Angelo's On The Side

Contact Information

1100 E. Catherine
Ann Arbor, MI 48103

Health Report - 07/20/2015 (0 critical incident(s))

Corrected: all coolers observed holding cold food at 41f or below

Corrected: observed all items repaired

Health Report - 07/07/2015 (3 critical incident(s))

(Critical) Observed the following out of temperature for an unknown amount of time: a. In the top loading reach-in cooler: 1. Cut tomato 45f. 2. Swiss cheese 48f. 3. Provolone cheese 50f. B. In the one door upright reach-in cooler: note: cooler was not working. 1. Several bags of cut lunch meats 47-50f. 2. 4 gallons of milk 45-47f. 3. Swiss cheese 50f. 4. Provolone cheese 50f. 5. Cream cheese 49f. 6. 4 bags of cut lettuce 48f. 7. Sour cream 52f. 8. Salsa 46f. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct discard all the noted food items into the garbage. Corrected: person in charge discarded all the noted food into the garbage.

(Critical) Observed the following: 1. Cooked sausage that was cooked three hours prior at 77f and still in the cooling process, located in the one door upright cooler, in a tightly sealed container. Cooked potentially hazardous food shall be cooled: (1) within 2 hours from 135f to 70f; p and (2) within a total of 6 hours from 135f to 41f or less. P to correct: discard the noted food and discontinue cooling food in sealed containers. Correction detail: person in charge discarded the noted food and stated that they would cool the food in containers that are not sealed

(Critical) Observed the following: 1. Cooked sausage that was cooked three hours prior at 77f and still in the cooling process, located in the one door upright cooler, in a tightly sealed container. 2. 2 containers of chicken salad that were just prepped at 50f, cooling in the top-loading left side of the toploading reach-in cooler located on the cookline. Cooling shall be accomplished in accordance with the time and temperature by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; pf (2) separating the food into smaller or thinner portions; pf (3) using rapid cooling equipment ; pf (4) stirring the food in a container placed in an ice water bath; pf (5) using containers that facilitate heat transfer; pf (6) adding ice as an ingredient; pf or (7) other effective methods. Pf to correct: 1. Discard the noted food and start cooling the noted food with one of the above, approved methods. 2. Move the noted food to the walk-in cooler to rapidly cool them to 41f or below and discontinue cooling food in the top-loading section of the reach-in cooler and start cooling the noted food in the reach-in cooler. Corrected: 1. Person in charge discarded the noted food and stated that the food would be cooled in an unsealed container and spread out in thin amounts. 2. Person in charge moved the noted food to the walk-in cooler to rapidly cool it down to 41f or below and stated that they would discontinue cooling food in the top-loading section of the reach-in cooler

Observed the following: 1. One door upright reach-in cooler on the cookline holding food 45-60f. 2. Toploading reach-in cooler holding food 44-50f equipment shall be maintained in a state of repair and good condition. To correct repair the noted cooler to hold cold food at 41f or below. ,

Observed the following: 1. Pipe in basement leaking water. 2. Hand sink on cook line in poor repair and leaking when turned on. 3. Atmospheric vacuum breaker leaking from the top when turned on. A plumbing system shall be: (a) repaired according to law;(p) and (b) maintained in good repair. To correct repair all the noted items. ,

Health Report - 01/20/2015 (1 critical incident(s))

(Critical) Observed cooked chicken 55f cooling in the top loading cooler on the cook line for about an hour. Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501. 14 by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; (pf) (2) separating the food into smaller or thinner portions; (pf) (3) using rapid cooling equipment; (pf) (4) stirring the food in a container placed in an ice water bath; (pf) (5) using containers that facilitate heat transfer; (pf) (6) adding ice as an ingredient; (pf) or (7) other effective methods. (pf) to correct move noted item to the main cooler to rapidly cool it to 41f or below and discontinue cooling in the top loading section of the cooler. Corrected: person in charge moved the noted item to the main cooler to rapidly cool it to 41f or below

Observed cook working with exposed food with a long uncovered beard. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles. To correct put on a beard net

Health Report - 08/04/2014 (2 critical incident(s))

(Critical) Observed chemical sanitizer stored directly on top of the coco powder container in the front across from the from counter. Poisonous or toxic material shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) separating the poisonous or toxic material by spacing or partitioning; (p) and (b) locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. (p) to correct relocate the sanitizer to an area down and away from all food, equipment, utensils, linens, and single-service and single-use articles. Corrected: person in charge moved the noted items to an area away from all food, equipment, utensils, linens, and single-service and single-use articles

(Critical) Observed employee vitamins stored with clean dishes and sugar on the front counter. Medicines that are in a food establishment for the employees' use shall be labeled as specified under # 7-101. 11 and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. (p) to correct moved the noted item down and away from all food, equipment, utensils, linens, and single-service and single-use articles. Corrected: person in charge moved the noted item to an approved area away from all food, equipment, utensils, linens, and single-service and single-use articles

Observed all gaskets in poor repair. Equipment shall be maintained in a state of repair and good condition. To correct replace the noted gaskets.

Health Report - 01/30/2014 (0 critical incident(s))

Found no thermometer in the 1 door reach in cooler on the cooking/prep line. To correct provide an internal hanging thermometer for all coolers.

Found facility selling bakery products without ingredients and allergen information. To correct provide and have information (ingredients and allergens) available upon customer request.

Found the door gaskets of the drawer and door prep top cooler loose and warped. To correct repair/replace door gaskets to seal properly.

Found the stairs leading to facility soiled with accumulation of debris. Found the ceiling in the cooking/prep area soiled with dusty build up. To correct clean stairs and ceiling and clean to preclude accumulation and build up.

Health Report - 08/08/2013 (1 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, milk 47°F, cream cheese 47°F, and raw shell eggs 50°F in the 1 door reach in cooler. Found tcs food, feta cheese 49°F, ham slices 50°F, and goat cheese 51°F in the bottom portion of the door and drawer prep top cooler. Pic temporarily corrected by discarding tcs food and has been instructed not to use this cooler to hold tcs food until repaired/replaced to hold tcs food at 41°F. ,

Observed water dripping from the ceiling above the back stairway door leading to kitchen. To correct find source of leak, repair leak and repair and finish damaged areas.

Found the 1 door reach in cooler, and door and drawer prep top cooler not holding tcs food at 41°F. To correct repair/replace coolers to hold tcs food at 41°F or lower.

Health Report - 02/08/2013 (0 critical incident(s))

Found the wall of the stair way leading to the kitchen with uneven surfaces. To correct repair and finish wall to be durable, smooth, and cleanable.

Found an unshielded sewer line above the storage rack in the basement. To correct either relocate storage rack or shield sewer line.

Found the door gaskets of coolers soiled. Found the underside of the counter soiled with spash and stains. To correct clean door gaskets and underside of counters.

Found the floor under equipment on the cooking line and the stairs leading to the kitchen soiled with accumulation of debris. To correct thoroughly clean floor and stairs.

Health Report - 08/10/2012 (0 critical incident(s))

Found the wiping towel not completely submerged under sanitizer by the espresso machine. To correct store wiping towel submerged under sanitizer.

Found bakery items in the display case for sell with ingredient information available. To correct have ingredient information available for customers.

Found the door gaskets of coolers soiled. To correct clean door gaskets and keep clean.

Health Report - 02/07/2012 (0 critical incident(s))

Observed excess vibrations possibly from the cooking exhaust fan. Found the interior panels and trim of cooler cracked and damaged. To correct locate source of vibration and repair as needed, and repair/replace interior panels of coolers.

Found the back stairs leading to the on side location, and the stairs leading to the basement storage area soiled with accumulation of debris. Found the floor under cooking equipment soiled with heavy, greasy build up. To correct thoroughly clean stairs and floors.

Observed water dripping from the espresso machine backflow prevention device dripping into a bucket. To correct repair/replace backflow prevention device.

Health Report - 08/18/2011 (0 critical incident(s))

Found the door gaskets of coolers soiled with accumulation. Found the lids of the bulk bin containers soiled with heavy accumulation and build up. To correct clean as soon as possible, and clean on a more frequent schedule.

Found a dry wiping cloth stored in a empty container which is used to wipe espresso steam wand. To correct store wiping cloth for espresso steam wand completely submerged under sanitizer.

Found the stairs leading to the upper level soiled with accumulation of debris. Found the floor in the entire baking prep area soiled with accumulation. To correct clean as soon as possible, and clean on a more frequent schedule.

Health Report - 02/15/2011 (0 critical incident(s))

Found the stairs leading to upper and lower levels soiled with accumulation. To correct clean as soon as possible, and clean on a more frequent schedule.

Found the backflow prevention device protecting the water supply line to the espresso machine leaking water. To correct repair/replace backflow prevention device.

Found the door gaskets of coolers soiled with accumulation. Found the top and edges of the cooking hood soiled with grease. To correct clean as soon as possible, and and clean on a schedule to preclude accumulation.

Found no antichoking poster on the kitchen wall. To correct provide and post antichoking poster in kitchen wall.

Health Report - 08/17/2010 (1 critical incident(s))

(Critical) Observed pan of raw fish stored above rte individually wrapped pickles in ric in cooking area. All raw animal foods must be stored below and away from rte foods at all times to prevent possible cross contamination. Pic corrected by relocating fish to bottom shelf and moving rte pickles to top shelf of ric. Critical corrected

Observed boxes of single service cups stored on shelf under sewer lines in basement. All food and single service items must be stored in a clean dry location and not exposed to possible sources of contamination. To correct, please relocate s/s cups to protected location or install shields under sewer lines

Observed sides, wheels and bottom of cooking equipment (deep fryers, flat top grill) soiled with grease and debris. To correct, please clean now and on a more frequent schedule

Observed interior door gaskets on most coolers in cooking/prep area soiled with debris. To correct, please clean now and on a more frequent schedule