4090 Geddes Road
Ann Arbor, MI 48105
(Critical) I observed uncooked pizzas at 67*f and a cooked pasta dish at 97*f. Staff need to work with smaller batches while prepping pizzas. Foods need to be 41*f or colder. Plans are to put pizza toppings in an ice bath to hold at 41*f or less and do less pizza prep at a time, while keeping prepped pizzas back in walk in coolers. Pasta was put into shallow hotel pans and quickly cooled. Corrected.
(Critical) Staff are just using hand sanitizer at the nest to wash hands. Must have soap, as sanitizer is not a substitute for soap. Corrected by stocking soap here. Repeat violation 2 times now. Complete the risk control plan. There is no handsink set up at the dish wash area once again. Within 10 days, you must post a soap and paper towel dispenser at one of the sinks in the dishwash area. I will be back in 2 weeks to verify this has been done.
(Critical) I observed an unlabelled spray bottle at the nest. Staff must keep labelled. Corrected by labelling.
(Critical) Pop diffusers were observed dirty at the nest. They need to be cleaned and sanitized every 24 hours. Corrected by doing so while present.
You need to organize all of your catering kitchenware in a manner where it is all protected. Get onto storage racks or in covered containers within 10 days. I will be back to verify this in 2 weeks
You need an accurate thermometer in the salad bar area reach in cooler.
You need to repair the condensation leak in the walk in freezer and replace the damaged door seals on the walk in cooler doors within 10 days. I will be back in 2 weeks to verify this has been done.
Exposed cups were stored under the paper towel dispenser at the main cook line handsink. Store cups in protected area. Corrected.
(Critical) I found a lexan of cream soup that was cooked the day before at 54*f today due to improper cooling methods. I want you to cool all liquids in shallow hotel pans (product not more than 2" thick), place in walk in cooler and leave covers off. Use cooling chart to verify cooling times and temps for every hot item that you cook and cool. Corrected by discarding soup and beginning new cooling methods.
(Critical) No handwash sink is designated in the dishwash room. Staff were just using hand sanitizer. You need to put up a soap and paper towel dispenser on the working sink in the dishwash area within 10 days, i will be back to verify. A roll of paper towels and a pump dispenser of soap has been provided in the interim.
(Critical) I found chicken breasts being hot held in water on the flat top grill at 125*f. Must be held at 135*f or more. Water that chicken was stored in must be pre-heated on stove to above 160*f before placing on flat top grill. Corrected by re-heating chicken to above 165*f and placing in water above 160*f.
(Critical) The reach in cooler at the salad bar is holding 44*f. Must hold 41*f or less. Do not use to hold any potentially hazardous foods until repaired. I will be back in 2 weeks to verify repair. Also, you need to get some racks in this unit so there is better air flow within the box. Also, staff need to be doing temp checks on all coolers and on salad bar on daily basis. Use charts i left you.
(Critical) Found a hose with a terminal shut off spray nozzle on it hooked up to a sink faucet that is not equipped with a pressure type vacuum breaker. You are not to use this spray nozzle. You have an approved spray rinse arm. Get a new nozzle for it if you need more pressure. Corrected by removing spray nozzle off hose.
No paper towels were stocked at the nest handsink, the salad bar handsink or the dishwash handsink. Must always keep paper towels stocked at handsinks. Corrected.
You need to shield light bulbs or use shatterproof bulbs in the dry storage room.
The hot boxes on the main serve line have doors that do not close tightly and they must be repaired so they close tightly on their own. Have this done within 10 days. I will be back to verify in 2 weeks.
You need to defrost the ice cream freezer in the nest more frequently.
You folks need to be cleaning the pop nozzles, diffusers and the area around the nozzles at least every 24 hours. Also, clean the area around the soft serve ice cream nozzles every 24 hours. The soft serve machine needs to be cleaned and sanitized thoroughly at least 2 times per week.
(Critical) Nest: found time/temperature control for safety (tcs) food, a carafe of cream 67°F on the self service table. Pic corrected by discarding cream, and has been instructed to completely change carafe when cream temperatures rises above 41°F, use a time control policy, or use no refrigeration cream cups. , nest: found time/temperature control for safety (tcs) food, a carafe of cream 67°F on the self service table. Pic corrected by discarding cream, and has been instructed to completely change carafe when cream temperatures rises above 41°F, use a time control policy, or use no refrigeration cream cups. Nest: on follow up inspection found facility using no refrigeration cream cups and tcs food, a carafe of skim milk 49°F in the 2 door glass cooler. Pic corrected by discarding skim milk, and believes the insulated carafe (filled previous day) doesnot allow cooler to keep product at 41°F for longer periods of time. Pic states she will now store skim milk in a noninsulated server (in cooler), which should allow cooler to maintain product at 41°F. Pic has been instructed to monitor that tcs food is held at 41°F or lower. Violation corrected at this time.
(Critical) Kitchen: found bottles of flavoring one covered in plastic wrap and another with push spout contaminated with dead flies in the storage room shelf. Pic corrected by discarding contaminated bottles of flavoring, and has been instructed to store flavorings in a more protected manner. , kitchen: found bottles of flavoring one covered in plastic wrap and another with push spout contaminated with dead flies in the storage room shelf. Pic corrected by discarding contaminated bottles of flavoring, and has been instructed to store flavorings in a more protected manner. Kitchen: on follow up inspection found no bottles of flavoring contaminated with dead flies. This violation was corrected on routine inspection, and re-verified on follow up.
Nest: found a stack of unwrapped coffee filters stored on top of coffee machine. To correct store coffee filters in a more protected manner, such as in original wrapping or covered storage box. Nest: found cases of single use utensils stored on the floor in the back prep area. To correct store cases of single use utensils on shelf at least 6 inches above the floor.
Kitchen: found the fan covers of various fans through out facility soiled with a dusty, greasy build up. To correct carefully clean fan covers.
Kitchen: found no quat test kit available to test sanitizing solutions. To correct provide quat test kit.
Nest: found the handle of the ice scoop laying on top of ice, in the ice bin. To correct store ice scoop with handle in an upright position.
Kitchen: found the walk in freezer door hard to close and with excess frost and ice build up. To correct repair/replace walk in freezer door, and defrost walk in freezer on a more frequent schedule.
Kitchen: found the salad and sandwich self service area with missing side sneeze guards. To correct replace missing side sneeze guards.
Kitchen: found sanitizing bucket and plastic squeeze bottles of water stored in the handsink in the grill area. To correct relocate items to more suitable areas, and keep handsink accessible at all times.
Kitchen: observed the presence of flies in the dishwashing conveyor tray return area and the enclosed drain tray area. The conveyor belt was soiled with accumulation and build up of food debris. To reduce and control flies clean conveyor track of all food debris and keep dry, and contact pest control company to target flies. Pic states the conveyor belt is not working. Recommend that conveyor if not working be removed, and area sealed to reduce areas where flies may breed.
Kitchen: found slight accumulation in the pop nozzles and diffusers of the pop machine in the self service area. To correct follow manufacturers directions, and clean pop nozzles on a schedule to preclude accumulation.