Pita Kabob Grill

Contact Information

619 E. William
Ann Arbor, MI 48104

Health Report - 02/09/2015 (4 critical incident(s))

(Critical) Observed several damaged bus tubs/bus tub lids on clean dishware rack and in upright cooler in basement prep area. Food contact surfaces of bus tubs are cracked and not smooth and durable. To correct, please remove all damaged food containers as soon as possible and obtain nsf approved food containers which are smooth and cleanable as needed. Pic corrected by discarding all damaged bus tubs and bus tub lids at time of inspection. Violation corrected.

(Critical) Observed no hot water at any sink or fixture in kitchen when i first arrived for inspection. Upon further investigation, pic discovered that pilot light was out on the hot water heater. Please ensure that your facility has sufficient hot water at all hours of operation. Pic corrected by relighting hot water heater pilot light. Rechecked all sinks after 20 minutes. Hot water was observed at all sinks/fixtures in facility. Violation corrected

(Critical) Observed no paper towels at handsinks in basement prep area or at handsink near front counter (both towel dispensers empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by restocking both empty paper towel dispensers at time of inspection. Violation corrected.

(Critical) Observed can of commercial use raid on top of upright freezer in basement prep/dishwashing area. Instructions on raid can state that this product is not to be used in food prep areas or food establishments. To correct, please discard raid can and obtain approved insecticide for use in food service establishments. Pic corrected by discarding raid can at time of inspection. Violation corrected

Observed water faucet and overhead spray rinse arm on 3 compt sink in basement in poor repair (repaired with tape/plastic wrap). To correct, please repair or replace all damaged plumbing fixtures on 3 compt sink as soon as possible

Observed paint chipping and peeling on wall above 3 compt sink in basement. To correct, please resurface wall as soon as possible so all surfaces are smooth and cleanable

Observed low light intensity in basement dry storage area (at bottom of stairs). To correct, please replace burnt out light bulbs as soon as possible

Observed door handle on upright freezer in cooking area in poor repair (handle is repaired/covered with duct tape). Duct tape is not an approved repair surface as it can accumulate bacteria. To correct, please repair or replace door freezer handle so all surfaces are smooth and cleanable

Observed several styrofoam containers on shelf in upstairs prep area stored with the food contact portion of containers exposed and pointing up. All s/s items must be stored in original packaging or stored inverted to protect food contact portion of containers from potential sources of contamination.

Observed employee coat laying on top of boxes of single service deli paper on shelf in upstairs prep area. All employee belongings must be stored in an area of kitchen which cannot possibly contaminate food or single service items at any time. Pic corrected by relocating coat to approved area at time of inspection. Violation corrected

Health Report - 08/19/2014 (2 critical incident(s))

(Critical) Observed no test strips in facility to measure sanitizer concentration in 3 compt sink. To correct, please obtain proper bleach test strips as soon as possible. Pic corrected by obtaining proper test strips at time of inspection (employee bought at gfs). Violation corrected.

(Critical) Observed pan of cooked rte chicken in steam table in upstairs prep area with an internal food temperature of 110-125f (chicken has been in steam table for 30 minutes per pic). Pic stated correct reheating procedures (reheat chicken on rangetop grill to 165f within 2 hours), but staff did not verify food temperature this morning. Pic corrected by reheating chicken to 165f at time of inspection. Violation corrected.

Observed the following plumbing fixtures not maintained and leaking water: *handsink in upstairs prep area. *handsink water faucet in basement dishwashing area. *water faucet on 3 compt sink leaking and wrapped in plastic wrap. To correct, please repair all plumbing leaks as soon as possible

Health Report - 02/04/2014 (1 critical incident(s))

(Critical) Observed 2 severely dented cans of olives and 2 dented cans of grape leaves on dry storage shelf in basement. All food cans and containers must be in good condition at all times. To correct, please discard all dented cans/distressed merchandise or place in separate area of kitchen to return to supplier for credit. Pic corrected by discarding all dented cans at time of inspection. Violation corrected

Observed door handle on upright freezer on end of cooking line in poor repair (handle is chipped and broken creating a sharp edge). To correct, please replace damaged door handle as soon as possible so all surfaces are smooth and cleanable. , observed interior door gaskets on middle door of ric in prep area and upright cooler in basement in poor repair (gaskets are split and hanging). To correct, please replace all damaged gaskets as soon as possible

Observed outside of bulk food containers in basement with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Health Report - 08/05/2013 (2 critical incident(s))

(Critical) Observed several heads of lettuce in wic with visible signs of spoilage. All food must be safe and unadulterated at all times. To correct, please rotate stock more often and discard all food with any signs of spoilage or adulteration. Pic corrected by discarding all spoiled lettuce at time of inspection. Violation corrected.

(Critical) Observed no paper towels at handsink in basement dishwashing area (dispenser empty). All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by restocking paper towel dispenser at time of inspection. Violation corrected

Observed several plastic food bins stored and stacked wet on clean dishware shelf in basement. Stagnant water can accumulate bacteria. To correct, all food containers and utensils must be completely air dried before storing or stacking on clean dishware shelf

Observed filters in cooking area vent hood with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed wic door with an accumulation of sticky debris and handprints. To correct, please clean now and on a more frequent schedule

Observed interior door gasket on upright cooler in basement in poor repair (gasket broken and hanging). To correct, please repair or replace damaged door gasket as soon as possible

Observed floors in basement grease trap area with an accumulation of sticky debris. Please clean now and on a more frequent schedule. , observed mop sink in basement with a heavy accumulation of dirt and mold. Please clean now and on a more frequent schedule

Health Report - 02/14/2013 (1 critical incident(s))

(Critical) Observed container of raw chicken stacked on top of container of rte garlic sauce in basement upright cooler. Also, observed tub of raw marinated chicken stored above loaves of bread and gallons of milk in upstairs upright cooler at base of stairs. All raw animal products must be stored below and away from all rte food items at all times to prevent possible cross contamination. Pic corrected by relocating raw chicken containers to bottom shelves of coolers at time of inspection. Violation corrected

Health Report - 08/23/2012 (0 critical incident(s))

Observed wet wiping cloth (used to wipe down tables) stored on counter in front counter area. All wiping cloths must be stored completely submerged in an approved sanitizer solution at all times to prevent the accumulation of bacteria on wiping cloth

Health Report - 02/07/2012 (2 critical incident(s))

(Critical) Observed pans of reheated rte gyro meat and cubed/chunks of rte cooked chicken in tabletop hot holding unit in upstairs prep area with internal food temps of 67-79f. Gyro meat and chicken were removed from wic and placed in steam table less than 30 minutes ago per staff, but were not properly reheated in microwave or stove top prior to placing in unit. Please remember that steam tables are designed to hold hot temperatures not for reheating food. All phf must be rapidly reheated to 165f within 2 hours. To correct, must utilize microwave oven or reheat on stove prior to placing phf into steam tables. Pic corrected by reheating all rte gyro meat and rte chicken to 165f in microwave oven and returning to steam table at time of inspection. Critical corrected

(Critical) Observed box of moldy/rotten cucumbers and several moldy/spoiled tomatoes in boxes on shelves in wic. All food in your restaurant must be safe and unadulterated at all times. Any contaminated or spoiled food must be discarded immediately. To correct, need to rotate stock more often and discard any food that shows signs of spoilage or contamination. Pic corrected by discarding entire box of moldy cucumbers and tomatoes from wic at time of inspection. Critical corrected

Observed wic door with a heavy accumulation of sticky debris/sticky handprints. To correct, please clean now and on a more frequent schedule. , observed top and sides of spice bins and shelves under prep table in basement with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed employee coat hanging on side of food shelf in upstairs prep area directly next to food and single service (s/s) forks and knives. All employee belongings must be stored in an area which cannot possible contaminate any food or s/s items. To correct, please relocate employee coat to approved location as soon as possible

Observed ventilation filters above grill and fryers with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed floors behind and under grill/fryers in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed door handle on turbo air upright freezer in upstairs prep area broken and cracked. To correct, please repair or replace as soon as possible (do not repair with duct tape as it is not an approved cleanable surface)

Health Report - 08/15/2011 (1 critical incident(s))

(Critical) Observed rte lentil soup in soup warmer in cooking area with an internal food temp of 125f. Soup was freshly prepared 1. 5 hours ago per pic. All phf must be hot held at 135f or more at all times. Pic corrected by reheating soup to 165f and turning up soup warmer unit temp at time of inspection. Critical corrected

Observed ventilation filters above grill in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule. , observed ventilation cover in employee restroom with a heavy accumulation of dust and debris. Please clean now and on a more frequent schedule.

Observed old equipment, old paint cans and general clutter in mop sink area in basement. To correct, please remove all broken equipment and unnecessary items from facility as soon as possible

Observed opened boxes of produce stored on floor in wic. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of ground at all times to protect from sources of contamination

Observed floors under upstairs cooking equipment with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed wic door (exterior surface) with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule.

Health Report - 02/14/2011 (7 critical incident(s))

(Critical) Observed box of cooked meat pies stored on top of microwave oven in prep area with an internal food temp of 78f. Pic stated that meat pies were delivered hot to restaurant 1-2 hours and they forgot to place meat pies in freezer after delivery. All phf must either be held hot above 135f or cold held at 41f or below at all times. Cannot store phf at room temp. Pic corrected by discarding meat pies at time of inspection. Critical corrected

(Critical) Observed smoothie blender in prep area cracked in poor repair. Crack is sealed with unknown glue type adhesive both on the inside (on the food contact portion) and outside of blender cup container. All food contact surfaces must be constructed of food grade materials and cannot allow the migration of harmful substances into food products. To correct, please discard damaged blender and replace as soon as possible. I will check this item at follow up inspection. Correct within 10 days

(Critical) Observed pan of rte rice stored on top of unheated grill in cooking area with an internal food temp of 85f. Pic stated that rice was made over 2 hours ago. As stated in past, all phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Must use shallow pans, ice baths and/or ice wands before placing foods into wic. Cannot cool foods at room temperature. Pic temporarily corrected by discarding rice. I will check this item at follow up inspection. Please note: this violation has been cited at 3 consecutive routine inspections. As a result, you are required to attend an administrative conference at the wash. County health dept. To discuss this recurring violation. Need to carl walczesky at 734 222-3872 within 72 hours to schedule. Please bring a copy of completed risk control plan to conference. , observed pan of rte rice stored on top of unheated grill in cooking area with an internal food temp of 85f. Pic stated that rice was made over 2 hours ago. As stated in past, all phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Must use shallow pans, ice baths and/or ice wands before placing foods into wic. Cannot cool foods at room temperature. Pic temporarily corrected by discarding rice. I will check this item at follow up inspection. Please note: this violation has been cited at 3 consecutive routine inspections. As a result, you are required to attend an administrative conference at the wash. County health dept. To discuss this recurring violation. Need to carl walczesky at 734 222-3872 within 72 hours to schedule. Please bring a copy of completed risk control plan to conference. Follow up site visit 3/7/11: observed no cooling violations at time of follow up inspection. Observed pan of lentil soup (that was made yesterday) in basement upright cooler with an internal food temp of 40f. Also observed 2 pans of cooked chicken and beef (made yesterday) in upstairs upright cooler with an internal food temp of 39-40f. Pic has been completing monitoring charts and all staff have been retrained in proper cooling procedures. Critical corrected

(Critical) Observed smoothie blender in prep area cracked in poor repair. Crack is sealed with unknown glue type adhesive both on the inside (on the food contact portion) and outside of blender cup container. All food contact surfaces must be constructed of food grade materials and cannot allow the migration of harmful substances into food products. To correct, please discard damaged blender and replace as soon as possible. I will check this item at follow up inspection. Correct within 10 days. , observed smoothie blender in prep area cracked in poor repair. Crack is sealed with unknown glue type adhesive both on the inside (on the food contact portion) and outside of blender cup container. All food contact surfaces must be constructed of food grade materials and cannot allow the migration of harmful substances into food products. To correct, please discard damaged blender and replace as soon as possible. I will check this item at follow up inspection. Correct within 10 days. Follow up site visit 3/7/11: cracked smoothie blender cup has been discarded and replaced with a new cup. Critical corrected

(Critical) Observed spray arm at 3 compt sink in basement laying in bottom of middle compt (no air gap). To correct, please repair or replace spray arm so it as at least 2 inches above 3 compt sink level. I will check this item at follow up inspection. Correct within 10 days

(Critical) Observed pan of rte rice stored on top of unheated grill in cooking area with an internal food temp of 85f. Pic stated that rice was made over 2 hours ago. As stated in past, all phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Must use shallow pans, ice baths and/or ice wands before placing foods into wic. Cannot cool foods at room temperature. Pic temporarily corrected by discarding rice. I will check this item at follow up inspection. Please note: this violation has been cited at 3 consecutive routine inspections. As a result, you are required to attend an administrative conference at the wash. County health dept. To discuss this recurring violation. Need to carl walczesky at 734 222-3872 within 72 hours to schedule. Please bring a copy of completed risk control plan to conference.

(Critical) Observed spray arm at 3 compt sink in basement laying in bottom of middle compt (no air gap). To correct, please repair or replace spray arm so it as at least 2 inches above 3 compt sink level. I will check this item at follow up inspection. Correct within 10 days. , observed spray arm at 3 compt sink in basement laying in bottom of middle compt (no air gap). To correct, please repair or replace spray arm so it as at least 2 inches above 3 compt sink level. I will check this item at follow up inspection. Correct within 10 days. Follow up site visit 3/7/11: spray arm at 3 compt sink in basement has been replaced and now has proper air gap above flood rim of sink. Critical corrected

Observed ventilation filters in hood in cooking area with an accumulation of grease and debris. Need to clean now and on a more frequent schedule

Observed 2 large pans of hot lentil soup cooling on shelf in wic with an internal food temp of 165-175f. Staff indicated that this is normal cooling procedure for cooling soups. Pic stated that proper cooling procedure is to leave soups on counter for "sometime" then place into wic. Both of these cooling methods are incorrect. Need to utilize shallow pans, ice baths/ice wands before placing phf into wic. The wic is designed to hold cold temps, not rapidly cool foods. Discussed proper cooling methods with all staff. Temporarily corrected by placing foods into ice bath at time of inspection. Will discuss this more at administrative conference

Observed scoops in several spice containers in basement and falafel mold and spoon in falafel filling in upstairs ric with handles laying in food products. All scoop handles and food equipment must be stored with handle extended up and out of food product to prevent possible contamination (from employee hands)

Observed no paper towels at handsink in basement (near 3 compt sink). All handsink must be supplied with soap and paper towels at all times for proper employee handwashing

Observed several dirty pans in handsink in upstairs prep area. Also observed cleaning supplies in handsink near front counter. All handsinks must be fully accessible for employee handwashing at all times. Do not store items in or on any handsink at anytime

Observed floors under cooking equipment in prep area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Health Report - 08/12/2010 (1 critical incident(s))

(Critical) I found five pans filled with cooked chicken and beef at 78 degrees f. , tightly covered and stacked on top of each other. The chicken and beef were made yesterday and the day before. As discussed, you must rapidly cool potentially hazardous food (phf) within the timeframe listed above. Failure to rapidly cool down phf, will eventually result in causing food borne illness. You must use one of the cooling methods mentioned above. Additionally, try to degrease the amount of phf that is cooked in advance. Use a food service thermometer during the cooling process to monitor the cooling rate. I also suggest using a cooling log to record times and temperatures. Corrected at the time of inspection. The chicken and beef have been discarded.

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