209 S Main St
Ann Arbor, MI 48104
(Critical) Observed an inconsistent date marking being used in the facility. Potentially hazardous food (time/temperature control for safety 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 5�c (41�f) or less for a maximum of 7 days. (pf) to correct put a consistent date marking system in use for the facility. ,
(Critical) Observed can of hot shot flying insect killer in kitchen area the facility. Poisonous or toxic materials shall be: (a) used according to: (1) law and this code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment, (p) (3) the conditions of certification, if certification is required, for use of the pest control materials, (p) and (4) additional conditions that may be established by the regulatory authority. To correct discard the noted item into the garbage. Corrected: person in charge discarded the noted item into the garbage.
(Critical) Observed the spray arm at the dish machine area hanging below the flood rim of the drain board. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. (p) to correct repair the noted item to have at least a one inch air gap between the end of the spray arm and the top of the drain board flood rim. ,
Observed the following areas of the facility in need of cleaning: 1. Floors at the bar under equipment. 2. Floors in the kitchen under the cook line top loading coolers and sinks. Physical facilities shall be cleaned as often as necessary to keep them clean. To correct clean the noted areas and maintain them clean.
Observed the following: 1. Ice bin in the kitchen with a mold like build up in the upper section of the ice machine. 2. Both pop guns at the bar with a heavy soil build up. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. To correct clean the noted items and clean at a greater frequency. ,
(Critical) Found ready to eat (rte), time/temperature control for safety (tcs) food, opened - half gallons of milk, whipping cream, heavy cream without 7 day (day opened/prepared + 6 days) datemark in the 2 door reach in cooler. Found rte, tcs food various facility made sauces in the salad/dessert cooler with 8 day datemarks. Pic corrected by having employees provide 7 day datemarks, and has been instructed to monitor and ensure employees are datemarking appropriate items. ,
(Critical) Found ready to eat (rte), time/temperature control for safety (tcs) food- ham in meat walk in cooler, watermelon in produce walk in cooler, sauce in 2 door reach in cooler, tartar sauce and other sauces in the salad/dessert prep top cooler, and coleslaw in the drawer prep top cooler on cooking line passed it's 7 day datemark. Pic corrected by discarding rte, tcs food passed it's datemark, and has been instructed to monitor and ensure employees are checking dates and discarding items passed it's 7 day datemark. ,
(Critical) Observed employee in the waitstation handle and cut bread with bare hands. Observed employee in the bar handle, that is zest lemons with bare hands. Employees corrected by wearing gloves. Pic has been instructed to monitor and ensure employees are handling rte, tcs food with gloved hands or utensils. ,
(Critical) Use a quat test kit and found the sanitizer in sanitzing buckets and flowing from the basement quat dispenser at about 100 ppm, below manufacturer's specification of 200 to 400 ppm. To correct call for repair and use test kit to manually mix sanitizer or use the upper level quat dispenser. , ,
(Critical) Found soiled knives on the knife storage pad on the wall by the 3 compartment sink. Pic corrected by cleaning knives and was instructed to monitor and ensure employees are cleaning knives after use and before placing knives on the knife storage pad. ,
(Critical) Found time/temperature control for safety (tcs) food, a pan of potatoes 54°F which was made the previous day not properly cooled in the basement walk in cooler. Pic corrected by discarding potatoes has been instructed to monitor and ensure tcs food is cooled properly. ,
(Critical) Found a package of meat in a vacuum sealed package, and found beef short rib in a vacuum sealed package in the basement meat walk in cooler. These packages were the same size as the vacuum package supply in facility, and did not appear to be commercial products as there were no labels and pic could not provide any statements or boxes indicating from a commercial licensed source. Pic corrected by discarding meats in vacuum sealed packages. Found a piece of meat in a vacuum sealed package with " 140 degrees 4 and half hours" written on package in the walk in cooler. Pic states he doesnot know what marking mean and where this came from. Pic corrected by discarding meat. Found several pieces of sous vide equipment in the basement and main kitchen areas. Found at least 5 boxes of packages for vacuum packaging on the shelf in the basement prep area, and was denied access to room/closet next to shelf with vacuum packaging. To correct verify that no one in facility is using vacuum sealer or preparing food using sous vide method as a variance is required. This violation has repeated and a risk control plan is required to be submitted. ,
(Critical) Observed employee continuously handle soiled dishes and clean dishes without washing hands. To correct retrain employee to wash hands prior to handling clean dishes. ,
Found an opened bottle of employee's personal drink on the prep table. To correct replace bottle with something such as cup with lid and straw.
Found the floor under equipment, edges and corners on the cooking area soiled with accumulation of debris. To correct thoroughly clean floor and clean on a more frequent schedule.
Found the coving in the basement prep area loose and laying on the floor. Found ceiling tile above the dishwashing machine missing. To correct repair/repalce coving and ceiling tile.
Found light not working in cooking hood. To correct repair/replace light.
Found numerous containers of ingredients without labels in the basement prep area and storage area shelves. To correct provide labels for containers of food.
Observed employee using a cloth to dry dishes coming out of the dishwashing machine. To correct discontinue drying dishes and allow dishes to air dry or adjust rinse drying agent on your dishwashing machine meet your needs.
Observed employee working the dishwashing area not wearing hat/hair restraint. To correct provide hat/hair restraint and remind employees to wear them.
(Critical) Found numerous packages of fish and raw meat packaged using a vacuum sealer (reduced oxygen packaging) with out a variance from health department in the basement 2 door reach in freezer. Pic corrected by discarding all fish and meat in vacuum packages and has been instructed to discontinue using vacuum sealer until a variance has been obtained. ,
Found the floor under equipment, edges and corners on the cooking line, wait station and dishwashing area soiled with some debris. Found the ceiling air vents covers in the restroom and kitchen soiled with dusty build up. To correct thoroughly clean floors and air vent covers, and clean as needed.
Found 2 spray nozzles in the dishwashing machine clogged with debris. To correct clean spray nozzles and clean as needed.
Found several food storage containers stacked inverted with water in between pans. To correct allow storage containers to air dry prior to stacking and storing.
Found no handwashing sign in the bar handsink. To correct provide sign reminding employees to wash hands.
Found the shelves of the plate warmer soiled with spills. To correct clean shelves and keep clean.
Observed the presence of flies in the wait station, dishwashing area, and basement prep areas. To correct minimize fruit on display, keep facility clean and dry, in good repair, and continue fly control measures.
(Critical) Used a heat strip and found the dishwashing machine not hot water sanitizing dishes. To correct call for repair, and use the 3 compartment sink to wash, rinse, and sanitize dishes, until the dishwashing machine is repaired and working properly.
Found numerous wood spoons in a container on the clean utensil shelf by the dishwashing area. To correct replace wood spoons with commercial grade utensils.
Found handsinks in the bar and kitchen without handwashing signs. To correct provide signs reminding employees to wash their hands.
Observed an employee working in the dishwashing area not wearing hat/hair restraint. To correct provide hat/hair restraint and remind employees to wear them.
Found facility re-using single use containers to store food, that is containers are being washed and reused. To correct discontinue this practice and either provide commercial grade storage containers or use single use containers once.