Ann Arbor, MI 48104
(Critical) Corrected: observed all noted items to have been cleaned
(Critical) Corrected: observed the new shelves to have been installed
Corrected: observed new hood vents on site ready for installation.
Corrected: observed 2 and 3 to have been corrected.
Corrected: observed all noted items to have been repaired
(Critical) Observed several bags of rice that were cooked the night before at 45f and still in the cooling process, located on the line in a two door cooler, in a tightly sealed in a bag. Cooked potentially hazardous food shall be cooled: (1) within 2 hours from 135f to 70f; p and (2) within a total of 6 hours from 135f to 41f or less. P to correct: discard the noted food and discontinue cooling food in sealed containers. Corrected: person in charge discarded the noted food and stated that they would cool the food in containers that are not sealed
(Critical) Observed the following: 1. Several bags of rice that were cooked the night before at 45f and still in the cooling process, located on the line in a two door cooler, in a tightly sealed in a bag. 2. Flat bread pizza that was made an hour prior to inspection, still in the cooling process. And stacked tightly at 48-49f. 3. Pico in the top loading sections of the coolers on the cook line at 49f made an hour prior to inspection and still in the cooling process. Cooling shall be accomplished in accordance with the time and temperature by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; pf (2) separating the food into smaller or thinner portions; pf (3) using rapid cooling equipment ; pf (4) stirring the food in a container placed in an ice water bath; pf (5) using containers that facilitate heat transfer; pf (6) adding ice as an ingredient; pf or (7) other effective methods. Pf to correct: 1. Discard the noted rice into the garbage and use one of the above cooling methods to properly cool the rice after its cooked. 2. Move the noted items to the walk-in cooler and unstack to allow the cold air to penetrate the food and properly cool it. 3. Move the noted food to an ice bath and discontinue cooling food in the top loading cooler on the cook line and do not place in the top loading section of the cooler until it is at 41f or below. Corrected: all noted items were corrected and food that needing discarding was discarded into the garbage
(Critical) Observed the following food contact surfaces soiled with a food debris build up: 1. Undersides of shelves on cook line, especially the two over the grill. 2. Two soiled knives in clean knives storage. 3. Multiple soiled dishes in clean dish storage. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to corrected: have the noted items washed, rinsed and sanitized and any dishes checked before putting them away. ,
(Critical) Observed shelving inside the glass cooler at the bar to be rusty. Multi use food-contact surfaces shall be: (1) smooth; (pf) (2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (pf) (3) free of sharp internal angles, corners, and crevices; (pf) (4) finished to have smooth welds and joints; (pf) to correct replace the noted shelves. ,
(Critical) Observed thicker parts of raw chicken cooked by conveyor oven cooking to 155f. Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature of 165f for 15 seconds on raw chicken. To correct recook chicken to at least 165f or 15 seconds. Corrected: person in charge cooked chicken to 165f for 15 seconds and informed staff to temp all chicken until oven can be calibrated
Observed all hood vents soiled in grease and dust. (a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (b) if vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. To correct soak hood vents in degreaser over night and then power wash to remove all the excess build up and clean at a greater frequency. ,
Observed the following areas of the facility in need of cleaning: 1. Floors under the cook line equipment. 2. Floor wall juncture next to the ice machine and pop box tower. Physical facilities shall be cleaned as often as necessary to keep them clean. To correct have the noted areas deep cleaned and clean at a greater frequency.
Observed the following in poor repair: 1. Hot holding unit not working at the time of inspection with food being stored inside: note: food was still at 155f. 2. Conveyor oven used to cook raw chicken not cooking chicken to 165f for 15 seconds. 3. Built in thermometer to lettuce cooler not working. Equipment shall be maintained in a state of repair and good condition. To correct: 1. Repair the noted hot warmer to hold hot food at 135f or higher. 2. Recalibrate the oven to fully cook raw chicken to 165f for 15 seconds. 3. Repair lettuce cooler thermometer. Corrected: 1. Warmer was turned on to keep hot food at 135f or higher. Note: 2 and 3 are not corrected. ,
Observed the following: 1. Slow draining floor drain at the three compartment sink in the back. 2. Vent or pipe leaking brownish water into the freezer. 3. Drain line to the walk-in cooler misaligned and leaking on to the floor, by hot water heater. A plumbing system shall be: (a) repaired according to law;(p) and (b) maintained in good repair. To correct have the noted items repaired. ,
(Critical) The following food contact surfaces found soiled: the interior bottom near blade of the blender container for star pro mixer used for bean preparation, the vegetable slicer which had been cleaned and covered with plastic wrap , cast skillet pans on shelf by make line. These food contact surfaces need cleaning. Retrain employees on correct prescraping technique prior to running through dishmachine. Provide proepr cleaning tools such as scrubbers that can fit into small places on slicer for proper cleaning. Correct as indciated above
The grease dumpster was found with an excess amount of grease build up on the outside lids and sides. Clean now and place on a more frequent cleaning schedule
The sandwich/quesidilla press needs cleaning. Clean now and place on a mroe frequent cleaning schedule.
The door for the 2 door reach in cooler is out of alignment providing a gap to the interior of the unit. Repair door to eliminate gap to aid in efficiency of unit. Food in the unit was at 41 degrees f or below at time of inspection. Correct by repairing/replacing door
The following non food contact surfaces need cleaning: the hood filters for all cooking equipment, the cabinets of the rethermalizer, the lids of the prep unit at the soup station, the lid of the chip holder lid, the interior of the beer cooler ceiling at the bar, the interior of the freezer, the canopener holder on the prep table in the rear, fire suppression system in the cook area, inside of the steamer where salsa is stored. Underside of the shelving on the make line, the outside of the blender container where attaches to the star pro mixer. Clean now and place on a more frequent cleaning schedule
The grease cup is missing for the hood above oven on same side of make line. Replace missing grease cup to catch grease and minimize dripping onto equipment below.
(Critical) Numerous stainless and plastic containers, ladles and other utensils found with excess food debris after dishwashing. Food contact surfaces must be clean to sight and touch and free of food debris. It appears that this is both an operational issue and a mechanical issue. Employee was observed not to be properly prescraping/prewashing and employee on clean unloading end was not double checking for cleanliness. In addition there may be a mechanical issue with proper function of the dishmachine or adequate cleaning frequency of the dishmachine. Retrain employees on proper technique and call for repair of unit as required. All dirty utensils were pulled off clean storage racks to be properly wash rinsed and sanitized. Correct as indicated above.
(Critical) Assorted potentially hazardous foods found at 46 - 57 degrees f in the pizza prep cooler with drawers. Raw chicken found at 46 degrees f in bottom drawer. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding foods at time of inspection.
(Critical) At onset of inspection the handsink in the rear storage/prep area was blocked for access by dolly/cart. Do not store anything directly in front of the sink or in the sink basin. Handsinks must be accessible for routine handwashing. Corrected by relocating the cart to an approved location.
(Critical) Assorted foods including burger and chicken found at 115 - 125 degrees respectively in the act hot holding units on the make line. Potentially hazardous foods must be maintained at 135 degrees f or above. The facility also uses time control on this product. If you optto use time control instead of temperature control then a written policy must be provided and adhered to. If not, temperature control must be maintained. Corrected by discarding or consuming within 4 hours of removal from temperature control.
(Critical) Assorted potentially hazardous foods found at 44 degrees f in the walk in cooler. Potentially hazrdous food must be maintained at 41 degrees f or below. There are four fans in two fan housings in this unit. The fans closest to the freezer appear to be malfunctioning elevating the food temps in the far end of the cooler. Call for repair of the unit in order to be able to maintain potenitally hazrdous foods at 41 degrees f or below. In addition relocate foods from the far end to the other end of the cooler or another unit that is functioning properly. Discard any rte foods that are out of temperature control. Correct as indicated above.
(Critical) Knives and cutting board on the line were found with food debris and are not being wash rinsed and sanitized at the required frequency. These utensils are used to prep potentially hazardous foods and must be wash rinsed and sanitized at least every four hours. Corrected by discussion with employee and manager and these utensils were sent to dishwash area and clean utensils replaced as indicated above. Retrain employees to properly wash rinse and sanitize utensils at the correct frequency.
(Critical) Assorted potentially hazardous foods found in the walk in cooler evident of undergoing improper cooling technique based on condensation noted on wrap and underside of lids. Foods are to be properly cooled in shallow pans, uncovered or with ice wands to rapidly chill through the temperature danger zone from 135 - 70 in two hours and 70 - 41 in an additional 4 hours. Make sure foods are uncovered during the cooling process. Retrain employees on proper technique and monitor.
(Critical) Thermometers are not available for the employees to temp foods including cook temperatures. Thermometers must be available for food employee use to check and monitor food temperatures routinely. Correct by providing thermometers for food employees.
(Critical) Employees are not washing hands when required. Only one employee was observed to wash hands during the inspection. Employees are required to wash hands as indicated above. In addition, handsinks are not available on the make line. The closest handsink is in the prep area around the corner from the make line. This is not considered available or visible for the make line. Provide a proposal to install a handsink for the make line where the employees can see the sink and easily access the sink to properly wash their hands routinely as indicated above. Retrain employees for proper handwashing procedures and monitor.
(Critical) Diced tomatoes found at 62 degrees f in the food prep area for tableside guacamole prep. Potentially hazardous foods must be maintained at 41 degrees f or below. Potentially hazardous food was out too long during prep. Reduce time food is out of temperature control. Corrected by rechilling to proper temperature and using within 4 hours of removal from temperature control.
The following non food contact surfaces have excess build up: gaskets on the cooler doors, underside of cookline equipment, shelf under the cook top above the drawer coolers, interior of the act units, fan grates behind fan housing, underside of all shelves attached to and above reach in coolers on cook line, interior of the beer cooler has glass debris, under all table top equipment. Pay special attention to non visible areas. Clean now and place on a routine cleaning schedule and monitor. Retrain all employees on cleaning.
Ice machine has excess mold build up inside top of unit and outside of the ice machine around edge of lid. Increase frequency of cleaning to preclude accumulation of mold. Correct by cleaning now and placing on a routine cleaning schedule.
Floor under the equipment in all areas of the kitchen have excess food debris build up. In addition, food is getting stuck behind the piping and the wall. Heavy food debris provides harborage conditions for rodents. Clean now and place on a routine cleaning schedule and monitor to assure cleanliness as required. Pay special attention to floors under the equipment and floor wall junctures
Rodent control device and mouse droppings noted on surface of water purifier housing. This area should be routinely cleaned to remove old droppings. Correct by relocating rodent control device to an approved area as discussed and clean the area now and routinely
Interior ceiling of the microwaves in need of cleaning. Clean now and place on a more frequent cleaning schedule.
Leak at the faucet of the triple sink in the rear. Leak from drainline under the triple sink. Leak at cold water knob at the bar handsink. The drainline on the ice bin at the wait station is loose and line has fallen into receiving sewer receptacle. When re-securing provide proper airgap as discussed. Repair leaks at faucets and drainlines
The stainless bowl for mixing was found stored on top of the flour. Do not place bottom of bowl in direct contact with the flour as the bottom of the bowl may not be clean. Corrected by relocating the mixing bowl to an approved location at time of inspection
The following non food contact surfaces need cleaning: the hood filters on the main cook line left of the new filters and the fire suppression piping over the grill. Clean now and place on a more frequent cleaning schedule
Thermometers found missing from the new 2 door cooler in the kitchen cook area and in a couple of coolers at the bar. Provide thermometers in order to properly monitor the temperatures for these units
(Critical) The upright cooler on the line was found to be holding ph foods at 46 - 58 degrees f on the bottom of the cooler. The unit was overstocked and circulation may be a problem for keeping potentially hazrdous foods maintained at 41 degrees f or below. Corrected by discarding foods. Minimize amount of food in the unit to determine if cold air circulation can be increased to keep ph foods at 41 degrees f or below and adjust cooler as needed. ,
(Critical) The handwash sink at the bar was not providing hot water. Hot water is required at all handsinks at a minimum of 100 degrees f for proper handwashing. Repair handsink to supply hot water 100 degrees f minimum.
(Critical) The atmospheric vacuum breaker for the dish machine is missing. Provide an atmospheric vacuum breaker for the dish machine to prevent potential for backsiphonage into the water supply.
(Critical) The water supply line was plumbed to the pop machine via the intermediate vent for the backflow preventor. This is an incorrect plumbing connection and must be repaired to be in code compliance. The intermediate vent drainline is to terminate open to allow for backflow prevention discharge and not to be under water pressure with incoming water supply. Call plumber or pop technicians to repair
(Critical) Shredded cheese found in bacon at room temperature in the salad prep area. Shredded cheese is potentially hazardous and must be maintained at 41 degress f or below. Corrected by discarding cheese/bacon at time of inspection
(Critical) The upright cooler was found to have portioned rice at 50 - 58 degrees f and salad garnish at 46 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding food in the upright cooler that was out of temperature control. Unclear if this is a cooling method issue or circulation issue in the cooler as cooler was also overstocked. ,
The handwash sign in the men's room is missing. Provide a handwash sigh for the men's restroom.
Floors behind salad prep in need of cleaning. Clean now and place on routine cleaning schedule. Corrected by cleaning at time of inspection.
Unlabelled salad oil in spray bottle that was similar to chemical spray bottle. Use approve food grade bottles for foods and properly label food as to it's contents to identify to avoid mix up. Corrected by labelling salad oil at time of inspection. ,
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(Critical) Raw chicken in marinade found on top shelf of cooler under the oven at 43 - 47 degrees f. Potentially hazardous foods must be maintained at 41 degrees f. Corrected by placing ice in pan over chicken and chilling chicken back down to 41 degrees at time of inspection. This is the normal method of keeping the chicken cold. Make sure ice in pan is always over the chicken to assure maintaining 41 degrees f or below
(Critical) Cleaner degreaser found on shelf with pans that are used for pasta prep. Reorganize this area so that chemicals and cleaners are stored separately from food contact surfaces. Corrected by relocating the pans so that they are not near the cleaners.
(Critical) Ladles and cutting boards with food debris found hanging on clean storage rack. It appears that the utensil are being returned to the clean storage rack after use. Discontinue this practice immediately. All utensils must be cleaned within four hours of use and may not be reused for dispensing during this time. Use cleaning frequency for cutting boards dependinig on what is being prepped on the cutting board. Corrected by cleaning all dirty utensils at the time of inspection
There is excess frost build up on the 2 door upright cooler at the end of the prep line. Defrost know and place on a more frequent defrost cycle.
The condensate line in the walk in keg cooler is not wrapped in insulation. Wrap the condensate line in insulation to minimize dripping of condensate onto foods stored below the line.
Utensils found with the mouth end up at the wait station and spoons found with the mouth end up in the kitchen where soup is dispensed. Invert the utensils so that the handle end is up to minimize contact with the mouth end.
Assorted foods found in the upright 2 door freezer on the prep unit without being covered. Cover foods for proper protection while in storage.
The following non food contact surfaces need cleaning: the hood filter above the grill, the inside bottom of the glass cooler at the bar, the inside of the well at the ice cream dispenser not in use. Clean now and place on a more frequent cleaning schedule
(Critical) Numerous stainless and plastic food containers were found with food debris after dishwashing. Food contact surfaces must be properly cleaned. It is probable that this is due to two things. Lack of adquate pressure from the sprayer causing improper pre wash, and possible that the dishmachine has inadequate pressure to clean the containers. Replace/repair spray rinse device by the dishmachine to provide proper pressure for proper pre wash of all utensils/containers/food contact surfaces and repair dishmachine as needed to proper remove remaining food debris during wash cycle of dishmachine. Until both of these issues are resolved, it is imperative to check all food contact surfaces for proper cleanliness after they are removed from the dishmachine prior to stacking on the clean utensil shelf.
(Critical) Foods are being prepared from ambient air ingredients including salsa and batter. Salsa prepared day of inspection was temped at 47 - 50 degrees f. Product once mixed must be rapidly cooled to 41 degrees f within 4 hours and then maintained at 41 degrees f. In the case of the salsa the bagged product of base can be chilled in the walk in cooler the previous day so that the ingredients that make the product are already at 41 degrees f or if some of the ingredients stay at ambient air temperature than the final product must be chilled to 41 degrees f before placing in the prep unit or batter station.
(Critical) Raw chicken found stored next to precooked turkey and above raw shrimp in the walk in cooler. Raw chicken must not be stored next to ready to eat foods nor above shrimp. Correct by reorganizing this section of the walk in cooler so that raw foods are properly stored with raw chicken on the bottom most shelf other raw foods above that including raw shrimp and ready to eat foods above the raw foods.
Recently washed utensils were found damp on the utensil storage rack. Make sure that all utensils, containers and food contact surfaces are properly dried prior to placing on the clean dish rack.
The hood filters and the canopy frame above the grill have grease build up. Actual grease drips were observed on the bottom of the frame and hoods have just been cleaned. Clean off grease drips to determine if the grease rebuilds in this area, if so contact company that just cleaned hoods to come back out. May also be a problem with the exhaust fan. Clean hood filters now and place on a more frequent cleaning schedule.
Split gasket on the prep unit doors. Once split gaskets are no longer cleanable. Replace split gasket.
One of the handsinks in the employee restroom was providing hot water that was less than 100 degrees f. Correct by providing enough hot water to temper water to proper temperature of at least 100 degrees f. Hot water was adjusted to provide proper temp water at time of inspection
Thermometer missing for the reach in cooler of the batter station. Provide a thermometer for this unit in order to properly monitor the temperatures for this unit.
Pop spray gun at the bar has some build up. It is unclear if this is debris or stain. Clean now and place on a routine cleaning schedule with proper cleaning techniques. The drawer frame under the draw storage at the front pick up area needs cleaning. Clean now and place on a routine cleaning schedule to eliminate food debris build up.
(Critical) Observed two 1/3 pans of left-over black beans and queso sauce in the bottom of the upright two door cooler at the end of the cook line to still be at 45 to 54f from the previous night. These pans were 1/3 to 1/2°Full and had pan covers on them. Ensure staff use effective quick cooling techniques for hot foods at the end of the night
(Critical) Observed the following food contact surfaces to be unclean: 1) most of the metal salad mixing bowls stored on top of the rib smoker (small bits of food debris, a smeared white sauce/substance and residual water that wasn't clear); 2) the white plastic insert for the lettuce chiller/dispenser (old wilted lettuce and other small misc. Debris); 3) the dispensing spout for the bar area chocolate shake machine (chocolate shake residue from the previous day); 4) the mounting surfaces for the nozzles & diffusers on the coke soda dispenser in the kitchen (old soda syrup accumulation and possibly mold growth); 5) a large chopping knife in the knife storage rack at the ready to eat prep station (appeared to be red and green vegetable residue); 6) clear yellow plate covers on a top shelf at the expo window (sauce, oil, etc. On the interior surfaces); 7) many plastic and metal kitchen 1/2, 1/3 & 1/6 pans on the storage rack (small pieces of food debris remaining); 8) and some plastic kitchen pan lids that were splashed with debris while in storage on a hook at the ready to eat food prep station. These items were sent to the dish washing station to be re-cleaned. Ensure the water in the dish washing machine is changed more frequently and that a formal inspection is made of these items after they have been washed and air dried.
(Critical) Observed the following equipment/utensils to have rough/cracked/melted food contact surfaces: 1) plastic kitchen food containers/tubs/pan lids/elevated trays; and 2) the white plastic lettuce chiller/dispenser container. The damaged items noticed in #1 above were corrected by discarding. A replacement lettuce container will need to be ordered. Ensure staff do not use a metal scrubbing pad or a metal scraping tool to clean the new lettuce container
Provide a replacement door gasket for the lettuce chiller/dispenser
In the exhaust hood above the rethermalizer & rib smoker
Observed the metal salad mixing bowls and some large clear plastic food tubs at the ready to eat food prep station to be stored upright. Keep these food containers inverted to prevent accidental contaimination of the food contact surfaces
Observed the receiving drain at the bar blending station and the drain pipes for the beer ice wells to be in need of cleaning now and more frequently in the future
Re-establish the drain line air gap for the dipper well drain line termination point (located under the cook line salad cooler), and eliminate the water leak at the coke carbonator
Observed the interior bottom surface of a residential microwave oven at the expo window to be rough and rusty. Remove and provide a commercial microwave oven
Observed missing or worn floor tile grout in the following areas that are allowing debris and/or water to collect: 1) the area in front and behind the kitchen soda dispensing station and 2) at the bar (under the bar rail at the blending station and at the drain area of the multi-door beer cooler. Remove remaining old grout in these areas and apply a full thickness layer of grout to eliminate the depressions
Observed spilled food, containers, grease/oil in the dumpster area. Please maintain this area clean to prevent the attraction of pests
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Observed the temperature dial indicator located on the dishwashing machine to not be calibrated properly. To correct schedule repairs to temperature measuring device on the dishwashing machine to indicate actual hot water operating temperatures as required
Observed pans located at utensil storage area being stored stacked together wet. To correct air dry utensils and pan prior to storage at utensil racks
Observed exhaust hood filters located in the vent hood above the smoker to need routine cleaning. To correct schedule routine cleaning of filters at exhaust hood
Observed mens public rest room with two hand sinks, one sink adjusted to provide hot water at faucet the other sink faucet valve needs adjustment to provide warmer water for proper hand washing at the left sink. To correct adjust valve under sink to introduce more hot water to feed faucet at the hand washing sink faucet as required to encourage proper hand washing
Observed broken thermometer at prep area reach-in refrigerator. To correct, should provide a thermometer at prep reach-in refrigerator that indicates operating cold holding temperatures of the unit
Observed wiping cloths located under counter of kitchen and at the bar area improperly stored. Should store in sanitizing solution as required.