310 S. State St.
Ann Arbor, MI 48104
(Critical) I found tuna salad and humus at a temperature of 48 degrees f. Stored in a prep table. As discussed at the time of inspection, potentially hazardous food (phf), that requires cold holding, must be held at all times at a temperature of 41 degrees f. Or below. All staff members must be educated in the use of a food thermometer and proper hot and cold holding temperatures. The correct hot holding temperature is 135 degrees f. Or above. The thermostat has been turned to a colder setting at the time of inspection. A follow-up inspection will be made to ensure that this unit is holding a temperature of 41 degrees f. Or below.
(Critical) I found a container of hair clog, drain cleaner stored next to boxes of single service silverware. As we discussed at the time of inspection, cleaners and toxic materials must always be stored completely apart and separate from everything relating to your food service operation. Failure to properly store these materials may result in the contamination of food, work surfaces or utensils. Corrected at the time of inspection. The cleaner has been relocated as directed.
This incident (12696) does not have any more information on it
I observed a turkey breast stored in a bowl, sitting out at room temperature, thawing. Potentially hazardous food (phf), must be thawed using one of the approved methods listed above.
This incident (51998) does not have any more information on it
(Critical) I found that two spray cleaners are not labeled. All toxic, hazardous cleaners, sanitizers and insecticides and similar items, must be clearly labeled with the common name of the contents of the container. Failure to properly label these products could have critical consequences. Frequently inspect chemical storage locations, to ensure that cleaners are properly labeled. Corrected at the time of inspection. The two containers are now labeled as indicated above.
I noted that several boxes containing single service items are stored on the floor. As discussed at the time of inspection, single service items must be stored at least six inches off the floor. This is to prevent possible contamination of the items.
As discussed, the floor area, in the storage cabinets located under the pop tower, needs cleaning. Frequent cleaning to prevent the accumulation of food and other debris promotes good sanitation and helps to prevent the pest attraction.
As discussed at the time of inspection, i observed a food spill, located in the bottom of the smaller prep table. It is very important to frequently clean and sanitize prep tables, both the top and bottoms of the unit. This will prevent the grown of harmful bacteria.
When asked, it took employees several minutes to local a food thermometer. It is critical to food and customer safety that several working and accurate thermometers are available in food preparation areas. Routine temperature monitoring is very important in preventing food borne illness.
(Critical) I found that food storage pans that are supposed to be clean, are soiled with food debris. It is critical that food contact surfaces such as food storage containers and food processing equipment are thoroughly washed to remove all food debris, rinsed and then sanitized. Failure to do this could result in the contamination of the foods stored in containers or processed on equipment. Corrected at the time of inspection. The pans have been cleaned as described above.
This incident (52005) does not have any more information on it
This incident (12705) does not have any more information on it
The small food holding containers located on the top of prep table must be covered, when not in use
The floor around the storage rack, needs to be picked up
This refrigerator, needs to be cleaned.