401 E. Liberty
Ann Arbor, MI 48107
(Critical) Staff need to be checking sanitizer concentrations with test strips in wiping cloth buckets throughout facility more often. Pic corrected by educating staff on proper sanitizer concentrations and test strip usage (including test strip location) at time of inspection. Violation corrected
Observed interior of small summit keg cooler in bar area with an accumulation of debris in bottom of cooler. To correct, please clean now and on a more frequent schedule
Observed all wiping cloth buckets in facility (bar area, server area, cooking and prep lines) with low chlorine concentration (less than 25ppm). All wiping cloths must be stored in a concentration of 50-100ppm of chlorine bleach at all times). To correct, please remix all wiping cloth buckets more often and verify with test strips as needed
(Critical) Observed container of tomato soup in soup steam table in server area with an internal food temperature of 105-115f (staff stated that soup was placed in steam table to reheat 1. 5 hours ago). Pic stated that soup is normally reheated on stove to 165f before placing in steam table, but it appears staff did not follow that procedure today. Please remember that steam tables are designed for holding food hot, not for cooking or reheating. Pic corrected by reheating soup to 165f on stove at time of inspection. Violation corrected
Observed unlabeled spray bottle of lemon juice on shelf in wic. Once removed from original packaging, all food items must be labeled for proper identification
Observed cracked lid on bulk bean bin in dry storage area. To correct, please replace lid as soon as possible so all surfaces are smooth and cleanable
Observed interior of true upright freezer in basement storage area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule
Ice bin drain line in bar area has fallen into drain receptacle. To correct, please re-establish the air gap on the ice bin drain line. Drain line should be raised 1. 5-2 inches above flood rim of drain receptacle to achieve proper air gap.
(Critical) No sanitizer present at automatic warewashing machine. Sanitizer shall be provided at proper sanitizer concentration per manufacturer's label use instructions. Corrected at time of inspection by priming sanitizer pump, then changing out bottles of sanitizer and priming pump to provide sanitizer at proper sanitizer concentration.
(Critical) Chlorine test kit not being used to monitor sanitizer concentration at automatic warewashing machine. Corrected at time of inspection by facility using their chlorine test kit to confirm proper sanitizer concentration at automatic warewashing machine
Lights in hood canopy not functioning. Please replace light bulbs or light fixtures to provide lighting in this area when in use
Area under and behind dumpster in need of cleaning. Please arrange with landlord/waste hauler to clean area under dumpster. In addition dumpster has a hole in the bottom right corner. Contacted mckinley, landlord at time of inspection to replace dumpster. Requested dumpster with side doors
Some water build-up on bottom of 2 door beverage air unit on cook line. Please repair to eliminate standing water, until then provide a rack on the bottom to keep food containers from contacting water
Manual warewashing operation set up incorrectly at bar. Wash compartment and sanitizer compartment directly next to each other. Washed utensils and equipment shall be rinsed prior to sanitizing
(1) please re-establish the air gap at the front counter ice bin; currently an air break. The air gap shall be twice the pipe diameter above the flood rim of the drain. Consider switching over to rigid pipe. (2) observed leaks under 4-compartment sink at the bar. Facility is scheduled to replace the 4-compartment sink at the bar with a glass automatic warewashing machine this month. Specs have been received by our department
Sanitizer concentration low in wet wiping cloth solution at waitress station. Please maintain sanitizer at proper concentraton in wet wiping cloth solution
Improper placement of pans and covers used for cooling potentially hazardous food item cooked this moring. Cooked potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Shallow pans of shredded chicken were covered and stacked. Rearranged 6 shallow pans, stirred chicken and uncovered them to finish cooling properly. Shredded chicken found at 49°F - 52°F was cooked off approximately 9:30 am; found at 12:30 pm. Owner will monitor to assure proper cooling has occured within the time/temperature parameters.
Single-service cup used for dispensing food. Please provide durable, food-grade utensil for dispensing food
Observed some clean dishes stacked wet on clean dish storage rack. Please allow clean dishes and utensils to air dry/ drain prior to stacking. There appears to be adequate clean dish shelving units
Handle area on microwave ovens in need of cleaning. Please clean now and as often as necessary to maintain in clean condition.
Cooking equipment not located entirely under hood canopy. Cooking equipment shall be installed under the hood canopy with proper overhang or proper installation of a side curtain. Per owner they are working with a company on the side curtain and will be installed by next routine inspection
(1) clean dish drainboard rusty and peeling. Please replace to provide smooth, easily cleanable surface. (2) some refrigeration door gaskets split. Please replace to provide good seal and so smooth and easily cleanable
(Critical) Sanitizer low at automatic warewashing machine. Appears the sanitzer prime buttom is stuck. Repair person has been notified. Not corrected. ,
(Critical) Cheese sauce was not reheated to proper temperature before being placed in hot holding unit. Cooked and cooled potentially hazardous food 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 reheating cheese sauce found at 85°F in the hot holding unit to the proper temperature in a double boiler on the stove. Per employee cheese sauce prepared every other day; consider making daily so cheese sauce does not have to be reheated.
(Critical) The consumer advisory disclosure statement missing from some of the menu item descriptions. Please provide proper consumer advisory for those animal food items served raw or undercooked. Provided ower with copy of the proper wording for option 1 and option 2. Not corrected. ,
(Critical) Metal stem food thermometers not calibrated properly. Corrected at time of inspection by discarding metal stem thermometers. Accurate digital thermometer made available to employees on cook line
Both dumpster lids found in open position. Per owner this is the dumpster for the entire building. She will check with the property manager to get a ladder or step stool to be able to reach the lids to shut them
Cooking equipment not entirely under hood canopy. Cooking equipment shall be installed under the hood canopy with proper overhang or proper installation of a side curtain. Discussed with owner when new cooking equipment was installed in 2012. This was not cited in the past. Please consult with the building department for guidance
Inaccurate ambient air thermometer in 2 door delfield at waitress station. Please provide accurate thermometers for all refrigeration units and monitor temperatures several times daily
This incident (43015) does not have any more information on it
This incident (30668) does not have any more information on it
(Critical) Some potentially hazardous food items found at improper temperature top section of two of the prep units on cook line. 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 items that were over filled in pans found >41°F. Top of food items found at 50°F - 52°F. Discussed using deeper metal pans for potentially hazardous food items, not overfilling pans and relocating some food items top of make line farther away from warming unit
Wet wiping cloths found stored improperly. Please store cloths once wet in wet wiping cloth solution at proper sanitizer concentration
Microwave handle areas in need of cleaning. Please clean now and as often as necessary to maintain in clean condition
No soap available in soap dispenser at handwash sink rear kitchen. Please provide soap at all handwash sinks at all times
Dumpster lids found in open position. Please close when not in use
(Critical) Atmospheric vacuum breaker installed improperly at mop sink. Please install atmospheric vacuum breaker so there are no down-stream shut offs. Not corrected. At time of inspection tried to relocate vacuum breaker; will not fit. ,
(Critical) Some dented cans observed in rear kitchen and storage cabinets. Monitor cans for dents and discard or set aside in designated area for return to supplier. Critical corrected: at time of inspection set aside dented cans for return to supplier. Please set up permanent dented can storage area. Provided pic with copy of can safety poster
Some metal stem thermometers not calibrated properly. Please calibrate and monitor for accuracy
Please re-caulk behind handwash sinks in men's and women's public restrooms; sinks starting to pull away from wall
Observed food employee with bracelets. While preparing food, food employees many not wear jewelry on their arms and hands.
(Critical) Rice not reheated to proper temperature prior to hot holding. Critical corrected: at time of inspection reheated rice found at 120°F in table top hot holding unit in microwave oven to > 165°F and placed back into hot holding unit to maintain at a minimum 135°F. Rice was reheated within the last hour for hot holding per pic
(Critical) No sanitizer available at automatic warewashing machine. Critical corrected: at time of inspection changed chlorine sanitizer container; proper concentration of chlorine now present. Please check chlorine concentration several times daily with chlorine test kit
(Critical) Terminal valve of overhead spray rinse arm below the spill rim of the sink when hanging freely. Not corrected. Please replace spring or install rigid pipe with a swivel and short piece of flex hose to maintain a proper air gap between the hose termination and drain board spill rim. The air gap shall be at least twice the diameter of the water supply inlet. ,
Rear kitchen handwash sink not accessible for handwashing. Corrected at time of inspection by relocating step stool and removing cd from inside sink. Currently handwash sink under shelving unit; owner will raise shelving unit to make it easier to access handwash sink
Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable
No paper towels available at bar handwash sink. Please provide at all times. Paper towels not in dispenser at front counter handwash sink. Please provide paper towels in dispenser at all times
Several flies observed in various areas in kitchen. Please continue to work with your extermination company and follow any recommendations to eliminate the flies
Dumpster lids found in open position. Please keep dumpster lids closed when not in use. Facility shares dumpster with another restaurant; will discuss with them
3 door prep unit on cook line not maintaining food at proper temperature in bottom section only; top maintaining <41°F. Refrigeration shall be capable of maintaining food at 41°F or below at all times. No potentially hazardous food stored in the bottom section of this unit at time of inspection; maintaining at 49°F - 50°F. Two new units to replace this unit; to be installed next week. See file for spec sheets
Pop gun at bar attached to raw wood bracket. Please refinish or paint to provide non-absorbant, smooth, easily cleanable surface.
Please relocate uncovered single-service items under handwash sink front counter.
Crack in floor tile near dining area/bar entrance near threshold. Please repair and maintain to eliminate standing water in this area and so smooth and easily cleanable. Caulk exterior of floor drain rear kitchen near dishmachine missing or in poor repair. Please replace to provide good seal
Bar 4-compartment sink leaking under the second sink closest to handwash sink. Please repair and maintain in good repair.
(Critical) Some dented cans observed in dry storage. 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. Critcal corrected: at time of inspection set dented cans aside for return to supplier. Provided pic with copy of can safety poster. Pic will review with all staff and set up a permanent dented can storage area
Refrigeration door gasket in poor repair bottom section make line. Please replace to provide smooth, easily cleanable surface and a good seal
Metal stem thermometer on cook line not calibirated properly. Please cailibrate and maintain; pic familiar with ice bath method
These areas in need of cleaning: area under flat top grill and char grill and interior bottom section of oven. Please clean now and place on routine cleaning schedule
Water pitchers found without cover. Please cover water pitchers when they have been pre-filled and look into replacing water pitchers with covered ones as they need replacement
Wet wiping cloth solution found at improper sanitizer concentration, too low. Please monitor throughout the day and change as needed