Denny's Restaurant # 864

Contact Information

3310 Washtenaw
Ann Arbor, MI 48104

Health Report - 07/27/2015 (1 critical incident(s))

(Critical) Sliced grape tomatoes found sitting out at room temperature above the prep unit in container temped at 48 - 49 degrees f. Cook indicates they sit out for ease of access. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding tomatoes. Numerous assorted cryovaced steaks found in the drawer below the cook line at 47 - 49 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below to minimize potential for growth of bacteria. Corrected by discarding steak at time of inspection. It is possible that the drawer is either misaligned or the gasket is not seeding properly leaving a gap that allows this draw to elevate in temperature as it is close proximity to the cooking equipment. Call for repair of drawer.

This incident (69433) does not have any more information on it

The lemon cutter was found to have food debris. It is not being cleaned at the required frequency or not properly being cleaned. Clean now and place on a more frequent cleaning schedule and retrain employee on proper cleaning technique.

Numerous assorted cryovaced steaks found in the drawer below the cook line at 47 - 49 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below to minimize potential for growth of bacteria. Corrected by discarding steak at time of inspection. It is possible that the drawer is either misaligned or the gasket is not seeding properly leaving a gap that allows this draw to elevate in temperature as it is close proximity to the cooking equipment. Call for repair of drawer.

Both of the thermometers in the walk in cooler are broken. Replace thermometers n order to properly monitor the temperatures of the units

Bagged nacho cheese and cheese sauce found on back burner sitting in water at 98 degrees f with the pilot light only barely on. Nacho cheese and cheese sauce are potentially hazardous and must be maintained at 135 degrees f or above. As per cook on make line, he needed the front burner for cooking eggs moved the nacho cheese and cheese sauce to back burner. The back burner does not work and the front burner was empty when the nacho cheese and cheese sauce were temped. Corrected by discarding food at time of inspection. The back burner must be repaired for adequate hot holding during rush period. Correct as indicated above.

Health Report - 02/09/2015 (3 critical incident(s))

(Critical) Pic has implemented a new policy on hash brown cooling method. Food employees now place rehydrated hash browns into 2 inch hotel pans, and places on speed rack in walk in cooler. Pan of rehydrated hash browns in walk in cooler temping at below 41f today. Food employees then pull one to two pans of cooled hash browns to keep in reach in cooler on cook line. During busy times, cook will combine 2 pans of cooled hashbrowns into a larger pan resulting in four inches of product to keep in reach in cooler on cook line. Violation has been corrected

(Critical) Dishes/utensils on clean utensil rack were clean and free of food debris. Dish wash employee soaking utensils and dishes before running through dish machine and is checking for cleanliness before storing on clean utensil rack. Vegetable slicer blade clean. Blendtec mixer and other food contact surfaces found to be clean. Violation has been corrected

(Critical) Cardboard has been removed, and replaced with smooth and easily cleanable metal slates. Violation has been corrected

Soap dispenser at front hand sink near employee break room has been repaired, and dispensing soap properly. Violation has been corrected

Back door floor threshold has been repaired and weather stripping has been provided to eliminate the large gap under the door. Violation has been corrected.

Reach in cooler in front serving area has now been repaired, and ambient air temperature found to be at 38f today. At time of inspection, cooler was empty, so there were no food products temped. Violation has been corrected

Observed cook on kitchen cook line wash hands in between glove change. New handwash signage in place at handsink. Per pic, employees have received training regarding proper handwashing. Violation has been corrected

Sinks in men's and women's restrooms have been repaired and are draining properly. Floor drain at the ice machine at the far wait station no longer contains standing water. Faucet at 3 compartment dishwashing sink has been repaired and is no longer leaking. Pic is working on addressing corrosion on vacuum breaker at dish machine

Health Report - 01/14/2015 (7 critical incident(s))

(Critical) Cartons of hash browns rehydrated by adding hot water to them. They are left in carton. Found sitting out at room temperature temped at 128f and subsequently put in cooler to cool. An hour later they were temped and found at 110f. In attempt to cool down to 41f within a maximum of 4 hours, hash browns were placed onto sheet tray and into 2 tubs w/ approximate depth of 4 inches and placed into freezer. At the four hour mark, hash browns were temped. Those on sheet tray had reached 38f, and those in the tub were at 85f. Hash browns in tub were discarded. The facility is cooling hash browns using an improper cooling technique. Once rehydrated with hot water, hash browns need to be placed onto sheet trays and put in cooler. Potentially hazardous foods need to be cooled rapidly from 135f to 70f within 2 hours, and from 70f to 41f within an additional 4 hours to minimize potential for bacterial growth and toxin production. Correct as indicated above. ,

(Critical) Food employees on make line observed not to wash hands in between glove changes. Hands need to be washed prior to putting on gloves to prevent potential for contamination of food. Food employees on the make line were observed to wash hands once during this 5 hour inspection. Employees are required to wash hands in between glove changes, in between handling raw and ready to eat foods, and whenever soiled. Retrain all food employees on when to wash hands and on proper handwashing technique. Correct as indicated above. , the following non-food contact surfaces need cleaning: outside of the cooking equipment, burners, the outside of the toaster, non-food contact surfaces of the waffle iron, piping under and behind the cooking equipment, underneath the cooking equipment, cabinets underneath ice bins, inside of hood overhang, light sheild under hood, cabinet and associated piping under the 2-compartment sink, rust build-up noted on splash guard of back ice machine where old screws used to be, and excess frost build-up on wall between cooler and door to freezer. Clean now and place on a more frequent cleaning schedule

(Critical) Numerous utensils/dishes were found in tubs on the clean utensil rack soiled with food debris residual. Clean now and inspect dishes /utensils prior to placing onto clean storage rack. Vegetable slicer found on the shelf on the make line with food debris residual. Clean now and retrain employees on proper cleaning technique. Provide scrub brush with wire handle to reach inside to properly clean/loose food debris on the blades. Correct as indicated above. Dishes found on the line with food splash on them. Clean now and take measures to avoid food splash onto clean dishes. Correct as indicated above. The blendtec mixer and some knives were found dirty at the front counter area. This is most likely a dishwash problem. Returned to the dishwash area to be rewashed. Make sure dishwasher properly pre soaks, scrubs and rinses food debris to loosen so that utensils and dishes are properly wash rinsed and sanitized in the dishmachine. Dishes and utensils must be inspected prior to placing on clean storage rack. ,

(Critical) Cartons of hash browns rehydrated by adding hot water to them. They are left in carton. Found sitting out at room temperature temped at 128f and subsequently put in cooler to cool. An hour later they were temped and found at 110f. In attempt to cool down to 41f within a maximum of 4 hours, hash browns were placed onto sheet tray and into 2 tubs w/ approximate depth of 4 inches and placed into freezer. At the four hour mark, hash browns were temped. Those on sheet tray had reached 38f, and those in the tub were at 85f. Hash browns in tub were discarded. The facility is cooling hash browns using an improper cooling technique. Once rehydrated with hot water, hash browns need to be placed onto sheet trays and put in cooler. Potentially hazardous foods need to be cooled rapidly from 135f to 70f within 2 hours, and from 70f to 41f within an additional 4 hours to minimize potential for bacterial growth and toxin production. Corrected as indicated above

(Critical) Nacho meat in bag found in warm water temped at 104 degrees f as backup waiting to be placed into hot holding table once the same food in unit has been served. Potentially hazardous foods must be maintained at 135 degrees f or above. Corrected by reheating the nacho meat to 165 degrees f and consuming within 4 hours.

(Critical) Several pre-portioned packages of cook chicken and garlic butter found on top rail of the prep unit at 45 - 51 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding chicken and garlic butter at time of inspection. Assorted potentially hazardous foods including milk and whip cream found in cooler in front serving area found at 43-46f. Potentially hazardous foods need to be maintained at 41f or below. Door on the cooler may be mis-alligned leaving a gap between the door and the cooler, thus elevating the temperature in the unit. Corrected by potentially hazardous food was relocated or discarded at time of inspection. Repair unit by realigning door to eliminate gaps

(Critical) Hand sink between the front service area and employee break room did not have soap available. Soap needs to be available for proper handwashing. Fill soap dispenser with soap, and make sure soap is replaced as needed. , gaps noted in between hood filters. Eliminate gaps for proper ventilation. Cardboard noted at edge of hood canopy to block air. Cardboard is not approved for this purpose. Replace with approved materials that are smooth and cleanable. ,

Oven on make line was found to have excess food debris. Cooking equiptment needs to be cleaned regularly for proper food protection. Clean now and place on a routine cleaning schedule. , assorted potentially hazardous foods including milk and whip cream found in cooler in front serving area found at 43-46f. Potentially hazardous foods need to be maintained at 41f or below. Door on the cooler may be mis-alligned leaving a gap between the door and the cooler, thus elevating the temperature in the unit. Corrected by potentially hazardous food was relocated or discarded at time of inspection. Repair unit by realigning door to eliminate gaps. ,

Sink in men's restroom and both sinks in women's restroom are not draining properly, resulting in standing water in the sinks. Floor drain at the ice machine at the far wait station has standing water. Faucet at the 3-compartment sink in the dishroom is leaking. Repair/replace drains and plumbingso they are operating properly. Correct as indicated above. Excess corrosion/build-up noted at junctures of vacuum breaker of dish machine where it connects to the pipe. This is indicative of leaking. Repair leak and clean. , accumulation of debris noted on floor under coolers in dishwash room and under juice dispenser/ice machine in the side wait station. Floors need to be kept clean to prevent attraction of pests. Clean floors now and place on a more frequent cleaning schedule

Back door floor threshold has a large gap opening to exterior. Eliminate gap by providing weatherstripping and repairing floor threshold to minimize access for insects and rodents. Correct as indicated above

The following non-food contact surfaces need cleaning: outside of the cooking equipment, burners, the outside of the toaster, non-food contact surfaces of the waffle iron, piping under and behind the cooking equipment, underneath the cooking equipment, cabinets underneath ice bins, inside of hood overhang, light sheild under hood, cabinet and associated piping under the 2-compartment sink, rust build-up noted on splash guard of back ice machine where old screws used to be, and excess frost build-up on wall between cooler and door to freezer. Clean now and place on a more frequent cleaning schedule. , sink in men's restroom and both sinks in women's restroom are not draining properly, resulting in standing water in the sinks. Floor drain at the ice machine at the far wait station has standing water. Faucet at the 3-compartment sink in the dishroom is leaking. Repair/replace drains and plumbingso they are operating properly. Correct as indicated above. Excess corrosion/build-up noted at junctures of vacuum breaker of dish machine where it connects to the pipe. This is indicative of leaking. Repair leak and clean. ,

Wooden cutting boards in kitchen are in poor repair and need to be replaced. Replace with new cutting boards that are smooth and cleanable. Correct as indicated above. , back door floor threshold has a large gap opening to exterior. Eliminate gap by providing weatherstripping and repairing floor threshold to minimize access for insects and rodents. Correct as indicated above. ,

Accumulation of debris noted on floor under coolers in dishwash room and under juice dispenser/ice machine in the side wait station. Floors need to be kept clean to prevent attraction of pests. Clean floors now and place on a more frequent cleaning schedule. , hand sink between the front service area and employee break room did not have soap available. Soap needs to be available for proper handwashing. Fill soap dispenser with soap, and make sure soap is replaced as needed. ,

Gaps noted in between hood filters. Eliminate gaps for proper ventilation. Cardboard noted at edge of hood canopy to block air. Cardboard is not approved for this purpose. Replace with approved materials that are smooth and cleanable. , oven on make line was found to have excess food debris. Cooking equiptment needs to be cleaned regularly for proper food protection. Clean now and place on a routine cleaning schedule.

Assorted potentially hazardous foods including milk and whip cream found in cooler in front serving area found at 43-46f. Potentially hazardous foods need to be maintained at 41f or below. Door on the cooler may be mis-alligned leaving a gap between the door and the cooler, thus elevating the temperature in the unit. Corrected by potentially hazardous food was relocated or discarded at time of inspection. Repair unit by realigning door to eliminate gaps. , wooden cutting boards in kitchen are in poor repair and need to be replaced. Replace with new cutting boards that are smooth and cleanable. Correct as indicated above

Numerous lights throughout facility were not shielded. Lights need to be shielded or provide plastic-coated bulbs in order to prevent any potential glass fragments from getting onto food/food contact surfaces and prep areas. Correct as indicated above. , food employees on make line observed not to wash hands in between glove changes. Hands need to be washed prior to putting on gloves to prevent potential for contamination of food. Food employees on the make line were observed to wash hands once during this 5 hour inspection. Employees are required to wash hands in between glove changes, in between handling raw and ready to eat foods, and whenever soiled. Retrain all food employees on when to wash hands and on proper handwashing technique. Correct as indicated above. ,

Health Report - 07/18/2014 (2 critical incident(s))

(Critical) Found the salad prep unit with top insert pans of various potentially hazardous time temperature control for safety food items above 41 degrees f. And the cooks area refrigerated toppings prep unit with sliced tomato and cut lettuce found above 41 degrees f. It was noted that each refrigeration unit operates by utilizing a remote refrigeration system. The (pic) person in charge during this inspection notified denny's refrigeration service technician at this facility. Within 15 minutes both refrigeration units were found to be operating at required temperatures of 41 degrees f. Or less. With food items returning to 41 degrees f. Or less cold holding temperatues. On this date 7/18/2014 refrigeration unit temperature log charts dated 7/17/2014°For this equipment indicate the units cold holding temperatues were at 41 degrees f. Or less. To correct continue to service the units as needed for maintaining cold holding of tcs foods at 41 degrees f. Or less as required.

(Critical) Observed the discharge back wash drain line of the water softener to extend down below the flood rim of the mop sink. To correct raise the level of the drain line to above the level of the flood rim of the mop sink to provide the required air gap of twice the diameter of the drain pipe above the flood rim of the mop sink as required. Provide an air gap for the discharge drain line of the water softener above the drain it drains into

Observed several wet stacked together pans on shelving at the dishwashing area for cleaned utensils storage. To correct air dry all utensils/pans before stacking them together on the shelf as required

Observed chipped interior base of the microwave oven located at the cooks area of the kitchen with exposed opening. To correct schedule repairs of the unit as needed to be in proper condition for use and cleaning.

Observed open box of unprotected frozen food items inside the walk-in freezer. To correct cover foods located inside the walk-in freezer as required to store food items in a protected manner

Found the interior surfaces of the reach in freezers and walk-in freezers in need of routine cleaning to remove accumulated food debris. Found the top of the ice bins located at the wait stations to need routine cleaning. To correct schedule more frequent cleaning of the top portion of the ice bins located at the wait stations

Observed one of the two existing hand sinks located in the men's public rest room full of water and not draining properly. To correct schedule repairs to the men's public rest room hand washing sink to drain properly as required

Found the floor sinks in various kitchen areas with mold growth. To correct schedule more frequent cleaning of the floor sinks and floor drains to remove mold accumulation

Health Report - 01/13/2014 (1 critical incident(s))

(Critical) The underside of the shake mixer needs cleaning. Clean now and place on a more frequent cleaning schedule. Retrain employees on proper cleaning technique for this section of the shake mixer.

The interior ceiling of the microwave needs cleaning. Clean now and place on a more frequent cleaning schedule.

The scoop for oreo cookie crumb toppings was found to be coated with food and sitting on top of a lid to container storing this food that was not cleaned. The scoop must be cleaned at least once every 24 hours and should set on a clean surface inbetween uses.

Leak at the srpay rinse arem in the dishroom. Leak at 2c sink faucet. Repair leaks.

The light bulbs in the kitchen above the cooler are not shielded. Light bulbs in the dry storage area are not shielded. Provide shields for the flourescent bulbs to minimize potentail for glass fragments to get onto foods, food prep areas, dry storage goods if bulb should shatter.

Several wall and ceiling areas were removed and remain exposed due to frozen water lines. Once water line repair work is completed, replace/repair wall areas/ ceiling areas that were removed to access the pipes for repair so that the walls and ceilings are smooth and cleanable.

The following non food contact surfaces need cleaning: the hood filters, hood, top of stove top burners/sides of equipment, fryer cabinets adn behind fryer/fire suppression piping. Cabinet under the ice machine at the wait station. Clean now and place on a more frequent cleaning schedule.

The sausage was found as low as 104 degrees f in stainless container on grill on top of grate to prevent burning/drying out of sausage. The steamer for the sausage is not functioning so it was placed on the grill in a stainless container as indicated above. Sausage is potentially hazardous and must be maintained at 135 degrees f or above. Create a double boiler as discussed with hot water in container and submerge container with sausage into that container and cover while on the grill to maintain a minimum of 135 degrees f while hot holding. Corrected by discarding sausage that was out of temperature control and setting up a double boiler as indicated above.

Health Report - 07/25/2013 (0 critical incident(s))

Light bulb in the walk in cooler is burnt out. Pic indicates that the light will be relocated and repaired prior to opening today. Proper light will be provided.

The thermometer on the wall outside of the reach in cooler at the wait station area is not accurate. Provide a thermometer inside the cooler so that the temperatures of the food in this unit can be monitored properly

Health Report - 01/15/2013 (0 critical incident(s))

Thermometers found missing and or inaccurate in several of the prep units. Provide thermometers for the units where missing and provide accurate thermometers if broken or inaccurate in order to be able to monitor the temperatures of these units.

Health Report - 07/30/2012 (1 critical incident(s))

(Critical) Sliced tomatoes found at 46 - 48 degrees. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding tomatoes and relocating to an area that is capable of maintaining food at 41 degrees f away from adjacent to the steamer. In addition use shallow pans without double panning to keep at 41 degrees f.

There are spaces inbetween the hood filters. Eliminate gaps for proper ventilation.

Light shield for the bulb in the dry storage area is missing. Provide a shield for the bulb to minimize potential for glass fragments to get onto the single service articles if bulb should shatter.

Health Report - 01/25/2012 (2 critical incident(s))

(Critical) At onset of inspection food employee was observed to be assemblying burger with gloves on hand. In addition there weren't any gloves visible in either trash basket on the line. All food employees must use gloves routinely and wash hands inbetween changing gloves

(Critical) The handsink is not used routinely for the food employee on the line as evidenced by bone dry dirty sink at onset of inspection. The handsink available for the line is not directly on the line and the employee has to go off the line and slightly around the corner to access this sink. In addition employee did not wash hands when switching gloves this is required. See the violation on glove use. Corrected by discussion, but still did not see employee wash hands during the inspection. Will recheck at time of flup.

The pressure vacuum breaker on the mop sink is leaking and cap and area by the cap are rusty. Replace pressure vacuum breaker. A pressure vacuum breaker is required for this sinks intended use. There is a leak at the faucet of the two compartment sink in the rear. Repair leak.

Light shiled is missing from the bulbs in the dry storage area off of the wait station area. Provide a shield or plastic coated bulb to minimize potential for glass fragments to get onto single service articles if bulb should shatter.

The utensil tubs on the storage rack in the dishroom have debris build up and need to be cleaning. Clean now and place on a more frequent cleaning schedule.

The thermometer for the prep unit is missing. Provide a thermometer for this unit in order to be able to monitor the temperatures for this unit. The thermometer for the reach in cooler next to the wait station under the display cabinets needs to be replaced. Provide a thermometer for this unit in order to properly monitor the temperatures for this unit.

The hood filters, fryer cabinet and areas under the cooking equipment need cleaning. The cabinets under the handsink by the display case needs cleaning. Clean now and place on a more frequent cleaning schedule.

The floors need cleaning under the cooking equipment and in the rear under the coolers/freezers. Clean now and place on a more frequent cleaning schedule.

Health Report - 07/18/2011 (3 critical incident(s))

(Critical) Observed the hose bibb located beside the office with a hose attached without a vacuum breaker. To correct provide a hose bibb vacuum breaker on the hose bibb with hose to protect the water supply from potential back siphon contamination. ,

(Critical) Found the top section of the preparation area refrigeration unit with cheese, sliced tomato, whipped garlic butter at temperatures of 46 to 50 degrees f. To correct this item relocate all food items to a refrigerator operating at 41 degrees f. Or less and scheduled repairs to refrigeration to provide proper cold holding temperatures of 41 degrees f. Or less for all time/temperature control for safety food located at the top section of the prep refrigeration unit. Contact washtenaw county environmental health at 734-222-3800°For david laduke for a follow up inspection. To verify repairs are completed to the prep refrigeration unit. To properly cold hold at 41 degrees f. Or less for all time temperature control for safety food as required. , ,

(Critical) Observed the drain lines located under the reach-in unit to extend down into the floor sink of the kitchen, serving ice machine drainline plumbing. To correct provide an air gap of twice the diameter of the drainline of the ice machine above the flood rim of the floor sink. This is to protect the food (ice) in the ice bin from migration of contaminants from the kitchen floor drain. ,

Found hand washing sink located at the wait area without a sign to remind food employees to wash hands. To correct post a sign at each hand washing sink reminding food empl0yees to wash hands

This incident (49820) does not have any more information on it

This incident (8490) does not have any more information on it

Observed the top section of the preparation refrigeration unit operating at cold holding temperatures above 41 degrees f. With food items ranging from 46 to 50 degrees f. To correct the refrigeration will require service to operate properly to cold hold time/temperature control for safety food items at 41 degrees f. Or below as required

Health Report - 01/25/2011 (0 critical incident(s))

This incident (36894) does not have any more information on it

Observed several preparation area drawers loose at reach-in refrigeration units. Submit manufacturer's cut sheets for all replacement equipment scheduled to be installed in the kitchen areas

Observed exhaust ventilation hood filters with open spaces between the filters. To correct should place proper filters into exhaust ventilation hood with filter blanks to direct exhaust cooking vapors to filters

Observed the drain line plumbing of the dishwashing machine to discharge onto floor beside floor sink. To correct re-direct drain line to discharge over floor sink to properly collect discharge water from the dishwashing machine. Observed the spray rinse arm nozzle to not shut off completely, with water discharging from this nozzle head. To correct schedule repairs to shut of valve for the spray nozzle to prevent leaking water

Observed floor tile located at the dishwashing area of the kitchen with worn open seams between floor tiles. Should schedule re-surfacing grouting between floor tiles to prevent standing water from collecting between floor tiles and to provide a cleanable floor surface at the dishwashing area of the kitchen

This incident (8494) does not have any more information on it

Health Report - 07/27/2010 (0 critical incident(s))

Clean dishware with old date marking sticker still on pans. Correct by cleaning to remove date marking stickers on clean dishware

Employee's car keys stored in clean basket in dishwashing area. Correct by storing personal items in break area, or in an area not used for cleaning, food prep. , or storage. Pic removed keys from dishwashing area

Sanitizer low for wiping cloths below 100 ppm. Chemical mixer in dishwashing area is correct at 200 ppm of quat. Correct by changing wiping clothing solution more often to maintain sanitizer level for wipe cloths. Quat. Sanitizer should be mix in water than is 75 degrees f to 100 degrees f. The water for the wiping cloth is not cold or very warm. Very cold and very hot water is bad for quat. Sanitizers

Frozen condensation on box under refrigerant line. Correct by re-wrapping refrigeration line with frozen condensation and sealing any air cracks in freezer box to stop condensation from forming and dipping onto food in walk-in-freezer

Walls in dish wash area with mold and food build-up. Correct by cleaning food and mold build-up on walls at crack of dishwasher counter and wall , or clean and seal area if crack between wall and dishwashing counter can not be easily clean to prevent mold and food build-up

Wet stacking of clean dish ware and pans. Correct by air drying before stacking clean dishware

Health Report - 01/29/2010 (1 critical incident(s))

(Critical) No back flow preventer on hose bib near office. Correct by providing backflow prevention on hose bib connection. If sprayer is attached to hose, a pressure backflow preventer will be required

Wet stacking in dishwasher area. Correct by air drying before stacking wet dishware

No thermometers in some of the cook line refrigeration unit and salad cooler of front waitress line. Correct by providing thermometers in all refrigeration units

Fan guard in pass through walk-in-cooler is soiled. Correct by clean fan and fan guard

Health Report - 07/28/2009 (0 critical incident(s))

Draw has quarter inch crack on prep table refrigeration draw. Correct by repairing so that the draw will seal on gasket. Food temperature in the unit was ok. Refrigeration unit has too work more to maintain temperature with the crack in the draw

End caps missing in one of the walk-in-cooler. Correct by installing the end caps on the light shields

Discharge hose for water softener slip down into drain. Correct by providing air gap on discharge line. Corrected air gap was provided. Temporary fix , recommend a plumbing clamp to hold discharge line above drain to provide air gap