Prickly Pear Cafe

Contact Information

328 S. Main Street
Ann Arbor, MI 48104

Health Report - 03/04/2015 (3 critical incident(s))

(Critical) Corrected: observed all noted items clean

(Critical) Corrected: person in charge had physical barriers installed in the noted cooler. Note: all raw food was sperate and stored properly throughout the facility as well

(Critical) Corrected: observed a consistent date marking system in place and being used correctly throughout the facility

Health Report - 02/19/2015 (4 critical incident(s))

(Critical) Observed the following soiled food contact surfaces: 1. Underside of the hobart mixing arm located in the basement. 2. Can opener blade. 3. Underside of wire shelf over the steam table located by the back door. 4. Multiple utensils including but not limited to multiple ladles. 5. Underside of milk shake mixer located in the server bar line area. 6. Interior of whip cream containers soiled with spoiled milk debris. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize and retrain staff on procedures on when and how to clean. ,

(Critical) Observed ready to eat foods being stored with and next to raw fish and raw shrimp in the three door top loading cooler on the cook line. Food shall be protected from cross contamination by: (1) except as specified in (1)(c) below, separating raw animal foods during storage, preparation, holding, and display from: (a) raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables,(p) and (b) cooked ready-to-eat food. (p) to correct provide a physical separation between the foods to ensure food is separated. ,

(Critical) Observed an inconsistent date marking system in use throughout the facility. Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41�f or less for a maximum of 7 days. (pf) to correct put a consistent date marking system in place for use in the facility and a policy in place for checking dates to ensure foods are marked correctly. ,

(Critical) Observed clean dished being stored with dishwasher chemicals at the dishwasher. Poisonous or toxic material shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) separating the poisonous or toxic material by spacing or partitioning; (p) and (b) locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. To correct discontinue storage of clean dishes with chemicals. Corrected: person in charge moved noted dishes to a safe location. , observed clean dishes being stored with dishwasher chemicals at the dishwasher. Poisonous or toxic material shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) separating the poisonous or toxic material by spacing or partitioning; (p) and (b) locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. To correct discontinue storage of clean dishes with chemicals. Corrected: person in charge moved noted dishes to a safe location

Many parts of the facility are soiled and in need of detail cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. To correct go through facility and detail clean all parts, use a flash light if needed.

All parts of all equipment are in need of detail cleaning. Non food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. To correct go through each piece of equipment and clean each area using a flash light to ensure all parts are clean. Note: equipment should not have any debris left on it

Observed employee belongings on cutting board on the cook line. (a) dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment. (b) lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. To correct ensure that employee belongings are being stored only in approved areas for employee belongings. Correct: person in charge had employee put items into pocket

Health Report - 08/13/2014 (2 critical incident(s))

(Critical) Observed the following food contact surfaces soiled: 1. Two shelf's over the top loading cooler and cold hold table on the cook line to be soiled with a heavy food debris build up. 2. Multiple utensils in clean dish storage. Equipment food-contact surfaces and utensils shall be cleaned: (1) before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize the noted area. ,

(Critical) Observed raw shrimp and raw eggs stored with ready to eat foods in the four door reach-in cooler on the cook line. Food shall be protected from cross contamination by: (1) except as specified in (1)(c) below, separating raw animal foods during storage, preparation, holding, and display from: (a) raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables,(p) and (b) cooked ready-to-eat food; (p) to correct move all the noted ready to eat foods away from the raw product. Corrected: person in charge moved all the noted raw foods to the far right side of the cooler to create separation between the raw and ready to eat foods

Observed multiple parts of the facility (floors, walls, ceilings) soiled with a heavy food debris build up, especially under equipment. Physical facilities shall be cleaned as often as necessary to keep them clean to correct clean all the noted areas and maintain clean.

Observed multiple gaskets in poor repair throughout the facility. Equipment shall be maintained in a state of repair and good condition. To correct replace the noted gaskets. , ,

Multiple areas of the facility need repair, such as around hand sink upstairs, around the server popgun, around the three compartment sink, etc. Physical facilities shall be maintained in good repair to correct repair the noted areas

Observed fruit flies throughout the facility. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming shipments of food and supplies; (b) routinely inspecting the premises for evidence of pests; (c) using methods, if pests are found, such as trapping devices or other means of pest control as specified under ## 7-202. 12, 7-206. 12, and 7-206. 13;(pf) and (d) eliminating harborage conditions. To correct deep clean entire facility to eliminate harborage conditions and continue to work with pest control operator

Observed the following non-food contact surfaces soiled with a build up: 1. Exterior of equipment and cook line equipment, such as around the hinges on coolers and the sides of all equipment. 2. Multiple shelves in the facility. 3. Tops of shelving in the upstairs kitchen area. Non food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. To correct clean the noted areas and clean at a frequency that maintains them clean of debris build up.

Health Report - 01/21/2014 (1 critical incident(s))

(Critical) Found various ready to eat (rte), time/temperature control for safety (tcs) food, beans, squash, sauce in large containers passed it's 7 day (day made + 6 days) datemark in the basement walk in cooler. Found rte, tcs food, a container of coleslaw passed it's 7 day datemark in the 2 door prep top cooler on the cooking line. Pic corrected by discarding rte, tcs food passed it's 7 day datemark, and has been instructed to monitor and ensure items passed it's datemark are discarded.

Observed the presence of flies in the basement 3 compartment sink area and main kitchen work area. To correct keep areas clean and dry, in good repair and continue working with pest control company to control flies

Found enamel coated springforms on the basement storage area shelf. To correct discontinue using enamel coated utensils and replace with commerical grade utensils that are durable, smooth and cleanable.

Found various cases of food on the floor of the storage room floor. To correct store food supplies on shelf at least 6 inches off the floor.

Found the insulated interior door panel of the "scotsman" ice machine with holes and cracks. To correct repair/replace interior door panel.

Found an old bottle of sanitizer and dispenser from previous chemical company no longer being used. To correct remove dispenser and sanitizer if no longer needed for operations.

Opened the "scotsman" ice machine door and observed water dripping from the holes and cracks of the interior panel of the ice machine on to ice in the ice machine ice bin. To correct repair/replace interior panel as soon as possible and protect ice from drips.

Found the walls, ceiling vents and surrounding areas in the kitchen areas soiled with dusty build up. Found the ceiling air vent covers in the basement above the freezer and storage area soiled with dust and feathers. Found the floor under equipment on the cooking line soiled with grease and accumulation. To correct thoroughly clean walls, ceiling and floors.

Found the faucet in the basement handsink splashing water and faucet aerator missing. Found the cold water faucet handle missing from the faucet in the basement 3 compartment sink. Found the urinals in the mens restroom not in use and pic states water pipes have been damaged. To correct repair/replace all faucets and repair plumbing in the mens restroom.

Found the door gaskets of the coolers on the cooking line soiled with accumulation of debris. To correct clean door gaskets and keep clean. Found the exteriors of varioius pans (large, shallow and and small) soiled with burn on. To correct clean as best as possible and keep clean. Found the hood filters and light covers in the cooking hood soiled with greasy build up. To correct clean and clean on a more frequent schedule.

Found the tiled coving in the basement 3 compartment sink floor and wall junction area damaged with missing tiled coving. To correct repair coving in all damaged areas. Note: coving in some areas have been repaired.

Health Report - 08/02/2013 (2 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, several containers of beans cooked and cooled the previous day 55 to 60°F in the basement walk in cooler. Pic corrected by discarding beans and has been instructed to monitor and ensure tcs food is cooled properly, that is cooled from 135°F to 70°F in 2 hours and then from 70°F to 41°F in 4 hours.

(Critical) Found time/temperature control for safety (tcs) food, pulled buffalo 115°F and enchilada sauce 120 in a hot water bath on the range top in the basement. Pic corrected by reheating tcs food to 165°For 15 seconds and was instructed to monitor and ensure tcs food for hot holding is reheated to 165°F for 15 seconds and held at 135°F or above.

Found stacks of plates used for dining room store on bottom shelf which is less than 6 inches above the floor. To correct discontinue using bottom shelf to store dishes or utensils.

Found several covered ice buckets on the floor under wait station shelf. To correct store ice buckets on shelf or utensil that is at least 6 inches off the floor.

Found the floor and wall junction (base coving) missing with large gaps through out basement. To correct properly repair floor and wall junction, and replace missing base coving so floor and wall have no large gaps.

Found an ice chest used to hold ice in the outside dining area which does not have a drain allowing melting ice to drain. To correct discontinue using this ice chest to hold ice as it is not self draining.

Found the basement cooking exhaust hood not appear to be functioning properly, that is hot air was all around the cooking hood and hot exhaust did not appear to be pulling in to hood. To correct repair/replace cooking exhaust hood to adequately pull heat and exhaust from cooking equipment.

Observed employees working in the cooking and prep areas not wearing hat/hair restraint. To correct provide hat/hair restraint and remind employees to wear them.

Found the door gaskets, door sealing area, and interior trim surrounding cooler doors of the 4 door prep top cooler soiled with accumulation. Found the bottom of the 2 door dessert reach in cooler in the basement soiled with accumulation of debris. Found the sides of cooking equipment (grill, fryer, and range) on the cooking line soiled with greasy build up. Found the hood filters, sides and edges of the cooking hood soiled with dust and grease build up. To correct clean noted areas as soon as possible, and clean on a schedule to preclude accumulation.

Observed the presence of flies in the entire facility (dining room and kitchens). To correct keep clean and dry, in good repair, and continue fly control measures.

Found the floor in the entire main level and basement kitchen cooking and prep areas soiled with accumulation of debris and build up. Found the walls and ceilings in the main level kitchen and basement kitchen soiled with splash and dust build up. Found the back kitchen door entrance area soiled with dusty build up. To correct evaluate cleaning schedule, clean entire facility as soon as possible, monitor and ensure cleaning is taking place and facility is maintaining a reasonably clean facility.

Found no antichoking poster on the kitchen wall. To correct provide and post antichoking poster on kitchen wall.

Health Report - 02/05/2013 (0 critical incident(s))

Found the tiled coving in the basement in poor condition with large gaps, missing tile and loose tiles. To correct properly repair/replace tiled coving to be durable, smooth, and cleanable.

Found the shelves above the steam table, in the main level kitchen soiled with build up and accumulation. Found the shelves in the basement walk in cooler soiled with heavy build up and accumulation. To correct properly clean shelves and clean on a regular schedule.

Found the floors (under equipment, edges and corners) in the main level and lower level kitchen soiled with accumulation of debris. Found the air vent covers by the walk in cooler soiled with feathers and dust. To correct thoroughly clean floors and air vent covers and clean on a more frequent schedule.

Observed employee working on the cooking line not wearing hat/hair restraint. To correct provide hat/hair restraint and remind employees to wear them.

Found several ice buckets stored on the floor under the stairs by the back door. To correct store ice buckets inverted, off the floor in a more protected location.

Health Report - 08/09/2012 (3 critical incident(s))

(Critical) Found the blade of the can opener soiled with accumulation of debris. Found the bottom edge of the interior front shield in the ice machine soiled with accumlation. To correct follow manufacturers directions and clean equipment/utensils or wash, rinse and sanitize all food contact surfaces. ,

(Critical) Found time/temperature control for safety (tcs) food, 2 partially covered pans of beans 47°F and 51°F on the shelf of the walk in cooler, which were made the previous day, improperly cooled. Pic corrected by discarding beans, and has been instructed to monitor and ensure tcs food is cooled from 135°F to 70°F in 2 hours and then from 70°F to 41°F in 4 hours. ,

(Critical) Found time/temperature control for safety (tcs) food, diced tomatoes 45°F and cheese 45°F on the left bottom portion of the 4 door prep top cooler. Found tcs food, a container of whipping cream 45°F and milk 45°F in the beer 2 door worktop cooler. Pic temporarily corrected by moving tomatoes and cheese to another working cooler, and discarded the cream and milk. Please note both coolers were fully loaded and had poor air circulation. To correct repair/replace coolers to hold tcs food at 41°F or lower if necessary or rearrange coolers so tcs food can be held at 41°F or lower. , ,

Observed the presence of flies in the basement and kitchen areas. To correct keep door closed, keep areas clean, and continue fly control methods.

Found containers of oil stored under the open stair way leading to upper levels. To correct relocate oil away from open stairway.

Observed employee working on the cooking line not wearing hat/hair restraint. To correct provide hat/hair restraint and remind employees to wear them.

Found the back splash and range top of the cooking ovens in the basement soiled with splash and accumulation of food debris. Found the lids of bulk food storage containers soiled with accumulation and build up. Found the walk in cooler shelves soiled with accumulation and build up. Found the hood filters and cooking hoods soiled with grease and dust build up. Found the sides of the top portion of the prep top cooler soiled. To correct thoroughly clean all noted areas and clean on a more frequent schedule.

Found the ceilings, walls, and floors in the entire facility soiled with splash, dust and grease build up through out facility. Found the air vent covers and hood filters in cooking hood soiled with dust and grease build up. To correct review cleaning schedule, and place areas on a more frequent cleaning schedule.

Found the basement screen door left in open position. To correct keep screen door closed.

Found pans stored on top of a stack of unwrapped/protected cardboard cake bottoms on the basement storage shelf. To correct store cake bottoms in a more protected manner such as in original wrapping or storage box.

Found enamel coated cake pans (spring forms) with chips on surfaces used to bake cakes. To correct discontinue using enamel coated cake pans and replace with ones without enamel coating.

Found the tiled coving through out basement damaged with missing coving. To correct repair/replace coving. Found the wall panel by the edge of the door warped with exposed surfaces. Found the tiled floor in the entire facility with cracked and chipped tiles. To correct repair/replace coving, walls, and floors to be in a good state of repair.

Health Report - 02/16/2012 (0 critical incident(s))

Found the coving in the entire basement damaged and missing coving. To correct repair coving in entire facility. Found the walls in the basement storage area soiled with water stains. To correct verify that leak has been repaired, and clean or replace wall panels. To correct repair coving and properly repair/finish walls in storage areas.

Found several enamel coated "spring form" baking pans on the utensil storage shelf. To correct replace "spring form" pans with commercial grade baking pans.

Found cases of frying oil and flat bread under the stairway outside of establishment. To correct relocate food supplies to a more protected location.

Found the shelves in the basement coolers rusty. To correct either clean and refinish shelves or replace rusty shelves.

Observed employee rinse knife to cut/handle desserts in the basement handsink. To correct rinse knives in the basement 3 compartment sink, as handsinks are for handwashing. Found 4 ice totes left in front of the basement handsink. Pic corrected by relocating ice totes.

Found light shielding missing in the kitchen cooking/prep area, and missing in the basement prep area. To correct provide light shields.

Observed a possible "elbow" of sewer line above the utensil storage room shelf. To correct either re-locate storage room shelf or provide shielding under sewer line elbow.

Found the edge of the interior front shield of the ice machine with slight accumulation. To correct follow manufacturers directions and clean ice machine. Discussed the cleaning of ice tea dispenser and found facility not cleaning ice tea spout. To correct follow manufacturers directions and clean ice tea spout.

Found some of this establishment's garbage on the floor surrounding community dumpster. To correct keep your garbage in dumpster, and work with neighbors to keep area clean.

Found the floor (under equipment, edges and corners) in the basement storage room and prep areas, and in the main kitchen soiled with accumulation and build up. Found the air vent cover on the ceiling above the basement 1 door reach in freezer soiled with dust and bird feathers. Found the light shields and surrounding areas of the main kitchen ceiling soiled with dusty build up. To correct thoroughly clean noted areas and clean on a schedule to preclude accumulation.

Health Report - 08/23/2011 (0 critical incident(s))

Observed employees working in the food prep areas not wearing hats/hair restraints. To correct provide hats/hair restraints and remind employees to wear them.

Found the underside of the counter above the prep top cooler soiled with build up and accumulation. Found the exterior and edges of food pans soiled with burn on. Found the bottom of the 2 door reach in cooler soiled with accumulation. Found the exterior top of the cooking hood soiled with dust and accumulation. Found the bottom shelf of the storage shelf of the back outside dining area soiled with accumulation. Found the door handles and exteriors of coolers soiled. To correct clean as soon as possible and clean on a more frequent schedule.

Found feathers and dust on the basement ceiling vent covers. Found the exterior of the main cooking hood soiled with dust and accumulation. Found the floor (under equipment, edges and corners) in the upper and lower cooking/prep areas soiled with accumulation and build up. Found the walls around the prep areas and sink areas soiled. Found the walls in the basement storage room soiled with water stains. (pic states basement is not leaking) to correct thoroughly clear noted areas and clean on a schedule to preclude accumulation.

Found the doors of the card board dumpster left open. To correct keep doors closed.

Found the tiled coving in the basement prep area missing tile. To correct repair/replace coving.

Found the basement screen door left open. Pic corrected by closing door, and has been instructed to monitor that screen door is kept closed to minimize pest.

Health Report - 02/22/2011 (1 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, beans 120°F, chicken 145°F, and buffalo 140°F that is cooked, cooled and reheated for hot holding not reheated to at least 165°F for 15 seconds in the steam table. Pic corrected by having employee reheat items in the oven to 165°For 15 seconds. Pic has been instructed to monitor that employees are properly reheating tcs foods for hot holding.

Found boxes of supplies stored on the floor under shelves in the basement storage room. To correct store supplies on shelves at least 6 inches off the floor. Found an opened roll of aluminum foil on the floor of the cooking line. Pic corrected by wiping box of aluminum foil and storing aluminum foil on shelf.

Found the tiled coving in the basement prep area in poor condition, with missing coving and open gaps. Found the wall behind the the 3 compartment sink with gaps and worn areas. To correct properly repair noted areas.

Observed employee working in the cooking/prep area not wearing hat/hair restraint. To correct provide hat/hair restraint and remind employees to wear them.

Found no thermometer available to measure food temperatures. Pic corrected by providing thermometer.

Found the area around the community compactor/dumpster littered with numerous bags of garbage. To correct work with neighbors and keep compactor/dumpster clean, and schedule additional pickups if needed.

Found wiping cloth stored on top of counter in the cooking prep area with no sanitizing bucket. Pic corrected by providing sanitizing bucket and storing wiping cloth completely submerged under sanitizer.

Found the ceiling above the kitchen cooking line soiled with dusty build up. Found the walls behind the prep table, and the ceiling above the prep area in the basement soiled. Found the walls in the storage area soiled with possible water stains. Found the floors (under equipment, edges and corners) in the entire facility soiled with accumulation. Found the air vents above the coolers in the basement soiled with bird feathers and dust. To correct properly clean noted areas, and clean on a schedule to preclude accumulation.

Health Report - 08/25/2010 (3 critical incident(s))

(Critical) Found the blade of the can opener on the basement prep table soiled with accumulation. Pic corrected by having can opener cleaned and sanitized. Pic has been instructed to monitor that employees are cleaning can opener after use. , found the blade of the can opener on the basement prep table soiled with accumulation. Pic corrected by having can opener cleaned and sanitized. Pic has been instructed to monitor that employees are cleaning can opener after use. On follow up inspection found the blade of the can opener soiled. Pic corrected by placing can opener in the 3 compartment sink, to be washed, rinsed, and sanitzed. Continue to monitor that employees are cleaning can opener after each use. This violation was corrected on routine inspection, and had to be corrected on follow up.

(Critical) Found a gallon of cleaning chemical stored on shelf above salt and pepper grinders. Pic corrected by moving cleaning chemical to chemical storage area. , found a gallon of cleaning chemical stored on shelf above salt and pepper grinders. Pic corrected by moving cleaning chemical to chemical storage area. On follow up inspection did not observe chemical storage in the outdoor dining area as this area was closed and locked. This violation was corrected on routine inspection, and re-verified on follow up.

(Critical) Used a test kit and found dishwashing machine not chemical sanitizing dishes. Pic has called for repair, and has been instructed to either provide sanitizing step, or use the 3compartment sink to wash, rinse, and sanitize dishes. , used a test kit and found dishwashing machine not chemical sanitizing dishes. Pic has called for repair, and has been instructed to either provide sanitizing step, or use the 3compartment sink to wash, rinse, and sanitize dishes. On follow up inspection used a test kit and found the dishwashing machine chemical sanitizing dishes. Continue to use test kit to verify that dishwashing machine is chemical sanitizing dishes. Violation corrected.

Found bird feathers on the basement ceiling vent cover which was above storage shelf and cooler. Found the floor (under equipment, edges and corners) in the entire facility soiled with accumulation and build up. Found the ceiling above the basement prep area soiled with splash and build up. Found the ceiling above the kitchen areas soiled with dusty build up. To correct clean noted areas as soon as possible, and clean on a more frequent schedule.

Observed flies in the basement 3 compartment sink area. To correct monitor and ensure pest control measures are being followed.

Found no sign indicating no smoking in the facility. To correct post no smoking signs in the public entrance areas.

Found the shelves above the steam table soiled with dusty, greasy build up. Found the chalkboard and lights on the cooking line area soiled with dusty, greasy build up. Found the interiors and exteriors of coolers in the basement soiled. To correct clean as soon as possible, and clean on a more frequent schedule.

Found the door of the compactor dumpster and the cardboard dumpster left open. To correct keep door closed.

Found the basement cooking hood not appear to be drawing air. To correct have ventilation system checked, and verify hood is drawing properly.

Found the coving in the basement missing and damaged. Found the side edge wall of the basement door disintegrating. To correct repair/replace coving and wall edge.

Observed employee working on the cooking line not wearing hat/hair restraint. To correct provide hat/hair restraint, and remind employees to wear them.

Found the light in the mens public restroom not working with a portable light hanging with power cord on the floor. To correct repair/replace light.

Found a roll of aluminum foil stored on the floor at the end of the cooking line. To correct store aluminum foil in a more protected manner on shelf off the floor.

Found a container of spoons on the cooking/prep line with handles stored mixed. To correct store utensils with handles up.

Found the shelves in coolers rusty and soiled. To correct clean and finish shelves and replace if necessary.

Found the light shield above the dishwashing area missing. To correct repair/replace light shield.

Found recently made salsa cooling covered in the walk in cooler. Pic corrected by partially removing plastic covers. Pic has been reminded that tcs food, must be cooled from 70°F to 41°F in 4 hours