Ann Arbor, MI 48104
(Critical) Both of your metal stemmed thermometers are not accurate. One reads 45*f and the other reads 38*f in an ice bath. If calibrated corrected should read 32*f +/- 2*f. Staff need to be calibrating the thermometers on a weekly basis. Highly recommend getting a digital themometer, as they tend to not get out of calibration. Corrected by adjusting to correct temp.
(Critical) I found a can of raid insecticide in the cabinet under the sinks. If you are going to have insecticides in the kitchen, it needs to be commercial grade insecticide which is approved for use in foodservice facilities. Corrected by discarding.
This incident (40584) does not have any more information on it
(Critical) I found a gallon of bleach and and a container of dishsoap in a cabinet above the counter where clean kitcheware was drying, creating a potential for toxic contamination of untensils. Always store cleaning agents in the cabinet below the sinks to control this risk. Corrected by doing such.
The 3 well hot hold unit was not completely plugged in and no heat on unit when i arrived. Caterer drops off food and turns on unit at this site. Caterer needs to be sure to check that unit is plugged in and working properly before leaving the site. Last inspection, this unit was not plugged in, so this appears to be an ongoing issue here! corrected by plugging in unit.
You need to have a thermometer inside the cooler in the kitchen and monitor daily to assure holding 41*f or colder.
No paper towels stocked at the handsink in the kitchen. Must always keep stocked.
No handsoap available at the handsink in the kitchen. Always keep stocked. High suggest mounting a soap dispenser on wall at the handsink.