903 W. Eisenhower Pkwy
Ann Arbor, MI 48103
(Critical) I observed the sliced tomatoes in 3 different prep coolers at 48-50*f. Cut tomatoes need to be held at 41*f or less. It was determined that these tomatoes were cut this morning and not quickly cooled back down in the walk in cooler/freezer to 41*f or less. Staff were instructed to take temps of prepped foods to assure they are down to 41*f before stocking on the line. Managers need to assure this is happening. Corrected by placing out of temp tomatoes into walk in freezer to cool.
Please be sure to clean the cabinet where the garbage bin is in the dining area. Also, clean better around the dishwasher and under the racks in the walk in freezer. Floors need to be kept dry of standing water, esp around the ice machine.
You need to store the bread bowls recessed further under the counter to protect from contamination. You also need to store the apples in a protected area behind the line.
Repeat violation 2 times in a row. 2 mops were found left in the mop bucket. Coach staff to hang up mops after using.
(Critical) The dishmachine was not getting sanitizer into it. Do not use the machine until repaired and you confirm it is dispensing chlorine at 50-100ppm. Managers need to be checking dishmachine with test strips on a daily basis before using it for the first time each day. I will be back in 3 weeks to verify it is working properly.
(Critical) I observed a significant number of small flies in your facility, most notably near the mop sink. You need to have a licensed pest company out to treat your store for the elimination of the small flies. I will be back oct 3, 2014 to verify they are not in your store.
(Critical) The coffee creams pitchers and the whipped butter bin were not marked with 4 hour times. Managers need to be assuring staff are following this procedure. Corrected by discarding all product and time marking new pitchers and whipped butters.
I observed a broom handle leaning in contact with cups at the smoothie station. Staff need to store brooms in a safe location away from food contact items.
Repeat violation 2 times in a row. Once again, i observed the wiping cloth not submerged in sanitizer at the espresso maching. You were supposed to be using the longer food pans so cloth towels would be able to be submerged. Managers need to be sure staff are following through with this procedure.
I observed food pans stacked together wet. Staff need to let ware airdry before stacking together.
2 mops were left in the mop bucket between uses. Staff need to hang up mops after uses to facilitate rapid drying. You also need to be cleaning the food scraps out of the mop sink.
(Critical) I observed 3°Food pans of cut tomatoes at temps ranging from 51* to 61*f. Cut tomatoes need to be held at 41*f or less at all times. Managers need to assure tomatoes are cooled down to below 41*f before stocking in the prep coolers. Temps need to be taken before stocking. Corrected by discarding and manager involvement.
(Critical) The top teir of pastries at the bakery station are not adequately protected. You need to increase the height of your sneeze shield. I will be back in 30 days to verify you have done this.
Wiping cloth at espresso machine not submerged. Corrected by using a larger food pan to store sanitizer in.
Please provide a small wastebasket at each handsink for paper towel disposal
Foodpans found stack together before they were allowed to air dry. You don't have enough racks to air dry your kitchenware. You need to create more racks for air drying.
Staff need to be sure to wipe out the interior of the microwave at the self serve island.
(Critical) I found to unlabelled chemical spray bottles. Staff need to label bottles with common name of content of bottles. Corrected by labelling.
(Critical) Quat test papers not being used to verify proper sanitizer strength. I would like you to add this to your managers line checklist. Be sure to check the dishmachine too, with the chlorine test papers once a day(add to manager list). Corrected by education and putting the above in place.
(Critical) I observed a container of lemons at the self serve area without a cover on it. You need to provide a lid and keep the lemons covered. Corrected by covering.
Repair the condensation leak coming from the compressor within the walk in freezer. Don't store food directly under leak until repaired.
Mops found not hung up. Staff need to be hanging up mops after uses.
The cleaned kitchenware utensils need to be stored with handles all in one direction and organized. Your entire rack of cleaned ware needs to be stored in an organized manner.
Sanitizer strength found below 150ppm in all sanitizer buckets. Sanitizer comes out too hot(108*f) and at 150ppm at dispenser. You need to adjust strength of sanitizer up to ~300ppm and have water temp at 65*-75*f.
The tableware bins need to be cleaned at least once a week to keep out the build up of debris in them, that i observed.
(Critical) Repeat violation 2 times in a row! complete and submit the risk control plan to me within 10 days. The panini cooler was found holding product at 50 - 55*f. Must be holding 41*f or below. This unit has had service several times in the last month. It may be time to replace this unit. Staff did not monitor temps in this cooler today, per line charts. Staff must be monitoring temps in all coolers several times a day. All product was removed out of this unit. Do not use this unit until repaired or replaced and you confirm it is holding 41*f or less. I will be back in 2 weeks to verify you have a working cooling at this station.
(Critical) Items in your 4 drawer under counter cooler were found at 47-49*f. The thermometer in this unit reads 55*f. Store managers need to be doing temp checks several times a day on coolers to catch when coolers go down. All items were removed from this unit. Do not use this unit until repaired and confirmed to be holding 41*f or less. I will be back in 2 weeks to verify unit is holding 41*f or less.
(Critical) I observed grated white cheese on ice at 50*f dur to improper ice bath set up. This item has been put on time as health control, with written policy in store. Mark 4 hour time on cheese container and discard any cheese after 4 hours. Corrected by doing such.
(Critical) The smoothie blenders were not being washed, rinsed and sanitized on a 4 hour interval. When staff was asked how often, she said once a night. You need to put on list to remember to change out when you change out your coffee cream pitchers. Corrected by providing written procedures.
I observed drain and fruit flies near the back door. They are congregating there because your store is particularly dirty in this area. You need to get things off the floor in store room and be sweeping and mopping floors here to keep clean. You also need to be cleaning the dustpans, which are soiled and attracting flies.
Repeat violation 2 times. Once again, i observed ice in the handsink by the expo service area. Staff need to break this habit and dump in appropriate dump sinks, not handwashing sinks!!!
Your store needs to be kept cleaner on a routine basis throughout your hours of operation. Staff need to be held accountable to be thoroughly cleaning.
The interior of the dishmachine is dirty to sight. Staff need to be cleaning this more frequently.
Repeat violation 2 times in a row. Once again, the top of the ice machine was observed dirty. You need to keep things off the top of machine so staff can easily keep it clean. I do not want to find this condition again on a routine inspection. Thank you.
(Critical) 2 boxes of soap stored on top shelf above food contact items in your back storage room. Store cleaning agents together and on bottom shelves. Corrected by doing such.
Have the reach in cooler with the orange juice in it serviced. Found holding at 42*f.
Please provide a small waste basket at each handsink for ease of paper towel disposal.
Repair the leak under the smoothie prep sink and then clean that area thoroughly.
Please keep your handsinks clean and use them exclusively for handwashing.
Clean the top of the ice machine and dish machine much more often. Also, you need keep things off the floor so you can routinely sweep and mop floors.
Replace the broken thermometer in the reach in cooler by the smoothie area.
Repeat violation 2 times in a row. Once again, i found the mops not hung up to dry after uses. Provide adequate mop holders and be sure staff use them.
You folks need to clean inside your coolers more often and better. Also, the interior of the dishtank needs to be cleaned more often.
Please organize the clutter in your store and get things stored off the floor so it can be easily swept and mopped.
Staff need to hang up mops and brooms after using.
Keep cloth towels in sanitizer buckets and have enough sanitizer in buckets to completely immerse towels.
Staff were storing twist ties on the handsink and there was deli papers in the sink basin. Staff need to keep handsinks accessible and be using it often!!!
Need to empty trash in employee restroom wastebasket.
Your store needs to be cleaned more thoroughly, especially the floors and under equipment and other hard to reach area. Put on a more frequent cleaning schedule.
Staff need to clean the area around the pop nozzles in hard to reach areas much better. You need to use a brush to get into hard to reach areas.
(Critical) Sliced cheese was found stored in contact with raw shell eggs, creating a cross contamination potential. Store ready to eat foods seperated from any raw animal foods. Corrected by panning up cheese and providing a lid.
(Critical) All 3 cleaning agent buckets were empty at the automatic dishwasher. Staff must be inspecting supplies at the dishtank every morning and be using the chlorine test papers to verify sanitizing at 50-100ppm. Corrected by re-stocking all 3 cleaning agents and confirmed chlorine strength of 100ppm.
(Critical) I observed an employee handle bread with bare hands while bagging it. Gloves are to be worn. Corrected by wearing gloves when told.
Please clean the area up around the pop nozzles more often.
All of the sanitizer buckets were below the required 200ppm quat. The metered dispenser is not working properly. Have serviced so it dispenses the required 200ppm. For now, manually make up sani buckets at proper strength. Corrected.
Hang up the mops after uses to facilitate rapid drying.
(Critical) Found a cut portion of unsliced watermelon without 7 day discard datemark on the shelf of the walk in cooler. Found an opened container of fresh mozzarella cheese without 7 day discard datemark on the shelf of the walk in cooler. Pic corrected by providing proper 7 day datemark (day opened/prepared + 6 days) for watermelon and fresh mozzarella cheese. Pic has been instructed to monitor that employees are properly datemarking items. , found a cut portion of unsliced watermelon without 7 day discard datemark on the shelf of the walk in cooler. Found an opened container of fresh mozzarella cheese without 7 day discard datemark on the shelf of the walk in cooler. Pic corrected by providing proper 7 day datemark (day opened/prepared + 6 days) for watermelon and fresh mozzarella cheese. Pic has been instructed to monitor that employees are properly datemarking items. On follow up inspection found no portioned unsliced watermelon and no fresh mozzarella in the walk in cooler. Pic states these items are seasonal, and not available at this time. This violation was corrected on routine inspection, and re-verified on follow up. Note: observed items in walk in cooler were datemarked.
(Critical) Observed dishwasher wearing gloves handle and load soiled dishes, and then handle clean dishes with the same gloves. Pic corrected by having dishwasher re-wash all dishes, remove gloves, and wash hands before handling clean dishes. Pic has been instructed to monitor and re-train employees to wash hands before handling clean dishes. , observed dishwasher wearing gloves handle and load soiled dishes, and then handle clean dishes with the same gloves. Pic corrected by having dishwasher re-wash all dishes, remove gloves, and wash hands before handling clean dishes. Pic has been instructed to monitor and re-train employees to wash hands before handling clean dishes. On follow up inspection observed no one washing dishes. Pic states they try to have 2 people wash dishes, one handles soiled dishes, another clean dishes, and if one person washes dishes they have been trained to wash hands before handling clean dishes. This violation was corrected on routine inspection, and re-verified on follow up
(Critical) Found 3 spray bottles of glass cleaner without labels. Pic corrected by labelling spray bottles. , found 3 spray bottles of glass cleaner without labels. Pic corrected by labelling spray bottles. On follow up inspection found spray bottle of glass cleaner with labels. This violation was corrected on routine inspection, and re-verified on follow up.
(Critical) Found the drain line of the ice machine without air gap. To correct provide an air gap of at least 1 inch from the drain line and the rim of the floor drain. , found the drain line of the ice machine without air gap. To correct provide an air gap of at least 1 inch from the drain line and the rim of the floor drain. On follow up inspection found the drain line of the ice machine with air gap. Violation corrected.
Found wicker type baskets use to hold/display bread (baguette) in the front counter area. To correct either line wicker baskets or replace with containers that are smooth and easy to clean.
Found no paper towels in the employee restroom. Pic corrected by providing paper towels
Found a unlabeled squeeze bottle of possibly honey without label. To correct provide label.
Found the spray nozzles of the dishwashing machine clogged with debris. To correct check and clean spray nozzles of the dishwashing machine as necessary.
Found a stack of bread paddles used in baking oven, stored under oven soiled with flour. To correct follow manufacturers directions on cleaning bread paddles or clean at a frequency to preclude accumulation
Found the floor of the employee restroom soiled with litter, tools and equipment stored in a disorderly manner. To correct clean restroom floor, and store items in an orderly manner.
Found no quat test kit available to test quat sanitizing solution. To correct provide quat test kit.
Found wiping cloths through out facility stored on counter tops. To correct store wiping cloths completely submerged under sanitizer.
Observed employee use a towel to dry dishes coming out of the dishwasher. Pic corrected by instructing employee to discontinue drying dishes with towel, and to let dishes air dry.
Found no thermometer in the panini cooler. To correct provide thermometers in all coolers.
Asked employee who was cleaning slicer, to explain cleaning procedure of slicer. Employee stated slicer broken down, movable parts washed in dishwashing machine, and the main slicer is wiped down, and wiped with sanitizer. To correct re-train employees to properly clean slicer parts not placed in the dishwashing machine by following company's slicer cleaning procedure, that is to wash parts with soapy water, completely rinse off parts, sanitize parts, and allow parts to air dry.
Found a stack of unwrapped coffee filters stored on top of prep top cooler. To correct store coffee filters in a more protected manner.