Health Report #108377

Establishment Name: Ann Arbor Alpha Koney Island
Report Date: 07/12/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Food Temperature Measuring Dev N/A N/A N/A Food thermometer in facility is not suitable for measuring the temperature of thin mass food items. Please provide proper thermometer. Not corrected
Critical Potentially Hazardous Food (Ti N/A N/A N/A Partially cooked bacon found at improper temperature on cook line. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Corrected at time of inspection by discarding pan of partially cooked bacon found at 71°F. In future facility will fully cook bacon and store at room temperature or if partially cooked maintain in reach-in-cooler at 41°F or below or maintain hot in double boiler on flat top at 135°F or above. Will check at follow-up inspection
Critical Potentially Hazardous Food (Ti N/A N/A N/A Overstacked containers gyro sauce on top of prep unit found at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by discarding all gyro sauce containers maintaining >41°F on top of prep unit. Gyro sauce is made in-house with sour cream per owner. Please do not overstack any potentially hazardous foods and use your thermometer to monitor food temperatures to assure all food maintains at 41°F or below at all times.
Critical Hand Drying Provision N/A N/A N/A No paper towels available at front counter handwash sink. Please provide paper towels at all times at all handwash sinks. Corrected at time of inspection by providing paper towels at handwash sink. There is only one handwash sink at front counter area and one handwash sink in rear kitchen. Discussed with owner to purchase more durable paper towel dispenser for front counter handwash sink
Critical Preventing Contamination from N/A N/A N/A Observed food employee contacting ready-to-eat food item with bare hands. Corrected at time of inspection by discussing with employee when to use gloves. Employee washed hands and put on gloves. Employee was inserting and retrieving bread from the toaster
Normal Cleaning, Frequency and Restri N/A N/A N/A These areas in need of cleaning: shelving unit rear kitchen across from dish area and handle area small freezer on cook line. Please clean now and as often as necessary to maintain in clean condition
Normal Thawing N/A N/A N/A Fish thawing improperly rear ktichen. Please use one or more of the following methods listed
Normal Equipment and Utensils, Air-Dr N/A N/A N/A Some clean insert pans found stacked wet. Please allow all clean dishes and utensils to drain/air dry prior to stacking
Normal Food Storage Containers, Ident N/A N/A N/A Bulk food containers rear kitchen not labeled with common name of food. Please label