Red Hawk

Contact Information

316 S. State Street
Ann Arbor, MI 48104

Health Report - 06/11/2015 (1 critical incident(s))

(Critical) Observed meat shelves in back of wic in need of re-organizing (raw bacon observed on top shelf above rte deli meats, raw whole- muscle beef stored over rte corned beef, and ground beef stored over raw shell eggs). All raw animal products must be stored below and away from all rte foods to help protect rte foods from potential cross contamination. Also, raw animal products that are stored on the same shelves require that the food with the higher cooking temperature be stored below foods that have lower cooking temperatures (for example, raw ground beef has a cooking temperature of 155f, so it needs to be stored below the raw shell eggs which only require a 145f cooking temperature). Pic corrected by re-organizing meat shelves at time of inspection. All rte foods are on top shelf and raw bacon, raw ground beef, raw whole muscle beef on raw shell eggs now on proper shelves. Violation corrected

Observed interior door gaskets on upright freezer near bottom of stairs in basement and door gaskets on salad prep unit in upstairs prep area with significant accumulation of dirt and debris. To correct, please clean now and on a more frequent schedule.

Health Report - 12/11/2014 (4 critical incident(s))

(Critical) Observed container of housemade rte pickled onions in top rail of prep top cooler at end of prep line with internal food temperatures of 50-53f. Onions were stored above the cold rail at time of inspection. All phf must be cold held at 41f or below at all times. Do not store phf above cold rail as it cannot maintain 41f or below. Pickled onions have been in cooler less than an hour, so pic corrected by relocating pickled onions to bottom potion of cooler at time of inspection. Violation corrected

(Critical) Observed 2 containers of rte black beans in steam table on prep line with internal food temperatures of 115-128f. Beans were removed from wic and placed in steam table 1. 5 hours ago per staff. All phf must be reheated to 165f within 2 hours. Please remember that steam tables are designed to hold food hot, not for cooking or reheating. Need to reheat all phf on stove or in microwave within 2 hours to 165f and verify food temperatures with a food thermometer as needed. Pic corrected by reheating beans to 165f on stove and returning beans to steam table at time of inspection. Violation corrected

(Critical) Observed 3 cans of unapproved "industrial-use" raid on 2 shelves in basement. Instructions on raid cans prohibit use in food prep or serving areas of food establishments. If wanting to use insecticides in your facility, will need to purchase approved insecticides for use in food service establishments. Pic corrected by discarding unapproved insecticide at time of inspection. Violation corrected

(Critical) Observed several containers of housemade rte dressings and sauces in wic with expired datemark labels. All potentially hazardous rte foods must be used or discarded within 7 days (day 1 is prep date). To correct, please rotate stock more often and discard all expired foods as required. Pic corrected by discarding all expired sauces and dressings at time of inspection. Violation corrected.

Observed interior of ovens on cook line with an accumulation of greasy dried on debris. To correct, please clean now and on a more frequent schedule

Observed interior of microwave oven in salad prep area with an accumulation of sticky food debris (microwave was not cleaned last night). To correct, please clean now and on a more frequent schedule

Observed the following areas in need of repair: *ceilings in upstairs kitchen prep area at end of cook line (paint chipping/flaking on ceiling/walls). *missing wall tiles in upstairs kitchen prep area. *missing tiles/coving at floor to wall juncture outside of basement wic. *paint chipping/flaking on ceiling and holes in ceiling above clean dishware rack in basement and basement dry storage areas. To correct, please repair/resurface/repaint all these areas as soon as possible so all surfaces are smooth and cleanable

Observed the following areas in need of cleaning: *interior door gaskets on upright freezer in basement (near stairs) (heavy accumulation of dirt and debris). *exterior lids and surfaces of bulk food containers in basement under clean dishware shelf (accumulation of dirt and debris). *floor under/sides of upright freezer in basement (accumulation of spoiled onions that fell under freezer). To correct, please clean all these areas now and on a more frequent schedule

Observed missing light shield on overhead light at end of upstairs prep line (near upright cooler). To correct, please replace missing light shield as soon as possible

Health Report - 06/19/2014 (4 critical incident(s))

(Critical) Observed 5 gallon container of rte guiness cheddar & beef soup and 5 gallon container of rte pinto bean soup in wic with internal food temperatures of 49-60f. Both soups were made yesterday per pic. All phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to utilize shallower pans, ice baths/ice wands before placing hot foods in cooler. Pic temporarily corrected violation by discarding both soups at time of inspection. I will check this item at follow up inspection in 10 days to ensure compliance. Please note: this priority violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control this recurring violation. Please complete plan and fax to 734 222-3930 (attn: carl) within 7 days. If violation is cited at any inspection within the next year, enforcement actions will be required. ,

(Critical) Observed pan of freshly prepared rte cooked beef roast near bottom shelf of speed rack in basement wic with an internal food temperature of 103-107f. Beef roast has been in cooler for an hour per pic. Also, staff are utilizing 5 gallon containers to cool soups in same wic. In order for phf to rapidly cool from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours, staff need to be utilizing shallow pans, ice baths and ice wands before placing hot foods in wic. Also, when cooling thicker cuts of meat, need to cut meat in half or thirds and place uncovered pan on top shelf of wic. Whatever cooling method you employ, staff need to be monitoring foods as they pass through the temperature danger zone. Corrected by educating staff on the temperature danger zone and proper cooling methods at time of inspection. Violation corrected

(Critical) Observed 3 chemical spray bottles hanging on edge of shelf in bar area. Bottles are stored above boxes of napkins, straws and single use stir sticks. All chemicals and toxics must be stored below and away from food and single service items at all times to protect items from potential contamination. Pic corrected by relocating chemical bottles to approved location at time of inspection. Violation corrected.

(Critical) Observed can opener blade and gear area in basement prep area with an accumulation of dried on food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. Violation corrected

Observed broken handle on combination valve of water faucet in ladies restroom in basement. To correct, please repair as soon as possible

Health Report - 12/05/2013 (4 critical incident(s))

(Critical) Observed 5 gallon container of rte gumbo soup in basement wic with an internal food temperature of 51-53f. Soup was prepared yesterday per staff. All cooked soups must cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Pic stated correct cooling procedures (shallow pans, ice wands/ice baths), but staff need to be verifying temperatures of phf as food passes through the temperature danger zone. Pic corrected b y discarding gumbo soup at time of inspection. Violation corrected.

(Critical) Observed facility not sanitizing pans and utensils correctly as i measured 0 ppm of chlorine in basement dishmachine. All dishmachines must be sanitizing as per manufacturers directions (in this case 50-100ppm). Ecolab called at time of inspection. Dishmachine repaired and now sanitizing at 100ppm. Violation corrected.

(Critical) Observed no paper towels at handsink in bar area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by providing paper towels at bar handsink at time of inspection. Violation corrected

(Critical) Staff need to be verifying sanitizer concentration in basement dishmachine more often. Pic corrected by educating staff on proper sanitizer concentrations and test strip use at time of inspection. Violation corrected.

Health Report - 06/05/2013 (1 critical incident(s))

(Critical) Observed sheet pan of raw chicken breasts stored above rte sliced watermelon and other rte fruits in 2 door upright cooler in upstairs prep area (end of prep line). All raw animal products must be stored below and away from all rte foods at all times to prevent possible cross contamination. Pic corrected by relocating raw chicken to bottom shelf of cooler at time of inspection. Violation corrected

Health Report - 12/19/2012 (0 critical incident(s))

This incident (41383) does not have any more information on it

This incident (24986) does not have any more information on it

Health Report - 06/12/2012 (1 critical incident(s))

(Critical) Observed dishmachine not properly sanitizing as i measured 0ppm of chlorine at time of inspection. Ecolab called at time of inspection. Dishmachine needs to be sanitizing as per manufacturers directions (in this case 50-100ppm). Ecolab arrived at time of inspection and repaired dishmachine. Dishmachine now sanitizing at 75ppm. Critical corrected.

Observed wet wiping cloths not completely submerged in sanitizer solution at salad prep station. All wiping cloths must be completely submerged in wiping cloth buckets to prevent accumulation of bacteria.

Staff need to verifying sanitizer concentration in dishmachine more often. To correct, please train employees on proper test strip usage as needed

Health Report - 12/12/2011 (1 critical incident(s))

(Critical) Observed 2. 5 gallon container of raw beef stored above rte salad dressings on top shelf of wic in basement. Also, observed container of raw pooled eggs on top shelf of ric on prep line above pasta noodles and housemade sauces and next to rte tortilla wraps. All raw animal products must be stored below and away from rte food items at all times to prevent possible cross contamination. Pic corrected by relocating raw beef to bottom shelf of wic and pooled eggs to bottom shelf of ric at time of inspection. Critical corrected

Observed floor in beer cooler in basement with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Observed old equipment and general clutter in dry storage room in basement. Also, old/extra containers/equipment are collecting debris. To correct, please remove all unnecessary items from basement storage areas as soon as possible. If wanting to keep extra equipment (pans, containers etc. . . ) must store in an approved manner and keep clean

Observed ceiling above ice machine in basement in poor repair (tiles missing/broken). To correct, please repair as soon as possible

Health Report - 06/21/2011 (3 critical incident(s))

(Critical) Observed bottom of blender (blade to cap interface) with an accumulation of mold and debris. Staff are not completely disassembling blender cup before sending through dishmachine. All blender components must be washed, rinsed and sanitized after use and must be clean to sight and touch. To correct, please educate all dishwashers/bartenders on proper blender cleaning procedures as needed. Pic corrected by disassembling blender and sending all components through dishmachine at time of inspection. Critical corrected

(Critical) Observed several containers of housemade sauces, rte salad dressings, roasted garlic and housemade salads in basement wic and server prep unit in kitchen with expired datemark labels (all expired between 6/4/11 and 6/19/11). All potentially hazardous rte foods must be used or discarded after 7 days (day 1 is prep date). To correct, please rotate stock more often and discard all phf with expired datemark labels. Pic corrected by discarding all expired housemade sauces, dressings, garlic and salads at time of inspection. Critical corrected.

(Critical) Observed rte cheese, roasted tomatoes, rte deli meats, housemade sauces and dressings, sliced tomatoes and sliced melons in top and bottom portions of prep unit cooler with internal food temps of 50-64f. Pic stated that cooler was not holding properly this morning and they cleaned off the compressor. Staff then used ice to supplement cooler in top rails. When i checked food temps, all ice in the top rails had melted and food in bottom portion was out of temp as well. All phf must be cold held at 41f or below at all times. Do not use this cooler to store phf until properly repaired and then inspected by the washtenaw county health dept. Pic temporarily corrected violation by discarding all above mentioned food items and calling for repair at time of inspection. I will check this item at follow up inspection. Correct within 10 days. ,

Observed prep unit cooler in cooking area (near dishmachine) in poor repair (interior doors are repaired with duct tape) and not able to consistently hold at 41f or below. To correct, please repair or replace cooler as soon as possible

Observed interior door gaskets on ric in bar area with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule

Observed some chipped paint on ceiling above clean dishware rack in back kitchen area. To correct, please repaint as needed

Health Report - 12/13/2010 (1 critical incident(s))

(Critical) I found mushrooms and beef gravy stored at a temperature of 128 degrees f. In the hot holding well. Potentially hazardous foods (phf) like these must be held hot at a temperature of 135 degrees f. Or above. This is to prevent rapid bacteria growth which can cause food borne illness. The hot holding equipment must be able to maintain a minimum temperature of 135 degrees f. , if the equipment can not maintain this standard it must be replaced. A follow-up inspection will be made to ensure that this critical violation is corrected.

I found that two lettuce containers are stored uncovered inside the refrigerator. Food must be protected from contamination at all times. This includes while in storage. Staff must ensure that food containers are covered while in storage.