Masco Sterling Services

Contact Information

4600 Arrowhead Drive
Ann Arbor, MI 48105

Health Report - 05/05/2015 (1 critical incident(s))

(Critical) A cheese sauce that was cooked off this morning was found cooling improperly. The pan was plastic wrapped with just a corner exposed. The cheese that had wrap over it was found at 84*f after just over 2 hours of cooling. The cheese where the wrap was left exposed was found at 61*f. Hot foods must cool from 135*f down to 70*f or less in 2 hours or less. You need to not cover foods while cooling, to expedite the cooling process. Corrected by reheating cheese sauce to 165*f and cooling in an uncovered pan.

The large main line cutting board is no longer easily cleanable, due to being overly grooved. Replace or try to sand out the grooves. The other side is still usable. Also, obtain approved board stablizers and discontinue using cloth towels under boards.

The interior of the 3 microwaves at the self serve area are dirty, as are both convection ovens. Be sure that these are cleaned more frequently.

The floors need to be cleaned better under the 3 comp sink, particularly in hard to reach areas

Health Report - 11/05/2014 (4 critical incident(s))

(Critical) Repeat violation 2 times in a row. You need to complete the risk control plan and fax that into me within 10 days. Once again, i observed the can opener blade dirty. Staff are not remembering to run this through the dishwasher after using. Come up with a plan on how you are going to be in compliance with this. I will be back in 2 weeks to verify your plan is working. Thoroughly clean and sanitize it today!

(Critical) Repeat violation 2 times in a row. Complete the risk control plan and fax into me within 10 days. Once again, i found potentially hazardous foods above 41*f. Cut cantaloupe was at 50*f, several house made dressings found at 46*f and sliced cheese at 46*f. You are going to need to keep the cheeses in a deeper metal pan and do not overstock them. The cantaloupe will need to be quickly chilled down to below 41*f in the freezer after cutting it and the dressings will need to be kept directly in small pans on the cold rails. I will be back in 2 weeks to verify you have corrected these temperature violations.

(Critical) I observed house made, potentially hazardous dressings well past the use by dates. The apple honey exp on 9/30 and the vera cruz on 10/21. Staff must be auditing use by dates on a daily basis and discarding expired product. Items were discarded. I will be back in 2 weeks to verify you have not expired foods.

(Critical) I observed several foods that require date marking not dated. Items in the upright cooler were: sliced salami, 2 pans of leaf lettuce, spinach, turkey, and sausage. Items in the walk in cooler are a pan of sliced ham and unsliced portions of turkey and ham. You need to be sure you are in compliance with date marking. I will be back in 2 weeks to verify you are in compliance.

Repeat violation 2 times in a row. Once again, the walls and ceiling at both ventless cooking units are dirty. In order to keep using these ventless units, i need to see that you are keeping the area around these units cleaned on a frequent basis. I will be back in 2 weeks to verify you have cleaned these areas.

Repeat violation 2 times in a row. You still have not gotten bins for your opened dry product. I found an opened bag of flour and rice and a container of pasta not covered. I will be back in 2 weeks to verify you have containers to store this product in.

Staff coat hung on dry goods rack. Staff need to store their belongings in an area away from food or good contact items.

Health Report - 05/29/2014 (2 critical incident(s))

(Critical) House made dressings found at 45*f in the small glass door cooler. You need to use the big upright cooler for your facility foods and the small glass door cooler for personal use only. Switch them around. Corrected by doing such. The large cooler is a commercial cooler and holding at 37*f.

(Critical) The can opener blade is dirty. This needs to be cleaned and sanitized after using. Corrected by doing such.

The walls and ceiling by both ventless cooking units need to be cleaned more often. There is accumulation of grease and dust.

You have several opened product in your dry goods room that is not covered/protected. Once bagged product is opened it needs to be in a covered container or tight bag/twist locked.

One of the two foodservice staff did not have any hair restraint on. Corrected by donning a hat. Be sure to be in compliance with this at all times.

Health Report - 12/02/2013 (2 critical incident(s))

(Critical) The "deli" cold well was found holding product at 50* to 56*f. Must be holding foods at 41*f or less. All product is to be discarded immediately after lunch and you are not to use this station until the cooler is repaired and you confirm it is holding 41*f or less. I will be back in 2 weeks to verify it is holding 41*f or less.

(Critical) The ice machine in the self serve area has the drain line that is not air gapped. You must provide a permanent air gap on the drain line within 10 days. I will be back in 2 weeks to verify you have a permanent air gap on the drain line.

Please clean the interior of the dishmachine more often.

Repair the "coolpoint" upright cooler as it is severely iced up on the back wall.

Health Report - 06/10/2013 (1 critical incident(s))

(Critical) Opened, unsliced portions of salami, ham and turkey were not found with the 7 maximum use by dates on them. Be sure to date the uncut portions and use this date on when you slice new product. Corrected by dating while present.

Have your upright cooler and your walk in cooler looked at as both of them are holding product at 43*f. Get the walk in to hold in the mid-upper 30's. The upright needs to be holding 41*f or colder. By this friday, june 15, 2013°Fax or e-mail over the work order for these 2 units. Also, fax me over temps of foods water that i'd like you to place in both these units.

The hot water on the handsink is leaking. Repair so it no longer leaks.

Ice scoop was found stored on top of ice machine. Store on a cleaned and sanitized surface such as a sheet tray or hotel pan. Corrected by washing and storing in hotel pan.

Health Report - 12/03/2012 (0 critical incident(s))

This incident (19136) does not have any more information on it

This incident (39874) does not have any more information on it

Health Report - 06/06/2012 (1 critical incident(s))

(Critical) I found portioned deli meats that were cut this morning at 45*-50*f on the cold rail in the back prep unit. You need to be cutting meats the day before and cooling fully down below 41*f in the walk in cooler before stocking to prep unit coolers. Make this procedural change with staff. Corrected by placing deli meats on sheet trays in walk in cooler.

Staff need to be cleaning and sanitizing inside the ice machine bin more often. Observed slime building up.

The floor drain crocks need to be cleaned more often. Black mold observed growing in them.

Health Report - 12/06/2011 (0 critical incident(s))

Please begin to prepare the items that need to cool down the afternoon before, not the morning of, so there is time to cool product in walk in cooler before stocking to cold rails on the lines. Also, when cooling, put things on sheet trays and do not cover foods while they are cooling.

Please provide a small wastebasket at the handsinks.

Store your utensils in the drawers with the handles all in the same direction.

Please remember to clean the utensil storage drawers more often.

Health Report - 06/15/2011 (5 critical incident(s))

(Critical) I observed the can opener blade dirty. Staff must remember to wash, rinse and sanitize this after uses. Corrected on site by doing such.

(Critical) I observed cups without lids and straws in the kitchen areas. Staff must be using lids and straws. Corrected by education.

(Critical) High temp dishmachine water not hot enough for proper sanitizing. Do not use until repaired. I will be back to verify it has been repaired.

(Critical) You need to provide an air gap on the drain lines out of the ice machine. I will be back by july 5th to reinspect this.

(Critical) I observed a make line set-up done improperly, creating temperature violations next to the ventless flat top grill. Product was put in metal pans and just set on top of an ice bed. I found chicken breasts at 60*f and raw burger at 50*f. You must have a mechanical prep top cooler at this grill to hold your product at safe temps. I will be back to verify this has been done. Product was discarded. See notes from al hauck.

You need to shield the lights over the line cold wells.

Observed improper cooling methods for soups in fairly large containers with lids on them. Cool in shallow pans uncovered before transferring to larger containers and covering them.

You need to have thermometers in all coolers and be verifying cooler temps are below 41* on a daily basis.

Health Report - 12/03/2010 (3 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, lunch meats 49°F, tuna salad 50°F, sliced tomatoes 50°F, in the deli display cold hold well. Pic corrected by discarding all tcs food, and has been instructed not to use this cooler until repaired/replaced to hold tcs food at 41°F. , found time/temperature control for safety (tcs) food, lunch meats 49°F, tuna salad 50°F, sliced tomatoes 50°F, in the deli display cold hold well. Pic corrected by discarding all tcs food, and has been instructed not to use this cooler until repaired/replaced to hold tcs food at 41°F. On follow up inspection found tcs food, turkey 41°F, corned beef 41°F, and chicken salad 41°F in the deli display cold hold well. Pic states coolers were all monitored and repaired and adjusted to ensure tcs food is held at 41°F. Pic has been instructed to continue to monitoring temperatures. Violation corrected.

(Critical) Used a test kit and found the quat dispenser dispensing in the 3 compartment sink a high concentration (above manufacturers specification of 200 ppm) of sanitizer. To correct call for repair and have dispenser adjusted to properly dispense at manufacturers specification of 200 ppm. Pic has been instructed to use test kit, and adjust sanitizing solution to 200 ppm until dispenser is repaired. , used a test kit and found the quat dispenser dispensing in the 3 compartment sink a high concentration (above manufacturers specification of 200 ppm) of sanitizer. To correct call for repair and have dispenser adjusted to properly dispense at manufacturers specification of 200 ppm. Pic has been instructed to use test kit, and adjust sanitizing solution to 200 ppm until dispenser is repaired. On follow up inspection, used a test kit and found the quat dispenser in the 3 compartment sink dispensing quat sanitizer at manufacturers specification of 200 ppm. Continue to use test kit to verify proper concentration. Violation corrected.

(Critical) Found ready to eat (rte), time/temperature control for safety (tcs) food, containers of facility made salad dressing and sauces with a 30 day discard datemark. Pic corrected by relabeling salad dressings and sauces with 7 day discard datemarks (day made + 6 days). Found rte, tcs food, containers of salad pasta in the glass door self service cooler without 7 day discard datemarks. Pic corrected by providing 7 day datemarks for salad pasta. Pic has been instructed to monitor and retrain employees on properly datemarking appropriate items not to exceed 7 days (day made + 6 days). , found ready to eat (rte), time/temperature control for safety (tcs) food, containers of facility made salad dressing and sauces with a 30 day discard datemark. Pic corrected by relabeling salad dressings and sauces with 7 day discard datemarks (day made + 6 days). Found rte, tcs food, containers of salad pasta in the glass door self service cooler without 7 day discard datemarks. Pic corrected by providing 7 day datemarks for salad pasta. Pic has been instructed to monitor and retrain employees on properly datemarking appropriate items not to exceed 7 days (day made + 6 days). On follow up inspection found rte, tcs food, containers of facility made salad dressing and sauces with 7 day datemarks (day made + 6 days) in the walk in cooler, and found fruit cups marked with at least 7 day datemarks in glass door self service cooler. This violation was corrected on routine inspection, and re-verified on follow up.

Found no food license posted in facility. To correct post food license in a conspicuous place for public inspection.

Found a dented can on shelf not clearly identified as a dented can not to be used, but to be returned to supplier. To correct provide and post sign identifying shelf as dented cans to be returned to supplier for credit.

Found water spraying out of handsink faucet by the dishwashing machine at a very low pressure. Found water flowing out of womens restroom faucets at a very low pressure. To correct repair/adjust handsink faucets, and provide steady flowing water in all faucets.

Found ceiling tile in the storage room out of place. To correct replace missing ceiling tile in storage room.

Found the light in the walk in cooler not working. To correct repair/replace light in walk in cooler.

Found the deli display cold hold well not holding tcs food at 41°F. To correct repair deli display cold hold well to hold tcs food at 41°F. Found the pressure gauge on the dishwashing machine not accurately displaying pressure. To correct verify that pressure gauge is working properly and is accurate. Found the dishwashing machine appear to be running longer than necessary, employee states start button seems to stick and machine runs too long. To correct verify that dishwashing machine is working properly, and repair as needed.

Found the sides of the fryer hood soiled with greasy build up. To correct clean sides of fryer hood and clean on a more frequent schedule.

Found no antichoking poster in kitchen. To correct provide and post antichoking poster on kitchen wall.