Blue Nile

Contact Information

221 E. Washington
Ann Arbor, MI 48104

Health Report - 04/23/2015 (1 critical incident(s))

(Critical) Observed no soap at handsink in managers restroom. All handsinks must be suppled with soap and paper towels at all times for proper employee handwashing. Pic corrected by providing soap at handsink at time of inspection. Violation corrected

Observed interior of microwave oven in cooking area with an accumulation of sticky food debris (microwave not cleaned from last night). To correct, please clean now and on a more frequent schedule

Observed wet mop stored in empty mop bucket in dishwashing area. All mops must be hung up after use to allow for proper air drying

Observed wet wiping cloth stored on edge of bar. After use, all wiping cloths must be stored completely submerged in wiping cloth bucket to help prevent the accumulation of bacteria on wiping cloths

Health Report - 10/28/2014 (0 critical incident(s))

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

Observed 0 ppm of chlorine in wiping cloth bucket in bar area. All wiping cloths must be stored in sanitizer solution of 50-100ppm of bleach at all times to prevent the accumulation of bacteria

Health Report - 04/11/2014 (2 critical incident(s))

(Critical) Unlabeled chemical spray bottles in mop room. Please label chemical spray bottles with common name of chemical to avoid misuse. Corrected at time of inspection by labeling one spray bottle with common name of chemical; the other spray bottle had a small amount of liquid in bottom; pic removed and rinsed out spray bottle; not sure of contents

(Critical) No paper towels at bar handwash sink. Please provide paper towels in paper towel dispenser at all times. Corrected at time of inspection by providing paper towels in paper towel dispenser at bar handwash sink. Please continue to monitor and replace as needed

Mop found stored improperly in mop bucket. Please hang to dry when not in use

Some single-service items stored under the sewer line in the basement storage room. Please provide a shield (gutter for example) under the sewer line to prevent potential contamination

Handwash sink at bar missing sign notifying food employees to wash their hands. Please provide sign

No paper towel dispenser at handwash sink in basement employee restroom. Please provide paper towel dispenser

Hot holding table rear kitchen closest to wic leaking. Please repair and maintain in good repair

Health Report - 10/15/2013 (0 critical incident(s))

A few fruit flies observed at bar. Please continue to work with your extermination company, eradico to eliminate the flies

Handwash sink in kitchen and handwash sink at waitress station draining slowly. Please repair and maintain in good repair

Please provide self-closer for employee restroom door in basement

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

No paper towel dispenser at handwash sink in basement employee restroom. Please provide paper towel dispenser

Some single-service items stored under sewer line in basement storage room. Please provide shield for sewer line over single-service item storage

Sanitizer concentration high in wet wiping cloth solution at bar. Please provide sanitizer at proper concentration, using chlorine test kit to monitor.

Health Report - 05/02/2013 (4 critical incident(s))

(Critical) No sanitizer present at automatic warewashing machine. Corrected at time of inspection by changing sanitizer bucket; current bucket close to empty; primed pump. Chlorine sanitizer now present at proper concentration.

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without date marking. These food items once opened, prepared or removed from the freezer shall be clearly marked with the discard date. Corrected at time of inspection by discarding opened milk and whipped cream at the bar and by properly labeling food items in walk-in-cooler with preparation and discard date; date prepared known by employee

(Critical) No sanitizer test kit available for monitoring clhorine concentration at automatic warewashing. Please provide. ,

(Critical) Observed employee rinse off a utensil in the rear kitchen handwash sink. Handwash sinks shall be used only for handwashing. Corrected at time of inspection by discussing with employee where to rinse utensils; there is a 2-compartment prep sink directly next to handwash sink that can be used. Discusssed using the handwash sink only for handwashing. Pic will discuss with all staff.

Food employees observed without hair restraint. The hair restraint keeps dislodged hair from ending up in the food and may deter employees from touching their hair

Some boxed dishes and single-service items stored under sewer line in basement storage room. Please provide gutter or another interceptor under sewer line in case of leak over storage of equipment, dishes, utensils, single-service items or clean linens

Some light bulbs in basement storage room observed without light shields. Please provide properly installed light shields with end caps to protect the light bulbs in areas where food, equpment, utensils, single-service items or linens are stored

Please provide paper towel dispenser in employee restroom in basement. Paper towels were present.

No sanitizer present in wet wiping cloth solution. Please provide sanitizer at proper concentration per epa-registered label use instructions

Health Report - 11/08/2012 (0 critical incident(s))

This incident (35478) does not have any more information on it

This incident (3148) does not have any more information on it

Health Report - 05/10/2012 (1 critical incident(s))

(Critical) Food employees not familiar with employee health reporting requirments. Critical corrected: at time of inspection discussed employee health reporting requirements with employees. Provided pic with copy of mda employee health poster. Please review with all staff and post

Metal stem thermometer in bottom of reach-in-cooler not accurate. Please calibrate and monitor for accuracy. Provided copy of ice bath method handout

Observed food employee without hair restraint. Please provide hair restraints that effectively restrain the employees hair

No paper towels at handwash sink in basement restroom. Please provide paper towels at all times at all handwash sinks. Corrected at time of inspection by providing paper towels. Please provide paper towel dispenser

Please provide signs at all handwash sinks used by employees notifying staff to wash their hands. (missing at handwash sink at bar and upstairs employee restroom handwash sink)

No chlorine test kit available to monitor sanitizer concentration at dishmachine and wet wiping cloth soltion. Please provide chlorine test kit

Mop and brooms found stored improperly. Please hang mops to dry and store brooms in organized manner to facilitate cleaning this area

Health Report - 12/01/2011 (2 critical incident(s))

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without date marking. Once opened, prepared or removed from freezer these food items shall be clearly marked with the discard date. Critical corrected: at time of inspection properly marked chocolate mousse, opened milk at bar, and several food items in wic (all cooled food items from previous evening hot holding and some other food items that were prepared this week). Staff was clear on prep dates and open dates. Please add 6 days to date prepared or date opened. Bulk food items on back shelf in wic properly date marked

(Critical) Observed open cup in rear kitchen. Food employees shall drink from closed beverage containers. Critical corrected: at time of inspection open cup removed. Discussed use of closed beverage containers; cup with lid and straw or sipper cups with lid

No soap at waitress station handwash sink (used mainly on weekends and busier times). Please provide soap at all handwash sinks at all times

(1) please invert ice transfer bucket stored next to ice machine. (2) please invert clean dishes and cover clean utensils stored in tubs in rear kitchen on shelf next to wic entrance, to prevent potential airborne contamination

(1) no paper towels or paper towel dispenser at handwash sink in basement. Please provide paper towels in dispenser at all times. (2) no paper towels in dispenser at handwash sink in kitchen. Paper towels sitting on top of prep unit close to handwash sink. Please provide paper towels in dispenser at all times. (3) no paper towels at waitress station handwash sink (used mainly on weekends and busier times). Please provide paper towels at all times at all handwash sinks

Inadequate hot water pressure at handwash sink in men's restroom. Please adjust to provide hot and cold water at adequate pressure

These areas in need of cleaning: interior clean utensil storage tubs and interior bottom 2 door upright reach-in-cooler rear kitchen. Please clean now and as often as necessaryt to maintain in clean condition

Health Report - 06/08/2011 (2 critical incident(s))

(Critical) Food employee observed contacting ready-to-eat food items with bare hands. Critical corrected: at time of inspection discussed with employee and pic when gloves or similar barrier (tongs, deli-tissue, etc. ) are required. Gloves are available in facility

(Critical) Potentially hazardous food items on top of prep unit maintaining at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. Critical corrected: at time of inspection discarded all potentially hazardous food on top of unit maintaining at 46°F - 62°F, including but not limited to feta cheese, yogurt, hummus and some cooked vegetables. Ambient air temperature on bottom of unit at 58°F; bottom of unit not used for storage of potentially hazardous food with exception of some rice that was just placed in bottom section of unit, relocated rice to wic maintaining at proper temperature. Several food items were also double panned on top of prep unit. 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

Please provide paper towel dispenser at handwash sink in downstairs restroom

Please remove overturned wooden crates next to ice machine currently used for storing ice transfer bucket and provide smooth, easily cleanable shelving unit

Floors under dishmachine area in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

3 door prep unit not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times. Please repair or replace

No hot water available at handwash sink in basement restroom. Appears designated hot water heater had been turned off for hot water generation at this handwash sink. Owner turned hot water heater on at time of inspection. Hot water shall be provided at a minimum 100f at all times at all handwash sinks

Please provide base coving where it is missing in dishwash area. This will provide a smooth, easily cleanable surface and a good seal between the wall and floor

Please invert ice transfer bucket when not in use near ice machine

Food employee observed without hair restraint. Corrected at time of inspection

Some food items thawing improperly in 3-compartment sink. Please use one of the following methods listed to properly thaw food

Health Report - 12/08/2010 (2 critical incident(s))

(Critical) Observed employee contacting ready-to-eat food with their bare hands. Critical corrected: at time of inspection discarded bread and lettuce employee contacted with bare hands. Gloves provided. Discussed with pic and employee when to use gloves

(Critical) Several refrigerated, ready-to-eat, potentially hazardous food items not date marked. Once opened, prepared or removed from freezer these food items shall be clearly marked with the discard date. Critical corrected: at time of inspection date opened and prepared known by owner. All food items clearly marked including opened milk at bar, opened milk rear kitchen, opened whipped cream, rice pudding, all phf items prepared in wic. Facility closed mondays. Many food items made fresh on tuesdays. In future please clearly mark food items to indicate 6 days from date opened or date prepared. In addition please monitor discard dates and discard food if expired.

Please wrap condensate drain line in walk-in-cooler

Please re-establish air gaps for food prep sink and steam table drain line. The air gap shall be twice the pipe diameter above the flood rim of the drain.

Please invert ice transfer bucket for proper storage on easily cleanable shelving unit

These areas in need of cleaning: area next to and under pop guns at bar, interior pop gun holder closest to bar entrance, beer overflow drain at bar and non-food contact surface base of blender rear kitchen. Please clean now and place on routine cleaning schedule

Frost build-up on right side wall of upright reach-in-freezer. Please repair any leaks and maintain in good repair

Observed food employee without hair restraint. Food employees shall wear hair restraints that effectively restrain their hair

Please provide paper towel dispenser with paper towels at handwash sink in basement restroom

Please provide self-closer for basement restroom door

Observed wooden paddles in rear kitchen near tilt kettles. Wood may not be used as a food-contact surface with exception of hard close-grained woods for cutting boards, cutting blocks, baker's tables and utensils such as rolling pins, doughnut dowels, salad bowls and chopsticks; and wooden paddles used in confectionary operations for pressure scraping kettles when manually preparing confections at a temperature of 110°F or above

Please provide signs at all handwash sinks notifying food employees to wash their hands