Ann Arbor, MI 48104
Kitchen manager is not serv-safe certified. To correct, please complete serv-safe class and forward copy of serv-safe certificate to health dept. ( attn: carl) as soon as possible. Correct within 90 days
Observed floor under 2 door upright cooler in prep area with an accumulation of debris (moldy apple observed under cooler). To correct, please clean now and on a more frequent schedule
Observed bottom of milk cooler (interior) in back of kitchen with an accumulation of debris. To correct, please clean now and on a more frequent schedule
This incident (65174) does not have any more information on it
This incident (40212) does not have any more information on it
There is a large break on the sneeze guard of the buffet that is covered with clear tape. This is no longer cleanable. Replace the sneeze guard so that it is smooth and cleanable
The left side of the steamer is not functioning properly. Although foods for hot and cold holding on the serve line are on time control, the taco meat was only at 104 degrees f due to that side of the steamer not functioning properly. Repair or replace steamer so that ph foods can be maintained at proper temperature.
This incident (20633) does not have any more information on it
This incident (40215) does not have any more information on it
This incident (40216) does not have any more information on it
This incident (20634) does not have any more information on it
This incident (40217) does not have any more information on it
This incident (20635) does not have any more information on it
At onset of inspection breakfast delivery at end of the lunch rush in soft coolers. Several coolers 15 of them on the counter blocking access for routine handwashing at the handsink and blockint access to the handsink supplies ie soap and paper towels. Corrected by discussion and relocating 15 coolers to another area off the counter by the handsink allowing access for routine handwashing.
Pic indicated that produce items are washed in the sink compartment with a garbage disposal. Please note the food code requires produce items to be washed in a sink compartment that drains with an air above the drain it drains into. This facility does have correct plumbing at the three compartment sink as thesink compartments do have drain line plumbing equipped with proper air gaps above the drain the sink compartments drain into. To correct this item the pic should use the available sink compartments with air gaps above the drain they drain into.