2200 Fuller Ct., Suite 8 B
Ann Arbor, MI 48105
(Critical) Corrected: observed a proper air gap of at least 1 inch at the noted area
Corrected: observed area clean
(Critical) Observed multiple chick pea tuna melt sandwiches wrapped up in plastic wrap and made about an hour prior. Cooling shall be accomplished in accordance with the time and temperature by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; pf (2) separating the food into smaller or thinner portions; pf (3) using rapid cooling equipment ; pf (4) stirring the food in a container placed in an ice water bath; pf (5) using containers that facilitate heat transfer; pf (6) adding ice as an ingredient; pf or (7) other effective methods. Pf to correct allow the sandwich's to cool to 41f or below before wrapping in plastic wrap. Corrected: person unwrapped the noted items to allow them to cool to 41f or below
(Critical) Observed the ice machine drain line hanging down into the floor drain. A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. ((b) (p). To correct repair drain line so that it is at least one inch above the flood rim of the floor drain. ,
(Critical) Observed three facility made dressing past the use by dates. Dates ranged from 3/30-4/6. Note: today's date is 4/13/2015. A food shall be discarded if it: (1) exceeds the temperature and time combination specified in # 3-501. 17(a), except time that the product is frozen; (p) (2) is in a container or package that does not bear a date or day; (p) or (3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in # 3-501. 17(a). (p) to correct discard the noted foods into the garbage and pay closer attention to dates on facility made dressings. Corrected: person in charge discarded the noted food into the garbage.
Observed floor and pipes under three compartment sink in the dishwashing area to be soiled with a debris build up. Physical facilities shall be cleaned as often as necessary to keep them clean. To correct clean the noted items and clean at a greater frequency that keeps them clean. ,