261 Briarwood Circle
Ann Arbor, MI 48108
This incident (67761) does not have any more information on it
(Critical) Observed small portion cups containing a mango lemonade on a tray on the front counter for customers to sample. This portioned beverage was not protected from possible contamination. Temporarily corrected by discarding this product. At other times other foods are sampled such as pretzels and hot dogs. Provide a dome cover for the sampling tray or covers for these portion cups as a permanent correction
(Critical) The quat dispenser is not providing enough active ingredient to provide 150 to 400 ppm quat (per label directions). Contact your service provider and have them adjust the concentration higher to dispense the solution within this range
The door gaskets on the two door upright refrigerator are torn. Provide replacement door gaskets
Observed the mounting base for the attachment of the soda dispensing system diffusers and spouts to be in need of daily cleaning. Contact coke to order the correct brush cleaning kit for this narrow channel
(Critical) A container of mini hot dogs was found on the prep table and at 50*f. Staff need to work in smaller batches and not leave meats out for long so they stay at 41*f or colder. Managers need to be using the thermomter to take temps of foods. Corrected by modifying processes
Sanitizer levels are low in your wiping cloth buckets. Keep at 200ppm. Change out sanitizer buckets more often.
This incident (910) does not have any more information on it
This incident (34826) does not have any more information on it
(Critical) The hot water was shut off on the rear handwash sink. You need to always have hot and cold water at handsinks so water temp can be 100*f or greater. Corrected by turning shut off valve back on for the hot water!
Staff need to be cleaning the exhaust flue above the oven more often to preclude the build up of dust to the walls of the flue.
This incident (913) does not have any more information on it
This incident (34828) does not have any more information on it
You need to wash, rinse and sanitize your food storage containers at least once every 24 hours.
(Critical) I observed an unlabelled chemical spray bottle at the mop sink. Staff need to be sure to label bottles. Corrected by doing such.
Please wipe out the interior of the microwave often throughout the day. Need a sani bucket at that location.
Paper towels were not stocked at the front handsink. Staff need to restock after using up a roll. Corrected.
No sanitizer was detected in the front area sani bucket. Staff need to be sure to make up fresh batches at beginning of work day. Keep at 200ppm. Corrected!
(Critical) Pretzel dogs were observed heated to 124*f on current oven temp setting. You need to assure hot dogs get cooked to a minimum of 135*f in the center. Store policy is to cook to 165*f. You need to adjust the oven temp so the center of the hot dog reaches 135*f or more. Corrected on site by turning oven temp down to allow product to cook longer.
There were no paper towels stocked at the rear handsink. Last one to use them up should be re-stocking. Corrected.
Keep opened bags of flour in a closed container.
The sanitizer water needs to be changed out more often in the buckets at the front counter. The strength was well below 200 ppm.
Repeat violation 2 times. Once again, the interior of the microwave is not cleaned thoroughly. Staff need to be wiping this unit out more often.
Was not able to verify that this store has a current certified food safety manager. Within 90 days you must be in compliance with this. By july 21, 2010, you need to fax me over a copy of the certified certificate. Fax to craig at 734-222-3930.
Repeat violation 2 times. Once again, the mop was not hung up after use.
Please do not store the paper towels under the drain line of the front handsink.
Staff were setting the tongs with the handles back in contact with the cinnamon sugar. Keep handle out of contact between uses.
Please wring out mop and hang up after uses to facilitate rapid drying.
Remember to clean the interior top portion of the microwave oven.
The hanging thermometer in the 2 door upright cooler is not accurate (reading 25*f). The actual temp in this unit was 40*f. Put a new one in it.
(Critical) Pic was not aware of employee health reporting criteria. The poster i left them on the last inspection was not posted within the facility. Obtain a new poster and post it more securely and go over the info on this poster with all staff more often. Correct within 10 days. I will be back to verify for this in 10 days.
(Critical) I found several dented cans on your storage rack. Staff must be inspecting the integrity of the cans and pulling any dented ones for returns. Mark damaged cans for return. Corrected by doing such.
(Critical) The hot cheese sauce was found at 120*f. Must heated and held at 135*f or hotter. You need to leave this unit on at night, not pull product and try to cool it every night. Corrected by discarding product and starting with new can and new procedures.
A plastic container was in the ice bin acting as a dispensing utensil. Use an ice scoop and never allow the handle to come into contact with the ice. Suggest obtaining an ice scoop holder to mount on the side of the ice machine.
You need to obtain an nsf approved hot pot and not use the residential crock pot. You can use the crock pot to store the serving utensil in between uses in water above 135*f.
You need to clean the dust out of your exhaust flue more often.