Health Report #105955

Establishment Name: Kiwanis Club Of Ann Arbor, Foundation
Report Date: 12/15/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Separation N/A N/A N/A I observed window clean, spic n span and chafer fuels all stored unsafely next and above food contact items in the serve line storage areas. Always store toxic items seperated from foods and food contact items. Corrected by doing such.
Critical Reheating for Hot Holding N/A N/A N/A Leftover meatballs from an event on saturday night were found re-heating in a crock pot and at 124*f. When re-heating leftovers, you need to heat on stove and get leftovers to 165*f before serving. You are not permitted to reserve leftovers at this site, since you don't have adequate cooling equipment. Corrected by discarding meatballs.
Critical Potentially Hazardous Food (Ti N/A N/A N/A All foods in the 2 door upright cooler were found at 44-47*f. Food must be held at 41*f or less at all times in coolers. All potenially hazardous foods were discarded. Do not use this cooler to store any phfs in until repaired or replaced. I will be back in 3 weeks to verify your cooler is holding 41*f or less. We also found hot foods received from your caterer(katherine's) at 126-133*f(meatballs). Hot foods must be held and delivered at 135*f or hotter. The hot box was missing latches leaving gaps in the seals. Kiwanis staff need to be taking temps of food received to assure they are delivered at safe temps. Caterer needs to have equipment that is in good working order. I would like you to use charts to monitor temps. Also use refrigerator charts for your coolers. All out of temps foods in cooler were discarded.
Critical Ready-to-Eat, Potentially Haza N/A N/A N/A Date marking was found not in compliance. I observed deli sandwiches, opened half and half and dips not posted with the use by dates. You need to date mark all ready to eat, potentially hazardous with the make/open date and the out date, which is 6 days added to make/open date. I will be back in 3 weeks to verify you are in compliance with date marking. All items not marked were discarded.
Normal Equipment, Utensils, Linens, a N/A N/A N/A I observed the plasic tableware stored with the handles down. Store with handles up to prevent bare hand contamination of food contact portion of tableware.