinse, sanitize process for cleaning.
Water at handsinks in both men's and women's public restroom did not reach 100f. All handsinks need to have hot water at a minimum of 100f. To correct, provide water of at least 100f to handsinks in the men's and women's restrooms
Light in reach in cooler for water bottles not shielded. Lights need to be shielded or plastic coated to minimize potential for contamination. To correct, provide a light shield or a plastic coated bulb.
Faucet at 3-compartment sink found to be leaking and sounds like it has air in pipes when in use. Per pic, store to be remodeled in the next few months. To correct, repair plumbing so it is functioning properly.
(Critical) The spray rinse arm hangs below the top rim of the draintable making the water supply subject to back siphonage. Repair or replace the spring on the spray rinse arm so that it is airgapped above the top rim of the draintable when hanging freely. Correct by providing an airgap as indicated above
(Critical) Improper rapid cooling method of sliced tomatoes. Once sliced tomatoes are put into large stainless containers covered and then put into the prep unit. Temped at 63 degrees f at onset of inspection. The prep unit is inadequate to rapidly cool foods down to 41 degrees f within 4 hours. Cut enough for prep unit place in unit to be served/consumed during lunch rush. Remainder is to be rapidly chilled in freezer or other suitable equipment. Leave uncovered and use shallower containers to rapidly chill the sliced tomatoes from 63 degrees f to 41 degrees f within 4 hours
(Critical) The slicer was found to have food debris build up. Manager indicates it had jsut been cleaned. Improper cleaning technique probable. Retrin employees on proper cleaning technique of slicer. Corrected by recleaning the slicer at time of inspection. The tomato slicer was found to have food debris build up on it. The tomato slicer was on the clean storage rack. Clean now and retrain employees on proper cleaning technique. Corrected by recleaning slicer at time of inspection
(Critical) Tomatoes found to be at 63 degrees f in all prep units. Tomatoes had been sliced this am. Approximately 3 hours time has elapsed since slicing as per the writing of this report. Tomatoes in the unit temped at 57 degrees f. The remainder of the tomatoes were placed into the freezer to continue rapid cooling and were temped at 50-52 degrees f after 3 hours of slicing. Potentially hazardous foods must be rapidly chilled within 4 hours to 41 degrees f. Cutting and placing all of the tomatoes into the prep unit is inadequate to rapidly cool this food within 4 hours. Prechill tomatoes and/or slice and stock prep unit with a smaller quantity that will be consumed within 4 hours. Place additional amount of sliced tomatoes in freezer to rapidly chill to 41 degrees f and then place into either storage cooler or prep unit. Corrected by chilling tomatoes to 41 degrees f within 4 hours of removal from temperature control
All potentially hazardous foods in the second prep unit were found between 47 - 52 degrees f including deli meats, cheeses, guacamole, cut lettuce and cut tomatoes. All deli meats wrapped in plastic were found with excess condensation on the outside of the wrap. Potentially hazardous foods must be maintained at 41 degrees f or below. Store manager, ali indicates food was in unit overnite and unit has been on. Unit is not shut down and then turned back on in the morning. Garret manager on phone was provided with option to retain and test or discard. Food was discarding at time of inspection after weighing all food out of temperature control for documentation to corporate/finace. The unit was found to have an ambient air temperature of 52 degrees f at onset of inspection that elevated as high as 58 degrees f witnhin an hour of unit staying closed. Later on unit started to drop in temperature with ambient air temperature to 40 degrees f. It may be a defrost issue. Call for repair of unit. Unit is ordered out of service for the storage of potentially hazardous foods.
(Critical) Observed interior surfaces of ice machine (near ice chute) with an accumulation of mold and debris. All food contact surfaces of ice machines must be washed, rinsed and sanitized as per manufacturers directions and must be clean to sight and touch. Pic corrected by taking ice machine out of service at time of inspection, removing ice and then washing, rinsing and sanitizing all interior surfaces at time of inspection. Violation corrected.
(Critical) Observed lukewarm water (81f) at all handsinks in facility when i first arrived for inspection. All handsinks must have a minimum hot water temperature of 100f or more for proper employee handwashing. Pic corrected by cycling power to water heater and water heater turned back on. After 15 minutes, remeasured hot water temperature at all handsinks. Hot water temperature now 110f. Violation corrected. Please continue to monitor hot water temperature at all fixtures in facility and adjust/repair if needed
Observed wet mop stored in mop bucket in mop sink area (mop not hung to dry last night). All mops must be hung up after use to allow for proper air drying
Observed no employee handwashing sign in mens restroom. To correct, please provide as soon as possible
Observed wet mop stored in mop bucket in mop sink area. All mops must be hung up after use to allow for proper air drying
Observed wet mop stored in mop bucket (with used mop water) in back kitchen area. All mops must be hung up after use to allow for proper air drying.
Observed no employee handwashing signs at handsinks in mens and ladies restrooms. To correct, please provide as soon as possible
Observed back door in back kitchen area propped open at time of inspection. All outer openings to restaurant must be closed and sealed at all times to prevent entry of unwanted dirt, debris and insects.
Observed dented can of tuna on dry storage shelf in back kitchen area not completely separated from other food cans. All dented cans and distressed merchandise must be discarded or placed in separate area of kitchen to be returned to supplier for credit
Observed no employee handwashing signs in restrooms in dining room. To correct, please provide as soon as possible
Observed pop syrup boxes stored on ground in cabinet under pop machine in dining room. All food and beverages must be stored in a clean, dry location and stored a minimum of 6 inches off of ground to protect from sources of contamination.
Observed pop syrup containers stored on floor in cabinet under pop machine in dining area. All food and beverages must be stored in a clean, dry location and stored a minimum of 6 inches off of ground to protect from sources of contamination
Observed no employee handwashing signs in restrooms in dining area. To correct, please obtain as soon as possible
Observed spring on overhead spray rinse arm above 3 compt sink loose and spray nozzle is starting to sag below flood rim of rinse compartment (not completely below rim, but close). All water supply inlets must have a proper air gap above the flood level rim of the sink at all times. To correct, please repair or replace spring as soon as possible
I observed crumpled up papers under one of the sandwich prep tables. Frequently pick-up, sweep and clean the floors to promote good sanitation practices
A metal stem food thermometer is not available. Provide 2-3 thermometers for checking food temperatures. Cold holding temperatures for the sandwiches must be 41 degrees f. Or below.
Staff could not immediately located chlorine test strips. The strips should not be stored in the desk. Store them in an accessible location. Use them to check chlorine sanitizer levels. Fifty parts per million chlorine must be used in the third compartment of the three compartment sink.