Roly Poly

Contact Information

2412 E. Stadium Blvd.
Ann Arbor, MI 48104

Health Report - 04/03/2014 (3 critical incident(s))

(Critical) Observed a large square plastic tub that has a hole melted through it on one of the corners about half way up the side. Someone has taped this hole from the outside. This melted surface is not smooth and easily cleanable. Corrected by removing this container from the establishment. In the future, do not repair food contact surfaces/equipment with items such as tape, glue, etc.

(Critical) Upon arrival around two p. M. , the soups (three 1/3 pans) had been removed from the hot holding unit about five to ten minutes prior and placed in the three door upright cooler. The soups were in covered metal containers on the bottom of the unit. The chicken noodle soup (smallest amount) was at 112f, the vegetable soup (1/3 to 1/2┬░Full) was at 137 and the mushroom soup (1/2 to 2/3┬░Full) was at 147f. Corrected by removing these soups from the unit removing the covers and placing them in an ice bath in the food prep sink to ensure rapid cooling

(Critical) Observed sprouts to be at 45 and 47/48f in the tops of the two prep coolers. In one unit the sprouts were stored in a plastic bag in a insert pan and in the other unit they were stored in a plastic tub resting in an insert pan. This storage method separates the food too much from the cold source. Corrected by discarding the sprouts. In the future, only store this food item in the reach in portion of the unit

Observed the door seal on the middle door of the three door upright to be torn. Provide a replacement seal to keep the cold air in the unit and to provide a smooth and cleanable surface

Some areas of the ice production compartment and the ice machine chute area are in need of cleaning now and more frequently to remove this slime growth

Health Report - 10/15/2013 (2 critical incident(s))

(Critical) The following food contact surfaces were observed to be unclean: the interior of the ice making machine and behind the protective guard on the electric food slicer. The food slicer was cleaned and sanitized during the inspection. As soon as possible, turn off this unit discard existing ice, and wash, rinse and sanitize the interior surfaces

(Critical) Observed a metal stem food thermometer in a refrigerator to be reading about 8f too cold. Corrected by re-calibrating

The floor sink for the food prep basin and the drain for the dining room soda system located in the base cabinet are in need of cleaning to remove debris build-up down in the drain pipes

The two door, low-boy refrigerator was operating at a slightly elevated temperature. This unit was set on 2 of 9 on the temperature dial. The dial was turned to a setting of 4 to lower the air temp slightly. Monitor this unit to ensure it maintains 41f or below

Health Report - 04/18/2013 (4 critical incident(s))

(Critical) Observed several cheeses (cream, blue and feta) and fresh sprouts in the top of the prep coolers to be 44 to 57f. Corrected by relocating the foods found in the lower 40's to the reach in portion of the cooler, and discarding the foods in the upper 40's to 57f. Other foods in the unit were maintaining proper temperature. The reason for the above foods to be elevated in temperature was due to the method of storage: food in a plastic container resting inside a metal food pan. In the future, staff will keep these foods in the bottom of the cooler

(Critical) Observed multiple squeeze bottle spouts to be slightly rough. Trim them with a sharp razor blade to provide a clean tip on the spout

(Critical) Observed a can of household use only raid ant and roach spray. This product is not approved for use at a restaurant facility. Corrected by removing this insecticide from the store

(Critical) The following items were found to be unclean: a kitchen knife on the knife rack, interior of the ice making machine, and a portion of the electric food slicer. Clean these areas now and maintain them clean. The slicer and knife were cleaned during the inspection

Observed a few of the plastic food tubs to be stacked on a shelf above the dish sinks to be still damp. Please allow these containers time to fully air dry prior to stacking them. This will prevent bacterial growth and mold

Health Report - 10/25/2012 (0 critical incident(s))

This incident (41521) does not have any more information on it

This incident (25441) does not have any more information on it

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

Observed a wet mop head resting in the mop bucket. Please hang up wet mop heads above the mop sink to facilitate faster drying

Observed the tips of the drain outlet pipes for the ice/beverage station equipment and the interior surfaces of the receiving drain in the base cabinet are in need of cleaning at this time and more frequently in the future

Observed the chute for the ice machine beverage dispenser to be in need of cleaning more frequently

Health Report - 10/18/2011 (2 critical incident(s))

(Critical) Observed the quat sanitizer solutions in the three compartment sink and the two spray bottles to be not mixed properly. Corrected by adjusting the concentration to 200 ppm

(Critical) Observed phfs (chicken, cream cheese, brie cheese, other wrapped meats, etc. ) in the two sandwich wrap make line coolers (top and bottom) to be at 45 to 51f. All phfs must be kept at 41f and below.

Ensure staff are using the provided quat test papers to verify each batch of sanitizer prepared is at 200 ppm.

The two sandwich make line coolers are not maintaining phfs at 41f and below throughout the day. Adjust/repair/replace these refrigerators as needed to maintain foods at 41f and below. Utilize pan covers to help maintain foods at proper temperature and/or store foods that are difficult to maintain at 41f in the reach-in portion of the cooler (such as small pieces of meats/cheese that are currently stored in large open food pans on the top of the cooler).

Health Report - 04/25/2011 (1 critical incident(s))

(Critical) 1) observed the western deli prep cooler (top and bottom) to be maintaining phfs (deli meat, cheeses, canned vegetables, in-house made/modified sauces & dressings) at 46 to 53f. Temporarily corrected by discarding these foods. This unit may not be used to store phfs until it is adjusted/repaired to maintain foods at 41f and below. The unit's temperature dial was 7 of a maximum of 9. It was adjusted to a setting of 8. 2) observed the soup in the hot holding unit to be at 117 to 124f. Corrected by discarding the soup

Observed a small cardboard box wrapped in aluminum foil being used to store squeeze bottles of sauces in the prep cooler. This container is not easily cleanable and absorbs moisture. Corrected by discarding

Observed only a swimming pool test kit provided (tests for chlorine, ph, alkalinity and stabilizer) for the sanitizer used in the three compartment sink. To correct provide qt-10 test papers. Ensure the directions are followed for these test papers to achieve an accurate reading.

The three door upright cooler in the back of the kitchen was operating at a slightly elevated temperature (it was on the lowest temperature setting of 1--the dial was turned to a setting of 3). Monitor this unit and adjust as needed to maintain foods at 41f and below. The western deli prep cooler was not maintaining foods at 41f or below. Adjust or repair as needed to maintain proper food temperatures. This cooler may benefit from having more clearance between it and the wall

Health Report - 11/09/2010 (1 critical incident(s))

(Critical) The manager indicated the cutting board, spatula and knives at the grill station are cleaned at the end of the day. These food contact surfaces are at room temperature and are in contact with potentially hazardous foods and must be washed, rinsed and sanitized on intervals not to exceed four hours. The manager indicated they may use this station as early as 9 am, so from now on they will swap the cutting board and utensils out with clean replacements at noon. The shop closes at 4 pm so these items will be washed at the 4 hour interval at the end of the day

Staff could not locate quaternary ammonia sanitizer test papers. Either locate test papers that may be in storage some where in the facility or purchase replacement test papers and keep them in a dry location near the three compartment sink where all employees know their location

Observed food crumbs on the shelf below the slicer, on the floor behind/under prep table and in a gap between the two prep tables. Please thoroughly clean these areas frequently

Observed several cleaned cutting boards resting on top of the hot and cold water lines leading to the three compartment sink faucet. Please relocate these cutting boards to a safer location to minimize the risk of them being accidentally contaminated

Observed many of the plastic food tubs stacked on the wall shelf above the three compartment sink to be still wet. Please allow these tubs to thoroughly air dry prior to stacking them for storage