Village Pub

Contact Information

3452 Washtenaw Ave
Ann Arbor, MI 48104

Health Report - 07/23/2015 (0 critical incident(s))

Observed flies in the kitchen and back kitchen area. To correct keep areas clean and dry, in good repair, and continue fly control measures.

Found light accumulation on the sides of the ice bin in the ice machine. Found light accumulation in the pop gun nozzles in the bar. To correct follow manufacturer's directions, and clean ice bin and pop guns, and clean on a more frequent schedule.

Found ice scoops stored on a towel on top of the ice machine. To correct either store scoops in a holder or on a clean tray/pan.

Found the hood filters soiled with greasy build up. To correct clean hood filters and clean on a more frequent schedule.

Health Report - 01/15/2015 (2 critical incident(s))

(Critical) Knives in the clean knife storage rack both in use and not in use found to have food debris build up. Clean now and place on a more frequent cleaning schedule. Do not store in use knives in the clean storage rack to avoid potential to get food debris onto clean knive. Cast iron griddle plate with handle for fajitas found in the clean utensil storage area with food debris. Clean now and make sure once cleaned to inspect for proper cleanliness prior to storing utensils/plates are placed on clean storage shelf

(Critical) Foods requiring datemarking were found to not be datemarked including prepared cole slaw, prepared ranch dressing, mushrooms, salsa. Potentially hazardous ready to eat foods held cold in excess of 24 hours must be datemarked with a maximum consume by date of 7 days including the day the food is prepared. Food must be consumed or discarding by the expiration date. Corrected by datemarking foods at time of inspection

Pizza oven conveyor and ledges need cleaning. Interior ceiling of the microwave needs cleaning. Clean now and place on a more frequent cleaning schedule

Thermometer missing from the prep unit in the kitchen. Provide a thermoemter for this unit in order to properly monitor the temperature of the unit. Correct as indicated above

Health Report - 07/30/2014 (1 critical incident(s))

(Critical) There was 0 ppm chlorine dispensed from the dishmachine during the rinse cycle and after priming. Does not appear to be pumping into machine. Call for repair of unit and in the interim manually sanitize any dishes/utensils going thru the dishmachine in the 3c sink for proper sanitization. Once repaired you can discontinue manual sanitizing. ,

The utensil tub for storage of lids and planks and pans is in need of cleaning on the cook line. Clean now and place on a more frequent cleaning schedule. ,

Hood filters are in need of cleaning. Clean now and place on a more frequent cleaning schedule. ,

Employee observed eating chips from bag behind the bar at the pass through window. This is prohibited. Eating food must be in a designated approved location away from prep/food/bar so that employee cannot contaminate these areas. Make sure hands are properly washed prior to going back to doing food service. Corrected by discussion and having employee wash hands.

Some of the cutting boards are scored and gouged and no longer cleanable. Replace cutting boards that are in poor repair with new ones that are smooth and cleanable. ,

Health Report - 01/22/2014 (1 critical incident(s))

(Critical) Raw burger stored next to cheese and cooked corned beef. Store raw foods so that they are not above or in close proximity to foods that are ready to eat. Corrected by reorganizing shelves so that the raw foods are not next to ready to eat foods minimizing the risk for cross contamination

Manufacturer's containers for cream puffs are reused for storing bulk brown sugar. Manufacturer's containers are not approved for reuse as they are not considered cleanable. Once the original food product is consumed, the container must be discarded and not reused. Provide food grade approved reusable containers that are smooth and cleanable.

Two bags of frozen chicken found thawing in the 3c sink in standing water. Thaw under cold running water. Corrected by removing chicken which was thawed and temped at 37 degrees f and prepping during inspection

Wiping cloths found to be stored on sufaces not in wiping cloth solution inbetween uses. Store in a wiping cloth solution of 50 ppm chlorine to disinfect the cloth towel inbetween uses.

Health Report - 07/29/2013 (3 critical incident(s))

(Critical) Paper towels missing from the handsink in the kitchen. Provide paper towels for proper hand drying. As there is limited room in this corner by the kitchen handsink, install paper towels as discussed. ,

(Critical) The handsink for the kitchen area did not have any supplies including soap. Provide soap for proper handwashing. Corrected by providing soap

(Critical) Yellow liquid in spray bottle unlabelled in the kitchen. Properly label all spray bottles as to their contents to avoid mix up or misuse. Corrected by labelling spray bottle as degreaser.

The hood filters are in need of cleaning. Clean now and place on amore frequent cleaning schedule.

The splash guard inside the ice machine especially on the ledge of the splash guard has build up. Clean now and place on a more frequent cleaning schedule. ,

Health Report - 01/17/2013 (1 critical incident(s))

(Critical) Sanitizer test strips were missing from the facility for testing chlorine concentration for the sanitizer in the dishmachine. Provide chlorine test strips in order to properly monitor the sanitizer in the dishmachine.

Health Report - 07/11/2012 (1 critical incident(s))

(Critical) Assorted potentially hazardous foods including raw chicken and beef temped at 45 - 46 degrees f in the bottom reach in section of the cooler. The top section was holding foods at 38 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by adjusting unit and cooking/consuming foods during lunch rush

The rear delivery door was ajar at time of inspection. Keep the door closed to minimize access for insects and rodents.

The bottom section of the prep unit was holding assorted potentially hazardous foods at 45- 46 degrees f. The top section was holding foods at 38 degrees f. Call for repair of unit if adjustment of unit doesn't permanently remedy the temperature issue.

Small condiment cups are in use for dispense cheese. This scoop style is not approved as it may allow for bare hand contact with the cheese which is used as a salad ingredient. Provide a scoop with handle and keep the handle end extended out of the food product to minimize contact with the food

The interior of the beer coolers have water build up which are worse on the left side of the bar. Might be due to a plugged drain. Unplug drain and clean interior bottom of cooler. The fryer cabinet needs cleaning. Clean now and place on a more frequent cleaning schedule.

Water in spray bottle is unlabelled found in kitchen hanging on rack near the sink. Provide a label for this container to properly identify the water to avoid mix up and mis use

Food employees are not wearing proper means of hair restraint when cooking/prepping foods. Provide ball caps or hairnets to restrain hair when prepping/cooking foods to minimize potential for hair to get onto foods.

The pop spray gun at the bar is in need of cleaning. Clean now and place on a more frequent cleaning schedule.

Health Report - 01/04/2012 (3 critical incident(s))

(Critical) Assorted raw foods found stored next to or above ready to eat foods in the prep unit and walk in unti including raw bacon, raw beef on and next to tortillas and grapes respectively and raw chicken next to dressings and sour cream. Reorganize these units so that raw foods are properly stored to minimize potential for cross contamination. Correct asap by 1/14/12

(Critical) Datemarking is not in compliance. Implement a datemarking policy immediately for all potentially hazardous, ready to eat foods that are held cold in excess of 24 hours. Mark with a maximum expiration date not to exceed 7 days from the day the food is prepared or opened. Foods must be consumed or discarded by the expiration date. Dressings milk products , sliced tomatoes, etc.

(Critical) Hot sauce found in domestic crock pot at 104 degrees f. Once heated maintain 135 degrees f. If this is a reheat, reheat to 165 degrees f and maintain at 135 degrees f. Unclear if this is hot holding or reheat violations. Corrected by reheating to 165 degrees f at time of inspection

Excess grease build up on sides of fryer and on adjacent shelves and cans on storage rack. Clean now and place on a more frequent cleaning schedule. Install a splash guard to prevent this from happening in the future.

The floors by the fryer are coated with grease and have excess build up. Clean now and palce on a mmore frequent cleaning schedule.

The light bulb in the walk in cooler is inadequate. Replace with a larger watt bulb for proper illumination of the walk in cooler.

There is a holman conveyor pizza oven that is unvented. Appears to be not routinely used although there is a prepared pizza in the walk in cooler waiting to be cooked. Provide proper ventilation for this piece of equipment as required or discontinue use.

Aluminum foil lining shelves and equipment is not approved. Remove aluminum foil and routinely cleean these area.