Health Report #108697

Establishment Name: Atria Ann Arbor
Report Date: 04/30/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling Methods N/A N/A N/A Observed diced chicken prepared this morning on top of the prep unit at improper temperature. Cooked potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Corrected at time of inspection by spreading diced chicken found at 50°F, onto a sheet tray uncovered and placing into the walk-in-freezer to finish cooling prior to placing back into top section of lift top prep unit. Please discuss proper cooling methods with all staff. The food should always be at 41°F or below before being placed into deeper pan or cambro with lid
Critical Reheating for Hot Holding N/A N/A N/A Observed chicken noodle soup in hot holding unit at improper temperature. All other hot food items in same unit found at proper temperature. Cooked and cooled potentially hazardous food shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds. Corrected at time of inspection: reheated chicken noodle soup to >165°F; found at 119°F in the hot holding unit. All other hot phf items found >135°F.
Normal Repairing N/A N/A N/A Caulk missing in several areas between counter and backsplash on 4th floor guidance kitchen. Please recaulk to provide good seal between the counter and backsplash and a smooth, easily cleanable surface
Normal System Maintained in Good Repa N/A N/A N/A Top of vacuum breaker missing from backflow prevention device above garbage disposal in dishwash area. Please replace and maintain in good repair
Normal Cleaning, Frequency and Restri N/A N/A N/A These areas in need of cleaning: underside of pop dispenser housing, oven catch trays and floors under ice machine. Please clean now and as often as necessary to maintain in clean condition
Normal Eating, Drinking, or Using Tob N/A N/A N/A Observed an open cup on a shelf in the rear kitchen. Employees shall drink from closed beverage containers to prevent potential contamination
Normal Good Repair and Proper Adjustm N/A N/A N/A Observed standing water on bottom of two door randell prep unit on cook line. Please repair to eliminate water
Normal Kitchenware and Tableware N/A N/A N/A Tasting spoons on cook line stored improperly. Please invert spoons so all handles facing employee to prevent potential contamination of the food-contact end