Touchdown Cafe (Blue Leprechaun)

Contact Information

1220 S. University, Suite 109
Ann Arbor, MI 48104

Health Report - 01/25/2013 (2 critical incident(s))

(Critical) In the basement at the renovated bar area and new bar area observed ecolab u-tl-1 dishwashers installed without proper backflow prevention on the drain line serving each dishwasher. Correct by installing an approved air gap or air break between the machine drain line and the sewer line at each unit

(Critical) In the basement observed a new bar area constructed without prior plan review and approval from the washtenaw county health department. The bar area includes an under the counter dishwashing machine, a full service bar, an ice making machine, and customer restrooms. The pic indicates the newly constructed space received ann arbor city inspection and approval. The area is complete and has been occupied. Correct by submitting plans to this department, attention dave laduke, for review. Contact information for dave laduke was given to the pic

In the kitchen at the main cook line observed loose floor tile and floor tile with missing grout. Correct by repairing or replacing tile and grout.

Health Report - 07/12/2012 (0 critical incident(s))

Observed the shelves inside the liquor cabinets below the bar area to be made of unsealed wood. Correct by sealing these shelves with an approved material

Health Report - 01/31/2012 (0 critical incident(s))

Observed the following areas in need of repair: 1. In the kitchen, the base molding is separating at the wall floor juncture by the deep fryers 2. Wall corner behind the ice machine correct by repairing or replacing

Observed an unprotected bulb in a ceiling fixture above the ice machine in the basement. Correct by providing shielding for the bulb

Observed the shelves inside the liquor cabinets below the bar area to be made of unsealed wood. Correct by sealing these shelves with an approved material

Health Report - 07/25/2011 (1 critical incident(s))

(Critical) The can opener blade is dirty. The blade is a food contact surface. As such, it must be frequently washed, rinsed and sanitizer. Increase the cleaning frequency for the can opener. Corrected at the time of inspection. The can opener blade has been cleaned as directed above.

As discussed at the time of inspection, the bottom of the beer cooler needs to be cleaned. Non-food contact surfaces must be routinely cleaned, in order to maintain a high level of sanitation in the restaurant.

Health Report - 01/04/2011 (1 critical incident(s))

(Critical) I observed an uncovered beverage in the main prep area. As discussed, staff must only drink from covered drinks or may use a "sippy cup". This is to limit hand to mouth contact which can contaminate food, utensils and work surfaces. Educate employees concerning this critical violation. Corrected at the time of inspection. The drink is now covered and the manager has spoken with the staff member as directed.

I observed that the three ice bins in the bar area, are without covers. As discussed, ice is a food, therefore it must be protected from possible contamination, by a cover.

Health Report - 06/28/2010 (1 critical incident(s))

(Critical) The can opener blade is very dirty. The blade must be kept clean. The can opener is a food contact surface, it must be frequently washed, rinsed and sanitized. This is to prevent possible cross contamination from the blade to food. Corrected at the time of inspection. The can opener blade has been cleaned as directed.

There is a cart on which ar stored food items, located in a janitor's item storage room. As discussed, this room must not be used for food storage, as it subjects the food to possible contamination. Immediate relocate the food to an approved storage location.

Health Report - 12/17/2009 (1 critical incident(s))

(Critical) This incident (30940) does not have any more information on it

This incident (43106) does not have any more information on it

I found that ice scoops are laying down on top of the ice, two different ice bins. Always store the scoop, standing up out of the ice, to avoid hand contact, which can contaminate the ice.

Provide chlorine testing strips. The chlorine level should be (50) parts per million