Revive Mobile

Contact Information

211 W Washington
Ann Arbor, MI 48104

Health Report - 07/08/2015 (2 critical incident(s))

(Critical) Corrected at time of follow-up inspection: accurate food thermometer present at cart for monitoring food temperatures

(Critical) Corrected at time of follow-up inspection: chlorine sanitizer test kit available on cart for monitoring sanitizer concentration in wet wiping cloth solution

Health Report - 06/26/2015 (3 critical incident(s))

(Critical) No sanitizer test kit available on cart for monitoring chlorine sanitizer concentration in wet wiping cloth solution. Provide chlorine test kit. Not corrected. ,

(Critical) Observed potentially hazardous food items cooling improperly in cart. 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 above. Corrected at time of inspection: observed covered pan of cooked chicken breasts at 76°F and pan of cooked brussel sprouts at 54°F upon arrival at cart from commissary. Per pic these food items were cooked off this morning and transported to the cart. Placed chicken breasts and brussel sprouts in pan single layer and placed into the walk-in-freezer in union hall kitchen to finish cooling properly. In future the food shall be cooked and cooled properly before leaving the facility and be transported properly in a cooler with ice to arrive at facility at 41°F or below. Cart will begin using temperature logs for potentially hazardous food items leaving the facility and arriving at the cart. The fixed establishment revive replenish is located at 619 e. University, ann arbor. All food is prepared at this location.

(Critical) No food thermometer available on cart for monitoring food temperatures. Please provide accurate food thermometer. Not corrected. ,

(1) chlorine sanitizer concentration high in wet wiping cloth solution at cart. Please provide and use chlorine test kit to monitor chlorine concentration per manufacturer's label use instructions. (2) wet wiping cloth stored improperly. Once wet please store wet wiping cloth in wet wiping cloth solution at proper sanitizer concentration

Observed single-service cups being used to dispense salad toppings in cart. Please provide durable, smooth, easily cleanable scoops for dispensing food