||Potentially Hazardous Food (Ti
||Cold food item(s)
||prep area reach in cooler shelf
||Stored above 41 degrees F
||Observed several insert pans of rte deli meats, tuna & chicken salads, cream cheeses, rte sprouts and cooked eggs on main prep line with internal food temps of 51f-55f (cold holding unit not working properly). Bruegger's daily temp log indicated that all phf in prep unit was holding properly this morning, but pic admitted that actual food temps were not taken. All potentially hazardous rte foods must be held at 41f or below at all times. Do not use this prep unit until properly repaired and then inspected by the washtenaw county health dept. Pic corrected by discarding all above mentioned food items at time of inspection.
||Cooling, Heating, and Holding
||Equipment cold holding
||Main prep line cold holding unit not working properly and not able to hold at 41f or below. Do not use this unit until properly repaired and then inspected by the washtenaw county health dept. I will check this item at follow up inspection. Correct within 10 days. ,
||Wiping Cloths, Use Limitation
||Wiping cloth(s) wet
||Stored on Counter
||Observed both wiping cloth buckets in front prep area with a concentration of 0ppm of quat. Also, observed a wet wiping cloth stored on prep counter in back kitchen area. All wiping cloths must be completely submerged in an approved sanitizer concentration at all times to avoid bacterial accumulation. To correct, please change and mix wiping cloth buckets to approved concentration (in this case, 200ppm) on a more frequent basis and verify with proper test strips as needed.