Silvio's Organic Pizzeria

Contact Information

715 N. University Ste #2
Ann Arbor, MI 48104

Health Report - 02/18/2015 (2 critical incident(s))

(Critical) Follow up site visit 2/18/15: hot water now observed at handsink in bar area. Hot water temperature was measured at 105f. Violation corrected

(Critical) Follow up site visit 2/18/15: ice bin in bar area now has an air gap established over floor drain receptacle. Violation corrected

Health Report - 02/09/2015 (3 critical incident(s))

(Critical) Observed drain line for recently installed ice bin in bar area without an air gap above drain receptacle. All clear water discharges for food equipment must be properly air gapped 1-2 inches above flood rim of drain receptacle. To correct, please provide air gap on drain line as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed no hot water at handsink in bar area (hot water observed at all other sinks/fixtures in facility). To correct, please repair handsink so hot water is at least 100f or more. I will check on this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed all rte pizzas in display area near front counter with internal food temperatures of 80-90f. Pizzas were cooked less than an hour ago per pic. Facility does have a time control policy for rte pizza, but no prep or discard times were observed on any pizza. This same violation has been cited at other routine inspections in the past. All staff must be aware of your time control policy and clearly mark all phf with accurate discard times. Please educate and train staff on time control policy as needed. Pic corrected by marking correct prep/discard times on all rte pizzas and will educate/train as needed. Violation corrected.

Observed recently installed piece of insulation on door of upright dough cooler in prep area. Insulation is secured with duct tape and backing of insulation is not smooth and cleanable. To correct, please remove insulation from cooler as soon as possible. , observed piece of bare wood recently installed under handsink in bar area. To correct, please remove wood or paint/stain wood so surface is smooth and cleanable

Health Report - 08/05/2014 (0 critical incident(s))

Observed open gaps along top and side of back screen door. All outer openings to facility must be tight fitting and sealed to prevent entry of unwanted pests and insects. To correct, please repair screen door as soon as possible so all gaps are eliminated and door is tight fitting

Observed floor drain under pop machine near front counter with a heavy accumulation of debris. To correct, please clean now and on a more frequent schedule. , observed keg cooler in bar area with an accumulation of stagnant water/sticky debris. To correct, please clean now and on a more frequent schedule

Health Report - 02/13/2014 (1 critical incident(s))

(Critical) Observed a small side of pork belly (pancetta) hanging up and curing at room temperature in basement storage room. A food establishment shall obtain a variance from the health dept. Before smoking, curing or preserving food. To correct, facility needs to discontinue curing pancetta in facility and purchase pancetta from an approved supplier immediately while variance request is evaluated. Also, need to develop a haacp plan and submit variance request to our dept. As soon as possible. Pic temporarily corrected by removing pancetta from facility at time of inspection. I will follow up on the this violation to verify source of pancetta (keep receipts and packaging) and to ensure compliance. Correct within 10 days. ,

Observed all of the plastic single service forks, spoons and knives all jumbled together in utensil drawers next to coke machine at front counter. All tableware must be stored so the handles all face the same direction and the food contact portion of utensil is protected from potential sources of contamination (like employee hands).

Health Report - 08/22/2013 (3 critical incident(s))

(Critical) Observed handsink in prep area blocked by a trash can and handsink in dishwashing area had cleaning supplies stored in sink at time of inspection. All handsinks must be fully accessible at all times for proper employee handwashing. To correct, please do not store any items in or around any handsink at any time. Pic corrected by relocating trash can and removing cleaning supplies from handsink at time of inspection. Violation corrected.

(Critical) Observed opened 1/2 gallon of milk in keg cooler across from salad prep unit with an internal food temperature of 54f (cooler was unplugged). All phf must be held at 41f or below at all times. Pic corrected by discarding milk at time of inspection. Violation corrected

(Critical) Observed several rte pizzas in display case near front counter with no time marks to indicate discard times. Staff attempted to write down discard times on a waitress ticket after i arrived for inspection, but after further investigation, staff admitted that they forgot to write down accurate discard times today. Internal food temperatures of pizza were 76-85f. As stated in past, all staff must be aware of time control policy and clearly mark all phf with accurate discard times to maintain public and food safety. Since facility has only been open for 2 hours, pic corrected by writing down accurate discard time stamps on all pizzas in display case at time of inspection. Violation corrected. Please review time policy with all staff immediately. If staff cannot remember to follow time control requirements, your time policy will be revoked. Please note: this priority violation has been cited at 2/3 routine inspections. If violation is cited at any inspection in the next year, you will be required to attend an administrative conference at the washtenaw county health dept. For enforcement actions.

Observed several shelves in prep, cooking and dry storage areas with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed interior door gaskets on pizza prep unit in prep area in poor repair. Gaskets are split and moist food debris is collecting inside of gaskets. To correct, please replace all damaged gaskets as soon as possible

Health Report - 02/07/2013 (0 critical incident(s))

This incident (27422) does not have any more information on it

This incident (41982) does not have any more information on it

Health Report - 08/08/2012 (3 critical incident(s))

(Critical) Observed 2. 5 gallon container of housemade marinara sauce in wic with an internal food temperature of 60-62f. Sauce was made last night per pic. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to utilize ice baths and/or ice wands before placing foods in wic for night. Pic stated correct cooling procedures, but appears night staff did not monitor food temperatures as needed. Pic corrected by discarding sauce at time of inspection and will be educating all staff on proper cooling procedures as required. Critical corrected

(Critical) Observed 3 rte pizzas in pizza display case near front counter with no time marks to indicate discard times when i first arrived for inspection. Staff immediately attempted to write down discard times once i identified myself, but when questioned staff admitted that they forgot to write down proper times today. Internal pizza temperatures were 78-82f. If wanting to utilize time as a public health control, all staff must be aware of time control policy and clearly mark all phf with accurate discard times to maintain public and food safety. If staff cannot remember to follow time requirements, your time policy may be revoked. Pic corrected by discarding all 3 pizzas and educating staff on time control policy and procedures. Critical corrected

(Critical) Observed 3 packages of raw beef and package of uncooked salt cured cod stored in bowl of stagnant water in food prep sink in back kitchen area with internal food temperatures of 72-76f. Pic stated that meats were placed in sink +/- 6 hours ago to thaw, but food temps were not monitored. Cannot thaw phf in stagnant water. All phf must be cold held at 41f or below at all times. Pic corrected by discarding beef and cod at time of inspection. Critical corrected. , observed several squeeze bottles of housemade rte dressings in bottom portion of prep unit cooler in salad prep area with internal food temps of 48-50f. Ambient air temp of cooler was 48f. Cooler is functioning, but appears thermostat dial in back of cooler might have been bumped. Pic stated that dressings were freshly prepared an hour ago, so pic corrected by turning up cooler at time of inspection. Cooler temp remeasured after 30 minutes, now cold holding at 41. Critical corrected. Please continue to monitor food and air temps in this cooler as needed

Observed facility thawing raw meats in stagnant water in prep sink in back kitchen area. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria

Observed no paper towels at handsink next to pizza oven. Also, other towel dispenser in dishwashing area was stuck and would not dispense towels. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Observed cooked soup containers in wic with no lids and staff are stacking soups on shelf. (bottom of one container in direct contact with another rte food product). All food must be stored in a protected manner. To correct, please ensure all food containers have sturdy lids to prevent possible contamination.

Observed bottom of beer keg cooler in bar area with an accumulation of standing water in bottom of cooler. Other food (milk, mixes, condiments) stored in same cooler in water. To correct, please clean this cooler now and on a more frequent schedule

Observed no soap at handsink next to pizza oven. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing.

Repeat violation: observed floor under salad prep unit in bar area with a heavy accumulation of food debris (moldy lettuce, dirt, debris). To correct, please clean now and on a more frequent schedule

Health Report - 02/27/2012 (1 critical incident(s))

(Critical) Observed facility not sanitizing dishware and utensils properly as the dishmachine measured 0 ppm of chlorine at time of inspection. Dishmachine needs to be sanitizing at 50-100 ppm. Need to call for repair as soon as possible. Staff will need to sanitize all dishware and utensils in 3 compt sink until dishmachine repaired and then inspected by the washtenaw county health dept. I will check this item at follow up inspection. Correct within 10 days

Staff must be checking sanitizer concentration in dishmachine more often. Please educate and retrain all dishwashers in proper test strip usage as soon as possible

Observed spice shelves and spice bins on shelves in prep area with a heavy accumulation of food debris. Need to clean now and on a more frequent schedule. , observed interior door gaskets on all coolers in prep area with a heavy accumulation of food debris and/or mold. Need to clean now and on a more frequent schedule. , observed top of pizza ovens with a heavy accumulation of debris. Need to clean now and on a more frequent schedule

Observed wif floor with an accumulation of food debris. Need to clean now and on a more frequent schedule. , observed floor under salad prep unit in bar area filthy (moldy lettuce, heavy dust, dirt and debris). Need to clean as soon as possible.

Observed pans of cooked food not covered in wif. All food must be covered at all times to protect from sources of contamination.

Ventilation hood in cooking area not functional (electrical problem). Significant amount of smoke observed in dining room and kitchen when utilizing grill and fryers. Hood must be repaired as soon as possible to prevent unlawful discharge and public health nuisance. I will check this item at follow up inspection. Correct within 10 days. , observed ventilation hood and filters in cooking area with a heavy accumulation of grease and debris. Need to clean now and on a more frequent schedule

Health Report - 08/16/2011 (0 critical incident(s))

Observed no paper towels at handsink across from pizza prep area. To correct, please clean now and on a more frequent schedule

Observed ventilation cover on ceiling in unisex restroom (in dining room) with an accumulation of dust and debris. To correct, please clean now and on a more frequent schedule

Observed non-food contact surfaces of slicer (base and guard areas) with a minor accumulation of dried on food debris. All slicer fcs were clean to sight and touch. To correct, please wash, rinse and sanitize all slicer components (including base and guard areas) after use. Pic corrected at time of inspection.

Observed interior of pizza prep make unit (including door gaskets) with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Health Report - 02/14/2011 (3 critical incident(s))

(Critical) Observed slicer in prep area with a heavy accumulation of dried on food debris. Pic stated that slicer was used yesterday, but apparently was not cleaned after use. All slicer components (including the base and guard areas) must be washed, rinsed and sanitized after every use. Pic temporarily corrected by disassembling slicer and sending blades through dishmachine at time of inspection. I will check this item at follow up inspection. , observed can opener in prep area with an accumulation of sticky debris in blade area. Can opener must be washed, rinsed and sanitized every 24 hours or as needed. If dishmachine is not getting can opener clean, may have to replace. I will check this item at follow up inspection. , observed pop nozzles on pop machine in dining room soiled with mold and debris. All pop nozzles and pop machine components must be washed, rinsed and sanitized every 24 hours or as needed. Pic temporarily corrected by washing and sanitizing all pop nozzles and pop nozzle barrels at time of inspection. I will check this item at follow up inspection. , observed underside of stationary mixer and mixer bowl in prep area soiled with debris. Mixer components have not been cleaned for unknown length of time. All food contact surfaces and mixer components must be washed, rinsed and sanitized after every use or throughout the day as needed. I will check this item at follow up inspection. Correct within 10 days. , observed slicer in prep area with a heavy accumulation of dried on food debris. Pic stated that slicer was used yesterday, but apparently was not cleaned after use. All slicer components (including the base and guard areas) must be washed, rinsed and sanitized after every use. Pic temporarily corrected by disassembling slicer and sending blades through dishmachine at time of inspection. I will check this item at follow up inspection. Follow up site visit 2/28/11: all surfaces of slicer in prep area clean to sight and touch. Critical corrected. , observed can opener in prep area with an accumulation of sticky debris in blade area. Can opener must be washed, rinsed and sanitized every 24 hours or as needed. If dishmachine is not getting can opener clean, may have to replace. I will check this item at follow up inspection. Follow up site visit 2/28/11: all surfaces of can opener in prep area clean to sight and touch. Critical corrected. , observed pop nozzles on pop machine in dining room soiled with mold and debris. All pop nozzles and pop machine components must be washed, rinsed and sanitized every 24 hours or as needed. Pic temporarily corrected by washing and sanitizing all pop nozzles and pop nozzle barrels at time of inspection. I will check this item at follow up inspection. Follow up site visit 2/28/11: pop nozzles and pop nozzle barrels clean to sight and touch. Critical corrected. , observed underside of stationary mixer and mixer bowl in prep area soiled with debris. Mixer components have not been cleaned for unknown length of time. All food contact surfaces and mixer components must be washed, rinsed and sanitized after every use or throughout the day as needed. I will check this item at follow up inspection. Correct within 10 days. Follow up site visit 2/28/11: both mixers and mixer components (bowl, underside of mixers) were clean to sight and touch. Critical corrected.

(Critical) Observed rte carrots stored on top of and next to raw shell eggs on bottom shelf in wic. All raw animal products must be stored below and away from rte foods at all times. To correct, please relocate all rte fruit and vegetables on top shelves of wic and raw meats on bottom shelf. Pic corrected by relocating carrots to correct vegetable shelf in wic at time of inspection. Critical corrected

(Critical) Observed a container of commercially prepared rte sour cream on wic shelf adulterated and moldy. Container had a use by date of 12/24/10. All phf must be discarded by use by date and/or if food show any signs of adulteration or spoilage. To correct, please rotate stock more often and discard all food with expired use by dates/spoiled food. Pic corrected by discarding sour cream at time of inspection. Critical corrected

Observed floors throughout kitchen (wic, wif, behind pop syrup containers, cooking and prep areas) with a heavy accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed several interior surfaces of pizza prep unit in cooking area broken and held together with duct tape. Duct tape is not an approved food equipment surface. To correct, please repair or replace as soon as possible

Observed cleaning supplies in handsink in dishwashing area. Also observed beverage cup in handsink in dining room. All handsinks must be accessible at all times for proper employee handwashing. Do not store items in or on any handsink at any time

Observed several pans of various food items in wif and prep unit coolers not covered. All food must be protected from sources of contamination at all times. To correct, please cover all foods when storing in coolers

Observed no covered waste receptacle in unisex restroom in dining room. To correct, please provide as soon as possible

Observed food stored on floor in wif. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of floor at all times to protect from sources of contamination

Observed clean knives in utensil container in bar area and plastic single service knives and forks in condiment station in dining room stored with food contact portion of utensil pointed up. All utensils must be stored with the handles up (and the food contact portion of utensil down) to prevent possible contamination by employee and customer hands

Observed cutting board in prep area with deep grooves and hard to clean surfaces. To correct, please resurface or replace cutting board so all surfaces are smooth and cleanable.

Observed interior of dishmachine with a heavy accumulation of food debris in water. Dishmachine was not emptied and cleaned from use yesterday. All dishmachines must be emptied and cleaned every 24 hours or throughout the day as needed

Observed several surfaces in kitchen in need of cleaning: (all exterior and interior surfaces (including sliding door tracks)of pizza prep unit, interior and exterior of almost all coolers in kitchen, several shelves in prep areas). Kitchen in need of deep cleaning. To correct, please clean now and on a more frequent schedule.

Health Report - 08/23/2010 (2 critical incident(s))

(Critical) The dishwashing machine failed to dispense the required (50) parts per million chlorine sanitizer as required for proper sanitization. As discussed at the time of inspection, dishes, utensils and equipment, must be sanitized to kill harmful bacteria. Failure to properly sanitize these items can result in transferring the bacteria to food and customers. Staff must be familiar with the operation of the dishwashing machine. This includes the process of changing sanitizer containers and priming the machine. Lastly, staff must use chlorine test strips to check the sanitizer dispensed by the dish machine. Corrected at the time of inspection. A new container of sanitizer has been installed and the machine is now providing (50) parts per million chlorine.

(Critical) The underside of the mixer needs to be cleaned. As discussed at the time of inspection, the food contact surfaces of food processing equipment must be frequently washed, rinsed and sanitized. Failure to keep this equipment or other food contact surfaces clean can result in transferring harmful bacteria to food, utensils and work surfaces. Increase the cleaning frequency for the dough mixer. Corrected at the time of inspection. The mixer has been cleaned as directed above.

The spray water bottle used at the pizza prep unit, is not labeled.

A number of storage shelves in the kitchen prep area need to be cleaned.

The bottom compartment of the pizza make table needs a good cleaning, to remove dried on food spills.

I found that several food items are not covered in the walk-in cooler. As discussed, food must be covered while in storage.

This incident (27462) does not have any more information on it

This incident (61134) does not have any more information on it