Contact Information

241 E. Liberty
Ann Arbor, MI 48104

Health Report - 08/03/2009 (3 critical incident(s))

(Critical) Sanitizer at improper concentration in sanitizer compartment of manual warewashing operation. Sanitizer shall be provided at proper concentration for warewashing. Critical corrected: at time of inspection emptied sink and set up at proper chlorine sanitizer concentration. Please use chlorine test kit each time sink set up to monitor concentration

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without date marking. Once opened, prepared or removed from freezer these food items shall be clearly marked with the discard date. Critical corrected: at time of inspection clearly marked hummus, yogurt cucumber sauce, garlic sauce, baba ghannouj and grape leaves. Date prepared known by pic. Tabbouli is made daily

(Critical) Observed open cups in rear kitchen. Food employees shall drink from closed beverage containers to prevent potential contamination. Critical corrected: at time of inspection removed open styrofoam cups from rear kitchen. Please begin using closed beverage containers for employee use in kitchen (sipper cups or cups with lid and straw as long as straw is not touched where mouth was)

Some clean dishes found stored improperly on bottom shelf of prep table. Please invert clean dishes to prevent potential contamination.

Please provide chlorine test kit to monitor chlorine concentration for manual warewashing operation and wet wiping cloth solution

Cooked beef found cooling improperly in walk-in-cooler. Cooked potentially hazardous food shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F by using one or more of the following methods listed. At time of inspection cooked beef found at 85°F in wic in covered metal pan approximately 4 inches of food in pan. Spread cooked beef on sheet tray to finish cooling uncovered in wic. Pic will monitor to assure the beef cools within the time and temperature criteria stated above. Per pic beef cooked less than 2 hours earlier

Wet wiping cloths found stored improperly front kitchen. Please store wet wiping cloths in a sanitizer solution at proper concentration. Sanitizer concentration in wet wiping cloth spray bottles found at improper sanitizer concentration. Please provide sanitizer at proper concentration per epa-approved manufacturer's label use instructions

No paper towels available at front area handwash sink. Please provide paper towels (or other drying device) at all times at all handwash sinks

Please provide sign at front counter handwash sink notifying food employees to wash their hands

Please seal raw wood stand rear kitchen and remove cardboard on shelving unit to provide smooth, easily cleanable surfaces

No soap available at front area handwash sink. Please provide soap at all times at all handwash sinks