1401 Briarwood Circle Dr
Ann Arbor, MI 48108
(Critical) Observed a container of previously cooked and cut sausage in the top rail of the "low boy" cooler without last day of consumption marking. Cold held, ready to eat potentially hazardous food not consumed within 24 hours shall be properly date marked. Pic had indicated that the sausage was prepared on sunday. Corrected by marking the consume by date on this container as 6 days from this past sunday. Corrected.
Observed the sanitizing wiping cloth solution in the kitchen by the main prep area to be weak. Wiping cloth solution (quat) shall maintain ~150 ppm quat to preclude the growth of bacteria on the wiping cloths. Corrected by emptying wiping cloth bucket and refilling with fresh solution tested at 150 ppm quat. Corrected
Observed the bulk ice bucket to not be stored inverted on top of the ice machine. The bulk ice bucket shall be stored in a self draining position to preclude the growth of bacteria and prevent other contamination. Corrected by running bucket through dishwashing machine and then storing on top of ice machine in a self draining position. Corrected
Observed the chef to not be wearing hair restraint while preparing food. When preparing food, proper hair restraint (hair net or hat shall be worn). Corrected by chef putting on hat. Corrected
Observed two wet mops stuffed on top of the mop bucket. When not in use, mops shall be hung up to allow for proper drying. Corrected by hanging mops on the wall in the mop sink area on the provided clamps to hold the mops. Corrected
(Critical) Observed all food contact surfaces to be clean. Pic indcated that warewashing employees have been retrained to ensure proper cleaning and post cleaning inspection procedures are being followed. Corrected
(Critical) Observed the following food contact surfaces to be soiled: the dicer by the food prep sink, utensils hanging over main food prep table, meat/cheese slicer, blender at bar and cooking pans in the clean utensil storage rack near the dishwash area. Food contact surfaces and utensils shall be clean to sight and touch. To correct, wash rinse and sanitize these items now and retrain warewashing employees to ensure that all utensils and cooking equipment are properly cleaned prior to placing in storage. ,
Observed a lack of a proper waste receptacle for the disposal of hand drying towels for handwashing sinks in the following locations: by the walk in coolers, the dishwash area and the front bar. To correct, please provide proper waste receptacles in the immediate vicinity of these handwash sinks
Observed the interior cavity of the microwave oven to be soiled with food debris. To correct, please clean now and place on a more frequent cleaning schedule
Observed multi use scoops in bulk food containers to be stored jumbled inside the containers. Scoops shall be stored with the handles facing up to prevent contamination of product. To correct, store scoops so handles are not intermixed with product
Observed bulk containers in prep area to not be labeled identifying the contents with their common name. To correct, please label these bulk containers with their contents in their common name
Observed numerous boxes of frozen food stored in walk in freezer on the floor. To correct, please store on racks a minimum of 6" off of floor to allow for proper cleaning of floor and avoid contamination issues.
Observed the 2 door reach in freezer adjacent to front cook line to have a build up of ice on the bottom and water leaking onto the floor from the front of the unit. The freezer was maintaining proper temperature of 30f or below and all foods stored inside were frozen. Employee removed all frozen food from this freezer and relocated food to main walk in freezer. To correct, call a service technician to identify the issue and have the reach in cooler repaired/replaced.
The small flip top prep cooler and the 2 door reach in freezer on the main cook line are unplugged and not being used due to need for service. Please get on this asap, as these pieces of equipment are crucial for your operation. I would like you to e-mail or fax me a copy of the work order reciept verifying units were repaired. Please have this to me by this friday, june 27th.
Please have staff hang up the mops after use to facilitate rapid drying.
(Critical) Repeat violation 2 times. Complete the risk control plan. I found cut honeydew melon at 48*f in a bowl that was not submerged deep enough in ice. If using ice, the ice levels must always be at the same level at the product in order to hold the product at 41*f or less. Corrected by not stocking the melon so high in the bowl.
(Critical) Repeat violation 2 times in a row. Complete the risk control plan. Once again, i found handsinks obstructed. The far handsink on the front line was blocked by a breadrack and a large garbage container and one of the handsinks in the rear prep area was blocked by 2 large garbage containers. Staff need to always keep handsinks accessible. Corrected by doing such.
(Critical) The "low boy" prep cooler next to the stove was found holding product at 43* to 48*f. Must be holding 41*f or less. The pans on the top rail were not set up with the rails, allowing heat into the unit. Do not use this unit until rails are working properly. Staff should have been taking temps of foods in this unit and caught this. All foods were moved into another working cooler. I will be back in 2 weeks to verify unit and rails are working properly.
(Critical) The small refrig on the breakfast buffet was found holding product at 49 to 51*f. Must be holding product at 41*f or less. Staff need to be doing refrigeration temps 3 times a day to assure foods are at safe temps. Do not use this cooler until repaired and holding 41*f or colder. I will be back in 2 weeks to verify it is working properly.
(Critical) Chlorine test papers were not available for use at the bar sink. Obtain and keep at the bar for use. I will be back in 2 weeks to verify you have them.
Staff need to be using lockers to store personal belongings. I found 2 coats on a counter in the server area.
You need more light within your walk in cooler. Suggest putting up a florescent light with a shield in there.
(Critical) I found a bowl of individually packaged cream cheese that was on the breakfast buffet at 49*-53*f. Must be held at 41*f or less. On your last inspection, i told you to get a small countertop refrigerator to keep this other phf's in. You did not get one. You have 3 weeks to get one. I will be back to verify you have purchased and are using this new refrigerator. Cream cheese was discarded.
(Critical) I found expired date marked food, including whipped cream, house made blue cheese dressing, and ham. Staff need to be auditing food dates everyday and discarding expired foods. All exp foods were discarded. I will be back to verify you are doing this in 2 weeks.
(Critical) Chemicals were found stored next to the clean glasses on the drainboard and next to the blender at the bar. Staff need to store toxic items safely in areas away from beverage contact items. Corrected by doing such.
(Critical) I observed several hotel staff using the kitchen. Your kitchen is to be used by your kitchen staff only. All other staff are not authorized to be in the kitchen. Managers need to be enforcing this. Corrected by manager enforcement.
(Critical) I found chicken breast thawing under running water, but the chicken breasts were at 59*f. Staff must be monitoring product being thawed to assure it does not rise above 41*f. Safest way to thaw is in the walk in cooler. Staff need to plan ahead for time to thaw in this safe manner. Corrected by discarding chicken and thawing properly.
(Critical) No soap available at the handsink at the bar. I want you to mount a soap dispenser on the wall and always keep it stocked. I will be back in 2 weeks to verify you have a stocked wall mounted soap dispenser at the handsink.
(Critical) You are not date marking in a consistent manner and missing some foods, such as cheesecakes, house made ranch dressing, opened quarts of cream at the bar. I want you to institute a consistent date marking system that all staff are following using the day dot stickers and posting the use by dates on foods requiring date marking. I will be back in 2 weeks to verify you have a system in place. All foods not date marked were discarded.
(Critical) The bar handsink basin had glasswash sink stoppers and cutting boards in it. Handsinks need to be used for handwashing only and not storage for extra bar parts. Corrected by removing the above and making handsink accessible.
The bar was left in a general unclean manner from the night before. Staff need to be cleaning and sanitizing the bar before leaving for the night.
Provide a thermometer in the beverage cooler at the bar.
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This incident (38337) does not have any more information on it