University Cafe

Contact Information

621 Church Street
Ann Arbor, MI 48104

Health Report - 02/11/2015 (0 critical incident(s))

The following items are in need of repair: first floor 1. Dining room ceiling above maax cold reach in needs painting 2. Dining room floor at top of stairs has loose tile 3. Back door bottom deteriorating basement 4. Storage room repair holes in wall correct each item by repairing

In the basement at the food storage room observed several unnecessary items including: 1. Dishware 2. Cooking equipment 3. Personal items correct by removing these and other unnecessary items.

In the basement observed an accumulation of food product packaging material, food debris, and dust. Correct by cleaning now and on a more frequent basis to prevent the accumulation of debris.

Observed the ventilation filters above the main cook line with an accumulation of grease. Correct by cleaning now and on a more frequent basis

Health Report - 08/04/2014 (0 critical incident(s))

At the coke fountain observed the diffusers with an accumulation of soil. Correct by cleaning the nozzles now and on a more frequent basis to prevent the accumulation of soil

Health Report - 01/27/2014 (0 critical incident(s))

Observed unshielded lightbulbs in the kitchen over the main cook line and over the prep area. Correct by providing shielding. This is a repeat violation.

Darryl peltier's manager certification has expired. During the last inspection he registered for the class. The class he registered for during the last inspection was canceled. During this inspection darryll registered for the february 17, 2014 serv safe class at wcc. Please submit the completed certification. Failure to submit a successful class completion certificate by march 1, 2014 will result in enforcement action.

Health Report - 07/11/2013 (0 critical incident(s))

Observed unshielded lightbulbs in the kitchen over the main cook line and over the prep area. Correct by providing shielding. This is a repeat violation.

Darryl peltier's manager certification has expired. During the inspection he registered for the class. Please submit the completed certification

Health Report - 01/15/2013 (0 critical incident(s))

Observed unshielded lightbulbs in the kitchen over the main cook line and over the prep area. Correct by providing shielding. This is a repeat violation.

This incident (43281) does not have any more information on it

This incident (31510) does not have any more information on it

Darryl peltier's manager certification has expired. Please renew within 90 days and submit copy to our office.

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

This incident (31513) does not have any more information on it

This incident (43282) does not have any more information on it

Dining room floor and kitchen prep floor are no longer smooth and easily cleanable. Many tiles are missing and some areas the bare wood subfloor is exposed. Correct by replacing floor. The ceiling in the basement has several open sections. Correct by replacing missing sections

Observed unshielded lightbulbs in the kitchen over the main cook line and over the prep area. Correct by providing shielding

Health Report - 01/23/2012 (0 critical incident(s))

Observed no chlorine test strips in the facility. Pic indicates he purchased the wrong test strips on the last trip to the supplier. Correct by purchasing chlorine test strips

Observed two missing ceiling tiles in the bathroom in the basement. Correct by replacing tiles to repair hole in ceiling

Observed no anti choking poster within the establishment. Correct by posting an appropriate antichoking poster

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

(Critical) I found 2-3 top pans over filled with beef on the main prep unit in the kitchen. As a result, the temperature of the beef is 51 degrees f. As discussed, at the time of inspection, potentially hazardous food (phf) requiring cold holding must be kept at a temperature of 41 degrees f. Or below at all times. Use your metal stem thermometer to frequently check food storage temperatures. Corrected at the time of inspection. I had the staff remove most of the beef out of the pans and place it into another refrigerated unit

There is a hole in the floor right next to the ice machine. This must be repaired as soon as possible.

Health Report - 01/18/2011 (1 critical incident(s))

(Critical) I found a large pot of miso soup sitting on a shelf. The soup is at a temperature of 83 degrees f. Potentially hazardous food (phf) requiring hot holding, must be held at a temperature of 135 degrees f. Or above at all times. Failure to maintain this standard will result in rapid bacteria growth, which causes food borne illness. Discontinue this practice immediately. Corrected at the time of inspection. The soup was reheated to a temperature over 135 degrees f.

This incident (63290) does not have any more information on it

This incident (31522) does not have any more information on it

I observed a large number of uncovered food containers in the prep area. Food must be stored covered. This is to protect it from contamination. Keep food covered while stored