Contact Information

216 E Washington
Ann Arbor, MI 48104

Health Report - 03/12/2015 (1 critical incident(s))

(Critical) Follow up 3/12/15: revised dinner, brunch and drink menus have been submitted with correct consumer advisory statements on menus. Violation corrected

Health Report - 02/18/2015 (1 critical incident(s))

(Critical) Observed no consumer advisory statement on brunch, dinner or drink menus (some drinks prepared with raw eggs by request). If animal products such as beef, poultry, seafood or shellfish can be served raw or undercooked in your restaurant, you are required to inform consumers of the risk of eating such foods by providing menu advisories or other effective means. To correct, please add correct consumer advisory statement to all brunch, dinner and drink menus as soon as possible. I will follow up on this item. Correct within 10 days. ,

Health Report - 08/05/2014 (1 critical incident(s))

(Critical) Observed lack of hot water at handsink in unisex restroom in basement wine tasting room (hot water temp only 80f). All handsinks must be provided with hot water of at least 100f for proper handwashing. Pic corrected by adjusting mixing valve at time of inspection. Hot water temperature now at 103f. Violation corrected

Observed couple of sheet pans and several insert pans on clean dish shelf in dishwashing area stored and stacked wet (stagnant water collecting on edges of pans). Please remember that stagnant water can accumulate bacteria. To correct, please allow all pans and utensils to completely air dry before stacking and storing on shelves

Observed 2 wet mops stored in basement mop sink. All mops must be hung up after use to allow for proper air drying

Health Report - 01/14/2014 (4 critical incident(s))

(Critical) Observed improper cooling method in place for vegetable soup stock at time of inspection. Cooked and cooled potentially hazardous food shall cool from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours using one or more of the following methods listed. Corrected at time of inspection by pouring soup stock into 3 shallow metal pans. Placed ice wands in 2 of the shallow pans and placed the other pan into wic. Pic will stir and monitor vegetable stock to assure proper cooling criteria has been achieved. Stock was found at 128°F. Facility will need to purchase additional shallow metal pans and ice wands and make more space in walk-in-cooler for cooling. Will check at follow-up inspection

(Critical) Incorrect sanitizer test kit available for upstairs and downstairs dishmachines. Please provide proper sanitizer test kits to monitor sanitizer concentration at the dishmachines; for the bar dishmachine you will need an iodine test kit; for the basement dishmachine you will need a chlorine test kit. Facility did have a quat test kit for measuring wiping cloth solution sanitizer concentration. Not corrected. ,

(Critical) Chicken soup stock cooled yesterday (1/13/14) found at improper temperature in walk-in-cooler. Potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F. Corrected at time of inspection by discarding chicken stock in pickle barrel found at 48°F. Remainder of food items in wic found at 40°F

(Critical) No hot water available at men's restroom upstairs, unisex restroom downstairs and handwash sink in kitchen next to upright coolers. Hot water shall be available at all handwash sinks at a minimum 100°F. All other sinks had hot water >100°F; 2 other handwash sinks with adequate hot water available for use in kitchen. Per pic there are two hot water heaters servicing kitchen. Not corrected. Plumber called at time of inspection. ,

Provide paper towel dispenser at dishwash area handwash sink. Paper towels were available on shelf near sink

Observed gap at bottom of basement kitchen door. Please provide door sweep to eliminate gap

(1) please re-establish the air gap for upstairs ice machine drain line; currently an air break. The air gap shall be twice the pipe diameter above the flood rim of the drain. Corrected at time of inspection by using twist ties to elevate drain line; consider using a permanent bracket if possible instead of twist ties. (2) handwash sink in upstairs women's restroom draining slowly. Please repair and maintain