472 Briarwood Circle
Ann Arbor, MI 48108
(Critical) I observed the owner not use soap when washing hands. Soap must be used when washing hands. Corrected him as i saw it.
(Critical) You need a new spring on your spray rinse arm so there is at least a 1" air gap at the end of the nozzle to the top of the spill rim. Must be done within 10 days. I will be back in 2 weeks to verify it. 5-
(Critical) You need to permanently air gap the 2 drain lines out of the ice machine. I will be back in 2 weeks to verify this has been done.
(Critical) There was not any chlorine sanitizer detected in 3rd compartment sink. Must keep at 50-100ppm. Use test papers to confirm. Corrected by adjusting to proper levels and re-sanitizing dishes on drainboard.
(Critical) I observed the owner touch a baby bottle nipple with his hands and then not wash his hands. I had to tell him to wash his hands. You must always wash your hands after they are soiled in any way. Corrected by properly washing hands.
(Critical) When i came in there was way too much food sitting out waiting to be cooked. You must be working in smaller batches. I observed a large tub of batter chicken at 56-62*f. This amount of chicken will take about 3 hours to cook off, therefore you need to bring out in small batches at a time, fry off, place cooked product on sheet pan and cool in walk in cooler and then bring out another small batch to fry. Corrected by doing this procedure.
The rear handwash sink was blocked up with all kinds of kitchen ware in the sink. You can't be doing this.
No certified food safety manager at this site. Owner has an indonesian language barrier and failed at first attempt at course through msu extension. A 2nd attempt was made with a manager through sysco and that person also did not pass exam. You have 90 days to get certified. Will talk with joan miller about allowing owners son to assist with language issues.
You have way too much personal foods stored in your walk in cooler and freezer. Take this food home. You are not to have personal foods stored with your guest foods.
Post handwash sign in male restroom.
Foods in walk in freezer are not solidly frozen as temperature in there is around 30*f. Spoke with cooling company (on the mark) and they said they have problems due to no fresh air where compressors are in attic space above the walk ins. Will need to have fresh air returns supplied to the attic area. Need to talk with mall manager about this.
You need to clean the wall and the floor at the wok and also clean the floor drain under the prep sink more often.
You need to put a door sweep on the walk in cooler to eliminate the gap that is there.
Repair the front handsink faucet that is loose and leaking.
None of the bulk storage bins were labelled. Keep labelled with common name of contents. Corrected on site.
(Critical) The prep top cooler was found holding product at 48*f within the box of the unit. Must be holding 41*f or less. You are ordered not to use this unit to hold any meats, cheeses or eggs in until repaired and re-inspected by me. Fix within 10 days, call me as soon as it is repaired. Owner has my card.
(Critical) Repeat violation 2 times in a row. Once again, i found uncovered beverage cups (2) in the kitchen. You must not allow your staff to get away with this. Complete the risk control plan thoroughly on how you are going to assure that cups with lids and straws are going to be permanently used by all workers. I will be back in 10 days to review risk control plan and see that it is working.
(Critical) Observed a considerable amount of product being cooled in an unsafe manner. You are cooking off way too much breaded chicken and cooling it in large tubs and not on the sheet trays and tray rack like you were told yo must do. I found grilled and cubed chicken that was cooked off yesterday that was still at 48*f after nearly 24 hours. Product was destroyed and discarded. The "speedrack" was stored in upper storage area. I had them bring it down and place breaded chicken cooled off today on sheet trays. You must purchase 6 more sheet trays so you can utilize the entire sheet rack and you need to limit the amount of foods you cook off ahead of time since you have a very small walk in cooler. I am going to come back in 2 weeks or so to verify you are cooling product in a safe manner. Owner knows the time and temp range to get through (sign posted at walk in).
You need to put up a new mop holder so you can hang your wet mop up to dry between uses.
You need to use your chlorine (bleach) test papers. Train staff how to use them.
Repeat violation 2 times in a row. Within 10 days, you need to replace your grooved cutting board on your prep cooler or sand it down. I will be back to look at it in 10 days.
There was no detectable chlorine in either wiping cloth bucket. You need to keep it at 50 to 100 ppm. Use test papers to determine correct amount and when you need to make up a fresh batch. Corrected.