Smokehouse Blues

Contact Information

4855 Washtenaw
Ann Arbor, MI 48108

Health Report - 04/25/2012 (5 critical incident(s))

(Critical) The 3 comp sink is directly connected to sewer. You must have an air break at a minimum. I will be back in 3 weeks to verify this.

(Critical) You need to install a new vacuum breaker on the mop sink. I will be back in 3 weeks to verify this has been done.

(Critical) Portioned and a tub of whipped butter was left out on counter and at 73*f. Whipped butter is potentially hazardous and must be held at 41*f or less at all times. Keep in cooler. Corrected by discarding and keeping new batch in cooler.

(Critical) Batters were found at 60*f. You cannot use ice to try and keep this product at required temps of 41*f or less. You must keep in cooler between uses. Corrected by discarding and keeping in cooler.

(Critical) Observed staff cleaning slicer with no sanitizer. Staff must be washing, rinsing and sanitizing this unit. Corrected by taking this out of use. Do not need it. Will buy sliced cheese.

Install a paper towel holder at the bar handsink.

No soap at the bar handsink. Install a wall mounted dispenser, will be back in 3 weeks to verify

You need a cover for the ice bin behind the bar.

Sanitizer buckets need to be changed out more often (at least every 2 hrs). Keep at 50-100ppm.

Several filters were not in place. You need to always keep exhaust filters in unit when in operation. There can be no gaps in hood. You also will need to replace damaged floor tiles, coving etc.

This store needs to be cleaned and organized thoroughly and then kept routinely cleaned and organized. I am going to be back in 3 weeks to verify this has been done.

Health Report - 10/27/2011 (5 critical incident(s))

(Critical) I observed 2 buckets of ranch dressings beyond the use by dates. Staff need to be auditing product dates daily and discarding expired foods. Corrected by discarding.

(Critical) The spray bottles in the front service area were found with excessive chlorine concentration. Keep at 50-100 ppm. Train staff how to make them up consistently. Corrected.

(Critical) I found 2 spray bottles of chemical not labelled. Staff need to keep labelled. Corrected while here

(Critical) You folks need to get one consistent date marking system down. I did not find 4 whipped creams dated or the deli meats on the line. I will be back to verify you have a system in place.

(Critical) Observed staff cross contamiting while prepping burger for the grill. This person pressed down raw burger on a cutting board and was not aware that the board needed to be washed, rinsed and sanitized before putting sandwich together on that board. Also, a bag of pita bread was stored on top of the raw burger in the cooler. Plans are to use tongs to get food from cooler to grill so hands don't touch raw foods. Pita was stored on top shelf. Managers need to assure that policies are in place and are being followed. I will be back in 3 weeks to verify this

The beer walk in cooler is holding at 45*f. Adjust to be holding 41*f or less.

Mops need to be hung up after uses and mop bucket needs to be emptied after use.

Clean hard to reach areas between equipment, including drain pipes.

The drain line out of the glasswash machine at the bar needs to be air gapped. Also, you need a new vacuum breaker on the mop sink. I will be back to verify this has been done in 3 weeks.

Please label all food storage bins with common name of contents.

There is standing water in the reach in cooler in the salad prep area and water in the beer cooler at the bar. No water should be inside these units. They need to be repaired to be self draining. Wash the beer bottles that are in dirty water before serving. Adjust the salad cooler doors so they shut easily.

No paper towels at bar handsink. I want you to mount a soap and paper towel holder at this handsink by my follow up in 3 weeks.

Store your clean utensils in protected manners and with the handles all in one direction

You need to shield the lights in the back storage area and over the ice machine.

Locate the dumpster and grease barrel to be on asphalt.

You need to replace the missing and damaged floor coving tiles. You also need to re-seal the sink rims to the walls.

Health Report - 04/19/2011 (7 critical incident(s))

(Critical) I found to pans of hard boiled eggs, several opened cans of whipped cream, 2 boxes of cheesecake and house made cream pies not date marked. I want you to all date mark consistently here. Post the use by dates, which are 6 days from make or open dates. I will be back in 2 weeks to verify this is being done.

(Critical) I found raw chicken, fish and seafood at 47-48*f in the single door upright cooler on the line. Must be holding at 41*f or less. The condensor coils were all frosted up and not functioning properly. Furthermore, the door seals are all ripped/torn. You need to see if this unit can be repaired. You are ordered not to use this unit until i confirm it is holding 41*f or less and does not frost up. Also, the produce walk in cooler was found holding at 44*f. Staff threw out the hard boiled eggs, cheese and lunchmeat in this unit. Do not use. I will be back in 2 weeks to verify the working order of this unit. Staff need to do temp checks of all units. Highly suggest using the chart i left you

(Critical) I found cooked bbq chicken and cooked potato and a gallon of milk sitting out on a prep table and at 65*f. Staff need to keep prep time to a minimum when working with potentially hazardous foods. This food was left out while staff did other things. Corrected by discarding all these foods. Develop sop's for implemting batch control while prepping foods.

(Critical) Repeat violation 2 times. I observed an uncovered beverage in the kitchen on a prep table. You must enforce that staff are covering beverage cups and using straws at all times in the kitchen or bar areas. Complete the risk control plan and fax to me within 10 days. I will be back in 2 weeks to veirfy your sop is in place.

(Critical) The meat slicer was observed dirty. Staff are not washing, rinsing and sanitizing this unit properly after uses. Develop an sop for this and managers need to assure being cleaned properly. I will be back in 2 weeks to verify sop is in place and working.

(Critical) I found previously cooked chicken, pork and baked potatos not re-heated to >165*f in the warmer box. Product must be re-heated in the convection oven to >165*f, staff using thermometer to verify this and then placed in hot hold box. Corrected by heating to >165f in oven since only at 1. 5 hours of re-heat time.

(Critical) The following items were found at unsafe temperatures: raw egg batter(54*), milk batter on onions(54), house made garlic and herb butter(51*). These items must be held at 41*f or less at all times. Improper ice bath was being used. Keep these items in coolers, except at very busy times and then use a properly set up ice bath with pans of product immersed completely in ice on all 4 sides of pans. Product was discarded and ice set up properly.

The handsink on the line by the 3 comp sink is very dirty. Handsinks must be kept clean and used only for handwashing.

The salad cooler and the walk in cooler doors have damaged door gaskets. Have themm replaced within 10 days. I will be back to see this was done in two weeks.

The microwave oven was found dirty on the inside. Staff need to be cleaning often throughout the day.

The 3 comp sink needs to be flush to the wall and then re-caulked. Clean walls behind this sink.

Repeat violation numerous times. You are missing several end caps for your light shields in your kitchen. Within 2 weeks i want you to have end caps on and light shields secured within the end caps.

The majority of your cutting boards are excessively grooved and no longer cleanable and are discolored. Replace them by the correction date.

No handsoap in employee restroom. Also, soap dispensers at other handsinks are not mounted to walls. Put up handsoap dispensers at all handsinks. I will be back in 2 weeks to verify this has been done.

You need to replace or re-furbish the rusty storage racks in the produce cooler.

You need to be cleaning the bins/draweers that clean utensils are being stored in more often.

Health Report - 09/24/2010 (6 critical incident(s))

(Critical) Found the can opener blade soiled with accumulation. Found the bar nozzles of the pop guns in the bar soiled with accumulation. To correct follow manufacturers directions and clean can opener blade and pop nozzles, and clean on a schedule to preclude accumulation.

(Critical) Found numerous cups without lids in the kitchen cooking/prep areas ( on top of the 2 door salad prep top cooler, on shelf above prep table, on prep table at the end of the cooking line) employee and pic corrected by taking cups to dishwashing area. Pic has been instructed to review eating and drinking policy with staff, and to monitor and retrain staff not following eating and drinking policy. Pic was reminded that cups with lids and straws are allowed in food areas. , found numerous cups without lids in the kitchen cooking/prep areas ( on top of the 2 door salad prep top cooler, on shelf above prep table, on prep table at the end of the cooking line) employee and pic corrected by taking cups to dishwashing area. Pic has been instructed to review eating and drinking policy with staff, and to monitor and retrain staff not following eating and drinking policy. Pic was reminded that cups with lids and straws are allowed in food areas. On follow up inspection found a cup of beverage without lid and straw on the cooking line counter top. Employee corrected by discarding cup. Pic has been reminded to continue monitoring that employees are following company's eating/drinking policy, and not drinking from open cups in food areas. This violation was corrected on routine inspection, and had to be corrected on follow up.

(Critical) Found numerous cups without lids in the kitchen cooking/prep areas ( on top of the 2 door salad prep top cooler, on shelf above prep table, on prep table at the end of the cooking line) employee and pic corrected by taking cups to dishwashing area. Pic has been instructed to review eating and drinking policy with staff, and to monitor and retrain staff not following eating and drinking policy. Pic was reminded that cups with lids and straws are allowed in food areas.

(Critical) Found time/temperature control for safety (tcs) food, cooked greens 45°F, coleslaw 45°F, potato salad 45°F, and meats 45°F, in the walk in cooler. Pic believes ice build up on evaporator coil has caused the walk in cooler temperature to rise, and began defrosting walk in cooler. Pic has been instructed to monitor cold holding temperatures in cooler, and if temperatures do not drop to 41°F, to move tcs food to working coolers, and to call for repair. , found time/temperature control for safety (tcs) food, cooked greens 45°F, coleslaw 45°F, potato salad 45°F, and meats 45°F, in the walk in cooler. Pic believes ice build up on evaporator coil has caused the walk in cooler temperature to rise, and began defrosting walk in cooler. Pic has been instructed to monitor cold holding temperatures in cooler, and if temperatures do not drop to 41°F, to move tcs food to working coolers, and to call for repair. On follow up inspection found tcs food, greens 41°F, mac and cheese 41°F, coleslaw 41, and meats 41°F, in the walk in cooler. Continue to monitor temperatures. Violation corrected.

(Critical) Found the can opener blade soiled with accumulation. Found the bar nozzles of the pop guns in the bar soiled with accumulation. To correct follow manufacturers directions and clean can opener blade and pop nozzles, and clean on a schedule to preclude accumulation. , found the can opener blade soiled with accumulation. Found the bar nozzles of the pop guns in the bar soiled with accumulation. To correct follow manufacturers directions and clean can opener blade and pop nozzles, and clean on a schedule to preclude accumulation. On follow up inspection found the can opener blade soiled, and one of the pop gun nozzles soiled. Pic corrected by having can opener and pop gun nozzle cleaned. Management has been instructed to monitor that food equipment/utensils are properly cleaned after use or when necessary. Violation corrected.

(Critical) Found time/temperature control for safety (tcs) food, cooked greens 45°F, coleslaw 45°F, potato salad 45°F, and meats 45°F, in the walk in cooler. Pic believes ice build up on evaporator coil has caused the walk in cooler temperature to rise, and began defrosting walk in cooler. Pic has been instructed to monitor cold holding temperatures in cooler, and if temperatures do not drop to 41°F, to move tcs food to working coolers, and to call for repair.

Found wiping cloth left on counter top on the cooking line. To correct store wiping cloths completely submerged in sanitizing buckets.

Found a large gap between the 3 compartment sink and the wall in the kitchen prep area. Found coving through out facility broken, loose, and missing. Found a power cord running under the back door to the smoker. To correct properly repair/replace noted areas

Found metal shakers and plastic squeeze bottles of seasonings without labels. To correct provide labels.

Found the hood and hood filters soiled with build up of grease and dust. To correct clean hood filters and hood, and increase cleaning frequency.

Found a container of water and baking soda left in the employee handsink. To correct remove items from handsink, and keep handsink accessible at all times.

Found no manger certificate available. To correct provide manager certification.

Found the toilet tank cover in the employee restroom missing. To correct replace missing toilet tank cover.

Found the ceiling stained and soiled with dust and build up. Found the floor (under equipment, edges, and corners) soiled with accumulation and build up. To correct throughly clean noted areas and clean on a more frequent schedule.

Found single use utensils stored in a jumbled manner. To correct store single use utensils with handles in one direction to minimize contamination.

Observed employees working in the kitchen cooking area not wearing hats/hair restraints. To correct provide hats/hair restraints, and remind employees to wear them.

Found kitchen utensils stored between equipment on the cooking line. Found a plastic cup without handles used to dispense croutons. To correct store utensils in a more protected manner, and replace plastic cup with a more appropriate utensil such as a long handled spoon.

Found no handwashing sign in the handsink by the 3 compartment sink, in the bar handwashing sink, and in the mens public restroom. To correct provide signs reminding employees to wash their hands, at all locations where they may wash hands.

Found no paper towels in the employee restroom. To correct keep paper towel dispenser stocked

Found the light above the grill in the cooking hood missing light shield. Found several lights in the kitchen cooking/prep area missing end caps. To correct provide light shields and end caps.

Found the main walk in cooler not holding tcs food at 41°F. To correct repair walk in cooler to hold tcs food at 41°F. Found the 2 door salad/dessert prep top cooler not in use. To correct repair/replace cooler to hold tcs food at 41°F. Found the door trim of the bottom of the walk in freezer damaged. To correct repair/replace door trim. Found the door gaskets of the 1 door reach in cooler on the cooking line, and the 3 door prep top cooler, torn and damaged. To correct repair/replace door gaskets. Found a open slot on the end of the cooking hood. To correct replace missing filter or spacer.

Found lights in various parts of the kitchen prep area not working. To correct repair/replace lights.