497 N. Zeeb Rd.
Ann Arbor, MI 48103
(Critical) Corrected at time of follow-up inspection: observed a couple flies in the dishwash area only. Eco-lab was on site 6/6/15 - per pic they cleaned and adjusted plumbing under pop dispensing machine and addressed some issues in the dishwash area. By next routine inspection the floor tile grout work will be completed in the rear kitchen, especially the dishwash area. This will eliminate the standing water on the floors between floor tiles
(Critical) Corrected at time of follow-up inspection: (1) refrigerated salad bar maintaining food at proper temperature, 40°F - 41°F. Please continue to monitor the food levels on the salad bar to assure all potentially hazardous food maintains at 41°F or below at all times. (2) three door continental reach-in-cooler at waitress station maintaining food at 39°F. (3) three door continental lift top unit at waitress station maintaining food on top at 40°F and on bottom at 38°F. (4) apw wyatt refrigeration unit on cook line maintaining food at 39°F - 40°F. It appears the unit has been repaired, ice showing on sides; in addition facility is using an ice bath surrounding the pans. Continue to use your thermometer to assure potentially hazardous food maintains at 41°F or below in all refrigeration units at all times. In addition observed cut melon on top of salad bar using an ice bath; was maintaining at proper temperature. Please consider eliminating cut melon in an ice bath and store in the refrigerated section of the salad bar, since it is a potentially hazardous food item. Cut pineapple and grapes also in ice bath section; these food items are not potentially hazardous and are a great choice for using an ice bath to maintain cold
(Critical) Corrected at time of follow-up inspection: a segregated, designated dented can storage area has been set up in storage room near mop sink. Observed a dented can in the dented can tub
(Critical) Cut melon found at improper temperature in ice bath in dining area salad bar. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by discarding cut melon found at 52°F - 53°F. Discussed with owner to discontinue storing cut melon on ice at salad bar. There was also a container of cut pineapple, which is not a potentially hazardous food. You may also consider storing another non potentially hazardous food on ice at the salad bar. The ice well is separate from the refrigerated section of the salad bar
(Critical) Segregated area designated for dented cans / spoiled or recalled food not set up. Please designate a labeled segregated area for storage of these items. Temporarily corrected by setting dented can aside for return to supplier. Owner will provide a permanent labeled container. ,
(Critical) Observed numerous fruit flies in several areas of kitchen. Please contact your extermination company to assist in eliminating the flies. In addition keep all areas clean and dry (including re-grouting as needed between the floor tiles in the rear kitchen). Not corrected. ,
(Critical) Observed dented can in dry storage room. Food employees shall monitor cans for dents and set aside as needed for return to supplier or discard. Corrected at time of inspection by setting dented can aside in segregated area for return to supplier provided pic with copy of dented can safety poster to review with all staff.
(Critical) Four separate refrigeration units not maintaining food 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: (1) discarding all potentially hazardous food in refrigerated salad bar in dining area found at 52°F - 53°F. Salad bar shut down at time of inspection; repair person notified. (2) discarding all potentially hazardous food in 3 door continental reach-in-cooler at waitress station front counter found at 46°F (including chocolate milk, white milk, whipped cream, etc. ) (3) discarding all potentially hazardous food in 3 door continental prep unit top and bottom, found at 45°F and 47°F respectively (including cole slaw, shredded cheese, cut tomatoes, blue cheese, etc. ) (4) discarding potentially hazardous food items in apw wyatt refrigeration unit on cook line found at 52°F - 53°F (including 2 different batters with raw egg and french toast batter with raw egg). All of these units are ordered out of service for the storage of potentially hazardous food until they are repaired, reinspected and capable of maintaining food at 41°F or below. Employees are not using their thermometers to monitor food temperatures. Discussed with owner; he will be purchasing additional thermometers. ,
Floor tile grout missing in several areas including the dishwash area. Please re-grout as needed between floor tiles. This will provide a smooth, easily cleanable surface and will help to eliminate standing water in these areas
Walk-in-cooler condensate line does not extend over the floor drain causing water build up on the floor. Please extend drain line so it terminates over the floor drain
Observed food employee without hair restraint. Food employees shall wear hair restraints that effectively restrain their hair and to prevent the employee from touching their hair
Observed some clean dishes stacked wet. Please allow clean dishes to air dry / drain prior to stacking
Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable
Four refrigeration units not maintaining food at proper temperature; refrigerated salad bar, 3 door continental ric at waitress station, 3 door continental lift top at waitress station, apw wyatt on cook line. Please repair or replace all units to maintain food at 41°F or below at all times.
Some clutter in water heater storage room. Please sort through and get rid of any items not used and organize remaining items. This will make it easier to clean and prevent potential harborage conditions for pests
(1) observed sticker build-up on several pans. Please remove "old" stickers to provide smooth, easily cleanable surface. Consider using dissolvable stickers or blue painters tape. (2) clean glasses front counter stored inverted on particle board shelving unit. Please provide a smooth, easily cleanable surface to store clean glasses on, such as a tray or mat.
Handwash sink next to walk-in-cooler not attached to the wall. Please repair
(Critical) No food thermometer available that is suitable for measuring thin mass food items. Please provide proper food thermometer. Facility serves hamburgers and fish. Not corrected. ,
(Critical) Both metal stem food thermometers in facility not calibrated properly. Food thermometers shall be calibrated routinely to assure accuracy. Not corrected. ,
(Critical) Package of raw bacon found on counter on cook line at improper temperature. Corrected at time of inspection by discarding raw bacon found 54°F. Raw bacon shall be stored in refrigeration unit to maintain at 41°F or below. There is a designated drawer for raw bacon storage
(Critical) Potentially hazardous food found at improper temperature in three different refrigeration units: (1) 5 drawer reach-in-cooler on the cook line; phf maintaining at 46°F - 48°F; discarded all phf including sliced cheese, shredded cheese, cut tomatoes, sausage, sliced ham, etc. (2) refrigerated salad bar in the dining room; phf maintaining at 47°F - 51°F; discarded all phf including cut lettuce, cottage cheese, shredded cheese, macaroni salad, pasta salad, tuna salad, etc. (3) 3 door continental reach-in-cooler at the waitress station; phf maintaining at 46°F - 51°F; discarded all phf including cut tomatoes, shredded cheese, cut lettuce, cole slaw, etc. These 3 units are ordered out of service for the storage of potentially hazardous food until they have been repaired, reinspected and are capable of maintaining food at 41°F or below at all times. Not corrected. ,
(Critical) Observed handwash sink on end of cook line with water pitchers in the sink. Handwash sinks shall only be used for handwashing. Corrected at time of inspection by removing pitchers from the handwash sink and discussing with food employees. Please begin using food prep sink or 3-comp sink to fill water pitchers.
These areas in need of cleaning: handle area microwave ovens, hood filters above fryers, top of fryers, floors under cooking equipment and floor/wall juncture under shelving units in dry storage room. Please clean now and as often as necessary to maintain in clean condition
Condensate line not wrapped above shelving units in walk-in-cooler. Please wrap to prevent potential contamination to food items stored below line
Refrigeration units including refrigerated salad bar in dining area, 5 drawer ric on cook line and 3 door continental ric at waitress station not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times.
Floor tile grout missing in dishwash area. Please regrout as needed to provide smooth, easily cleanable surface and to eliminate standing water between floor tiles
Sanitizer concentration low in wet wiping cloth solution rear kitchen. Please monitor throughout the day with your quat test kit to assure proper sanitizer concentration and change as needed
(Critical) Observed pan of rte nacho cheese in hot holding cabinet on end of cooking line with an internal food temperature of 105f. Cheese was not heated to 135f or more before placing in hot holding cabinet. Please remember that hot holding cabinets are designed for hot holding food only, not for cooking or reheating. Need to heat cheese in microwave oven or on grill before placing in hot holding cabinet. Pic corrected by double boiling cheese to 165f at time of inspection. Violation corrected
(Critical) Observed all rte sausage links in hot holding cabinet on end of cooking line with internal food temperatures of 115-125f (unit turned down too low). All phf must be hot held at 135f or more at all times. Sausage has been in unit for an hour per pic. Pic corrected by reheating all sausage links to 165f on grill and turning up hot holding unit at time of inspection. Violation corrected
(Critical) Staff are not verifying sanitizer concentrations in wiping cloths buckets often enough and as needed. To correct, please educate all staff on proper sanitizing concentrations and test strip usage as soon as possible. Pic corrected by educating on-site staff on proper sanitizing concentrations and test strip usage at time of inspection. Violation corrected
(Critical) Observed 2 dented cans on dry storage shelf. All dented cans or distressed merchandise must be discarded or placed in separate area of kitchen to return to supplier for credit. Pic corrected by placing dented cans in office at time of inspection. Violation corrected
(Critical) Observed 2 unlabeled spray bottles on chemical shelf in employee restroom. All chemicals/toxics must be labeled with proper common name at all times for employee identification. Pic corrected by labeling both spray bottles at time of inspection. Violation corrected
Observed handsink in back kitchen area (near back door) and in dishwashing area not sealed to wall. To correct, please seal/recaulk both sink as soon as possible
Observed interior of microwave oven on cooking line soiled with dried on food debris. To correct, please clean now and on a more frequent schedule
Observed all wiping cloth buckets in facility with 0 ppm of quat (automatic sanitizer dispenser low on chemical). All wiping cloth buckets must be mixed to a concentration specified on chemical bottle and verified with test strips as needed. Pic corrected by refilling sanitizer bucket on dispenser at time of inspection. Chemical is dispensing at 300-400ppm. Violation corrected
Observed exterior panel on ice machine at end of cooking line in poor repair (panel is broken and repaired with duct tape). Cannot use duct tape to repair equipment in kitchen as it can accumulate bacteria. To correct, please replace broken panel as soon as possible so all surfaces are smooth and cleanable