1106 S. University
Ann Arbor, MI 48104
(Critical) I observed raw beef and chicken stored on the same shelf as tomatoes. As discussed at the time of inspection, always store these raw products below and separate from ready to eat foods. Corrected at the time of inspection. The raw foods have been relocated to a bottom shelf as directed.
The bottom storage shelf in the cabinet needs to be cleaned, in the oasis cafe
The ice scoop must be stored with the handle standing up, not laying down in the ice.
Provide 2-3 metal stem food thermometers for use in check food temperatures. Frequent monitoring of food storage temperatures is critical.
As discussed, hang the mop up after use. This will help seed up the drying process
If rice pudding is to be stored in the drink cooler, you must provide a thermometer inside the unit.
(Critical) I found that three spray bottles filled with sanitizer are not labeled. Sanitizers, degreaser and other hazardous chemicals must be properly label by their common name. This is to ensure that these items are used correctly and safely as designed. The employees and management must frequently check cleaners, degreasers and similar products to ensure that they are properly labeled as described above. Increase your monitoring of this critical violations so that it is not repeated. Corrected at the time of inspection. The three containers have been labeled as directed above.
This incident (21733) does not have any more information on it
This incident (57230) does not have any more information on it
The storage cabinet located under the pop tower needs to be cleaned. Frequently clean non-food contact surfaces as an important part of your sanitation management program.
Chlorine test strips could not be located in the dishmachine area. These test strips must be available at all times. Use them to check chlorine sanitizer levels. The dishmachine is designed to provide (50) parts per million chlorine sanitizer.
I found that the ice scoop is laying down on top of the ice, in the ice bin. The scoop must be stored with its handle up, extending out of the ice, to avoid possible hand on ice contamination.
A refrigerator type thermometer could not be found inside the main prep table. All refrigerators must be provide with a thermometer. Frequently check the temperature of the unit. The temperature must be 41 degrees f. Or below.
(Critical) I found that shredded chicken stored in a covered container is at a temperature of 49°F. The chicken has not rapidly cooled down as required. It was put into the container hot and then the container was tightly covered. As discussed, this does not achieve rapid cooling. Staff must use one of the rapid cooling methods listed above. Never cover the food during the cooling process. Corrected at the time of inspection. The chicken has been discarded.
This incident (57234) does not have any more information on it
This incident (21737) does not have any more information on it