Olga's Kitchen

Contact Information

454 Briarwood Circle
Ann Arbor, MI 48108

Health Report - 04/13/2015 (2 critical incident(s))

(Critical) Observed 3 hand sinks to have accessibility issues: 1) the hand sink by the main cook area was blocked with a trash can in front of the sink and a wipe down bucket in the sink basin. 2) the hand sink by the server station had various food debris and general debris blocking the drain in the basin. 3) the hand sink by the back door was blocked with (1) 5 gallon bucket of spent fry oil and (3) 2 gallon buckets of spent fry oil. Hand sinks are to be used for hand washing only and maintained accessible at all times for employee usage. Corrected by removing items in the sink basin (sanitizer bucket and debris). Relocated trash can and properly disposed of spent fry oil buckets to create access. Corrected

(Critical) Observed the following foods in the top rail of the prep top cooler to be elevated in temperature: spinach artichoke dip, olive tapenade and sliced turkey. Other items in cold hold adjacent to and in the main cooler section below were maintaining 41*f or below. The issue was in the method how the food was placed in double containers elevating the food out of the cold holding rail. These foods were found 55 -57*f. Person in charge indicated that these foods were placed into the top rails this morning. Corrected by: the foods mentioned above were discarded into the trash. Observed portioned steak and portioned cubed pork stored in the top cooling drawer adjacent to the grill to be elevated in temperature. Person in charge indicated that this food is placed into the drawer at the end of the closing shift the night before. These foods were found to be 52*f. The bottom cooling drawer was holding raw proteins at 36*f- 40*f. Corrected by removing the portioned steak and pork and discarding into the trash. It is uncertain if the heat from the adjacent grill is affecting the cooling performance of the top drawer cooler. This top drawer shall be temperature adjusted and continuously monitored to ensure food can be held at 41*f or below before placing back into use. Corrected

Observed the wipe down bucket sanitizing solutions to be very weak. Corrected by emptying the two buckets and replenishing with fresh solution at 200 ppm quat solution. Corrected.

Observed the hood filters above the grill areas to be soiled and in need of cleaning. One section of the hood was missing as well. Replace this missing piece. Please clean hood filters now and place on a more frequent cleaning schedule

Observed numerous locations at the floor/wall juncture that are soiled and in need of cleaning: the floors and floor/wall juncture of the entire cook area - especially under the equipment, the floors in the dishwash area, the floors and floor/wall juncture in the salad prep/beverage stations. The entire kitchen facility in general could use a thorough deep cleaning. To correct, please clean now and place on a more frequent cleaning schedule.

Observed all three of the microwave ovens in the kitchen to be soiled inside the cavities. To correct, please clean now and clean on a more frequent basis (every 24 hours).

Observed multiple pieces of equipment in poor repair: 1) door no longer properly attaches to the reach in cooler under the salad prep station and the reach in cooler door adjacent to the grill (each with broken hinges). 2) the prep top table in the cook area, one of the reach in cooler doors is missing a handle. 3) the service door for the prep top cooler in the cook area is missing. The person in charge indicated that this facility is due to receive all new equipment this summer. Until that happens, please correct the above mentioned issues to return the equipment to full functionality. The top cooling drawer for the cooler adjacent to the grill may need service. Food was discarded from this drawer because it was out of temperature due to the unit not maintaining proper temperature. The unit was adjusted and no food shall be kept in this drawer until this drawer can maintain proper food temperature. Person in charge thought that the heat from the grill may be affecting this units performance. Have this unit evaluated by a service technician

Observed the following non food contact surfaces to be in need of cleaning: the top and sides of the fryers, the interior cabinet of the fryers, the underside of the orange cream cooler (above dispensing nozzle), all seals to the reach in coolers and walk in coolers are in need of cleaning, the interior cavities of the reach in coolers, most of the shelving in the main kitchen. To correct, please clean now and place on a more frequent cleaning schedule

Observed the mops in the mop closet to not be hung to properly dry. To correct, please hang mops so they can properly air dry and not contaminate the wall, adjacent equipment or supplies

Health Report - 10/16/2014 (2 critical incident(s))

(Critical) Observed a "hot shot" insecticide device hanging in the kitchen. This device was purchased by a staff person. The label directions indicate this product is not for use in a restaurant. Corrected by discarding. In the future, obtain all pest elimination products through your pest control contractor or a restaurant supplier and be sure the product is approved for use in restaurants. All insecticides must be used according to label directions

(Critical) Walk in cooler: observed raw bacon stored above ready to eat foods such as cooked gyro meat on a shelving unit. Corrected by relocating the bacon to the bottom of the shelving unit.

The following areas are in need of cleaning now and more frequently to eliminate debris accumulation: the floor sink under the beverage dispensing station, the floor under/behind the one door freezer & dough proofing unit

One of the exhaust hood filter sections is damaged and needs to be replaced. Order a replacement one oils can be filtered out of the exhaust air stream properly

Dish washing machine: the metal housing for the food trap screen on the drain system is long over-due for a thorough cleaning. Ensure staff are cleaning this area daily to eliminate the food debris that can allow flies to breed

Observed an employee remove apples from the walk in cooler and begin cutting them without removing the stickers or washing them. Corrected by the employee removing the stickers, and washing them in the food prep sink

Health Report - 03/28/2014 (3 critical incident(s))

(Critical) Your menu is continuing to expand and cold holding of all of your additional foods is outstripping your capacity to safely hold these foods at 41*f or less. Before you add new items to your menu, you need to have approval from our department before you begin service of said items. I found portioned swiss almond cheese at the server table at 60*f. I also found spinach/artichoke dip at 46*f in c cold well that is not capable of holding foods at 41*f or less on the cook line. You have also added ice cream to your menu without a dipper well for your ice cream scoops. You are going to need to get more cold holding equipment in your facility and install a dipper well or you need to reduce your menu back down. I will be back in 3 weeks to verify you have either more cold holding equipment and a dipper well or you have taken some foods off your menu.

(Critical) I found a container of grill cleaner on a shelf with food condiments and above boxes of toothpicks. Toxic items need to be stored seperated from and below food and food contact items. Corrected by doing such.

(Critical) The ice cream scoops were found dirty. If you are going to have ice cream on your menu, you need to properly install a dipper well to keep the scoops in between uses. I will be back in 3 weeks to verify you have this installed.

The top of the ice cream cooler and the items around and on it are dirty. Staff need to keep this area cleaned and sanitized.

Apples, tomatoes, spinach, leaf lettuce, lemons are not being washed before serving. You must wash unwashed produce in your air gapped prep sink that is back in the corner by the cook line.

Pop syrups, food service gloves and napkins are stored in the employee restroom. You cannot store foods or food contact items in the restrooms.

Health Report - 09/24/2013 (6 critical incident(s))

(Critical) All potentially hazardous foods on the cold rail at the cook line were found above 41*f. Sliced turkey was found at 57*f and double panned, sliced cheddar cheese found at 50*f, cut tomato found at 58*f and cut lettuce at 53*f. Do not use this cold rail until unit is repaired and you verify it is holding 41*f or colder. Also, the cut cherry tomatoes on the salad prep line were found at 58*f in an insulated container. You need to keep cut tomatoes within the cold well. All phfs were discarded. Staff need to be using thermometer and taking temps of phfs to assure holding at safe temps. Do not fill past fill lines. You may need to keep lids on phfs, as well. I will be back in 2 weeks to verify units are working and you are doing temp logs.

(Critical) I observed unsafe cooling methods on the peasant soup. Soup was panned up and multiple stacked when soup was still at 110*f. You need to cool in shallow pans and keep in the freezer per olga policy, uncovered, until soup is 41*f or below. You need to equip staff with thermometers and use them to verify cooling times and temps have been met. I want you to use the cooling chart i left you and document cooling of all hot foods that are cooled. I will be back in 2 weeks to verify for safe cooling methods. Soup was put back into freezer uncovered.

(Critical) You do not have a consistent date marking system in place. All potentially hazardous, ready to eat foods must be date marked with the use by date, which is 6 days from the prep date or open date of package. I will be back in 2 weeks to verify you have a consistent date marking system in place.

(Critical) I observed the dishwasher touch cleaned ware with the same gloved hands as was used to load the racks with dirty ware, creating a contamination route for the clean ware. Staff must take off gloves and wash hands in the handsink properly before handling the clean ware. Corrected through education and manager enforcement.

(Critical) The main cook line handsink has a condensation line draining into it. Handsinks are to be exclusively used for handwashing only. You need to run this line into a drain and this line must be air gapped. I will be back in 2 weeks to verify this has been done.

(Critical) I observed staff cutting tomatoes with bare hands, which is not permitted. Gloves need to be worn and managers need to assure policies are being followed. Corrected by wearing gloves.

Drain line loose and leaked on handsink in dish room. Have plumber tighten this up.

Cook did not have a hat on. Hair restraints are required.

Please clean and organize under the prep table that is just outside of the cook line area.

You need adequate storage space for your clean utensils to air dry. Do not stack before things are dry. Also, you need to keep the drainboard where the clean dishes come out clean and sanitized. It was observed dirty.

I observed the manager in the kitchen drinking from an uncovered cup. Lids and straws must be being used.

Hood filters were not in place while cooking over the gyro cookers. You need to keep them in place before cooking. Corrected by putting them back in.

Health Report - 08/14/2013 (4 critical incident(s))

(Critical) Observed no soap in auto dishwashing machine at time of inspection (dispenser empty). All dishmachines must have soap and sanitizer available during all dishwashing operations. To correct, please verify soap and sanitizer levels more often and as needed. Pic corrected by replacing soap at time of inspection. Violation corrected

(Critical) Observed no employee in restaurant wash his or her hands at any time during inspection (actively observed for 2 hours). Employees handled soiled equipment and changed tasks several times and did not wash hands in between tasks. Please remember that poor employee hygiene is the leading cause of foodborne illness transmission. To correct, need to educate and train employees on proper employee handwashing (how and when) as soon as possible. Temporarily corrected by educating management on proper handwashing procedures (including how and when) at time of inspection. Gm committed to educating all staff as needed. I will check on this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed 2 covered pans of freshly cooked pasta noodles on wic shelf with internal food temps of 78-95f. Pasta was prepared 1. 5 hours per pic. All phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Pic stated correct cooling procedures (shallow pans, ice bath, leave pans uncovered), but it appears that staff did not follow these procedures today. Whatever cooling method you employ, staff need to be monitoring food temps as food passes through the temperature danger zone. Pic corrected by uncovering pans and putting pans in wif at time of inspection. Checked internal food temp 20 minutes later, both pans of noodles now at 50-60f. Ok to place uncovered pans back in wic. Violation corrected.

(Critical) Observed cart stored in front of handsink in back prep area and beverage containers/pop holders stored in same handsink. All handsinks must be fully accessible at all times for proper employee handwashing. To correct, do not store anything in front of or in any handsink at any time. Pic corrected by relocating cart, containers and pop holders to another location in kitchen at time of inspection. Violation corrected

Observed interior of oven on cooking line soiled with burnt on food debris. To correct, please clean now and on a more frequent schedule

Observed several mops, brooms and cleaning supplies shoved into mop sink area and significantly disorganized. To correct, please clean up and organize mop sink area as soon as possible

Observed handsinks in prep area and dishwashing area soiled with debris and food in drain. Cannot use handsinks as dumpsinks and need to clean all handsinks more often. To correct, please clean all handsinks now and on a more frequent schedule.

Observed microwave oven on main prep line soiled with debris. Microwave is elevated on top of line and it appears that some staff cannot reach back of microwave oven when cleaning. To correct, please clean now and on a more frequent schedule. May want to relocate ovens or provide step stool as needed

Observed all clean spoons in spoon rack in server area stored with the food contact portion of utensils pointing up. All clean silverware and utensils must be stored with food contact portion of utensil pointing down (and handles up) to prevent possible contamination of utensils when handling

Observed interior of all drawer coolers on cooking and prep lines soiled with food debris. Also, observed interior of ric and freezers on ends of cooking line soiled with food debris. To correct, please clean all these coolers now and on a more frequent schedule.

Observed wet wiping cloths not stored in wiping cloth buckets in dining room. All wet wiping cloths must be completely stored in approved sanitizer in between use to prevent accumulation of bacteria on towels

Observed cutting board in prep area with deep cutting grooves and some scoring (cutting board was brand new 6 months ago). All cutting boards must be smooth and cleanable at all times. To correct, please resurface or replace cutting board as soon as possible

Observed several pans and containers on clean dishware shelf stored and stacked wet (heavy water accumulation on edges of pans). Please remember that stagnant water can accumulate bacteria. To correct, all pans and utensils must be completely air dried before stacking and storing on shelves

Observed 3 cheese scoops stored in 2 pans of stagnant unclean water on counter in prep area. Please remember that stagnant water can accumulate bacteria. All utensils must be stored in a clean, dry area and not exposed to potential sources of contamination. To correct, need to install dipper well with flowing water or keep scoops in food with handles extending up and out of product.

Health Report - 03/25/2013 (3 critical incident(s))

(Critical) Repeat violation 2 times. . . Once again i observed you cooling your gyro meats in your third pans and stacked on top of one another, when you were ordered to cool them on sheet trays. Was told that district manager said to go back to using the pans to cool in. To avoid further enforcement procedures and administrative fees, you need to be following my procedures. Submit a written action plan detailing your specific procedures that will be permanently implemented by next monday, april 1, 2013. Corrected by putting meat onto sheet pans in walk in cooler.

(Critical) No paper towels stocked at the dishwash area handsink. There was no back up stock in the store either. Managers need to always have extra paper towels stocked in the store and not be waiting on a truck for delivery. Corrected by stocking after truck arrived.

(Critical) All 3 handsinks were observed dirty with food debris in the basins and around the faucet handles. The dishwash handsink had a plastic lid in the basin. Handsinks are to be kept clean, used only for handwashing purposes and not obstructed in any manner. Train staff and managers need to assure compliance with this. Corrected by cleaning handsinks. Submit written action plan to me on this procedure.

Replace all cracked floor tiles, coving and wall tiles.

The drainboard out of the dishmachine was oberved soiled. Staff need to be keeping this cleaned and sanitized. Also, the top of and interior of the dishmachine was found dirty. Staff need to be keeping this cleaned daily!

Health Report - 02/21/2013 (2 critical incident(s))

(Critical) Observed both cutting boards on main prep line with deep scores and cutting grooves. As a result, debris is collecting in these grooves and cutting boards are not able to properly cleaned and sanitized. To correct, need to replace or resurface both cutting boards as soon as possible so all surfaces are smooth and cleanable. I will check this item at follow up inspection. Correct within 10 days

(Critical) Observed bell-type vacuum breaker on mop sink broken (top of breaker has been busted off). To correct, please replace as soon as possible. I will check this item at follow up inspection. Correct within 10 days

Observed several packages of sealed deli meats thawing in stagnant water in back kitchen area prep sink. Internal food temp of meats were not above 41f. All phf must be thawed under refrigeration of under cool running water to prevent the accumulation of bacteria. Pic corrected at time of inspection by placing all meat packages in a pan and thawing under flowing water

Health Report - 09/28/2012 (1 critical incident(s))

(Critical) I observed grated cheese and sauteed onions and peppers at 55*f on the well next to the grill. This well does not hold product below 41*f, and had been ordered to not be used to hold any potentially hazardous items. Staff need to be held accountable to follow this order. Corrected by discarding these products and keeping them on the other cold well line that is holding temps. Ok to keep raw asian salad items up there and commercial dressings.

I need you to organize the mop sink room by getting all stuff off the floors and then keep the floors cleaned.

I found you not cooling your cut gyro meats properly. Cut meats were put into third pans, lidded and then triple stacked in the walk in cooler. You have been sited this before and were ordered to put cut meat onto sheet trays and cool uncovered until product is below 41*f and then you can put in pans and stack. Corrected by putting this method back into use. Do not deviate from this method!!!

Health Report - 08/20/2012 (2 critical incident(s))

(Critical) Observed unlabeled spray bottles of degreaser in dishwashing area and on chemical storage rack in employee restroom. All chemicals/toxics must be labeled with correct common name at all times for proper identification. Pic corrected by properly labeling degreaser bottles at time of inspection. Critical corrected

(Critical) Observed uncooked cheese balls, coleslaw, mango slaw and salsa in prep unit cooler (top, bottom and drawers) with internal food temps of 48-52f. Cooler is not functioning correctly. All phf must be cold held at 41f or below at all times. Do not this cooler until properly repaired and then inspected by the washtenaw county health dept. I will check this item at follow up inspection. Correct within 10 days. Pic temporarily corrected by discarding above food items with unknown prep times and placing freshly prepared foods in wic at time of inspection. ,

Observed interior of 2/3 microwave ovens on cooking/prep lines with a heavy accumulation of food debris. All microwave ovens need to be cleaned every 24 hours or throughout the day as needed. To correct, please clean all microwave ovens now and on a more frequent schedule

Observed a dented can on dry storage shelf in back kitchen area not completely separated from other food items. All dented cans and distressed merchandise must be discarded or placed in separate area of kitchen for return to supplier for credit. Pic corrected by discarding dented can at time of inspection

Observed no paper towels at handsink in front counter prep drink station area. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Observed both cutting boards on prep line with deep cuts and grooves. All cutting boards must be in good repair and be smooth and cleanable. To correct, please resurface/replace cutting boards as soon as possible.

Observed used wet mop stored in mop sink. All mops must be hung up after use to allow for proper air drying

Observed interior of all reach in coolers and several drawer coolers (edges/sliding tracks) on cooking line with a heavy accumulation of debris. To correct, please clean now and on a more frequent schedule. , observed interior door gaskets on several reach in coolers throughout kitchen with a heavy accumulation of debris and/or mold. To correct, please clean now and on a more frequent schedule

Health Report - 03/27/2012 (0 critical incident(s))

There were no paper towels stocked at the cook line handsink. Staff need to re-stock right after depleting supply. Corrected by re-stocking.

Health Report - 02/16/2012 (0 critical incident(s))

Observed lettuce and vegetable drawer coolers on prep line with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed floors under grill and fryers in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule. , observed floor drain under prep unit in cooking area with an accumulation of debris. Please clean now and on a more frequent schedule

Observed metal ladder and cart stored in front of handsink in back kitchen area (next to prep sink). All handsinks must be completely accessible at all times for proper employee handwashing. To correct, do not store any items in or around any handsink

Observed employee coats stored next to and on top of closed boxes/bags of single service containers in employee break area. Also observed employee hat and apron stored next to box of plastic gloves under prep table in cooking area. All employee belongings must be stored in an area of kitchen which cannot possibly contaminate any food or single service items. To correct, please relocate all employee belongings to proper storage area as soon as possible.

Health Report - 09/27/2011 (5 critical incident(s))

(Critical) There a quite a few drain flies in this store. You need to contract with a licensed pest company and have them treat specifically for them. Store needs to be kept much cleaner also. . . . I will be back in 3 weeks to verify drain flies are no longer in your store and your store has been thoroughly cleaned and organized.

(Critical) I observed staff slicing lemons with bare hand contact with the lemons. Managers must be enforcing the wearing of gloves when having contact with ready to eats. Corrected by doing such.

(Critical) The ice scoop holder had dirty water in the bottom of it in contact with ice scoops. Staff must be pulling scoop holder and washing it every 24 hours. Put it on a manager checklist so it does not get neglected. Corrected by running all through dishwasher!

(Critical) I observed a pan of cut gyro meat at 95*f in the reach in cooler on the line. Must be held at 41*f or less or 135*f or greater. Corrected by discarding.

(Critical) I observed the gm of this store eating in the kitchen. This cannot be happening, as the gm needs to be setting the proper example for staff. Corrected by enforcement and behavior change.

Persons in charge need to better train staff. Cook had no idea what temperature to cook raw chicken to. Need to train them and provide them with thermometer to take temps.

Staff storing cell phones and drink cups on clean ware racks. Staff need to keep personal items stored in safe locations. Corrected.

Your store needs to be kept much cleaner and organized with things kept off the floors so they can be swept and mopped daily. The mop closet room and sink is very dirty and needs to be cleaned. Repair the clogged sink. Empty and rinse out mop buckets after uses. Also, clean the floors much better in the walk in cooler. The exhaust flue above the dishtank needs a thorough cleaning also. Clean the top and interior of the dishtank.

Health Report - 08/30/2011 (0 critical incident(s))

Observed floors under cooking equipment and prep units on cooking line with an accumulation of debris. To correct, please clean now and on a more frequent schedule. , observed floors in wif with an accumulation of debris. Please clean now and on a more frequent schedule

Observed salad tongs laying in rte salad mix bin on salad prep line in kitchen. All food dispensing utensils must be stored so the handle is extended up and out of food product to protect food from contamination (from employee hands). , observed plastic bowls laying in dry goods on shelf in salad prep line area. Bowls are not be used for dispensing rte foods as they are a source of potential contamination (from employee hands). To correct, please obtain and utilize proper scooping utensils for all food items as soon as possible.

Health Report - 03/30/2011 (1 critical incident(s))

(Critical) I observed many utensils/pans/lids stored on dirty surfaces on shelves or in bins. Also, the area under the prep table where food processors are stored is very dirty. You folks need to organize the store more and keep storage areas and kitchenware clean and sanitized. I will be back in 2 weeks to verify this has been done. Dirty ware has all been re-cleaned.

Clean the top of the ice machine and dishwasher more often.

The oven needs to be cleaned more often. So does the bottom interior of the upright freezer.

The handsink on the line and in the dish room are both very dirty. The line one is plugged and folks are using the handsinks as dump sinks. Handsinks must be maintained clean and exclusively used for handwashing only!!!!

You need to have your large, multiple day grease bin stored outside of your facility, preferably outside.

Need to find a new place to store glass rack and get a cover for the glass rack.

Improper thawing methods observed. Product must be immersed completely in running water. Corrected

Repeat violation 2 times. Still using cloth towels to stablize cutting boards. Use approved board stablizers.

Health Report - 03/02/2011 (3 critical incident(s))

(Critical) Observed 3 soiled knives stored in clean knife storage rack in gyro station area, appears knives are being used to slice gyro meat, then placed back into knife rack after use without being washed or sanitized. This practice must be ceased immediately. All utensils must be washed, rinsed and sanitized after use and must be clean to sight and touch. Do not place soiled utensils back into clean knife rack. Pic corrected by sending all soiled knives through dishmachine at time of inspection. Critical corrected. ,

(Critical) Observed soiled tongs and spatulas on grill in cooking area. Cook not sure how long utensils have been there. I'm confident they have been there longer than 4 hours because no lunch dishes have been done (dishwasher called in sick and dirty lunch dishes are stacked all over dishroom). Did not see any spatulas or tongs waiting to be washed. As stated above, all soiled utensils must be washed, rinsed and sanitized after use, as needed or every 4 hours maximum. Pic corrected by sending all soiled utensils through dishmachine at time of inspection. Critical corrected. , observed soiled gyro meat slicer hanging on wall mount in cooking area (no gyro meat was on spindle at time of inspection). As stated in past, all food contact surfaces must be washed, rinsed and sanitized after use and must be clean to sight and touch. Appears staff are not following your action plan you submitted to our dept. On 9/8/10. Pic corrected by washing, rinsing and sanitizing gyro meat slicer at time of inspection. Please note: this violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control this violation. Please bring completed plan to informal hearing. If violation is cited at next inspections, enforcement actions will be necessary. ,

(Critical) Observed covered pan of peasant soup in ric in prep area with an internal food temp of 72-76f (soup reheated 2. 5 hours? per pic). All other food in ric was cold holding at 41f or below. Cook stated that soup was cooked and cooled yesterday, reheated to 175f today at 12-1230pm then placed in ric to cool again. It does not seem likely that 175f soup cooled 100f in 2. 5 hours in a ric without the aid of any ice or other rapid cooling device. Regardless, the soup was not being cooled properly and staff were not monitoring soup as it was passing through the danger zone. As stated several times in the past, reach in coolers are not designed to rapidly cool food. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f of below within a total of 6 hours. Please note: this same critical violation resulted in an administrative conference 9/8/10 and has now been cited at the last 4/5 routine inspections. As a result you are required to attend an informal hearing at the wash. County health dept. To discuss this recurring violation. Will need to call carl walczesky at 734 222-3872 within 72 hours to schedule. ,

Observed no paper towels at handsink in prep area. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Observed 3 clean lid storage bins in back kitchen area with an accumulation of debris (mainly candy sprinkles and dried on debris). To correct, please clean these bins now and on a more frequent schedule

Observed wet wiping cloths stored next to (not inside) wiping cloth buckets in 2 different server stations in dining room. As stated in past, all wiping cloths must be stored completely submerged in wiping cloth buckets at all times to prevent the accumulation of bacteria on cloths

Observed covered pan of peasant soup cooling in ric in prep area. Other soups were cooling in wif with lids partially open, but this pan of soup missed. Cannot cool phf in reach in coolers. Need to utilize shallow pans, ice baths and leave pans uncovered when cooling

Health Report - 09/16/2010 (2 critical incident(s))

(Critical) Repeat violation 2 times. Submit the risk control plan within 10 days. Once again, i observed peasant soup that was cooked off the previous day at 55f in the walk in cooler. Use the cooling chart i left you to document cooling times of the soup for the next 2 weeks and have completed copies for me on the follow-up inspection in 2 weeks. Soup was discarded.

(Critical) I observed a tray of cooked off chicken breasts on a sheet rack in the kitchen at 55f. Staff pulled it out of cooler to cut up and did not get to it soon enough. Staff must be held accountable to practice safe batch control with potentially hazrdous foods and keep prep time to a bare minimum and not multi-task with too many other items. Corrected by educating staff

You need to replace the damaged cutting board.

Please discontinue using clothe towels as cutting board stablizers. Obtain approved board stablizers.

Replace the missing exhaust filters where the space is.

The wiping cloth solution was very weak. Staff were diluting it. Need to keep at 150-400 ppm. Do not dilute.

Please clean the exhaust flue above the dishmachine more often.

Health Report - 08/26/2010 (6 critical incident(s))

(Critical) Observed quat concentration in 3 compt sink in dishwashing area at 0ppm. Sanitizer concentration needs to be 200ppm as per manufacturers directions. Automatic dispenser is functioning correctly, but employees are not changing sink as required. To correct, please change sink as needed and verify concentration with proper test strips. Pic corrected by remixing sink to 200ppm of quat at time of inspection. Critical corrected

(Critical) Observed 2 covered pans of peasant soup in ric under prep line with an internal food temp of 90f. Soups were prepared 4 hours ago per pic. As stated in past, all phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within 6 hours. Reviewed corporate cooling policies at time of inspection. Staff are not following olga's sop for cooling. Staff must be utilizing uncovered pans when cooling and monitoring food as it passes through the temp danger zone. Pic temporarily corrected by discarding soup at time of inspection. I will check this item at follow up inspection. Please note: this critical violation has been cited at the last 3/4 routine inspections. As a result, you are required to attend and administrative conference at the wash county health dept. To discuss this recurring violation. Please call carl walczesky at 734 222-3872 within 72 hours to schedule. Please bring a completed risk control plan on how you are going to correct repeat violation to admin conference.

(Critical) Observed 2 covered pans of peasant soup in ric under prep line with an internal food temp of 90f. Soups were prepared 4 hours ago per pic. As stated in past, all phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within 6 hours. Reviewed corporate cooling policies at time of inspection. Staff are not following olga's sop for cooling. Staff must be utilizing uncovered pans when cooling and monitoring food as it passes through the temp danger zone. Pic temporarily corrected by discarding soup at time of inspection. I will check this item at follow up inspection. Please note: this critical violation has been cited at the last 3/4 routine inspections. As a result, you are required to attend and administrative conference at the wash county health dept. To discuss this recurring violation. Please call carl walczesky at 734 222-3872 within 72 hours to schedule. Please bring a completed risk control plan on how you are going to correct repeat violation to admin conference. , observed 2 covered pans of peasant soup in ric under prep line with an internal food temp of 90f. Soups were prepared 4 hours ago per pic. As stated in past, all phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within 6 hours. Reviewed corporate cooling policies at time of inspection. Staff are not following olga's sop for cooling. Staff must be utilizing uncovered pans when cooling and monitoring food as it passes through the temp danger zone. Pic temporarily corrected by discarding soup at time of inspection. I will check this item at follow up inspection. Please note: this critical violation has been cited at the last 3/4 routine inspections. As a result, you are required to attend and administrative conference at the wash county health dept. To discuss this recurring violation. Please call carl walczesky at 734 222-3872 within 72 hours to schedule. Please bring a completed risk control plan on how you are going to correct repeat violation to admin conference. Follow up site visit 9/21/10: observed 2 pans of peasant soup in wif with an internal food temp of 38f. Risk control plan has been developed and implemented. Pic stated that employees have been retrained in proper cooling procedures and are monitoring foods as they pass through the temp danger zone. Cooling charts are currently being utilized to assist staff in monitoring temps. Critical corrected

(Critical) Observed pan of rte creamers (individual packets) stored on prep counter next to salad prep unit with an internal food temp of 48-52f. Creamers are not stored under refrigeration. All phf rte foods must be stored at 41f or below at all times. To correct, please store all creamers in ric when not in use or purchase "no chill" creamer packets as soon as possible. Pic corrected by discarding creamers. Critical corrected

(Critical) Observed carton of raw shell eggs and pans of uncooked gyro meat stored above open boxes of rte lettuce. All raw animal products must be stored below and away from rte foods at all times to prevent cross contamination. Pic corrected by relocating eggs and gyro meat to another shelf in wic below and away from rte foods. Critical corrected.

(Critical) Observed soiled cutting knife (used to cut sandwiches) in prep area stored in rack after use. Also observed soiled tongs (used to dispense rte salads with dressings) placed into storage container with other clean tongs. Also observed soiled electric gyro slicer in holder next to gyro spindle (no gyro meat was being cooked on spindle). In all three cases, utensils are not being washed and sanitized after use. Need to change your cleaning frequency of soiled equipment and utensils. All food contact surfaces of equipment and utensils must be washed, rinsed and sanitized after use. Do not return soiled equipment to clean storage racks. Pic corrected by sending knife, all tongs in storage bin, and gyro slicer through dishwasher at time of inspection. Pic to educate all cooks and servers on proper utensil cleaning frequency. Critical corrected.

Observed 1 wiping cloth bucket in dining room (near restrooms) with 0 ppm of sanitizer. Observed another wiping cloth bucket station (near swinging door in dining room) with wet wiping cloths not stored in bucket. All wiping cloths must be stored completely submerged in proper wiping cloth concentration at all times to prevent accumulation of bacteria. Need to change buckets more often.

Observed floors under deep fryers and grill areas soiled with grease and debris. Also observed floor under ice machine and floor under equipment in smoothie area (near front counter) soiled with debris. To correct, please clean now and on a more frequent schedule. , observed several floor drains throughout facility soiled with mold and debris. To correct, please clean now and on a more frequent schedule

Observed frozen soup packages thawing in standing water in prep sink in back kitchen area. This is not an approved thawing method. All phf must be thawed under refrigeration or under cool running water at all times

Observed 2 covered pans of soup cooling in ric under prep line. Reach in coolers are not an designed or approved for rapidly cooling foods. As stated in past, staff must be utilizing shallow pans, ice baths and/or ice wands to rapidly cool foods and must be monitoring foods (with a thermometer) as they pass through temp danger zone.

Observed several tongs in salad prep area and container of forks near cooking line stored with food contact portion of utensil pointing up. All utensils and clean silverware must be stored with food contact portion pointing down (and handle pointing up) to protect food contact surfaces from possible hand contamination

Observed interior door gasket on ric near gyro station soiled with raw chicken juices (no other food was stored in this cooler except pan of raw chicken). To correct, please clean now and on a more frequent schedule

Observed 2 dented cans on dry storage shelf not separated from other food items. Employees must be separating distressed merchandise before stocking on shelves. To correct, please create a distressed merchandise area in kitchen for food items waiting to be returned to supplier for credit