Kappa Koney

Contact Information

693 S. Maple Road
Ann Arbor, MI 48103

Health Report - 06/02/2011 (5 critical incident(s))

(Critical) Observed a small bag of raw ground beef on a middle shelf of the three door upright cooler above ready to eat foods below (cake and pickles). Corrected by relocating this beef to the bottom shelf among other raw beef products

(Critical) Several containers of medication were observed stored among foods on a storage shelf in the back kitchen. Corrected by removing the medication and storing it in a non-food area.

(Critical) Observed home prepared canned jam/jelly being offered to select customers. Three opened jars were found in two refrigerators and a cardboard box with +/-12 more unopened jars of jam. Remove these unapproved foods from the facility. Only food from an approved commercial source or foods prepared in-house from an approved commercial source may be offered to your customers

(Critical) Observed no foods in the facility with date mark labels. Many foods in the facility need seven day use-by labels (left-over soups, chili, feta cheese, ham, chicken/tuna salad, cottage cheese, etc. ). Start providing use-by dates today for your ready to eat, potentially hazardous foods

(Critical) Observed a brand of chlorine bleach being used as a kitchen sanitizer that does not have an epa registration, nor does it have directions for sanitizing food contact surfaces

Observed no residual chlorine in the two wiping cloth buckets. Corrected by adding additional chlorine to the buckets to achieve 50 to 75 ppm

Observed a few cracked plastic food containers on a kitchen storage shelf. Provide replacement containers

Observed the metal drain pan located under the food trap screen for the dish washing machine to be in need of cleaning now and more frequently in the future

Coca-cola beverage machine: observed the mounting surfaces for the soda nozzles and diffusers to be in need of more frequent cleaning

Health Report - 12/08/2010 (2 critical incident(s))

(Critical) Observed raw, in-shell eggs to be stored two layers deep in an uncovered plastic food container in the top of the prep cooler to be as warm as 57f. Corrected by discarding the eggs that were above 45f, relocating the remaining ones to the reach in portion of the cooler and providing a new supply of eggs (one layer deep) in a covered container on the top of the prep cooler

(Critical) Observed the cook partially grill some chicken breasts for a soup, then dice the under-cooked chicken on a cutting board with a kitchen knife. The chicken was returned to the grill to finish cooking but the knife and cutting board were only wiped with a cloth towel and then placed in storage. Corrected by having the employee wash the cutting board and knife in the dish washing machine to wash, rinse and sanitize this equipment

Observed the soda nozzle & diffuser mounting surfaces to be over-due for cleaning and sanitizing. These parts and surfaces need to be washed, rinsed and sanitized daily

Observed the bottom microwave oven to have food splattered on the side walls and ceiling. Please clean the interior of this oven now and more frequently in the future (also cover foods to minimize splatter and clean-up effort)

The existing hot water heater is leaking. The operators are aware of the situation and are making arrangements to have the unit replaced.

Observed the floor sinks (ice machine/soda dispenser, and the dish washing machine) to have a slime accumulation in them. Clean these drains now and much more frequently in the future (2x per week).

Observed: 1) a wet wiping towel stored on the cutting board of the prep cooler. Corrected by placing the towel in the wiping cloth bucket containing bleach sanitizer. 2) the sanitizer level in the wiping cloth bucket was too weak. Corrected by providing a fresh solution of sanitizer. An employee makes the solution with hot water causing the chlorine to leave the solution faster. Utilize room temperature water to extend the useful life of the sanitizer

Health Report - 06/18/2010 (1 critical incident(s))

(Critical) Observed approximately 1/2 of a cone of gyro meat observed on the vertical broiler to only be at 90f. The broiler was turned off upon arrival. Ensure the cooking process is continuous. The meat must be sliced off at regular intervals and either held hot or cooled down after ensuring the meat reaches 155f, minimum. Corrected by reheating the remaining meat to 165f and slicing it off and placing it in the cooler.

Observed the floor sink receiving waste water from the ice machine and the soda station to be due for cleaning now and more frequently in the future. Please clean this basin at least two times per week

Observed two of the three door gaskets on the three door upright cooler to be torn. Please replace these gaskets to be smooth and easily cleanable and to keep your cold air inside the cooler

Observed the ceiling of the bottom microwave oven to be unclean. Please clean this oven today

Observed the side walls and the bottom of the dish washing machine food trap basin to be overdue for cleaning. Please clean this area now and more frequently in the future

Currently no manager is food safety certified. The cook is scheduled for a food safety exam on july 21st. Fax me a copy of the certificate once it is received