Amer's Deli

Contact Information

611 Church Street
Ann Arbor, MI 48104

Health Report - 04/07/2015 (1 critical incident(s))

(Critical) Observed containers of rte housemade dressings and housemade salads (tuna salad, coleslaw) in wic with no datemark labels. All potentially hazardous rte foods must be properly marked with a 7 day consume by datemark label (day 1 is prep date). Pic corrected by properly datemarking all freshly prepared dressings and salads at time of inspection. Violation corrected.

Observed interior of microwave oven in prep area with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed low sanitizer concentration in wiping cloth bucket on prep table in back kitchen area. To correct, please change wiping cloth bucket and mix to approved concentration (50-100ppm) as soon as possible

Observed no covered waste receptacle in ladies restroom. To correct, please obtain as soon as possible

Observed the following areas in need of cleaning: *exterior surfaces of both prep top coolers (under cooler lids) in prep area (accumulation of food debris). *interior door gaskets on both prep top coolers in prep area (accumulation of food debris). *sliding door tracks on salad display cooler in prep area (accumulation of food debris). *interior of "yogurt rush" upright cooler in yogurt prep area (accumulation of sticky food debris). *burner area of rangetop oven in cooking area (accumulation of food debris). To correct, please clean all these areas now and on a more frequent schedule

Observed unlabeled squeeze bottle of water in cooking area. All food containers must be labeled with common name for proper identification. Please label water bottle as soon as possible

Observed several food containers (housemade dressings, soups) stored on floor in wic. All food must be stored in a clean, dry area and stored a minimum of 6 inches off of floor to protect food from potential sources of contamination

Health Report - 10/20/2014 (1 critical incident(s))

(Critical) Observed no paper towels at handsink in coffee station area (dispenser empty). All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by restocking paper towel dispenser at time of inspection. Violation corrected

Observed no covered waste receptacle in ladies room. To correct, please provide as soon as possible

Observed the following areas in need of cleaning: *wic walls (accumulation of sticky black debris). *fan compressor shields in wic (accumulation of debris). *sliding door tracks on front counter area display coolers (accumulation of food debris). *interior door gaskets on several reach in coolers in front prep areas (accumulation of debris). To correct, please clean all these areas now and on a more frequent schedule.

Observed floors under deep fryer in cooking area and in wic with an accumulation of debris. To correct, please clean these areas now and on a more frequent schedule

Health Report - 04/21/2014 (0 critical incident(s))

Observed floors under deep fryer in cooking area with an accumulation of grease and food debris. To correct, please clean now and on a more frequent schedule

Observed 0ppm of chlorine in wiping cloth bucket in prep area. All wiping cloths must be stored in a properly mixed sanitizer bucket at all times to prevent the accumulation of bacteria on wiping cloths. To correct, please mix wiping cloth buckets as per manufacturers directions on sanitizer bottle and change more often. Pic corrected by mixing wiping cloth bucket to 50ppm at time of inspection. Violation corrected.

Observed no covered waste receptacle in womens restroom in dining room. To correct, please provide as soon as possible

Health Report - 10/08/2013 (2 critical incident(s))

(Critical) Observed flat of raw shell eggs stored above several containers of rte deli meats in bottom portion of prep unit cooler in front kitchen area. All raw animal products must be stored below and away from all rte foods to help protect rte foods from possible cross contamination. Pic corrected by relocating eggs to bottom shelf of prep unit at time of inspection. Violation corrected

(Critical) Observed 2 pans of housemade rte dressings in wic with no datemark label or improperly datemarked (16 day discard time). All housemade rte dressings must be properly datemarked with a 7 day discard time (day 1 is prep date). Pic corrected by properly datemarking all freshly prepared dressings at time of inspection. Violation corrected.

Observed non-food contact surfaces of rangetop oven in cooking area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed no handwashing sign at handsink in mens restroom. To correct, please provide as soon as possible

Observed food employee cooking and prepping food in front kitchen area with no hat or hair restraint. All food employees shall wear proper hats or hair nets when prepping and handling food to help prevent possible contamination of food

Health Report - 04/22/2013 (6 critical incident(s))

(Critical) Observed covered plastic bin of thick cooked corned beef slabs in wic that was cooled improperly. Cannot place thick cuts of meat in a covered plastic container. Thick cuts of meat must be cut in half or quarters and placed on sheet pan to cool. May need to utilize ice baths before placing meat in wic. Whatever cooling method you employ, staff must be monitoring food temps as the food passes through the temperature danger zone. Pic corrected by educating staff on proper cooling methods and discarding corned beef at time of inspection. Violation corrected.

(Critical) Observed several thick slabs of corned beef in a covered plastic bin in wic with an internal food temperature of 67f. Corned beef was cooked last night per staff. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Pic corrected by discarding corned beef at time of inspection. Violation corrected.

(Critical) Observed pop nozzle barrels on pop machine in prep area soiled with mold and debris. All pop nozzles and pop machine components must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all pop nozzles and pop machine components at time of inspection. Violation corrected. , observed can opener blade, gear area and can opener holder with a heavy accumulation of sticky food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. Violation corrected. Please note: dirty food contact surfaces of equipment have been cited at 3/5 routine inspections. As a result, an administrative conference is required for enforcement actions.

(Critical) Observed 2 pans of soup in tabletop hot holding unit with internal food temperatures of 95-105f. Soups were removed from wic and placed in warmer 30 minutes ago per staff. Please remember that hot holding units are designed to hold food hot, not for cooking or rapid reheating. All reheated soups must be reheated to 165f on the rangetop stove or in microwave oven before placing in hot holding unit. Pic corrected by reheating soups to 165f and placing soups back into hot holding unit at time of inspection. Violation corrected

(Critical) Observed big bowls of rte sliced turkey and sliced corned beef on counter in prep area with internal food temperatures of 50-67f. Staff stated that they were in process of slicing and portioning deli meats when i arrived for inspection. After an hour of observation, meats were still on counter as staff were busy doing other tasks in kitchen before finishing meats on counter. Cannot leave phf on counter at room temperature while doing other tasks. All phf must be cold held at 41f or below at all times. If staff cannot finish prepping rte deli meats in a timely manner, then they need to return meat to wic until ready to finish. Since food has been on counter for no longer than 1. 5 hours per staff, pic corrected by returning all deli meats to wic at time of inspection. Violation corrected.

(Critical) Observed facility not sanitizing dishware properly as i measured 0 ppm of sanitizer in dishmachine (sanitizer bucket empty). Dishmachine needs to sanitize as per manufacturers directions (in this case 50-100ppm). Pic corrected by replacing sanitizer bucket at time of inspection. Rechecked and now sanitizing at 50ppm. Violation corrected. Please note: this violation has been cited at 3/5 routine inspections. As a result, you are required to attend an administrative conference at the washtenaw county health dept. For enforcement actions. Will need to contact carl walczesky at 734 222-3872 within 72 hours to schedule.

Observed wic door gasket broken. To correct, please repair or replace as soon as possible

Observed several food containers stored on wic floor. Also, observed several food containers in wic with no lids. All food must be stored in a clean, dry area, protected from possible sources of contamination, and stored a minimum of 6 inches off of ground at all times

Observed interior of microwave oven in prep area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed floors next to deep fryer soiled with grease and food debris. Also, observed floors under prep units on prep line with an accumulation of food debris. To correct, please clean now and on a more frequent schedule. , observed floor drain under handsink near pop machine with an accumulation of mold and debris. Need to clean now and on a more frequent schedule

Observed the following areas in need of cleaning (all have an accumulation of food debris/sticky food debris): * interior and exterior door handles of southbend ovens on end of cooking line *interior, exterior doors/door handles of beverage air 2 door upright freezer in back kitchen area *plastic lids and interior of display cooler across from cooking equipment * interior and sliding door tracks of syrup containers/coffee supplies near pop machine to correct, please clean all these areas now and on a more frequent schedule

Observed handsink in ladies restroom with an accumulation of hair and grimy soap scum and floor with an accumulation of trash/debris (restroom was not cleaned last night). To correct, please clean ladies restroom now and on a more frequent schedule

Observed top of dishmachine with a heavy accumulation of scale and debris. To correct, please clean now and on a more frequent schedule

Observed several plastic cheese containers being reused to store ground coffee in cabinet in prep area. Containers are not clean and have an accumulation of sticky debris. To correct, please obtain approved food storage containers for the coffee and discard all single use containers as soon as possible

Health Report - 10/17/2012 (1 critical incident(s))

(Critical) Observed dishmachine not able to sanitize dishware properly as i measured a concentration of 0 ppm of chlorine. Dishmachine needs to sanitize as per manufacturers directions (50-100ppm). To correct, please repair as soon as possible. Will need to sanitize in 3 compt sink until dishmachine repaired and then inspected by the washtenaw county health dept. I will follow up on this item. Correct within 10 days. ,

Observed several shelves in coffee station area (syrup shelves) with a heavy accumulation of dust and debris. To correct, please clean now and on a more frequent schedule

Health Report - 04/19/2012 (1 critical incident(s))

(Critical) Observed individually portioned bags of rte corned beef and roast beef in hot holding drawer in prep area with internal food temps of 118-122f (unit turned down too low). All phf must be hot held at 135f or more at all times. Since roast beef and corned beef have only been in unit for an hour per staff, pic corrected by reheating beefs to 165f and returning meat to hot holding drawer (which has been adjusted to proper temp). Critical corrected.

Observed cooks and food prep employees not wearing a hat or hair restraint while preparing rte food. All food employees must be wearing hats or hair nets when working with food or clean equipment/dishware to protect food from possible contamination

Observed rte cooked chicken breasts cooling in covered plastic tub in wic with an internal food temperature of 85-105f. Chicken has been in cooler for 1. 5 hours per pic. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. To correct, need to utilize sheet pan and spread chicken out on uncovered pan when actively cooling and or utilize ice baths as needed. Whatever cooling method you employ, staff must be monitoring food as it passes through the temp danger zone. Since chicken has been in cooler for only 1. 5 hours (and are not thick), pic corrected violation by spreading chicken out on 2 sheet pans at time of inspection. Rechecked temps after 30 minutes. . . All chicken now below 70f

Observed interior door gaskets on almost all reach in coolers in prep area split and/or broken. As a result, gaskets are collecting mold and debris. To correct, please inventory all coolers and replace any split gaskets as soon as possible.

Observed interior of bread ovens in cooking area with a heavy accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed floors under fryer and range top oven in cooking area soiled with grease and food debris. Need to clean this area now and on a more frequent schedule

Observed the following areas in need of cleaning: upright freezer exterior door and door handles in back kitchen area (accumulation of sticky debris/sticky handprints), top of bread timer in prep area (accumulation of sticky food debris), oven handles and sides of equipment in cooking area (greasy). To correct, please clean these areas now and on a more frequent schedule

Observed no employee handwashing signs at handsinks in prep area and also mens restroom. To correct, please provide as soon as possible

Health Report - 10/17/2011 (3 critical incident(s))

(Critical) Observed several open employee beverage cups in prep area of kitchen. All employee cups must be covered and equipped with a straw (or other sipping device) to prevent possible contamination of employee hands when handling cups, corrected by educating all staff on proper eating and drinking procedures in kitchen. Pic also discarded all open cups at time of inspection. Critical corrected.

(Critical) Observed container of housemade rte ranch dressing in wic with an expiration date of 10/4/11. Also, observed several pans of rte deli meats and rte housemade coleslaw (that were freshly sliced/prepared) in wic with incorrect datemark labels (old labels on pans not removed). All potentially hazardous rte foods including deli meats and housemade salads/dressings must have a 7 day datemark label (day 1 is slice/prep date) and must be discarded on expiration date. To correct, please rotate stock more often and discard all expired foods as required. Pic corrected by discarding expired ranch dressing and properly datemarking all freshly sliced deli meats and coleslaw at time of inspection. Critical corrected

(Critical) Observed several pop nozzles and pop nozzle barrels on pop machine in smoothie area with an accumulation of mold and debris. Need to wash, rinse and sanitize all pop machine components every 24 hours or as needed and they must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all pop nozzles and pop nozzle barrels at time of inspection. Critical corrected

Observed no covered waste receptacle in ladies restroom. To correct, please provide as soon as possible

Observed no employee handwashing signs at handsinks in prep area of kitchen and mens restroom. To correct, please provide as soon as possible

Observed no paper towels at handsink in smoothie area and also mens restroom (towels in machine, but dispenser stuck). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Observed soiled aprons/rags in bin in back kitchen area (near back door) creating insect harborage conditions. Some drain/fruit flies observed in bin/wall when bin is moved. Soiled linens are only picked up once a week per pic. To correct, please eliminate these conditions as soon as possible. Recommend increasing bin pickup frequency. If conditions persist or worsen, critical violations will be cited

Observed piece of metal on bottom of blade guard area (non-food contact area) on slicer in prep area which is not easily cleanable and a possible safety hazard when cleaning slicer. Metal currently covered with tape to prevent cuts when cleaning. All equipment surfaces must be smooth and cleanable at all times. To correct, please repair or replace slicer as soon as possible. Tape is not approved as it collects bacteria and is not designed to be cleanable

Health Report - 04/12/2011 (7 critical incident(s))

(Critical) Observed dishmachine not sanitizing properly. Sanitizer concentration in dishmachine was measured at 0ppm of chlorine. Dishmachine needs to be sanitizing at 50-100ppm at all times. Staff must checking concentration with proper test strips more often. Pic corrected by repairing dishmachine (owner adjusted gears) at time of inspection. Rechecked, now sanitizing at 100ppm. Critical corrected

(Critical) Observed interior of ice machine in back kitchen area soiled with a heavy accumulation of mold and debris. All food contact surfaces of equipment must be washed, rinsed and sanitized as per manufacturers directions and as needed. To correct, please remove ice and wash and sanitize as soon as possible. I will check this item at follow up inspection. Correct within 10 days. , observed can opener in back kitchen area (blade, handle, gear area) soiled with sticky food debris. All can openers must be washed, rinsed and sanitized every 24 hours or throughout the day as needed. Pic corrected by sending can opener through dishmachine at time of inspection. Critical corrected. ,

(Critical) Observed pitchers of skim milk and 1/2 & 1/2 creamer in condiment area in dining room with internal food temps of 57-60f. Pic stated that milk and creamer are on a 4 hour time control policy. Facility has no written procedures on-site and there are no time stamps marked on containers to indicate what time phf will be discarded. Pic indicated that milk and creamer have been out for at least 4. 5 hours. Temporarily corrected violation by discarding milk and creamer. If wanting to use time control instead of temperature will need to develop a time as a public health control policy and all staff will need to be trained in proper procedures. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed mold and debris particles floating in melted ice water inside the self serve igloo water cooler in dining room. All food and drinks must be protected from sources of contamination at all times. Pic corrected by discarding water at time of inspection. Pic will wash, rinse and sanitize container before refilling. Critical corrected.

(Critical) Observed flat of raw shell eggs in bottom portion of prep unit cooler with an internal food temp of 65f. Eggs were originally stored on prep counter at room temp when i arrived for inspection. Staff then placed eggs back into the cooler after i entered kitchen. All phf must be kept at 41f or below at all times. Do not store at room temperature. Pic corrected by discarding eggs. Critical corrected

(Critical) Observed no hot water at any handsink in mens and ladies restrooms in dining room. Hot water is available at all sinks in kitchen, but not in dining room. To correct, please repair as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed raw bacon, raw shell eggs, deli meats (turkey ham, roast beef), housemade rte salads and dressings, packaged cheeses, and housemade soups on side shelves in wic with an internal food temp of 50-55f. Wic is not functioning correctly. All raw meats (chicken, beef brisket) that were in sealed boxes were cold holding at 41f. All milk gallons on back shelf of wic (directly under compressor) were cold holding at 41-43f. Owner called for service at time of inspection. Repairman indicated that wic has a small freon leak in the line. He recharged freon at time of inspection and will be returning this evening to troubleshoot leak. Rechecked wic after repair: wic is now cold holding at 40f. Temporarily corrected violation by discarding all raw bacon, eggs, deli meats, cheese housemade salads, dressings and soups. All phf must be cold held at 41f or below at all times. Please continue to monitor wic and verify temps with accurate thermometer. I will check this item at follow up inspection. Correct within 10 days. ,

Facility still does not have a serv safe manager on-site. As a result you are required to attend an administrative conference at the washtenaw county health dept. To discuss this recurring violation. Will need to call carl walczesky at 734 222-3872 within 72 hours to schedule.

Observed top and sides of dishmachine with an accumulation of scale and debris. To correct, please clean now and on a more frequent schedule

Observed ventilation hood behind ovens in cooking area with a heavy accumulation of grease (grease is pooling in hood). To correct, please clean now and on a more frequent schedule

Observed sides of cooking equipment (fryer, grill, ovens) soiled with greasy debris. Need to clean now and on a more frequent schedule. , observed interior and exterior surfaces (especially doors and handle areas) of upright freezer in back kitchen area with a heavy accumulation of sticky debris. Need to clean now and on a more frequent schedule

Observed outside of bulk food containers in back kitchen area soiled with dirt and debris. Need to clean now and on a more frequent schedule.

Observed floors under cooking equipment in prep area filthy. Floors are soiled with grease and old food debris. Need to clean this area now and on a more frequent schedule

This incident (44444) does not have any more information on it

Health Report - 11/01/2010 (1 critical incident(s))

(Critical) I found several containers of deli style lunch meat inside a main prep table, that are not date-marked. All ready to eat, potentially hazardous food (phf) must be date marked as indicated above. Corrected at the time of inspection. The container are now labeled as directed.

This incident (44450) does not have any more information on it

Do not store the food thermometer, in the office. Keep it in the main food prep area.

The bottom storage shelf of the stainless steel work table in the baking area, needs to be cleaned. This area must be cleaned more frequently.

The outside lid above the lid of the ice machine, needs cleaning. Increase the cleaning frequency of this area.