Ann Arbor City Club

Contact Information

1830 Washtenaw
Ann Arbor, MI 48104

Health Report - 04/13/2015 (1 critical incident(s))

(Critical) Hard boiled eggs found stored next to raw shell eggs in walk in cooler. Raw eggs need to be stored below ready to eat foods to minimize potential for contamination. Pic corrected by relocating hard boiled eggs to shelf above raw shell eggs. Whole raw beef and raw bacon found stored next to raw ground beef in walk in cooler. Raw meats of higher cooking temperatures need to be stored below raw meats of lower cooking tempteratures to minimize potential for contamination. Pic corrected by relocating raw ground beef to shelf below whole raw beef and raw bacon.

Health Report - 10/24/2014 (0 critical incident(s))

The following non food contact surfaces need cleaning: the fire suppression tank, hood filters, vents inside the upright cooler, gaskets on the prep cooler door, piping on ceiling over the prep area, fryer cabines, underside of shelf above cook area, interior of holder for canopener, roll cart crevices and tops of wheels, interior ledge of dish clean now and place on a more frequent cleaning schedule

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

This incident (34531) does not have any more information on it

Health Report - 10/28/2013 (0 critical incident(s))

This incident (34532) does not have any more information on it

Health Report - 04/15/2013 (1 critical incident(s))

(Critical) The back side of the slicer needed cleaning. Make sure that all food contact surfaces are properly and completely cleaned and sanitized when slicer is broken down and cleaned. Corrected by cleaning slicer at time of inspection

Health Report - 10/15/2012 (0 critical incident(s))

This incident (34534) does not have any more information on it

Health Report - 04/16/2012 (0 critical incident(s))

The drainline for the water softener in the mechanical room has fallen down into the floor drain. Reclamp so that it is airgapped above the top rim of the receiving floor drain.

The ovens in the kitchen need cleaning. Clean now and place on a more frequent cleaning schedule.

The interior of the prep unit and the gaskets on the prep unit need cleaning. Clean now and place on a more frequent cleaning schedule.

Thermometers missing from the wine cooler and small domestic cooler at the bar. Provide thermometers for these units in order to be able to monitor the temperatures for these units.

Health Report - 10/18/2011 (3 critical incident(s))

(Critical) Assorted dairy products including whipped cream, milk, whipped butter, yogurt and cream cheese found in the dessert cooler at 57 - 58 degrees f. Ambient air temperature of 60 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding these foods at time of inspection

(Critical) Raw hamburger found stored with and in direct contact with deli ham in the walk in cooler. Carton of raw eggs (opened) stored over carton of champagne in the walk in cooler. Store raw foods so that they are not above or in close proximity to ready to eat foods. Correct by reorganizing the coolers so that the raw foods are stored so that they are no above or in close proximity to ready to eat foods.

(Critical) The interior of the bulk sugar container has old caked up sugar on the bottom and sides. Clean now and place on routine cleaning schedule. Once cleaned you may put new bulk sugar in the container in direct contact or place bulk bag of sugar in the container. Clean routinely to avoid accumulation

Inside the walk in cooler was evidenced of foods that were improperly cooled including carry over rice and a marinara sauce that was in a large container covered with moisture on the underside of the lid indicating that the food was placed into the container hot and then covered and placed into the walk in cooler. Same with rice. These foods were all temped at under 41 degrees f at time of inspection. However the method of proper rapid cooling must be revised to accomodate requirement of rapidly cooling potentially hazardous foods from 135 to 41 in a maximum of 6 hours in incremental stages from 135 to 70 degrees f in 2 hours and then to 41 in an additional 4 hours. Provide cooling charts for all foods cooked in advance , cooled and reheated and carry over foods

Frozen ravioli found sitting on prep line thawing out awaiting order. Ravioli on top was at 41 degrees f and some underneath top layer was still partially frozen. Thaw enough in advance in the walk in cooler to thaw prior to cooking or employ one of the above methods for proper thawing.

There is a leak at the 3c sink faucet and sink faucet. Repair leak. The clamp for the drainline fo the top part of the ice machine has fallen down into the receiving sewer receptacle. Reclamp/tighted drain line

The spatula in the drawer is in poor repair and peeling where cut. Replace with a new intact spatula to avoid potential for rubber to get into foods. There is duct tape on the lid handle of the bulk sugar container. Duct tape is not approved as it is not a smooth cleanable surface. Replace lid

The domestic cooler/freezer at the back of the pub is not approved. Replace with a commercial approved unit when in need of repair

Two thermometers on the make line found not properly calibrated. Calibrate in ice and water as discussed and read after 15 minutes. Adjust nut on thermometer so that the thermometer reads 32 degrees f.

The dessert two door reach in cooler was found to be holding assorted potentially hazardous ready to eat foods at 57- 58 degrees f. Ambient air temperature of approximately 60 degrees f. (thermometer is broken). Potentially hazardous foods must be maintained at 41 degrees f or below. Foods were discarded at time of inspection. The unit is ordered out of service for the storage of potentially hazardous foods until the unit is repaired and capable of holding ph foods at 41 degrees f or below. Call for repair of unit. The unit must be routinely monitored 2 - 3 x daily for tempertures and proper function.

The light bulb in the domestic cooler and the light bulb in the liquor storage room is not plastic coated or shielded. Provide a plastic coated bulb or shield to minimize potential for glass fragments to get onto foods if bulb should shatter.

Several ovens in the kitchen need cleaning. Clean now and place on a more frequent cleaning schedule.

Health Report - 04/27/2011 (0 critical incident(s))

Observed clean utensil shelving unit located in the kitchen with clean pans stacked on top of each other with water drops in between the pans. To correct, air dry pans after cleaning and prior to stacking

Observed ice machine located in the kitchen to have exterior surfaces in worn condition. Should schedule repairs to ice machine for smooth easily cleanable exterior surfaces

Observed the kitchen to be very clean, however, the catch tray of the range and the non-food contact surfaces at the side of the slicer will need more frequent cleaning. To correct schedule frequent cleaning of these areas

Health Report - 10/06/2010 (0 critical incident(s))

Food temperatures ok. Need to maintain ice level as high as the cut vegetables and fruit level in ice bin of cook prep line. Corrected by pic maintaining ice as high as food to maintain proper cold holding temperatures lunch 11:00am to 1:30pm

Observed dishwashing sink with cold side handle missing should schedule repairs to replace missing faucet handle

Observed flat ware stored in cabinet on shelf beside drain plumbing of sink. This item was corrected during inspection by relocating flatware to an appropriate location

This incident (44593) does not have any more information on it

Health Report - 03/18/2010 (0 critical incident(s))

Caulking and walls of dishwasher area and three compartment sink has black mold growing on them. Correct by removing mold and blacken caulking around sinks, then clean and sanitize. Check ventilation system over dishwasher. Ventilation system appears not to be removing enough moisture to prevent mold growth on walls. Re-caulk all sinks to prevent water from running behind sinks in dishwashing area

Knifes stored behind knife rack holder against wall not in knife holder. Correct by storing clean knifes in knife holder

No test kit for bar three compartment sink. Correct by providing quat. Test kit

No hand wash signage men's restroom hand sinks. Correct by providing hand washing signage

Food temperatures were ok. Need to maintain ice level as high as the cut veggies and fruits level in ice bin of cooking prep. Line. Correct by maintaining ice as high as food to maintain proper holding temperatures