4200 Goss Rd
Ann Arbor, MI 48105
This incident (69125) does not have any more information on it
(Critical) I observed sliced tomatoes and sliced cheeses at 47 and 46*f. All phf's must be held at 41*f or less. Product was found stored above the fill lines and they are in plastic pans. I would like you to use stainless steel pans and ones that are deep enough. Also, managers need to be taking temps with probe thermometers of phf's that are on the cold rail. Corrected by discarding out of temp foods and setting up rail properly.
(Critical) The handsink at the cook line was taken out. You need to install a handsink at this location and have a wide enough entry way to access it. You also need to re-install the soap and paper towel dispenser. I will be back on 4/22/15 to verify you have all of this installed. Be sure to post the handwash reminder sign, as well.
You need to replace the new residential freezer with a commercial freezer by 4/22/15 when i will be back to verify.
Provide thermometers in all coolers with potentially hazardous foods in them and be sure to temp coolers on a daily basis.
You need to put plastic tableware in a container that dispenses with the handles up. Corrected by doing so.
(Critical) Shell eggs are offered cooked to order without the required menu advisory. You need to have an asterisk on your menu where the cooked to order eggs are and a statement at the bottom of the menu that reads "consuming raw or undercooked eggs may increase your risk of foodborne illness. " be sure this statement has an asterisk on it, as well. Have this done within 10 days, take a picture and e-mail it to me by 5/5/14
(Critical) The back handsink does not have adequate water pressure provided. Have this repaired and i will be back in 2 weeks to verify.
Repeat violation 2 times in a row. I observed open bags of rice(2) and an opened bag of flour not in a covered storage container. You need to keep opened product in a covered manner.
(Critical) Repeat violation 2 times. Complete the risk control plan and submit to me within 10 days. I observed an opened, unsliced portion of turkey, opened cream cheese, cottage cheese and some of the salads and sandwiches in the grab and go cooler not date marked. You need to assure all ready to eat, potentially hazardous foods are dated with 7 day maximum use by dates. (add 6 days to day of prep or opening). I will be back in 2 weeks to verify you are in compliance with date marking.
(Critical) I found tuna salad at 56*f in the back upright cooler. The tuna was left out too long during prep of sandwiches before lunch, which allowed the tuna to get to excessively high temps. Staff need to work in small batches and be sure to only have foods out for short periods of time during sandwich prep. Corrected by discarding tuna and ross will work with staff with batch control procedures.
(Critical) I observed containers of degreaser stored in the dry goods room above food contact items on the racks. Always store toxic items seperate from and below foods or food contact items. Corrected by storing on bottom rack.
(Critical) Washwater temp found at 92*f. Washwater temp needs to be a minimum of 110*f. Have staff use thermometer to verify such. Corrected by dumping and re-filling with 115*f water.
Opened bagged product needs to be protected by keeping them covered.
The interior of the microwaves in the dining room were observed dirty. Staff need to remember to wipe these out frequently.
(Critical) A consistent date marking system is not in place here. The following items require date marking and were found without dates: opened, uncut deli turkey, opened milks, half and half and cottage cheese, 2 bags of open cut lettuce, cream cheese, hard boiled eggs, and all of your items in the to go containers(sandwiches, salads, cheesecakes). All potentially hazardous, ready to eat foods that are around for more than 24 hours must be date marked with a minimum of the use by date, which is 7 days total. Corrected through education and implementation of this date marking system. Plans are to look into obtaining a date mark gun.
(Critical) I found coffee creams at 45*f in the self service area. Cream must be held at 41*f or less. Plans are to put the 3 coffee cream pitchers on time as public health control. A written policy has been developed and staff will mark pitchers with the time put out and the discard times. Corrected.
Please remember to clean the drip trays of the stove more frequently.