Rj's Coney Island Llc

Contact Information

215 S. State Street
Ann Arbor, MI 48104

Health Report - 11/05/2013 (9 critical incident(s))

(Critical) Observed broken backflow preventer on garbage disposal in dishwashing area. To correct, please repair/replace broken backflow preventer as soon as possible. I will check on this violation at follow up inspection. Correct within 10 days. ,

(Critical) Observed several plastic pans on clean dishware shelf in back kitchen area in poor repair (fcs are split/broken plastic pieces). All food contact surfaces must be in good repair and smooth and cleanable at all times. Pic corrected by discarding all damaged pans at time of inspection. Violation corrected

(Critical) Observed handsink in dishwashing area not easily accessible for employee handwashing (cleaning supplies/chemicals stored inside of handsink). All handsinks must be fully accessible at all times for proper employee handwashing. To correct, do not store any items in or around any handsink. Pic corrected by removing all cleaning supplies and chemicals from handsink at time of inspection. Violation corrected.

(Critical) Observed no toilet paper in employee restroom (dispenser empty). All toilets must have an adequate supply of toilet paper available at all times. Pic corrected by providing toilet paper at time of inspection. Violation corrected

(Critical) Observed no datemark labels on any potentially hazardous rte food in restaurant (housemade dressings, deli meats, cooked rice, cooked gravy leftover soups, coney burger). As stated in past all potentially hazardous rte foods must have a 7 day consume by datemark label (day 1 is prep/slice date). Temporarily corrected by discarding all above mentioned food items at time of inspection. I will check on this at follow up inspection to ensure compliance. Repeat pf violation. Risk control plan required. ,

(Critical) Observed pan of cooked sausage links in non-operative steam table on cooking line with internal food temps of 65-70f. Sausage links have been left out at room temperature for unknown length of time. Cannot store phf in the temperature danger zone. As stated in past, all phf must be hot held at 135f or more at all times. Pic temporarily corrected violation by discarding sausage links at time of inspection. I will follow up on this violation to ensure compliance. Repeat priority violation. Risk control plan needed. ,

(Critical) Observed no soap at handsink in employee restroom. As stated in past, all handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic temporarily corrected by providing soap at employee restroom handsink at time of inspection. I will check on this at follow up inspection to ensure compliance. Repeat pf violation. Risk control plan required. ,

(Critical) Observed no paper towels at handsinks in cooking and dishwashing areas. As stated in past, all handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic temporarily corrected by restocking paper towel dispensers at time of inspection. I will follow up on this violation to ensure compliance. Repeat pf violation. Risk control plan required. ,

(Critical) Observed can opener blade in back kitchen area with an accumulation of 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 equipment and general clutter in basement storage rooms. To correct, need to remove all unnecessary items from facility as soon as possible

Observed no light shields on any light fixture in back kitchen, dishwashing and prep areas. All overhead lights must have proper light shields and end caps as needed. To correct, please provide as soon as possible

Observed several soup spoons stored in bin on counter in server area with food contact portion of utensil pointing up. All clean utensils must be stored so the food contact portion of utensil is pointing down (and handles are up) to prevent possible contamination of utensil from employee hands.

Observed interior of all coolers on cooking line with an accumulation of food debris. To correct, need to clean now and on a more frequent schedule

Observed steam table on cooking line broken. To correct, need to repair as soon as possible

Observed several food items stored on floor in wif (under food shelves). All food must be stored in a clean, dry area and must be stored a minimum of 6 inches off of ground at all times

Observed several boxes of single service items stored on floor in basement dry storage area. All s/s items need to be stored in a clean, dry area and stored a minimum of 6 inches off of ground at all times

Observed wet mop stored on floor in dishwashing area. All mops must be hung up after use to allow for proper air drying

Observed floors under all cooking equipment on cooking line with a heavy accumulation of grease and food debris. Need to clean now and on a more frequent schedule

Health Report - 05/13/2013 (5 critical incident(s))

(Critical) Observed no soap at handsinks in cooking and dishwashing areas. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by restocking soap at both handsinks at time of inspection. Violation corrected

(Critical) Observed no datemark labels on any potentially hazardous rte foods in facility (housemade salad dressings and sauces in prep area and wic, deli meats in wic, cooked pasta in ric on prep line). All potentially hazardous rte foods must have a 7 day discard date on container (day 1 is prep/slice date). Pic corrected by properly datemarking all freshly sliced deli meats and fresh dressings and discarding all phf with unknown prep dates. Violation corrected

(Critical) Observed several cooked sausage links in pan on counter in prep area with an internal food temperature of 60-70f. Sausage was cooked at least 1-1. 5 hours ago per pic. Cannot store phf at room temperature. All phf must be hot held at 135f or more at all times. Pic corrected by discarding sausage at time of inspection. Violation corrected

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

(Critical) Observed cleaning chemicals (degreaser/windex bottles) stored directly next to food containers on shelf under prep counter in server area (by milk cooler). All chemicals/toxics must be stored below and away from all food at all times to protect food from possible contamination. Pic corrected by removing chemicals from food shelf at time of inspection. Violation corrected

Observed interior of both microwave ovens on prep line soiled with sticky food debris. To correct, please clean now and on a more frequent schedule

Observed floors under cooking equipment and prep units in cooking area with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed small pans above salad prep unit in server area (used to store oil and vinegar) lined with paper towels. Towels are soaked through with oil and are stuck to pans. All equipment and containers/shelving must be smooth and cleanable at all times. To correct, please remove all paper towels and clean all pans and surfaces in salad area as soon possible.

Observed insert pan in top portion of salad prep unit in server area with an accumulation of standing water and mold (insert pan contained individually portioned salad dressings in plastic cups). To correct, need to clean now and on a more frequent schedule. , observed interior of all coolers (including interior door gaskets) on cooking and prep lines with an accumulation of mold and/or food debris. To correct, please clean now and on a more frequent schedule

Observed handsinks in cooking and dishwashing areas soiled with debris. To correct, need to clean both handsinks now and on a more frequent schedule

Observed interior of dishmachine with a heavy accumulation of scale and debris. To correct, please clean now and on a more frequent schedule