2829 Travis Pointe Road
Ann Arbor, MI 48108
(Critical) Corrected: observed new shelves to be installed
(Critical) Corrected: observed no facility expired food during inspection
(Critical) Corrected: observed no soiled hands touching clean dishes during inspection
Corrected: observed hood vents clean
Corrected: ceilings observed clean
Corrected: observed all noted items to have been repaired and holding cold food at 41f
Corrected: observed all items installed correctly
Corrected: observed all noted items clean
(Critical) Observed the glass chiller shelving to be rusty. Multi use food-contact surfaces shall be: (1) smooth; (pf) (2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (pf) (3) free of sharp internal angles, corners, and crevices; (pf) (4) finished to have smooth welds and joints; (pf) to correct replace noted shelving.
(Critical) Observed the following soiled food contact surfaces: 1. Utencil storage container on cook line littered with food debris, located under the steam table. 2. Underside of shelf above the top loading cooler on the pantry line. 3. Can opener blade. 4. Dishes that were just ran through the dishwasher put away with food debris still on them. 5. Egg slicer. 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 have the noted items washed, rinsed and sanitized and have employees check dishes after cleaning and before putting away.
(Critical) Observed the following foods between 47-49f for an unknown amount of time 1. A carafe that was mostly empty with milk at 47f. 2. Black beans 47f. 3. Goat cheese 49f. 4. Cut tomato 47f. 5. Anchovies 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
(Critical) Observed the following food past the facility use by dates: 1. Herb butter - facility made - 5/5, 5/6 and 4/29. 2. Feta cheese 5/6. 3. Horsey sauce 4/30. 4. Cooked rice 4/30. A food shall be discarded if it: (1) exceeds the temperature and time combination specified in # 3-501. 17(a), except time that the product is frozen; (p) (2) is in a container or package that does not bear a date or day; (p) or (3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in # 3-501. 17(a). (p) to correct: discard the noted food into the garbage and have employees check dates every morning before prep
(Critical) Observed the dishwasher not wash hands, on two different occasions, between working on soiled dishes to putting away clean dishes. Food employees shall clean their hands and exposed portions of their arms as specified under # 2-301. 12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (p) and: (a) after touching bare human body parts other than clean hands and clean, exposed portions of arms; (p) (b) after using the toilet room; (p) (c) after caring for or handling service animals or aquatic animals as specified in # 2-403. 11(b); (p). (d) except as specified in # 2-401. 11(b), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (p) (e) after handling soiled equipment or utensils; (p) (f) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (p) (g) when switching between working with raw food and working with ready-to-eat food; (p) (h) before donning gloves for working with food; (p) and (i) after engaging in other activities that contaminate the hands. (p) to correct: have employee wash hands after working with soiled dishes and before putting away clean dishes. Retrain employees on when to wash. Partial correction: person in charge had employee wash hands.
Observed the hood vents to have a heavy build up of grease. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. To correct have the hoods cleaned and the vents professionally cleaned
Observed the ceiling, especially on the cook line to be soiled with dust. Physical facilities shall be cleaned as often as necessary to keep them clean. To correct clean the noted ceiling.
Observed employees working with food and without head coverings upon inspection. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles. To correct have employees wear head coverings at all times when working with exposed food. Corrected: person in charge had employees put on hair nets.
Observed the following equipment in poor repair: 1. Pantry line top loading cooler holding food between 43-49f. 2. Glass chiller at the bar has a heavy ice build up. Equipment shall be maintained in a state of repair and good condition. To correct repaired noted equipment
Observed the tops of shelves and equipment to have a dust build up. Non food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. To correct go around the kitchen and clean all noted items and clean at an increased frequency.
Observed the hood vents on the prep line to have been installed horizontally. Exhaust ventilation hood systems in food preparation and ware washing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. To correct reinstall noted vents so that they are vertical
(Critical) Observed cut tomatoes that were just prepped at 56f, cooling in the top-loading part of large reach-in toploading cooler located on the cook line. 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 them 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 foods to the cooler to rapidly cool them down to 41f or below
(Critical) Observed the following food contact surfaces soiled with a food debris build up: 1. Underside of the mixing arm on the white kitchen aid mixer located in the pastry area. 2. Underside of the large mixer located in the pastry area. 3. Interior top of the microwave on the cook line. (a) equipment food-contact surfaces and utensils shall be clean to sight and touch. (pf) (b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. To correct wash, rinse and sanitize all the noted items. ,
(Critical) Observed no soap at the following hand sinks: 1. Cook line/dish line hand sink. 2. Pastry area hand sink. Each hand washing sink or group of 2 adjacent hand washing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (pf) to correct provide soap to the noted hand sinks. Corrected: person in charge provided soap to the noted hand sinks
(Critical) Observed the following food holding out of temperature: a. Observed whipped butter at 63f stored on counter over night. B. Hot holding: 1. Soup in the wait staff area of the kitchen at 130f for under an hour. 2. Burre blanc sauce holding at 110f for under an hour on the cook line in a double stacked pan. Potentially hazardous food that is to be cold shall be held at 41f or below and potentially hazardous food that is to be hot shall be held at 135f or above. To correct: a. Discard the noted food into the garbage. B. Reheat the noted food to 165f for 15 seconds and then hold at 135 or above. Corrected: a. Person in charge discarded the noted food into the garbage. B. Person in charge had the noted food reheated to 165f for 15 seconds
(Critical) Observed an inconsistent date marking system in use throughout the facility. Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41�f or less for a maximum of 7 days. (pf) to correct: put a consistent date marking system in place for use in the facility.
(Critical) Observed the following: 1. Raspberries with a mold like build up. 2. Milk with a manufacturers date of 11/15/2014. Note: today's date is 11/19/2014. Food shall be safe, unadulterated, and, as specified under # 3-601. 12, honestly presented. (p) to correct discard the noted foods into the garbage. Corrected: person in charge discarded the noted food into the garbage
Observed mustard being stored in an open metal can in the walk-in cooler. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (p) (a) safe; (p) (b) durable, corrosion resistant, and nonabsorbent; (c) sufficient in weight and thickness to withstand repeated ware washing; (d) finished to have a smooth, easily cleanable surface; and (e) resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. To correct transfer the noted food to a reusable food grade container. Corrected: person in charge had the noted items transferred to the food grade container.
Observed multiple items no longer sealed to the wall: 1. All hoods. 2. All unmovable equipment such as hand sink and prep sink. Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) spaced to allow access for cleaning along the sides, behind, and above the equipment; (2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. To correct seal all the noted items to the wall.
Observed the following equipment in poor repair: 1. Multiple gaskets on almost every cooler are torn. 2. Walk-in meat cooler with an air temp of 41f, note food was still below 41f. Equipment shall be maintained in a state of repair and good condition. To correct repair the noted walk-in cooler to hold cold food at 41f or below. ,
(Critical) Observed the slicer machine located at the bakery prep table with the blade clean however there was an accumulation of food debris on the inside of the cover plate. Pic person in charge disassembled the unit and cleaned it properly. Blade of can opener was in need of cleaning and found also it was dull. The pic corrected by removal of the blade to replace it. This item is a repeat from the previous routine inspection 8/16/2013. A risk control plan will need to be submitted
(Critical) Observed sliced tomato at 48 degrees f. Located at pantry prep refrigerated top section. This item was corrected by discarding the food items and adjustment to the thermostat of the refrigeration unit
Observed the wine refrigerator located beside the bar without a thermometer in the unit. To correct provide a thermometer to monitor proper cold holding temperatures as required
(Critical) Found mussels without tag in walk-in. Corrected - mussels were discarded. Pic was informed of requirement to retain shell stock tags
(Critical) Found the dispenser in the bakery area to be jammed and very low on paper towel. Corrected - paper towel was restocked
(Critical) Found large deep container of soup in the walk-in cooler with a prep date of yesterday to be holding @ 54* f. Corrected - soup was removed and reheated to 165* f in a stock pot, then placed in an ice bath with an ice wand.
(Critical) Found the slicer with dried on food debris, found the can opener blade with an accumulation of debris on the blade, found plastic parts to condiment pumps stored dirty. Corrected - the slicer was disassembled and thoroughly cleaned as was the can opener blade. The plastic pump parts were discarded.
(Critical) Upon arrival to kitchen found cook line staff cutting and plating rte sandwich wrap with bare hands. Corrected - staff donned gloves prior to being told. Ensure that all staff wear gloves when handling rte foods
(Critical) Found reduced oxygen packaging practices being used without the required haccp plan. Corrected - all sous vide products were discarded. This food preservation process requires that a variance be applied for, part of which is a haccp plan. The variance is presented to our office for approval. Until the variance is approved, the sous vide process of reduced oxygen packaging is not allowed and must be discontinued
(Critical) Found pan of fresh mussels in the walk-in for which there was no shell stock tag available. Corrected - mussels were discarded. Pic was informed that shell stock tags must remain within the facility for 90 days and dated with the last date of service, and stored chronologically
Found a tub containing bakery decorations, cookie cutters and toppings to have some sticky debris inside the tub. Corrected - tub was removed for cleaning
Found several sizes of steel pans to be stacked together wet. To correct - all clean pans, etc. Must be allowed to air dry prior to stacking for storage
This incident (43153) does not have any more information on it
This incident (31150) does not have any more information on it
(Critical) Found several ready to eat food items in the front prep area with expired dates on them. Corrected - pic discarded all expired food items. This is the second routine inspection in the past year that expired rte foods have been found. Becasue of this, a risk control plan is required to be completed and returned to the office within 10 days ( monday, august 6th, 2012). The pplan can be faxed to my attention at 734-222-3930
(Critical) Found prepared crab salad being stored under raw fish in walk in cooler. Corrected - crab salad was relocated above raw foods
(Critical) Found two pancake dispensing plunger funnels to be stored dirty. Corrected - pic discarded dispensers. In the future, all utensils need to be checked for cleanliness before storage
(Critical) Found several housemade sauces, dressings, etc. At the front prep area without a prep or consume by date. Corrected - pic discarded all housemade food items. This is the second routine inspection within the past year where this violation has been sited. Because of this, a risk control plan is required to be completed and returned to the office within 10 days ( monday, august 6th, 2012). The plan can be faxed back to my attention to 734-222-3930
(Critical) Found hot mashed potatoes holding at 120* f in the steam table. All cooked food for hot holding is required to be held at 135* f or above. Corrected - pic discarded the mashed potatoes, the steam table bay in question was checked and the thermostat was turned up and holding temperature at 140* f at the end of the inspection.
Found several areas in the kitchen where untensils, pans are stored with the food contact surface exposed to dust, debris and splash. To correct - all clean pots, pans, plate covers need to be inverted to protect from dust, debris and splash. Corrected was in process during this inspection
Found three 5 gallon buckets of food being stored directly on the floor in the walk-in-cooler. To crrect - all food storage containers and food items must be stored at least 6" above the floor
Found the inside of the microwave in the front prep area to be dirty with an accumulation of food debris on the interior walls and roof of the microwave. To correct - clean now and keep on a more frequent cleaning schedule
Found several hotel and 1/4 pans to be stacked wet on the storage shelves. To correct - all clean pots and pans, and utensils must be allowed to completely air dry before stacking in general storage. At the time of this inspection, the air drying racks on the clean side of the dishwasher were empty. These shelves should be used for the required air drying process
(Critical) Found several ready to eat,and house made food items (dressings, sauces, cream, etc) in the reach-ins, and walk-in coolers that were without a prep/opened date or a consume by date. Corrected - pic discarded all food items that required a date at the time of this inspection. Pic also explaned that most of the kitchen staff is new and he was in the process of educatin them regarding putting both a prep/opened and consume by date on all required food items
(Critical) Found several ready to eat food items in the reach-in and walk-in coolers to be past the expiration date. This situation was compounded by the inconsistant application of datemarking; some food items were marked with a prep date, while others were marked with a discard date. Under these circumstances, it very difficult to know which date is present. Pic in the process of re-training old staff and educating new staff. Corrected - pic discarded all food items that were past their expiration date.
Found some base coving at floor/wall juncture under the 3 compartment sink. To correct - replace coving to create a clean smothable, cleanable surface
Found some of the wiping cloth buckets to have a concentration of quat sanitizer that was too high. Pic is aware of issue and stated that gfs serviceman had been called to come and recalibrate the dispenser. Staff has been informed. Corrected - all buckets were tested and pic had solutions re-made if concentrations were too high
The handwash sink by the bar has the paper towel holder inside a lower cabinet that has no handle. To correct - provide a handle on this cabinet for ease of use.
(Critical) Person-in-charge not familiar with employee health reporting requirements. Critical corrected: at time of inspection discussed employee health reporting requirements including reportable symptoms and the "big five" illnesses. Provide pic with copy of employee health poster; will review with all staff and post in employee area
(Critical) Consumer menu advisory for undercooked animal-based foods not complete on lunch, dinner and take-out menus. Not corrected. Provided pic with copy of key changes to the michigan food law - 2007 which describes the two options for consumer menu advisories. The current menus are missing the disclosure statements for the undercooked animal-based food items.
(Critical) Some dented cans found in dry storage areas. Cans shall be monitored and set aside as needed for return to supplier or discarded. Critical corrected: at time of inspection set aside severely dented cans for return to supplier. Pic will set up permanent dented can storage areas. Provided pic with copy of dented can fact sheet to review with all staff
Base coving missing at floor/wall juncture under 3-comp sink and in some areas at bar. Please replace to provide good seal and so smooth and easily cleanable
Dumpster lids missing; please provide lids and maintain in closed position when dumpster not in use
These areas in need of cleaning: underside of shelf over range, floors under bar in some areas, interior both floor drains at bar, interior mop sink and large fan grate cover in main kitchen. Please clean now and as often as necessary to maintain in clean condition
Produce walk-in-cooler not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times. No temperature violation; only whole raw produce stored in this wic
Interior upright reach-in-cooler bar waitress station rusty interior bottom and rusty shelving. Please refinish or replace to provide smooth, easily cleanable surfaces
(1) quaternary ammonium concentration high in wet wiping cloth solutions. Please adjust dispenser to provide quat at proper concentration. Monitor with quat test kit. (2) some wet wiping cloths not stored in wet wiping cloth solution. Once wet please store wiping cloths in quat solution at proper concentration
Improper cooling method observed for alfredo sauce. 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; using one or more of the following methods listed. Corrected at time of inspection by transfering alfredo sauce to ice bath and stirring; found at 54°F in wic in plastic cambro uncovered; per pic cooling started approximately 6:00 am; found at 11:00 am. Will monitor to assure proper cooling is completed
Some employees observed without hair restraints. All food employees shall wear hair restraints that effectively restrain their hair
Please provide signage at all handwash sinks notifying food employees to wash their hands; some handwash sinks missing signs
(1) please provide handle on cabinet under handwash sink at bar waitress station (paper towel dispenser inside cabinet). (2) particle board starting to wear at bar waitress station, especially cabinet under handwash sink. Please replace to provide smooth, non-absorbant, easily cleanable surface in this area.
No certified manager available in facility. The operator has 90 days to make correction to this violation by demonstrating that there is one full time employee who has a valid certificate. The certified managers listed are no longer employeed at this facility
You need to post a handwash reminder sign at the handsinks in the pastry prep and salad prep areas.
Repeat violation 2 times. Replace all excessively grooved cutting boards that are not longer cleanable and soiled.
Keep paper towels stocked in dispensers at the pastry handsink and in the employee restroom.
Do not use cloth towels as board stablizers. Obtain the approved board stablizers (aka, board mates)
Please clean the floor in the walk in freezer more often.
Be sure to label working bottles of oil and water.