Sava's

Contact Information

216 S. State St.
Ann Arbor, MI 48104

Health Report - 05/21/2015 (3 critical incident(s))

(Critical) Staff need to checking sanitizer concentrations with proper test strips in basement and bar areas more often and as needed. Pic corrected by educating staff on proper sanitizer concentrations and test strip usage (including test strip locations) at time of inspection. Violation corrected

(Critical) Observed facility not sanitizing glasses properly as i measured 0ppm of iodine in bar dishmachine (sanitizer bucket was empty at time of inspection). Replaced with new sanitizer container, but machine still would not sanitize correctly. The iodine dishmachine needs to sanitize at 12. 5-25ppm of iodine at all times. Pic called for repair at time of inspection. Sunburst chemical contractor arrived at time of inspection and repaired dishmachine. Iodine dishmachine now sanitizing at 12. 5ppm of iodine. Violation corrected

(Critical) Observed facility not sanitizing pans and utensils properly as i measured 0ppm of chlorine in basement dishmachine (sanitizer bucket low). All dishmachines need to be sanitizing as per manufacturers directions (in this case 50-100ppm of chlorine). Pic corrected by replacing sanitizer bucket at time of inspection. Dishmachine now sanitizing at 50ppm of chlorine. Violation corrected.

Observed damaged/broken interior door gaskets on several coolers in upstairs cooking and prep areas. To correct, please inventory all coolers and replace all damaged gaskets as soon as possible

Observed interior of 2 ovens on upstairs cooking line with a heavy accumulation of burnt on food debris in bottom of ovens. To correct, please clean now and on a more frequent schedule

Observed wet wiping cloth stored on side of wiping cloth bucket in bar area. All wiping cloths must be stored completely submerged in wiping cloth solution to help prevent the accumulation of bacteria on wiping cloth

Observed interior of ric door across from salad coolers on upstairs cooking/prep line with an accumulation of rough, flaking plastic coating (appears protective plastic covering on door was not removed). To correct, please remove flaking plastic as soon as possible so all surfaces are smooth and cleanable.

Observed all plastic tasting spoons in utensil bins in basement prep area with food contact portion of spoon pointing up. All tableware and utensils must be stored with the food contact portion of utensil pointing down (and handles pointing up) to help prevent potential contamination from employee hands

Health Report - 02/04/2015 (0 critical incident(s))

This incident (69786) does not have any more information on it

Health Report - 01/18/2015 (0 critical incident(s))

This incident (69787) does not have any more information on it

Health Report - 11/18/2014 (0 critical incident(s))

Observed several unlabeled 1/2 gallons of housemade coffee in basement keg cooler. Also, observed unlabeled bulk spice bins in basement prep area. Once removed from original packaging all food containers must be labeled with food common name for proper identification.

Repeat violation: observed several open gaps among the ventilation filters in both upstairs and basement vent hoods/cooking areas. To correct, please obtain more filters/spacers to eliminate gaps as soon as possible.

Observed several missing light shields on overhead lights on cooking line. To correct, please inventory all lights and replace missing light shields as soon as possible

Observed interior door gaskets on ric at end of cooking line in poor repair (gaskets are split and broken). To correct, please replace damaged gaskets as soon as possible. , observed shelf in basement keg cooler in poor repair (shelf is not secure and is sagging in middle). To correct, please repair shelf as soon as possible

Observed several plastic fortune seafood containers located in various coolers throughout facility and in basement dishwashing area being used to store rte food items (desserts, fruits, vegetables). Pic stated that containers were purchased brand new from fortune and were not used to store any raw seafood before purchase; however, they are not nsf approved and are single use containers. Single use food containers are not durable and are not designed to be rewashed and reused several times. To correct, please remove all fortune plastic containers from facility as soon as possible and replace with durable nsf approved containers as soon as possible

Health Report - 06/03/2014 (2 critical incident(s))

(Critical) Last date of sale not recorded on shellstock tags. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Not corrected. ,

(Critical) Quaternary ammonium sanitizer too high in wet wiping cloth solution in basement prep kitchen used on food-contact surfaces. Sanitizer applied to food-contact surfaces shall be used per manufacturer's label use instructions. Corrected at time of inspection by diluting sanitizer being dispensed from basement sanitizer dispenser; until it can be adjusted to provide quaternary ammonium within the proper range. The automatic sanitizer dispenser upstairs appears to be providing sanitizer at the proper concentration. Please continue to use your test kit to assure proper sanitizer concentration

(1) provide protective barrier between clean dish storage and drainboard for soiled dishes in basement kitchen dishwash area to prevent potential contamination of clean dishes and utensils. (2) some take-out containers stored improperly upstairs waitress station. Please store a minimum 6 inches above the floor inverted to protect against potential contamination

Open cups observed on cook line. Food employees may drink from closed beverage containers to protect against potential contamination

Observed a few fruit flies, mainly at bar & waitress station first floor. Please continue to work with your extermination company, insect tech to eliminate the flies

These areas in need of cleaning: celing vents on cook line, including ceiling area near vent, underside of some shelving on cook line and floors under some pieces of equipment and some counters throughout. Please clean now and as often as necessary to maintain in clean condition

Chlorine concentration high in wet wiping cloth solution on cook line. Please use chlorine test kit to monitor to assure proper sanitizer concentration

Please provide spacers or re-install the vents to prevent any space in the hood canopy between vents for proper function in the upstairs kitchen. , please provide spacers or re-install the filters to prevent any space in the hood canopy between filters for proper function in the upstairs kitchen

(1) observed employee place food container on the floor during food switch over between breakfast and lunch. Please discuss with all staff to prevent any food containers from being placed on the floor prior to placing into reach-in-cooler. (2) please provide covered waterproof containers to store food bags & other items under the prep table in basement where the raw meats are prepared. Currently these items are stored in open milk crates

Inadequate light available in basement bakery kitchen. Please provide adequate lighting in this area of kitchen. New ceiling was installed to cover existing ceiling which has blocked some of the light in this area

Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Floor tile grout missing in several areas of facility, mainly on cook line. Please re-grout to eliminate standing water and to provide a smooth, easily cleanable surface

Health Report - 12/03/2013 (6 critical incident(s))

(Critical) Inadequate hot water temperature at handwash sink in employee restroom. Hot water shall be provided at a minimum 100°F at all handwash sinks. Not corrected. Hot water was available at all other handwash sinks >100°F. Plumber has been notified. ,

(Critical) Potentially hazardous food items in true 3 door reach-in-cooler end of cook line closest to dishwash area found at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by discarding all potentially hazardous food maintaining at 58°F - 60°F. The refrigeration unit was accidently unplugged last night; unit plugged back in; at end of inspection unit maintaining at proper temperature

(Critical) Improper cooling method used for cooling tomato soup. Please use one or more of the following methods listed to cool within the time and temperature criteria: 135°F to 70°F within 2 hours and 135°F to 41°F within a total of 6 hours. Temporarily corrected at time of inspection by discussing cooling methods. Facility may considering using shallow metal pans in ice bath for thicker food items. Please provide cooling chart and method used at follow-up inspection. ,

(Critical) Tomato soup cooled improperly from previous day. Cooked and cooled potentially hazardous food shall cool from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours. Corrected at time of inspection by discarding tomato soup found at 50°F in the walk-in-cooler. Pic will discuss with employee; appears they did not use ice wands and did not stir to help facilitate proper cooling

(Critical) Potentially hazardous food items in hot holding unit on cook line not reheating properly. Potentially hazardous food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds within 2 hours. Corrected at time of inspection by adjusting temperature to highest setting on hot holding unit; per pic hot holding unit can achieve 165°F if unit on highest setting and food stirred. Per employee food had been in unit approximately one hour on middle setting; confirmed food temperatures at 168°F - 170°F within the hour after adjusting unit to highest setting. Turned unit down to middle setting to maintain hot at a minimum 135°F. Please continue to use your thermometer to assure proper hot holding temperature throughout the day

(Critical) Observed employee contacting raw meat with gloves and then contacting other surfaces without removing gloves and washing hands first, corrected at time of inspection by discussing with employee. Facility rolls burgers into balls then flattens them to order with gloved hands. Employee's on this station will need to be aware of when they contact the raw meat, when to stop, remove gloves, wash hands and put new gloves on. Pic will consider using loose fitting glove over other gloves when making burger patties; will purchase gloves and train staff; the glove will be shakenn off over waste receptacle; otherwise will need to change gloves, wash hands

(1) some refrigeration/freezer door gaskets split or not attached properly to door. Please replace to provide good seal and so smooth and easily cleanable. (2) basement chest freezer lid in poor repair. Please replace to provide smooth, easily cleanable surface

Dumpster / recycling area in need of cleaning. This is a shared dumpster, with multiple containers. Please contact all users and clean as often as necessary to maintain in clean condition.

One light shield cracked and one light bulb missing end caps in basement walk-in-cooler. Please replace light shield and provide properly installed end caps for light bulb to protect the light bulbs

Dumpster not stored on asphalt or concrete. Please relocate dumpster to concrete area or lay concrete for proper dumpster storage

Mop found stored improperly. Please hang the mops to dry between uses

Observed dumpster lids open. Please close when not in use to prevent potential attraction and harborage conditions for insects and rodents

These areas in need of cleaning: interior utensil storage container on cook line, handle area microwave oven on cook line and floors under ice bin at waitress station. Please clean now and as often as necessary to maintain in clean condition

Utensils found stored improperly on cook line. Please store in-use utensils on a clean portion of the prep table or cooking equipment and clean utensil and storage location throughout the day a minimum every 4 hours. You may also store the utensils in a container of water, if the water is maintained >135 and cleaned at proper frequency

Health Report - 06/18/2013 (3 critical incident(s))

(Critical) Some potentially hazardous foods not maintaining at proper temperature in basement walk-in-cooler. Potentially hazardous food shall maintain at 41°F or below or 135°F or above at all times. Temporarily corrected at time of inspection by discarding potentially hazardous foods maintaining above 41°F; mainly dairy products found at 46°F - 47°F stored on the side of the wic farthest from the fan housing. The food items stored closest to the fan housing were maintaining at proper temperature. This is a large walk-in-cooler; facility has always stored the non-potentially hazardous food items (whole produce, bread) on the wall farthest from the fan housing knowing that this area was always a little warmer. The dairy is on a shelf against the back wall lined up with the fan housing, but farthest from it. The walk-in-cooler appears to be at or close to capacity, there was a food delivery today, the defrost cycle seems to be cycling at a busy time of day. Discussed with employees, will begin storing bread outside walk-in-cooler, will get more frequent produce delveries, will look into resetting defrost cycles and are looking into adding a second compressor. Refrigeration person on site at end of inspection. Quote for second compressor, will reset defrost cycle and relocate food within wc. ,

(Critical) Potentially hazardous food items found at improper temperature in 6 drawer refrigeration unit on cook line. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. Temporarily corrected at time of inspection by discarding potentially hazardous food items found above 41°F; food items in the farthest drawers to the right when facing unit found at 49°F - 50°F. Refrigeration person on site at end of inspection. New gaskets ordered, condensor cleaned. Temporarily using small quantities of food with ice to get through dinner. Will also purchase dry ice until unit maintaining food at 41°F or below. ,

(Critical) Last date of sale not recorded on shellstock tags. Please begin recording last date of sale on shellstock tags. Not corrected. ,

Observed a few fruit flies at bar. Please continue to keep the area clean and dry and work with your extermination company to eliminate the flies

(1) basement chest freezer lid and gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable. (2) gaskets on 6 drawer reach-in-cooler on cook line in poor repair. Please replace to provide good seal and so smooth and easily cleanable

(1) please adjust interceptor under sewer line in bakery section closest to prep table. (2) observed some towels on other piping in bakery to prevent condensation leaks. Please wrap to prevent condenstation on prep table and consider adding a ceiling in this area

Some of the sectionalcutting board at salad reach-in-cooler on cook line starting to wear on the corners where they connect. Please replace to provide smooth, easily cleanable surface

Basement walk-in-cooler and 6 drawer refrigeration unit on cook line not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times.

Please store unwrapped straws in a container that minimizes contact with the drinking end of the straw or provide straw dispenser or wrapped straws

These areas in need of cleaning: exterior pop gun hose at bar closest to entrance and floors under some counters at bar. Please clean now and as often as necessary to maintain in clean condition

Observed leak at two sinks at bar; water will not shut off completely after using. Please repair and maintain in good repair

Dumpster not stored on asphalt or concrete. Please relocate dumpster to concrete area in the rear waste storage area

Some containers cracked on top ledge. Please replace to provide smooth, easily cleanable containers

Some clean dishes stacked wet in basement dishwash area. Please provide additional shelving to allow the dishes to adequately drain/dry prior to stacking

Please replace the particle board glass shelving unit at the bar to provide a smooth, easily cleanable surface

One of the light shields in the walk-in-cooler missing. Please provide light shield for light fixture to properly protect the light bulbs

Health Report - 12/10/2012 (1 critical incident(s))

(Critical) All menus missing proper consumer advisory. Please change to include both a disclosure and reminder statement. Provided pic with copy of correct wording for consumer advisory. Not corrected

Health Report - 06/19/2012 (0 critical incident(s))

Please store unwrapped straws in a container that minimizes contact with the drinking end of straw or provide straw dispenser or wrapped straws. Currently stored in the original box making it difficult to retrieve straw in middle; discussed cutting the box lower

One of the chest freezer lids in basement found in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Dumpster lid in open position. Please close when not in use

Shield sewer lines in basement in new bakery section to intercept potential drips

Observed staff filling wet wiping cloth solution buckets in the handwash sink. A handwash sink shall be used only for handwashing

Provide scoops with handles (or measuring cups with handles) in all bulk food bins to minimize bare hand contact with bulk food items.

Dumpster not stored on asphalt or concrete. Please relocate dumpster to concrete area in the rear waste storage area

Refinish raw wood wall mount in new bakery section to provide non-absorbant, smooth, easily cleanable surface

These area in need of cleaning: liquor speed rack at bar, interior utensil container at bar, floors under the ice bin at waitress station rear of dining area and handle area bulk food bins in basement. Please clean now and as often as necessary to maintain in clean condition

Please invert single-service containers including take-out containers and open cups from bottom end to prevent potential contamination of the food-contact surfaces

Observed some cracked food storage containers mainly on top ledge. Please replace to provide smooth, easily cleanable surfaces

Health Report - 12/21/2011 (0 critical incident(s))

Dumpster lids found open. Please close when not in use to prevent potential attraction and harborage conditions for insects and rodents

(1) chlorine concentration low in wet wiping cloth solution near large ice machine. Please monitor with chlorine test kit and change throughout the day as needed. (2) provide designated wet wiping cloth solution for wand at espresso machine

Please invert single-service containers under soup hot holding to prevent potential contamination inside containers. Corrected at time of inspection

(1) beer overflow drain line at bar leaking under shelf with glass storage. Please repair leak and maintain in good repair. (2) cut drain line approximately one inch at upstairs bar ice bin drain line to provide required two inch air gap above flood rim of receiving drain; currently one inch air gap

(1) pop gun holder upstairs bar not attached securely; please repair and maintain in good repair. (2) refrigeration door gasket at bar 2 door ric holding juices in poor repair. Please replace gasket to provide good seal and so smooth and easily cleanable. (3) excess frost build-up chest freezer in basement against wall. Please defrost and maintain

Floor grout missing in some areas of kitchen, mainly bar and dishwash area. Difficult to see floors under mats. Please re-grout as needed to prevent standing water in these areas

These areas in need of cleaning: floors under cooking equipment, floors under shelving unit end of cook line near handwash sink and floors in corners at bar. Please clean now and as often as necessary to maintain in clean condition

Health Report - 06/14/2011 (0 critical incident(s))

Sanitizer concentration in some of the wet wiping cloth solutions low. Please monitor to assure the sanitizer concentration is at the proper level. Several chlorine test kits are available to monitor; change as needed

These areas in need of cleaning: floors at bar under counter, closet floor at bar and floors at wait station near employee restroom. Please clean now and as often as necessary to maintain in clean condition

Base coving missing in some sections at bar. Please install base coving to provide a good seal between the wall and the floor. This will make it easier to clean and prevent a harborage condition and attraction for insects

Please cover ice when not in use or provide some type of shield for those ice bins without cover

Wall end of cook line with clean pan storage not smooth and easily cleanable. Please refinish wall or cover with frp board to provide smooth, easily cleanable surface in this area

Standing water on bottom of prep unit #4 on cook line. Please repair and maintain in good repair to eliminate standing water. The drain may be plugged

(1) top ledge of some food containers in basement storage cracked. Please monitor all utensils and containers and discard/replace as needed. Pic corrected at time of inspection by discarding cracked food containers. (2) please replace corrugated sheet under microwave oven and provide smooth, easily cleanable surface ( cleanable mat )

Some clutter and unnecessary items found stored in one section of basement near locker rooms, including area under the stairs. Please sort through and get rid of any items not used in the operation and maintenance of facility

Few flies present at bar and basement empty bottle storage area. Please continue to work with your extermination company, terminex to eliminate the flies. Facility has deep cleaning schedule in place, using enzyme product in drains, flushing all drain lines with hot water, etc. Terminex is providing a list of recommendations for facility in addition to treatments.

Refrigeration door gaskets at 6 drawer unit on cook line in poor repair. Please replace to provide good seal and so smooth and easily cleanable. Per pic this unit to be replaced this month

Health Report - 12/06/2010 (3 critical incident(s))

(Critical) Potentially hazardous food items in 2 door upright reach-in-cooler end of cook line not maintaining food at proper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection discarded all potentially hazardous food in unit found at 51°F - 53°F. This unit is ordered out of service for the storage of potentially hazardous food until it is repaired, reinspected and capable of maintaining food at 41°F or below at all times

(Critical) No consumer advisory present on lunch/dinner menu. Please provide proper consumer advisory for those animal foods that are served raw or undercooked. Consumer advisory shall include a disclosure statement and reminder statement. Not corrected. Provided pic with copy of key changes to the michigan food law which includes consumer advisory section

(Critical) Dented can observed in dry storage area. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Critical corrected: at time of inspection set dented can aside for return to supplier. Pic will set up permanent dented can storage area. Cans shall be inspected and set aside as needed prior to storage on shelving unit. Provided pic with dented can guidelines

These areas in need of cleaning: interior drawer under the slicer in basement and pop gun holder at the bar. Please clean now and place on routine cleaning schedule

These areas in need of cleaning: ceiling in some areas above prep table in basement, floors under ice bin at waitress station, locker room floors in basement, interior floor drain in corner at bar and floors at bar under some equipment. Please clean now and as often as necessary to maintain in clean condition

Wet wiping cloth solutions found at improper concentration in some areas. Please provide sanitizer at prope concentration and change throughout the day as needed. Chlorine test kit is available to monitor concentration

Some refrigeration units found without thermometers. Please provide accurate thermometers and place for easy viewing

Please re-establish the air gap at the food prep sink in basement. The air gap shall be twice the pipe diameter above the flood rim of the receiving receptacle

Walls in some areas in poor repair; especially in basement dishwash area peeling paint. Please refinish/resurface to provide smooth, easily cleanable surface. Per pic frp board to be installed in this area later this month

(1) some clean utensils found stored improperly on table under drain board. Please store in covered container to protect against potential contamination. (2) please store coffee filters in original package or covered to protect against potential contamination

Some handwash sinks missing signage notifying food employees to wash their hands. Please provide signs at all handwash sinks

Food employee observed without hair restraint. Hair restraint shall effectively restrain employees hair; please provide

Two door upright reach-in-cooler end of cook line not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times

A few flies present at bar; appears to be fruit flies. Please continue to work with your exterminator to eliminate the presence of flies in facility

Health Report - 06/23/2009 (0 critical incident(s))

The dipper well is not running. It must be turned on at all times

The over head pipes are dusty. These need to be cleaned frequently, to avoid possible contamination of the food preparation area.

Clean utensils are stored inside a tub, with food debris inside. Clean utensils must be protected from possible sources of contamination. Clean this area frequently.

This incident (26516) does not have any more information on it