Vie Fitness & Spa

Contact Information

209 S. Ashley St.
Ann Arbor, MI 48104

Health Report - 07/05/2015 (0 critical incident(s))

This incident (70216) does not have any more information on it

Health Report - 05/07/2015 (0 critical incident(s))

This incident (70217) does not have any more information on it

Health Report - 04/10/2015 (2 critical incident(s))

(Critical) Quat test kit not being used to monitor sanitizer concentration. Please use quat test kit throughout the day to monitor sanitizer concentration at manual warewashing operation. Corrected at time of inspection by employee using her quat test kit to confirm sanitizer concentration in sanitizer solution. Facility has a box of quat test kits in the cupboard above juicer

(Critical) Quaternary ammonium sanitizer concentration low in sanitizer compartment of manual warewashing operation. Please provide sanitizer at proper concentration per manufacturer's label use instructions. Corrected at time of inspection by emptying sanitizer solution and setting up again at proper quat sanitizer concentration. Per manufacturer's label use instructions 200 - 400 ppm

Current food safety manager certificate expired. Please provide copy of current food safety manager certificate for one full time employee within 90 days. Not corrected

Ambinet air thermometers missing from upstairs frigidare refrigeration unit and downstairs true one door reach-in-cooler. Please provide accurate ambient air thermometers in all refrigeration units and monitor temeratures several times daily

Health Report - 10/09/2014 (1 critical incident(s))

(Critical) Potentially hazardous food in frigidare refrigeration unit in upstairs storage room not maintaining food at proper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by discarding milk found at 51°F. All other food items in refrigeration unit are not potentially hazardous- cut raw vegetables; no cut greens or sprouts. This unit is ordered out of service for the storage of potentially hazardous food until it is capable of maintaining food at 41°F or below at all times. The other refrigeration unit (diplomat) maintaining food at 40°F; you may use this unit to store milk until the other unit is repaired/capable of maintaining food at 41°F or below. Thermometers are accurate in all refigeration units; please monitor food temperatures several times throughout the day. , potentially hazardous food in frigidare refrigeration unit in upstairs storage room not maintaining food at proper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by discarding milk found at 51°F. All other food items in refrigeration unit are not potentially hazardous- cut raw vegetables; no cut greens or sprouts. This unit is ordered out of service for the storage of potentially hazardous food until it is capable of maintaining food at 41°F or below at all times. The other refrigeration unit (diplomat) maintaining food at 40°F; you may use this unit to store milk until the other unit is repaired/capable of maintaining food at 41°F or below. Thermometers are accurate in all refrigeration units; please monitor food temperatures several times throughout the day. ,

Provide a proper air gap for the ice machine drain line, there is currently an air break. The air gap shall be twice the pipe diameter above the flood rim of the drain. This has been cited repeatedly, i will be checking on correction at time of follow-up inspection

Frigidare refrigeration unit in upstairs storage not maintaining food at 41°F or below. Refrigeration shall be capable of maintaining food at 41°F or below at all times

Health Report - 04/01/2014 (2 critical incident(s))

(Critical) Employee not using quat test kit to monitor sanitizer concentration at manual warewashing operation. Please use quat test kit to assure proper sanitizer concentration. Corrected at time of inspection: employee used quat test kit to confirm proper sanitizer concentration in sanitizer solution after diluting. Facility has proper quat test kit to use to monitor quat concentration

(Critical) Quaternary ammonium sanitizer concentration high in sanitizer compartment at manual warewashing operation. Please use sanitizer in accordance with the epa-registered label use instructions. Corrected at time of inspection: diluted sanitizer solution in sanitzer sink at manual warewashing operation. Per label use instructions set up at 200 ppm with a 60 second contact time. Used quat test kit to confirm proper quaternary ammonium concentration

These areas in need of cleaning: handle area ric next to ice machine, handle area ice machine and floor/wall juncture under front counter. Please clean now and as often as necessary to maintain in clean condition

Please re-establish the air gap for ice machine drain line, currently an air break. The air gap shall be twice the pipe diameter above the flood rim of the drain. Recommend converting flexible drain line to rigid pipe drain line to allow for proper drainage within the drain line and to prevent the drain line from slipping back into receiving receptacle

Health Report - 09/27/2013 (0 critical incident(s))

Re-establish air gap, currently an air break for ice machine drain line. The air gap shall be twice the drain line pipe diameter above the flood rim of the drain

Clean dish drainboard mat front counter needs more fequent cleaning. Please clean now and as often as necessary to maintain in clean condition

Front exterior door propped open at time of inspection. Please keep exterior doors closed to prevent potential entry of insects and rodents.

Observed a few fruit flies front counter area. Please continue to keep area clean including floor drain and work with your extermination company to eliminate the flies.

Unapproved liners used for clean glass storage. Please provide smooth, easily cleanable bar mat or tray for clean glass storage.

Health Report - 04/04/2013 (2 critical incident(s))

(Critical) Quat test kit not being used to measure sanitizer concentration in sanitizer solution at manual warewashing operation. Corrected at time of inspection by employee using her test kit to confirm proper quat concentration. Facility recently switched quat products; will look into purchasing a broad range quat

(Critical) Sanitizer concentration low at manual warewashing operation. Corrected at time of inspection by setting up sanitizer solution at proper quat concentration. Per manufacturer's label use instructions quat level for sanitizing is 200 ppm. Facility has proper quat test kit to confirm quat concentration

Interior utensil container front counter in need of cleaning. Please clean now and place on routine cleaning schedule

Clean cups found stacked wet. Please provide adequate drying space for proper drainage, drying before stacking clean dishes and utensils

Health Report - 10/31/2012 (0 critical incident(s))

This incident (31686) does not have any more information on it

This incident (43353) does not have any more information on it

Health Report - 05/08/2012 (0 critical incident(s))

Some clutter and unnecessary items found stored in upstairs storage room and in water heater room across from laundry room. Please get rid of any items not used in the operation and maintenance of facility and organize remaining items. This will make it easier to clean and reduce the potential for insect/rodent attraction/harborage conditions

Metal stem thermometer in one door reach-in-cooler front counter kitchen not accurate. Please calibrate and check routinely for accuracy. Discussed ice bath method; provided handout describing method

Health Report - 11/09/2011 (1 critical incident(s))

(Critical) Chemical spray bottles found without label. Once removed from original container please label with common name of chemical. Critical corrected: at time of inspection one chemical spray bottle properly labeled with common name of chemical; not sure of contents in other chemical spray bottle; discarded contents.

Some label content information missing from the food labels on food items from supplier juicy kitchen. Please include all food label information as required. Supplier is familiar with food label requirements. Include list of ingredients in descending order (if not already), an accurate declaration of the quantity of contents and the name of food source for each major food allergen

Inadequate hot water temperature at handwash sink in men's upstairs restroom. Please adjust to provide hot water at a minimum 100°F

Health Report - 06/02/2011 (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 the freezer shall be clearly marked with the discard date. Critical corrected: at time of inspection changed date on milk from 7 days to 6 days, properly labeled soy milk with discard date. Spoke with supplier, juicy kitchen, regarding use of discard dates on sandwiches and salads. Date tuna prepared, date chicken cooked, date deli meat opened is day one for date marking purposes. Supplier understands how to date mark sandwiches and salads in future. Correctly marked food items after discussion with supplier.

(Critical) Packaged unpasteurized orange juice may not be served. Please purchase pasteurized orange juice to use in making smoothies. Critical corrected: at time of inspection unpasteurized orange juice purchased from frog holler (lambeth groves, fresh squeezed orange juice, vero beach, florida) was removed from facility

Please provide accurate thermometers for both refrigeration units upstairs. Digital thermometers in the units are not functioning

Please raise the shelving unit in the upstairs storage room storing the single-service items to a minimum 6 inches above floor

Please re-establish the air gap for the ice machine drain line, currently an air break. The air gap shall be twice the pipe diameter of the drain line above the flood rim of the drain. Brackets are available attached to the wall

Please organize upstairs storage room and stairwell next to hot water heater. Sort through and get rid of any items not used in the operation and maintenance of kitchen

These areas in need of cleaning: freezer door gasket, floors at front counter areas especially under refrigeration unit and interior both refrigeration units upstairs. Please clean now and as often as necessary to maintain in clean condition

Please provide signs in both upstairs restrooms notifying food employees to wash their hands

Some label content information missing from the food labels on food items from supplier juicy kitchen. Please include all food label information as required. Discussed which food label information was missing from label with supplier including list of ingredients in descending order of predominance by weight, accurate declaration of the quantity of contents and the name of the food source for each major food allergen contained in the food.

Health Report - 12/16/2010 (0 critical incident(s))

Interior floor drain under 3-compartment sink in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

Please provide accurate food thermometer for monitoring food temperatures