Za's Italian Cafe

Contact Information

615 E. University
Ann Arbor, MI 48103

Health Report - 02/18/2015 (2 critical incident(s))

(Critical) During followup at the cooked pasta storage reach in cooler observed all pans of pasta below 41 degrees f. No condensation is observed on the underside of the lids of the containers. Manager states proper cooling using ice to cool the pasta to 41 degrees or below is being strictly enforced. Item corrected

(Critical) During followup at the handsink in the front prep area observed the water temperature to be at least 100 degrees f. Item corrected

Health Report - 02/06/2015 (6 critical incident(s))

(Critical) At the front make line, observed two 1/2 hotel pans full of previously frozen soup from a commercially processed, hermetically sealed container. The internal temperature of the soup was 115 degrees f. The pic states the soup was placed into the hot holding unit about 2 hours ago. When heating for service this soup needs to be heated to 135 degrees f prior to placing into the hot holding unit. Pic corrected during the inspection by reheating the soup so all parts were 165 degrees f. Three other soups were observed at the proper temperature. Item corrected.

(Critical) At the handsink in the front prep area observed the maximum water temperature to be 75 degrees f. Another hand sink with proper temperature water, while not conveniently located, is available in the facility. Pic states a plumber will be contacted to fix the problem. Please correct this problem within 10 days. A followup inspection will be conducted. ,

(Critical) At the cooked pasta storage reach in cooler observed 6 deep 1/2 hotel pans filled with pasta. The top of each pan is covered tightly with a plastic wrap and a lid. The internal temperature of the pasta is 55 degrees f. The pasta was finished cooking about two hours ago. Large sealed containers of dense food do not cool quickly. Pic corrected by dividing the pasta into smaller containers to rapidly cool. In the future follow the facility sop of cooling the pasta to 41 degrees f using ice prior to packaging for storage. Or if cooling in the refrigerator the pasta shall be divided into small uncovered containers as outlined above. A followup inspection will be completed for this item. ,

(Critical) Observed the following surface not clean to sight and touch: 1. At the soda machine the dispensing nozzles with a heavy accumulation of black debris. 2. At the ice machine, the inside of the ice maker and the ice deflector inside the ice bin these surfaces were cleaned during the inspection. Item corrected

(Critical) On several occasions observed a staff member take a customer order, handle money and credit cards, and touch the cash register. Observed this same staff member to don food service gloves and prepare food without first washing hands. Item corrected during the inspection by educating the staff member and pic about when to wash hands. Item corrected

(Critical) At the handwashing sink near the pasta cooking station observed food debris in the bottom of the sink. Also, observed a sign stating, "do not use. " this handsink must be available for handwashing at all times. The sink must only be used for handwashing. The pic removed the sign and cleared the food debris from the sink. Item corrected.

At the pizza oven vent hood observed the inlet side filters with a heavy accumulation of dust and grease. The outlet side filters are missing and a large accumulation of dust is seen hanging on the interior of the ventilation hood. Correct by cleaning now and on a routine basis to prevent the accumulation of grease and dust. The filters should be installed on the outlet side

At the front service line dessert display cooler observed no light bulb shielding on the fluorescent light bulbs inside the cooler. Correct by installing the proper shielding

The following floor areas with an accumulation of food debris and grime: 1. Basement walk in freezer 2. Under the front make line 3. Under the pasta prep area 4. Under the dry storage rack next to the ice machine correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grime

Health Report - 07/22/2014 (3 critical incident(s))

(Critical) Observed the following potentially hazardous house made foods not discarded as specified by code: in the reach in portion of the salad cooler on the front make line 1. One gallon chipotle mayo dated 6/29 2. One gallon pesto mayo dated 4/3 3. One gallon roasted garlic mayo dated 6/7 in the wic 4. A gallon bag of pepperoni pic corrected during the inspection by discarding the items listed above

(Critical) At the handsink in the front prep area observed the maximum water temperature to be 75 degrees f. Item corrected during inspection by adjusting the water mixing valve to provide water with a minimum 100 degree f temperature

(Critical) At the front service counter near the cash register observed the following foods without protection from customer contamination: 1. A pear 2. Three apples 3. Smoothie sample cups item corrected during inspection by discarding the smoothie sample, discarding the pear, and washing and wrapping the apples.

At the front service line dessert display cooler observed no light bulb shield on the fluorescent light bulb inside the cooler. Correct by installing the proper shielding

Observed the nozzles of the soda machine with an accumulation of soil. Item corrected during the inspection by properly cleaning the nozzles

Health Report - 01/17/2014 (2 critical incident(s))

(Critical) At the handsink by the pasta cooling sink observed no paper towel in the dispenser. Pic corrected during the inspection by installing paper towel. Item corrected

(Critical) At the handsink by the pasta cooling sink observed no soap in the dispenser. Pic corrected during the inspection by installing soap. Item corrected

Observed no ambient air thermometers at the following two reach in portions of prep top coolers: 1. The dairy cooler 2. The salad prep table correct by providing a thermometer at each location

At the rear hallway adjacent to the back door observed missing base cove tile on the wall opposite the basement stairs. Correct by replacing the missing tile to provide a continuous surface to mop against

In the basement at the walk in freezer observed the floor with a heavy accumulation of food debris and grime. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris

Health Report - 07/10/2013 (3 critical incident(s))

(Critical) No thermometer for measuring food temperatures was available during the inspection. Correct by obtaining an approved small diameter probe thermometer

(Critical) No test kit was available during the inspection. Correct by providing an approved sanitizer test kit

(Critical) Observed the following potentially hazardous house made foods not discarded as specified by code: 1. A pan of soup dated 6/29/13 2. A pan of cheese sauce dated 6/26/13 3. A pan of alfredo sauce dated 7/2/13 4. Four pans of house made tomato sauce dated 6/29/2013 5. Two pans of soup with no datemark pic corrected during the inspection by discarding the items listed above

No certified person on staff. Alex indicates the general manager completed a certification class very recently and has not yet received her certificate. Correct by providing a copy of the certified manager certificate

Health Report - 01/11/2013 (1 critical incident(s))

(Critical) Observed the following improper cold holding food/temperature combinations at two different locations. At the pizza make station cooler left side top rail: sliced turkey lunch meat at 52 degrees f. Sliced ham lunch meat at 52 degrees f. Sliced salami lunch meat at 53 degrees f. Shredded cheddar cheese at 53 degrees f. Shredded mozz cheese at 55 degrees f. Fresh mozz cheese at 55 degrees f. Goat cheese at 55 degrees f. Previously cooked chicken at 54 degrees f. Previously cooked meatballs at 55 degrees f. The pic indicated at restaurant opening the cooler was found at 55 degrees f. The pic discarded all food in the cooler and restocked it with new proper temperature food from the wic. Restocking was completed at 11 am. The pic found the cooler to not be cooling properly. The pic used ice in an attempt to maintain the proper temperature. The temperatures listed above were found at 3:30 pm. At the pasta make station top rail: cheese sauce at 52 degrees f. Pasta sauce at 53 degrees f. Meat product at 54 degrees f. The pic was unaware of any problem with this refrigeration unit. The air temperature in the unit was 5o degrees f. This item is temporarily corrected during inspection by discarded all affected food items into the trash. The pic made provisions to house small portions of new product in other refrigeration. Pic has called a contractor for repair. A followup inspection will be conducted within 10 days

At the front service line dessert display cooler observed no end caps on the light bulb shield on the fluorescent light bulb inside the cooler. Correct by installing the proper end caps on the shielding

Facility shall have a certified manager within 90 days or enforcement action will be required. No certified personnel on staff. Correct by providing a certified manager certificate within 90 days

Health Report - 07/09/2012 (0 critical incident(s))

At the front service line dessert display cooler observed no shield on the fluorescent light bulb inside the cooler. Correct by installing the proper shielding

Can opener blade appears dull. Correct by replacing blade

Observed the door seals on the following cooling equipment with a buildup food debris: 1. Front service line reach in cooler under the coffee grinder 2. Kitchen traulsen reach in cooler used for pasta storage correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris

Health Report - 01/20/2012 (1 critical incident(s))

(Critical) Observed in the walk in cooler, a 12 qt lexan pan containing garden vegetable soup. The temperature of the soup at 3:15 pm was measured to be 90 degrees f. The pic indicated the soup had been prepared today and placed into the cooler at 11:30 am for cooling. The pic indicated the starting temperature to be about 140 degrees f. Items adjacent to the soup inside the walk in cooler measured between 39 degrees f and 41 degrees f. The cooler appears to be functioning properly. Item corrected during inspection by pic who discarded soup. You must utilize proper methods to ensure proper cooling of cooked foods.

Observed no handwash reminder sign at the womens restroom sink. Correct by installing a handwash reminder sign

Can opener blade appears dull. Correct by replacing blade

At the front service line dessert display cooler observed no shield on the fluorescent light bulb inside the cooler. Correct by installing the proper shielding

Observed no anti choking poster displayed within the restaurant. Correct by displaying an approved poster

Health Report - 07/18/2011 (2 critical incident(s))

(Critical) I observed gnats in and around the pop tower area. As discussed, immediately clean the area. Then contact your licensed pest control operator, for a site inspection/service. A follow-up inspection will be made to ensure that this critical violation is corrected.

(Critical) I found alfredo sauce, soup and other potentially hazardous food (phf) at temperatures between 49-52 degrees f. As discussed, phf requiring cold holding must be held at a temperature of 41 degrees f. Or below at all times. The staff must use metal stem food thermometers to check food temperatures. Immediately contact your service company to adjust/repair the unit, so that it will maintain a constant temperature of 41 degrees f. Or below. All phf in the unit, at the time of inspection has been discarded. A follow-up inspection will be made to ensure that this critical violation is corrected

Quat. Test strips are not available at the time of inspection. Obtain and keep a supply of them always on hand. Use the strips to test quat. Sanitizer levels.

The kitchen hand sink is blocked by equipment placed in front of it. All hand sinks must be kept accessible at all times, to facilitate hand washing.

Health Report - 12/23/2010 (0 critical incident(s))

The manager states that another pic here has completed a certification program. However, the certificate is not here. Immediately fax a copy of the certificate to me at: (734) 222-3930.

Quat. Test strips are not available. You must always have the strips available for testing sanitizer levels.

The bottom of the freezer needs cleaning. Non-food contact surfaces must be frequently cleaned as part of a good sanitation management program.