3672 S. State Street
Ann Arbor, MI 48104
(Critical) Observed several employees not wash their hands between changing their gloves. Observed dishwashing employee (who was pre-cleaning dirty dishes prior to washing them) not wash his hands before putting away clean dishes. Corrected by discussing each issue with person in charge and had employees rewash their hands and put on a fresh set of gloves. Corrected
Observed the interior cavities of both microwave ovens to have an accumulation of food debris on this inside. To correct, please properly clean now and place on a more frequent cleaning schedule
Some out of the way areas under the cook line equipment and base cabinets and the exterior surfaces of some of the cooking equipment are due for some cleaning to remove accumulated debris. To correct, please clean now and place on a more frequent cleaning schedule.
Observed the interior cavity of the hoods above the fryer and grill to be soiled with an accumulation of grease. To correct, call your cleaning company and have the hoods cleaned and inspect regularly to ensure grease accumulation is kept to a minimum.
Observed the waste receptacle in the employee unisex bathroom to not be covered. To correct, please provide a cover for this waste receptacle
Observed the discharge line from the ice machine to be leaking onto the floor midway between the ice machine and the drain. To correct, please have this line repaired to stop the leak
Observed the wiping cloth sanitization bucket under the hot holding/cook area to not have any detectable sanitizer solution. Corrected by replacing this sanitizer solution with a fresh batch with a concentration of approximately 75ppm chlorine solution. Corrected
Observed the following non food contact areas to be soiled and in need of cleaning: the seals for the reach-in coolers and freezers in the cook area, the surfaces surrounding the 2 toasters and the storage racks shelves in the walk in cooler. To correct, please properly clean these areas now and place on a more frequent cleaning schedule.
(Critical) Observed the interior surfaces of the ice machine, ice chute area and the bottom edge of the bin's ice deflector shield to have excessive slime growth accumulated. Have a refrigeration contractor familiar with the disassembly of your ice machine to thoroughly wash, rinse and sanitize the unit. In the future, inspect this machine monthly and have it cleaned as needed (typically 2-3 times per year)
(Critical) Observed the dish washing employee (who was pre-cleaning dirty dishes prior to washing them) not wash his hands before putting away clean dishes. Corrected by discussing the concern with the employee and the manager and having the employee wash his hands
(Critical) Observed partially cooked link pork sausage stored in a shallow hotel pan in the walk in cooler. This less than fully cooked sausage was found to be stored above/among ready to eat foods. Also, no label was provided on the container to indicate to staff this food is not fully cooked. Store this sausage with your other raw sausage (below eggs, intact beef/pork, but above poultry) and provide a label to indicate it is not fully cooked
(Critical) Observed an employee with bare hands handling a breakfast sandwich. Corrected by discussing this concern with the employee and having the employee use a glove for handling ready to eat foods
The walk in cooler shelves are in need of cleaning to remove old food debris
Some of the out of the way areas under the cook line equipment and base cabinets (including the separate server side station) are due for some cleaning to remove accumulated items.
Observed two wiping cloth pails to be very weak on chlorine concentration. Corrected by providing replacement sanitizer
The mop bucket needs to be emptied when done and the mops hung up to dry. You also need to keep the mop sink cleaner.
The following areas need to be cleaned more often: under all the cooking equipment on the line, the interior of the microwave, the heat lamps and the exhaust hood filters.
Replace the damaged/split gaskets on the reach in freezer on the line.
(Critical) You have a wye connector on the mop sink with shut off valves on them, which negates the functioning of the atmospheric vacuum breaker. You need to install a sidekick bleeder device on the mop sink faucet and then you can connect the wye connector to the sidekick. Have this done within 3 weeks. I will be back in 3 weeks to verify it has been done.
Please keep dry good bins stored on racks at least 6" of floor.
Little to no sanitizer detected in server wiping cloth bucket. Keep at 50-100ppm.
The interior of the dishmachine is dirty. Please put on a more frequent cleaning routine.
(Critical) The handsink in the back prep/dishwash area leaks water all over the floor when used. You need to have this repaired by 5pm tomorrow, 1/31/13. Fax over copy of work order from the plumber. Be sure to caulk the sink to the wall after repaired.
The following areas need to be cleaned better: the interior of the reach in freezer on the line, under the equipment on the front line, the gaskets of the reach in freezer, the area around the dishmachine where black mold is growing, and the dry good bins. Put all these on a routine cleaning schedule.
I found in use, wet wiping cloths out on counters at the server station and the back prep table. Keep in sanitizer buckets between uses. Also, little sanitizer detected in 5 gallon sanitizer bucket in the back. Keep at 50-100ppm. Use test papers to verify proper strength. Corrected.
I observed staff keys stored on utensil storage rack. Staff need to keep personal items in pockets or in office.
Mop not hung up. Be sure staff hang up after uses to facilitate rapid drying.
You need to have the missing cap installed on the vacuum breaker on the mop sink faucet.
(Critical) I observed an inconsistent date marking system on panned product in the front prep units. There were several date marked stickers on individual containers. Staff need to be removing old stickers so there is no confusion as to use by dates. Corrected by doing such.
(Critical) I observed 2 containers of sausage gravy that was cooked of yesterday at 46-52*f. Proper cooling methods were not practiced. Here is how i would like to see you cool all "liquid" hot foods: put the foods in stainless steel hotel pans not more than 3" thick (4" hotel pans) and put them in the back of the walk in cooler, leaving them uncovered while cooling. Once cooled down to 41*f or lower, you can combine back into large storage containers, date them and cover! corrected by discarding product and following the above methods.
(Critical) A pan of diced sausage was double stacked on the cold rail in the main line prep unit and product temped out at 55*f. Must be held at 41*f or less at all times. Staff cannot be double panning, as product will not hold at safe temps. Corrected by not double panning and discarded out of temp sausage.
(Critical) 2 trays of raw shell eggs were stored above ready to eat foods in the reach in cooler on the cook line. Keep eggs on bottom shelf. Corrected by doing such.
Please hang up the mop after uses to facilitate rapid drying.
Wipe out the interior of the microwave often throughout the day.
Ice scoop was stored on an unclean surface at the ice machine. Keep the scoop in a container between uses and wash container daily.
Replace the missing ceiling tile over the rear prep table.
Please clean the storage racks in the walk in cooler more often.
Several of your sanitizer buckets had little to no sanitizer detected in them. Keep at 50-100ppm. Also, you need to keep wiping cloths in the buckets.
(Critical) A dirty knife was put back up on the knife rack. Folks need to clean and sanitize the knives before putting back on rack. Corrected by doing such.
Post a handwash reminder sign at the handsink in the rear prep area.
You need to clean on top of the dishmachine and the interior of the dishmachine more often.
Please clean under the ice machine more often.