25 Jackson Industrial Dr
Ann Arbor, MI 48103
(Critical) Observed food employee dumping cleaning chemicals into prep area handsink. Corrected by discussing with employee that handsink is to only be used for handwashing. Pic indicated that all employees will be retrained in proper use of handsinks. Corrected
Observed bulk food container of corn meal to not be labeled. Working containers of food shall be labeled with the common name of the food stored within the container. Corrected by labeling the container of food. Corrected
Observed the trash receptacle in the employee bathroom to not have a cover. To correct, please provide a cover for this trash receptacle.
(Critical) Apparently staff are not using the provided test papers to verify the quat sanitizer is at the proper strength. Train staff on how to use these test papers and what the acceptable concentration range is
(Critical) Again observed the artisan dough sticker to be peeling up and unsecured in several locations on the red dough stretching tray. Remove this damaged sticker and re-apply a new one
(Critical) Dish washing area: no soap was provided in the wall mounted dispenser. Corrected by installing a package of soap
(Critical) The dispenser for the quat sanitizer is not providing the minimum concentration of sanitizer indicated on the product label (150--400 ppm). Corrected by installing the next larger dispensing nozzle. The dispenser is now providing 200 ppm
(Critical) Dish washing area: no paper towel was provided in the wall mounted dispenser. Corrected by restocking the paper towel
(Critical) One of the metal stem food thermometers was reading 8f too low. Corrected by adjusting the thermometer to be accurate
Observed an aluminum scoop handle to be buried in the bulk cornmeal. Corrected by removing the scoop and inserting the scoop into the cornmeal such that the handle is sticking up above the food
(Critical) Observed most of the white plastic squeeze bottle lids (and a couple of other colored ones) to have an oily residue on the inside surfaces. Corrected by soaking and re-washing these lids. Ensure staff are allowing enough time for these items to air dry on the drain board or shelf. After they are dry employees need to inspect them for cleanliness prior to placing them in the container for storage/re-use
(Critical) Observed the artisan dough sticker to be peeling up and to have areas along the edges where it is no longer adhering to the red plastic tray. This creates a situation where moisture, food debris can be trapped and possibly allow bacteria to grow. Corrected by removing the sticker. The gm will apply a new sticker when this tray finishes drying after being washed. Ensure the new sticker is installed carefully without air bubbles and is fully sealed on the perimeter
Walk in cooler: the drain line for the refrigeration system condensation is damaged (completely severed) inside the unit. Repair as needed so moisture is routed the waste water drain just outside the back corner of the unit
(Critical) Three spray bottles were observed without a label to indicate what chemicals they contained. One unknown chemical was discarded, the other two were labeled as to their contents (glass cleaner and sanitizer). Corrected
One end of the mop/broom holder has come detached from the wall. Repair this holder as needed so the mops and brooms, etc. Can be hung up in an orderly manner
Two wet mop heads were observed resting in the bottom of the mop sink. Hang up mops above the mop sink to facilitate faster drying
This incident (37044) does not have any more information on it
This incident (8921) does not have any more information on it
(Critical) Observed the white artisan pizza dough stretching sticker on the stainless steel table to be cut up and rough. Provide a replacement sticker asap
Observed some white plastic food tubs for the make line cooler to be stacked and on the storage shelf prior to them being fully dry.
Observed a mop bucket and a handled squeegee stored in front of the back dish washing room hand sink. Corrected by relocating the mop bucket and squeegee
This store still lacks a manager with a food safety certification. Each facility must provide a certified manager who works at least 30 hours per week. Have a store manager take a food safety certification course for managers and provide me with a copy of a passing certificate
Observed the bulb guard for the lobby coke cooler to be damaged and missing an end cap. Provide a replacement bulb tube and both end caps to contain shards of glass should the bulb break
This store still is lacking a full-time (30+ hours per week) food safety certified manager. The current gm indicated he is in the process of selecting a course and will be signing up for one within the next week. Provide me a copy of your certificate once you receive it in the mail
Observed a garden hose and a wooden broom/mop handle located on the floor under the shelving unit in the back hallway. Relocate these items off of the floor to facilitate the cleaning of the floor
(Critical) Observed four spray bottles of chemicals in the facility that are not labeled as to their contents. Corrected by properly labeling
Observed several random wet wiping towels stored out at room temperature on counters/shelves. To prevent bacterial growth, only store your used wet wiping towels in containers of sanitizer at the required strength
Provide a full time manager for this store that has a food safety certification. The certified manager from this store now works at another location
Locate and post your current food service license at the front counter. The one posted (pink) expired at the end of april this year
Observed a black handled paint brush being used to oil pizza pans. Eliminate this brush and replace with a commercial pastry brush.
(Critical) Observed chicken wings in two bags thawing out on the prep table at temperatures up to 53f. Corrected by returning the chicken wings back to the walk in cooler
Observed three to four previously used wet wiping cloths stored improperly. One was stored behind the hand washing faucet spout and water valves, and the others stored on the three compartment sink drain board. Ensure wet towels are only stored in a sanitizer solution to prevent bacterial growth between uses
Observed two bags of chicken wings setting out on the prep counter thawing. This method allows the food to get too warm. Corrected by relocating back into the walk in cooler
Observed a small amount of ants adjacent to the mop sink where a broom was stored with some cheese and food scraps. Corrected by sweeping up the food and ants for disposal. Ensure staff are performing frequent inspections for the presence of pests
The joint between the two dough prep tables, the junction between the dough prep table and the white plastic edge lip and the joint of the three compartment sink drain board to the wall have sealant that is detaching. Remove all old sealant, thoroughly clean and dry these joints and reapply new sealant to eliminate the gaps
Observed cardboard being used as a shelf liner on the dunnage rack below the chemical bottles and on the bottom shelf of the equipment storage rack (for pizza pans). Cardboard is not impermeable to water and is not cleanable. Eliminate the cardboard and provide a smooth, easily cleanable surface that is water impermeable such as plexiglass, or another thin sheet of synthetic material meeting the above requirements
(Critical) Observed the three compartment sink basin for sanitizer to be too weak. Corrected by adding additional quat sanitizer concentrate to the basin to achieve 200 ppm.
Again no quat sanitizer test papers are available for staff to verify the sanitizer concentration. Obtain additional test papers for staff and acquire a back-up kit or two for the manager to keep in the office for emergencies.
No soap is available at the dish area hand washing station. Provide a wall mounted liquid hand soap dispenser for the hand washing sink at the dish station
(Critical) Observed a spray bottle of quat sanitizer to be mixed way too strong (400 ppm+). Corrected by diluting the solution to 200 ppm. In the future, please ensure your sanitizer is mixed to the correct strength by using the available test papers
(Critical) Observed an employee who just walked in the front door to start his shift reach into the container of shredded cheese on the pizza prep top cooler and eat a handful of cheese. Corrected by discussing this concern with the employee and having the employee wash his hands.
Observed the managers apron to be soiled. Aprons are intended to prevent your uniform/street clothes from becoming accidentally soiled during your shift, not for wiping your hands on. In the future, please change this habit by utilizing disposable paper towel for wiping hands off or wash them at the hand washing sink to remove debris
Observed multiple stacks of round, aluminum foil food containers (4 stacks in the very back room on a shelf, and one stack on a shelf at the prep counter area). Please either keep these containers inverted or sealed in bags to prevent contamination of the food contact surfaces
The drain line is still disconnected on the dish washing area hand washing sink. Repair/replace this connection asap so it is operable
Please ensure staff utilize the provided test strips to verify the quat sanitizer when it is prepared (200 ppm)
The light bulb in the walk in cooler still is not protected. Please provided a bulb guard or install a bulb with a shatter-proof coating
Observed some of the mesh pizza baking screens that have food accumulated on them. Please clean these screens as needed, and on a more frequent basis in the future
Observed brown and black residue (old food debris) accumulated on the surfaces of the floor sink under the dish washing sink. Please clean this area now and more frequently in the future to keep it clean and to prevent a breeding area for flies.