1235 S. University
Ann Arbor, MI 48104
(Critical) The dish machine is not providing sanitizer. This type of machine is required to provide (50) parts per million (ppm) chlorine sanitizer. Proper sanitizing of utensils is required after washing and rinsing. This is to destroy harmful bacteria. Management must ensure that equipment like the dishwasher is functioning correctly. This is critical to the health of your customers. Management must also train staff so they can operate the dish machine correctly. This includes testing the chlorine sanitizer level with test strips, to find out if the dish machine is providing sanitizer as is required for proper utensil sanitizing. Immediately contact your dish machine service representative and/or adjust/repair the dish machine so that, it provides (50) ppm chlorine based sanitizer. Corrected at the time of inspection. The service tech arrived, at the time of inspection. The dish machine is now providing (50) ppm chlorine sanitizer.
I observed carrots in the walk-in, and other foods sitting of the floor. In order to protect food from contamination, it must be stored six inches off the floor, at all times. Discontinue the practice of storing food on the floor.
I found that a mop is left in the water, after use. To limit the growth of bacteria, ring the mop dry and hang it up.
Provide the cooks on the rear prep line, with accurate food thermometers. Train them to routinely check food temperatures. Cold foods must be at 41 degrees f. Or below. Hot foods at 135 degrees f. Or above.
I see that a shirt is stored on the same shelf as dry goods. Personal belongings must be stored only in a designated employee storage location. Failure to do so, may result in the contamination of food, utensils or work surfaces.
This incident (56444) does not have any more information on it
I found dry wiping cloths stored inside clean large pots on the prep line. Immediate discontinue this practice as it will contaminate the pot.
This incident (20446) does not have any more information on it