1901 Plymouth Rd
Ann Arbor, MI 48105
(Critical) Observed chicken noodle soup in hot holding unit at improper temperature. All other hot food items in same unit found at proper temperature. Cooked and cooled potentially hazardous food shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds. Corrected at time of inspection: reheated chicken noodle soup to >165°F; found at 119°F in the hot holding unit. All other hot phf items found >135°F.
(Critical) Observed diced chicken prepared this morning on top of the prep unit at improper temperature. Cooked 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 spreading diced chicken found at 50°F, onto a sheet tray uncovered and placing into the walk-in-freezer to finish cooling prior to placing back into top section of lift top prep unit. Please discuss proper cooling methods with all staff. The food should always be at 41°F or below before being placed into deeper pan or cambro with lid
Observed an open cup on a shelf in the rear kitchen. Employees shall drink from closed beverage containers to prevent potential contamination
These areas in need of cleaning: underside of pop dispenser housing, oven catch trays and floors under ice machine. Please clean now and as often as necessary to maintain in clean condition
Caulk missing in several areas between counter and backsplash on 4th floor guidance kitchen. Please recaulk to provide good seal between the counter and backsplash and a smooth, easily cleanable surface
Observed standing water on bottom of two door randell prep unit on cook line. Please repair to eliminate water
Top of vacuum breaker missing from backflow prevention device above garbage disposal in dishwash area. Please replace and maintain in good repair
Tasting spoons on cook line stored improperly. Please invert spoons so all handles facing employee to prevent potential contamination of the food-contact end
(Critical) Four opened half and half containers and opened milk in life guidance kitchen refrigeration units on the 4th floor observed without any date marking. Once opened, prepared or removed from the freezer refrigerated, ready-to-eat, potentially hazardous food items shall be clearly marked with the discard date. Corrected at time of inspection by discarding all product. Date opened unknown by employees. In future please open one half and half at a time; add 6 days to open date; serve or discard within time period noted
(Critical) Garbage disposal and soiled dishes in handwash sink in dishwash area in life guidance 4th floor kitchenette. Please provide a separate handwash sink that is used only for handwashing. Not corrected.
(Critical) Observed employee fill water pitcher from handwash sink in dishwash area. Handwash sinks shall only be used for handwashing. Corrected at time of inspection by discussing with employee; employee used food prep sink to fill water pitchers.
(Critical) Washed apples found stored on counter without protection at first floor "bistro" kitchen adjacent to first floor dining area and fourth floor (life guidance) kitchen. Food on display shall be properly protected from contamination by the use of packaging, sneeze shield, display case or other effective means. Temporarily corrected by discarding or relocating washed apples. In addition facility provides various displayed food ( for example: cut cheese & crackers, cut fruit and cookies on display after meal service hours for residents in the "bistro" kitchen ). Please provide some means of protecting the food on display
(Critical) Facility using time as a public health contol for pitcher of milk and cream during lunch serve period without a written procedure or without marking the time on the food items. Temporarily corrected by discarding the milk products. Pic will provide a written policy for milk products and any "bistro" afternoon snack food items that are potentially hazardous (cut cheese,cut melon, etc). Milk products are discarded after serve period and afternoon snack is discarded after 2 hours per pic
(1) top of vacuum breaker missing for backflow prevention device at garbage disposal in downstairs dishwash area. Please replace and maintain in good repair. (2) both faucet and control knob fixtures loose at 3-compartment sink rear kitchen. Please secure against wall and maintain in good repair. (3) vent tube missing from dual check valve on carbonator. Please provide
Observed soiled dishes passed through to food service side of ktichen on 4th floor life guidance kitchen. Please provide some means of separating soiled dishes from service line. For example a bus tub cart to store soiled dishes separate from food service area
Part of the oven is outside the hood canopy on the cook line. Please relocate all cooking equipment requiring ventilation under the hood canopy