4090 Geddes Road
Ann Arbor, MI 48105
(Critical) Walk in cooler #2 was found holding product at 51*f. Walk in cooler #3 was found holding product at 46*f. Coolers must be holding foods at 41*f or less. You folks need to be monitoring your temperatures at least 2 times a day in coolers. All potentially hazardous foods in cooler #2 were discarded. . . Foods in #3 were transferred into cooler #1. I will be back in 2 weeks to verify coolers have been repaired.
(Critical) Product stocked on ice at the exhibition station found at 46*-53*f due to improper ice set up. You need to use metal pans and do not overstock them. Also, keep the ice levels to the top of the pans. Corrected by setting up as per above.
(Critical) I found 2 pans of chicken noodle casserole at 52-57*f in the walk in cooler. Was in there overnight. Staff need to put this product in shallow hotel pans and cool uncovered. Corrected by discarding and following proper cooling procedures.
Supply a small wastebasket at the handwash sinks.
You need to store all to go products on shelves at least 6" off floors. Remove all pop crates off floor.
Obtain qt-40 test papers and heat tapes for dishmachine.
Observed staff in production on the servece bar at the snack bar. Production needs to take place in the back of the house.