Olga's Kitchen

Contact Information

3399 Plymouth Rd
Ann Arbor, MI 48105

Health Report - 03/23/2015 (2 critical incident(s))

(Critical) Observed paper towels to now be available at the front counter hand sink. Corrected

(Critical) Observed hand soap to now be available at the front counter hand sink. Corrected

Health Report - 03/02/2015 (4 critical incident(s))

(Critical) Observed no paper towels to be available to dry hands at the handwashing sink by the front counter area. To correct, please provide paper towels in this location. ,

(Critical) Observed no hand soap to be available at the handsink by the front counter area. To correct, please provide hand soap for this location. ,

(Critical) Observed the handwash sink near the single service container storage area to be blocked with greasy food debris. Hand wash sinks are to be solely used for handwashing. Corrected by person in charge cleaning out sink so it is accessible. Observed the handwash sink by the back prep sink to be blocked by a roll cart. Corrected by moving roll cart out of the way so that the sink is accessible. Corrected. This violation has been repeated within 3 out of the last 5 inspections.

(Critical) Observed the dishwashing employee to handle soiled dishes, place them into the dishwashing machine and then handle the cleaned dishes that came out the other end without washing hands first. Corrected by discussing issue with the employee while instructing the proper methods. Informed pic of need to maintain the practice of with other employees as well. Pic indicated that staff will be retrained on this process. Corrected

Observed the hoods above the fryer to be soiled with grease and dust/debris. To correct, please have hoods cleaned now and place on a more frequent cleaning schedule

Observed the cutting board at the main prep line to have deep cuts and grooves in it. This cutting board is deemed to no longer be smooth and easily cleanable. To correct, please replace this cutting board or have it resurfaced

Observed the mop to be stored in the mop bucket. To correct, please store the mop attached to a wall so that it may properly air dry and its storage location will not contaminate surrounding walls, equipment and supplies

Observed the storage container for the ice scoop to be on the floor exposed to dust/splash and being knocked over. The normal loaction for this storage bucket is on the ice machine itself but it appears the mounting hardware is broken. To correct, please replace the mounting hardware/storage bucket with a unit that will again attach to the ice machine

Observed a lack of handwashing signage at the handsink by the ice cream serving area and the main restrooms shared with the public. To correct, please provide proper handwashing signage at these locations

Observed several scoops and tongs in the raw chicken cooler drawer by the grill to be stored jumbled in the product. Dispensing utensils shall be stored with the handles facing up and out of the product or separate from the product entirely. Corrected by removing utensils to the dishwash area for cleaning and new utensils stored near the drawer outside of the product to be replaced with new utensils after each use. Corrected

Observed several brooms stored jumbled in the mop sink. To correct, please store these brooms on the hangers provided in this location

Observed some packages of frozen salmon being thawed in standing water by the back prep area. Either thaw frozen food in cool running water or by placing into the walk in cooler to thaw. Corrected by placing (still frozen) packages of salmon in wic to thaw properly. Corrected

Observed wiping cloths (actively being used) in the dining area to not be stored in a wiping cloth solution. To correct, please store these wiping cloths fully submerged in wiping cloth buckets with the proper amount of sanitizing solution

Health Report - 09/03/2014 (5 critical incident(s))

(Critical) Observed the following food contact surfaces to be unclean: smoothie blending pitcher, a couple kitchen knives, several 1/3 pans, the angled drain shelf for clean equipment, the ice machine ice chute area, many misc. Utensils in a storage tub under the back prep kitchen counter. Except for the ice machine, these items were sent to be washed at the dish washing machine. Also, no brush cleaning kit is available for the taylor shake machine. Contact taylor soft serve co. And obtain a brush cleaning kit for the specific machine you have

(Critical) The dish washing machine (which had already been used this morning) was not dispensing chlorine sanitizer in the rinse water. The bulk pail of the chlorine concentrate was empty. Corrected by installing and priming a replacement pail of sanitizer to provide 75 to 100 ppm chlorine

(Critical) Ensure staff are trained/instructed to utilize the provided chlorine test strips to verify the minimum amount of chlorine in the rinse water when the machine is started up in the morning and at each shift change. Corrected by verifying the proper concentration of sanitizer in the rinse water with test papers

(Critical) The back prep area hand washing sink was blocked by two carts and a trash can. Corrected by moving these items out of the way to provide adequate access to the sink

(Critical) Observed small flies in several areas (beverage station in kitchen, dish washing room, back prep area, etc. ). The last documented orkin pest service visit was back in june of this year. Contact a pest control company for a service visit asap (thorough facility cleaning is needed prior to this visit to eliminate sources of food and fly breeding areas

1) several utensil storage tubs on the bottom shelf of the food prep counter are not covered to prevent misc. Debris from accumulating in these tubs. Provide a cover for these storage containers to protect the clean utensils. It is important to ensure the utensils are fully dry prior to placing them in the covered tubs for storage. 2) the ice transfer pail is being stored upright. Provide a way to invert the pail on a clean and sanitized surface or hang it up-side-down to allow moisture to drain out and to prevent misc. Debris from accumulating

All of the refrigerated cook line drawer gaskets are torn and are in need of replacement to provide a smooth and cleanable surface

Nearly all of the kitchen refrigeration equipment (including the continental freezer that is non-functional currently) is in need of cleaning of the doors, door frames and the interior bottoms to eliminate old food debris and mold/slime growth

A few areas in the kitchen have worn tile grout and cracked tiles. Replace any damaged tile and after removing any remaining grout in the deteriorated areas install a new, full thickness layer of grout to eliminate the depressions that allow moisture and food debris to accumulate

Many brooms and dust pans were stored jumbled in the bottom of the mop sink. Ensure staff hang up these tools on the hooks provided

This facility is in need of extensive deep cleaning to eliminate food sources and breeding areas for pests. All of the floor sinks and floor drains need to have their grates removed for cleaning of the grate and the drainage pipes below the floor level, under all equipment (especially around the equipment legs and against the walls), under the ice machine, behind the soda syrup rack, in the base cabinets at the soda dispensing station, under/behind the soda dispensing station spill tray, the floor drain (for the ice bin and floor sink (for the dipper well) at the front counter beverage station, etc. Contact me for a follow-up inspection of these floor and drain areas

Observed a wet mop head resting in a mop wringer. Corrected by hanging up the wet mop on the hook provided

Salad station: observed a server with an open ceramic mug of coffee at this station. Ensure staff are using cups/mugs with spill-proof tops when they are located in the kitchen

Health Report - 02/12/2014 (1 critical incident(s))

(Critical) Observed no paper towels at handsink in employee restroom (dispenser empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by restocking paper towel dispenser at time of inspection. Violation corrected

Observed floors under all cooking equipment and prep unit coolers in cooking and prep areas with an accumulation of grease and/or debris. To correct, please clean now and on a more frequent schedule

Observed clean lids (for dressing squeeze bottles) stored in a lid bin in back kitchen area that has an accumulation of sticky debris and stagnant water. All clean lids and utensils must be stored in a clean, dry area and not exposed to potential sources of contamination. Pic corrected by sending all lids and lid bin through dishmachine at time of inspection. Violation corrected.

Observed interior (behind, sides) of all drawer coolers and interior of prep unit cooler on main prep line with a heavy accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed back door in kitchen (only emergency exit in kitchen) in poor repair. Door is not able to open (sticking on raised concrete on ground outside door) and stays slightly ajar when shut. All outer openings to facility must be in good repair and all fire exits must be properly maintained. To correct, please repair door/door frame as needed so fire exit is fully functional as required.

Health Report - 08/14/2013 (4 critical incident(s))

(Critical) Observed no employee in restaurant wash his or her hands at any time during inspection (actively observed for 2 hours). Employees handled soiled equipment and changed tasks several times and did not wash hands in between tasks. Please remember that poor employee hygiene is the leading cause of foodborne illness transmission. To correct, need to educate and train employees on proper employee handwashing (how and when) as soon as possible. Temporarily corrected by educating management on proper handwashing procedures (including how and when) at time of inspection. Gm committed to educating all staff as needed. I will check on this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed cart stored in front of handsink in back prep area and beverage containers/pop holders stored in same handsink. All handsinks must be fully accessible at all times for proper employee handwashing. To correct, do not store anything in front of or in any handsink at any time. Pic corrected by relocating cart, containers and pop holders to another location in kitchen at time of inspection. Violation corrected

(Critical) Observed no soap in auto dishwashing machine at time of inspection (dispenser empty). All dishmachines must have soap and sanitizer available during all dishwashing operations. To correct, please verify soap and sanitizer levels more often and as needed. Pic corrected by replacing soap at time of inspection. Violation corrected

(Critical) Observed 2 covered pans of freshly cooked pasta noodles on wic shelf with internal food temps of 78-95f. Pasta was prepared 1. 5 hours per pic. All phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Pic stated correct cooling procedures (shallow pans, ice bath, leave pans uncovered), but it appears that staff did not follow these procedures today. Whatever cooling method you employ, staff need to be monitoring food temps as food passes through the temperature danger zone. Pic corrected by uncovering pans and putting pans in wif at time of inspection. Checked internal food temp 20 minutes later, both pans of noodles now at 50-60f. Ok to place uncovered pans back in wic. Violation corrected.

Observed several mops, brooms and cleaning supplies shoved into mop sink area and significantly disorganized. To correct, please clean up and organize mop sink area as soon as possible

Observed wet wiping cloths not stored in wiping cloth buckets in dining room. All wet wiping cloths must be completely stored in approved sanitizer in between use to prevent accumulation of bacteria on towels

Observed several pans and containers on clean dishware shelf stored and stacked wet (heavy water accumulation on edges of pans). Please remember that stagnant water can accumulate bacteria. To correct, all pans and utensils must be completely air dried before stacking and storing on shelves

Observed interior of oven on cooking line soiled with burnt on food debris. To correct, please clean now and on a more frequent schedule

Observed handsinks in prep area and dishwashing area soiled with debris and food in drain. Cannot use handsinks as dumpsinks and need to clean all handsinks more often. To correct, please clean all handsinks now and on a more frequent schedule.

Observed 3 cheese scoops stored in 2 pans of stagnant unclean water on counter in prep area. Please remember that stagnant water can accumulate bacteria. All utensils must be stored in a clean, dry area and not exposed to potential sources of contamination. To correct, need to install dipper well with flowing water or keep scoops in food with handles extending up and out of product.

Observed all clean spoons in spoon rack in server area stored with the food contact portion of utensils pointing up. All clean silverware and utensils must be stored with food contact portion of utensil pointing down (and handles up) to prevent possible contamination of utensils when handling

Observed interior of all drawer coolers on cooking and prep lines soiled with food debris. Also, observed interior of ric and freezers on ends of cooking line soiled with food debris. To correct, please clean all these coolers now and on a more frequent schedule.

Observed microwave oven on main prep line soiled with debris. Microwave is elevated on top of line and it appears that some staff cannot reach back of microwave oven when cleaning. To correct, please clean now and on a more frequent schedule. May want to relocate ovens or provide step stool as needed

Observed cutting board in prep area with deep cutting grooves and some scoring (cutting board was brand new 6 months ago). All cutting boards must be smooth and cleanable at all times. To correct, please resurface or replace cutting board as soon as possible

Health Report - 02/21/2013 (2 critical incident(s))

(Critical) Observed bell-type vacuum breaker on mop sink broken (top of breaker has been busted off). To correct, please replace as soon as possible. I will check this item at follow up inspection. Correct within 10 days

(Critical) Observed both cutting boards on main prep line with deep scores and cutting grooves. As a result, debris is collecting in these grooves and cutting boards are not able to properly cleaned and sanitized. To correct, need to replace or resurface both cutting boards as soon as possible so all surfaces are smooth and cleanable. I will check this item at follow up inspection. Correct within 10 days

Observed several packages of sealed deli meats thawing in stagnant water in back kitchen area prep sink. Internal food temp of meats were not above 41f. All phf must be thawed under refrigeration of under cool running water to prevent the accumulation of bacteria. Pic corrected at time of inspection by placing all meat packages in a pan and thawing under flowing water

Health Report - 08/20/2012 (2 critical incident(s))

(Critical) Observed uncooked cheese balls, coleslaw, mango slaw and salsa in prep unit cooler (top, bottom and drawers) with internal food temps of 48-52f. Cooler is not functioning correctly. All phf must be cold held at 41f or below at all times. Do not this cooler until properly repaired and then inspected by the washtenaw county health dept. I will check this item at follow up inspection. Correct within 10 days. Pic temporarily corrected by discarding above food items with unknown prep times and placing freshly prepared foods in wic at time of inspection. ,

(Critical) Observed unlabeled spray bottles of degreaser in dishwashing area and on chemical storage rack in employee restroom. All chemicals/toxics must be labeled with correct common name at all times for proper identification. Pic corrected by properly labeling degreaser bottles at time of inspection. Critical corrected

Observed no paper towels at handsink in front counter prep drink station area. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Observed a dented can on dry storage shelf in back kitchen area not completely separated from other food items. All dented cans and distressed merchandise must be discarded or placed in separate area of kitchen for return to supplier for credit. Pic corrected by discarding dented can at time of inspection

Observed used wet mop stored in mop sink. All mops must be hung up after use to allow for proper air drying

Observed interior of all reach in coolers and several drawer coolers (edges/sliding tracks) on cooking line with a heavy accumulation of debris. To correct, please clean now and on a more frequent schedule. , observed interior door gaskets on several reach in coolers throughout kitchen with a heavy accumulation of debris and/or mold. To correct, please clean now and on a more frequent schedule

Observed interior of 2/3 microwave ovens on cooking/prep lines with a heavy accumulation of food debris. All microwave ovens need to be cleaned every 24 hours or throughout the day as needed. To correct, please clean all microwave ovens now and on a more frequent schedule

Observed both cutting boards on prep line with deep cuts and grooves. All cutting boards must be in good repair and be smooth and cleanable. To correct, please resurface/replace cutting boards as soon as possible.

Health Report - 02/16/2012 (0 critical incident(s))

Observed lettuce and vegetable drawer coolers on prep line with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed metal ladder and cart stored in front of handsink in back kitchen area (next to prep sink). All handsinks must be completely accessible at all times for proper employee handwashing. To correct, do not store any items in or around any handsink

Observed floors under grill and fryers in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule. , observed floor drain under prep unit in cooking area with an accumulation of debris. Please clean now and on a more frequent schedule

Observed employee coats stored next to and on top of closed boxes/bags of single service containers in employee break area. Also observed employee hat and apron stored next to box of plastic gloves under prep table in cooking area. All employee belongings must be stored in an area of kitchen which cannot possibly contaminate any food or single service items. To correct, please relocate all employee belongings to proper storage area as soon as possible.

Health Report - 08/30/2011 (0 critical incident(s))

Observed floors under cooking equipment and prep units on cooking line with an accumulation of debris. To correct, please clean now and on a more frequent schedule. , observed floors in wif with an accumulation of debris. Please clean now and on a more frequent schedule

Observed salad tongs laying in rte salad mix bin on salad prep line in kitchen. All food dispensing utensils must be stored so the handle is extended up and out of food product to protect food from contamination (from employee hands). , observed plastic bowls laying in dry goods on shelf in salad prep line area. Bowls are not be used for dispensing rte foods as they are a source of potential contamination (from employee hands). To correct, please obtain and utilize proper scooping utensils for all food items as soon as possible.

Health Report - 03/02/2011 (3 critical incident(s))

(Critical) Observed covered pan of peasant soup in ric in prep area with an internal food temp of 72-76f (soup reheated 2. 5 hours? per pic). All other food in ric was cold holding at 41f or below. Cook stated that soup was cooked and cooled yesterday, reheated to 175f today at 12-1230pm then placed in ric to cool again. It does not seem likely that 175f soup cooled 100f in 2. 5 hours in a ric without the aid of any ice or other rapid cooling device. Regardless, the soup was not being cooled properly and staff were not monitoring soup as it was passing through the danger zone. As stated several times in the past, reach in coolers are not designed to rapidly cool food. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f of below within a total of 6 hours. Please note: this same critical violation resulted in an administrative conference 9/8/10 and has now been cited at the last 4/5 routine inspections. As a result you are required to attend an informal hearing at the wash. County health dept. To discuss this recurring violation. Will need to call carl walczesky at 734 222-3872 within 72 hours to schedule. ,

(Critical) Observed soiled tongs and spatulas on grill in cooking area. Cook not sure how long utensils have been there. I'm confident they have been there longer than 4 hours because no lunch dishes have been done (dishwasher called in sick and dirty lunch dishes are stacked all over dishroom). Did not see any spatulas or tongs waiting to be washed. As stated above, all soiled utensils must be washed, rinsed and sanitized after use, as needed or every 4 hours maximum. Pic corrected by sending all soiled utensils through dishmachine at time of inspection. Critical corrected. , observed soiled gyro meat slicer hanging on wall mount in cooking area (no gyro meat was on spindle at time of inspection). As stated in past, all food contact surfaces must be washed, rinsed and sanitized after use and must be clean to sight and touch. Appears staff are not following your action plan you submitted to our dept. On 9/8/10. Pic corrected by washing, rinsing and sanitizing gyro meat slicer at time of inspection. Please note: this violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control this violation. Please bring completed plan to informal hearing. If violation is cited at next inspections, enforcement actions will be necessary. ,

(Critical) Observed 3 soiled knives stored in clean knife storage rack in gyro station area, appears knives are being used to slice gyro meat, then placed back into knife rack after use without being washed or sanitized. This practice must be ceased immediately. All utensils must be washed, rinsed and sanitized after use and must be clean to sight and touch. Do not place soiled utensils back into clean knife rack. Pic corrected by sending all soiled knives through dishmachine at time of inspection. Critical corrected. ,

Observed wet wiping cloths stored next to (not inside) wiping cloth buckets in 2 different server stations in dining room. As stated in past, all wiping cloths must be stored completely submerged in wiping cloth buckets at all times to prevent the accumulation of bacteria on cloths

Observed 3 clean lid storage bins in back kitchen area with an accumulation of debris (mainly candy sprinkles and dried on debris). To correct, please clean these bins now and on a more frequent schedule

Observed covered pan of peasant soup cooling in ric in prep area. Other soups were cooling in wif with lids partially open, but this pan of soup missed. Cannot cool phf in reach in coolers. Need to utilize shallow pans, ice baths and leave pans uncovered when cooling

Observed no paper towels at handsink in prep area. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Health Report - 08/26/2010 (6 critical incident(s))

(Critical) Observed quat concentration in 3 compt sink in dishwashing area at 0ppm. Sanitizer concentration needs to be 200ppm as per manufacturers directions. Automatic dispenser is functioning correctly, but employees are not changing sink as required. To correct, please change sink as needed and verify concentration with proper test strips. Pic corrected by remixing sink to 200ppm of quat at time of inspection. Critical corrected

(Critical) Observed pan of rte creamers (individual packets) stored on prep counter next to salad prep unit with an internal food temp of 48-52f. Creamers are not stored under refrigeration. All phf rte foods must be stored at 41f or below at all times. To correct, please store all creamers in ric when not in use or purchase "no chill" creamer packets as soon as possible. Pic corrected by discarding creamers. Critical corrected

(Critical) Observed 2 covered pans of peasant soup in ric under prep line with an internal food temp of 90f. Soups were prepared 4 hours ago per pic. As stated in past, all phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within 6 hours. Reviewed corporate cooling policies at time of inspection. Staff are not following olga's sop for cooling. Staff must be utilizing uncovered pans when cooling and monitoring food as it passes through the temp danger zone. Pic temporarily corrected by discarding soup at time of inspection. I will check this item at follow up inspection. Please note: this critical violation has been cited at the last 3/4 routine inspections. As a result, you are required to attend and administrative conference at the wash county health dept. To discuss this recurring violation. Please call carl walczesky at 734 222-3872 within 72 hours to schedule. Please bring a completed risk control plan on how you are going to correct repeat violation to admin conference. , observed 2 covered pans of peasant soup in ric under prep line with an internal food temp of 90f. Soups were prepared 4 hours ago per pic. As stated in past, all phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within 6 hours. Reviewed corporate cooling policies at time of inspection. Staff are not following olga's sop for cooling. Staff must be utilizing uncovered pans when cooling and monitoring food as it passes through the temp danger zone. Pic temporarily corrected by discarding soup at time of inspection. I will check this item at follow up inspection. Please note: this critical violation has been cited at the last 3/4 routine inspections. As a result, you are required to attend and administrative conference at the wash county health dept. To discuss this recurring violation. Please call carl walczesky at 734 222-3872 within 72 hours to schedule. Please bring a completed risk control plan on how you are going to correct repeat violation to admin conference. Follow up site visit 9/21/10: observed 2 pans of peasant soup in wif with an internal food temp of 38f. Risk control plan has been developed and implemented. Pic stated that employees have been retrained in proper cooling procedures and are monitoring foods as they pass through the temp danger zone. Cooling charts are currently being utilized to assist staff in monitoring temps. Critical corrected

(Critical) Observed carton of raw shell eggs and pans of uncooked gyro meat stored above open boxes of rte lettuce. All raw animal products must be stored below and away from rte foods at all times to prevent cross contamination. Pic corrected by relocating eggs and gyro meat to another shelf in wic below and away from rte foods. Critical corrected.

(Critical) Observed soiled cutting knife (used to cut sandwiches) in prep area stored in rack after use. Also observed soiled tongs (used to dispense rte salads with dressings) placed into storage container with other clean tongs. Also observed soiled electric gyro slicer in holder next to gyro spindle (no gyro meat was being cooked on spindle). In all three cases, utensils are not being washed and sanitized after use. Need to change your cleaning frequency of soiled equipment and utensils. All food contact surfaces of equipment and utensils must be washed, rinsed and sanitized after use. Do not return soiled equipment to clean storage racks. Pic corrected by sending knife, all tongs in storage bin, and gyro slicer through dishwasher at time of inspection. Pic to educate all cooks and servers on proper utensil cleaning frequency. Critical corrected.

(Critical) Observed 2 covered pans of peasant soup in ric under prep line with an internal food temp of 90f. Soups were prepared 4 hours ago per pic. As stated in past, all phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within 6 hours. Reviewed corporate cooling policies at time of inspection. Staff are not following olga's sop for cooling. Staff must be utilizing uncovered pans when cooling and monitoring food as it passes through the temp danger zone. Pic temporarily corrected by discarding soup at time of inspection. I will check this item at follow up inspection. Please note: this critical violation has been cited at the last 3/4 routine inspections. As a result, you are required to attend and administrative conference at the wash county health dept. To discuss this recurring violation. Please call carl walczesky at 734 222-3872 within 72 hours to schedule. Please bring a completed risk control plan on how you are going to correct repeat violation to admin conference.

Observed interior door gasket on ric near gyro station soiled with raw chicken juices (no other food was stored in this cooler except pan of raw chicken). To correct, please clean now and on a more frequent schedule

Observed 2 dented cans on dry storage shelf not separated from other food items. Employees must be separating distressed merchandise before stocking on shelves. To correct, please create a distressed merchandise area in kitchen for food items waiting to be returned to supplier for credit

Observed several tongs in salad prep area and container of forks near cooking line stored with food contact portion of utensil pointing up. All utensils and clean silverware must be stored with food contact portion pointing down (and handle pointing up) to protect food contact surfaces from possible hand contamination

Observed frozen soup packages thawing in standing water in prep sink in back kitchen area. This is not an approved thawing method. All phf must be thawed under refrigeration or under cool running water at all times

Observed 1 wiping cloth bucket in dining room (near restrooms) with 0 ppm of sanitizer. Observed another wiping cloth bucket station (near swinging door in dining room) with wet wiping cloths not stored in bucket. All wiping cloths must be stored completely submerged in proper wiping cloth concentration at all times to prevent accumulation of bacteria. Need to change buckets more often.

Observed 2 covered pans of soup cooling in ric under prep line. Reach in coolers are not an designed or approved for rapidly cooling foods. As stated in past, staff must be utilizing shallow pans, ice baths and/or ice wands to rapidly cool foods and must be monitoring foods (with a thermometer) as they pass through temp danger zone.

Observed floors under deep fryers and grill areas soiled with grease and debris. Also observed floor under ice machine and floor under equipment in smoothie area (near front counter) soiled with debris. To correct, please clean now and on a more frequent schedule. , observed several floor drains throughout facility soiled with mold and debris. To correct, please clean now and on a more frequent schedule