6300 Interfirst Drive
Ann Arbor, MI 48108
(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without date marking. These items once opened, prepared or removed from the freezer shall be clearly marked with the discard date. Corrected at time of inspection by clearly marking diced ham, diced chicken, blue cheese, cut salami in refrigeration units front kitchen. Please remind all staff once these food items are opened, prepared or removed from the freezer they shall be clearly marked to indicate the discard time frame. Some staff are using both prep/open date and discard date, some using just discard date. Please consider using both dates to avoid any confusion on proper discard date
Some single-service items stored improperly in storage room. Please invert once opened and open from bottom end to prevent potential contamination of food-contact surfaces
White boards attached to lower part of walls front kitchen not attached to wall properly. Please replace or affix to wall to provide a smooth, easily cleanable surface and to prevent potential harborage conditions for pests
Some light bulbs in hanging light fixtures over food prep areas on cook line observed without protective cover. Please provide plastic-coated light bulbs or light shields for any light bulbs above food prep and storage areas
These areas in need of cleaning: handle area some refrigeration units front kitchen, some ceiling vents front kitchen, interior bottom utensil drawer rear kitchen, oven catch tray 6 burner stove rear kitchen, ledges on sides of tilt skillet, floors under cooking equipment rear kitchen, interior clean lid container in dishwash area and pop levers at pop machine. Please clean now and as often as necessary to maintain in clean condition
(Critical) No tongs available for ready-to-eat apples on display. Consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination. Corrected at time of inspection by providing tongs for the bowls of apples
(Critical) Observed soup from previous day that had cooled improperly in walk-in-cooler. Cooked and cooled potentially hazardous food shall cool from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours. Corrected at time of inspection by discarding soup that was prepared yesterday found at 45°F in covered container. All other food items in walk-in-cooler found at 37°F - 38°F. Per pic placed soup in wic, went to retrieve ice wand was broken and forgot about soup. Discussed using shallow pans uncovered and the walk-in-freezer to facilitate in cooling as an alternative to ice wands
(Critical) A segregated area for dented can / recalled / spoiled food not designated in facility. Please set up a segregated area for storage of dented cans, recalled or spoiled food for return to supplier. Corrected at time of inspection by labeling a bus tub stored on the floor in the dry storage room for dented cans
(Critical) Observed some dented cans on shelf in dry storage room. Please monitor cans for dents and set aside as needed for return to supplier or discard. Corrected at time of inspection by setting dented cans aside for return to supplier (gfs). Provided pic copy of dented can safety poster.
(Critical) Improper cooling method used for cooling soup from previous day. Please use one or more of the following methods listed to cool soup in accordance with the time/temperature criteria specified under violation 3-501. 14. Corrected at time of inspection by discussing cooling methods with pic. Facility has several shallow metal pans, a large ice machine and a large walk-in-freezer. Pic will use shallow metal pans uncovered in the wif in the future. Will set a timer when using freezer to remind staff to stir food while cooling and to remove before food freezes
(Critical) Observed ready-to-eat fruit on display without protection. Food on display shall be protected. Corrected at time of inspection by relocating washed bowls of apples to shelf in display cooler. As discussed bowl of bananas and oranges do not need to be displayed with protection
(Critical) Packaged cream cheese and pre-portioned sour cream found at improper temperature at refrigerated salad bar in dining area and in refrigerated cold well on cook line. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Corrected at time of inspection by discarding packaged cream cheese found at 51°F overstacked in pan at salad bar (set up for breakfast) and discarding pre-portioned sour cream found at 59°F overstacked in insert pan in cold well on cook line. Discontinue overstacking these potentially hazardous food items; packaged food items in bottom of pans maintaining <41°F. Please monitor food temperatures with your thermometer to assure all potentially hazardous food maintains at 41°F or below
Ice transfer buckets stored improperly on top of the ice machine. Please invert to prevent potential airborne contamination and to allow buckets to drain
These areas in need of cleaning: handle area blodgett oven doors, top ledge of true reach-in-cooler at sandwich station, some refrigeration door gaskets, floors under overturned crates in hallway, floors under some cooking equipment, floors near floor drain on cook line and some return vents in rear kitchen including ceiling in clos proximity to vents. Please clean now and as often as necessary to maintain in clean condition
Toilet leaks when flushed in employee restroom causing water build-up on floor at base of toilet. Please repair asap to prevent water on the floor
Floor grout missing in some areas of rear kitchen, mainly in the dishwash area. Please re-grout to provide smooth, easily cleanable surface and to prevent standing water in this area
(1) observed rusty shelves in 2 door upright end of cook line. Please replace to provide smooth, easily cleanable surface and to prevent potential contamination of the food. (2) several overturned milk crates and bulk pop crates used to store beverages on. Please provide shelving unit that is smooth and easily cleanable and is easy to clean underneath to maintain the beverages a minimum 6 inches above the floor. (for example dunnage racks)
Observed inadequate lighting over the prep table next to the slicer. Please provide adequate lighting in this area
Filter fryer not functioning. Please repair filter fyers asap so fryers can be filtered properly. Staff are currently scooping old oil out of fryers manually to clean. A follow-up inspection will be required within 90 days when this violation has been corrected
(Critical) Handwash sink in dishwash area not accessible for handwashing. Handwash sinks shall be accessible at all times for handwashing. Corrected at time of inspection by relocating cart that was placed in front of handwash sink
(1) floor grout missing in some areas of rear kitchen, mainly in dishwash area. Please re-grout to provide smooth, easily cleanable surface and to prevent standing water in this area. (2) wall covering peeling in some sections. Please reattach or remove to provide smooth, easily cleanable surface and to prevent potential harborage conditions for insects.
Salt container found without cover and sugar in bag found open. Please cover food items and close food bags when not in use to prevent potential contamination.
Ice transfer buckets stored improperly on top of ice machine. Please invert to prevent potential contamination
These areas in need of cleaning: top of broiler, hood filters & canopy above broiler, floor/equipment juncture in some areas on cook line, handle area some refrigeration units, ceiling light fixtures & vents front kitchen and interior some utensil drawers in rear kitchen. Please clean now and as often as necessary to maintain in clean condition
(Critical) (1) chabatta rolls with cheese found at 70°F at sandwich station. (2) whipped cream found at 70°F at sundae bar. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by discarding chabatta rolls and whipped cream. (1) in future chabatta rolls with cheese will be kept refrigerated and reheated to order. (2) when sundae bar offered again whipped cream will be kept refrigerated or placed on time as a public health control. Please e-mail or fax written time as a public health control procedure for whipped cream before implemented
(Critical) Sundae bar food items on display without protective cover. Food on display shall be protected from contamination. Corrected at time of inspection by discarding displayed food items. The sundae bar is offered once or twice a month in the summer. Pic will order a sneeze shield for sundae bar for next year when used for summer months.
(Critical) Fruit cups in walk-in-cooler on bottom shelf of speed rack found with expired date mark. Please monitor those food items requiring date marking and discard as needed. Corrected at time of inspection by discarding fruit cups with cut melon found with an expiration date of 8/12/13
These areas in need of cleaning: hood filters in rear kitchen and front kitchen, tilt kettle stand, handle area victory 2 door upright front kitchen, handle area and front of 6 drawer unit on cook line, tops of doors & top door gaskets on true 2 door reach-in-cooler at sandwich station, shelves under refrigerated unit at sandwich station and handle area on some cabinet doors. Please clean now and as often as necessary to maintain in clean condition
Caulk along edges of cold well at pizza station missing in some sections and not installed to allow for easy cleaning. Please remove old caulk and re-caulk to provide smooth, easily cleanable surface
Tasting spoons and forks found stored improperly. Please invert so handles up to prevent potential contamination of the food-contact end
Some beverages stored on overturned crates. Please provide shelving that is smooth and easily cleanable and easy to clean underneath; like a dunnage rack
This incident (14531) does not have any more information on it
This incident (38616) does not have any more information on it
(Critical) Some potentially hazardous food items not reheated properly before being placed in hot holding unit on serve line. Food items found at 70°F. Critical corrected: at time of inspection reheated diced chicken, steak, previously cooked peppers and mushrooms to proper temperature >165°F and placed back on hot holding unit to maintain at 135°F or above
These areas in need of cleaning: handle area 6 drawer unit on cook line, interior floor drain and surrounding floors on cook line closest to wic, underside light fixtures at salad bar and underside large mixer in rear kitchen. Please clean now and as often as necessary to maintain in clean condition
Washed apples found stored in common bowl uncovered at cash register area. Please store washed fruit to protect from contamination by use of packaging, display cases, or other effective means
Please re-establish air gap for one of the drain lines terminating from the steamer rear kitchen, currently air break. The air gap shall be twice the pipe diameter above the flood rim of the drain
Please cover coffee filters near coffee machines to protect against potential airborne contamination
Please provide sign at handwash sink in employee restroom notifying food employees to wash their hands
Two of the drawers on the six drawer refrigerated unit on the cook line do not open and close easily. Please repair and maintain in good repair
Sausage and ham from breakfast cooling improperly in prep unit on cook line. Cooked potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Corrected at time of inspection by spreading diced ham and sausage on a sheet tray uncovered and placing in wic to finish cooling properly. Pic will monitor to assure proper cooling
There are 2 prep unit coolers that are not working. These units must be repaired or replaced by march 14, 2012. See notes on closing comments.
Please clean the dishmachine more often, especially the top of it and the doors.
The grill area needs to be cleaned more often, especially between breakfast and lunch. Also, please clean the pop nozzles and diffusers once a day.
(Critical) I observed the edge of the ice machine deflector plate dirty with slime. You folks need to be cleaning and sanitizing this unit as prescribed to preclude the growth of this slime bacteria. Corrected by cleaning.
I observed utensils stored in a drawer with handles in opposite directions. Store with handles in one direction.
I observed wet cloth towels left out at the deli station and at the 3 comp sink area. Keep in sanitizer buckets between uses or take to dirty linen bins.
Your ice cream freezer doorlids do not close tightly allowing air in and causing excessive frost build-up in the freezer box. Fix the lids so they shut tightly and seals out air.
You need to clean the bottom shelf in the upright "salad bar" cooler and the shelf under the rear prep table more frequently. Both were observed excessively dirty.
Several brooms and a dustpan were stored leaning in front of one of the handsinks, thus obstructing access to the sink. Store brooms hung up in a safe location and never obstruct handsinks. Corrected.
Make sure there are no gaps in your exhaust hood filters.
Clean your divider utensil bins in drawers more often.
Some of the automatic paper towel dispensers are not working due to low batteries and not having batteries stocked at site. Always keep plenty of back up batteries and be sure they are working.
The exhaust system over the dishtank is not working properly. Have serviced.
Please clean the drip tray on the stove more often.
Please clean the top of the dishmachine more often.
You need to be checking temps of foods upon delivery to assure they are coming in at or below 41f.
Store foam cups in a manner where they are protected. Suggest leaving them in their plastic sleeves.
Use approved cutting board stablizers, not cloth towels.