Pub Pizza

Contact Information

2045 Packard
Ann Arbor, MI 48104

Health Report - 02/10/2011 (0 critical incident(s))

The following areas are in need of cleaning at this time and more frequently in the future: 1) the floor sink drain for the three compartment sink; 2) the tops of the upper shelves above the prep counter and prep cooler; 3) other random surfaces with flour and/or dust accumulation on them such as the paper towel dispenser, electrical panels/conduit, window ledge, etc

Purchase a metal stem food thermometer for use in this shop exclusively

The menus still have a statement indicating the pizza dough is in-house made daily. Revise your menus by deleting this statement as is misleading to your customers since the dough is commercially prepared.

Health Report - 08/05/2010 (0 critical incident(s))

The menus indicate the pizza dough is made fresh daily. Please revise the menus by deleting this statement as it is misleading to your customers since it is a commercially prepared dough

This operation is lacking a certified food safety manager. Within three months (90 days) provide an employee who has passed the food safety certification exam

Please begin using the available chlorine test papers to verify your sanitizer concentrations. Observed the chlorine test paper box to be dust covered and the rolls of test paper to still be wrapped in foil.