2264 S. Main Street
Ann Arbor, MI 48104
This incident (68422) does not have any more information on it
(Critical) Chlorine test papers are not being used to measure for correct chlorine levels in the dishwasher. Staff need to be using strips everyday to check dishmachine and sanitizer buckets. I will be back in 2 weeks to verify you are using them.
(Critical) Both cream pitchers that are out for self service did not have the use by time marked on the pitchers, as required by your time as health control policy. Managers need to hold staff accountable to be doing this. I will be back in 2 weeks to verify this is being done.
(Critical) Repeat violation 2 times in a row. Complete the risk control plan and fax into me within 10 days. Once again, i observed the dishmachine not dispensing detectable sanitizer. You were instructed on your last inspection to have staff use test papers and verify that your dishmachine is dispensing 50-100ppm chlorine. Manager needs to assure staff are doing this. Do not use dishmachine to sanitize any dishes until repaired. I will be back in 2 weeks to verify unit is sanitizing properly.
The sanitizer bucket at the barista did not have any detectable chlorine in it. It must be changed out about every 2 hours to keep the chlorine at 50-100ppm. Train staff to change it out more often.
The front door needs a new door sweep to eliminate the gap at the threshold.
The door on the cooler at the barista pops open very easily when the other door is shut. This door needs to be adjusted so it stays shut.
(Critical) The dishmachine is not dispensing chlorine into the machine. Do not use until it is repaired and you confirm it is dispensing at 50-100ppm chlorine. Managers need to check the dishmachine every morning before using for the first time to assure sanitizing at 50-100ppm. I will be back 10/3/14 to verify it is working properly.
This facility does not have a certified food safety manager. You have until 12/15/14 to get someone that works at this store full time certified. Fax over copy of certificate by the due date.
I observed staff leave wiping cloth on counter after wiping steam wand. Keep in sanitizer solution between uses.
A cell phone was observed on a food prep table in the back room. Staff need to keep their personal belongings away from foods or food contact areas.
The room fan cover needs to be cleaned more often to preclude the build up of dust.
(Critical) I observed 2 gallons of milk and a whipped cream under the espresso machine. . . The milk was at 50*f and the whipped cream was at 63*f. These items must be kept 41*f or less or as your other stores are doing, use time as your health control and mark the times on the containers. Corrected by discarding and using time from now on. Also, i found sliced turkey at 56*f and sliced tomatoes at 60*f in the back upright cooler. They were left out on prep table in the back. Staff need to know that these items need to be put back into cooler after prepping. Corrected by discarding.
No sanitizer bucket was found at espresso machine. Keep one there at all times to sanitize the wand. Corrected.
Please provide a covered container/wastebasket in the restroom!
Cell phone found stored in rack with wrapped breads. Please keep personal belongings in area away from foods or food contact items.
(Critical) Paper towels were not stocked at "the hole" handsink. Staff need to re-stock after depleting. Corrected by stocking towels.
(Critical) Repeat violation 2 times in a row. Complete the risk control plan and fax into me within 10 days. Once again, there are numerous drain flies in your facility, particularly around the ice machine and the stairwell to the basement. You cannot have flies in your store, as this is unsanitary. You need to contract a pest company that can eliminate the flies from your facility. I will be back in one month to verify the flies are gone. Save me all reports from the pest company for my review on the follow up inspection.
The single door reach in cooler under the cash register is in need of repair. The door needs to be adjusted to eliminate the gap into the cooler.
Staff need to be cleaning the scale and the juicer more frequently.
The prep cooler in "the hole" is down again. This unit was not functioning on the last inspection. It may be time to replace this unit. I will be back in a month to verify unit has been replaced/repaired.
I observed staff purse on the front storage rack. Personal belongings need to be stored in a location away from food or food contact items.
(Critical) Sanitizer used to wipe steam wand was found above 200ppm. Keep at 50-100 ppm. Suggest making up a large portion in triple sink basin(get sink stoppers) and dip sani bucket out of that parent batch. Corrected by doing such.
(Critical) A spray bottle of glass cleaner was found stored in a cabinet at the front counter right next to to go cups. Store toxic items in a seperate area from foods or food contact items. Correctecd by moving glass cleaner to safe area and training staff to do such.
(Critical) The pop nozzle and diffuser are not being cleaned every 24 hours, as required, to preclude the build-up of mold. Be sure staff are breaking this down and cleaning every 24 hours. Also, the milk pitchers used to steam milk are not being washed, rinsed and sanitized every 4 hours. Just rinsing them is not a safe and sanitary cleaning procedure. Suggest marking the time on side of pitchers when they need to be run through the dishwasher(every 4 hours) and have a back up set to switch out. Corrected by following the above procedures.
Keep in use wiping cloths in sanitizer buckets between uses to disinfect cloth towels.
Repair the broken toilet in the male restroom within 30 days.
You have a couple of missing ceiling tiles in the back prep room. Please provide them.
(Critical) No soap available at one of the 2 handsinks in the service area. I would like you to install wall mounted dispensers for ease of handwashing and to prevent soap from "disappearing". Corrected by supplying pump soaps. By 8/19/13 you need to send me pics of your wall mounted and stocked soap dispensers.
A mop was stored leaning on a dry good rack close to portion cups for storing foods. Keep mops away from foods or food contact items. Corrected.
(Critical) The 2 cream pitchers were not time marked, as required by your store policy. Staff must remember to mark the 6 hour maximum time window for the creams. Corrected by marking!
(Critical) Cut tomatoes and cut romaine was not date marked, as required. Staff need to remember to date mark these items. Corrected by datemarking.
Observed 2 uncovered beverage cups on the rear prep table. Staff must be keeping lids on beverage cups and using straws when in the kitchen.
I observed slime growing on the deflector shield inside the ice machine. The inside of the lid was also observed dirty. Staff need to be cleaning and sanitizing the interior of the ice machine bin at least once a month to keep it clean! begin doing this routinely.
(Critical) The prep cooler in the prep area was found holding at 47*f. Must be holding 41*f or cooler. Do not store any phf's in this unit until repaired and confirmed holding 41*f or lower. I want you to begin using monitoring charts to take temps of all your coolers on a daily basis! i will be back for re-inspection on this! must be holding 41*f or less.
(Critical) There are drain flies present in your store again. This time they seem to be more around the espresso press area. Your pest control operator needs to be thoroughly treating all areas and all floor drains. There should not be any flies in your store. Plans are to switch pest companies and get on a mitigation plan asap. I will be back in 3 weeks to verify they have been eliminated from your store!
Mops aren't being hung up to dry between uses. Provide mop holders and begin hanging up after uses. Also, you need to clean the mop sink. This contributes to drain flies being in your store.
You need employee handwashing signs in both restrooms in the basement.
(Critical) The dishmachine was found not sanitizing. Upon further investigation, it was determined one of the supply lines for the sanitizer had pulled out of the pump unit. Staff need to be checking dishmachine every morning before use to verify it is working properly. This was not done today. Corrected by hooking up supply line and verifying with test papers.
(Critical) The undercounter dishmachine drain line is not air gapped. You need to provide a permanent air gap on this line that is at least an inch above the top of the spill rim of the drain pipe. Have this done within 10 days then take pic and send to me by 2/25/13
(Critical) I found the soup at 103*f in the soup well. Water temp in steam well was only at 106*f and thermostat was set on lowest setting. Staff need to pre-heat water on highest setting before putting soup in to heat up to at least 135*f. Corrected by correcting procedures.
The ambient air thermometer in the walk in cooler was broken. Staff must be monitoring conditions of thermeters and replacing damaged ones. Corrected by replacing.
This incident (10525) does not have any more information on it
This incident (10526) does not have any more information on it
This incident (37478) does not have any more information on it
Need you to have sanitizer buckets made up at the espresso machines for wiping down the steam wands and spills.
Do not use cups to dispense foods. Found 2 cups in sugar bin. Use scoops with handles and keep handles out of contact with foods. Also, staff need to keep debris out of sugar.
I observed personal clothing and a cell phone stored on a rack with food contact items. Personal belongings need to be kept seperated from food and food contact items. Find a location to store these things.
You need more light at the far end of the rear rear prep area near the 3 comp sink. Repair lights.
There were no paper towels stocked at the handsink by the mopsink. Staff need to be restocking after depletion. Corrected by stocking.
Several of your coolers have water on the bottom shelf. All condensation needs to be draining outside the units. Have them all serviced asap.
Repeat violation 2 times in a row. You need to organize the bathroom closet and get stuff on shelves off the floor. Same thing with all the cleaning chems in the office storage room. Get them off the floor, on a bottom shelf. When complete, take pics and e-mail them to me by 8/10/12
Thermometers were not present, broken and/or not in a conspicuous location within the coolers. Be sure you have accurate thermometers in all coolers and use them to take temps of coolers on a daily basis. Please use chart i left you for all coolers.
Please post handwash reminders signs at both restroom handsinks and at the front handsink across from the cash register.
(Critical) Tested dishmachine and found no sanitizer detected in the final rinse. Upon further inspection, found that the feed tube was not within the dispenser feed port. Staff must be checking machine with test papers in morning before first use to assure dispensing 50-100ppm and if not, troubleshoot the problem. Corrected by reconnecting feed tube to dispenser on back of machine.
(Critical) Product in the front reach in cooler found at 44-45*f. Must be holding product 41*f or less at all times. Staff need to be doing temperature checks of all coolers on a daily basis. Repair asap. I will be back in 10 days to re-inspect this unit. It needs to be holding 41*f or below.
Front sanitizer bucket was tested and detected no chlorine. Keep at 50-100ppm. Staff need to be using test papers to verify sanitizer strength and change out when dropping below 50ppm. Corrected.
(Critical) Both coffee cream thermal containers were marked with use by times of 6pm. Staff used the wrong time markers. Corrected by switching to the noon use by markers.
The front counter reach in cooler has water inside the unit. You need to have this serviced asap. There should never be water coming into your coolers.
(Critical) I found a gallon of milk that was past the use by time by a half hour. I want you to discontinue this practice of leaving gallons of milks out. Keep them in the reach in coolers at all times. Corrected by discarding the timed out milk and keeping milks in coolers at all times.
There are still drain flies in your store, particularly around the ice machine. You need to have them eliminated from your store. For the next 4 weeks i want lauren to e-mail me progress updates once a week, letting me know how things are progressing with the elimination of these pests.
(Critical) A gallon of skim milk and a container of whipped cream was sitting out and not marked with time control window, as per store policy. I want you folks to discontinue this practice and keep your milks and cream in the reach in cooler under the espresso machine. Corrected by discarding product and following the above new procedure.
The interior of the customer microwave needs to be cleaned better, paying particular attention to the interior top portion.
The sanitizer solutions in all wiping cloth buckets showed little to no sanitizer residual. Keep at 50-100 ppm at all times. Change out solutions more often.
The top of the hot water heater tank needs to be cleaned more often. Lots of dust build-up.
This incident (10547) does not have any more information on it
The storage racks above the 3 comp sink are dusty. Staff need to be cleaning them more routinely to preclude the build-up of dust and dirt.
There was no sanitizer bucket made up at the front counter and a wiping cloth was sitting out on counter. Always have a sanitizer bucket made up with 50-100ppm chlorine and keep cloth in solution between uses. Also, i did not detect any sanitizer in the back area wiping cloth container. Staff need to use test papers and keep at correct levels.
You need to service the front reach in cooler as i found it holding product at 43-44*f. Needs to be holding 41*f or less.
Repeat violation 2 times in a row. Once again, i observed the wiping cloth at the espresso machine sitting out on counter. Staff need to be keeping in sanitizer solution between uses to disinfect the cloth towel.
Please hang up the mop after uses to facilitate rapid drying.
You need to air gap the dishwasher drain line at least 1 inch above the top rim of the floor drain. Center over floor drain to reduce amount of splash. Take a picture and e-mail it to me within 10 days.
There is a condensation leak in the 2 door upright cooler in the back. Repear this unit within 10 days and fax over copy of work order.
The interior facing of the ice machine has black slime growing on it. To prevent this from growing, you need to clean the entire inside of the ice bin thoroughly at least once every month!
(Critical) I observed many drain flies around the ice machine area. Contract with a licensed pest company to set up a plan to eradicate them. I will be back in 30 days to re-inspect for no flies!!!
Replace the damaged gaskets on your coolers within 90 days
You need to air gap the drain line out of the dishmachine. I will be back to re-inspect for this in 30 days
You need to find a location to hang up your brooms and dustpans between uses. There is way to much clutter on the floor around the ice machine, which is contributing to the drain fly problem.
Staff need to hang up mops after uses to facilitate rapid drying.
(Critical) The 2 pitchers of cream for self service were not posted with 6 hour use by times. This must be done on these. Corrected by marking with grease pencil.
(Critical) Repeat violation 2 times in a row!!! once again, the dishmachine was not sanitizing due to an empty sanitizer bucket! staff must be using test papers every morning to verify machine is applying sanitizer and change out buckets of product before they go empty. Complete the risk control plan and submit to me within 10 days. I will be back to verify the plan is implemented and working in 2 weeks. New sanitizer bucket hooked up and working. Corrected.
Both cutting boards are excessively grooved and discolored. Replace with new ones.
Replace the missing ceiling tile in the rear prep area.
No test strips were available. Container was empty. Always keep stocked and be sure staff are using them. Corrected by getting more out of office.
Repeat violatione 2 times in a row. You still do not have a light shield on one of the lights in the sandwich display cooler. Obtain one by sept 1st and install it.
No sanitizer detected in sani bucket. Keep at 50-100ppm at all times. Use test papers to verify when it drops below 50ppm and need to make up new solution.
Repeat violation 3 times in a row now. Once again, there is ice build up on the compressor in the walk in cooler. By sept 1st, 2011 you must have this repaired. You are to fax in a detailed, written work order from a contracter explaining what was wrong with the unit and how it was repaired.
Post a handwash sign at the front counter handsink.
Soap not available at either handsink in service area. I want you to mount soap dispensers on the walls at all handsinks (2 in front service area and 2 in restrooms). Keep stocked at all times.
One of the light shields in the display cooler is cracked. Please replace.
No detectable chlorine residual detected in front sanitizer bucket. Change out more often to keep at 50-100ppm.
Keep wiping cloths in sanitizer bucket by the espresso machine to clean the steam wand and wipe up spills in this area.
(Critical) High temp sanitize machine not to proper temp of 160° for utensil surface temp. Do not use until repaired. Manually sanitize ware in 50-100ppm bleach in 3 comp sink. I will be back in 2 weeks to verify it has been repaired. Obtain thermal labels to check machine at least once a week.
(Critical) The can opener blade was observed dirty. You need to be running this through the dishwasher after uses. Corrected by cleaning while i was present.
No paper towels found at prep area handsink. Within 2 weeks, put up a soap and paper towel dispenser at this handsink and keep stocked at all times.
The paper towels dispense right into contact with the garbage can liner at the main handsink. You need to raise the paper towel dispenser or use a smaller, shorter waste basket. Also, clean the paper towel dispenser.
(Critical) The sanitizer strength was too strong (>100ppm) in all of the sanitizer buckets and the dishwash sink. Manufacturers instructions call for strength to be not more than 100ppm. Use test papers to verify proper strengths. Corrected by making up new solutions to proper strength.
(Critical) The dish machine was found not chemically sanitizing. Staff must be using test papers to verify sanitizer strength is at 50-100ppm. A new bucket of sanitizer was put in use and found sanitizer levels at ~75ppm. Ok to continue to use, corrected.
You need to wipe out the interior of the microwave more often at the self serve area.
Store plasticware with handle up, not down, in self serve area.
Chlorine test papers were not being used to verify sanitizer strengths of sanitizer buckets and dish machine. Use daily!!!
Please clean the floor drain under the front handsink more often. Also, clean the area around and on top of the hot water tank to preclude the dust build-up.
Staff observed storing personal clothing with to go items on a rack in the kitchen. Staff need to store their personal belongings in the office.
One of the lights in the display cooler does not have a light shield on it. Provide one asap.
The ice scoop handle was found in contact with the ice. Keep it out of contact with the ice
Repeat violation 2 times. There is still an ice accumulation on the compressor and water is dripping from it. You need to get this repaired. This is not a normal condition.
Repeat violation 2 times. You need to hang up the mop between uses to facilitate rapid drying. Put up a new mop holder.
The ice scoop was stored on a dirty plastic tray on top of the ice machine, be sure to routinely clean this tray. Corrected by cleaning while i was present.
There is water entering the interior of the front counter reach in cooler. Have serviced asap as water is not to drain inside the coolers.
I observed some excessively grooved cutting boards that are dirty to sight. You need to replace these boards or sand them down to eliminate the grooves.
(Critical) Repeat violation 2 times. Once again, the cut cantaloupe and honeydew melon was found at 47f-49f on the left side cold table. Must be holding 41f or less at all times once cut. Store manager has stated they will not keep any left over cut melon in this unit anymore. All will be portioned and kept inside the box of the cooler. Seal off that left side of this unit so it cannot be used. Fax over risk control plan within 7 days. I will be back to confirm it in 10 days.
Keep your pitchers of teas, chocolate and chai covered on the front counter as they are exposed to your guests.
Provide a covered waste receptacle for feminine hygiene product in both restrooms.
Replace the damaged ceiling tiles in the basement storage closet.
You need to replace your excessively grooved and discolored cutting boards
(Critical) Found a couple of outdated spinich pockets. Staff need to audit the use by dates on a daily basis and discard expired foods. Corrected by doing such.
You need to remember to clean the utensil storage bins.
Provide shatterproof light bulbs in the rear dry storage room.
The drain line out of the triple sink has come loose and now there is not the required air gap. Permanently secure the line and provide an air gap of at least 1 inch. Take pic and e-mail to me by 8-31-10.
Keep wiping cloths in sanitizer solution between uses at espresso machines. You need sanitizer buckets located at the machines.
A bike was found leaning up against a storage rack. Store bike away from food or food contact items.
Mop needs to be rinsed out and hung up after uses to facilitate rapid drying. Provide a new mop hanger.
You folks need to clean better and more often under all of your equipment.
Lids for food containers found stored under the handsink drain lines. Do not store foods or food contact items under any drain lines.
Post handwash reminder signs in the restrooms.
There is a large ice build-up on the walk in cooler compressor and it is dripping water. There should not be any ice build-up. Have this unit serviced and fax me a detailed written work order by august 31, 2010.
You need to better organize your storage areas and keep cleaned utensils in containers with handles all going in the same direction.
(Critical) Used a chlorine test kit and found the chlorine sanitizer solution in the sanitizing bucket at a very high concentration. Pic corrected by using a test kit and adjusted sanitizer solution to manufacturers specification of 100 ppm.
(Critical) Found time/temperature control for safety food (tcs) , an open canister of whipped cream 59°F on the counter top. Pic corrected by discarding whipped cream. Pic has been instructed to monitor that employees are putting whipped cream back in cooler after use.
Found the tiled coving surrounding the back counter missing tile. Found the wall on corner of storage room/office with peeling paint. To correct repair coving and wall.
Found wiping cloth used to clean/sanitize the espresso machine head left on counter top. To correct keep wiping cloth in sanitizer bucket completely submerged under sanitizer
Found an absorbent type liner lining shelves in the 2 door sliding glass cooler. Found an absorbent type liner lining the plate of inverted cups and water pitcher. To correct remove absorbent type liner and replace with a nonabsorbing type liner.
Found an opened bag of sugar with scoop in the storage cabinet not covered/folded. To correct store sugar left in bag in a food storage container with lid.
(Critical) Found the spout of the faucet of the 3 compartment sink not at least 1 inch above the flood rim of the 3 compartment sink. To correct repair/replace faucet so the spout is at least 1 inch above the flood rim of the 3 compartment sink. , found the spout of the faucet of the 3 compartment sink not at least 1 inch above the flood rim of the 3 compartment sink. To correct repair/replace faucet so the spout is at least 1 inch above the flood rim of the 3 compartment sink. On follow up inspection found the faucet has been repaired, and the spout of the faucet of the 3 compartment sink is at least 1 inch above the flood rim of the 3 compartment sink. Violation corrected.
Found the interior bottom and sides of the sanitizing buckets soiled with build up, which was located on the drainboards of the 3 compartment sink. Found the shelves under the front counter soiled with debris. To correct clean as soon as possible, and clean on a more frequent schedule.
Found the back door with gaps and door frame edges with rusty spots. To correct repair/replace door sweep, and door frame to eliminate holes and gaps
Found a scoop and its handle laying on top of sugar, in an opened bag in the storage cabinet behind the front counter. To correct store scoop handle with its handle in an upright position, or in a protected manner.
Found the door to the public unisex restroom in an open position, and the door closer not attached properly. To correct repair/replace door closer and keep door closed
Found the ceiling tile above the freezer and cooler in the storage room missing and with water stains. To correct repair source of leak, replace missing tile, and refinish area.