Ron's Roadside Bbq

Contact Information

5850 Pontiac Trail
Ann Arbor, MI 48105

Health Report - 07/23/2015 (1 critical incident(s))

(Critical) Observed the following above 41f for an unknown amount of time in the walk-in cooler: note: cooler was holding other food at 41f or below. 1. Hot dogs 47f. 2. Rib tips 46f. 3. Mac and cheese 44f. 4. Ribs 46f. 5. Baked beans 45f. 6. Chicken 47f. 7. Bbq chicken 60f. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct discard the noted food into the garbage. Corrected: person in charge discarded the noted food into the garbage

Observed mustard stored in open metal can. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (p) (a) safe; (p) (b) durable, corrosion resistant, and nonabsorbent; (c) sufficient in weight and thickness to withstand repeated warewashing; (d) finished to have a smooth, easily cleanable surface; and (e) resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. To correct transfer to a food grade container.

Observed single service containers stored on the floor. Food shall be protected from contamination by storing the food: (1) in a clean, dry location; (2) where it is not exposed to splash, dust, or other contamination; and (3) at least 15 cm (6 inches) above the floor. To correct move the noted items to at least 6 inch's off of the floor.

Observed the gasket on the walk-in cooler in poor repair. Equipment shall be maintained in a state of repair and good condition. To correct replace the gasket

Health Report - 01/08/2015 (3 critical incident(s))

(Critical) Observed the following soiled equipment: 1. Underside of mixing arm. 2. Cheese grader. 3. Two whisks. 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

(Critical) Observed sterno canister fluid stored with food in a catering box. Poisonous or toxic material shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) separating the poisonous or toxic material by spacing or partitioning; (p) and (b) locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. To correct separate chemicals from food when transporting between catering events. Corrected: person in charge separated the noted items.

(Critical) Observed the following: note: today's date is 1/8/2015. 1. Moldy black berries. 2. Sour cream with a manufactures date of 1/1/2015 3. Two containers of yogurt with a manufactures date of 12/27/2014. 4. Milk with a manufactures date of 1/1/2015. Food shall be safe, unadulterated, and, as specified under # 3-601. 12, honestly presented. (p) to correct discard the noted items into the garbage. Corrected: person in charge discarded the noted items into the garbage

Observed kitchen floor to be in poor repair. Physical facilities shall be maintained in good repair. To correct repair floor

Observed several areas in the kitchen with unused equipment and utensils the premises shall be free of: (a) items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (b) litter. To correct continue organizing the restaurant and removing all old unused equipment and utensils

Health Report - 06/18/2014 (2 critical incident(s))

(Critical) Noted mop water disposal is considered sewage waste and required to be directed to an approved waste facility. Please note your facility does have a shower stall that if properly connected to your sewage system is acceptable for the disposal of mop water wastes. To correct this item provide access to the shower stall for use of disposal of mop water wastes as required. Pic corrected this item by instructing employees to dispose of the mop water wastes into the available shower stall

(Critical) Observed raid flying insect spray located at table of office area. To correct remove insecticide product from facility. Pic corrected this item by discarding the raid product

Kitchen found with worn floor surfaces. To correct should schedule repairs to provide smooth cleanable surfaces.

The back door is scheduled for replacement. To correct complete installation of back door to be tight fitting and self-closing to prevent potential entry of pests

Kitchen area floor surfaces need repair to be cleanable. To correct repair and schedule cleaning of floor as needed

Observed non food contact surfaces of the cooking equipment catch tray areas to need routine cleaning. To correct schedule cleaning of this equipment as needed

Observed the three compartment sink drain line repaired. However the air gap above the drain the sink drains into was not provided. To correct direct the drain line plumbing of the three compartment sink with an air gap above the drain it drains into with an air gap of twice the diameter of the drain line pipe above the drain it drains into

Filters in exhaust ventilation system removed. Should replace filters in exhaust ventilation hood located in the kitchen to filter properly

Health Report - 11/22/2013 (8 critical incident(s))

(Critical) Found staff handling baked rolls with their bare hands when packaging a to-go container. Corrected - rolls were discarded and staff was reminded about wearing gloves to avoid bare hand contact with rte foods

(Critical) Found no paper towels stocked at the hand sink. Corrected - paper towels were stocked at the hand sink at the time of this inspection

(Critical) Since there was no paper towel available at my arrival, staff was questioned as to how they were drying their hands; staff had no answer. Corrected - staff was re-educated as to the proper hand washing technique. Staff washed their hands

(Critical) At my arrival, found the hand sink blocked by the alto-sham unit. Corrected - alto-sham was moved, staff reminded not to block the hand sink

(Critical) Observed staff performing several different tasks from filling to-go containers, to rolling dinner rolls, to taking food to the outside wic without washing their hands. Corrected - staff was re-educated regarding when hand washing must be done. Hands were washed

(Critical) Found several paint brushes used for application of bbq sauce that were rusty, bristles broken, and not cleanable, or durable, and not intended for food service. Corrected - paint brushed were discarded. Replacements must be food grade brushes

(Critical) Found one cucumber and one lemon that was rotted at the bottom of the produce box in the wic. Corrected - rotted produce was discarded. Better rotation and inventory control is needed with fresh produce

(Critical) Found the glass front merchandiser to contain many phf items that were past their discard dates of 11/16 - 11/21: cole slaw, mushroom soup, chili, jumbalaya, american and german potato salads, cuke salad. Corrected - all the expired food was discarded. Care must be taken to ensure that this unit is inspected to remove any expired foods

Found 1 staff person not wearing required hair restraint while prepping for baking. To correct - all staff working with food prep - cooking or baking are required to wear hair restraints. Provide hair restraint

Found that the dry storage room is starting to become disorganized and dirty again. To correct - take the time to re-organize, remove items that are no longer needed, and dust,sweep and wash shelves and floor

Found drain line to the hand sink leaking, also found drain line to the 3 comp sink clogged. To correct - repair leak at hand sink. Staff stated that plumber has been called

Found stoves, ovens, char-grill, and hoods to be in need of cleaning. These surfaces all had an accumulation of food debris on/in them. To correct - clean now and keep them on a more frequent cleaning schedule

Found containers holding clean utensils to have an accumulation of food debris and crumbs in the bottom both stored on the line and on the clean utensil/pan shelves. To correct - empty all utensil holding containers and thoroughly clean them before replacing clean utensils in them. The containers on the clean utensil/pan shelves were emptied at the time of this inspection and many of the old dirty utensils, including all the paint brushes used for applying sauces, etc were discarded

Health Report - 05/31/2013 (6 critical incident(s))

(Critical) Found no thin mass, needle tip thermometer in the kitchen as required in the new 2009┬░Food code. This requirement was discussed at the last routine inspection. To correct - provide required thin mass thermometer. This will be verified at the follow-up inspection

(Critical) Found upright, glass front refrigeration unit in back to have a broken (not working) ambient air thermometer. To correct - replace broken thermometer

(Critical) Found cooked pulled pork holding at 110* f in steam pan on flat top grill. Also found baked mac & cheese in auto sham holding at 138*. Corrected - pork and mac & cheese was reheated on stove to 165* before putting in steam bath or auto sham for hot holding.

(Critical) Found pre-portioned cole slaw, potato salad, jumbalaya, crab chowder holding in front merchandiser @ 52* f. Corrected - all phf in this unit were discarded.

(Critical) Found two dented #10 cans in dry storage with dents in the seam or rim. Corrected - the dented cans were discarded

(Critical) Found 2 pans of cooked ribs to be cooling on cart without refrigeration in a deep (6") pan. Ribs were removed from oven approximately 1 hour beforehand and were @ 120* f. Corrected - staff person is new, and alone at the time of this inspection. Discussed the proper 2 stage cooling method and staff was directed to place ribs on sheet pan in a single layer, loosely cover and place in wic

Found the wiping cloth bucket with sanitizer less than 25 ppm chlorine and solution was excessively dirty. Corrected - bucket was emptied, clean bucket used to make new sanitizer solution to the correct concentration

Found knife and spoon being stored in wiping cloth bucket in between uses. Corrected - bucket was emptied, staff educated on proper storage of in-use utensils - not to be stored in sanitizer, but changed out a least every 4 hours during constant use

Found many pans on the clean shelf to still be greasy to the touch. Found the outside surfaces and gaskets of cambro containers sticky to the touch and soiled. To correct - care must be taken to thoroughly wash, rinse and sanitize pots and pans before storing as clean. Clean cambos before using

Found staff not wearing required hair restraint. Corrected - staff donned hair net. Care must be taken to ensure staff is educated on hygiene requirements

Found several pans and utensils on clean storage shelf to be stacked wet. To correct - all items must be allowed to air dry before stacking and storing on shelf

Found outside of stoves and ovens with an accumulation of food debris. Found crumb trays needing to be cleaned out. Found working containers of ingredients to be in need of cleaning - the dry rub bucket, shelf under mixer. Floors under and behind equipment also need cleaning. To correct - more attention needs to be paid to cleaning, and keeping clean these areas

Found the can recycling area outside in the alley at the back door to be in need of removal. There are many cans, bottles and other recyclables that are collecting in the alley and the blue recycle dumpster and the dumpster also has standing water which can attract and harbor pests. To correct - remove these recyclables and keep on a more frequent removal schedule

This incident (59933) does not have any more information on it

Found many pieces of equipment throughout the facility that are not in use and preventing the facility from being cleaned properly. To correct - its time to really serious about removing equipment from this facility. It is understood that much work has been done in the dry storage area, and this area has been maintained. Attention now needs to also focus on other areas in the building where old equipment is stored and clutter has accumulated which severely impedes the thorough cleaning of floors and allows dust, dirt, and debris to collect

Found glass front merchandiser in front of store holding pre-portioned phf - salads and soups 52* f. Corrected - all phf were removed from merchandiser and discarded. This unit must be repaired/replaced and cannot be used for phf until it can maintain 41* f or less. A follow-up inspection will be performed on/about june 10th, 2013 to verify correction.

This incident (25566) does not have any more information on it

Found front screen door not able to completely close to prevent pest entry. Also found back door propped open. To correct - repair front screen door to close properly. Corrected - back door was closed

Found front screen door to have severe jagged broken metal. To correct - repair this screen door asap

Health Report - 11/29/2012 (0 critical incident(s))

This incident (41549) does not have any more information on it

This incident (25575) does not have any more information on it

Health Report - 05/24/2012 (5 critical incident(s))

(Critical) Found many mouse dropping throughout the dry storage area, on food shelves and equipment. Utensil storage shelves. Corrected - pic removed all equipment and utensils on the shelf. Equipment and utensils were sent to dishwashing area

(Critical) Found a dead mouse stuck in some sticky liquid on a shelf in the dry storage area. Corrected - pic removed the dead mouse. Need to thoroughly clean the equipment storage shelves in thisarea and contact a pest control company to present a plan for control of mice in this facility

(Critical) Found several rte and housemade food items in the reach-in cooler that were beyond the discard date. Corrected - pic discarded all food items that were beyond the discard date. This is the third consecutive time during a routine inspection that this violation has been sited. As such, you are required to attend an administrative conference at our office to discuss this violation. See attached notice for fees and info

(Critical) Found rte and housemade food items in the reach-in cooler without a prep or discard date. Corrected - pic discarded all rte and housemade food items without a date. This is the third consecutive time during a routine inspection that this violation has been sited. As such, you are required to attend an administrative conference at our office to discuss this violation. See attached notice for fees and info

(Critical) Found several food items, hot cocoa, sugar packets, brownie mix that were contaminated by mice chewing through packaging on the food storage shelves in the dry storage area. Corrected - pic discarded all contaminated items. These food items should be stored in sealed containers to prevent mice from contaminating them until such time that the mouse problem is under control

Found most shelves in the dry atorage area to be in need of deep cleaning. To correct - clean now and keep on a more frequect cleaning schedule. This is a big job. Perhaps a written plan of duties to systematically go through the area, break the job into small sections to be done daily then maintained

Found several locations within the kitchen and dry storage area where open and loose single serve containers and utensils are exposed to dust, splash and other sources of contamination. To correct - all single service items must be kept in either their original containers or in sealed plastic bags, or lidded, cleanable plastic boxes to protect them from contamination

Found many older items and equipment not used by the business currently to be taking up alot of room in your establishment. To correct - it is time to serioously discard or remove these items and reorganize your storage room. The presence of these unused items is a contributing factor to the mouse problem and also the ability to clean effectively. It is noted that progress has been made in this area over the past 6 months. However, more work needs to be done to accomplish a cleaner, safer environment.

Found the bulb burnt out in the reach in cooler. To correct - replace bulb to achieve needed light in this unit. More light in this area will help facilitate inventory and cleaning

Found mop to be allowed to dry handle down in the ool shower area. To correct - provide a proper mop rack that holds the handle of the mop and allows it to drain properly into the basin, mop head down

Health Report - 12/01/2011 (3 critical incident(s))

(Critical) Found pans that are used to store clean cooking utensils to have an accumulation of food debris in the bottom of them. Also found dirty knives stored in the knife rack with clean knives. Knife rack iteself was also dirty. Microwave under the counter across from the stove was also found dirty. Pic corrected by replacing soiled pans with clean pans for utensil storage. Knives, knife rack and microwave are to be cleaned before the follow-up inspection. ,

(Critical) Found preportioned potato salad, baked beans, chili with expired date. Pic corrected by discarding food items

(Critical) Found rte foods: pulled pork, rib tips, potato salad, cooked macaroni, baked beans in glass door reach-in coolers in the kitchen without any dates. Pic corrected by discarding food without dates. Since this is a second repeat violation, a risk control plan will be completed and submitted at the time of the follow-up inspection. , ,

Found mop to be sitting wet in the mop bucket. To correct - provide a rack in an appropriate location where mops can be hung to dry

Found spped rack in wic to have cooked chicken halves and ribs not covered and protected from comtamination. Also found steel pans in glass door reach-in cooler with pulled pork not covered and protected. To correct - provide lids on pans or cover with plastic wrap/foil to prevent possibility of cross contamination

Found many non-food contact surfaces in kitchen area to be in need of a more frequent cleaning schedule: oven and stove fronts, mixer supports, floors, walls. To correct - continue to work at getting these areas clean. , ,

Health Report - 05/06/2011 (4 critical incident(s))

(Critical) Observed cooked pot pies in the one door lobby cooler (prepared yesterday afternoon/early evening) to still be at 48 to 56f. Corrected by discarding this food. Utilize the provided temperature log charts to monitor the cooling process. Modify your cooling process as discussed during the inspection to ensure your hot foods cool quickly

(Critical) Observed the following ready to eat, potentially hazardous foods to present in coolers past their last date of use: one container of potato salad (5-4-11) in the front lobby one door cooler, gravy in the walk in cooler (3-9-11). Corrected by discarding these foods. Ensure someone is purging expired foods on a daily basis in the morning

(Critical) Observed multiple prepped phfs (macaroni & cheese; cooked & shredded bbq beef, chicken, lamb; chili; soup; rice, etc. ) in the one door reach in cooler in the main kitchen (glass door unit), and some pot pies in the front lobby one door glass door cooler without labels containing the last date of use. Ensure staff are providing required dates when these foods are prepared

(Critical) Observed the following foods to be moldy in the kitchen one door upright cooler and in the walk in cooler: chili, steamed vegetables, and minestrone soup. Corrected by discarding

1) observed large gaps under the back kitchen door. Owner states a new steel door is available and just needs to be painted prior to installation. 2) several doors were propped open for the facility upon arrival. Ensure your doors are kept closed or properly sealed with a screen door to prevent pest entry

Observed dough residue on various surfaces of the mixer from making bread the previous day. Ensure your prep equipment is cleaned after use daily

The one door glass coke cooler in the lobby is not maintaining proper temperature. Have this unit serviced as needed

Please continue to sell, recycle, dispose of unnecessary old equipment as appropriate to gain access to areas of the facility for cleaning purposes and to eliminate pest harborage areas

Observed a couple pans of dry breading mix on a kitchen shelf below the prep table that are not protected from misc. Contamination. Provide a food film wrap to protect this food

Observed multiple utensils stored in a pail of sanitizer water. Corrected by storing utensils in a clean metal pan on the counter

1) observed the kitchen hand washing sink to drain slowly. Unclog the drain line as needed. 2) re-establish the drain line air gap on the two compartment food prep sink drain pipe

Observed a partial case of eggs and a pot of beef stock on the floor of the walk in cooler