Ann Arbor, MI 48103
(Critical) Observed 2 pans of reheated pasta noodles/spaghetti sauce and cheese (1 pan in serve line steam table, 1 in rethermalizer oven) with internal food temperatures of 102-175f. Edges of both pasta pans were 150-175f, but middles of both pans were 102-110f. Upon further investigation, discovered that pasta was triple panned while being cooked (2 disposable aluminum containers placed in a metal hotel pan). All parts of phf must be reheated to 165f within 2 hours. Recommend not triple panning food while cooking. Pic corrected by splitting up pasta pans and reheating all pans to 165f at time of inspection. Violation corrected.
(Critical) Staff need to be verifying sanitizer concentrations in 3 compt sink with test strips more often and as needed. Corrected by educating staff on proper sanitizer concentrations and test strip usage at time of inspection. Violation corrected
(Critical) Observed facility not sanitizing pans and utensils correctly as i measured 0-100 ppm of quat in 3 compt sink. All pans and utensils must be sanitized as per chemical manufacturers directions (in this case, 150-400ppm of quat). To correct, please remix sanitizer compt to approved concentration of quat and verify with test strips as needed. Pic corrected by remixing sanitizer compt to 300 ppm of quat at time of inspection. Violation corrected.
(Critical) Observed can opener gear area and can opener holder in prep 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 and can opener holder at time of inspection. Violation corrected
Observed pic not wearing a hat or hair restraint while prepping and serving rte food. All food employees shall wear a hat or hair restraint at all times while prepping, handling or serving food to protect food from potential contamination. Pic corrected by putting on hair net at time of inspection. Violation corrected
Observed several wet wiping cloths stored on side of wiping cloth bucket in lunchroom. All wiping cloths must be stored completely submerged in wiping cloth solution to help prevent accumulation of bacteria on wiping cloth. To correct, please train all volunteers/lunchroom staff as needed
Observed outside trash dumpster and recycle dumpster lids left open. All dumpster doors and lids must be tight fitting and closed after use to prevent entry of unwanted rodents, insects and birds.
Observed trash dumpster and cardboard dumpster lids left open. All dumpsters lids and doors must be shut after use to prevent entry of unwanted pests, insects and birds,
This incident (39231) does not have any more information on it
This incident (16650) does not have any more information on it
Observed floors under upright coolers and upright ovens in cooking and prep areas with an accumulation of dirt/debris and food debris. To correct, please clean now and on a more frequent schedule
Observed floor drain under 3 compt sink with a heavy accumulation of dirt and debris. To correct, please clean now and on a more frequent schedule
Observed dumpster lids on recyclables dumpster on outside of building in poor repair (smashed in) thus resulting in lids that are not tight fitting. All dumpster lids must be tight fitting and sealed to prevent entry of pests, insects and birds. To correct, please repair or replace damaged lids as soon as possible. , observed dumpster lids on both trash and recyclable dumpsters left open. All dumpster lids and doors must be closed after use to prevent entry of unwanted pests, insects and birds
This incident (16654) does not have any more information on it
This incident (39234) does not have any more information on it
This incident (39235) does not have any more information on it
This incident (16655) does not have any more information on it