3535 Green Road
Ann Arbor, MI 48105
(Critical) Corrected at time of follow-up & risk control plan inspection: all exposed food items on display observed with proper protection. Bowl of oranges and bowl of bananas served today. Discontinued serving washed apples. In the future if washed fruit (apples, pears, peaches, etc) are served will provide a covered container with tongs or place under sneeze shield with tongs to retrieve washed fruit. Another option would be to wrap washed fruit with plastic wrap. All oatmeal toppings, including walnuts, found in properly covered containers
(Critical) Corrected at time of follow-up & risk control plan inspection: a new one door "edgestar" refrigeration unit is installed on the counter at breakfast buffet. Whipped cream, cream cheese and whipped butter found at proper temperature in the refrigeration unit. The packets of margarine and carmel sauce do not need to be refrigerated. Please provide an accurate ambient air thermometer for this unit and place for easy viewing. Monitor temperature several times throughout the day to assure food maintains at 41°F or below at all times. Air temperature will need to be approximately 38°F for the food to maintain at 41°F.
(Critical) Some potentially hazardous food items found at improper temperature at breakfast bar. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by discarding cream cheese and whipped butter found at 63°F - 64°F and discarding whipped cream found at 52°F at breakfast bar. Facility using frozen food containers to maintain these food items cold; the frozen containers are not maintaining the food at proper temperature since the food is packaged and therefore insulated from the cold sides of the frozen container. It also appears the cream cheese and whipped butter containers were not frozen from previous day. The shredded cheese in the frozen food container was maintaining at 41°F since there was a small quantity in the container and the cheese is in contact with the sides of the frozen food container. Discontinue serving cream cheese, whipped butter and whipped cream until these items can maintain <41°F. As discussed last routine inspection a small table-top refrigeration unit could easily be purchased and installed to maintain these food items at proper temperature
(Critical) Apples on display at breakfast bar without protection and one of the lids for shelled walnut container does not close properly. Food on display shall be protected from contamination by use of packaging, sneeze shields, display cases or other effective means. Partially corrected at time of inspection by removing bowl of apples from breakfast bar.
Apples on display at breakfast bar not washed. Raw fuits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being offered for human consumption in ready-to-eat form
Observed some personal food items stored in 2 door upright reach-in-cooler rear kitchen. Please store any personal food items in one location contained on a tray or other container to prevent potential contamination
These areas in need of cleaning: floor/wall juncture under ovens, top of 6 burner stove and catch tray on left side. Please clean now and as often as necessary to maintain in clean condition
(Critical) Hard boiled eggs found at improper temperature at breakfast buffet. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by discarding hard boiled eggs found at 55°F. The display container currently being used is not adequate to maintain the eggs at proper temperature. Discussed installation of a small table-top refrigeration unit to store the yogurt and milk which would then free up space for the hard-boiled eggs in an ice bath in the cold well. Please provide a copy of the refrigeration unit spec sheet that you will be purchasing. The unit must be capable of maintaining the food at 41°F or below at all times. Until new unit installed you may combine milk and yogurt in one cold well and store hard-boiled eggs in ice bath in the other cold well. Please monitor the temperature of the eggs, milk and yogurt to assure these foods are maintaining at 41°F or below at all times. ,
(Critical) Some ready-to-eat displayed food items observed without protection at buffet. Please provide covered containers or place these food items under a sneeze shield. Not corrected. Washed apples can be relocated under the sneeze shield and oatmeal toppings - walnuts, brown sugar and raisins can be placed in covered containers. ,
(Critical) Improper backflow prevention device installed at mop sink. Please install vented t-valve prior to the y-connect at the mop sink. Not corrected. ,
(Critical) No utensil available for dispensing bread and bagels at buffet. Please provide a suitable utensil for dispensing food to protect the food from contamination. Per pic tongs are typically placed at these stations for customer use. Not corrected. ,
Observed ice machine drain lines without proper air gaps. Please cut drain lines or reattach twist ties to provide proper air gap for both drain lines a minimum twice the pipe diameter above the flood rim of the drain.
Please provide waste receptacle near handwash sink in kitchen for proper disposal of soiled paper towels
Light bulbs in fixtures above buffet not shielded. Please provide properly installed light shields for all light bulbs above buffet