Racquet Club Of Ann Arbor

Contact Information

3010 Hickory Ln
Ann Arbor, MI 48104

Health Report - 07/10/2015 (2 critical incident(s))

(Critical) Corrected at time of follow-up inspection: nacho cheese found >150°F. Food employee used their thermometer to confirm proper temperature; confirmed with my thermometer. Please continue to use your food thermometer throughout the day to assure proper food temperatures. The nacho cheese shall maintain at 135°F or above at all times. Nacho cheese dispensing machine is left on 24 hours a day

(Critical) Corrected at time of follow-up inspection: accurate food thermometer available in facility for monitoring food temperatures. Please continue to use your food thermometer throughout the day to assure the cold food items maintain at 41°F or below and the hot food items at 135°F or above

Health Report - 06/25/2015 (3 critical incident(s))

(Critical) Observed some refrigerated, ready-to-eat, potentially hazardous food items without date marking. Once opened, prepared or removed from the freezer these food items shall be clearly marked with the discard date. Corrected at time of inspection by discarding portion cups of hummus without any date marking; labeling an open bag of sliced turkey (opened today) and container of fully-cooked chicken (opened today) and container of cole slaw (prepared yesterday) with proper date mark time period. Add 6 days to open date, prep date or date removed from freezer

(Critical) No food thermometer available for monitoring food temperatures. Please provide accurate food thermometer. Not corrected. ,

(Critical) Nacho cheese found at improper temperature in nacho cheese dispenser. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by discarding nacho cheese found at 123°F. Pic placed an "out of service" sign on nacho cheese dispensing machine. Please adjust or repair dispensing unit to provide nacho cheese at a minimum 135°F at all times. Per pic nacho cheese dispensing machine is left on 24 hours per day. ,

Please provide handwash reminder signs in restrooms that employees use. Some employees do not use employee restroom in kitchen

Nacho cheese dispensing machine not maintaining nacho cheese at proper temperature. Equipment shall be capable of maintaining food at proper temperature; for hot holding 135°F or above

Some boxed food items stored on the floor in the rear kitchen. Please provide adequate shelving to store a minimum 6 inches above the floor

Observed food employee without hair restraint. All food employees shall wear hair restraints that effectively restrain their hair and to prevent employee from touching their hair

Tighten water supply inlet on dipper well to maintain proper air gap; currently air gap less than one inch. The air gap shall be at least twice the diameter of the water supply inlet above the flood level rim of the dipper well and may not be less than one inch.

Health Report - 06/26/2014 (0 critical incident(s))

Observed floor under upright freezers in back kitchen area with an accumulation of food debris (blueberries). To correct, please clean now and on a more frequent schedule.

Observed plastic ice scoop laying on top of ice in pop machine ice bin. All scooping utensils must be stored so the handle is extended up and out of food product to protect food from sources of potential contamination (like employee hands)

Observed interior door gaskets on one door prep unit cooler in front prep area with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule. , observed interior of ice cream freezer in front prep area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Health Report - 06/24/2013 (0 critical incident(s))

This incident (24632) does not have any more information on it

This incident (41306) does not have any more information on it

Health Report - 06/19/2012 (0 critical incident(s))

Observed no paper towels at handsink in employee restroom (automatic dispenser needs new batteries). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Current serv safe manager (emily) does not work a regular shift in facility. Other managers (jeff& greta) supposed to take serv safe class this summer. Once received, please fax copy of serv safe certificate to carl walczesky at 734 222-3930. Correct within 90 days

Observed interior of danby refrigerator in back kitchen area with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Observed ice scoop laying on top of ice in pop machine ice bin. All scooping utensils must be stored so the handle is extended up and out of food product to protect food from sources of contamination (from employee hands).

Health Report - 06/20/2011 (3 critical incident(s))

(Critical) Observed food employee come in to kitchen to begin shift and not wash hands before putting on gloves and start preparing rte food. All food employees shall wash their hands frequently and anytime possible hand contamination could have occurred. Corrected by educating all employees on proper handwashing procedures including how and when to wash. Critical corrected

(Critical) Staff not able to properly sanitize dishware and utensils as i observed 0 ppm of quat in 3 compt sink (dispenser is not working correctly). According to concentration log hanging up next to sink, staff changed sanitizer container yesterday and measured 200ppm. Pic rechecked sanitizer container in automatic dispenser and discovered that container was not seeded properly from changing last night. Pic properly changed new sanitizer container and we remeasured concentration dispensing at 200ppm. Please retrain all dishwashers/staff on proper dishwashing and chemical changing procedures (including test strip usage). Critical corrected.

(Critical) Observed no paper towels and hot water shut off at only handsink in prep area of kitchen. Improper handwashing and poor employee hygiene are the leading causes of foodborne illness transmission. Please remember that all handsinks must be stocked with soap, paper towels and have hot water at all times for proper employee handwashing. Pic corrected by turning hot water valve on and restocking paper towels at time of inspection. Also, educated staff on foodborne illness risk factors. Critical corrected

Observed used ice cream scoops stored on counter in ice cream prep area (dipper well was turned off). Cannot leave used utensils laying on counter as they can accumulate bacteria. Need to store all ice cream scoops in operational dipper well at all times when not in use. , observed ice scoop buried in ice machine in corner of prep area. All ice scoops and utensils must be stored so the handle does not contaminate rte foods/ice. To correct, please relocate ice scoop to proper scoop holder in front of machine when not in use

Observed ventilation cover above upright freezers in corner of prep area with an accumulation of dust and debris. To correct, please clean now and on a more frequent schedule

Health Report - 06/22/2010 (0 critical incident(s))

Observed floors throughout entire kitchen with an accumulation of dirt and debris. To correct, please sweep and mop now and on a more frequent schedule

Health Report - 06/22/2009 (1 critical incident(s))

(Critical) Observed pop nozzles on pop machine in prep area soiled with mold and debris. All pop nozzles/pop machine components must be washed, rinsed and sanitized every 24 hours or as needed and must be clean to sight and touch. I will check this item at follow up inspection. , observed pop nozzles on pop machine in prep area soiled with mold and debris. All pop nozzles/pop machine components must be washed, rinsed and sanitized every 24 hours or as needed and must be clean to sight and touch. I will check this item at follow up inspection. Follow up site visit 7/6/09: all pop nozzles and pop machine components are clean to sight and touch and new cleaning procedures have been implemented. Critical corrected

Observed no thermometers or other temperature measuring devices in facility to measure internal food temperatures of phf. This violation must be corrected immediately. Please obtain proper food grade thermometers, calibrate as needed, and train all staff on correct usage. I will check this item at follow up inspection

Some employees in kitchen (dishwashers) not able to verify sanitizer concentration in 3 compt sink with test strips. To correct, please train all employees on correct 3 compt sink setup and proper test strip usage

Observed squeeze bottles of oil, vinegar and liquid butter on counter in prep area and working containers of sugar and flour on shelf in back kitchen area not labeled with common name. All working containers of food and spices must be labeled with product common name at all times for proper identification

Observed scoop used to dispense frozen fruit for smoothies sitting in container of standing water on counter in prep area. Please cease this practice immediately as standing water is an excellent source of bacterial growth. All dispensing utensils must be properly stored at all times. To correct, store utensils in hot water of 135f or more or install a dipper well with continuously flowing water.

Observed several dead bees trapped in light shields in prep area of kitchen. Also observed old wasp nest in back kitchen area window (on outside of window behind screen). To correct, please remove all dead insects/old nests as soon as possible