Old Carolina Barbeque Company

Contact Information

211 W Washington
Ann Arbor, MI 48104

Health Report - 06/26/2015 (3 critical incident(s))

(Critical) Corrected at time of follow-up inspection: on site at time of food arrival; all hot potentially hazardous food items in transport cambro found >135°F. Temperature log is being kept in the cart to record each potentially hazardous food arrival temperature. A separate temperature log should be kept at kitchen to record temperature of food leaving the kitchen. Commissary kitchen, old carolina barbecue company is located at 980 w. Eisenhower pkwy, ann arbor please begin wrapping whole slabs of ribs as half slabs of ribs so they will fit easier in hot holding insert pan to maintain throughout the serve period at proper temperature

(Critical) Corrected at time of follow-up inspection: paper towels in a paper towel dispenser available in cart near handwash sink

(Critical) Corrected at time of follow-up inspection: proper quaternary ammonium test kit available on cart to monitor sanitizer concnetration in wet wiping cloth solution

Health Report - 06/11/2015 (3 critical incident(s))

(Critical) No paper towels available at handwash sink in cart. Please provide paper towels in paper towel dispenser near handwash sink at all times. Temporarily corrected by using napkins to dry hands. ,

(Critical) Some hot potentially hazardous food items arrived from commissary kitchen at improper temperature. Potentially hazardous food that is cooked to the proper temperature shall be received hot at a temperature of 135°F or above. Temporarily corrected at time of inspection by reheating chicken wings, pulled chicken and applesauce found at 117°F, 112°F and 125°F respectively. All other hot potentially hazardous food items maintaining >135°F. Commissary van on site in alley at time of inspection; food was just dropped off, < 15 minutes prior. ,

(Critical) No sanitizer test kit available for monitoring quaternary ammonium sanitizer concentration in wiping cloth solution in cart. Please provide proper quat sanitizer test kit. Not corrected. ,

Ground under cart in need of cleaning. Please clean now and as often as necessary to maintain in clean condition. Facility did try to remove grease stains; please continue to clean up any grease if spilled near cart.

Food items transported to cart from kitchen without lids. All food transported between kitchen and cart shall be covered to protect against potential contamination. In addition lids will be necessary in the hot holding unit to maintain the food at proper temperature. Used lid on top of fryer in cart (fryer not used at this time) to cover reheated food items. Food was delivered with plastic wrap

Observed leak under cart coming from ice bin drain line used to store bottled pop and water. Please repair leak

(1) barbeque sauce brush stored improperly on top of bottled beverages in reach-in-cooler in cart. Please store in a clean location and provide a second brush. (2) some single-service items stored improperly on shelf in cart. Please invert or store in original packaging, opening from bottom end to prevent potential contamination

Sanitizer concentration low in wet wiping cloth solution in cart. Please use sanitizer test kit to monitor sanitizer concentration and change as needed

Health Report - 05/20/2014 (10 critical incident(s))

(Critical) Three racks of ribs in the cambro hot holding outside the cart found at 112°F - 118°F. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by discarding ribs. There were also three pork roasts in the same cambro, that were "just delivered" by another staff member per pic that were maintaining >135°F. Using the cambro for hot holding is not working; you will need to provide an alternative means to maintain your back-up hot potentially hazardous food at a minimum 135°F or above at all times.

(Critical) No hot water at handwash sink in cart. Hot water shall be provided at all times at handwash sink at a minimum 100°F. Not corrected. One employee operating cart at time of inspection; did not know how to turn on pilot for hot water heater. Afternoon employee does know how to turn on pilot; she will train all staff working at the cart. ,

(Critical) No soap available at hanwash sink. Soap shall be provided at all times at all handwash sinks. Not corrected. Cart closes at 2:00 pm; another employee from restaurant (old carolina barbeque co. On eisenhower) re-opens cart for diner at 4:30 pm. She will bring soap and turn on hot water heater. Employee temporarily borrowed soap from another cart. ,

(Critical) Cole slaw stored on ice in cart. Equipment for holding potentially hazardous food cold shall be provided. Temporarily corrected at time of inspection by discussing with food employee; in future will pre-portion cole slaw and maintain cold in reach-in-cooler in cart at 41°F or below at all times. Reach-in-cooler maintaining food at 39°F at time of this inspection. No temperature violation; small quantity of cole slaw in container on ice. The ice shall only be used for storage of canned and bottled beverages. ,

(Critical) Insufficient hot holding equipment for maintaining hot "back-up" potentially hazardous food at proper temperature at the cart. Please provide adequate hot holding equipment to maintain hot potentially hazardous food at 135°F or above at all times. Not corrected. ,

(Critical) Observed food employee not washing their hands when circumstances required handwashing. Food employees shall wash their hands and exposed portions of their arms immediately before engaging in food preparation. Temporarily corrected at time of inspection by asking the employee to borrow soap from another cart to wash her hands prior to food preparation (after taking money, after taking out the garbage, etc. ) afternoon employee is bringing the soap and will light the pilot for the hot water heater in the cart. ,

(Critical) Handwash sink not accessible for handwashing in cart. Handwash sinks shall be accessible at all times for handwashing. Corrected at time of inspection by removing items that were in the handwash sink. (this cart has a very small 3-compartment sink - all sinks were obstructed. There is no warewashing at the cart; all warewashing done in union hall kitchen or at restaurant on eisenhower, old carolina barbeque company

(Critical) No quaternary ammonium test kit available at cart to monitor the sanitizer concentration in the wet wiping cloth solution. Please provide proper quat test kit. Not corrected. The carts use the quaternary ammonium product in the chemical dispenser in the kitchen at the 3-compartment sink. The manufacturer's label use instructions state a 150 ppm - 400 ppm acceptable quat range with a one minute contact time. ,

(Critical) Opened bag of hot dogs and ranchero sauce not properly date marked. Once opened or prepared any refrigerated, ready-to-eat, potentially hazardous food items shall be clearly marked with the discard date. Corrected at time of inspection by discarding ranchero sauce, date prepared unknown and properly labeling the opened hot dog package - date opened known by employee. Add 6 days to open or prep date

(Critical) Blanched french fries found hot holding in cart at 105°F. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Corrected at time of inspection by discarding blanched french fries. Spoke with cart supervisor, allie at the restaurant; blanch fries at the restaurant - fresh cut fries placed in the fryer for 2 minutes. Typically do not maintain blanched fries hot at the cart; are usually kept in the small reach-in-cooler in the cart in a bus tub. Discussed properly cooling blanched fries prior to transporting them cold ( 41°F or below). French fries will then need to maintain at 41°F or below until cooked to order

Handwash sink in cart draining slowly. Please repair so handwash sink drains properly

Single-service cups on ledge outside cart for bbq sauce stored improperly. Please invert to protect against potential airborne contamination

Sanitizer concentration low in wet wiping cloth solution at cart. Please provide quaternary ammonium at proper concentration and use quat test kit to monitor throughout the day and change as needed

These areas in need of cleaning: floors in cart throughout, pop crates on floor in cart and outside area behind and under cart. Please clean now and as often as necessary to maintain in clean condition

Some clutter and unused equipment stored in cart. Please get rid of any euipment not used and organize shelving units

No paper towel dispenser in cart. Please provide paper towels in paper towel dispenser