Quickie Burger Bar & Grill

Contact Information

800 S. State Street
Ann Arbor, MI 48104

Health Report - 04/24/2015 (0 critical incident(s))

This incident (68130) does not have any more information on it

Health Report - 10/14/2014 (0 critical incident(s))

This incident (65267) does not have any more information on it

Health Report - 04/11/2014 (0 critical incident(s))

Observed single use portion bags for frozen items being reused. Correct by not reusing these portion bags. This is a repeat violation.

Health Report - 10/10/2013 (1 critical incident(s))

(Critical) On the top portion of the prep top cooler on the main cook line observed the following cold holding tcs food/temperature combinations: hummus at 51 degrees f. Spinach dip at 53 degrees f. Shredded cheddar cheese at 51 degrees f. Mac n cheese at 52 degrees f. These items had been in the cooler since opening preparations at 10 am. The air temp inside the upper part of the unit registered 50 degrees f. Non tcs foods were found to be at 50 degrees f. The above mentioned tcs items were discarded. All tcs foods were replenished with fresh items and placed into properly functioning refrigeration. Pic called for service repair. Item temporarily corrected and will be checked on followup. ,

Observed single use portion bags for frozen items being reused. Correct by not reusing these portion bags

Observed the top portion of the prep top cooler on the main cook line with an air temperature above 41 degrees. Cooler is unable to maintain tcs at 41 degrees f or lower. Pic states she will call for service on the unit. Operation of unit will be checked during followup.

Observed two items to be repaired: 1. Door seals on the main cook line observed the door seals of the reach in portion of the prep top cooler cracked. Correct by replacing the door seals. 2. Can opener blade observed the can opener blade to be dull correct by replacing blade. Correct each item as outlined

Health Report - 04/16/2013 (0 critical incident(s))

This incident (24469) does not have any more information on it

This incident (41261) does not have any more information on it

Health Report - 10/24/2012 (1 critical incident(s))

(Critical) On the top portion of the prep top cooler on the main cook line observed the following cold holding tcs food/temperature combinations: hummus at 51 degrees f. Spinach dip at 53 degrees f. Shredded cheddar cheese at 51 degrees f. Mac n cheese at 52 degrees f. These items had been in the cooler since opening preparations at 10 am. The air temp inside the upper part of the unit registered 50 degrees f. Non tcs foods were found to be at 50 degrees f. The above mentioned tcs items were discarded. All tcs foods were replenished with fresh items and placed into properly functioning refrigeration. Pic called for service repair. Item temporarily corrected and will be checked on followup. ,

Observed the top portion of the prep top cooler on the main cook line with an air temperature above 41 degrees. Cooler is unable to maintain tcs at 41 degrees f or lower. Pic states he will call for service on the unit. Operation of unit will be checked during followup.

Health Report - 04/17/2012 (0 critical incident(s))

This incident (24472) does not have any more information on it

This incident (41263) does not have any more information on it

Health Report - 10/07/2011 (7 critical incident(s))

(Critical) Observed no air gap in the toilet tank in employee bathroom.

(Critical) Observed spray rinse nozzle extends below the flood rim of the three compartment sink. To correct provide required air gap above three compartment sink

(Critical) Observed several drain lines under pop machine cabinet without air gap. Correct by providing proper air gap.

(Critical) No handwashing sink observed in the front kitchen/bar area. Correct by installing an approved handwashing sink

(Critical) Menu does not include the disclosure statement. Correct by providing disclosure of which menu items may be served raw or undercooked

(Critical) Observed chemicals stored over top of bottled beverages. Correct by relocating food to proper storage area

(Critical) Main floor mop sink and basement mop do not have backflow prevention devices. Correct by installing a atmospheric vacuum breaker downstream of all terminal shut off devices.

Observed pans stored wet. Correct by properly airdrying pans before stacking

Observed garbage disposal connected to wash compartment of three compartment sink. Garbage disposal may not be installed in a required sink

Observed packaged food containers stored under sewage line. Correct by relocating stored containers to suitable location

No sanitizer test kit available at the front bar sink area. Correct by providing a test kit for the sanitizer used

Health Report - 04/20/2011 (1 critical incident(s))

(Critical) I found that parr cooked burger's being held hot on a side grill are at a temperature of 127 degrees f. As discussed at the time of the inspection, these burger's must be held at a temperature of 135 degrees f. Or above, prior to the final cook off. Final cooking temperatures were checked and all were found to be at a temperature over 155 degrees f. Corrected at the time of inspection. The burger storage container was relocated to the center of the grill and they are now at a temperature of 150 degrees f.

Quat. Test strips are not readily available. There must be handy at all times.

Health Report - 10/19/2010 (1 critical incident(s))

(Critical) Uncooked hamburger patties are stored in close proximity to tomatoes, onions and other hamburger toppings. This practice must be immediately discontinued. Corrected at the time of inspection. The hamburger patties have been relocated.