Roger Monk's

Contact Information

5400 Plymouth Road
Ann Arbor, MI 48105

Health Report - 12/18/2014 (5 critical incident(s))

(Critical) Observed facility made whipped butter sitting out for an hour at 50f. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct: put noted item into the cooler to rapidly cool it down to 41f or below and discontinue storing noted item out on the cart. Corrected: person in charge placed the noted item into the cooler to rapidly cool it down

(Critical) Observed the dish washer not sanitizing, tested below 10ppm. A chemical sanitizer used in a sanitizing solution for a mechanical operation at contact times shall be used in accordance use instructions. To correct: have the noted machine repaired. Corrected: person in charge had the machine repaired to sanitize properly

(Critical) Observed clam chowder soup that was cooked yesterday at 45f and still in the cooling process, located in the walk-in cooler, in a tightly sealed container. Cooling shall be accomplished in accordance with the time and temperature by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; pf (2) separating the food into smaller or thinner portions; pf (3) using rapid cooling equipment ; pf (4) stirring the food in a container placed in an ice water bath; pf (5) using containers that facilitate heat transfer; pf (6) adding ice as an ingredient; pf or (7) other effective methods. Pf to correct: discard the noted food and start cooling the noted food with one of the above, approved methods corrected: person in charge discarded the noted food and stated that the food would be cooled with an ice bath and would leave it loosely covered to allow the cold air to penetrate the noted food

(Critical) Observed clam chowder soup that was cooked yesterday at 45f and still in the cooling process, located in the walk-in cooler, in a tightly sealed container. Cooked potentially hazardous food shall be cooled: (1) within 2 hours from 135f to 70f; p and (2) within a total of 6 hours from 135f to 41f or less. P to correct: discard the noted food and discontinue cooling food in sealed containers. Corrected: person in charge discarded the noted food and stated that they would cool the food in containers that are not sealed.

(Critical) Observed the following soiled food contact surfaces: 1. Can opener blade. 2. French fry cutter. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct: wash, rinse and sanitize the noted items. Corrected: person in charge had the noted items washed, rinsed and sanitized.

Observed the following parts of the facility in need of repair: 1. Wall behind the cook line. 2. Wall directly below the dish washing machine. 3. Paint peeling on the ceiling near the cook line. 4. Wall under the ansl system near the cook line. Physical facilities shall be maintained in good repair. To correct repair the noted parts of the facility

Health Report - 07/03/2014 (3 critical incident(s))

(Critical) Observed the following food contact surfaces soiled with a food debris build up: 1. Underside of the kitchen aide mixer mixing arm that hangs over the mixing bowl. 2. Underside of the hobart mixer mixing arm that hangs over the mixing bowl. 3. Can opener blade. 4. Small black food processor. 5. French fry cutters. 6. Underside of shake mixer that hangs over the shake container. 7. Back part of the slicer. 8. Interior of the orange salad spinner. 9. Multiple pans and utensils in clean dish storage. Equipment food-contact surfaces and utensils shall be cleaned: (1) before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) corrected by washing, rinsing and sanitizing the noted items.

(Critical) Observed the hand sink side of the two compartment sink leaking water underneath, located in the prep area of the kitchen. A plumbing system shall be: (a) repaired according to law;(p) and (b) maintained in good repair. Correct by repairing the noted plumbing to eliminate the leak

(Critical) Observed multiple food items past the facility use by date. A food specified in # 3-501. 17(a) or (b) shall be discarded if it: (1) exceeds the temperature and time combination specified in # 3-501. 17(a), except time that the product is frozen; (p) (2) is in a container or package that does not bear a date or day; (p) or (3) is appropriately marked with a date or day that exceeds a temperature and time combination corrected by discarding the noted food into the garbage and the person in charge stated that they would start checking food dates everyday before they open

Observed the dumpster being stored on the dirt/grass. An outdoor storage surface for refuse, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Correct by having the waste management company place it on the cement

Observed the following non-food contact surfaces soiled with a food debris build up: 1. Sides of all cook line equipment. 2. Exterior of the cusinhart food processor base. 3. Window sill by the hand sink on the cook line. Non food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct by cleaning the noted items and cleaning at a frequency that maintains it free of soil build up

Observed the following coolers pooling water: note: both cooler were holding at 41f or below and were not being used to store anything potentially hazardous at the time of inspection. 1. Keg cooler, located in the kitchen across from the cook line. 2. Beer cooler, located at the bar. Equipment shall be maintained in a state of repair and good condition. Correct by repairing the noted coolers to eliminate the noted leaking water

Observed the following parts of the facility with a soil debris build up: 1. Floor under the cook line, especially where the floor meets the wall. 2. Wall behind the cook line. Physical facilities shall be cleaned as often as necessary to keep them clean. Correct by cleaning the noted areas and cleaning at a frequency that maintains it free of soil build up

Observed the following parts of the facility in need of repair: 1. Peeling paint on the ceiling near the cook line. 2. Four ceiling tiles in poor repair in the back in the dry storage area. 3. Wall behind the cook line has several missing tiles. 4. Wall under and behind the dish machine has several missing tiles. Physical facilities shall be maintained in good repair. Correct by: 1. Removing old paint and painting the areas of the ceiling that are peeling. 2. Replacing the ceiling tiles with new ones. 3. Repairing the tile or covering the wall with something that is heat resistant and smooth and easily cleanable. 4. Repair the tiles, clean and paint or cover with frp wall covering to protect it and make it smooth and easily cleanable

Health Report - 12/12/2013 (0 critical incident(s))

Unfortunately, found the 2 comp sink in the back area of the kitchen to be leaking again. To correct - repair/replace this sink as needed. Since this is also the hand sink for this prep area, its function is vital

Still found missing tiles from walls in several areas of the kitchen. To correct - continue to move towards replacing these tiles.

Found the following areas of the kitchen to have an accumulation of dust, dirt, or greasy debris on them: the burners and crumb trays of the stove on the cook line, the floors and walls behind the cook line, the floors in the dry storage area under the shelving units, the windowsills. In the bar area, the plastic lower liquor bottle holder mounted on the side of the cooler is sticky from liquor drips. To correct - continue to work on cleaning these areas now and more frequently, especially the stove burners and crumb tray.

Found the gaskets on the 2 door upright to be split, worn and sagging. To correct - replace the gaskets on this unit

Health Report - 06/13/2013 (0 critical incident(s))

Found the following areas of the kitchen to have an accumulation of dirt, grease, and/or debris on them: the burners of the stove and crumb tray under, the top vent of the broiler, the floors and walls on the cook line, the server's salad bar container, the shelving where baking supplies are kept, the shelf over the prep area needs cleaning and foil replaced. To correct - continue to work on cleaning these areas, and keep on a more frequent cleaning schedule

Still finding missing tiles on kitchen walls. To correct - continue to move towards replacing these missing tiles

Still many areas where unused items are stored in the kitchen and prep area. There are many old boxes with unused dishware, glassware, etc. Stored on lower shelves. These boxes are saturated with grease and debris. To correct - continue to purge kitchen and prep areas of these boxes of items that are not currently used in the business

Health Report - 12/06/2012 (0 critical incident(s))

This incident (25391) does not have any more information on it

This incident (41508) does not have any more information on it

Health Report - 06/14/2012 (0 critical incident(s))

Found hand sink near the dish machine to have used lemon and orange slices and swizzle sticks in it. To correct - hand sinks are not to have any debris in them that could re-contaminate hands that are being washed. It was discussed that the strainer used for dumping drinks will be relocated so as to not interfere with hand washing at this sink

Found several areas in the kitchen where there are missing tiles from the walls. Also found a filter missing from the hood. To correct - work on replacing the missing tiles. The hood may need servicing if it "gets smokey" when all filters are in place. Please discuss this situation with a service technician and/or hood cleaning contractor. Missing filter sections under a hood can lead to excessive grease in the ventilation system which can create a fire hazard

Found lighting fixtures and/or bulbs not working above salad prep area, under the hood, and over the back stove. To correct - repair fixtures and or replace burnt out light bulbs to provide the necessary lighting levels in these work areas

The pasta pot and strainer are in poor repair. The pot is severly charred and the strainer is well worn and needs to be replaced. To correct - replace pasta pot and strainer

Found door from the dining room to the deck to be propped open without a screen in place. To correct - the door must be kept closed or a screen door must be installed in this location

Found the 2 compartment sink still leaking. It is noted that this sink is actually cracked, it is not a piping leak. Currently, this sink is used as a hand wash sink and a bucket is placed underneath to contain the leak. To correct - it may be necessary to cease using this sink at all if the crack cannot be repaired. The use of the bucket catching the drain water cannot continue indefinitely. Please explore an alternative to this situation before the next routine inspection. Please feel free to contact this office to discuss possible options

Found floors and walls on cook line to have an accumulation of grease and dirt on them. The lower shelves throughout the kitchen are also in need of cleaning. The shelf above the prep table in the back needs to be cleaned off and the old foil replaced. To correct - clean these areas now and keep on a more frequent cleaning schedule

Found the slicer to be apart, clean parts in a dish rack, but the blade was still dirty. Slicer had not been in use for several weeks. To correct - make sure all parts of the slicer are cleaned after use and before it is stored

Health Report - 12/06/2011 (2 critical incident(s))

(Critical) Found several in-house made food items, butters and sauces, in the reach-in cooler and wic also sliced tomatoes, and other rte foods that were past their expiration dates. Pic corrected by discarding all expired food items

(Critical) Found sides, tops of all cooking equipment (stoves, ovens, grills, hood, vents, grease pans under burners) to have a heavy accumulation of grease and debris. Also found many dirty dishes and utensils that were stored as clean. To correct - clean now and keep on a more frequent cleaning schedule as these items have been neglected. To correct - go through clean dish bins, remove all dishes that are not clean. Also, remove extra dishes that are not needed and store in a separate location. Clean dish bins by the dishwasher is a problem area that needs this type of attention. The escargot dishes need to be hand cleaned to remove the build up of food debris. , found sides, tops of all cooking equipment (stoves, ovens, grills, hood, vents, grease pans under burners) to have a heavy accumulation of grease and debris. Also found many dirty dishes and utensils that were stored as clean. To correct - clean now and keep on a more frequent cleaning schedule as these items have been neglected. To correct - go through clean dish bins, remove all dishes that are not clean. Also, remove extra dishes that are not needed and store in a separate location. Clean dish bins by the dishwasher is a problem area that needs this type of attention. The escargot dishes need to be hand cleaned to remove the build up of food debris. 12/22/11 - corrected - found cooking equipment to be much cleaner than at the time of the routine inspection. Also found the clean dish tubs to be much improved with only two dirty au gratin dishes. Make sure staff is looking closely at the dishes before they are put into clean tubs. ,

Found sides, tops of all cooking equipment (stoves, ovens, grills, hood, vents, grease pans under burners) to have a heavy accumulation of grease and debris. To correct - clean now and keep on a more frequent cleaning schedule as these items have been neglected. , found sides, tops of all cooking equipment (stoves, ovens, grills, hood, vents, grease pans under burners) to have a heavy accumulation of grease and debris. To correct - clean now and keep on a more frequent cleaning schedule as these items have been neglected. ,

Found the vacuum breaker on the dishwasher to be encrusted with scale and mineral deposits which could suggest that the device may not be functioning correctly. Also, the vacuum breaker on the detergent dispenser is broken with a missing cap. To correct - repair/replace these two devices

Found walls by dishwasher and by the stove to be greasy and with an accumulation of debris. To correct - clean now and keep on a more frequent cleaning schedule as these items have bee cited several times in the past and have not been corrected

Found several areas in the kitchen where dead pests (flies, spiders, etc. ) are accumulating. To correct - clean now and keep on a more frequent cleaning schedule. , found several areas in the kitchen where dead pests (flies, spiders, etc. ) are accumulating. To correct - clean now and keep on a more frequent cleaning schedule. 12/22/11 - found some of the dead pests had been removed. Continue with clean-up

Found old butcher block surfaces in prep area to be in need of cleaning/sanding and repairing or chalking of the deep separations in the wood. It is noted that food is not directly in contact with the butche block; cutting boards are used

Health Report - 06/09/2011 (0 critical incident(s))

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

Observed floors under cooking equipment with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

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

Observed spice shelf and spice containers across from fryers in cooking area with a heavy accumulation of grease and debris. Please clean now and on a more frequent schedule