Ann Arbor, MI 48104
(Critical) The wiping cloth solution in the front wait area where ice cream and soup are served was found to be in excess of 200 ppm. Provide proper concentration in the wiping cloth solution per manufacturer's specifications in order to provide proper sanitization of the wiping cloths. When too concentrated, there can be a toxic residue when using the cloth towels. Corrected by setting up the wiping cloth solution at proper concentration ie 50 ppm cl.
Salmon filets in carton found stored on the floor in the walk in cooler. Keep all foods stored a minimum of 6" above the floor to allow access for routine cleaning. Correct as indicated above.
The chopper was found to have loose food debris on the outside from splash from prepping in this same area. Once cleaned make sure the equipment is covered to prevent splash/food debris from other processes to contaminate the cleaned equipment. Correct by providing a cover as indicated above.
A cutting board in the prep area was observed to be in use with deep gauges which make the cutting board no longer cleanable. Replace the cutting board with a new cutting board that is smooth and cleanable. Correct as indicated above.
(Critical) Top rail of the cooler was repaired. Potentially hazardous foods were found at 39-40 degrees f. Corrected.
(Critical) Thermometer has been calibrated and is adjusted properly. Corrected
(Critical) All food contact surfaces were cleaned and are being cleaned at the required frequency. Dicer hanging on wall was removed and discarded
(Critical) Cooling was found to be in compliance using shallow containers with the food product no more than 2" deep and utilizing both the freezer and the cooler to rapidly cool from 135 to 70 degrees f in the first two hours and 70 to 41 degrees f in an additional 4 hours. Corrected as indicated above
(Critical) Cooked vegetables and mushroom cream sauce found sitting on the prep table at room temperature temped at 60 degrees f. Cooked vegetables are potentially hazardous and must be maintained at 41 degrees f below or 135 degrees f or above. Corrected by discarding the cooked vegetables and mushroom cream sauce at the time of the inspection
(Critical) The top rail of the prep unit on the make line was found to be holding assorted potentially hazardous foods at 49 - 50 degrees f including pepperoni and cheeses. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding all ph foods on the top rail at time of inspection. The ambient air temp of the top rail was 50 degrees f. Do not use the top rail until this section of the unit is repaired and capable of holding ph foods at 41 degrees f or below. Correct as indicated below. ,
(Critical) The thermometer on the line was not properly calibrated and found to be approximately 15 degrees off. Properly calibrate all in use thermometers and place on a more frequent schedule of checking calibration. It is probable that this thermometer was used to check the top rail of the prep unit that was found to not be holding potentially hazardous foods at proper temperature and was therefore not caught due to improper calibration of the thermometer. Correct by calibrating the thermometer. ,
(Critical) Slicer had food debris build up on the backside of the blade. The slicer was last used the previous day. The top section of the dicer which is not used had food debris build up, the underside of the dough mixer above the rod had excessive food debris/grease build up, the salad bowls for mixing salad were found with leafy green remnants at the salad station, food debris found on strainer which was on the clean storage rack. Food contact surfaces are required to be cleaned a minimum of every 4 hours for food contact surfaces of potentially hazardous foods and a minimum of every 24 hours for non potentially hazardous foods. Clean now and place on a more frequent cleaning schedule. ,
(Critical) Both marinara sauce and minestrone were cooling in large tubs with approximately 5 - 6 " of product. This is an improper cooling techniques. Use shallower containers in order to rapidly chill the food product from 135 to 70 in 2 hours and 70 - 41 in an additional 4 hours. After rechecking, some of the food had not been divided into smaller tubs after discussion of proper cooling. This food was then placed into shallower containers and put into the freezer to expedite the cooling process as indicated above. Corrected as stated above. ,
The top rail of the prep unit on the make line was found to be holding assorted potentially hazardous foods at 49 - 50 degrees f including pepperoni and cheeses. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding all ph foods on the top rail at time of inspection. The ambient air temp of the top rail was 50 degrees f. Do not use the top rail until this section of the unit is repaired and capable of holding ph foods at 41 degrees f or below. Call for repair of unit. Correct as indicated below
Assorted foods found stored in containers on floor of walk in cooler. Keep all foods stored a minimum of 6" above the floor to allow access for routine cleaning.
Utensils at the wait station found with the mouth end up. Discontinue this practice as as this is an incorrect method of storing utensils. Correct by inverting utensils to minimize mouth end contact and airborne contaminants for proper storage
Clean utensils found stacked wet on the clean storage rack. Discontinue this practice and make sure utensils are thoroughly air dried prior to stacking
Excess ice build up on th back wall/piping from condensation in the walk in freezer. Defrost now and repair so that the area is smooth and cleanable.
(Critical) Food prep/thawing in middle compartment of 3c sink which is directly connected to the plumbing system without air gap. Discontinue using this comparment for food prep as there is a direct connection between the sewer system and the plumbint to this comparmtne. Use the compartment on the left side of the sink which has a modified airgap for food prep. You may also use the approved food prep sink on the other side of the wall which is a 2 compartment sink properly airgapped from the sewer system. Corrected by discussion and relocating the food to the left side compartment of this sink
(Critical) The top rails of both prep units on the line were found to be holding potentially hazardous foods at 44 -45 degrees f. The bottom of the units were holding potentially hazardous foods at 38-40 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by placing potentially hazardous foods into insulated containers and rapidly rechilling to 41 degrees f or below. These units had just been stocked this am on top rail
(Critical) The walk in cooler has assorted potentially hazardous foods at 44 degrees f or below. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding any potenitally hazardous ready to eat foods and relocating other potentially hazardous foods to another unit until unit is capable of holding all ph foods at 41 degrees f or below
The walk in cooler has assorted potentially hazardous foods at 44 degrees f or below. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding any potenitally hazardous ready to eat foods and relocating other potentially hazardous foods to another unit until unit is capable of holding all ph foods at 41 degrees f or below. Unit was adjusted at the end of inspection and ambient air temperature had dropped slightly. Call for repair of unit
The top rails of both prep units on the line were found to be holding potentially hazardous foods at 44 -45 degrees f. The bottom of the units were holding potentially hazardous foods at 38-40 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by placing potentially hazardous foods into insulated containers and rapidly rechilling to 41 degrees f or below. These units had just been stocked this am on top rail. Provide additional insulated containers as needed
Assorted foods in cartons and containers found on the floor in the walk in units. Keep all foods stored a minimum of 6" above the floor to allow access for routine cleaning.
Bulk container of semolina found without labelling. Water in spray bottle found without lablelling. Properly label foods as to their contents to avoid mixup or mis use.
Food employee observed doing food prep without proper means of hair restraint. Provide proepr hair restraint to minimize potential for hair to get into food
The following non food contact surfaces need cleaning: the non food contact surfaces of the tomato dicer. Make sure all surfaces are cleaned when unit is broken down for proper cleaning.
Floors throughout the facility missing tiles/need repair. The wall under the draintable for the dishmachine needs repair/replacement. Repair so that the floors and walls are smooth and cleanable.
Excess ice build up from condensation on the back wall/piping of walk in freezer. Defrost and repair to eliminate ice build up so that this area is smooth and cleanable
(Critical) Cooked peppers and squash found cooling on sheet tray on roll cart at room temperature temped at 74-86 degrees f. Grilled vegetables found in container cooling at room temperature on prep table temped at 64 degrees f. Once cooked vegetables are potentially hazardous and must be cooled rapidly from 135 - 70 in two hours and 70 - 41 degrees f in an additional 4 hours. It is unclear how long vegetables had actually been out at room temperature. Times provided were not consistent with temperatures noted. Cooling at room temperature is not an approved method of cooling. Place on sheet tray and into cooler to expedite the cooling process. Corrected by placing foods into the cooler to continue the cooling process.
(Critical) Seasonal self serve buffet set up with all foods exposed to the public. Self serve foods on display are required to have proper protection from sneezing coughing. This buffet is set up on a seasonal basis. In addition, smaller style buffets may be set up at the bar for other holidays/events. Sneeze guards or other suitable means of protecting the food is required to minimize potential for contamination of the food. Correct by providing self serve food protection. ,
(Critical) The following food contact surfaces were found to be in need of cleaning. The canopener and the blade for the chopper. Clean now and retrain employees on proper cleaning technique for this equipment. ,
(Critical) During review of employee health policy, manager was unclear regarding illnesses that require exclusion, restriction, reporting to health department. Correct by review employee health requirements and reiterate requirements to all food employees during next staff meeting. ,
The majority of the cutting boards need replacement. Go through all cutting boards and replace as needed. Once scored and in poor repair, the cutting boards are no longer cleanable and need replacement. ,
The wall below the drain table in the dishroom is in very poor repair. It appears that there may be or had been a leak at some point in time as the wall is severely damaged. Repair/replace so that the wall is clean, smooth and cleanable. ,
Excess frost build up found on the wall/piping of the walk in freezer. Remove frost build up so that this area is smooth and cleanable. Repair so that the frost build up is eliminated as this is most likely due to temperature differentials and or humidity.
Assorted foods in cartons and containers found stored on the floor in the walk in freezer. Keep all foods stored a minimum of 6" above the floor to allow access for routine cleaning.
(Critical) Cooked ground sausage found on the top of the prep unit sitting stacked on top of the containers that are submerged into the top section of the prep unit. Temped at 56 degrees f. This is a potentially hazardous food that must be maintained at 41 degrees f. Keeping the food sitting on top of the upper section of the prep will not maintain temperature control. Corrected by discarding the ground sausage.
(Critical) Cut raddichio found in standing water on the make line. Temped at 53 degrees f. Cut raddichio is a leafy green which is potentially hazardous and must be maintained at 41 degrees f or better. Some ice was added. Raddichio was rechecked at end of inspection and was found at 61 degrees f. Add adequate ice to maintain raddichio at 41 degrees f or below. If you opt for time control for the raddichio provide an sop in writing for time contol. The raddichio must be marked with the time it is to be discarded or consumed within 6 hours of removal from time control. Either temperature or time control is acceptable. Corrected by consuming or discarding raddichio within 6 hours of removal from temperature control
(Critical) Large tub of whipped house butter found sitting 0ut at room temperature for over 2. 5 hrs waiting to be portioned into condiment cups. Potenitlaly hazardous foods must be maintained at 41 degrees f or below. You may also use time control on this product if it is to sit outside of cooler to soften awaiting portioning. Note that this quanity of butter which was made three days ago, goes through this softenening preparation daily for portioning so that it is sitting out at room temperature for several hours a day and is then rechilled. Recommend using smaller bulk containers that will supply lunch or dinner rush as there is a maximum time limitation of 6 hours on any cold potentially hazardous food that is removed from temperature control for it to be consumed or discarded using time control. If you opt for time control in lieu of temperature control their must be a written policy in writing for time control sop on this product. The product must be marked with the discard time once removed from temperature control maximum 6 hours. Food is to be discarded or consumed by this time including any remaining bulk product if not portioned. Corrected today by consuming the butter within 6 hours of removal from temperature control and discarding any remaining bulk product.
(Critical) Assorted potentially hazardous foods found between 46 - 51 degrees f in the small walk in cooler including raw chicken, pork and cooked pasta, rice, salads, anchovies, homemade dressings, sauces, etc. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding foods that were above 50 degrees and relocating all other potentially hazardous foods to the other walk in cooler.
(Critical) Cutting boards and knives to cut sandwiches etc on the prep line are not being cleaned at the required frequency. Cutting boards and knives on the prep line for cutting sandwiches which contain potentially hazardous foods must be cleaned a minimum of every 4 hours. Implemen t this policy immediately and retrain employees for proper cleaning/sanitizing frequency of equipment.
Container of ground sausage found sitting stacked on top of the upper section of the prep unit on the make line. This unit is designed to hold foods cold at 41 degrees f if they are submerged into the well not if they sit on top of the unit. Corrected by discarding foods and retraining employees to keep ground sausage inside the cooler on the bottom.
Foods in containers found under the shelf on the floor in the small walk in cooler. Keep all foods stored a minimum of 6' above the floor.
The cutting boards on the make line are in poor repair and are no longer cleanable. Replace the existing cutting boards with new cutting boards
The small walk in cooler was found to be holding ph foods at 46 - 51 degrees f. The defrost cycle is set to go off at 3pm for one hour. The clock indicated this to be the current time at the time of inspection and the unit was at the end of the defrost cycle during peak rush time. This caused food temperatures to elevate do the opening of the door and the defrost cycle. Clock was reset at time of inspection to the correct time to avoid this in the future. Monitor temperatures routinely of all units in otder to catch these types of concerns. Corrected by resetting clock and by end of inspection air temperature of the unit had dropped down to 45 degrees f. Note that all foods were relocated to the other working walk in cooler.
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(Critical) Raw shell eggs stored next to parmesan cheese a ready to eat food on the bottom shelf in the walk in cooler. Store raw foods so that they are not above or next to ready to eat foods. Corrected by relocating the parmesan cheese at time of inspection.
(Critical) The sanitizer bucket on the dishmachine was empty and dishes were being washed with proper sanitization. Employee must check the sanitizer level before initial use and several times throughout the day to make sure that the sanitizer concentration is proper. Corrected by replacing sanitizer bucket, priming and rechecking for several cycles after priming for proper sanitizer concentration. 50 ppm cl provided.
Improper cooling technique for marinara sauce found in walk in cooler in very large and deep tubs approximately 8 - 10 inches deep. Cool rapidly in shallow pans no more than 2 inches deep. Note that food temped at 150 degrees f + at time of inspection. Corrected by placing into several shallower pans uncovered to rapidly cool from 135 to 70 in two hours and 70 to 41 degrees f in an additional 4 hours
Themometer missing from the salad prep unit. Provide a thermometer for this unit and elsewhere if missing. Thermometers are required to monitor the temperatures of the units
Calamari found thawing in tub in standing water. Thaw under cold running water for proper thawing technique. Corrected by providing cold running water over calamri to properly thaw the food
Unwrapped condensate line in the cooks walk in cooler. Wrap the condensate line in insulation to minimize potential for dripping of condensate onto foods stored under the line.
Many cutting boards in the kitchen are in poor repair. They are scored, pitted and no longer smooth and cleanable. Replaces cutting boards so that they may be properly washed and sanitized.
The interior ceiling of the microwave needs cleaning. Clean now and place on a more frequent cleaning schedule.
The handsink faucets in both men's and women's restrooms are automatic. They are providing water for 5 -6 seconds max. Adjust the water so it is provided for a minimum of 15 seconds.
Tub with bread stored on the floor under the shelf below the prep table. Keep all foods stored a minimum of 6" above the floor to allow access for routine cleaning.
Most of the food employees in the rear prep area were not wearing proper means of hair restraint. Hair restraints are required to minimize potential for hair to get onto foods during prep/cooking. Provide hair restraints such as ball caps, hairnets etc.
(Critical) The backside of the slicer blade had food debris on it. Clean now and retrain employees in proper cleaning method of slicer.
(Critical) The dishmachine is not reaching proper sanitization temperature on surface of the plate/utensil. Must reach 160 degrees f in order to properly sanitize. Heat temp to check sanitization temperature did not turn black. The dishmachine is reaching 190 degrees f on the gauge. Therefore it is probable that the pressure reducing valve is malfunctioning and the hot water is partially evaporating prior to reaching the plate surface and not properly sanitizing the plate at the required minimum temperature. Call for repair of unit and in the interim the dishes must be manually sanitized in the 3c sink with chemical sanitizer.
Excess ice build up i nthe walk in freezer on the condensate line. Defrost so that this area can be cleaned. There is a crack in the drain table by the goat strainer of the dish machine. Water is leaking through this crack and soaking the floor. Repair crack to eliminate leaking onto the floor.
The demi tasse and coffee mugs are being stored on a cloth towel on the outside of the bar. Cloth towels are not approved for this purpose as they are absorbent. Replace with approved material such as rubber mesh matting.
The non food contact surfaces of some equipment need cleaning, the interior of the prep units and other coolers need cleaning, , the interior of the 2 door true freezer needs cleaning. Clean now and place on a more frequent cleaning schedule
Gaskets on the doors of the cooler are torn. Once torn they are no longer cleanable. Replace split gaskets.
Thermometers found missing from most of the prep units and display coolers. Provide thermometers for these units in order to monitor the temperatures of these units. Provide temperatures on the monitoring chart. Monitoring chart were available but not in use.
Manufacturer's containers are being reused for storage of other food products once the original food has been used up. Discontinue this practice and provide approved food grade containers that are cleanable and reuseable.
Chicken cooked approximately 1. 5 hours prior was found in the prep unit on a sheet trap wrapped individually in plastic wrap temped at 66 degrees f. This is an improper method for cooling. Place on sheet tray uncovered and into the walk in cooler to assure proper cooling method to cool foods rapidly from 135 to 70 degrees f in the first two hours and then to 41 degreesf in an additional 4 hours. At the time of the inspection chicken had dropped below 70 degrees f in 1. 5 hours. Correct as indicated above.
The condensate lines in both walk in coolers are not wrapped in condensate. Wrap in condensate to minimize potential for condensation to get onto foods stored below the line.
(Critical) Observed spray bottle without a label for the liquid contents located at the store room beside the dishwashing area of the kitchen. To correct instruct employees to properly label contents of spray bottles by common name to prevent potential miss use of contents during daily operations of your facility. This item was corrected by pic person-in-charge providing a label for the container as required
(Critical) Observed dented cans along side seams or top or bottom rims located at ready to use can storage rack in the kitchen. To correct instruct/ retrain employees on proper procedures of checking inventory of canned food products for package integrity and to separate out dented cans as required. Pic person in charge corrected this item by discarding dented cans.
Observed small section of floor surface located at entry area of the cooking area with open section in the floor. To correct should schedule repairs as needed to provide a smooth and easily cleanable floor surface
Observed floor surfaces located under the ice machines and the shelving of the store room to need routine cleaning
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Observed utensil storage shelving with stack of cleaned pans with water drops inbetween the pans. To correct instruct dishwashing employees to allow pans and utensils to air dry prior to stacking
Observed wiping cloth solution prepared early in the day with a chlorine residual of less than 50 ppm chlorine at time of inspection. This item was corrected during this routine inspection by the cook providing a wiping cloth sanitizing solution as required
1. ) observed new refrigeration equipment with an electrical power cord in close proximity to the hand washing sink faucets. To correct should re-route power cord away or above hand sink area to encourage proper employee hand washing at the entry area to the cooks station hand sink. 2. ) observed the wait area shelving with worn surfaces needing repairs. To correct schedule repairs to resurface shelving to be easily cleanable
Observed portion single service cups placed inside containers of powdered food items at pantry. Should use scoops with handles extended up out of food items, or remove portion cups without handles
Observed a container of brown powder without a label to identify contents. Should provide a label to identify food item contents by common name
Observed interior of the reach-in refrigerator located at the south side of the cooks area with cracked surfaces. Should schedule repairs to provid smooth non-absorbing easily cleanable surfaces
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This incident (40698) does not have any more information on it