Travis Pointe Cc All Sports Cafe

Contact Information

2829 Travis Pointe Rd
Ann Arbor, MI 48104

Health Report - 08/14/2014 (3 critical incident(s))

(Critical) Observed chicken salad that was made two hours prior at 69f and still in the cooling process, located in the top loading section of the top loading cooler. Cooling shall be accomplished in accordance with the time and temperature by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; pf (2) separating the food into smaller or thinner portions; pf (3) using rapid cooling equipment ; pf (4) stirring the food in a container placed in an ice water bath; pf (5) using containers that facilitate heat transfer; pf (6) adding ice as an ingredient; pf or (7) other effective methods. Pf to correct move the noted food to the walk-in cooler to rapidly cool it to 41f or below and discontinue cooling food in the top-loading section of the reach-in cooler and start cooling the noted food in the reach-in cooler. Corrected: person in charge moved the noted food to an ice bath to rapidly cool it down to 41f and stated that they would cool the food in the cooler to 41f before placing it in the top loading cooler.

(Critical) Observed the underside of the milk shake mixers with a food debris build up. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize the noted items. Corrected: person in charge washed, rinsed and sanitized the noted items

(Critical) Observed the following: a. Top loading reach-in cooler food out of temp due to cooler not working properly, for about 6 hours: 1. Brats 44f. 2. Hot dogs 44f. 3. Cut turkey 45f. 4. Cut ham 45f. 5. Cut lettuce 47f. 6. Tuna 45f. 7. Egg product 46f. 8. Feta cheese 46f. B. One door up right cooler with food out of temp on the bottom due to blocked air flow for an unknown amount of time: 1. Raw hamburger 46f. 2. Sour cream 47f. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct discard the noted food into the garbage. Corrected: person in charge discarded the noted food into the garbage.

Observed the top loading reach-in cooler with food temp's between 44-47f. Equipment shall be maintained in a state of repair and good condition. To correct repair the noted cooler to hold cold food at 41f or below. ,

Health Report - 08/16/2013 (0 critical incident(s))

This incident (43146) does not have any more information on it

This incident (31115) does not have any more information on it

Health Report - 01/23/2013 (0 critical incident(s))

This incident (31116) does not have any more information on it

This incident (43147) does not have any more information on it

Health Report - 06/10/2011 (2 critical incident(s))

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without proper date marking. These food items once opened, prepared or removed from freezer shall be clearly marked with the discard date. Critical corrected: at time of inspection discareded food items if open/prep date unknown and properly marked open chocolate milk, dressings made in-house, grilled chicken and opened bag of pepperoni. Discussed which food items need date marking and to always add 6 days to open date or prep date

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found with expired discard dates. Critical corrected: at time of inspection discarded expired food items opened half and half and pan of cooked sausage with a prep date of 6/2/11. Please continue to monitor these food items and discard as needed. Always add 6 days to open date or prep date

Innacurate ambient air thermometer in 2 door reach-in-cooler. Please provide accurate thermometer and place for easy viewing

Single-service utensils found stored improperly. Please store with all handles facing customer to prevent potential contamination of the food-contact end

Please provide proper quat test kit to monitor sanitizer concentration for manual warewashing and wet wiping cloth solution

Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Inaccurate metal-stem food thermometer in kitchen. Please calibrate and maintain

Health Report - 06/29/2010 (3 critical incident(s))

(Critical) The cooked brat was found at 130*f on the roller unit. Must be holding at 135*f or greater. Staff need to use thermometers to verify this. You were sited this same thing in july of 2008. Corrected by discarding product.

(Critical) The drain line out of the ice machine is not air gapped. Have it permanently air gapped and i will be out to verify this on july 14

(Critical) Repeat violation 2 times. I found temps ranging from 43*f to 48*f in the flip top sandwich cooler, the upright cooler and in the front display cooler. Coolers must hold product below 41*f at all times. Product was taken out of units and cooler tech is due out this afternoon. Once repaired, confirm that all coolers are holding below 41*f and then call me to come out for a re-inspection. You also need to complete the risk control plan and submit to me by july 13, 2010

You need to put light shields on the bulbs in the front display cooler.

I found quite a large amount of boxed paper product on the floor in the stand and in the basement storage area. Keep on shelves at least 6" off the floors. Also, the wood shelves need to be sealed with paint or varnished.

The slider doors on the display cooler do not shut and stay closed. Service so they easily shut.

Health Report - 06/22/2009 (3 critical incident(s))

(Critical) The items in the table top cooler were found at 46-50*f. Must be held at 41*f or less. Do not use the top portion of this unit to hold any potentially hazardous foods until repaired and holds below 41*f. All phf's were discarded. I wll be back in 2 weeks to verify it is working. Use of refrigeration charts is essential to catch this kind of problem.

(Critical) 2 chemical spray bottles were found stored in close proximity to cups. Store chems seperated from foods or food contact items. Corrected on site by doing so.

(Critical) There is no consistent date marking system in this stand. Staff need to be trained to use the same system being used in the main kitchen. I found 3 opened milks and a half and half not date marked. Also, deli meats and tuna and chicken salad not date marked. I will be back in 2 weeks to observe that a date marking system is in place.

Store used cloth towels in sanitizer solutions between uses. Also, keep sanitizer changed out about every 2 hours.

Do not store foods in the ice. Also, staff need to use ice scoops when filling cups, not dipping cups in ice.

Ice scoops were kept in unclean areas. Please put up ice scoop holders.

Both cutting boards are excessively grooved. Obtain new ones.

This facility is not being kept clean or organized. Staff need to be cleaning and sanitizing on a regular basis. I found the following areas dirty: the area around the front ice bin, inside the coolers, inside the microwave, and the interior of the oven. I wll be back in 2 weeks to verify cleaning.

You need to get approved plasticware containers and stock them with the handles up or use pre-wrapped plasticware.

Keep paper towels stocked at handsinks. The front handsink has none.

The front display cooler is holding at 44*-45*f. The doors do not stay shut. Have this repaired and look at the unit to assure it is holding product <41*f. I will be back in 2 weeks to verify it has been repaired. Also, i want you to get staff to do temp checks on all coolers and use charts to document temps on a daily basis.