241 E. Liberty
Ann Arbor, MI 48104
Observed 2 reach in coolers in cooking area with split/broken interior door gaskets. To correct, please repair or replace any damaged gaskets as soon as possible
Observed interior of ice cream freezer in dessert station area with an accumulation of sticky food debris. To correct, please clean now and on a more frequent schedule
Observed low light intensity in dessert station/ice cream station area. Staff stated that track lighting on ceiling has a short and repairs will be made shortly. To correct, please finish repairs and provide adequate lighting in dessert station area as soon as possible
Observed clean utensils, drink mixing cups and single service items stored under dipper well and handsink drain lines in cabinets in bar area. All clean utensils and s/s items must be stored in a clean, dry area and not exposed to potential sources of contamination. To correct, please relocate all utensils, mixing cups and s/s items to approved location as soon as possible
Observed several wet mops stored at bottom of mop sink. All mops must be hung up after use to allow for proper air drying
Observed no employee handwashing signs at handsink in mens restroom. To correct, please provide as soon as possible
Observed ventilation cover on ceiling in mens restroom with an accumulation of dust and debris. To correct, please clean now and on a more frequent schedule
(Critical) Water inlet submerged at dipper well next to crepe station. Please provide brackets to maintain a proper air gap for water inlet. The air gap shall be twice the diameter of the water supply inlet above the flood rim or a minimum one inch. Temporarily corrected by sliding dipper well inlet up to provide proper air gap. Pic will provide a permanent, secure air gap for water inlet. ,
(Critical) No paper towels available at handwash sink on cook line and handwash sink next to ice cream freezer. Paper towels shall be provided at all times at all handwash sinks. Corrected at time of inspection by placing roll of paper towels on top of paper towel dispensers that are not functioning at both handwash sinks
(Critical) No sanitizer test kit available to monitor sanitizer concentration at the manual warewashing operation in the kitchen and at the bar. Please provide proper quat test kit to monitor quat sanitizer concentration at both manual warewashing operations. Not corrected. ,
(Critical) No soap available at handwash sink on cook line. Soap shall be provided at all times at all handwash sinks. Corrected at time of inspection by providing soap in a squeeze bottle until order arrives with soap that fits in dispenser
(Critical) Observed employee contact raw meat with gloved hand and then contact towel, then squeeze bottle with same gloved hand. If used, single-use gloves shall be used for only one task, such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation. Corrected at time of inspection by discussing proper use of gloves with employee. The cloth towel was placed in the soiled towel storage area and squeeze bottle relocated to dishwash area for cleaning and sanitizing. Employee removed glove, washed hands properly and placed a clean glove on hand. The steak is the only meat item on the line that is in a sealed package. The tuna is removed from the package and wrapped in plastic wrap. The chicken and shrimp are dispensed using tongs. Pic will discuss proper glove use on the cook line with all staff to assure gloves are changed after contacting raw animal food items with a gloved hand.
(1) ice cream not covered in ice cream freezer. Please cover to prevent condensation from dripping back into ice cream. (2) some packaged food items stored in cabinet under handwash sink drain line at bar. Please relocate or provide waterproof container to store food items
Some mops laying in bottom of mop sink. Please hang mops to dry between uses. Facility has several mops; consider reducing number of in use mops
Paper towel dispensers are not dispensing paper towels at cook line handwash sink, prep kitchen handwash sink, dishwash area handwash sink, bar handwash sink and women's restroom handwash sink. The only paper towel dispenser functioning is at the handwash sink in the men's restroom. Please repair or replace paper towel dispensers
Some refrigeration units on cook line observed with split gaskets. Please replace to provide good seal and so smooth and easily cleanable
Pop gun holder not draining properly at bar next to ice bin. Please adjust so pop waste drains properly to floor drain
Ice cream scoops stored in pans next to ice cream chest freezer. Ice cream scoops shall be stored in running water of sufficient velocity to flush particulates to the drain ( if used with moist food such as ice cream or mashed potatoes ). You may relocate ice cream chest freezer closer to existing dipper well used for crepe rollers or install an additional dipper well near ice cream chest freezer.
Handwash sink reminder signs not posted at handwash sink in dishwash area, at bar and in men's public restroom. Please provide handwash signs notifying food employees to wash their hands
(Critical) No paper towels at dishwash area handwash sink and at bar handwash sink. Paper towels shall be provided at handwash sinks at all times. Corrected at time of inspection by providing paper towels at both handwash sinks
(Critical) Dairy products at the bar (opened milk, two opened half & half's and opened whipped cream) found without date marking. Once opened these food items shall be clearly marked with a discard date. Corrected at time of inspection by properly marking these food items; bartender was aware of all open dates. Please add 6 days to date opened, date prepared or date removed from freezer.
(Critical) Potentially hazardous sauces found in squeeze bottles on top of plate line and salad station at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by discarding three potentially hazardous sauces made in house (creamy italian, clam and cheese) found at 52°F - 54°F on top of plate line and wasabi mayo found at 54°F at salad station. In future these sauces will be stored on the bottom of the units to maintain at 41°F or below or pic will experiment with using smaller squeeze bottles ( and ice bath if necessary) to maintain these sauces at 41°F or below. Facility does not want to dispense sauces with a ladel
(Critical) Unapproved insecticide found stored in facility. Insecticides shall state that it is allowed to be used in a food establishment. Corrected at time of inspection by removing domestic insecticide from facility
(Critical) Pan of partially cooked bacon found at improper temperature on cook line counter. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. Corrected at time of inspection by discarding partially cooked bacon found at 75°F. After discussion with pic the bacon will be partially cooked, cooled and stored under refrigeration at 41°F or below.
(Critical) Two types of hollandaise sauce found in containers on cook line at improper temperature. In addition crepe batter found on counter; had recently been removed from refrigeration unit still 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 hollandaise sauce found at 86°F- 90°F and relocating crepe batter to refrigeration unit to maintain at proper temperature. After discussion pic would like to use time as a public health control for these food items. Provided time as a public health control documents to be completed and policy implemented. ,
(Critical) Pop gun drain line connected to ice bin drain line front bar. The waste line from an ice bin shall not be directly connected with another waste line and shall be drained through an air gap. Not corrected. ,
Bulk food bins found without label. Once removed from original packaging please label with common name of food
Re-establish air gap for water inlet line at crepe station dipper well; currently an air break. The air gap shall be twice the pipe diameter of the water inlet line above the top of the dipper well. Corrected at time of inspection by adjusting water inlet line to proper height
(1) observed split gasket on one door prep unit front kitchen. Please replace to provide good seal and so smooth and easily cleanable. (2) appears space bar missing in the middle on top of prep unit when lift top is closed. Please provide.
Mops stored improperly in mop sink. Please hang mops to dry between uses
No paper towel dispenser at bar handwash sink. Please provide paper towel dispenser at handwash sink
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