Cafe Marie

Contact Information

1759 Plymouth Road
Ann Arbor, MI 48105

Health Report - 12/10/2014 (5 critical incident(s))

(Critical) Observed some dented cans on dry storage shelving unit across from wif. Cans shall be monitored for swelling or bulging and dents and set aside as needed prior to placing on shelf. Corrected at time of inspection by setting dented cans aside for return to supplier. Provided pic with copy of can safety poster to review with all staff

(Critical) Some working containers of potentially hazardous food items found at improper temperature on counter at waitress station. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Corrected at time of inspection by discarding two sour cream based sauces in squeeze bottles and whipped cream. Facility will begin portioning two sour-cream based sauces (cucumber and baha) and store under refrigeration at 41°F or below and use proper ice bath for whipped cream with ice level above food level. Poritoned butter in cups stored in this same area is not potentially hazardous; facility whips margarine and butter blend with air

(Critical) Observed overstocked food items in top section of 3 door prep unit on cook line maintaining at improper temperature. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Corrected at time of inspection by discarding raw hamburger in package, smoked salmon in plastic portion cups, sliced cheese, pooled eggs found at 47°F - 54°F. Please watch food levels and use accurate food thermometer throughout the day to assure food maintains at 41°F or below. Use deep metal pans for all phf. Facility will begin storing all portioned smoked salmon in cups in bottom section of unit to maintain at 41°F or below. The kitchen air temperature is >85°F directly across from the prep unit

(Critical) Potentially hazardous food items in walk-in-cooler found at 46°F - 47°F. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by discarding all potentially hazardous food items in wic. Repair person has been notified; on-site at end of inspection. ,

(Critical) No segregated area designated for storage of dented cans and spoiled or recalled food items. Temporarily corrected by placing dented cans on floor under shelving unit for return to supplier. ,

These areas in need of cleaning: floors under cooking equipment, floor/wall juncture under cooking equipment and under food/prep sink. Please clean now and as often as necessary to maintain in clean condition

Please invert ice transfer buckets to prevent potential contamination and to allow them to drain properly between uses

Walk-in-cooler not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times. This unit is ordered out of service for the storage of potentially hazardous food until it is repaired and capable of maintaining food at 41°F or below

Handwash sinks in kitchen missing handwash reminder signs. Please provide signs at all handwash sinks notifying food employees to wash their hands

Two light fixtures in kitchen and one light in hood canopy not functioning. Please replace light bulbs to provide adequate lighting in these areas.

(1) caulk in poor repair in hood canopy. Please recaulk to provide good seal and so smooth and easily cleanable. (2) caulk behind handwash sink near cook line in poor repair. Please recaulk to provide seal between wall and sink and to provide a smooth, easily cleanable surface

Health Report - 06/09/2014 (0 critical incident(s))

Observed filters in cooking area ventilation hood with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Health Report - 12/10/2013 (3 critical incident(s))

(Critical) Observed bottom of slicer blades/base of slicer with an accumulation of dried on food debris (slicer was not properly washed, rinsed and sanitized after last use). All slicers must be disassembled, all components washed, rinsed and sanitized after every use and must be clean to sight and touch. I will check this item at follow up inspection. Correct within 10 days. Please note: this violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control this violation. If violation is cited at next inspections, you will be required to attend an administrative conference at the washtenaw county health dept. For enforcement actions. ,

(Critical) Observed no hot water at handsinks in both mens & ladies restrooms in dining room (hot water available at all sinks and fixtures in kitchen). To correct, please repair both restroom handsinks so hot water of at least 100f is available for handwashing. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed several unlabeled spray bottles of glass cleaner and degreaser under front counter and in chemical storage area. All chemical bottles must be labeled with correct common name for proper identification. Pic corrected by properly labeling all spray bottles at time of inspection. Violation corrected

Observed 3 compt sink drain line in back kitchen area fallen into drain and air gap not maintained. To correct, please raise drain line (or cut pipe) 1-2 inches above flood rim of floor drain to maintain proper air gap

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

Observed both interior door gaskets on ric in server area in poor repair (gaskets are split and broken). To correct, please replace all damaged gaskets as soon as possible. , observed ice partially covering cooler vents on interior of prep unit cooler in cooking area. To correct, please remove ice as soon as possible

Health Report - 06/19/2013 (2 critical incident(s))

(Critical) Observed opened half gallon of egg whites on shelf in bottom of prep unit cooler in cooking area with an internal food temperature of 55f (appears egg whites were left out at room temperature for unknown length of time and placed in cooler when i arrived for inspection). All other food in cooler cold holding at 41f. Please remember that all phf must be cold held at 41f or below at all times. Pic corrected by discarding egg whites at time of inspection. Violation corrected.

(Critical) Observed bottom of slicer blade and slicer guard areas (bottom, top) with a heavy accumulation of dried on food debris (slicer was not washed and sanitized properly after last use). All slicer components must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by disassembling slicer at time of inspection and then washing, rinsing and sanitizing all slicer blades and slicer components at time of inspection. Violation corrected

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

Observed wet mop in mop bucket in back kitchen area not hung up after use. All mops must be hung up after use for proper air drying

Observed several equipment surfaces in cooking area (shelves, under equipment) with an accumulation of grease and food debris. To correct, please clean now and on a more frequent schedule

Observed wet wiping cloth stored on side of wiping cloth bucket on counter in server area. All wet wiping cloths must be stored completely submerged in approved sanitizer solution at all times to prevent accumulation of bacteria on wiping cloth

Observed interior of oven on cooking line with a heavy accumulation of grease and burnt on food debris. To correct, please clean now and on a more frequent schedule

Health Report - 12/05/2012 (0 critical incident(s))

Observed ventilation filters above grill in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Health Report - 06/11/2012 (0 critical incident(s))

Observed shelves and sides of equipment in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed interior door gaskets on 2 door ric (milk cooler) in server area split and in poor repair. To correct, please replace as soon as possible

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

Observed ventilation hood and vent filters in cooking area with a heavy accumulation of grease and debris (grease starting to run down back of hood). To correct, please clean now and on a more frequent schedule

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

Observed screen door in back kitchen area in poor repair and held together with duct tape. To correct, please replace screen door as soon as possible so door is tight fitting and is easily cleanable

Observed trash dumpster lids open at time of inspection. All dumpster lids and doors must be closed and tight fitting to prevent entry of pests, insects and birds

Health Report - 12/05/2011 (1 critical incident(s))

(Critical) Observed package of raw ground turkey stored over rte fruit and vegetables, raw shell eggs stored next to pan of rte bread pudding and a sheet pan of raw bacon stored over rte vegetables and rte dressings on various shelves in wic. All raw animal products must be stored below and away from all rte foods at all times to protect from possible cross contamination. Pic corrected by re-organizing wic at time of inspection. Ground turkey and raw bacon moved to bottom shelves and rte bread pudding was discarded at time of inspection. Critical corrected

Observed interior of oven on cooking line soiled with burnt on food debris. Need to clean now and on a more frequent schedule. , observed sides of cooking equipment (grills, fryers) and surfaces under grill with a heavy accumulation of greasy debris. To correct, please clean these areas now and on a more frequent schedule.

Observed floor under grill and fryers in cooking area soiled with greasy debris. Need to clean now and on a more frequent schedule

Observed no soap at handsink in dishwashing area. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Observed the top and sides of dishmachine (exterior surfaces) with a heavy accumulation of scale and debris. To correct, please clean now and on a more frequent schedule

Observed ventilation hood and filters in cooking area with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed wet mop stored in mop bucket in utility room. All mops must be hung up after use to allow for proper air drying

Observed burned out light bulb in mop sink/utility room. To correct, please replace as soon as possible

Health Report - 06/09/2011 (4 critical incident(s))

(Critical) Observed in use wiping cloth bucket stored on counter in front coffee prep area directly next to open food containers (caramel and chocolate squeeze bottles) and clean utensils. Chemical sanitizer/soiled water could fall into food (food/clean utensils are too close to splash zone). All chemicals must be stored below and away from all food and clean utensils at all times to prevent possible contamination. Pic corrected by relocating wiping cloth bucket to bottom shelf of counter at time of inspection. Critical corrected

(Critical) Observed interior of ice machine with an accumulation of slimy mold and debris. All ice machines must be washed, rinsed, and sanitized often and as per manufacturers directions. To correct, please remove all ice from machine, then wash and sanitize as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed pan of rte sausage links in steam table on prep line with an internal food temp of 101-107f. All other food in same steam table hot holding at 140f or more. As stated in past, all phf must be hot held at 135f or more at all times. Pic temporarily corrected violation by discarding sausage links at time of inspection. Since violation was cited at last routine inspection, will need to complete a risk control plan to help control violation. Please complete plan and fax to carl walczesky at 734 222-3930 within 7 days. I will check this item at follow up inspection to ensure compliance. ,

(Critical) Observed 3 pans of rte soup being reheated in steam table in cooking area. Cook stated that soups were removed from wic and placed into steam table at 7-730am this morning. Soups measured 101-115f at time of inspection (+/- 3 hours in steam table). Pic and cooks both stated the correct reheating procedure (heat all soups on stove to at least 165f before placing soups in steam table), but today (as in the past) this procedure was not followed. All reheated phf must be rapidly reheated to 165f or more within 2 hours. Steam tables are designed to hold food temps, not for cooking/reheating. Please retrain staff as needed. Pic temporarily corrected by discarding all 3 pans of soup. Since this violation was cited at last inspection, will need to complete a risk control plan and fax to carl walczesky at 734 222-3872 within 7 days. I will check this item at follow up inspection to ensure compliance. ,

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

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

Observed floors under grill and fryers soiled with a heavy accumulation of grease and debris. Need to clean now and on a more frequent schedule. , observed floors under dry storage shelves (next to employee restroom) with an accumulation of debris. To correct, please clean now and on a more frequent schedule. , observed both floor drains in dishwashing/3 compt sink areas with an accumulation of dirt and debris. To correct, please clean now and on a more frequent schedule

Observed light in mop sink/utility room burned out. To correct, please replace as soon as possible

Health Report - 12/28/2010 (3 critical incident(s))

(Critical) Observed can of whipped cream in plastic container in a pan of ice in prep area (near toaster). Ice has partially melted and had an internal food temp of 62f. All phf must be cold held at 41f or below at all times. If using ice to assist in cooling, must ensure that ice level is high enough and refilled often so food maintains temp. Pic corrected by discarding whipped cream. Critical corrected. , observed pan of rte sausage links in steam table with an internal food temp of 105-120f. Other food items in same steam table hot holding at 140f or more. Cook not knowledgeable of proper hot holding temps or temp danger zone. Once properly cooked, all phf must be hot held at 135f or more at all times. Pic corrected by discarding sausage and educating staff on proper hot and cold holding temps (including temp danger zone). Critical corrected.

(Critical) Observed 2 pans of rte soup being slowly reheated in steam table in cooking area. Soups had an internal food temp of 105-115f at time of inspection. Cook stated that soups have been in steam table for 1. 5 hours. Pic stated that normal procedure is to reheat all soups on stove to at least 165f before placing soups in steam table, but cook did not follow this procedure today. All reheated foods must be rapidly reheated to 165f or more within 2 hours. Do not slowly reheat or cook soups in steam tables as this may allow food to be in the temp danger zone and accumulate bacteria. Pic corrected by properly reheating soups to 175f and returning to steam table. Critical corrected

(Critical) Observed some servers handling rte toast and muffins in prep area with bare hands. Single service tissue paper is available for all servers to use, but some staff were not utilizing this paper while handling rte food. Food employees shall not handle rte foods with bare hands and shall utilize proper utensils and plastic gloves at all times. Pic corrected by reminding and educating staff about bare hand contact, rte foods and foodborne illness transmission. Critical corrected

Observed ventilation covers in both public restrooms with an accumulation of dust and debris. To correct, please clean now and on a more frequent schedule

Observed open hole in wall under garbage disposal in dishwashing area. Also observed missing ceiling tile in mop sink area. To correct, please repair or replace as soon as possible.

Observed trash dumpster lid (outside of building) left open. To correct, please remind all staff to close all dumpster lids after use to prevent entry of unwanted pests and insects

Observed floors under grill and deep fryer areas with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed no soap at handsink in ladies restroom. All handsinks must be supplied with soap and paper towels at all times for proper handwashing

Observed leaky pipe on drain line of 3 compt sink. To correct, please repair as soon as possible