5340 Jackson Road
Ann Arbor, MI 48103
(Critical) I found all of the ingredients and the finished product for the "broth bowls" at unsafe temperatures at the front prep area. Hard boiled eggs, chicken were found at 48*f. A bag of kale was left on a shelf at room temp and found at 58*f. The kale was discarded. Upon further investigation, it was determined that staff were making up too much product at one time, thus keeping the product out of cold holding for too long of time. Managers need to work with staff to assure they are working with small batches so foods do not rise much into the danger zone. Also, you need to put the foods into the walk in cooler until they are brought back down to 41*f or colder. Use of thermometer to take temps is crucial during the process. Foods out of temp were put into the freezer to rapidly cool back down, since they were out of temp for less than 2 hours. Corrected by manager control with proper food processes.
(Critical) No paper towels were available at the bagel prep handsink on the front line. Dispenser fell of the wall, but no one stocked a roll of paper towels at this location while a new dispenser was on order. Managers need to be actively in control of these things. Corrected by stocking a paper towel roll at this location.
The cleaning tools need to be organized and hung up and the mop sink area needs to be tidied up.
Plates were observed right next to the handink on the front line and exposed to contamination by splash. You need to keep foods and food contact items out of splash zones or put up a taller splash shield on the handsink.
(Critical) A can of oven cleaners was found on top of the dishmachine. Keep toxic items stored in safe place away from foods and food contact items. Corrected by storing on chemical rack in office.
(Critical) I observed ham at 62*f and gouda cheese at 53*f on the cold rail of the catering prep cooler. The cheese was sitting on top of a pan lid, not down in a pan. The ham was in a spot where there were several missing pans, thus allowing warm in into the cold well. Managers need to be holding staff accountable to set up equipment properly and be using them properly. Corrected by setting up properly and discarding out of temp foods.
(Critical) No soap was stocked in the mens restroom dispenser. Staff need to be checking often and keeping stocked. Corrected by stocking.
Water is leaking from the compressor into the walk in freezer, creating icicles. Have this serviced.
(Critical) Blenders used to make smoothies were not being cleaned and sanitized on a 4 hour maximum interval. Be sure the soup bag cutter is included with this. Train staff and managers need to assure being washed, rinsed and sanitized every 4 hours or less. Corrected through implementation
(Critical) The handsink in the bagel/dessert area was visibally dirty from staff using this sink for purposes other than handwashing. Handsinks are to be used solely for handwashing. Corrected by education.
Clean plates were found stored within the splash zone of the handsink on the front line. Store plates in an area where they won't be easily contaminated. Corrected.
Be sure your unwrapped foods that are stored in open cabinets on the line are recesses far enough under the counter to prevent contact with staff clothing/aprons brushing up against the food.
Wiping cloths were not submersed in the small pan of sanitizer at the espresso machine. Need to have a large enough vessel to get enough sanitizer to sumberge cloths.
(Critical) Quat test papers not provided. Always keep them stocked and used. Purchase some and e-mail me a picture within 10 days.
(Critical) Bag cutters were found dirty to sight at the front service area where bags of mac and cheese are opened. Staff must be running these through the dishmachine every 4 hours or less. Night staff did not do this. Corrected by cleaning them.
Sanitizer solution was found weak in a few buckets and well past the expiration times on the buckets. Staff need to be changing out solutions on time.
The hinges on the reach in cooler at the espresso station need to be repaired/replaced so the door stays shut. I found the door ajar.
Mop not hung up after use and mop bucket not emptied. Also, the mop sink area is dirty. Staff need to be keeping this area clean.
2 of your handsinks were observed dirty. Staff need to be keeping handsinks clean.
Exposed bakery items are stored exposed in a high traffic area in the hall from the front to the back. If you are going to store baked items here, you need to keep them covered.
The soup opener blades tools need to be cleaned throughout the day through the dishwasher. Put them on a cleaning schedule once every 4 hours!
Repeat violation 2 times in a row. Repair the condensation leak on the compressor within the walk in freezer within 10 days.
Light bulbs found stored above beverage storage area. Move light bulbs to area away from food/beverage storage in case bulbs should break. Correct today.
The mop sink area is dirty and disorganized. Organize area to get things off the floor so it can be swept and mopped on a daily basis. Do this today please.
The interior and top portion of the dishmachine was observed dirty. Put this on a mor frequent cleaning schedule. Clean immediately.
(Critical) I found 2 cleaners stored on top of the dishmachine, creating a potential to contaminate cleaned kitchenware. Store toxic items in safe location. Corrected by doing such.
(Critical) The can opener blade was observed dirty. Staff need to be running this through the dishmachine after uses. Correctee by doing such.
Utensils at the specialty drink prep area were stored in sanitizer water. This is not approved. You need to store them in clean, running water using a dipper well, or rinse off between uses and store in pan without water and every 4 hours run utensils through dishtank. Will be utilizing the last option.
You need to repair the leaks coming into the walk in freezer and in the 3 door prep cooler on the line.
I observed 3 in use wiping cloths sitting out on counters. Keep in use cloths in sanitizer solutions between uses to disinfect the cloth towels.
The interior of the dishtank needs to be thoroughly cleaned at least once a week.
Managers need to have hair restraints on when prepping food, as well.
Keep wiping cloths completely immersed in sanitizer. Staff are putting too many wiping cloths in some of the sanitizer buckets.
Staff are double panning items on the cold rails in the prep coolers. They are also placing cheese in plastic clamshell containers. Foods must be directly in pans and pans cannot be double panned or they will not hold product below 41*f. Corrected
Repair the condensation leak in the walk in freezer. Fax over copy of work order for the repair by nov 1st, 2011.
(Critical) The can opener blade was observed dirty. Staff need to be putting this through the dishwasher after each use. Corrected by cleaning while present.
Observed 2 mops not hung up after use.
Found soiled/wet cloth towels and a scrubbee stored on racks where clean ware is stored. Also, staff observed using a cloth towel to stablize cutting board. Obtain approved board mates.
Replace the missing cold water fixture at the bagel prep area handsink.
Found light bulbs stored on a rack in the bakery area with food contact items. Store bulbs in area away from foods and food contact items.
(Critical) Found carafes of half and half and skim milk, which are on time control, without time marks. Pic corrected by discarding half and half and skim milk, and filled new carafes with fresh products and labelled carafes with time marks.
Found a plastic squeeze bottle of water in the front counter area by the grill without label. Pic corrected by providing label.
Found cut and uncut bread stored on top of bags of chips in the front counter area. To correct store bread in a more protected manner, such as in a lined wicker basket.
Found employee personal food/drink on storage shelf. To correct designate employee storage areas and remind employee to store their personal items in designated areas.
Observed the presence of flies in the drain area of the espresso machine. To correct keep areas clean, dry, in good repair, and continue fly control treatments.
Found wiping cloths stored on counter tops in the front and back prep areas. To correct store wiping cloths completely submerged under sanitizer.
Found the employee break room with numerous items and in an unorderly manner. To correct organize and remove items no longer needed in operations.
Found the areas under and around dumpster soiled with accumulation of debris. To correct clean dumpster area and keep clean.
Found ice and frost building up on the walk in cooler evaporator coil. To correct defrost/maintain walk in cooler.
Found a stack of unwrapped coffee filters stored on shelf above the coffee machine. To correct store coffee filters in a more protected manners, such as in a covered box. Found cases of single use utensils on the floor of the back baking area. To correct store case of utensils on shelf at least 6 inches off the floor.
Found the lid of the dumpster left open. To correct keep dumpster lid closed.
Found facility using old test kits (chlorine and quat). To correct provide chlorine and quat test kits that are accurate.
Found bread stored on unlined wicker type baskets. To correct either line wicker type baskets or replace with containers that have surfaces that are smooth and easy to clean.
Found a stack of wood baking paddles soiled with flour and debris. To correct follow company' cleaning procedures and clean baking paddles.
Found the floor under and around the baking ovens soiled with accumulation of debris. To correct throughly clean floors and clean on a more frequent schedule
Observed employee breaking down and cleaning slicer, and asked employee to describe the cleaning process of slicer. Employee explained that the slicer is broken down, and movable parts are cleaned in the dishwasher, and she wipes down the blade and other parts with sanitizer. Corrected by educating employee on the proper procedure of cleaning slicer, that is parts not placed in dishwasher are to be washed, rinsed, and sanitized. Pic has been instructed to monitor that employees are properly cleaning slicer (wash, rinse and sanitize).