Simply Spanish (Mobile)

Contact Information

211 Washington
Ann Arbor, MI 48104

Health Report - 06/26/2015 (1 critical incident(s))

(Critical) Corrected at time of follow-up inspection: observed slicer in clean condition. Owner contacted manufacturer to obtain cleaning instructions; in process learned how to totally dissemble slicer for proper cleaning and sanitizing

Health Report - 06/17/2015 (3 critical incident(s))

(Critical) Observed some over-packaged & over-stacked meat items at improper temperature in top section of one door prep unit in cart. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Corrected at time of inspection by discarding chorizo and ham found at 50°F and 56°F respectively in plastic bags wrapped in paper stacked in shallow metal pan in top section of unit. Pic provided a deeper metal pan and smaller quantities of meat items in top section; at end of inspection checked set up; meat items maintaining at 41°F. Brie cheese was also double-stacked in top section of prep unit. Brie cheese was found at proper temperature as it was recently relocated to top section from bottom section of unit. Cut lemons and black olives also on top section of unit; these two food items are not potentially hazardous so therefore do not require refrigeration. Please use this space for storage of all phf, including all meats and cheeses. Other food on top and bottom sections of one door prep unit maintaining <41°F.

(Critical) Observed slicer on clean dish storage rack in need of cleaning. Food-contact surfaces shall be clean to sight and touch. The slicer shall be cleaned and sanitized after each use. Not corrected. Owner will check with manufacturer to get copy of cleaning instructions. Slicer is cleaned in place using a cut glove, brush and wash, rinse and sanitize buckets. ,

(Critical) Observed improper cooling method in place for cooling paella in walk-in-cooler in kitchen. Cooked 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 using one or more of the following methods listed. Corrected at time of inspection by spreading out paella (mixture of cooked rice, chicken and vegetables) into two uncovered shallow metal pans and stirring. Paella cooked off this morning and placed in cooler approximately one hour prior; found with several inches of food in one pan; temperature varied from 46°F on sides of pan to 105°F in center. There is adequate space in cooler on speed rack to separate food into smaller or thinner portions for proper cooling and/or use walk-in-freezer to facilitate in the cooling process

White plastic cutting board on top of prep unit in cart no longer smooth and easily cleanable. Please resurface or replace

These areas in need of cleaning: top of stove in cart and exterior/top ledge of fryer in cart. Please clean now and as often as necessary to maintain in clean condition

Health Report - 06/19/2014 (3 critical incident(s))

(Critical) Some raw animal food items stored improperly in the kitchen walk-in-cooler. Food shall be protected from cross contamination by separating raw animal food items from ready-to-eat food items. Corrected at time of inspection by relocating canned beverages stored next to raw meat to upper shelf and relocating raw eggs stored next to ready-to-eat food items to bottom shelf. All raw animal foods stored below and away from any ready-to-eat food items in walk-in-cooler

(Critical) Hot potentially hazardous food item at improper temperature in cart; was not reheated properly in kitchen prior to opening cart this morning. Corrected at time of inspection by removing paella from hot holding unit at cart found at 92°F and reheating in the kitchen to >165°F. The other 2 hot food items in the hot holding well in the cart found >165°F. If paella (mostly rice) cannot be reheated properly without compromising the quality of the food you will need to prepare what you need for the day

(Critical) Observed slicer on clean dish storage rack in need of cleaning. Food-contact surfaces shall be clean to sight and touch. The slicer needs to be properly cleaned and sanitized after each use. Corrected at time of inspection: owner properly cleaned and sanitized slicer. Slicer is used daily for slicing deli meats and cheese. Owner will begin cleaning slicer daily after each use

Working containers of food at the cart found without proper label. Once removed from original container please label with common name of food. (two types of flour)

Some food containers on clean dish storage rack not durable food-grade containers. Please provide durable, smooth, easily cleanable containers to store food

Single-service utensils in cart stored improperly. Please provide proper container so that all handles facing employee to prevent potential contamination of food-contact end