Bigalora Woodfired Cucina

Contact Information

3050 Washtenaw #112
Ann Arbor, MI 48104

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

(Critical) Food contact surfaces were cleaned. Some tubs provided for storage of ceramic condiment butter cups. Corrected

Some cutting boards refinsihed. Some pending

Containers have been labelled. Corrected

Non food contact sufaces cleaned corrected

Food contact equipment properly cleaned. Corrected

Bracket bar lowere in coolers on top rail. Potentially hazardous foods temped at 36 - 39 degrees f in pasta unit and 40 degrees f in main prep. Corrected

Health Report - 02/19/2015 (5 critical incident(s))

(Critical) Hot water temped at 100 degrees f or above. Corrected

(Critical) Employees observed to wash hands as required. Corrected

(Critical) Drain flies under control exterminator elite pest mgmt. Invoice provided. Corrected

(Critical) Food contact surfaces still found with food debris due to improper cleaning technique. Correct by cleaning, retraining employees and providing proper cleaning tools. ,

(Critical) Proscuitto is being returned to cooler after slicing and is plastic wrapped. Sop provided regarding policin and is approved as written. Corrected

The top rail is being turned on enouhh in advance to hold food at 41 degrees f or below. At time of inspection several recent prep foods found at 44 - 45 degrees f. May be a cooling issue. Aslo ham and pancetta found in other prep unit at 44 degrees f. Unclear as to why these foods are elevated. Try using 1/2 the amount of food in 1/6 pan as discussed to maintain ph foods at 41 degrees f or below. Corrected by rechilling all foods out of temperature control in freezer to 41 degrees f or below. Note food was out of temperature cotnrol for spptoc. 1 hour. Discard if not consumed within 4 hours of inital time removed from temeprature control. Make sure all foods prepped same day are chilled to 41 degrees f or below prior to placing into the coooler for cold holding. ,

Handwash signs provided. Corrected.

All plumbing corrected.

Health Report - 02/12/2015 (5 critical incident(s))

(Critical) Numerous small flies noted throughout facility. Facility indicates that they have an exterminator that comes regularly. However, infestation is not under control. To correct contact exterminator to eliminate infestation. ,

(Critical) Found several food contact surfaces soiled: various utensils, meat slicer, onion dicer. Food contact surfaces need to be kept clean to minimize potential for bacterial growth. Clean now and retrain employees on proper dishwashing and standing equiptment cleaning. ,

(Critical) Proscuitto is sliced on a standing hand cranked slicer that is in the dining area in front of the pick up window on display for customers. Proscuitto is left on the slicer and is not protected from consumer coughing or sneezing. Provide protective covering for exposed food or provide a policy in writing that will protect proscuitto from customer contamination as discussed. Correct as indicated above. ,

(Critical) Handsink at front wait station found to reach only 76f. Handwashing sinks need to reach at least 100f for proper handwashing. To correct, repair unit to provide hot water to front handsink. ,

(Critical) Did not observe employees to wash hands when required as indicated above, during 4 hour inspection. Employees are required to wash hands after certain activities, in between glove changes, and handling soiled equipment, etc. Retrain employees on proper handwashing procedures. Correct as indicated above. ,

Smaller cutting boards at front kitchen prep area found to be stained and with deep grooves. Food contact surfaces need to be smooth and cleanable. To correct, replace cutting boards

Food containers with sugar, salt, and oil used to fry peppers found without identifying labels. Corrected by labeling these containers in order to avoid misuse.

Handwashing signage not provided at bar handsinks. To correct, provide handwash signage at every handsink. ,

Several non-food contact surfaces found to have an accumulation of debris: non-food contact surface of can opener, hood filters, and light covers under hood above pizza ovens. Non-food contact surfaces need to be kept clean in order to minimize potential for contamination of food and food contact surfaces. Clean now and place on a more frequent cleaning schedule

Faucet for dipper well at gellato station submerged into water due to missing clamp. Pic temporarily corrected to provide a 1 inch air gap and will order part to permanently correct. Drain lines from condensate line on the steam table line not air gapped. It appears that it was previously air gapped, however no longer properly clamped. Correct by reclamping drain lines to provide a 1 inch air gap. ,

Observed employee to wash standing hand slicer after use by sanitizing and rinsing off without washing. Clean in place equipment requires a 3-step process which includes washing with soap/water, followed by clear water rinse, and sanitization as the final step. In addition, employee removed debris by using compressed air aerosol office product. This is prohibited. To correct, retrain employees for proper clean in place procedures as indicated above.

Numerous potentially hazardous foods on top rail of pasta and main prep units found to be out of temperature ranging from 48-54f. Potentially hazardous foods must be held at 41f or below to minimize potential for bacterial growth and toxin production. Per pic, top rail prep units are turned off at night and turned back on at the start of the day shift. Prep units need to be at proper temperature before potentially hazardous foods are placed inside. Pic corrected by discarding foods and relocating foods that had only been out for 30 minutes to freezer to rapidly chill foods back down to 41f or below. In future turn on top rail of prep units enough in advance to maintain potentially hazardous foods at 41f or below. ,

Health Report - 07/24/2014 (7 critical incident(s))

(Critical) Paper towels missing from the designated handsink at the bar and on the main prep line. Provide paper towels for proper hand drying. ,

(Critical) The slicer is not being cleaned at the required frequency. Slicer used to slice potentially hazardous food must be wash rinsed at sanitized at least once every 4 hours. Correct procedure discussed at time of inspection including wash rinse and sanitize is required. Correct as indicated above. ,

(Critical) Soap missing from designated handsinks for bar and the main prep line. Provide soap for these handsinks for proper handwashing. ,

(Critical) The glasswasher at the bar was not dispensing any sanitizer. Provide proper concentration of chlorine as per the specs on the manufacturer's container to properly sanitize the glasses. Repair service was called and repaired unit to properly dispense sanitizer. Corrected as indicated above. ,

(Critical) Assorted potentially hazardous foods found on the top rail of the salad pantry prep unit at 54 - 59 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. The top rail had not been turned on. Corrected by discarding all potentially hazardous foods out of temperature control. ,

(Critical) Assorted cleaners/chemicals found stored on the shelf below the prep sink/table with foods. Store cleaners and chemicals so that they are not above or next to foods to minimize potential for contamination of those foods. Corrected by relocating the cleaners/chemicals to a separate designated location away from foods.

(Critical) Thermometers found missing for the salad pantry, the overflow prep unit and the bar cooler. Provide thermometers for these coolers and elsewhere if missing. ,

The lids from all prep units are being removed during lunch and dinner rush and are being stored in an unapproved location. Discontinue this practice and keep lids on the pre units at all times for proper food protection. Make sure all lids are run through the dishmachine prior to returning the lids to the prep units. ,

Assorted potentially hazardous foods found on the top rail of the salad pantry prep unit at 54 - 59 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. The top rail had not been turned on. Corrected by discarding all potentially hazardous foods out of temperature control. Top rail was turned on at time of inspection and by end of inspection capable of holding ph foods at 41 degrees f or below. Corrected. ,

Health Report - 01/16/2014 (2 critical incident(s))

(Critical) Paper twoesl were missing from the handsink in the pizza prep/skillet prep area, the wait station and the dishroom. Provide paper towels for proper hand drying.

(Critical) Test strips for both chlorine and quaternary ammonium are missing from the facility. Provide test strips for both chlorine and quaternary ammonium in order to properly measure the concentration of the sanitizers

Pizza cutters are being stored in stainless containers with cloth towels. Remove cloth towels as they are absorbent and not approved for this purpose. Use stainless containers or other smooth cleanable surfaces. Paper bowl style scoop used for lettuce in lettuce drawer. Used for scoop and portioning. Use a scoop with handle and keep the handle end extended out of the food to minimize contact with the food. Do not use a paper bowl to scoop as bottom of scoop may not be clean and hand contact will be minimized if scoop has a handle. You may scoop product into the bowl for portioning and discard bowl at least once every 4 hours if not kept refrigerated.

Thermometer missing from the reach in cooler at the wait station. Provide a thermometer in order to properly monitor the temperature of the unit.

At time of inspection there weren't any certified food safety managers working. A certified food safety manager is required during all hours of operation. The managers are not currently certified. The only documentation of certification is for a manager/supervisor who is not a full time employee at this location. Manager was unclear as to who was certified if anyone, and there was no other certificate documentation available in the facility. Correct by staffing with certified food safety managers. If there are not enough staff certified, then managers are to register for the class within 30 days