Health Report #107539

Establishment Name: Ann Arbor Pizza Company & Burrito Joint
Report Date: 01/20/2012
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Clean Sight/Touch-No Accum/Enc Food-contact surface(s) Equipment N/A Soiled Observed three metal food pans, five squeeze bottles and nine squeeze bottle tops with food debris/oil residue on them. These items were sent to the dish washing sink to be re-washed
Critical Hot and cold holding Cold food item(s) N/A Stored above 41 degrees F Observed large containers of burrito rice, black beans and shredded cheese to be left out in the kitchen while large quantities of burritos (+/-250) are being made over the course of several hours. Your large bulk containers of these foods need to be left in a refrigeration unit and only bring out small quantities to assemble each batch of +/-40 burritos at a time. The rice was observed at 63 to 67f, and the black beans were at 48 to 51f. These foods were placed back in the walk in cooler
Critical Cooling Cooked food(s) cooled N/A From 135 degrees f to 70 degrees F for more than 2 hours Observed significant amounts of potentially hazardous foods (cooked potatoes, steak, chicken, eggs) cooked this morning setting out on the prep counter in 1/3 pans at a variety of temperatures in the danger zone (75f, 92f, 104f, 120f). Once your cooked hot foods cool to 135f, extra measures need to be taken to rapidly cool these foods, such as spreading them thin on a sheet tray or shallow pan and place them in the walk in cooler. These foods were placed in the walk in cooler to finish cooling
Critical Reheating for Hot Holding Reheated food(s) N/A Reheated to less than 165 degrees F 1) observed three sheet trays of foil wrapped burritos in one of the alto-sham hot boxes to only be at 134f about 45 minutes before they were scheduled to be delivered. Staff indicated the burritos did not go into the hot box from the walk in cooler early enough today to be fully reheated by the normal delivery time. Corrected by putting them in the pizza oven for a while prior to transferring them to another hot box. After some time these burritos reached 165f--corrected.
Critical Sanitizers Sanitizer(s) N/A Do not comply with law 1) observed the chlorine sanitizer to be mixed too strong. The solution was above 200 ppm. Corrected by diluting the solution to 75-100 ppm. 2) observed an unapproved chlorine bleach being used for food contact sanitizing purposes. The variety being used is "101 bleach" with only usage directions for household laundry and bathroom cleaning and does not have an epa registration number. Purchase and utilize a chlorine bleach that has an epa registration and that has proper usage/mixing guidelines for food service sanitization
Critical Working containers, Common Nam Working containers-toxics N/A Not labeled as to content Observed a clear liquid chemical in an unlabeled spray bottle located under the dirty dish drain board of the dish washing sink. None of the employees knew what the chemical was. Corrected by draining out the chemical and rinsing the bottle out
Normal Determining Chem.San.Concentra Sanitizer test kit N/A Not used N/A
Normal Food labels Food label(s) N/A Do not comply with law Many of the labels for packaged foods (that are sold retail at other establishments) still do not contain all of the required information (such as sub-ingredients). Revise the labels and send me proofs for review prior to printing
Normal Drying mops Wet mop(s) storage N/A Improperly dried Observed a wet mop head resting in the bottom of the mop tray. Utilize the mop hanger to hang up the mop head to facilitate faster drying
Normal Good Repair and Proper Adjustm Equipment N/A In poor repair The tall-boy hot holding box is not operational currently. Have this unit serviced as needed to be functional
Normal Temperature Measuring Devices Thermometer(s) N/A Not provided No thermometers were provided in the hatco hot holding cabinet, nor in one of the alto-sham hot boxes. One thermometer was located and placed in the alto-sham. Provide one for the hatco cabinet so air temperatures can be monitored