Health Report #102666

Establishment Name: Hop Cat Ann Arbor Llc
Report Date: 03/11/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Reheating for Hot Holding Reheated food(s) cooking/preparation area Steam table Reheated to less than 165 degrees F Observed pans of rte nacho beef and rte shredded chicken in steam table on main prep line with internal food temperatures of 115-125f. All other food in steam table hot holding at 155f or more. Staff stated that beef and chicken were removed from cooler +/- 30 minutes ago and were reheated on rangetop but internal food temperatures were not taken. All phf must be rapidly reheated to 165f within 2 hours. Pic corrected by rapidly reheating beef and chicken on rangetop to 165f and returning to steam table at time of inspection. Violation corrected
Critical Using a Handwashing Sink Handwashing sink(s) cooking/preparation area handsink Not easily accessible Items stored In front of Observed rack of clean glasses stored in front of handsink at end of cook line (near coffee station). All handsinks must be fully accessible at all times for proper employee handwashing. To correct, please do not store any items in or in front of any handsink. Pic corrected by relocation glasses to approved location at time of inspection. Violation corrected
Critical Preventing Contamination from Ready-to-eat food(s) cooking/preparation area Handled with bare hands Observed line cook on main prep line handle and cut rte sandwich wrap with bare hands. Food employees may not contact rte foods with bare hands and shall utilize suitable utensils and plastic gloves as needed. Corrected by educating staff on bare hand contact, rte foods and foodborne illness risk factors at time of inspection. Violation corrected
Normal Equipment, Food-Contact Surfac Non-food contact surface(s) outsides of equipment Oven cooking/preparation area oven With accumulation of debris Observed interior of oven on end of cooking line with a heavy accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule
Normal In-Use Utensils, Between-Use S Dispensing utensil(s) cooking/preparation area Improperly stored Observed 2 clean knives stored in between prep unit cooler and steam table. All utensils must be stored in a clean, dry area and not exposed to potential sources of contamination. To correct, please install knife rack or keep utensils in approved location when not in use