3535 Green Road
Ann Arbor, MI 48105
(Critical) Observed waffle batter at waffle station in dining room with an internal food temperature of 65f. Batter is in a "better batter" waffle unit with ice packs, but batter is not holding proper temperature. All phf must be cold held at 41f or below at all times. Pic stated that ice packs are kept in freezer when not in use but unit has a hard time maintaining temperature. Corrected by discarding batter at time of inspection. Breakfast buffet is only 3 hours long (7 days a week) so pic developed a time control policy for the waffle batter at time of inspection. Batter will be discarded every day when breakfast buffet ends and will not be saved for next day. Please train all staff on new time policy and post policy in kitchen. Critical corrected
Observed interior door gasket on upright freezer with an accumulation of mold and debris. Need to clean now and on a more frequent schedule
Observed utensils for outdoor grill (spatulas, tongs, meat forks) stored in pan on shelf in dishwashing area not completely separated from cleaning chemicals (pan of utensils partially separated from chemicals, but on same shelf). All clean utensils must be stored in a clean, dry location and protected from possible sources of contamination. Pic corrected by relocating utensils to another shelf above chemicals at time of inspection
(Critical) Observed can opener (blade and gear area) in prep area with an accumulation of sticky food debris. All can openers must be washed, rinsed and sanitized every 24 hours or throughout the day as needed and must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. Critical corrected.
(Critical) Observed backup pans of rte sausage patties and scrambled eggs (for breakfast buffet) on prep counter in kitchen with an internal food temp of 90-98f. Pans have been on counter less than 30 minutes per pic. All phf must be hot held at 135f or more at all times. Do not store phf at room temp. Pic corrected by reheating sausage to 165f then placing on warm grill and discarding eggs. Critical corrected. , observed pan of rte sausage patties in steam table in breakfast buffet in dining room with an internal food temp of 120f. Pic stated that she turned off steam table 10 minutes ago (buffet ends in 30 minutes). All phf must be hot held at 135f or more at all times. Do not turn off steam table before breakfast service ends. Sausage has been on steam table for 1 hour or less (per pic) so pic corrected by turning steam table back on, reheating sausage to 165f and returning back to steam table. Critical corrected.
Observed drainboards in dishwashing area and 3 compt sink in prep area not sealed to walls. To correct, please seal/caulk all drainboards and the 3 compt sink as soon as possible to prevent water and debris from falling and collecting behind sinks.