4584 Washtenaw Ave Ste 2
Ann Arbor, MI 48108
(Critical) Repeat violation 2 times in a row. Complete the risk control plan and bring to the administrative conference with you. Once again, i found chemical spray bottles that were not labelled. One had a blue liquid in it in the back prep area and another had a clear liquid in it on a shelf below the coffee self serve area. You have to be labeling the spray bottles with common name of contents within. Corrected by labeling while present.
(Critical) I observed staff take a bucket of garbanzo beans that was set directly on the floor and set it on the back food prep table, thus contaminating the food prep table. After i told the owner they cannot be setting food containers on the floor, i watched them set a tub on the floor while they dumped hommous into the tub. You need to be setting your food containers on a clean and sanitized surface, not on the dirty floor. Corrected by cleaning and sanitizing the prep table and modifying staff habits.
(Critical) The paper towel dispenser in the rear prep area was jammed, making access to paper towels not possible. You need to be sure paper towels are available for use at your handsinks. Corrected by removing jammed towels.
(Critical) I observed bags of pita bread stored below ground beef and next to raw chicken in the 2 door upright freezer. In order to control the risk of cross contamination you need to store the pita breads on the uppermost racks in the this unit. Corrected by doind such
(Critical) I observed 2 different foodworkers put on gloves without washing their hands first. Staff need to always wash hands before donning a pair of new gloves. Corrected by telling the staff of this requirement and then they washed their hands.
Repeat violation 4 times in a row. An administrative office conference is required. Left a notice. Call and schedule this conference with me within 72 hours of notice. Once again, your store is not being kept clean. The following areas were observed dirty: the stove around the burners, the sides of the cooking equipment, the shelves under the cooking equipment, the floors and walls under and behind the cooking equipment, the floors under all hard to reach areas, the interior of all the reach in coolers, display cooler, walk in cooler floors, walk in cooler racks, the black tubs you store your foods in, the shelves above and below the main rear prep table (none of the foil has been removed. . . The plasticwrap was removed from the ice machine while i was there), the mop sink room and the sink itself and the area around and under the front counter display cooler. Complete the risk control plan i left you and bring to the administrative conference with you. I will be back in 30 days to verify your store has been properly cleaned and organized.
The exterior of the rice cooker/warmer was dirty as was the interior and exterior of the microwave oven. Staff need to be using wiping cloths to keep these things clean during your operation.
I observed one of the staff drinking from an open cup in the rear prep area. Staff need to have lids on beverage cups and using a straw when drinking in prep areas.
Repeat violation 2 times in a row. Once again, there was not cover lid on your left side prep cooler. You need to have a lid on this so it can be closed to protect foods within the cold rail from contamination and to control for safe cold holding temps. This needs to be on when i come back in 30 days to re-inspect your store.
Repeat violation 2 times in a row. Once again, the front display cooler has ice build-up on the cooling coils. You need to have a contractor out to repair this. Save a copy of the work order receipt and i will be back in 30 days to look at the work order and verify that ice is not on the coils.
The walk in cooler door closer latch is broken and the walk in door does not shut tightly. You need to install an new latch on the door.
Several of the light lenses are cracked and need to be replaced. You also need to install ceiling tiles in all areas where they are missing.
The frp siding on the wall by the front counter has come loose and needs to be re-secured to the wall. You also have exposed electrical wires that need to be put back into protective junction boxes.
You need to provide mop and broom holders in the mop sink closet and be sure staff are hanging these items up after uses, not leaving mops in the mopsink.
Repeat violation 2 times in a row. Once again, the hot water faucet has a leak coming from it. There is a crack in the faucet and it needs to be replaced with a new faucet. You need to have this done within 30 days. I will be back to verify it has been done.
I observed several dirty wiping cloths sitting out on prep surfaces on the front prep line and the rear prep table. You need to keep wiping cloths in clean sanitizer made up with 50-100ppm chlorine between uses to disinfect the cloth towels.
(Critical) The back handwash sink was blocked by cleaning utensils and a beverage crate. This handsink needs to be kept accessible so staff working the back prep area can routinely and easily wash their hands. Corrected by making accessible. You need to provide an area to hang up brooms and dustpans in the mop closet.
(Critical) I observed 3 spray bottles with chemicals in them without labels of the common name of the content within the bottles. Staff need to keep bottles labelled. Corrected by labelling.
Staff are leaving their hats and aprons stored with food contact items all over the kitchen. You need to create a neat spot for staff to hang up all their personal belongings in the mop closet. Provide hangers for this purpose.
Staff need to be wearing hats when working with foods.
Pots/pans need to be stored inverted for all water to drain out.
The area around the dumpster is full of refuse. You need to keep the dumpster area clean and the lids shut.
Your plastic tableware needs to be stored with handles all in same direction and in bins that are kept clean.
The handsink in the bathroom has pulled away from the wall. Re-secure to the wall and then caulk around the edge of splashwall.
Repair the hot water leak coming from the hot water knob on the 3 compartment sink.
Your front display cooler has a large amount of ice on the cooling coils. There should be no ice build up on the coils. Have this unit serviced asap!
Repeat violation 3 consecutive inspections. Once again, i have found that your facility is not being kept clean. If i find your store not clean on your next routine inspection, you will be called into our office for an administrative conference, which has a $127°Fee that goes along with it. The following areas were observed not clean: the floors, walls and sides of equipment on the cook line. . . The interior of the front reach in coolers and the upright freezer. . . The plasticware bins. . . The shelf above and below the large prep table in the back(take off foil and plastic wrap). . . . The walk in cooler racks. . . . The walk in cooler floor in hard to reach areas. . . The mop sink room. . . The dustpan. . . You need to thoroughly clean your store and then keep it cleaned on a routine basis. I will be back in a month to re-inspect your store for cleanliness.
One of your cold rails on the main line does not have the cover on it. Keep the cover on it except during very busy periods.
(Critical) Paper towels were not available at the rear prep area handsink. The dispenser was jammed. You need to keep the unit functioning so staff can dry hands after washing them. Corrected by un-jamming unit.
(Critical) A container of carpet cleaner was found stored on a rack above foods in the back room. You need to keep toxic items stored in safe location away from and below foods or food contact items. Owner needs to do self inspections of store to catch things like this. Corrected by moving to a safe location
I found 4 knives that had chips of the blade broken off. You need to discard damaged utensils. Corrected by discarding.
Containers of lemon juice, spices, crates of bread were all found stored on the floor. You need to keep foods stored on racks at least 6" off the floor.
You need to label all of your foods in english.
You need to remove the old ice machine, the convection oven that you are not using and the large meat grinder that you were not approved to have in your store. You have very limited space in your facility to store things, so you need to get all equipment not used out of your store. Reminder, if you are bring new equipment into your facility, you need to go through plan review with our office first!
Your racks above the 3 compartment sink are not installed secure enough. It is pulling your frp wall covering off the wall. Have this repaired and adequatedly secure the racks to the wall.
I don't want you to re-use retail containers to store foods in. These containers are not easily cleanable and were found very dirty. Obtain food grade food storage containers.
The bowl that you dress your salads in was being stored on the garbage container at the front counter. You need to store this bowl on a clean surface, not the gargage can.
Repeat violation 2 times in a row. Once again, i observed your facility not being kept cleaned. Under all the equipment in the front prep the floors are dirty. The area where the floor drain is, is dirty. The bins you store your plasticware in are dirty. The floors and racks in the walk in cooler are dirty. The top of the grease trap is lined with bags and foil and is dirty. You need to maintain your store in a clean manner.
Repeat violation 2 times in a row!!! you were told to replace the damaged door gaskets on both of your reach in cooler doors at the front service area. This wasn't done. You now have 2 weeks to get it done. Send me pictures of the new seals on the doors by 3/10/14. There is standing water in the right side reach in cooler. Water should not be coming into your coolers. Have serviced.
(Critical) The ice scoop is in contact with a dirty ice scoop holder. You need to be washing, rinsing and sanitizing the ice scoop holder often to keep it cleaned. Corrected by cleaning the scoop holder.
(Critical) Access to the rear handsink was limited due to buckets and crates and a dustpan being stored under and in front of the handsink. Staff need to take out unused stuff to the dumpster and be sure not to block handsinks. Corrected by clearing
Please label containers of food that is not readily identifyable.
You need to replace the damaged door gaskets on both of your reach in coolers.
The mop sink needs to be cleaned and the mop hung up after uses.
Store your silverware out at the self serve area with the handles up!
The following areas need to be cleaned better and more often: under all equipment and storage racks, including inside the walk in cooler, clean the 5 gallon buckets you are using for storage, the pop syrup storage racks, and the chemical storage rack and under the 3 comp sink.
A pair of sunglasses was found stored on the rear prep table. Store personal belongings in a safe area away from food of food contact items.
Repair the hole in the wall by the exit door from the kitchen.
This incident (38177) does not have any more information on it
This incident (13091) does not have any more information on it
(Critical) The new ice machine that was installed does not have any of the drain lines properly air gapped. By sept 14, 2012, have all drain lines permanently secured with an air gap of at least 1" above the top of the spill rim of the mop sink. I will be back to verify this on 9/14/12
(Critical) I found 2 spray bottles that were not labelled with common name of contents. Always keep labelled. Corrected by doing such.
I found the ice scoop on an unclean surface in the back room and a scoop handle in contact with ice in front cooler. I want you to keep scoop in a clean container or scoop holder between uses.
Your thermometer was off by 12*f too low. Also, you cannot read it. Obtain a new thermometer, suggest a quality digital one.
Please store plastic tableware with handles all in same direction
Staff had a can of beverage immersed in the ice within the ice bin. Do not allow this.
Staff are storing their personal clothing, hats, shoes, etc with food product. Provide an area for personal stuff in the mop sink room. Move coat hanger into this room.
You need to get some more storage racks with 6" clearance to floor to store foods and food contact items on. Boxed product on floor in walk in cooler. Also, keep stuff off floors under storage racks so the floors can be swept and mopped.
(Critical) I observed food particles on the potato/vegetable slicer. Staff neet to take blade out and wash/rinse/sanitize in the 3 comp sink. Corrected by doing so while present.
(Critical) I found chicken shawarma that was cooked the night before in the front reach in cooler at 47*f. You cannot effectively cool hot foods in a reach in cooler. You must put cooked chicken on sheet trays and cool in the walk in cooler. Corrected by changing to this method and discarding improperly cooled chicken.
No paper towels stocked at the rear kitchen handsink. Staff need to always keep stocked. Corrected.
Please label the buckets that you store your dry foods in with common names.
Repeat violation 2 times in a row. You need to provide a covered waste receptacle in the restroom within 2 weeks.
Repeat violation two times in a row. You need to service the restroom door so it closed tightly automatically. Have this done within 2 weeks.
You need to have service done on the following equipment: 1) - the front display cooler doors to not shut tightly. Repair so they do. 2) - the left side reach in cooler door seals are torn and need to be replaced. 3) - the left side upright freezer door does not shut tightly. Repair so it does.
(Critical) Repeat violation 2 times. Complete the risk control plan within 10 days and fax into me. Once again, the prep cooler on the main line was found holding product at unsafe temps (50* to 58*f). Do not use this cooler until repaired and holding below 41*f. Staff must be doing temp checks multiple times daily. I want you to use the cooler chart i left you. All phf's were discarded. I will be back to verify cooler is holding 41*f or less.
(Critical) I observed foods in opened bags. Once bagged foods are open they need to be put in containers with tight fitting covers on them to keep out insects.
(Critical) Falafil mix left out at fryer area and found at 50*f. This item must be kept at 41*f or less, thus keep it in cooler between uses. Corrected by correcting current habit and keeping in cooler.
Hang up brooms and dustpans away from foods. Brooms left on bags of beans.
You need a covered waste container for feminine hygeine products in the restroom.
You need to replace the missing ceiling tiles in the back areas. Also, re-seat the light shield.
You need a self closing device on the restroom door.
Remove all items not part of the business and staff need to keep radios, cd's and keys in an area away from food prep and food storage areas. . . Not on prep table.
Staff observed putting bowls in handsink basin, thus obstructing the use of the handsink. Never obstruct the handsink.
I observed dishes being washed without water and detergent in the first compartment sink. Dishes must be immersed in detergent water of at least 110*f. Corrected by setting up properly.
You need to empty your refuse containers more often.
You need to replace the missing hood filters in your exhaust hood.
Your store is not being kept clean and organized. Staff need to organize the store and remove all items not a part of the business and get all items well organized on storage racks. Remove the rug in the dry goods room. Sweep and mop floors often throughut the day. Also, you need to clean things under the prep table. I will be back in 3 weeks to see that you have done the above.
I obserrved wiping cloths sitting out on prep tables and no sanitizer bucket made up in back prep area. Keep cloths in sanitizer solution of 50-100ppm chlorine between uses.
(Critical) Repeat critical violation 2 times. Risk control plan to be submitted. I found raw ground beef next to flat bread on the top rack in the front reach in cooler. I also found a case of parsley right next to cases of raw chicken in the upright cooler creating cross contamination risks. You need to be storing raw animal foods below and seperated from ready to eat foods. Complete the risk control plan detailing how you will assure this will be done on a daily basis and fax over the plan to me within 10 days. Corrected by storing the raw foods in safe manner while i was present. I will re-inspect this when i come back for follow-up.
(Critical) The can opener blade and the area around the blade was observed very dirty. Staff must remember to wash, rinse and sanitize this every single day. Corrected by doing such while here.
(Critical) One of the 2 door delfield coolers was found holding product at 52*f. Discarded the feta cheese. Product must be held at 41*f or less. Do not use this cooler until repaired. I will be back to verify it has been repaired in 2 weeks. Staff need to take temps of coolers. Use chart i left for each cooler.
(Critical) Left over lentil soup and tomato sauce was not re-heated to >165*f before stocking in soup kettle and hold sauce on flat top burner. Found soup at 129* and tomato sauce at 102*. Suggest using chart i left you to get everyone in habit of using the thermometer to verify re-heat temps. Corrected by further heating in microwave to >165*f.
Clean the stove drip trays more often.
Repeat violation 2 times. Within 2 weeks, you need to paint all raw wood surfaces at the front prep area. I will be back in 2 weeks to verify this has been done.
Observed in use wiping cloths left out on counters between uses. Need to keep in sanitizer buckets between uses to dis-infect the wiping cloths. Keep sanitizer solutions made up in the back prep area and in the front prep area and keep at 50-100 ppm. Change out solutions about every 2 hours.
Repeat violation 3 times now!!!! by the end of today, install the new paper towel dispenser you have in your store at the rear prep handsink. I will be back in 2 weeks to verify you have done this.
You need to install a light shield with end caps on the lights in the beverage cooler and the front dessert display cooler.
You do not have enough of or the proper type of refrigeration for the volume of foods you are producing here. You need a walk in cooler. Plans are to have one installed by the end of this month (march). Submit spec sheet to al hauck before purchasing and installing this walk in cooler. You need to discontinue cooking off foods for multiple days. Only cook up enough for the day. Cook off chicken shwarma on the stove, not the rotisserie until a walk in cooler is in place here. Also, service the right side prep unit as the coils are all froze up. Left charts to monitor cooler temps on a daily basis.
(Critical) Found dented and rusty cans of fruit on the back area storage shelf. Pic corrected by discarding dented, rusty cans. Pic has been instructed to monitor that employees are checking for dented cans when stocking and before use, and to either place dented cans in designated area for to return to supplier or discard them. This is a repeated violation and a risk control plan for dented cans has been issued. , found dented and rusty cans of fruit on the back area storage shelf. Pic corrected by discarding dented, rusty cans. Pic has been instructed to monitor that employees are checking for dented cans when stocking and before use, and to either place dented cans in designated area for to return to supplier or discard them. This is a repeated violation and a risk control plan for dented cans has been issued. On follow up inspection found no dented, rusty cans on the back area storage shelf. This violation was corrected on routine inspection, and re-verified on follow up. Rcp for dented cans was reviewed and appears to be working.
(Critical) Observed employee washing dishes, and used a test kit and found no chlorine residual in the sanitizing compartment of the 3 compartment sink. Pic corrected by adding proper amount of chlorine to the sanitizing compartment (verified with test kit). This is a repeated violation, and a risk control plan for sanitizing solution has been issued. , observed employee washing dishes, and used a test kit and found no chlorine residual in the sanitizing compartment of the 3 compartment sink. Pic corrected by adding proper amount of chlorine to the sanitizing compartment (verified with test kit). This is a repeated violation, and a risk control plan for sanitizing solution has been issued. On follow up inspection found the sanitizing concentration of the sanitizing compartment of the 3 compartment sink at proper concentration. This violation was corrected on routine inspection, and re-verified on follow up. Rcp for sanitizing concentration was reviewed, and appears to be working.
(Critical) Found spray bottles of degreaser and glass cleaner on the shelf by the dishwashing area without labels. Found a spray bottle of sanitizer used in the dining area without label. Pic corrected by labelling spray bottles, and has been instructed to ensure all spray bottles labels are visible at all times. , found spray bottles of degreaser and glass cleaner on the shelf by the dishwashing area without labels. Found a spray bottle of sanitizer used in the dining area without label. Pic corrected by labelling spray bottles, and has been instructed to ensure all spray bottles labels are visible at all times. On follow up inspection found spray bottles of cleaning chemicals with labels. This violation was corrected on routine inspection, and re-verified on follow up.
(Critical) Found covered containers of raw beef and chicken stored next to covered containers of ready to eat food, in the 2 door reach in cooler. Pic corrected by re-arranging cooler so ready to eat foods are above raw foods. , found covered containers of raw beef and chicken stored next to covered containers of ready to eat food, in the 2 door reach in cooler. Pic corrected by re-arranging cooler so ready to eat foods are above raw foods. On follow up inspection found raw meats stored on the bottom of the 2 door reach in cooler, below and away from ready to eat foods. This violation was corrected on routine inspection, and re-verified on follow up.
(Critical) Found several containers of rice pudding passed it's discard datemark. Pic corrected by discarding rice pudding passed it's discard datemark, and has been instructed to monitor that employees are checking dates. , found several containers of rice pudding passed it's discard datemark. Pic corrected by discarding rice pudding passed it's discard datemark, and has been instructed to monitor that employees are checking dates. On follow up inspection found containers of rice pudding not passed it's discard datemark. This violation was corrected on routine inspection, and re-verified on follow up
Found the area of the dumpster area soiled with debris. To correct keep areas of dumpster clean.
Found the walls and edges in the dining area, front counter, in the back prep area, back storage wall in poor repair ( damaged surfaces, open seams, missing panels). Found the tiled floor behind the front counter missing tile. Found ceiling tiles through out facility missing or out of place. Found the front counter area menu board supported on exposed wood. To correct properly repair/replace and finish all noted areas.
Observed employees working in cooking/prep area not wearing hat/hair restraint. To correct provide hat/hair restraint and remind employees to wear them.
Found the interior of the microwave in the cooking/prep area soiled. To correct clean as soon as possible, and clean on a more frequent schedule.
Found wiping cloths in the cooking prep area and in the back prep area on counter tops. To correct set up sanitizing buckets and store wiping cloths completely submerged under water.
Found containers of vegetables overflowing and on cooler edges on the top portion of the right prep top cooler. Found bags of ice stored in the freezer under and on top of meats. To correct store food in a more protected manner.
Found the edges and ends of counter top trim missing. Found unfinished wood on edges of counter top. Found water leaking from the top refrigeration area of the 2 door reach in cooler. To correct properly repair and maintain equipment.
Found no paper towels available in the back prep area handsink area. To correct re-install towel dispenser and fill with paper towels.
Found the unisex restroom door not closed and not self closing. To correct repair door to self close.
Found the surfaces of the potato cutting device soiled with food build up. To correct clean potato cutting device on a more frequent schedule.
Found no chlorine and quat test kit available to test sanitizing solutions. To correct provide chlorine and quat test kits to test sanitizing solutions.
Found no soap dispenser and soap available in the back prep area. To correct re-install soap dispenser and keep soap dispenser filled.