4559 Washtenaw Ave Ste B
Ann Arbor, MI 48108
(Critical) Water at front handsink now reaches a minimum of 100f. Corrected
(Critical) Chemical dispenser at 3-compartment sink has been repaired and quat sanitizer now has concentration of 200ppm. Corrected. Continue to check quat sanitizer concentration with test strips routinely.
Please provide proof of employee enrollment in food safety program. Fax to joy at (734)222-3930
Floor of walk-in cooler dry, and condensate line has been repaired and no longer has duct tape holding it together. Corrected.
(Critical) Hot water at front handsink in kitchen area has a maximum temperature of 93f. All handsinks are required to meet a minimum temperature of 100f or above for proper handwashing. To correct, repair handsink so that water reaches 100f. ,
(Critical) Quat sanitizer concentration in sanitizing compartment of 3-compartment sink found at 150ppm or below. Quat sanitizer was dispensed from chemical dispenser. Sanitizer levels need to be at a proper concentration for proper sanitization of food contact surfaces. To correct, rewash dishes that were sanitized at an improper concenctration, manually mix quat sanitizer checking for 200ppm with test strips until chemical dispenser for sanitizer has been repaired, and shown to be dispensing the correct quat sanitizer concentration. ,
Condensate line of walk in cooler has duct tape holding one of the piping joints together, and some standing water found on floor inside walk in cooler. Plumbing needs to be maintained in good working order, and piping needs to be smooth and cleanable. To correct, repair leak on condensate line and remove duct tape. ,
Clean plastic pizza topping containers found stacked wet on clean utensil rack. All food contact surfaces must be air dried before stacking. To correct, allow containers to air dry, and retrain food employees on air drying procedures.
This facility currently does not have a food employee with food safety certification. Foodservice establishments are required to have a food employee certified in food saftey. To correct, have a food employee obtain food safety certiification. ,
(Critical) The prep table for dough prep and the grates/racks for pizza prep table are not being cleaned at the required frequency based both on discussion with manager and observation. Frequency for cleaning is required as indicated above based on what prep is occuring in these areas. The grate/racks must be cleaned a minimum of once every 4 hours and the dough prep table (if used soley for dough prep) once every 24 hours. Proper clean in place technique for wash, rinse and sanitize must be employed on the dough prep table. The pizza prep racs are to be manual cleaned and sanitized in the 3 c sink. Retrain employees as to proper cleaning/sanitizing frequency and procedure. Correct as indicated above. ,
(Critical) Toilet paper not available at the toilet of the employee restroom. Provide toilet paper for the employee restroom. ,
(Critical) Spray bottle with sanitizer found to have 0 ppm quaternary ammonium. This spray bottle is described as being used to sanitize the food prep table and other food contact surfaces. Provide proper concentration based on manufacturer's specifications to properly sanitize the food equipment/contact surfaces as required. Correct as indicated above. ,
(Critical) The tomato dicer, slicer for green peppers, can opener blade and cutting board at the prep station had food debris build up. The equipment and cutting board are not being cleaned properly. Retrian employees on proper cleaning technique in order to have these pieces of equipment and the cutting board cleaned correctly. Provide tools and implements necessary to properly clean all food equipment and food contact surfaces. Correct as indicated above. Dirty utensils including lids of containers found on the clean storage rack above the 3c sink. Clean now and retrain employees on correct cleaning procedure for these items so that food debris does not remain after proper cleaning and sanitizing. Correct as indicated above. A risk control plan is required due to 2x repeat violations. ,
(Critical) The person in charge did not demonstrate knowledge of employee health policy, allergen awareness. In addition the employee did not properly explain clean in place procedures, frequency of cleaning food equipment and food contact surfaces. Further the pic was unaware as to where the sanitizer was in the facility. Retrain the employee to be in compliance with food code requirements applicable to this facility. Correct as indicated above. ,
The pizza oven ledges and rollers and catch trays need cleaning. Clean now and place on a more frequent cleaning schedule to preclude accumulation of debris and carbon build up.
The following non food contact surfaces need cleaning. The canopener holder, the hood filters, the nfc surface of the cutting board inbetween the gaps of the base for the equipment build into the cutting board and where the cutting board is attached to the roll cart. Clean now and place on a mroe frequent cleaning schedule.
The cover for the waste receptacle in the employee unisex restroom was on the floor behind the receptacle. Replace the cover for the wastebasket for proper disposal of tampax.
Scoops found with handle end in the product. Keep handles of scoops out of the food product to minimize contact with the food when trying to obtain the handle.
Split gaskets on the doors of the prep unit and door of the reach ini cooler. Torn gaskets are not cleanable. Replace split gaskets.
The lids to the pizza prep unit were kept open even when food was not being prepared and during non rush periods. Keep lids cosed for proper protection
The pizza prep unit lip that holds the well is cracked. There is food debris built up in this area as it is no longer smooth and cleanable nor sealed. Replace this frame/lip area so that the area is smooth and cleanable. Pipe insulation wrapped in duct tape covers the handles of the doors that open midway for the pizza oven. The duct tape is fraying and this is a non smooth, non cleanable area. Replace with approved materials that are smooth and cleanable to cover the handle or use oven mitts or gloves designed for hot handling. Correct as indicated above.
The hot water knob on the handsink faucet in the prep area was difficult to turn to shut off the hot water. Repair or replace handle so that the water can be easily turned on and off. The drain for the sanitizer compartment in the 3c sink has a slow leak and drips out of the compartment. There is aluminum foil used to slow the process by covering the drain. Repair or replace the stopper so that the water can be retained in the compartment for proper manual dishwash set up. Correct as indicated above.
(Critical) At onset of inspection the handsink was blocked for access for routine handwashing by a large wastebasket parked directly in front of the sink. Do not place anything in front of the handsink or in the handsink basin blocking access for routine handwashing. Corrected by relocating the large wastebasket away from the handsink allowing access to the sink for proper handwashing
(Critical) Severely dented can of tomato sauce found on the can storage rack. Dented cans are to be stored in a separate designated location away from regular can storage for return to the supplier. Return to supplier or discard. Corrected by removing can from the storage rack and setting aside for return
(Critical) The tomato dicer, onion slicer and cutting board at the prep station had food debris build up. The equipment and cutting board are not being cleaned properly. Retrain employees on proper cleaning technique in order to have these pieces of equipment and the cutting board cleaned correctly. Corrected by cleaning not and discussion with manager regarding retraining employees
Thermometer for the prep unit is missing. Provide a thermometer for this unit in order to properly monitor the temperature of the unit. Corrected by providing a thermometer for this unit in order to monitor the temperature of the unit
Dirty tubs used for dough storage found on the floor in the rear storage area awaiting return to commisary for cleaning. Utensils/equipment must be stored a minimum of 6" above the floor to allow access for routine cleaning. Correct by providing additional shelving for this area.
The utensil tub on shelf in rear storage by the prep/3c sink area is in need of cleaning. This tub is for storage of clean utensils. Clean now and place on a more frequent cleaning schedule.
The gaskets on two of the doors of the prep unit are torn. Once torn they are no longer cleanable. Replace split gaskets. The pop cooler which is for pop storage only had an ambient air temperature of 50 degrees f. Call for repair of unit. Only non potentially hazardous foods ie. Pop are stored in this upright cooler in front section of store
The cover for the waste receptacle for the rest room is missing. A covered waste receptacle is reuqired in a unisex restroom. Provide a covered waste receptacle for proper disposal in the employee restroom.
Thermometers missing from the prep and reach in coolers and upright coolers. Provide thermoemters where missing in order to properly monitor the temperatures for these units.
This incident (40799) does not have any more information on it
Metal stem thermometer on shelf over the 3c sink is not properly calibrated. Calibrate thermometer in ice water as discussed to properly monitor food temeratures
Bulk container with flour is not properly labelled. Label container as to its contents for proper identification to avoid mix up and for proper labelling
(Critical) Degreaser found hanging on the prep sink while employee was washing peppers. Store degreaser in a separate designated location away from foods and prep areas. Corrected by relocating the degreaser spray bottle to an approved chemical storage location
Thermometer for the reach in cooler where dressings are stored is missing. Provide a thermometer for this unit in order to monitor the temperatures for this unit. Corrected by providing a thermometer for the cooler.
Measuring cup scoops found in the food product on the top of the prep unit with handles in and touching the food. When storing dispense utensils in food keep the handles up to minimize contact with the foods.
Paper towels missing from the employee restroom handsink. Provide paper towels for proper hand drying. Corrected by providing paper towels
(Critical) Sanitizer concentration low at manual warewashing operation. Critical corrected: at time of inspection emptied sink and set up again at proper quaternary ammonium concentration. Facility does have quat test kit to monitor
Overturned crates used as legs for shelving units rear kitchen; crates are not smooth and easily cleanable and are difficult to clean around. Please provide proper legs for 2 shelving units rear kitchen.
Please cover pizza sauce and barbecue sauce front prep table when not in use. Corrected at time of inspection; covers provided
Sanitizer test kit not being used to monitor quat concentration at manual warewashing operation and in chemical spray bottles. Please monitor quat concentration throughout the day and change as needed
No sanitizer present in chemical spray bottle. Please provide sanitizer at proper concentration
(Critical) Several severely dented cans found on can storage rack. Food packages shall be in good condition and protect the integrity of the contents. Critical corrected: at time of inspection set dented cans aside for return to supplier. Temporary dented can storage area set up; please inspect all cans before placing on can storage rack. A permanent dented can storage area will be set up and dented can policy will be reviewed with all staff
Please remove blue tape on top of pizza make line to provide a smooth, easily cleanable surface