Conway Freight Sterling Services

Contact Information

2211 Old Earhart Rd.
Ann Arbor, MI 48105

Health Report - 06/18/2015 (1 critical incident(s))

(Critical) Corrected at time of follow-up inspection: new true one door reach-in-cooler has been purchased and installed at front counter; observed food maintaining at 39°F. Second true one door reach-in-cooler at front counter has been repaired and has been maintaining temperature on and off per pic. No food stored in this unit; water bottle in unit found at 44°F. This unit will not be used for the storage of potentially hazardous food until it has been repaired or replaced. Pic has adjusted potentially hazardous cold food menu items to accomodate the one functioning reach-in-cooler on the front line. Please contact me when second ric has been repaired or replaced. This will be a courtesy inspection. In addition all refrigeration units have been placed on a preventative maintenance program. Thank you

Health Report - 05/29/2015 (1 critical incident(s))

(Critical) Not corrected at time of follow-up inspection: true one door reach-in-cooler ambient air found at 54°F. There was no food in this unit at time of inspection. Both refrigeration units shall be repaired or replaced and will be capable of maintaining potentially hazardous food at 41°F or below. At time of this inspection no cold entree on menu. Did observe employee retrieve sour cream from walk-in-cooler in rear kitchen to dispense on hot taco salad entree today. The employees in the front kitchen need the refrigeration space for cold potentially hazardous food item storage during serve period. Please contace sue manville asap for follow-up inspection. 734-222-3913 or manvilsu@ewashtenaw. Org

Health Report - 05/13/2015 (2 critical incident(s))

(Critical) Chicken wraps found at improper temperature on serve line front counter. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by discarding chicken caesar wraps found at 49°F - 58°F stacked in metal pan in hot holding unit well with ice on bottom of pan. Both true one door reach-in-coolers on cook line have out of order signs posted on the doors. At a minimum one of these reach-in-coolers shall be repaired and capable of maitnaining potentially hazardous food at 41°F or below. In the future any cold prepared potentially hazardous food items shall be stored at proper temperature in one of these reach-in-coolers and retrieved when ordered. Immediately discontinue holding cold potentially hazardous food items in a pan with ice on the bottom. This is not sufficient to maintain the food item at proper temperature (41°F or below). Per pic a cold prepared potentially hazardous food item is rarely offered on the menu (approximately twice a month). Please call for follow-up inspection when true one door reach-in-coolers have been repaired. ,

(Critical) Pop gun nozzles at pop dispensing machine in dining area found in need of cleaning. Per pic pop gun nozzles were being cleaned once a week, they will need to be cleaned daily. Corrected at time of inspection by properly cleaning and sanitizing all pop gun nozzles at pop dispensing machine. Pic will inform staff to change cleaning fequency for pop gun nozzles from weekly to daily

Hood filters front kitchen are not installed properly in hood canopy. Please install properly to eliminate any gaps for proper hood function

Coffee filters rear kitchen stored improperly. Please store in original packaging or in a covered container to protect against potential contamination

Please provide waste receptacle at front kitchen handwash sink for proper disposal of soiled paper towels

These areas in need of cleaning: underside of large floor mixer, catch tray rear kitchen 6 burner stove, and interior microwave oven in dining area (one on the bottom). Please clean now and as often as necessary to maintain in clean condition

Health Report - 11/13/2014 (1 critical incident(s))

(Critical) Observed sausage links from breakfast serve period cooling improperly in walk-in-cooler. Cooked and cooled potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Corrected at time of inspection by discarding cooked sausage found at 74°F in a full sixth pan tightly wrapped with plastic wrap. In future please place uncovered on a sheet tray in the wic or wif to cool within time and temerature parameters stated above. Pic is aware of proper cooling methods

Observed some food employees without hair or beard restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets and beard restraints that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items

These areas in need of cleaning: exterior piping under garbage disposal near grease trap and floors under shelving in dry storage room. Please clean now and as often as necessary to maintain in clean condition. Consider removing the carpet from the dry storage room under the shelving units for kitchen. This will make it easier to clean

Some unused equipment stored in kitchen. Please sort through and get rid of any items not used in the operation and maintenance of facility. This will make it easier to keep clean and prevent potential harbor age conditions for pests. It appears this facility could use some additional shelving for items that are used infrequently

Handwash sink in rear kitchen missing handwash sign. Please post handwash sign reminding food employees to wash their hands

Ice transfer bucket stored improperly on top of ice machine. Please invert when stored to prevent potential contamination

Health Report - 05/07/2014 (2 critical incident(s))

(Critical) Observed can opener gear area with an accumulation of debris and metal shavings. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. Pic stated that he ordered new can opener today as well. Violation corrected.

(Critical) Observed all rte sausage links in steam table on serve line with internal food temperatures of 115-120f (steam table well was turned off). All potentially hazardous rte foods must be hot held at 135f or more ar all times. Pic corrected by discarding sausage links at time of inspection. Violation corrected

Observed cutting board in front prep area with scoring and deep cutting grooves. To correct, please resurface or replace cutting board as soon as possible so all surfaces are smooth and cleanable

Observed floors under cooking equipment and prep top coolers in front serve line area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Health Report - 11/06/2013 (4 critical incident(s))

(Critical) Observed pan of cooked squash and pan of cooked mixed vegetables in hot holding unit in cooking area with internal food temperatures of 102-110f (vegetables were cooked in the oven and placed in hot holding unit less than 20 minutes ago per pic). All vegetables must be cooked to a minimum of 135f or more before placing in hot holding unit. Pic corrected by reheating squash and mixed vegetables to 165f and placing in serving line steam table at time of inspection. Violation corrected

(Critical) Observed 2 baskets of rte apples on counter at cashier stand at end of serving line with no protection. Apples are exposed to sources of potential contamination (customer hands, coughing, sneezing etc. . ). All self-serve rte food items need to be protected from possible sources of contamination by the use of sneeze guards or other effective means. Pic corrected by washing all apples and wrapping in clear plastic wrap at time of inspection. Violation corrected

(Critical) Observed no quat test strips in facility to measure sanitizer concentration in 3 compt sink and wiping cloth buckets. To correct, please obtain proper test strips as soon as possible. I will check this item at follow up inspection. If you want to send a picture of correction, that would be sufficient as well. Correct within 10 days. ,

(Critical) Observed facility not sanitizing pans and utensils in 3 compt sink properly as i measured over 600ppm of quat in sanitizer compt. Staff need to be sanitizing as per approved warewashing procedures and per manufacturers directions on chemical label (in this case 200ppm). Pic corrected by remixing sanitizer in 3 compt sink to 200ppm at time of inspection. Violation corrected.

Observed in use knife on the grill in front cooking area stored in between the cutting board and cooking equipment. All clean and in use utensils must be stored in a clean, dry area and protected from possible sources of contamination. To correct, please store all in use utensils in approved storage locations.

Observed wif floor and floor under prep unit coolers in front serving area with an accumulation of debris (wrappers, food debris). To correct, please clean now and on a more frequent schedule

Health Report - 05/07/2013 (1 critical incident(s))

(Critical) Observed can opener blade, can opener gear area and can opener holder in prep area with an accumulation of sticky food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener and can opener components through dishmachine at time of inspection. Violation corrected. , observed interior faceplate of ice machine in prep area with an accumulation of white slime mold. All ice machines must be washed, rinsed and sanitized as per manufacturers directions and must be clean to sight and touch. Pic corrected by removing ice and washing, rinsing and sanitizing interior of ice machine at time of inspection. Violation corrected

Observed dishmachine surfaces (interior door gaskets, hinge area) soiled with a heavy accumulation of scale and debris. To correct, please clean now and on a more frequent schedule

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

Observed in use knife on the grill stored in between the cutting board and cooking equipment. All in use utensils must be stored in a clean, dry area and protected from possible sources of contamination at all times

Observed unlabeled clear squeeze bottle of hot sauce in dining area condiment station. All food containers must be labeled with food common name at all times for proper identification.

Health Report - 11/15/2012 (0 critical incident(s))

Observed cutting board on front prep line with deep cuts and scoring. 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 - 05/21/2012 (0 critical incident(s))

Observed 2 bins of single service (s/s) knives in customer condiment station in dining room stored with the food contact portion of utensil pointing up. All utensils and tableware must be stored with the handles pointing up to prevent contamination of utensil food contact surface (from customer hands).

Health Report - 11/14/2011 (0 critical incident(s))

Observed automatic towel dispenser at handsink next to garbage disposal not functioning correctly (dispenser gets stuck). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. To correct, please repair/replace machine as soon as possible

Observed automatic soap dispenser at handsink in cooking area (next to ovens) not consistently delivering soap (dispenser randomly stops working). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. To correct, please repair/replace soap machine as soon as possible

Observed floor under prep unit cooler in front serve line area with an accumulation of debris (cooked bacon fell behind cooler). To correct, please clean now and on a more frequent schedule

Health Report - 05/17/2011 (1 critical incident(s))

(Critical) Observed gallon container of degreaser stored next to single service paper plates and open bag of waffle batter leaning up against sanitizer wiping cloth bucket on shelf under serve line. All chemicals/toxics must be stored below and away from all food and single service items at all times to prevent possible contamination. Pic corrected by removing food and paper plates from serve line and storing in approved location at time of inspection. Critical corrected

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

Observed exterior door surfaces (especially door handles) of upright coolers and freezers in prep area with an accumulation of sticky debris and handprints. To correct, please clean now and on a more frequent schedule

Observed wif floor with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed backflow preventer on mop sink missing cap. To correct, please repair or replace as soon as possible

Health Report - 12/06/2010 (0 critical incident(s))

Observed handsink in back prep area (next to upright cooler) not sealed to wall. To correct, please reseal handsink to wall as soon as possible.

Observed wiping cloth container stored next to sealed commercially prepared salad dressing packets on shelf under serve line. Bucket is separated from food, but employees could contaminate food when pulling wiping cloth from the container. Food needs to have better separation from wiping cloth bucket and must be out of the splash zone

Observed 3 small covered containers of freshly cubed chicken breast on bottom shelf in ric in front prep area with an internal food temp of 65-67f. Staff stated that chicken was cut up and put into cooler 1-1. 5 hours ago. All food must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below with 6 hours. Do not cover food containers when actively cooling under refrigeration (as heat will be trapped in container) and monitor food as it passes through the temp danger zone

Observed rif door gaskets in front prep area severely split and collecting mold and debris. To correct, please repair or replace gaskets as soon as possible

Observed wif floor with an accumulation of debris (including old food debris). To correct, please clean now and on a more frequent schedule.

Observed ventilation filters in hood in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule