858 Briarwood Circle, Ste E130
Ann Arbor, MI 48108
(Critical) Observed food service employee not utilize sanitizer strength test kit after setting up sanitization basin of 3 compartment sink. Informed food employee that strength of sanitization solution must be tested every time solution is made with test kit even though an automatic dispensing sanitizer solution device is used. This is to ensure automatic dispenser is operational and/or sanitizer is not used up. Corrected, by locating test kit in facility and ensuring food service employee is aware of how it is used. Discussed issue with person in charge and pic indicated that other shift staff will be retrained as well. Corrected
(Critical) Observed 10 sterno cans and 1 box of "victory" chemical water additive stored above and adjacent to single service "to go" paper bags on the storage shelf. Poisonous/toxic chemicals shall be stored in a separate designated area away from food, equipment and supplies. Corrected by moving the sterno cans and the water additive to a location that is below and away from food, equipment and supplies to avoid contamination. Corrected.
(Critical) Observed the quaternary ammonium compound solution in the sanitization basin of the 3 compartment sink to be set up by the food employee incorectly with the improper temperature (58f observed). Quat solution shall be set up with a minimum temperature of 75f. Corrected, by draining this solution and refilling basin with fresh quat solution at a temperature of 80f. Spoke with food employee and person in charge regarding proper set up procedures and retraining other shift staff on proper procudures. Corrected
Observed numberous containers stored/stacked on the clean utensil storage rack to be stored/stacked wet. To correct, please allow all containers to completely air dry after washing prior to storing/stacking
Proof of a certified manager for this facility was not available at time of inspection. Please fax copy of serv safe or similar certification to our office
Observed the condensate line in the walk in cooler (portion that runs perpendicular to the wall) to not be insulated. This portion shall be insulated to avoid a buildup of condensation and drip down to any food items that may be stored below this section of condensate line. To correct, please insulate this section of condensate line.
The food license posted for this facility is expired. Our records indicate that there are outstanding follow up inspection fees that are unpaid. Your new license cannot be issued until these are paid and your new license is paid for.
Observed 2 bulk containers with rice by the main cook line to not be labeled with their contents. To correct, please label these containers with their contents common food name
Observed several boxes of single use containers "to go" bags stored on the floor. To correct, please store these boxes a minimum of 6" off the floor and not exposed to dust and splash. This will allow for proper cleaning of the floor in this area
(Critical) Observed numerous small flies in the facility, especially under the customer self service station. Contact your pest control company and have them make a visit asap. Clean and maintain your floor sinks clean, provide fly paper in areas away from food, single service/use items (such as in the base cabinet for the dining room beverage station). Keeping the facility sanitary and free of debris build-up will give the adult flies no place to lay eggs
(Critical) In front of both front kitchen area hand washing sinks, a low stool with a wiping cloth bucket is stored there. Re-locate these stools so nothing is positioned in front of the hand sinks making it easier for staff to wash their hands
(Critical) Front counter assembly line: 1) the shredded beef and the beef steak were found to be at 120f and 102-130f, respectively. Corrected by discarding these foods and preparing a replacement supply. 2) the refrigerator (top and two door bottom portion) was only holding foods at 45 to 46f. Corrected by swapping these foods out with others from the walk in cooler (below 41f). The cook line area: 1) foods in the top of the one door unit were at 45-46f. These foods were relocated to the walk in cooler
(Critical) Observed an employee only quickly dunk a kitchen knife and a cutting board in the quat sanitizer. The label directions indicate to immerse for at least one minute. Corrected by discussing the requirements with the employee and the manager on duty
(Critical) 1) observed the following "clean" equipment to have old food residue on it still: two kitchen spoons, a deep metal hotel pan, a masher (discarded), two 1/3 pan lids, and a 1/6 pan. These items were sent to be re-washed. 2) the mounting bases for the soda dispensing system spouts and diffusers are in need of cleaning. Utilize a small diameter bottle brush (available from coke if you don't already have them) with soapy water to scrub this area. After cleaning, rinse and sanitize these surfaces
Damaged air thermometers were discovered in the following units: walk in cooler and the front counter two door refrigerator. Provide replacement air thermometers
Quite a few food particles were observed on the clean dish drain board. Maintain this area clean.
The drain of the middle dish washing sink leaks extensively. Repair as needed
The front counter refrigerator appears to be struggling to maintain foods at 41f and below. Asap adjust and/or repair this unit so it can hold foods at proper temperature. Also provide a replacement temperature control dial so staff know how much they are turning the adjustment control
The floor sink under the ice machine has a lot of build-up on it. Thoroughly clean this basin at least 2x per week. The floor and floor sink located in the base cabinet of the customer service beverage station has build-up that is allowing flies to breed. Thoroughly clean this area as needed at least 2x per week. Correct the reason why moisture is accumulating on the floor in the back corner of this space
(Critical) I observed a staff member handling raw, cut lettuce while panning the lettuce. When i asked this person why they were not wearing gloves they said that they washed their hands. Again, managers need to be properly training and holding staff accountable to be in compliance with the food code. No bare hand contact is allowed with any ready to eat foods. Corrected by donning gloves.
(Critical) I found shredded beef and shredded pork in pans on the stove not on any heat and at 75* to 92*f, which is right in the danger zone. Staff must be trained properly to work through batches once they begin. These products are a re-heat from pre-made product, so once pulled out of refrigeration, staff need to immediately heat the product to 165*f or greater and then pan up and put in hot hold unit. Corrected by discarding and educating staff about batch control.
(Critical) 2 pans of cut lemons on the self serve station do not have lids on them, as required. Obtain lids and i will be back in 2 weeks to verify you have them and are using them.
(Critical) Persons in charge are not assuring staff are in compliance with the food code(see all priority and priority foundation violations). I also observed the line check notebook and nothing was completed from yesterday(sunday, 2/9/14) and cookoff temps not completed on saturday. I want the persons in charge to develop and put into writing a detailed corrected action plan for permanent correction to all the issues contained within this report. Have a copy for me when i return for your follow up inspection in 2 weeks.
(Critical) One of the drain lines out of the ice machine on the self serve island does not have the required air gap. Permanently air gap this line and i will be back in 2 weeks to verify this has been done.
(Critical) I observed an employee working on the main prep line lick his finger and then touch the handle of the utensil he was using to make gaucamole. Staff need to immediately wash hands upon touching areas such as the mouth. When this staff was confronted by manager, he went to put gloves on without washing his hands first. Managers need to be training staff proper methods for keeping hands and gloves clean. Corrected by finally washing his hands and donning gloves.
(Critical) I observed several cans of chafer cans stored above foodservice gloves and a food prep table. Always store toxic items in safe areas away from food and food contact items. Corrected by moving into a safe location in the water tank closet.
You need much more racks supplied in the dishroom to adequately hold cleaned kitchenware so they can air dry. Ware must be air dried before stacking together. I will be back in 2 weeks to verify you have this. The racks that you do have are greasy and in need of routine cleaning. Do not use a fan in this room, as it will cause dust and dirt to become airborne and end up contaminating clean ware.
You need to post a thermometer at the dishsink so staff can take temps of solutions to assure at proper temps.
You need to thoroughly organize the water tank closet. Get stuff off the floor and not too close to water tank.
I observed an opened bag of plastic forks exposed to contamination in high traffic area by ice machine. Also, cups were stored in the splash area of the mop sink. Keep items protected by tying up bags and storing things in safe locations.
(Critical) Repeat violation 2 times in a row. Complete the risk control plan. I found a pan of raw chicken on a rack directly next to lemons, creating a cross contamination potential. Staff need to be aware of this and keep raw animal product seperated from ready to eat foods. Corrected by storing chicken in safe spot.
(Critical) Wash water temp was at 90*f while in use. Must be 110*f or hotter. Staff need to use thermometer to verify water is at proper temps. Corrected by dumping and getting water above 110*f.
(Critical) Quat test papers are not being used everyday and used improperly. Water temp needs to be between 65* and 75*f. Was at 90*f. Train staff how to properly test sanitizer strength. Corrected through education.
(Critical) I found the cold corn salad at 50*f on the line and in the cooler. It was thawed this morning and got too warm and was not cooled back down to below 41*f before panning and stocking. Put into shallow pans and cool in walk in cooler to 41*f or less and then stock to the line. Corrected by putting in shallow pans and cooling down to 41*f. Also, staff need to use thermometers to take temps. Also, the salad lettuce was found at 55*f. Cut leafy greens must be held at 41*f or less. You will need to keep the lettuce in a refrigerated unit to hold at safe temps. Using ice is not holding it at safe temps. Corrected by holding lettuce in reach in cooler on the front line.
Replace the cracked light lense over the dishwash sinks.
(Critical) On the food make line, observed chopped romaine lettuce at 63 degrees f. The lettuce was stored in a 2/3 hotel pan nested inside a full hotel pan. The 2/3 hotel pan was 1/2°Full of the lettuce. The full hotel pan had a one inch layer of ice on the bottom. The pic corrected the improper temperature by discarding the lettuce. New proper temperature lettuce was stocked into a clean 2/3 pan. More ice was placed into the full hotel pan. Item corrected. Note: as discussed during the last inspection and this inspection chopped lettuce must be held 41 degrees f or below. As a better food handling practice this pan of lettuce should be relocated to mechanical refrigeration to maintain proper temperature
Adjacent to the drink merchandiser behind the cash register observed two red buckets used for storing wiping cloths. 1. The buckets were stored on the floor. Correct by storing the bucket off of the floor 2. The wiping cloths in the bucket were not fully submerged in the sanitizer solution. Correct by storing the wiping cloths completely submerged. 3. The sanitizing solution and wiping cloths were visibly soiled with a heavy accumulation of food debris. Correct by changing the wiping cloths and solutions more frequently during the inspection the pic corrected items #1-3
(Critical) At the three compartment sink observed the manual warewashing quaternary ammonium sanitizing solution concentration to be at least 500 ppm if not higher. The dispensing system appears to be improperly calibrated. Pic corrected during inspection by calling for service. Pic plans to manually mix the solution to provide the concentration as designated on the product label. Item corrected
(Critical) Observed two handsinks not easily accessible. 1. Handsink by the three compartment sink was covered by a rolling cart. This was observed on previous inspections. Pic corrected by moving cart to another location in the dishwashing area. 2. Handsink across from the main make line/cash register had a trash can in front of it and two brooms resting on it. Pic corrected by moving trash can and brooms. Handsinks need to be easily accessible to facilitate proper handwashing. Item corrected
At three compartment sink observed the spray rinse nozzle and tension spring missing. No air gap was observed because the missing tension spring allows the spray rinse nozzle to drop below the flood rim of the sink. Pic indicates repair parts are on order and should be repaired by the end of the week
No certified manager is on staff at the store. The pic indicates he will be taking the certification class in the near future. To correct this item either 1. The pic needs to successfully complete a certification class or 2. Another employee needs to complete the certification class. Correct as outlined above
(Critical) Cases of raw romaine lettuce is stored directly next to cases of raw chicken, creating a cross contamination potential. You need to re-configure your cooler to get seperation of chicken from lettuce, or any ready to eat foods. Corrected on site.
(Critical) The quat sloution is reading below 100ppm in the dishsink with dishes in solution. You must keep at prescribed levels. . . At least 200ppm. Staff need to be using test papers to confirm proper sanitizer levels are being dispensed. Corrrected by opening constricted regulator.
There is currently no one at this store working full time that has a food safety manager certificate. Within 90 days(by may 19, 13) you need to fax over a copy of certificate from delaney(acting gm).
This incident (6028) does not have any more information on it
There is no metal stem thermometer in the store. You need to always have at least one (and a back up is highly suggested) to take cook off temps and take temps of foods on your hot and cold holding lines. Obtain one today!
You have boxed food contact items on the floor in the water heater closet. Keep on racks at least 6" off the floor. Organize this room.
The mop sink is dirty. Staff need to be keeping this clean to avoid attracting drain flies.
This incident (6032) does not have any more information on it
(Critical) The shredded beef was found holding at 115*f on the front steam table. All other items on this well were above 135*f, where temps need to be. Discussed with manager, and beef is shredded after heating to 165*f. You need to shred beef at the hot well prep station and be using the hot wells to keep foods above 135*f during prep. Staff need to do a temp check after prep before delivery to hot lines. Temps must be above 135*f. Corrected by dscarding and changing out to the above procedure.
You need to eliminate the spaces in your hood filters.
This incident (6036) does not have any more information on it
Found wet, clean pans stacked on shelf above the 3 compartment sink. To correct, let all pans air dry before stacking. May want to use additional movable cart to store drying pans on their side before stacking and moving them to storage shelf
This incident (36218) does not have any more information on it
Found the self service pop nozzles with accumulation of dark color soilded surfaces. To correct should schedule more frequent cleaning of the pop nozzles as required to keep the pop nozzles clean as required
(Critical) I found cooked off beek steak on the "fax" line at 101°f. Must be holding at 135°f or greater. All other items on this line were at safe temps. Watch staff procedures and be sure temps are at safe temps. Corrected by discarding and mark had discussion with line cooks.
Allow serving baskets and trays to air dry after cleaning.
Please keep enough sanitizer solution in buckets so towels are completely submerged.
(Critical) Observed beef at 119 degrees f. Located at hot food holding unit at the front line hot food line preparation area. Pic person in charge corrected this item by removal of the beef from the hot food holding insert pan unit and replacement with hot food in pan found above 148 degrees. This item was corrected during this routine inspection by removal and discard of food and replacement with hot beef at above 148 degrees f. As required
(Critical) Observed the self service area ice bin at beverage station of customer area without proper air gap on the drain line above the drain the ice bin drains into. To correct secure an air gap of twice the diameter of the drain line pipe of the ice bin above the flood rim of the floor sink drain it drains into. , observed the self service area ice bin at beverage station of customer area without proper air gap on the drain line above the drain the ice bin drains into. To correct secure an air gap of twice the diameter of the drain line pipe of the ice bin above the flood rim of the floor sink drain it drains into. 2/15/2011°Follow up inspection observed an air gap provided on the drain line pipe of the ice bin above the drain the ice bin drains into at the self-service beverage station of customer area. This item was observed to be corrected by providing an air gap on the drain line of the ice bin at the beverage station as required
Observed push cart placed in front of hand sink located at the three compartment sink at the back warewashing area. To correct provide access to the hand washing sink at all times, relocate push cart to allow access for employee hand washing as required
This incident (6043) does not have any more information on it
This incident (6045) does not have any more information on it
This incident (36222) does not have any more information on it