7714 Ann Arbor (@ Copeland)
Dexter, MI 48130
Sanitizer strength was too weak in wiping cloth bucket and in 3 comp sink. Keep at 50-100ppm and use test papers to verify. Develop a consistent "recipe" for making up sanitizer solutions. Corrected
This incident (10647) does not have any more information on it
This incident (10648) does not have any more information on it
(Critical) Found a gallon of bleach stored next to food and single use utensils on shelf of storage cabinet in the hallway. Pic corrected by moving bleach to the kitchen cabinet under the sink where cleaning supplies are stored.
(Critical) Found 2 bottles of bleach in the cleaning supply storage area, an unapproved (bleach) sanitizer and an approved (bleach) sanitizer. To correct do not use unapproved bleach to sanitize utensils, and use approved bleach, that is, the one that has an epa registration number, and directions on use/sanitizing food contact surfaces. Staff member states they will use the approved bleach to sanitize utensils, and pic states they will order approved bleach. Violation corrected.
Found the paper towel dispenser above the kitchen sink not working. To correct repair/replace paper towel dispenser.
Found the floor (edges and corners) in the kitchen soiled with accumulation of debris. To correct thoroughly clean floor and clean on a more frequent schedule
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(Critical) I observed two spray bottles that were not labelled with name of contents. Always keep spray bottles labelled. Corrected by discarding unknown substances
(Critical) I found the sanitizer strength in excess of 200ppm. Need to keep it at 50-100ppm. There are no test papers here to confirm strengths. Corrected by getting larger bucket and i showed pic how to make up at correct strength.
(Critical) Hot foods on the serving well were found at 125*f. Must be above 135*f at all times. Cause of low temperature: the hot well was not plugged in. Staff need to be checking temps to find things like this. Corrected by re-heating foods and plugging in unit.
No chlorine test papers are at this site. Have them always available and train staff how to use them.
There is no handsoap available. Please mount a soap dispenser at the handsink and keep stocked with handsoap
Please provide sign at handwash sink in kitchen notifying food employees to wash their hands
Middle hot well not functioning per pic. Please repair and maintain in good repair. Hot holding unit shall be capable of maintaining food at 135°F or above. Approximately once per week 3 hot foods delivered to maintain hot; hot holding unit has 3 hot wells. A follow-up inspection will be required once unit repaired
Metal-stem thermometer not calibrated properly. Please calibrate; provide pic copy of calibration hand-out; discussed ice bath method
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This incident (37529) does not have any more information on it
Asked staff member to setup dishwashing sink compartments, and found staff member didnot correctly set up proper dishwashing procedure. Corrected by educating and properly setting up dishwashing area, that is , dishes and utensils are to be washed in soapy water, rinsed in clean water, and sanitized in a chlorine solution of ( 50- 200 ppm), then air dryed. Pic has been instructed to review and re-train staff and volunteers on proper dishwashing procedures.
Found the kitchen floor (under and around equipment) soiled with accumulation. To correct thoroughly clean floors and clean on a more frequent schedule.
This incident (10667) does not have any more information on it
Observed the connection from the electrical conduit to the well cap to be disconnected. This connector may need to be replaced. Repair/replace as needed to prevent insects from entering the wellhead
(Critical) I found an unlabeled spray (bleach) sanitizer. As discussed, all cleaners, sanitizers and degreasers must be clearly labeled by the common name of the product. Check chemical storage locations to ensure these items are properly labeled. Corrected at the time of inspection. The container was emptied.
This incident (10670) does not have any more information on it
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No paper towels available at handwash sink in kitchen. Please provide paper towels at all times at all handwash sinks. Corrected at time of inspection
This incident (10673) does not have any more information on it
As discussed, the digital thermometer on the unit is not working. Provide a thermometer, for the inside of the freezer
(Critical) This incident (10675) does not have any more information on it
This incident (10676) does not have any more information on it
Found lid of dumpster left open. To correct keep dumpster lid closed.
Found no handwashing sign in the mens public restroom. To correct provide a sign reminding employees/volunteers to wash hands at all locations where they may wash hands.
Provide a thermometer for the reach-in freezer in the kitchen
There is food spill dried on the shelves of the reach-in freezer. Clean up the spill. Clean these non-food contact surfaces frequently to prevent the build-up of food debris.
This incident (10681) does not have any more information on it
This incident (10682) does not have any more information on it
(Critical) Some chemical products found stored improperly in storage cabinets. Please store all chemicals below and away from any food, equipment, utensils, single-service items and clean linens. Critical corrected: at time of inspection relocated chemicals to bottom of kitchen cupboard below and away from any food, equipment, utensils, single-service items and clean linens
Please provide signs in restrooms used by employees/volunteers notifying food employees to wash their hands before returning to work
Inadequate water temperature at handwash sink (middle sink of 3-comp sink). A handwashing sink shall be equipped to provide water at a temperature of at least 100°F
One of the metal stem thermometers in kitchen not calibrated properly. Please calibrate and maintain in good repair
Inadequate water temperature at the faucet for manual warewashing operation (middle sink used for handwashing sink). The temperature of the wash solution in manual warewashing operation shall be maintained at not less than 110°F. Hot water temperature found at 82°F at beginning of inspection and at 91°F at the end of inspection
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