Avi Food System @ Nsf International

Contact Information

789 Dixboro Road
Ann Arbor, MI 48105

Health Report - 04/13/2015 (0 critical incident(s))

The interior bottom shelf in the single door upright cooler and in the convection oven need to be cleaned more frequently.

Health Report - 10/22/2014 (3 critical incident(s))

(Critical) A container of sliced beef and a half package of unsliced beef was found to have expired yesterday. Staff need to audit dates either before leaving each day or first thing in the morning to assure expired product is discarded on time. Corrected by discarding.

(Critical) Items that were in the glass door grab and go cooler overnight were found at 47*-48*f. I temped milk at 47* and hard boiled egg at 48* and water at 48*f. Potentially hazardous foods must be cold held at 41*f or less at all times. Be sure to take temps of foods within coolers with your digital thermometer to verify foods are holding 41*f or less. Do not use this unit to hold any potentially hazardous foods until repaired. I will be back in 2 weeks to verify this unit is holding product at 41*f or less.

(Critical) There were no paper towels stocked at the rear handsink when i washed my hands there. Staff need to re-stock paper towels immediately upon depletion. Corrected by stocking.

The ice scoop is damaged and missing the handle. Please provide a new ice scoop asap.

Please store your pots/pans inverted to allow any water to drain out and to keep contaminants out of them.

Health Report - 04/10/2014 (1 critical incident(s))

(Critical) The breakfast toppings on the self serve island are not covered/protected. You were cited this violation a year ago. Please complete the risk control plan and fax into me within 10 days. You need to come up with something that will permanently resolve this issue. I will be back on 4/24 to verify correction of this.

Health Report - 10/07/2013 (0 critical incident(s))

You need to clean the interior of your convection over more frequently.

The cleaned meat slicer was found stored in the hallway that leads to the cafeteria. You need to store your foodservice equipment where it will not be exposed to contamination from the public. Corrected by storing in dry goods closet.

Health Report - 04/09/2013 (2 critical incident(s))

(Critical) A bowl of rolls was found in self service area not protected. As discussed 6 months ago, exposed foods need to be provided with protection if exposed to the guests. This can be achieved through sneeze shields or placing foods in covered containers. Corrected by placing in covered containers from now on.

(Critical) I observed improper cooling methods of beef roasts and chicken breasts. The beef roasts were found at 110*f and put in walk in cooler whole. In order to cool rapidly, roasts need to be cut into smaller portions once product reaches 135*f and put back into cooler uncovered. I observed whole and cut up chicken in third and six pans fully wrapped and at 59*f. Cooked off chicken breasts need to be put on cooled sheet trays and put into walk in cooler uncovered, single layered and cooled completely down to 41*f before placing into pans and covering in wrap. Corrected by doing the above and modifying cooling procedures on permanent basis. Be sure to use your avi cooling charts to confirm proper cooling of all hot foods that are cooled.

Please store your kitchen utensils with handles are on one direction to prevent contamination of food contact end by employees when obtaining utensils.

Health Report - 10/11/2012 (0 critical incident(s))

This incident (987) does not have any more information on it

This incident (34860) does not have any more information on it

Health Report - 04/12/2012 (0 critical incident(s))

Please provide small wastebaskets at each handsink for paper towels disposal.

Health Report - 09/12/2011 (2 critical incident(s))

(Critical) All of the opened deli meats were not provided with 7 day maximum use by dates. Staff need to be tracking this by date marking. Corrected by dating while present.

(Critical) A container of chocolate and chicken salad was stored on the bottom shelf with the raw meats in the 2 door upright cooler in the rear prep area. Always store ready to eat foods above and seperated from raw animal foods to control the risk of cross contamination. Corrected by doing such.

Discontinue using cloth towels to stablize cutting boards. Obtain approved, non -absorbant board stablizers.

Adjust the doors/seals on the 2 door upright cooler in the front area. The doors remain ajar when you shut one of the doors.

You need to provide light shields on all of the florescent bulbs in the grab and go cold case.

One of the paper towel dispensers were empty when i washed my hands. Staff need to replenish after depleting supplies. Corrected.

Please find a safe location to hang up mops and brooms between uses.