Pizza House

Contact Information

618 Church Street
Ann Arbor, MI 48104

Health Report - 07/30/2015 (1 critical incident(s))

(Critical) At the pizza make area in a hot holding unit, observed two half hotel pans of marinara sauce at 90 degrees f. The sauce was placed into the unit within the past two hours. The sauce was not heated to 135 degrees or above before being placed into unit. The marinara sauce is made from canned tomato sauce, water, oil, and dry ingredients. Pic corrected by rapidly heating the sauce on the stove top to 165 degrees f and then returning it to the hot holding unit. Food items for hot holding must be brought to the appropriate temperature before being placed into the hot holding unit

At the main ice machine in the kitchen observed the drain line for the ice bin leaking onto the floor. The drain line appears to have been displaced by the ice transport cart. Correct by re-aligning the drain line and providing a guard to prevent damage to the drain line

On the main make line observed cracked door seals on several reach in coolers. Correct by replacing the seals.

Health Report - 01/08/2015 (0 critical incident(s))

Observed several single service, food contact, and food items stored under sewer line in basement. Correct by relocating to an appropriate area or by providing protection for the sewer lines

At the handwashing sink near the grill line observed two large uncovered containers of dry breading (1 corn meal and 1┬░Flour) stored underneath the paper towel dispenser. The containers are subject to water dripping from washed hands. Pic corrected during inspection by relocating the continuers to an approved location

At the mop sink observed four mops not hung up to dry. Correct by hanging mops to dry

Health Report - 06/12/2014 (0 critical incident(s))

On the main make line observed the cracked door seals on several reach in coolers. Correct by replacing the seals. Some of these cracked seals were observed during the last inspection

Observed several single service, food contact, and food items stored under sewer line in basement. Correct by relocating to an appropriate area.

In the kitchen observed the following floor areas with an accumulation of food debris and grime: 1. Under the chargrill station 2. Near the wing sauce station 3. Under the fryer area correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grime

Health Report - 11/26/2013 (0 critical incident(s))

On the main make line observed the cracked door seals on several reach in coolers. Correct by replacing the seals. Some of these cracked seals were observed during the last inspection

At both hot water sanitizing warewashing machines observed the final rinse water temperature thermometer to not be calibrated. The final rinse temperature at the utensil is greater than 160 degrees f. Correct by repairing or replacing the thermometer

In the kitchen, at the chicken wing sauce station and around the adjacent handsink observed the floors and walls with an accumulation of food debris and grime. Correct by cleaning now and on a more frequent basis to prevent the accumulation of debris and grime

Health Report - 05/14/2013 (7 critical incident(s))

(Critical) At the salad prep cooler and the chipati prep cooler on the main cook line prep top observed cut lettuce with a temperature of 53 degrees f. The lettuce is held in an oversized lexan container that extends far outside of the prep top cooler. The previously cut lettuce had been stocked from a proper temperature refrigerator. The pic discarded the out of temperature lettuce. The pic indicates he will use a smaller pan so the lettuce is contained within the prep top unit. Item corrected

(Critical) 1. At the ice machine in the main kitchen observed the interior of the ice making unit and the ice delivery chute with a heavy accumulation of red, orange, and black material. This material appears to be mold or bacteria growth. Correct by cleaning the machine now and on a more frequent basis to prevent the accumulation of grime. 2. At the soda dispensing station near the dessert prep area and on the second floor observed the pop nozzles with a heavy accumulation of grime. Correct by cleaning now and on a more frequent basis. 3. At the main prep are observed a drawer containing 6 knives with grime covered blades. The knives are used for preparing bread dough. The knives have been placed in the drawer after prep was finished for today. The pic removed the knives from the drawer and placed them in the dishwasher for proper wash, rinse, and sanitizing. Item #3 is corrected all used utensils shall be washed at the end of food preparation prior to storage. ,

(Critical) At the pizza make area observed in a hot holding unit, two half hotel pans of marinara sauce at 110 degrees f. The sauce was placed into the unit within the past two hours. The sauce was not heated to 135 degrees or above before being placed into unit. The marinara sauce is made from canned tomato sauce, water, oil, and dry ingredients. Pic corrected by rapidly heating the sauce on the stove top to 165 degrees f and then returning it to the hot holding unit. Food items for hot holding must be brought to the appropriate temperature before being placed into the hot holding unit

(Critical) At the main kitchen observed the following improper handwashing practices: 1. Observed an employee handle dirty dishes and then clean dishes without washing hands in between. 2. On the main cook line observed an employee handle raw food with gloved hands and then change to rte food. The employee did remove their gloves but did not wash their hands. 3. Observed an employee return to the food preparation and begin preparing food without washing their hands. Observed the handsink by the chipati make station to be dry even though several orders were prepared during the inspection period. Item corrected by educating the employees on proper handwashing. The pic will provide continuous education. Handwashing will be checked during a followup inspection. ,

(Critical) At the walk in cooler by the pizza make area observed two large lexans of alfredo sauce at 89 degrees f. The pic indicates this sauce was made about an hour and a half ago. The pic divided this sauce into shallow pans and placed in the walk in freezer to rapidly cool. After about 40 minutes the sauce was observed to be 58 degrees f. Item temporarily corrected. Cooling methods will be checked during a followup inspection. ,

(Critical) At the six drawer cooler below the chargrill on the main cook line observed the following cold holding of potentially hazardous foods at 50 degrees f. Or higher: 1. Sliced tomatoes 2. Raw chicken 3. Raw hamburger 4. Cut lettuce 5. Precooked beef the air temp thermometer inside the unit registered 50 degrees f. The radiator of the cooling unit was observed to be plugged with dust. The pic cleaned the radiator and adjusted the thermostat to a cooler setting. After an hour all temperatures were found to be at or below 41 degrees f. The above mentioned tcs items were discarded and replaced with fresh proper temperature product from the wic. Item corrected

(Critical) On the main floor at the walk in cooler by the prep area observed 3 large lexan containers of cooked chicken breasts not cooled to 41 degrees f within 6 hours. The pic discarded the chicken breasts. Item temporarily corrected. Proper cooling will be checked during a followup inspection. ,

In the basement rear storage area observed several lightbulbs without protective shielding. Correct by providing protective shielding for the light fixture

Observed several single service, food contact, and food items stored under sewer line in basement. Correct by relocating to an appropriate area. This is a repeat violation

In the basement observed several unused items, broken equipment, and empty cardboard boxes. Correct by removing unused items and organizing the storage area. Good organization allows for rapid inspection of the storage area

On the main make line observed the cracked door seals on several reach in coolers. Correct by replacing the seals

Health Report - 10/23/2012 (0 critical incident(s))

Observed several single service, food contact, and food items stored under sewer line in basement. Correct by relocating to an appropriate area

Observed both can openers in the facility to have a dull blade. Correct by replacing the blade

Health Report - 04/05/2012 (0 critical incident(s))

On main floor at walk in cooler located by pizza make area observed the door to be severely damaged. Door does not seal properly and has exposed insulation. Correct by adjusting and repairing door to be in good service.

Observed ice cream scoop stored in shallow pan after use and rinsing in running dipper well. Dipper well was observed to be functioning properly. Pic indicates he instructs employees to rinse scoop and place in pan because scoop deteriorates from water submersion. Correct by storing in dipper well or approved alternative as discussed and outlined above

On main floor at walk in cooler used for dough rack storage observed the floor to have an accumulation of debris and crusted on material. Correct by cleaning now and on a more frequent basis to prevent the accumulation and tracking of material

In the basement observed several bulk containers of white powder not labeled as to the contents. Correct by labeling bulk containers as to the contents

Health Report - 10/06/2011 (3 critical incident(s))

(Critical) Observed glass washing machine at the first floor bar without proper sanitizing level for the final rinse. To correct place unit out of service. Call for service. Repair machine to provide proper sanitization concentration of chlorine as descibed above

(Critical) Observed raw hamburger patty meat stored in drawers below chargrill stored at 48 degree f. To correct: discard food, place unit out of service, schedule repairs to have unit hold temperature at 41 degrees f. Or below

(Critical) Observed following food contact items not clean to sight and touch: can opener back kitchen area, "cobra head" dispenser at main floor bar, "cobra head" dispenser at 2nd floor bar

This incident (58572) does not have any more information on it

Observed several bulk containers of powder at the dough prep area not having name labels. Correct by providing labels with common name to identify stored product

Oberved floor area under prep counter near pizza ovens with accumulation of grease residue. Correct by scheduling more frequent cleaning of the area.

Observed plumbing drain line dripping on to the basement floor. Correct by having leak repaired by a professional

Employee handwashing reminder signs not provided in several areas in establishment. Correct by providing handwashing reminder signs at the following locations: 1st and 2nd floor bar, employee restroom, dining room restrooms, and back kitchen area handwashing sinks

Observed hole through wall at rear deep dish pizza ovens. Correct by repairing wall and resurfacing

No paper towel available at handwashing sinks in employee bathroom and at back kitchen prep area. \ correct by providing an adequate supply of papertowel

No test strip available at the main floor bar dishwashing area. Correct by providing the correct test strips for the sanitizer used.

Observed cooked pasta prepared morning of 10/6/2011 stored at 55 degrees f. Pic corrected by dividing pasta into smaller containers to meet proper time/temperature requirements.

Door of walk in cooler severly damaged. Door does not seal properly. Correct by adjusting and repairing door to be in good service.

Observed several single service, food contact, and food items stored under sewer line in basement. Correct by relocating to an appropriate area

This incident (23435) does not have any more information on it

Health Report - 04/11/2011 (0 critical incident(s))

Provide chlorine test strips at the bar. Use them to check sanitizer levels provided by the dishwashing machine.

Corrected at the time of inspection, a thermometers is now in the unit.

I observed a bag of flour stored on the floor. As discussed, food must always be stored at least six inches off the floor, to protect it from contamination.

The floor on the prep line, needs to be cleaned after the peak lunch rush.

The floor in the pizza box storage area needs cleaning. Floors must be routinely swept and mopped, to promote general sanitation.

There are a very large quantity of "to go" containers stored uncovered in the basement. As discussed, these must be stored covered. Single service articles must be protected from contamination.

A shelf used to store pizza boxes needs to be cleaned. Frequent cleaning is a critical part of your sanitation program.

Health Report - 09/16/2010 (5 critical incident(s))

(Critical) I observed containers of stainless steel cleaner and sanitizer stored on a prep table shelf over food. All cleaners, sanitizers and other toxic items must be stored completely apart from everything related to your food service operations. Corrected at the time of inspection. The cleaner and sanitizer have been relocated as directed above.

(Critical) I observed two packages containing seafood, stored on the dish machine storage rack, thawing at room temperature. Food must be thawed in refrigeration or using one of the other methods listed above. It is unsafe to thaw food by sitting it out at room temperature. Corrected at the time of inspection. The food was taken to the walk-in cooler.

(Critical) I found a container of uncooked scrimp that had a strong spoiled smell, in the bottom of the pizza make table. Management and prep staff have to check the soundness and quality of the foods they serve. Spoiled food will cause food borne illness. Corrected at the time of inspection. The scrimp has been discarded.

(Critical) I found that a container of raw chicken has a date mark, from two months ago. The container of chicken has mold growing inside. Staff must assure that date marks are accurate. Secondly, foods must be checked to ensure that they are wholesome and fit to serve. Corrected at the time of inspection. The food has been discarded.

(Critical) I found ham (pizza topping), at temperature of 46 degrees f. , sliced tomatoes (pizza topping), and alfredo sauce at 46 degrees also at a temperature of 46 degrees f. All located in the top holding pans of the pizza make unit. This was found at approximately 3:00 pm, the lid covers to the unit were missing. This pizza make unit, is directly across from the pizza oven. The unit can not maintain potentially hazardous food, at 41 degrees f. When the lids are not installed. Additionally, check the unit, it may need adjustment or repair. A follow-up inspection will be made to ensure that this critical violation is corrected.

The bottom of the reach-in cooler needs to be cleaned.

The bottom shelf on a stainless steel prep table in the kitchen needs to be cleaned.

I observed broken glass in the bottom of the unit. Management and staff, should have immediately removed the glass when it broke. This item will be checked during the follow-up inspection, to ensure it is corrected.

I observed several aprons stored on the same shelf as food and single service items on the prep line. Food and single service items must be protected from contamination during store. Corrected at the time of inspection. The apron were relocated.

This incident (58598) does not have any more information on it

I found a five gallon bucket of bbq sauce and boxes off pop syrup stored on the basement floor. Food must be stored as directed above, to protect it from contamination.

I found that brooms and dust pans are stored in the food prep area, near cooking equipment. As discussed at the time of inspection, these items must never be stored in this area.

The floor is dirty, especially, under the storage rack. This item will be checked for correction, during the follow-up inspection.

This incident (23463) does not have any more information on it