Ann Arbor, MI 48103
Kitchen manager is not serv-safe certified. To correct, please obtain serv-safe certification and forward copy of certificate to health dept. (attn: carl) as soon as possible. Correct within 90 days
Observed interior (bottom) of milk cooler in dry storage area with an accumulation of debris. To correct, please clean now and on a more frequent schedule
(Critical) Observed pan of cooked rte green beans in steam table on serve line with internal food temperatures of 93-105f. Pic stated that she took green beans out of re-thermalizer oven about 10 minutes ago at 97f and thought the steam table would finish cooking beans to 140f. Please remember that the steam table is designed for holding food hot, not for cooking or reheating. To correct, all foods must be thoroughly cooked in oven before placing in steam table. Pic corrected by placing green beans back in oven to finish cooking at time of inspection. Internal food temperature now 165f. Violation corrected.
(Critical) Observed inconsistent soap delivery from soap dispenser in serve line area. Soap was available at times, but dispenser did not work consistently (appears sensor is damaged). All handsinks must be supplied with soap and paper towels at all times for proper handwashing. Custodian corrected at time of inspection by providing soap at handsink at time of inspection
(Critical) Observed can opener blade and can opener holder in prep area with an accumulation of sticky debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing can opener and can opener holder at time of inspection. Violation corrected
(Critical) Observed dented cans of applesauce and garbanzo beans on dry storage shelf. All dented cans and distressed merchandise shall be discarded or placed in separate area of kitchen for return to supplier for credit. To correct, please inspect all incoming cans and food supplies for any signs of dents or damage. Pic corrected by placing both dented cans in distressed merchandise area at time of inspection. Violation corrected
Observed 3 unlabeled ziploc baggies of cinnamon and unlabeled 1 ziploc bag of unknown seasoning/spice (seasoning salt?) in drawer in prep area. Once removed from original packaging, all food (including spices and seasonings) must be labeled with correct common name for proper identification
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Observed handsink in prep area with an accumulation of dirt and grimy debris. To correct, please clean now and on a more frequent schedule
Observed filters in ventilation hood in cooking area with an accumulation of dust and debris. To correct, please clean now and on a more frequent schedule
Observed non-food contact surfaces of can opener in prep area (sides and stem) with an accumulation of sticky food debris. Blade and gear areas were clean to sight and touch. To correct, please wash, rinse and sanitize all can opener surfaces every 24 hours or throughout the day as needed.
Found flourecent bulb in dry storage area ceiling that is not equipped with a light buld shield. To correct - please install light shield over the bulb
Found bottom shelf in dry storage area not at least 6" above the floor surface. To correct - reassign current items on this lower shelf to a shelf above. If space is a concern and the additional shelf is needed, perhaps an exchange can be made with the other program to switch shelves to obtain a shelf that is at least 6" above the floor surface
Found kitchen to not have 3-compartment sink. Please note the kitchen does have 2 2-compartment sinks for a total of 4 compartments. Currently this facility is operating with use of a two compartment sink with portable vessel for manual immersion sanitization of washed, rinsed utensils, to correct please note the following is recommended you should either: (a). Schedule installation of a three compartment sink in the future to provide for proper facilities as required per food code for the washing, rinsing and sanitization of utensils, or (b) use three of the available (4) four sink compartments for proper set up of washing, rinsing, and sanitizing solutions.
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