Ann Arbor, MI 48105
(Critical) Some potentially hazardous food items that were held in an ice bath on the cook line and then placed in coolers found at improper temperature. Potentially hazardous food shall maintain at 41°F below or 135°F or above. Corrected at time of inspection by discarding pan of salsa found at 57°F, pan of ranchero sauce found at 47°F and pan of sausage found at 50°F. The french toast batter found <41°F in an ice bath next to cook line. Discussed purchase of a small one door lift top reach-in-cooler on the cook line to eliminate the need for maintaining these food items in an ice bath during serve period. Per pic the ice bath is typically set up properly with the ice level above the food level. On the weekends the salsa and ranchero sauce are held hot. Until new unit purchased for cook line for refrigeration storage of these items please set up your ice bath properly with the ice level above the food level and monitor food temperatures with your thermometer to assure the food maintains at 41°F or below at all times.
Sanitizer concentration low in wet wiping cloth solution in rear kitchen. Please monitor quaternary ammonium concentration with your quat test kit throughout the day and change as needed
Unwrapped condensate line in new walk-in-cooler. Please wrap condensate line from fan housing over the top shelf in wic. In addition some unused items stored under the sewer line in the basement. These items will not be used per pic, will look into getting rid of them
Some clutter and unnecessary items stored in basement and a few areas upstairs kitchen. Please continue to sort through and get rid of any items not used in the operation and maintenance of facility. Consider selling some of the unused equipment
Observed peeling finish / paint on floors rear kitchen and walls in dishwash area above drainboards. Please continue to scrape / refinish to provide a smooth, easily cleanable surface. Consider installing frp board or stainless above the drain boards in the dishwash area.
These areas in need of cleaning: handle areas on cook line prep unit top and bottom, floor/wall juncture in several areas rear kitchen and floors under some refrigeration units. Please clean now and as often as necessary to maintain in clean condition.
Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable
Light intensity on cook line inadequate. Please provide adequate lighting in this area. Discussed removing plexi-glass light fixture covering and installing clear light shields with properly installed end caps on individual light bulbs
Some clutter and unnecessary items found stored in the basement. Please sort through and get rid of any items not used in the operation and maintenance of facility to make it easier to keep clean and prevent potential harborage conditions for pests
Gap at bottom of exterior door on right side. Please provide door sweep to eliminate any gaps to prevent potential entry of insects and rodents
(1) observed peeling finish / paint on floors rear kitchen and walls in dishwash area above drainboards. Please scrape / refinish to provide a smooth, easily cleanable surface in these areas. (2) loose pink insulation on rear door that is not used often. Please cover with smooth, easily cleanable surface
Please re-establish the air gap on ice machine drain lines; currently an air break. The air gap shall be twice the drain line pipe diameter above the flood rim of the receiving receptacle
(Critical) Observed facility not sanitizing pans and utensils properly as i measured 0 ppm of chlorine in dishmachine. All dishmachines need to sanitize as per manufacturers directions (in this case 50-100ppm). Ecolab called and arrived at time of inspection. Ecolab repaired dishmachine. Dishmachine now sanitizing at 100ppm. Violation corrected.
(Critical) Observed pan of rte turkey gumbo on shelf in wic with an internal food temperature of 53f. All other food in wic was cold holding at 40f or lower. All phf must be cold held at 41f or below at all times. Pic corrected by discarding turkey gumbo at time of inspection. Violation corrected
Observed interior door gaskets on rif in cooking area in poor repair (gaskets split and hanging). To correct, please repair or replace as soon as possible. , observed microwave oven door in cooking area in poor repair (door latch is missing). To correct, please repair or replace as soon as possible
Observed interior door gaskets on 3 door upright freezer near wic with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule.
This incident (21567) does not have any more information on it
This incident (40510) does not have any more information on it
Observed broken interior metal gasket/seal on prep unit lids across from grill. To correct, please repair as soon as possible. , observed broken door handle on pepsi cooler in prep cooler repaired with tape. Tape is not approved for equipment repair as it can accumulate bacteria. To correct, please repair/replace door handle on cooler as soon as possible so all equipment surfaces are smooth and cleanable
Observed floors under grill and next to deep fryer in cooking area with an accumulation of grease and debris. To correct, please clean now and a more frequent schedule
This incident (21570) does not have any more information on it
This incident (40512) does not have any more information on it
(Critical) Observed covered container of cooked chili in wic with an internal food temperature of 82-89f. Chili has been in cooler for 2. 5 hours per pic. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Staff stated correct cooling procedures and are utilizing shallow pans and ice wands, but staff did not verify food temperature before covering and placing food into wic. Pic corrected by discarding chili at time of inspection. Please remember to keep food uncovered when actively cooling and verify temps with food thermometer as needed. Critical corrected
(Critical) Observed facility not sanitizing dishware properly as i measured 0 ppm of chlorine in dishmachine. Need to sanitize as per manufacturers directions (50-100ppm). Eco lab called at time of inspection. Dishmachine repaired at time of inspection. Now sanitizing at 100ppm of chlorine. Critical corrected
Observed non-food contact surfaces of slicer (handle/top of slicer) in prep area with an accumulation of sticky and dried on food debris. To correct, please wash and sanitize this area now and on a more frequent schedule (after every use)
Staff not verifying sanitizer concentration in dishmachine with proper test strips as needed. To correct, please verify concentrations on a more frequent basis
This incident (21575) does not have any more information on it
This incident (40514) does not have any more information on it
(Critical) Observed pan of reheated tomato basil soup in tabletop steam table in prep area with an internal food temp of 110f. All other food in same unit hot holding at 140f or more. All phf that is reheated must be rapidly reheated to 165f or more within 2 hours before placing into steam table. Pic stated correct reheating procedures, but staff did not verify soup temperature before placing into steam table. Soup has been in unit for 1. 5 hours (per staff), so pic corrected by reheating soup to 165f then returning to steam table. Critical corrected
Observed gap in screen door/metal door in back kitchen area. All doors must be tight fitting and sealed to prevent entry of pests and insects. To correct, please repair or replace screen door as soon as possible
Observed pan of freshly prepared corned beef hash in ric on prep line with an internal food temp of 85-95f. Hash was made 1. 5 hours ago per staff. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Staff stated that they are using an ice bath to cool hash before placing into ric, but upon further investigation, discovered that ice bath level is not high enough to properly cool food. If using ice to cool, ice level must be high enough and cover all sides of the pan. Staff must also replace ice (as it melts) throughout the cooling process and monitor temperatures as it passes through the temp danger zone. Pic corrected by placing food into another ice bath to finish cooling process at time of inspection.
(Critical) Observed pans of refried beans and housemade salsa stored on counter in prep area with an internal food temp of 53-56f. All phf must be cold held at 41f or below at all times. Do not store phf at room temp. Food has been on counter for 30 minutes per pic so pic corrected by placing beans and salsa back into upright cooler. Critical corrected
Observed ventilation cover on ceiling in public restroom with an accumulation of dust and debris. To correct, please clean now and on a more frequent schedule.