Sottinis Sub Shop

Contact Information

205 S. Fourth Avenue
Ann Arbor, MI 48104

Health Report - 07/07/2015 (2 critical incident(s))

(Critical) Observed several freshly prepared individual portioned cups of housemade rte macaroni and potato salads in display cooler in dining room with no datemarking labels. All potentially hazardous rte foods must be labeled with a 7 day consume by datemark label (day 1 is prep date). Pic corrected by properly datemarking all macaroni and potato salad containers at time of inspection. Violation corrected

(Critical) Observed large potted plant stored next to handsink in front prep area (leaves of plant extend over handsink). All handsinks must be fully accessible at all times for proper employee handwashing. Pic corrected by relocating plant to another location at time of inspection. Violation corrected

Observed the following areas in need of cleaning: *interior/door handles/sliding door tracks of meat display cooler in front prep area (accumulation of food debris). *bottom of meat display cooler in front prep area (soiled with grimy debris). *bread shelf in front prep area (accumulation of food debris). *interior of prep unit cooler in front prep area (accumulation of sticky food debris). *floor drain in back kitchen area (accumulation of slime mold and debris). To correct, please clean all these areas now and on a more frequent schedule

Observed interior of microwave oven in prep area soiled with dried on food debris. To correct, please clean now and on a more frequent schedule

Observed floors under upright cooler in back kitchen area with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Health Report - 01/08/2015 (0 critical incident(s))

Observed the following areas in need of cleaning: *sliding door tracks on display cooler in front prep area (accumulation of food debris). *bread shelves in front prep area (accumulation of food debris). *interior door gaskets on prep unit cooler in front prep area (accumulation of food debris). To correct, please clean all these areas now and on a more frequent schedule

Observed cutting board in front prep area with deep cutting grooves and scoring. To correct, please resurface or replace cutting board as soon as possible so all surfaces are smooth and cleanable

Observed interior of microwave oven in prep area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Health Report - 07/10/2014 (1 critical incident(s))

(Critical) Observed container of raw chicken stored above rte vegetables and deli meats in upright cooler in back kitchen area. All raw animal products must be stored below and away from all rte foods to protect rte foods from potential cross contamination. Pic corrected by relocating raw chicken to bottom shelf of cooler at time of inspection. Violation corrected

Observed no thermometer in nantucket nectar display cooler in dining room (cooler is used to store some phf, along with beverages). To correct, please provide thermometer in cooler as soon as possible

Facility does not have a serv-safe certified manager (nashat's serv-safe expired on 6/12/14). Pic stated that nashat is scheduled to recertify next month. Once completed, please fax updated copy of serv-safe certificate to health dept 734 222-3930 (attn: carl). Correct within 90 days

Health Report - 01/09/2014 (0 critical incident(s))

Observed the bottom door track of the main lunch meat display case with a heavy accumulation of food debris. Correct by cleaning each area now and on a more frequent basis to prevent the accumulation of debris. This violation was observed during the last inspection

Health Report - 06/18/2013 (0 critical incident(s))

Observed several areas with a heavy accumulation of food debris including: 1. The bottom door tracks of the main lunch meat display case 2. The bottom door tracks of the slicer meat storage case. 3. The storage shelves under the slicer. Correct by cleaning each area now and on a more frequent basis to prevent the accumulation of debris

Health Report - 12/03/2012 (0 critical incident(s))

Observed no service sink in the facility. Correct by providing an approved service sink. Pic indicated he will work to install a new handsink so the existing utility tub style handsink can be utilized as a service sink.

Observed the bottom door track of the main lunch meat display case with a heavy accumulation of food debris. Correct by cleaning each area now and on a more frequent basis to prevent the accumulation of debris

Observed wiping cloth used to wipe slicer stored on the counter between uses. Wiping cloths shall be held in a chemical sanitizer solution between uses

Health Report - 05/14/2012 (0 critical incident(s))

Observed no service sink in the facility. Correct by providing and approved service sink

Observed the following equipment non food contact areas with an accumulation of food debris: 1. The bottom shelf of the reach in freezer adjacent to the three compartment sink. 2. The door seals of the reach in freezer. 3. The bottom door track of the main lunch meat display case. Correct by cleaning each area now and on a more frequent basis to prevent the accumulation of debris

Observed no handwashing reminder signs within the facility. Correct by providing a handwash reminder sign at each handwashing sink

Health Report - 11/23/2011 (0 critical incident(s))

Observed wiping cloth used to wipe food contact surfaces sitting on counter between uses. This type of wiping cloth needs to be stored in a sanitizing solution to prevent bacterial growth. Correct by storing wiping cloth immersed in proper sanitizing solution

Observed no sanitizer test kit available within the facility. Frequent measuring of the sanitizing solution concentration is an important part proper sanitization of food contact surfaces. Correct by providing the proper sanitizing test kit

Observed no handwashing reminder signs within the facility. Correct by providing a handwash reminder sign at each handwashing sink

Health Report - 05/11/2011 (0 critical incident(s))

The paper towel dispenser is empty. Ensure that all hand sinks are always stocked with paper towels. Frequent hand washing is vital in preventing the spread of harmful bacteria. Stock each sink with soap as well

The underside of the slicer needs to be cleaned. Non-food contact surfaces must be routinely washed, rinsed and sanitized, to maintain good sanitation levels. Increase the cleaning frequency for this piece of equipment.

Health Report - 11/16/2010 (0 critical incident(s))

This incident (42093) does not have any more information on it

Provide a refrigerator type thermometer for the small prep unit. Frequently check it to ensure that the temperature inside the unit, is 41 degrees f. Or below.

This incident (27841) does not have any more information on it