3354 Washtenaw Ave
Ann Arbor, MI 48104
(Critical) Observed food employee change gloves without washing hands between going from existing gloves to new gloves. To avoid contamination of the exterior of the gloves, employees must wash hands between changing gloves. Corrected by discussing this with the employeee and employee took off those gloves and properly rewashed their hands before putting on a fresh set. Person in charge indicated that employees will be retrained on proper glove use/hand washing during their next staff meeting. Corrected
Observed a 2 door reach in prep top cooler to not be functioning. The unit had already been moved from the front prep area and no food was stored in the cooler. Person in charge indicated that repair technician had already been notiifed and were enroute to diagnose the issue. Please have this cooler repaired asap as it is a very important component of your operation.
Observed a majority of the wiping cloth sanitizing bucket solutions to be very weak. Corrected by replacing solution with fresh batches and new concentrations were ~150 ppm quat solution. Corrected
Observed two working bulk bins of rice to not be labled. Corrected by labeling the bins with the common name of food it contained. Corrected
Observed the outside dumpster lids to not be closed upon arrival to the facility. Lids to the dumpsters shall remain closed and tightly sealed at all times. Corrected by having the lids shut. Corrected
Observed the floor under the beverage dispensor in the dining area to be soiled and in need of cleaning. Observed the drain in the mop sink to be heavily soiled and in need of cleaning. To correct, the items mentioned above, please properly clean these locations now and place on a more frequent cleaning schedule
There was no manager on duty that could produce proof of food safety certification for this facility. One manager indicated that he had the certification but did not have the documentation on him. To correct, please provide documention that an employee is certified by faxing a copy of the certificate to me within one week or have a manager certified within 90 days. Fax #734-222-3930 attn: jonathan
Observed excessive trash around the periphery of the dumpsters and some being blown about the parking lot. It is understood that this is a shared dumpster with other business, but a portion of the trash strewn around the ground was of chipotle origin. A large number of crows and other birds were present as well picking through the trash. To correct, have staff thouroughly clean this area to eliminate a food source for pests and to keep odors to a minimum. Perhaps increasing the frequency of garbage pick up days would be helpful as well.
(Critical) Food assembly line: observed chopped lettuce at the beginning of the day in an uncovered metal pan resting on top of ice. The lettuce was at 63f. This lettuce was just stocked at this location. Lettuce stored this way will not maintain 41f or below. Corrected by relocating the container to a two door reach in cooler on the line. Ensure your phfs are maintained at 41f and below
(Critical) 1) the interior surfaces of the ice machine are in need of cleaning and sanitizing. 2) multiple metal 1/3 pans that were recently washed still had cilantro and other bits of food left on them. These items were sent to be re-washed. 3) the tomato dicer blade was observed with tomato skins still stuck on it. Ensure staff thoroughly clean the blade after use. Obtain an appropriately sized bottle brush for this purpose. 4) the mounting bases for the soda system diffusers was found to have slime build-up in the circular channel. Obtain an appropriately sized bottle brush for the cleaning of this equipment
(Critical) Observed multiple items (a cooking pot, utensils, and a small pail) stored in the large hand washing sink at the front kitchen area
(Critical) Apparently the pinto beans that were just reheated prior to the opening of the restaurant were reheated too quickly. The pinto beans were at 112f on the service line. Corrected by reheating to above 165f.
Neither of the two managers on duty during the inspection have a food safety certification. I was informed an employee, named alex, has the certification, but his certificate was not available at the time of the inspection. Fax or e-mail me a copy of his certificate within one week or have a manager certified within 90 days
Mop sink area: the floor to wall and the floor to mop sink junctures are in need of re-grouting/re-sealing. After removing any remaining grout/sealant, thoroughly clean and dry these surfaces before repairing them
Excessive chipotle trash was observed on the concrete around and under the dumpster. Have staff thoroughly clean this area to eliminate a food source for pests and to keep odors to a minimum
Black plastic forks stored in a cylindrical dispenser at the front kitchen were stored jumbled. Have someone with clean hands organize the forks so all the handles are extended upwards
The following areas of the establishment were observed to be in need of cleaning: the floor under the ice machine; the floor drain covers (and the piping below) at the main cook line, and the two at the dishwashing area; and the mop sink basin.
On of the wet mops was observed resting in the bottom of the mop sink. Please hang these wet mops up to facilitate faster drying
One of the two dumpster covers is missing. Contact your solid waste hauler and request a new lid/dumpster
Open cup with water found on shelf below pass counter between cook area and service area. Drinking from an open cup is prohibited in the cook/service area. Discontinue this practice immediately.
(Critical) Assorted potentially hazardous foods found at 44 - 47 degrees f in the front prep cooler on top and bottom of unit. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by relocating back up foods to walk in cooler, and serving foods on top rail within 4 hours of removal from temperature control. Unit was adjusted at time of inspection
The prep unit at the front service counter had an ambient air temperature of 46 degrees f and was holding assorted potentially hazardous foods at 44 - 47 degrees f. Unit was adjusted at time of inspection. Make sure unit is capable of holding ph foods at 41 degrees f or below, prior to placing back into service for the storage of ph foods.
This incident (6048) does not have any more information on it
This incident (36226) does not have any more information on it
(Critical) The 3c sink had quaternary ammonium concentration at about 1000 ppm. Proper concentration is 200 ppm. Water is manually mixed in and may be too warm when tested. Test with cool water and if concentration remains elevated call for adjustment. Corrected by proper sink set up and providing 200-300 ppm quaternary ammonium at time of inspection
(Critical) Chicken was cooked off to under 165 degrees f. Some of the chicken just cooked off grill did not temp out was observed to look undercooked after cutting temped at 133 degrees f. Unclear how long it had been sitting on counter to prep after cook off. Cook temp must reach a minium of 165 degrees f. Corrected by discarding chicken.
(Critical) The fax/call in line steamer had chicken and rice at 115 degrees f. Chicken and rice are potentially hazardous and must be maintained at 135 degrees f while in steamer. Steamer was either not turned on enough in advance to maintain proper hot holding temperatures and or not adjusted to proper setting. Corrected by discarding foods an dadjusting dial on this well for the stemaer. Retrain employees as previously indicated.
(Critical) Cubed steak and shredded beef found at 118 degrees f at front serve steamer. Potentially hazardous food must be maintained at 135 degrees f or above. It is possible that the well was not turned up high enough to maintain proper hot holdign temperatures. Retrain employees and use thermometer to temp foods for proper hot holding. Correctected by discarding steak/beef.
Th thermometer for the reach in cooler in the cook area is inaccurate. Provide an accurate thermomter in corder to properly monitor the temperatures for this unit.
The fax line call in steamer was not turned on enough in advance to keep foods at 135 degrees f or above. Foods were found at 115 degrees f. Ph foods must be kept at 135 degrees f or abbove. Turn on unit enough in advance to keep foods at proper temeprature.
The steamer for the front counter was not turned on enough in advance and food was found at 118 degrees f. Ph foods must be maintained at 135 degrees f. Turn unit on enough in advance to keep foods at 135 degrees f or above. Corrected by discarding foods and adjusting unit.
(Critical) At onset of inspection steak (just cooked) was observed in the steamer cooked off to medium rare. Subsequent to this, more steak was cooked and found that the thicker portion of steak was cooked to 133-134 degrees f. Grill temperature was checked and found to be under the average of 475 degrees f. Steak must be cooked to 145 degrees f internal product temperature unless there is a consumer advisory on the menu (which there is not). Note that the standard operating procedure for the facility for cooking steak documets 145 degrees f as the cook off temperature. Corrected by discarding undercooked foods and retraining employee on checking each piece of steak individually for proper cook temperature of 145 degrees f minimum.
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
(Critical) Found knives in storage rack with accumulation of food debris. Pic corrected by placing knives in dishwashing area to be washed/rinsed/sanitized. This item considered corrected
Found pans stored wet on shelf. To correct allow pans to air dry prior to storing
This incident (48521) does not have any more information on it
Found on shelf of walk in cooler, employee food bin stored on top of lettuce. To correct keep employee food away from food to be served to the public
This incident (6060) does not have any more information on it
Scoop in rice storage bin with no handle. Correct by providing handle scoop in rice bin. Store scoop with handle up not in contact with food to avoid food hand contact