30 Frank Lloyd Wright
Ann Arbor, MI 48105
(Critical) Corrected at time of follow-up inspection: hot potentially hazardous food items, hash browns and sausage patties found >135°F. Employees are monitoring their food levels; adjusting the hot holding setting as needed and using their thermometer to assure proper hot holding temperatures throughout the day.
(Critical) Corrected at time of follow-up inspection: continental one door reach-in-cooler has been installed on the cook line far left side when facing hood canopy. In addition facility using "cold pans" that are frozen each evening for small quantity of pooled eggs and shell eggs on a cook line cart. The french toast batter and egg whites are stored in the ric. This has eliminated the need for the employee to lift the raw egg products out of the top of the cold rail potentially spilling raw egg onto his gloves. Did not observe any cross contamination with gloves/hands at time of this inspection
(Critical) Corrected at time of follow-up inspection: cold rail is maintaining the potentially hazardous food items at proper temperature; found from 34°F - 38°F. Facility is also using "cold pans"; monitoring food levels and using their thermometer to assure food maintains at 41°F or below at all times. Continental one door has been installed on the far left side of the cook line when facing hood canopy. See notes in violation 2-301. 14
(Critical) Sausage patties found at improper temperature on top of hot holding unit at grill station. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by discarding cooked sausage patties found at 122°F - 130°F. It appears the staff pre-cooked too many sausages expecting a busier breakfast. In addtion the hot holding unit may not have been at the proper setting. The heat lamp above sausage is too far from the food to be effective. Please lower heat lamp. ,
(Critical) No chlorine sanitizer present at automatic warewashing machine. Sanitizer shall be provided at proper concentration per manufacturer's label use instructions. Corrected at time of inspection: pic tried to prime pump this did not work; eco-lab notified; then pic discovered the line was crimped, once line adjusted sanitizer provided to dishmachine at proper concentration
(Critical) Chlorine sanitizer test kit not being used to monitor sanitizer concentration at the automatic warewashing machine. Corrected at time of inspection by employee using their test kit to confirm the sanitizer concentration before and after correction made
(Critical) Observed food employee not washing their hands and changing their gloves when circumstances required handwashing. Observed employee retrieve pan of pooled eggs from top of cold rail at grill station to bring closer to the grill and in the process got raw egg on his gloves. Temporarily corrected at time of inspection by employee changing gloves and washing hands. This is not a long term solution to potential cross-contamination when employee preparing food at the grill station. As discussed in violation 3-501. 16 the installation of a refrigerated unit closer to the grill will prevent the employee from having to pick up the various raw egg containers from the top of the cold rail which is difficult to do as the pans fit tightly in the top of this unit. ,
(Critical) Potentially hazardous food stored in cold rail at grill station not maintaining at proper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by discarding all potentially hazardous food found at 49°F - 50°F. It appears this is a combination of two issues; first the unit is not maintaining the food at the proper temperature and second several of the food items, including but not limited to pooled eggs, french toast batter, egg whites - their pans are removed from the cold rail to order to bring closer to the grill then placed back into the cold rail. This is not an acceptable practice for several reasons, the food is not maintaining at proper temperature, the chef has contaminated his hands or gloves when removing the pan each time from the cold rail and there is raw egg spilled into the bottom of the cold rail potentially plugging up the drain. One solution is purchasing a two drawer prep unit to be installed directly under the flat top grill on the cook line. This violation was not cited in the past as most inspections have been done after the breakfast serve period ends at 10:30 am. In addition this would help with the same issue at lunch when the chef has to retrieve the raw hamburgers from an upright reach-in-cooler several feet away from the cook line. ,
Some handwash sinks missing signs notifying food employees to wash their hands. Please provide signs at all handwash sinks
Some boxed food items stored on the floor at the bison bistro. Please provide adequate shelving to store boxed food a minimum 6 inches above the floor
Some clean dishes stacked wet in dishwash area. Please air dry/drain prior to stacking. Additional shelving units have been provided. Pic looking for rack to allow trays to drain properly
(1) observed ice build-up in walk-in-freezer under compressor housing. Please repair and maintain in good repair. Per pic service order has been placed for this repair. (2) some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable
These areas in need of cleaning: utensil drawer in kitchen, interior ice scoop container, floor/wall juncture in several areas of kitchen and floors under shelving in dry storage room. Please clean now and as often as necessary to maintain in clean condition
Single-service coffee cups at coffee station in eba cafeteria and bison bistro not in dispenser. Please provide cup dispenser at both locations to prevent potential contamination of the lip-contact end of cups
(Critical) Corrected at time of follow-up inspection: chlorine sanitizer present at proper concentration at automatic warewashing machine. Please continue to monitor sanitizer concentration daily
(Critical) Corrected at time of follow-up inspection: observed cooling logs posted near walk-in-cooler; new cooling methods have been implemented and appear to be working within the time and temperature parameters required. See attached list of all food items requiring cooling; this facility prepares several items from pre-chilled ingredients. Please continue to pre-chill and consider using an ice bath while you are preparing/mixing
(Critical) No sanitizer present at automatic warewashing machine. Sanitizer shall be provided at proper concentration per manufacturer's label use instructions. Not corrected. Eco-lab has been notified. 3-compartment sink set up properly at time of inspection including proper sanitizer concentration. Please manually wash all dishes or at a minimum manually sanitize dishes after they are washed and rinsed in automatic warewashing machine until warewashing machine repaired and sanitizing at proper concentration. ,
(Critical) Observed some food items cooling improperly in refrigeration units. (1) cooked potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. (2) potentially hazardous food shall cool within 4 hours to 41°F if prepared from ingredients at ambient temperature. (3) phf shall be pre-chilled prior to display when food has been out of refrigeration during preparation. Temporarily corrected at time of inspection by: (1) splitting turkey corn chowder into two 2 inch hotel pans and placing in walk-in-freezer uncovered for approximately one hour then placing in reach-in-cooler; temperature dropped to 50°F before placing in ric to finish cooling; initially observed approximately 2 gallons of chowder in wic in a deep pan at 138°F - was cooked off this morning per pic. (2) placing tuna salad in walk-in-freezer for 20 minutes to finish cooling. Facility will begin pre-chilling their canned tuna prior to preparation. Intially observed "lite" tuna in deli ric at 54°F. (3) placing grilled diced chicken in walk-in-freezer for 10 minutes to finish cooling. Diced chicken found stacked with some portioned chicken in bags in a pan on top of another pan with loose diced chicken; both found at 49°F - 50°F. Provided pic with cooling log; please make a list of all ph food items that are cooked and cooled and a list of all ph food items that are prepared from ambient air ingredients and list of all those ph food items that are removed from refrigeration to be prepared further that would need to be pre-chilled. Include cooling method for each food item. Cooling should be part of the recipe. I will be checking these lists and the cooling log at the follow-up inspecton. ,
Observed several clean dishes stacked wet in rear kitchen. Please provide additional shelving units to properly air dry dishes prior to stacking
These areas in need of cleaning: floor/wall juncture in several areas front and rear kitchen, handle area some refrigeration units, bottom interior some refrigeration units, top of bulk food bins, interior bulk food bin used for clean lid storage and floors under shelving units in dry storage room. Please clean now and as often as necessary to maintain in clean condition
Appears fan in employee restroom not functioning. Please repair to provide mechanical ventilation of sufficient capacity
Inadequate lighting at grill station in corner near food prep sink. Please provide adequate lighting in this area
Continental one door reach-in-cooler not maintaining food at proper temperature at salad bar station in dining area. Refrigeration shall be capable of maintaining food at 41°F or below at all times. Potentially hazardous food was recently placed into this reach-in-cooler from the wic; only slightly elevated food temperatures; relocated phf to the wic. No temperature violation. Non-potentially hazardous food items found at 47°F. Please discontinue use of this ric for storage of phf until it is repaired and capable of maintaining food at 41°F or below at all times. A follow-up inspection will be required to confirm proper refrigeration temperature once repaired
Clean and soiled dishes stored adjacent to each other in dishwash area. Please provide some type of barrier between soiled dish cart and clean dish rack to prevent potential contamination
Metal/plywood shelf in rear kitchen not smooth and easily cleanable. Please replace with non-absorbent, smooth, easily cleanable shelving unit
(Critical) Some food items on display not protected properly. Please provide sneeze shields, proper containers, rearrange displayed food to properly protect all exposed food items from potential contamination. This includes partially exposed cut greens and spinach end of salad station, toppings in open jars, washed fruit in bowls in both eba kitchen and "bison bistro" down the hall. Not corrected. Did relocate bowl of washed fruit at "bison bistro" to counter behind employee. ,
(Critical) Time as a public health control policy not being followed for "exhibition items" and cut lettuce & spinach at salad station. If time without temperature control is used as the public health control for a working supply of potentially hazardsous food the policy shall be followed which includes marking or otherwise identifying the food to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Temporarily corrected at time of inspection by discarding "exhibition items" see 3-501. 16. Cut lettuce & spinach were marked with time or time was added as time out of temperture control was known by pic. ,
(Critical) Handwash sink not accessible for handwashing at "bison bistro". Handwash sinks shall be accessible at all times for handwashing. Corrected at time of inspection by relocating wiping cloth bucket out of handwash sink
(Critical) No quaternary ammonium test kit available for monitoring quat concentration. Please provide proper quat test kit. Not corrected. ,
(Critical) No food thermometer available that is suitable for measuring the temperature of thin mass food items. Please provide proper food thermometer. Not corrected. ,
(Critical) Potentially hazardous food items in several areas not maintaining food at proper temperature. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by: (1) discarding 2 % milk found in thermos at coffee self serve station at 59°F. The other 2 milk choices, skim and half & half found at 41°F or below. Facility will begin using time as a public health control for thermos milk items. Kitchen is open 7:30 am - 2:00 pm. (2) discarding shredded cheddar cheese and diced tomatoes found at the salad station at 58°F - 60°F. Sour cream was maintaining at proper temperature with exception of sour cream in the squeeze bottle found at 62°F which was discarded. Ice bath was provided for new toppings with ice level maintained above food level. Per pic tacos are served once a week on tuesdays. Time policy for exhibition items was provided, the time control sheet is not being utilized. Facility will begin dicing tomatoes the day before; will bring food out closer to serve time; store back up cheese, sour cream, diced tomatoes in refrigeration unit in rear kitchen to maintain at 41°F or below. Salsa is commercial. (3) discarded sliced cheese found at 52°F - 54°F at grill station on top of prep unit. All other food items found at 41°F or below. Appears cheese was removed from one door upright and stayed out on counter too long before being placed into refrigerated unit. Facility will bring food out closer to lunch serve period; this unit is set up differently for breakfast serve period. (4) discarded cole slaw found at 54°F in bus tub on ice next to grill station on right side. Facility uses bus tub with some potentially hazardous food items on occasion. The other phf in bus tub had smaller quantities and the ice level was higher; these food items were maintaining at proper temperature. Facility will look into purchasing a refrigeration unit for this station. An upright reach-in-cooler cannot be used as a working cooler and an ice bath is not a permanent solution for maintaining phf at proper temperature. ,
Inadequate clean drainboards and shelving in dishwash area to properly air dry dishes prior to stacking. There is space for only one dish rack on clean drainboard side of dishmachine. An additional rack or racks may be necessary to provide adequate room to air dry the dishes.
These areas in need of cleaning: rolling cart that large mixer is stored on, ice scoop container, sheet trays under shelving unit (to catch excess water from clean dishes) and area around stem of can opener that is not in use. Please clean now and as often as necessary to maintain in clean condition. Pic will remove can opener that is not in use
Some unused equipment found stored in dry storage room. Please remove to make it easier to clean and to prevent potential harborage condtions and to free up space for storage of other items
Refrigeration door gaskets split on the 3 door ric at sandwich station. Please replace to provide good seal and so smooth and easily cleanable
Ice transfer buckets stored improperly on top of ice machine. Please invert to protect against potential contamination
Sanitizer concentration high in wet wiping cloth solution at "bison bistro". Sanitizer shall be provided at proper sanitizer concentration. Please use quat test kit to monitor.
(Critical) Staff not checking dishmachine with proper test strips often enough and as needed. To correct, please ensure all dishwashing staff are trained in proper sanitizer concentrations and test strip usage. Pic corrected by educating on-site staff on proper sanitization procedures and test strip usage and will educate and train other dishwashing staff as needed. Violation corrected.
(Critical) Observed facility not sanitizing pans and utensils correctly as i measured 0 ppm of chlorine in dishmachine. All dishmachines must be sanitizing as per manufacturers directions (50-100pppm) at all times. Pic corrected by priming dishmachine. Retested, dishmachine now consistently sanitizing at 100ppm. Violation corrected.
Observed exterior door surfaces of sobe upright cooler in side kitchen area with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule
Observed door handle on sobe upright cooler in side kitchen area in poor repair (door handle is broken). To correct, please repair or replace door handle as soon as possible
Observed partially open box of rte relish packets stored under paper towel dispenser on shelf in hamburger/fryer station area. All food must be stored in a clean, dry area and not exposed to potential sources of contamination (like the splash zone of a handsink). To correct, please relocate food to approved location as soon as possible
Observed clean cutting knives stored with tools, pencils and other personal items in utensil bin on shelf in prep area. All clean knives must be stored in a clean, dry area and not exposed to potential sources of contamination. To correct, please remove knives and store in approved location (recommend installing knife rack)
Observed interior of hobart oven on cooking line with a heavy accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule
This incident (9640) does not have any more information on it
This incident (37221) does not have any more information on it
Observed both sandwich press grills in sandwich/wrap prep area with an accumulation of burnt food debris. All grills must be cleaned every 24 hours or throughout the day as needed. To correct, please clean now and on a more frequent schedule
Observed interior of vegetable cooler in side kitchen area with an accumulation of debris. Please clean now and on a more frequent schedule. , observed interior of oven in cooking area with an accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule
Observed pan of cooked hash browns cooling in upright cooler in grill area with an internal food temperature of 115-120f. Hash browns were removed from hot holding and placed in cooler 1 hour ago per staff. Hash browns were heaped in middle of pan and covered with plastic wrap with just 1 corner left open for cooling. All phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. To correct, need to spread out food in shallower portions/pans before placing into cooler and leave uncovered while actively cooling. May need to utilize ice baths as well as the upright cooler is designed to hold food temperatures, not rapidly cool food. Whatever cooling methods you employ, staff must be monitoring temperatures as the food passes through the temp danger zone. Pic corrected by discarding hash browns and educating staff on proper cooling methods at time of inspection
Observed floors in wic and wif with an accumulation of debris. To correct, please clean now and on a more frequent schedule
Observed employee coat laying in rte sugar packets box in cabinet in self serve area (behind cashiers). All employee coats and belongings must be stored in an area which cannot possible contaminate any food or single service items at any time. To correct, please store all employee coats in designated area as required
Observed non food contact surfaces of char broil grill in grill station with a heavy accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule
Observed interior surfaces (non-food contact portions) of hobart ovens in cooking area with an accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule
Observed top of dishmachine (exterior) with an accumulation of scale and debris. To correct, please clean now and on a more frequent schedule
Observed old equipment (slicers, cooking equipment) on shelves in dry storage room and kitchen (near employee lockers). To correct, please remove all old equipment and unnecessary items from facility as soon as possible.
(Critical) Bison bistro: found time/temperature control for safety (tcs) food, chicken sandwich 47°F in the upper level shelf of the self service display cooler, found milk 44°F and yogurt 44°F in the mid lower level shelf of the self service display cooler, and found cream cheese 41°F on the bottom shelf of the self service display cooler. . Pic corrected by discarding chicken sandwich, and has been instructed to call for repair of cooler, and monitor and ensure tcs food is held at 41°F. Pic has been instructed not to store food in levels of this self service display cooler that doesnot hold tcs food at 41°F.
Cafe: found several wiping cloths left on the cutting board of the sandwich prep top cooler cutting boards in the sandwich station. To correct store wiping cloths completely submerged under sanitizer.
Cafe: found grease drippings on to the sides of the cooking hood in the grill/fryer station area. Found the exterior sides of clean pans on the storage racks of the main kitchen soiled with sticker residual. Found the top of the dishwashing machine in the main kitchen soiled with accumulation. To correct clean as soon as possible, and clean on a more frequent schedule to preclude accumulation.
Cafe: found build up on the surfaces of the 2 panini grills in the sandwich station prep area. To correct follow manufacturers directions and clean grill surfaces
Found several glass bottles of oil and sauces in the salad bar counter without labels. To correct provide labels.
Cafe: found several shelves in the main kitchen walk in cooler rusty. To correct replace rusty shelves.
Cafe: found the exterior thermometer of the 2 door reach in cooler in the storage room not working. To correct either repair thermometer or provide an internal hanging thermometer for cooler.
Bison bistro: found certain areas of the self service display cooler in dining area not holding tcs food at 41°F. To correct repair/replace cooler to function properly and hold tcs food at 41°F.