2711 Plymouth Rd
Ann Arbor, MI 48105
(Critical) Observed no soap at handsink in cooking area (soap dispenser missing). To correct, please provide soap at handsink as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,
(Critical) Observed facility not sanitizing pans and food containers properly as surface temperature of utensils did not reach 160f or more when measured with heat tape. To correct, please repair dishmachine as soon as possible so proper sanitizing temperatures are achieved and maintained. Staff will need to sanitize all pans and utensils in 3 compt sink until dishmachine is repaired and then inspected by the washtenaw county health dept. I will check this item at follow up inspection. Corrected within 10 days. ,
(Critical) Observed staff cooling large bowl of cooked rte rice at room temperature on counter in back kitchen area. Cannot cool phf at room temp. All phf must cooled in shallow pans, staff need to using ice baths/ice wands and cooling phf uncovered and under refrigeration. Pic stated correct cooling procedures, but staff did not follow those procedures today. Whatever cooling method you employ, staff need to be checking internal food temps as food passes through the danger temp zone. To correct, please educate all staff on proper cooling methods as soon as possible. I will check this item for compliance at follow up inspection. Correct within 10 days. ,
(Critical) Observed direct connection of newly installed dipper well drain line to sewer line in front prep area ice cream station. All clear water discharges of equipment cannot be directly connected to sewer lines. Must have proper air gap to prevent any sewage backflow into dipper well. To correct, please install proper drain and air gap discharge line 1 1/2 pipe lengths above flood rim of new drain receptacle. I will check this item at follow up inspection. Correct within 10 days. ,
(Critical) Observed bowl of freshly prepared rte cooked rice cooling on counter in back kitchen area with an internal food temperature of 105-115f. Rice has been on counter for over 2. 5 hours per pic. All phf must be cooled from 135 to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Staff need to be utilizing shallower pans and ice baths and monitoring phf as it passes through the temperature danger zone. Pic corrected by discarding rice at time of inspection. Violation corrected
Observed unwrapped straws on front counter and food contact portion of straw not protected from sources of potential contamination (from customer hands). To correct, please provide wrapped straws or proper straw dispenser as soon as possible
Observed interior door gaskets on ric in prep area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule
Observed damaged lid on pan in hot holding unit on prep line (staff have constructed a duct tape handle for use). Duct tape is not an approved repair surface. To correct, please replace damaged lid as soon as possible
Observed vent filters in hood above cooking equipment with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule
(Critical) Observed facility not sanitizing pans and utensils properly as i measured 0 ppm of chlorine in 3 compt sink. All pans and utensils must be washed, rinsed and sanitized as per chemical manufacturers directions (in this case 50-100ppm). Pic corrected by properly mixing sanitizer concentration to 50ppm at time of inspection. Violation corrected.
(Critical) Employees need to checking and verifying sanitizer concentration in 3 compt sink with test strips more often. Pic corrected by educating all staff on proper sanitizer concentrations and test strip usage at time of inspection. Violation corrected
Observed interior of microwave oven in prep area with an accumulation of dried on food debris. To correct, please clean now and on a more frequent schedule
Observed several unlabeled food and spice containers (flours, sugar, salt etc. . ) in back kitchen area. Once removed from original packaging, all food items must be labeled with correct common name at all times for proper identification.
Observed employee coats and aprons hung up on side of dry storage shelf in back kitchen area directly next to food and single service items. All employee belongings must be placed in area of kitchen which cannot possibly contaminate food or single service items at any time. To correct, please install a coat rack or designate employee locker area as soon as possible
(Critical) Observed flat of raw shell eggs stored above rte yogurt and gallons of rte milk in upright cooler in back kitchen area. All raw animal products must be stored below and away from all rte foods at all times to protect rte foods from possible cross contamination. Pic corrected by relocating eggs to bottom shelf of cooler at time of inspection.
Observed unlabeled spice containers (salt, flour) on shelves in back kitchen area. All food containers must be labeled with correct common name at all times for proper identification
Observed exterior door handles on upright coolers in back kitchen area with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule
Observed no employee handwashing signs at any handsink in facility. To correct, please provide as soon as possible
Observed wet mop not hung up to dry in mop sink area. All mops must be hung up after use to allow for proper air drying