5910 Jackson Ave
Ann Arbor, MI 48103
(Critical) Repeat violation 2 times in a row. Complete the risk control plan and fax or e-mail into me within 10 days. Once again, i found the raw fish next to the fryer above the maximum of 41*f. Found at 46*f. I also found the raw hamburger at 48*f on the cold table. Once again, this was due to improper set up of the cold table. The fish was in a pan and not covered and staff left one slot of the cold well open. The burger was being insulated by 3 plastic bags below the current bag. From now on, i want you to dump the raw burger directly into the pan and use a deeper pan. For the fish, you need to keep them covered. Managers need to be sure these procedures are being followed by all shifts. Corrected by setting up properly while present.
(Critical) I found several cold holding temperature violations. The sliced tomatoes and lettuce was found at 47-49*f on the cold line. The fish was found at 45*f next to the fryers and the hamburger was found at 47-50*f next to the grill. All of these violations were due to improper use of the cold rails. The tomatoes and lettuce was double panned, the fish were in pans lined with plastic bags and the hamburger was double stacked in the cry-o-vac bags. This is keeping the cold from contact with the pans from contacting the foods and keeping them at the required 41*f or less. Managers need to work with staff to change these procedures so all foods are directly in contact with pans. Also, staff need to be taking temps of much more food that are on the cold rails, not just one item. All foods were quick chilled back down in the walk in freezer to below 41* and then re-stocked to cold wells. Didn't discard because foods were out for less than 2 hours. Corrected by properly setting up foods in cold rail pans.
(Critical) The long brush that is used to clean out the frozen yougurt chutes was stored with the dirty mops/brooms hanging on the wall with them. You need to store this item in a clean, sanitized area as it used to clean food contact items. Corrected by washing, rinsing and sanitizing the brush and storing in a clean location.
Store your plasticware with handles up so staff don't have bare hand contact with food portion of utensil.
Observed exterior surfaces (top/sides) of dishmachine with an accumulation of scale and debris. To correct, please clean now and on a more frequent schedule
Observed inconsistent water temperature at handsink at end of cooking line (near wic). Water temperature did reach 103f, but had to hold knee pedal at certain pressure point when in operation in order to achieve proper water temperature (appears handsink mixing valve may be stuck). To correct, please repair handsink as needed
Observed clean lids stored in lid bins that have an accumulation of debris (used paper towel, debris) on clean dishware shelf in back kitchen area. All clean lids and utensils must be stored in a clean, dry area and not exposed to potential sources of contamination. To correct, please clean all lids and lid bins now and on a more frequent schedule
Observed exterior surfaces of both nut bins, batter bins and bulk flour and sugar bins on dry storage shelf with an accumulation of loose and dried on food debris. To correct, please clean now and on a more frequent schedule
Observed wet mop stored in bottom of mop sink. All mops must be hung up to dry after use to allow for proper air drying
Observed large bag of pre cooked chicken breasts thawing in 5 gallon container of stagnant water in back kitchen area prep sink (half the bag was in stagnant water, the other half of bag was hanging out of container at room temperature). Internal food temperature of chicken was measured at 32-39f. 2 minutes after i arrived, chicken was immediately moved to wic once staff found out that the health inspector was in kitchen. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria. Please ensure all staff are trained in proper thawing methods as needed
Observed ventilation filters in vent hood above flat top grill with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule
Observed exterior surfaces of both bulk nut containers on dry storage shelf in back kitchen area with a heavy accumulation of food debris. To correct, please clean now and on a more frequent schedule
Observed couple of interior door gaskets on upright freezer across from fryers in poor repair (split/broken). To correct, please repair/replace all damaged gaskets as soon as possible
(Critical) Staff not trained on proper test strip usage for dishmachine and wiping cloth buckets. Manager on duty did not know proper sanitizer concentration for dishmachine (50-100ppm) and attempted to use quat test strips to check bleach concentration in dishmachine. To correct, please ensure all staff (especially managers) are trained in proper warewashing operations including test strip usage. Corrected by educating manager on duty on proper sanitizer concentrations and test strip usage at time of inspection. Violation corrected
Observed interior door gaskets on reach in freezer and ric in prep area with a heavy accumulation of food debris. To correct, please clean now and on a more frequent schedule. , observed exterior surfaces of batter mixes/flour containers in dry storage area with an accumulation of food debris. Please clean now and on a more frequent schedule
Observed scooping utensils laying on top of food in the rte cashew and walnut bins on dry storage shelf in back kitchen area. All utensils must be stored so they do not possibly contaminate food items at any time (from employee hands). To correct, please store all scoops so the handle extends up and out of food product.
Observed wif floor with an accumulation of dirt and food debris. To correct, please clean now and on a more frequent schedule. , observed ventilation covers on ceilings in both mens and ladies restrooms with a heavy accumulation of dust and debris. To correct, please clean now and on a more frequent schedule
Observed wet mop stored in mop bucket in mop sink area. All mops must be hung up after use to allow for proper air drying
(Critical) Observed bins of individually portioned containers of rte mashed potatoes and green beans in wic improperly datemarked (containers are marked with a letter designation not a date). Pic and staff could not clearly identify what letters meant (prep or discard date) and new datemark system not posted or in approved sop's. Other phf in wic (deli meats) had discard dates clearly marked on packages. All potentially hazardous rte foods must be clearly marked with a 7 day discard date (day 1 is prep/slice date). To correct, please keep datemarking system consistent and ensure all staff are properly trained and able to explain what dates/letters mean (recommend using dates only). Pic corrected by properly datemarking all mashed potatoes and green beans at time of inspection. Pic will be consulting store management regarding using one consistent datemarking system and train staff as needed. Violation corrected
(Critical) Observed no soap in dishwashing machine (dispenser empty). To correct, please ensure all dishwashing chemicals are changed as needed to ensure dishmachine is properly washing, rinsing and sanitizing at all times. Pic corrected by refilling soap dispenser at time of inspection
(Critical) Observed 3 boxes of rte pickles stored in between several boxes of raw hamburger and raw chicken on dunnage rack in wic. All raw animal foods must be stored below and away from all rte foods at all times to prevent possible cross contamination. Pic corrected by relocating pickles to another shelf at time of inspection. Critical corrected
Observed wet mop stored in empty mop bucket in back kitchen area utility room. All mops must be hung up after use to allow for proper air drying
Observed scooping utensils laying on top of food in the rte nut bins in dry storage area. All utensils must be stored so they do not possibly contaminate food items (from employee hands). To correct, please store all scoops so the handle is extended up and out of food product at all times. , observed 3 ice cream scoops partially submerged or laying on top of dipper well in custard station area. All utensils must be completely submerged in flowing dipper well when not in use to prevent the accumulation of bacteria.