3586 Plymouth Road
Ann Arbor, MI 48105
(Critical) Dishwash area handwash sink not accessible for handwashing. Handwash sinks shall be accessible at all times for handwashing. Corrected at time of inspection by relocating waste receptacle away from handwash sink
(1) facility using cardboard boxes to line shelves in 2 door freezer front counter and to line some shelving units in dishwash area. Please discontinue using cardboard to line shelving units. You may provide a non-absorbant, smooth, easily cleanable surface, such as a sheet tray. (2) shelving above cook line in poor repair. Please resurface or replace to provide a smooth, easily cleanable surface
Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable
Coffee filters at waitress station stored improperly. Please provide a covered container for coffee filters or store in original packaging to protect against potential contamination
Some clean dishes rear kitchen and glassware front counter stacked wet. Please air dry / drain clean dishes prior to stacking
Observed food employees without hair restraints. Food employees including the dishwasher shall wear a hair restraint that effectively restrains their hair. Food employees may contaminate their hands when they touch their hair. Hair restraints keep dislodged hair from ending up in the food and may deter employees from touching their hair
These areas in need of cleaning: underside of shelving on cook line, underside of front counter above cook line, ledge back side of prep unit closest to kitchen entrance, top ledge of one door reach-in-freezer, some refrigeration door gaskets, floor/wall juncture throughout facility, underside of pop dispenser housing front counter pop machine, floors under ice machine rear kitchen and end of drain lines under pop machine front counter. Please clean now and as often as necessary to maintain in clean condition
Handwash sink on the cook line draining slowly. Please repair and maintain in good repair
(Critical) Observed raw hambuger stored improperly in bottom section of prep unit next to ready-to-eat food items or next to food items with a lower cook-off temperature. Corrected at time of inspection by providing a larger pan to store the raw hamburgers in on the bottom right corner of ric to prevent any food items from getting to close to the raw burgers. In addition employees will begin removing burgers from package and draining blood before placing in pan to prevent any potential of raw hamburger juices/blood from dripping on any other food items.
(Critical) Observed pan of cooked gyro meat and pan of par-cooked chicken on tray next to grill at improper temperature. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Corrected at time of inspection by (1) discarding gyro meat found at 104°F and (2) fully cooking chicken to 165°F that was found in third pan at 125°F; per employee was par-cooked within the last hour. In future chicken will not be par-cooked; chicken will be fully cooked to 165°F and held hot >135°F and gyro meat will be continuously cooked (fully cooked per manufacturer's label cooking instructions), shaved off cone and held hot at >135°F
Handwash sink on end of cook line not attached to the wall securely. Please reattach securely and maintain
(1) some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable. (2) provide paper towel dispenser for paper towels at front counter handwash sink
One of the shared dumpsters missing a lid on the right side. Please contact waste hauler to replace lid and keep closed when not in use
These areas in need of cleaning: floors under equipment and shelving units, floor/wall juncture throughout, underside of shelf the plates are stored on above hot holding unit, exterior microwave oven end of cook line including handle area, exterior portable fan cover on shelf near cook line, handles on some refrigeration units on cook line, and refrigeration door gaskets on some units. Please clean now and as often as necessary to maintain in clean condition
Observed some food items thawing improperly on counter in rear kitchen. Please use one or more of the following methods listed to thaw food properly.
Re-establish air gap for ice bin drain line at front counter ice bin, currently an air break. The air gap shall be twice the pipe diameter above the flood rim of the drain
Observed some food employees without hair restraints. Food employees shall wear hair restraints that effectively restrain their hair
(Critical) Observed prep area slicer blade and guard area with an accumulation of dried on food debris (slicer was not properly disassembled then washed and sanitized after last use). All food contact surfaces of equipment must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by disassembling slicer at time of inspection and washing, rinsing and sanitizing all slicer components at time of inspection. Violation corrected.
Observed employee cell phone laying on top of package of hamburger buns on main prep line. All employee belongings must be stored in an area which cannot possibly contaminate food or single service items at any time. To correct, please relocate cell phone to approved area in kitchen as soon as possible
Observed interior door gaskets and exterior door handles on several coolers on cooking line with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule
Observed interior of both microwave ovens (including door handles) in cooking area with an accumulation of sticky food debris. To correct, please clean now and on a more frequent schedule
Observed ventilation filters in vent hood in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule
(Critical) Observed container of raw pooled eggs stored directly on top of container of rte chocolate chips in ric on prep line. Raw egg has leaked onto lid of chocolate chips, but no egg mixture observed inside of chocolate chip container. All raw animal products must be stored below and away from all rte foods at all times to help prevent possible cross contamination. Pic corrected by discarding chocolate chips and relocating pooled eggs to bottom shelf of ric at time of inspection. Violation corrected.
(Critical) Observed uncovered 3 gallon plastic container of gravy in wic with an internal food temperature of 59-68f. Gravy was made last night per pic. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to utilize shallower pans and ice baths before placing foods in wic. Pic stated correct cooling methods, but appears staff did not follow these procedures last night. Pic corrected by discarding gravy at time of inspection. Violation corrected
Observed the following areas in need of cleaning: *all prep shelves in cooking and prep areas on cooking line (heavy accumulation of grease and food debris). *all drawer coolers (behind/sides) in cooking area (heavy accumulation of sticky food debris). *sides of all cooking equipment (heavy accumulation of grease and debris). *bottom and edges of hot dog steamer station (heavy accumulation of food debris in stagnant water). *inside of cappuccino machine in front server station area (accumulation of food debris/powder mix). *ventilation cover on ceiling in mens restroom (heavy accumulation of dust and debris). To correct, please clean all these areas now and on a more frequent schedule
Observed floors under cooking equipment on cooking line soiled with a heavy accumulation of grease and debris. Need to clean now and on a more frequent schedule
Observed ventilation filters in vent hood on cooking line with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule