Blue Tractor

Contact Information

211 E. Washington
Ann Arbor, MI 48103

Health Report - 10/01/2013 (3 critical incident(s))

(Critical) Improper cooling method in use for cooked macaroni noodles. Cooked and cooled potentially hazardous food shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F. Please use one or more of the following methods listed above. Corrected at time of inspection by placing pan of bagged macaroni noodles approximatley 3 to 4 bags high at 71°F in the walk-in-freezer to cool quickly instead of placing directly in the walk-in-cooler. In future please cool noodles properly to 41°F before placing in bags. In addition observed approximately 4 gallons of macaroni and cheese sauce in a cambro with an ice wand on prep table at 125°F. Not clear if this food item would cool within the cooling criteria noted above. Per pic carry sauce down to basement walk-in-cooler to finish cooling in same cambro. Instead poured sauce into shallow metal pans and placed into blast chiller to finish cooling properly. Please continue to monitor your cooling methods to assure they are complying with the cooling criteria noted above. The cooling process should be part of the recipe for each potentially hazardous food item that is cooled with adjustments made for volume

(Critical) Some raw animal foods stored improperly in upright reach-in-cooler end of cook line. Please store raw animal foods below and away from any ready-to-eat food items to prevent potential contamination. Corrected at time of inspection by relocating raw animal foods to bottom shelf in reach-in-cooler below and away from any ready-to-eat food items

(Critical) Slicer on prep table near waitress station found in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Corrected at time of inspection by properly cleaning and sanitizing slicer. This slicer is located in a poorly lit area and is difficult to disassemble. Additional lighting will need to be provided and consider different slicer model that is easier to disassemble for cleaning

Inadequate lighting over prep table where slicer is located. Please provide adequate lighting in this area or relocate the slicer.

These areas in need of cleaning: floors under waitress side station, floors at upstairs bar (including floor/wall juncture), interior floor drain upstairs bar and top of yellow drain cap next to ice bin at upstairs bar. Please clean now and as often as necessary to maintain in clean condition. In the bar area please tie up the electrical lines that are on the floor making it more difficult to clean and if there is a smooth cap for drain (currently yellow cap with crevices) this would make it easier to keep clean

(1) provide shield under sewer line trap in basement single-service storage area. (2) condensate lines in both walk-in-coolers found without pipe wrap. Please wrap condensate lines that extend above shelving units in wic's

No waste receptacle at handwash sink end of cook line. Please provide waste receptacle at all handwash sinks for proper disposal of soiled paper towels.

Towel under cutting board on prep side of kitchen on top of true 2 door prep unit. Please provide correct sized cutting board for this unit to eliminate towel.

Unused hot holding display cabinet front kitchen area near slicer. Please get rid of any equipment that is not in use. After discussion with pic, this would allow room for an additional shelving unit for take-out containers, etc and allow addtional lighting in this area which is in the same area as the slicer. Currently the display cabinet is open to the dining area. If this unit will not be used please remove by next routine inspection

Observed two leaks in basement near single-service storage area. Please repair and maintain in good repair. Pic discarded some packaged single-service lids with water on packaging

Floors on cook line in some areas missing grout. Please re-grout to eliminate any standing water and to provide smooth, easily cleanable floor in this area. Thank you for re-grouting in other areas of your kitchen

Health Report - 04/02/2013 (5 critical incident(s))

(Critical) Some chemical spray bottles found without label. Once removed from original container please label working containers of chemicals with the common name to avoid misuse. Corrected at time of inspection by properly labeling all chemical spray bottles with the common name of the chemical.

(Critical) No soap at usptairs bar handwash sink. Soap shall be provided at all handwash sinks at all times. Corrected at time of inspection by providing soap at bar handwash sink

(Critical) No paper towels and no paper towel dispenser at dishwash area handwash sink. Paper towels shall be provided in a dispenser at all handwash sinks at all times. Not corrected. Employees have been using cloth towels. ,

(Critical) (1) handwash sink near kitchen not easily accessible for handwashing. Server trays were hanging on brackets blocking access to sink and dustpan and broom leaning against sink. Temporarily corrected by removing server trays and dustpan and broom. Please remove brackets to provide easy access to this handwash sink. (2) handwash sink end of cook line not easily accessible for hanwasing. Temporarily relocated large waste receptacle and provided small waste receptacle. Please provide waste receptacle at this sink that does not block access. Not corrected ,

(Critical) Potentially hazardous food items holding on ice end of cook line at the sandwich station found at improper temperature. Temporarily corrected at time of inspection by discarding cut tomatoes, shredded lettuce, cooked onions, in-house dressings and cole slaw found at 46°F - 51°F. Facility will temporarily use ice with the ice level above the potentially hazardous food levels to maintain these food items at 41°F or below at all times; an additional bus tub will most likely be needed to accomplish this. Facility will look into purchase of a one door lift top prep unit for this station to maintain the potentially hazardous food items at 41°F at all times. ,

Please re-establish air gap for basement ice machine near walk-in-freezer. Currently an air break; the air gap shall be twice the pipe diameter above the flood rim of the drain

Floor grout missing in several areas rear kitchen, especially dishwash area and cook line. Please re-grout to provide smooth, easily cleanable surface and to prevent standing water in this area

These areas in need of cleaning: floors and floor drain under waitress station near kitchen entrance, bulk pop storage room spill, interior basement floor drain for wic, wif, ice machine. Please clean now and as often as necessary to maintain in clean condition

Observed open cup end of cook line. Food employees shall drink from closed beverage containers. Corrected at time of inspection by removing open cup

Some clean dishes stacked wet on the clean dish storage rack. Please provide adequate shelving to allow dishes to adequately drain/dry prior to stacking

Ice transfer buckets stored improperly bulk pop storage area. Please invert

Refrigeration door gaskets on some units in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Light bulb burnt out in basement near walk-in-freezer. Please replace to provide adequate lighting in this area.

Health Report - 10/18/2012 (0 critical incident(s))

This incident (35485) does not have any more information on it

This incident (3210) does not have any more information on it