Rub Bbq & Pub At Ann Arbor

Contact Information

640 Packard
Ann Arbor, MI 48104

Health Report - 03/13/2015 (9 critical incident(s))

(Critical) In the kitchen, observed liquid heating fuel stored over food or utensils at the following locations over the main prep area. Corrected during the inspection by relocating the fuel to an approved location. Item corrected

(Critical) A follow up inspection will be compled for this violation

(Critical) Observed the following food contact surfaces not clean: 1. At the clean dish storage area observed numerous pans of different types with food debris and grease 2. Observed the can opener blade at the main prep area with a sticky chunk of built of debris pic corrected each by sending the utensils for proper cleaning and sanitizing

(Critical) No paper towel was available at the handsinks in the following locations: 1. Main prep area 2. Dishwashing area 3. Bar at server station 4. Mens bathroom pic corrected by placing paper towel rolls at each location. Correct by repairing or replacing the paper towel dispenser at each of the above locations. A followup inspection will be conducted

(Critical) Observed no sanitizer at either the main dishwasher or the bar dishwasher. Pic partially corrected by replacing the iodine sanitizer at the bar dishwasher. A bottle of approved bleach was observed for manual handwashing. Until the dish machine is repaired please utilize the bar dishwasher and manual dishwashing. A followup inspection will be conducted. ************************risk control plan needed********************************* this violation was observed during the last inspection. Therefore, a risk control plan needs to be developed and submitted to the health department for approval. A copy of risk control form was provided to ron johnson during the inspection. Please complete and submit within 30 days. Thank you.

(Critical) In the basement wic observed the following items without proper datemarking: 1. Two full size speed racks, with several full sheet trays each, of house smoked meats 2. Three hotel pans of previously cooked noodles pic corrected by discarding or properly datemarking the items. A followup inspection will be conducted for this item

(Critical) In two different units designed for hot holding. Observed the following house made, previously cooked and cooled foods removed from the wic for hot holding not properly reheated: 1. Hotel pan of noodles at 56 degrees f 2. Hotel pan of rib tips at 75 degrees f 3. Sheet tray of several rib racks at 75 degrees f these food items shall be reheated as outlined above. The food items had been removed from the wic about 30 minutes prior to inspection. Pic temporarily corrected by reheating the food items as outlined above

(Critical) At the bar observed 18-20 bottles of in use alcohol contaminated with small flies. Pic corrected by discarding the alcohol down the drain item corrected

(Critical) Observed no iodine test kit for the dishwasher at the bar. Correct by providing an appropriate test kit

Observed the facility has no employee on staff who is currently certified under a personnel certification program accredited by ansi, utilizing the conference on food protection standards. Commonly known as a certified food manager. Correct by providing proof of certification for a member of staff who is regularly engaged in food preparation on a full time basis. Item shall be corrected within 90 days.

At the main cook line observed the ventilation filters to have an accumulation of food debris and grime. Also, observed missing ventilation filters. Correct by cleaning the filters now and on a more frequent basis. Also, correct by replacing the missing filters

Observed the floors at several areas in the facility with an accumulation of food debris, grease, and grime including: 1. Under the main dishwashing area 2. Under the main cook line 3. In the basement at both walk in coolers 4. In the smoker room correct by cleaning now and on a more frequent basis

Throughout the facility observed several food items not stored in a protected manner: basement 1. Wic observed two speed racks of cooked and cooled food not covered. 2. Hallway observed several bulk spice containers without lids kitchen 3. Observed containers of food sitting on the floor correct by covering food and storing food containers at least 6 inches off of the floor

Throughout the facility, observed several trash cans with food waste garbage from the previous day. The food has started to produce odors. Correct by emptying the trash cans more frequently in the basement, observed several returnable deposit containers and recyclable kegs. The amount seems excessive based on the size of the operation and frequency of beverage delivery. Correct by reducing the volume of returnable's on hand

Throughout the facility observed several items not necessary to the daily operation of the business. These items prevent proper organization and cleaning of the facility. Correct by removing unnecessary items

Under the smoker at the rear of the restaurant observed a waste grease spill and an overturned bucket used to remove grease from the smoker. Also observed several partially full containers of water and grease. Correct by cleaning the area. This is a repeat violation

Health Report - 09/08/2014 (2 critical incident(s))

(Critical) At the in use mechanical dishwashing machine observed the residual chlorine concentration of the final rinse at 0 ppm. The sanitizer reservoir is full and the tubing is properly routed. The unit was put out of service. The manager called the dishwasher contractor, who arrived during the inspection to service the machine. The contractor was able to repair the machine so it would provide a residual chlorine concentration of the final rinse at 50-100 ppm item corrected

(Critical) Observed the following phf not discarded by the use by date (label states discard by 8/31): house made dressing container each of the following 8 qt 1. Greek 2. Caesar 3. Italian 22 qt 4. Cole slaw 5. Ranch item corrected by discarding the listed food items.

Under the cooking equipment at the main cook line observed a heavy accumulation of food debris and grease. Accumulation appears to be from several days. In some areas the debris is 1/2 inch or deeper. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris. This violation was observed on the previous inspection

Observed non functioning paper towel dispensers at the hand sinks in the following areas: 1. Prep 2. Dishwashing #1 and #2 are the only two handwashing sinks in the kitchen 3. Bar nearest the juke box a roll of paper towel is set on top of the dispenser at each location. However, these rolls are subject to splash and dust. The facility has changed supply companies and the new paper towel is not compatible with the existing dispenser. Dispensers must be maintained in proper functioning order to provide an ample supply of paper towel at all times. This violation was observed on the previous inspection

In the rear prep/ dishwashing area, observed the following items no longer used in the operation of the business: 1. A wire shelf full of coca cola cups 2. A wire shelf full of wooden platters and fried pickle boats 3. A wire shelf full of various service dishes correct by removing these items from this area.

Under the smoker at the rear of the restaurant observed a waste grease spill and an overturned bucket used to remove grease from the smoker. Correct by cleaning the area.

Health Report - 03/03/2014 (1 critical incident(s))

(Critical) In the kitchen, observed liquid heating fuel stored over food or utensils at the following locations: 1. Over the meat prep area 2. Over the salad prep table 3. Over clean utensil storage area corrected during the inspection by relocating the fuel to an approved location. Item corrected

Under the cooking equipment at the main cook line observed a heavy accumulation of food debris and grease. Accumulation appears to be from several days. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris

Observed non functioning paper towel dispensers at the hand sinks in the following areas: 1. Prep 2. Dishwashing #1 and #2 are the only two handwashing sinks in the kitchen 3. Bar nearest the juke box a roll of paper towel is set on top of the dispenser at each location. However, these rolls are subject to splash and dust. The facility has changed supply companies and the new paper towel is not compatible with the existing dispenser. Dispensers must be maintained in proper functioning order to provide an ample supply of paper towel at all times

Health Report - 08/14/2013 (1 critical incident(s))

(Critical) Observed non functioning paper towel dispensers at the hand sinks in the following areas: 1. Prep 2. Dishwashing #1 and #2 are the only two handwashing sinks in the kitchen 3. Bar nearest the juke box the batteries for the paper towel dispensers are dead. Pic corrected by providing paper towel at each of the sinks. Pic will be obtaining and installing new batteries this evening. Dispensers must be maintained in proper functioning order to provide an ample supply of paper towel at all times. Item corrected

Observed several cutting boards in the kitchen and kitchen prep areas with deep scoring and grooves. Correct by repairing or replacing the boards so they can be effectively cleaned and sanitized

Health Report - 02/13/2013 (0 critical incident(s))

This incident (41594) does not have any more information on it

This incident (25751) does not have any more information on it