3030 Lohr Road
Ann Arbor, MI 48105
(Critical) On follow up inspection found tcs food, coleslaw 41°F, and sour cream 38°F in the top portion of the 2 door work top counter styled cooler. Pic states cooler was adjusted to hold tcs food at 41°F and lower. Risk control plan has been reviewed and should work if followed. Violation corrected.
(Critical) Found time/temperature control for safety (tcs) food, coleslaw 46°F, and sour cream 46°F in the top portion of the 2 door work top counter styled cooler. Pic states he had cooler adjusted to hold tcs food at 41°F, but at today inspection tcs food was at 46°F. To correct either repair/adjust top portion to hold tcs food at 41°F or store tcs food in the bottom portion of cooler. This is a repeated violation and a risk control plan must be submitted. Note: no administrative conference notice was issued as this is a different cooler from previous inspection reports. ,
Found no manager employed at this facility certified in food safety, as current manager certification has just expired. To correct provide manager certification.
Found the top portion of the worktop counter styled 2 door cooler not holding tcs food at 41°F. To correct either discontinue using the top portion of this cooler to hold tcs, as equipment design does not appear to meet current standards of holding tcs food at 41°F, or modify top portion of cooler to hold tcs food at 41°F. Found the door handle trim on the center 2 door prep top cooler. To correct repair/replace door handle trim.
Found no handwashing sign in the mens public restroom. To correct provide sign reminding employees to wash hands.
(Critical) Found cold time/temperature control for safety (tcs) food, sour cream 47°F and coleslaw 49°F in the top portion of worktop counter styled 2 door cooler in the dining area waitstation. Pic temporarily corrected by discarding tcs food above 41°F and has been instructed not to use the top portion of this cooler as it doesnot appear to be capable of holding tcs food at 41°F. To correct either show the top portion of cooler can hold tcs food at 41°F or discontinue using top portion of cooler to hold tcs food. Found hot tcs food, numerous sausage 110 to 120°F in a container with drain grate on the bottom of pan. Employee corrected by reheating sausage to 165°F for 15 seconds and has been instructed to discontinue storing sausage on top of grate as this hinders (insulates food from hot surface of pan) food from being held at 135°F and above. To correct montior and ensure sausage is held at 135°F and above and use utensils and equipment properly to maintain tcs food at 135°F and above. ,
(Critical) Observed an employee handle, cut and place toast with bare hands on plate. Employee corrected by discarding toast and used gloved hands to remake toast. This is a repeated violation and a risk control plan must be submitted. Pic has been instructed to monitor and ensure employees are using utensils/gloved hands to handle ready to eat food. ,
Found the duct in the dishwashing hood soiled with heavy dust build up. To correct properly clean dishwashing hood duct.
Found the walls in the dishwashing area soiled with moldy build up. Found the ceiling air vent covers and surrounding areas in the kitchen soiled with dusty build up. To correct thoroughly clean wall and ceiling areas and keep clean.
Observed employees on the cooking line and dishwashing area not wearing hat/hair restraint. To correct provide hat/hair restraint and remind employees to wear them. Observed an employee with beard working on the cooking line not wearing beard net. To correct provide beard net and remind employees with beard to wear them.
Found light accumulation on the inteiror front shield of the ice machine. Found light accumulaiton on the pop nozzles in the dining area pop machine. To correct follow manufacturer's directions and clean ice machine and pop nozzles.
Found clean utensils on the storage shelf next to handwashing sink exposed to possible splash and contamination from handwashing. To correct install a shield on side of handsink to protect utensils from contamination.
Found the top portion of the worktop counter styled 2 door cooler not holding tcs food at 41°F. To correct discontinue using the top portion of this cooler to hold tcs food, as equipment design does not appear to meet current standards of holding tcs food at 41°F. Found a hood filter/spacer missing in the back cooking hood. To correct provide additional filter/spacer. Found the door handle trim missing from center 2 door prep top cooler. To correct repair/replace door handle trim.
Found the hood filters and edges of cooking hood soiled with greasy build up. Found greasy build up and accumulation under and around the grills. Found the bottom of the paper towel dispenser handle in the employee restroom soiled with accumulation and build up. To correct throughly clean hood filters, edges of hood, paper towel dispenser handle, and areas surrounding grills.
Found the cold water faucet valve in the kitchen handsink by the storage room not functioning properly. To correct repair cold water valve.
(Critical) Observed food employees contact ready-to-eat food items with their bare hands. Food employees may not contact ready-to-eat food with their bare hands and shall use suitable utensil or glove. Corrected at time of inspection by discussing with food employees on cook line when gloves are required and providing gloves for those employees contacting ready-to-eat foods. Please change gloves as needed.
(Critical) Observed improper cooling method for cooling cooked potentially hazardous food item. Cooked potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F. Corrected at time of inspection by relocating cooked chicken breasts to uncovered sheet tray and placing them in walk-in-freezer. Found cooked chicken breasts in third pan covered at 115°F; were placed in wic within the last hour per pic. Removed sheet tray from freezer after 15 minutes found at 72°F; placed on speed rack in wic to finish cooling. Pic will monitor to assure proper cooling
(Critical) Observed waitresses bussing tables and not washing their hands before contacting clean plates and cups to serve guests. Employees shall clean their hands and exposed portions of their arms after handling soiled equipment and utensils. Corrected at time of inspection by discussing with owner and waitresses. Waitresses washing hands after bussing tables before contacting clean plates and cups
These areas in need of cleaning: underside of pop dispenser housing and handle area microwave ovens & reach-in-coolers in rear kitchen. Please clean now and as often as necessary to maintain in clean condition
Open cup observed on cook line. Food employees shall drink from closed beverage containers to prevent potential contamination
Floor grout missing in some areas rear kitchen, especially dishwash area. Please re-grout to provide smooth, easily cleanable surface and to prevent standing water
Some employees observed without hair restraint. All employees including dishwasher shall wear hair restraints that effectively restrain their hair and to prevent employee from touching their hair or head
Ice transfer buckets stored improperly. Please invert when not in use to prevent potential airborne contamination
(Critical) Container of pooled eggs found at improper temperature in the reach-in-cooler on cook line. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. Corrected at time of inspection by discarding the pooled eggs found at 52°F. Facility will begin using an ice bath to maintain the eggs at 41°F or below during the breakfast serve period. The ice level shall be above the food level. Please use your food thermometer to monitor the temperature. Facility does ice bath the pooled eggs and pancake batters on the weekends.
These areas in need of cleaning: handle area prep units on cook line, interior clean utensil containers under prep table and interior utensil drawers. Please clean now and as often as necessary to maintain in clean condition
Handle on 2 door prep unit, left door in poor repair. Please replace to provide smooth, easily cleanable surface
(Critical) Metal stem food thermometer not calibrated properly. Please check metal stem thermometers routinely for accuracy and calibrate as needed. Corrected at time of inspection by discarding metal stem thermometer on cook line. Owner has purchased a digital thermometer that will be used on the cook line until additional thermometers purchased (at least one will be suitable for thin mass food items on cook line)
(Critical) No soap available at handwash sink in employee restroom. Please provide soap at all times at all handwash sinks. Corrected at time of inspection by providing soap in soap dispenser in employee restroom.
(Critical) Provide thermometer suitable for measuring the temperature of thin mass food items. Not corrected. Owner purchased wrong type of thermometer
Some ambient air thermometers not accurate in refrigeration units. Please provide accurate thermometers for all refrigeration units and place for easy viewing
Clean glasses front counter found stacked wet. Please allow clean dishes and utensils to air dry/drain prior to stacking.
A few refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable
These areas in need of cleaning: handle area 3-compartment sink, handle area refigeration units on cook line, area under grill on cook line, sides of grills on cook line, interior 2 drawers on cook line used for storage and contents of same 2 drawers on cook line and interior bottom front counter cabinet across from cash register. Please clean now and as often as necessary to maintain in clean condition
(1) please invert ice transfer bucket when not in use. (2) please cover coffee filters front counter near coffee machine.
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This incident (21334) does not have any more information on it
(Critical) Gravy found at improper temperture in wic having cooled improperly from previous day. Critical corrected: at time of inspection discarded gravy found at 48°F. Per pic using freezer to cool potentially hazardous food items; appears staff at closing placed container of gravy in wic before it had cooled properly. Discussed use of shallow pans in wif then transferring to wic; pic will monitor food temperatures to assure proper cooling. Cooked and cooled potentially hazardous food shall cool from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours. Provided cooling log
(Critical) Observed open cups in rear kitchen. Food employees may drink from closed beverage containers. Critical corrected: at time of inspection removed open cups. Discussed with pic use of closed beverage containers; sipper cups or cups with lids and straws as long as cup is handled properly to prevent potential contamination
Observed food employee without hair restraint.
Single-service utensils front counter found stored improperly. Please store so all handles facing employee to prevent potential contamination of the food-contact end
Provide chlorine test kit for monitoring sanitizer at automatic warewashing machine
Some clean dishes found stored improperly. Please invert to protect against potential contamination.
Some refrigeration door gaskets on cook line in poor repair. Please replace to provide good seal and so smooth and easily cleanable.
Improper cooling method in place for cooling gravy. Please use one or more of the following methods listed to assure proper cooling
Inaccurate metal stem food thermometers rear kitchen. Please provide accurate food thermometers to monitor food temperatures.
Please provide sign at handwash sink rear kitchen end of cook line notifying food employees to wash their hands
These areas in need of cleaning: oven catch tray, ceilings including ceiling vents in rear kitchen, sides of cooking equipment, interior both prep units on cook line and floor/wall juncture in some areas including front counter near ice cream chest freezer. Please clean now and as often as necessary to maintain in clean condition
(Critical) Observed some raw animal foods stored improperly next to ready-to-eat food items in bottom of make line refrigeration unit on cook line. Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, holding and display from ready-to-eat food items. Critical corrected: at time of inspection relcocated raw hamburgers, raw chicken and shell eggs bottom of unit so they will not contaminate ready-to-eat food items
Interior top section of microwave missing and covering on interior front door in poor repair. Please replace to provide smooth, easily cleanable surface
Observed two metal stem thermometers rear kitchen that are not properly calibrated. Please calibrate and monitor for accuracy. Discussed and provided information on ice bath method
Observed gap at bottom of rear entrance door. Please install door sweep to eliminate any gaps to prevent potential entry of insects and rodents
Some ceiling tiles and ceiling air return vents rear ktichen in need of cleaning. Please clean now and as often as necessary to maintain in clean condition. Overall cleanliness very good throughout faciltiy
Some cutting boards in various areas rear kitchen in worn condition. Please resurface or replace to provide smooth, easily cleanable surfaces
Bulk food containers under prep table shelf rear kitchen found without cover. Please provide covers when not in use to prevent potential contamination
Please provide proper sanitizer test kit for monitoring chlorine concentration at automatic warewashing machine. Facility has quat test kit
(Critical) Observed the cover guard of the slicer, pan of utensils to need cleaning, and the mixer machine with food debris. The pic instructed an employee regarding these items. This item was corrected during this routine inspection by the employee properly washing, rinsing, and sanitizing these items as required.
(Critical) Observed the refrigerated make unit located at the preparation area of the kitchen with grated cheese at 46 degrees f. To correct the pic person in charge discarded the food items found to be above minimum required cold food holding temperatures
Observed the interior top portion of the microwave oven missing a cover. To correct replace interior cover to provide smooth and easily cleanable surfaces inside the microwave oven as required.
Found frost build up inside the walk-in freezer near the entry area. To correct should schedule repairs to reduce frost accumulation at entry area of the walk-in freezer to provide smooth cleanable surfaces
Observed the wall at the side of the dishwashing room with open section. Found kitchen ceiling with loose tile and water stains at ceiling in public restroom. To correct schedule repairs to provide cleanable wall surfaces at these areas
Observed a tool placed into hand sink located at the back area of the cooking area. Note several hand washing sinks are available in the kitchen. To correct remind employees to keep the sink accessible for hand washing
Observed cooks area refrigerator operating above 41 degrees f. To correct service equipment for proper operation to properly cold hold foods at 41 degrees f. Or less as required
Observed cooks area refrigerator operating above 41 degrees f. To correct service equipment for proper operation to properly cold hold foods at 41 degrees f. Or less as required. ,
Observed the wall located behind the spray rinse arm of the dishwashing room to need cleaning
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This incident (21363) does not have any more information on it
Observed the housing of the large mixer to need cleaning. Schedule more frequent cleaning as needed
Observed mop sink faucet assembly with several connections. Should reduce number of hose connections for proper operation of the built in atmospheric vacuum breaker device.