Ann Arbor, MI 48103
This incident (67956) does not have any more information on it
(Critical) Observed can opener blade and gear area with an accumulation of sticky debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing can opener at time of inspection. Violation corrected.
Observed floor under 2 door upright cooler in prep area with an accumulation of food debris (fruit has fallen under cooler and is moldy). To correct, please clean now and on a more frequent schedule
Observed table in dishwashing area (used for drying dishes) in poor repair (top of table is cracked and particle board is flaking). To correct, please resurface, repair or replace table as soon as possible so all surfaces are smooth and cleanable
Observed no serv-safe certified manager in kitchen. Pic stated she is signed up to take class within 4-5 weeks. Need to obtain serv-safe certification within 90 days to avoid enforcement actions.
(Critical) Observed pan of rte nacho cheese on counter in prep area with an internal food temperature of 67f (cheese has been on counter for less than hour per pic). Pic stated that she does not normally heat the cheese and cheese is served at room temperature. This practice must be changed immediately. Nacho cheese is considered potentially hazardous once removed from can and must be heated to a minimum of 135f. Reviewed on-site chartwell sop's and they stated to heat cheese to 145f. To correct, please follow chartwell sop's as required. Pic corrected by reheating cheese to proper temperature at time of inspection. Violation corrected.
(Critical) Observed can opener blade and gear area with an accumulation of dried on food debris. All equipment was be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing can opener at time of inspection. Violation corrected
Observed floor drain under 3 compt sink with a heavy accumulation of mold and debris. To correct, please clean now and on a more frequent schedule
(Critical) Observed 2 sheet pans of rte pizza on serve line with an internal food temperature of 93-98f. All potentially hazardous rte foods must be hot held at 135f or more at all times. To correct, please ensure hot holding temps are maintained as needed. May need to leave pizza in convection oven longer and bring pizzas out closer to serve time. Since pizzas have been put of temperature for less than an hour, pic corrected by reheating pizzas to 165f in convection oven at time of inspection. Critical corrected
Observed pic not wearing a hair restraint while prepping and serving food on serve line. All food employees must be wearing a hat or hair net at all times while prepping and serving food to protect food from possible sources of contamination
Observed hot water temperature in only handsink in kitchen at 72f. For proper employee handwashing, all handsinks must be equipped to provide a water temperature of at least 100f through a mixing valve or combination faucet. To correct, please repair as soon as possible
Observed bottom of milk cooler (interior) with an accumulation of debris (spilt milk). To correct, please clean now and on a more frequent schedule
Observed hand sink in kitchen with push style design faucet which runs less than 15 seconds when pushed on. Metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. To correct schedule service for proper operation of faucet for proper employee hand washing
Observed the three compartment sink with only two sink compartment stopper devices, to correct should schedule service to provide another sink stopper for each sink compartment as required
New employee for this facility. Schedule a manager food service training course within 30 days. Submit certificate information to washtenaw county environmental health at the above adress