Cafe Zola

Contact Information

112 W. Washington
Ann Arbor, MI 48104

Health Report - 03/17/2015 (0 critical incident(s))

Personal items stored improperly in various areas of basement. Please provided designated, separate area for storage of personal items, including coats, shoes, purses, etc. Per pic are looking into getting employee lockers in basement

Clean dish storage rack stored under sewer line in basement. Please relocate rack or shield sewer line to properly protect clean dishes stored in this area

These areas in need of cleaning: underside of shelving unit above stove on cook line, some refrigeration door gaskets and floors in rear storage area of basement. Please clean now and place on routine cleaning schedule

(1) rice cooker in basement observed with tape on front of cooker. Please replace to provide smooth, easily cleanable surface. (2) please repair or replace toilet tissue dispenser in employee restroom. Toilet tissue not in dispenser

(1) observed spatula stored in sanitizer water on cook line. Please store in-use utensils on a clean portion of the prep table and if using water do not use sanitizer water. In addition please clean & sanitize in-use utensils a minimum every 4 hours throughout the day. (2) observed knife stored between prep unit and wall. Please discontinue storing knives in this manner. Please store on a clean portion of the food prep table or in a clean pan

Some clutter and unnecessary items stored in upstairs storage area. Please continue to sort through and get rid of any items not used in the operation and maintenance of facility. This will make it easier to keep clean and prevent potential harborage conditions for pests. Thank you for the progress you have made; some shelving units set up for storage

Observed jewelry on wrists of food employee on cook line. Except for a plain ring, while preparing food, food employees may not wear jewelry on their arms and hands

(1) some stained ceiling tiles above pantry station on cook line. Please replace stained tiles and monitor for any additional leaks. (2) flooring on step ledges to basement peeling up. Please replace and reinforce to provide a smooth, easily cleanable surface in this area. (3) ceiling in poor repair in one section of wine room. Please repair and maintain in good repair

Health Report - 09/03/2014 (6 critical incident(s))

(Critical) Several potentially hazardous food items in two separate refrigeration units on cook line maintaining at improper temperature. Potentially hazardous food shall maintainat 41°F or below or 135°F or above. Temporarily corrected at time of inspection by (1) discarding all phf in one door lift top unit found at 54°F- 57°F and (2) discarding all phf in 2 door lift top unit found at 48°F. The refrigeration person has been notified and will be out today. All phf will be stored in the other units on the cook line that are maintaining at proper temperature and a temporary ice bath may be used on top of unit for small quantities of phf until units repaired and capable of maintaining food at 41°F or below. ,

(Critical) Gazpacho found at improper temperature in ice bath 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 gazpacho found at 48°F. When using an ice bath the ice level needs to be above the food level and the temerature should be monitored to assure all of the food maintains at 41°F or below at all times

(Critical) No hot water available at handwash sink on cook line near crepe station. Hot water shall be available at all times at all handwash sinks at a minimum 100°F. Not corrected. ,

(Critical) Handwash sink end of cook line not accessible for handwashing. Handwash sinks shall be accessible at all times for handwashing. Corrected at time of inspection by removing pan from handwash sink. Discussed with employees

(Critical) Observed employee not washing their hands when circumstances required handwashing. Food employees shall wash their hands and exposed portions of their arms immediately before engaging in food preparation. Corrected at time of inspection by interrupting food employee to wash their hands after returning from break prior to food preparation on the cook line

(Critical) Observed some food items on cook line not cooling properly. 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 chorizo and grilled onions on a sheet tray uncovered and placing in the walk-in-cooler to finish cooling properly. Both food items were cooked off this morning and placed in a sixth pan to cool in the top of prep unit or on the counter. Discussed proper cooling methods with employees. In addition tomatoes that were sliced this morning need to cool from room temperature to 41°F within 4 hours

Observed food employee without hair restraint. Food employees shall wear hair restraints that effectively restrain their hair and to prevent the employee from touching their hair

Observed improper knife storage on cook line. Please do not store knives between prep unit and wall. Store in a clean, protected location to prevent potential contamination

Inadequate light near crepe station end of cook line. Please provide adquate light in this area

(1) observed standing water on the bottom of the 2 door prep unit on the cook line. Please repair to eliminate the standing water. (2) two shelving units in basement found with aluminum foil and towels under the foil lining the bottom shelf to cover the rusty shelves. Please replace or resurface to eliminate towels and foil. This may also help eliminate the fruit flies in the basement

Floors in several areas of facility in poor repair. Please replace as needed to provide smooth, easily cleanable surface and to eliminate standing water. Floor-grout is missing on the cook line in several areas; floor tiles are missing on the landing leading to the basement; pockets in the cement in the basement especially near ice machine causing standing water in several areas. An impervious, smooth, easily cleanable flooring should be installed in the basement near the ice machine

Hood filters missing and not installed properly. Please provide hood filters and install for proper ventilation

Please provide covered waste receptacle in employee unisex restroom for proper disposal of sanitary napkins

No wiping cloth solution available at front bar for storage of cloths once wet. Please provide at proper sanitizer concentration

(1) one door lift top and two door lift top refrigeration units on cook line not maintaining food at proper temperature. Please repair and maintain in good repair so that food maintains at 41°F or below at all times. (2) observed refrigeration door gaskets in poor repair on some units. The one door unit end of cook line the door gasket is no longer attached. Please replace to provide good seal and so smooth and easily cleanable. (3) observed rice cooker in basement in poor repair. Tape on front of cooker. Please replace. (4) repair or replace toilet tissue dispenser in employee restroom. Toilet tissue not in dispenser

Observed some clutter and unnecessary items stored in basement and upstairs storage area. Please continue to get rid of any items not used in the operation and maintenance of facility and organize remaining items on shelving units. Consider lockers for employee's personal items in basement storage area. There has been some progress since last routine inspection.

Observed some fruit flies in the basement. Please continue to work with your extermination company, insect tech to eliminate the flies. All areas should be kept clean and dry. Eliminate towels and foil on shelves in basement and remove any standing water in basement

Health Report - 02/27/2014 (2 critical incident(s))

(Critical) A few jars of home-prepared food found on shelving unit in basement dry storage area. Food prepared in a private home may not be used or offered for consumption in a food establishment. Corrected at time of inspection by removing jars of food. Owner took them home

(Critical) Expired potentially hazardous food item had not been served or discarded within the required time period. Refrigerated, ready-to-eat, potentially hazardous food items shall be consumed or discarded within the requried time period (add 6 days to preparation or open date). Corrected at time of inspection by discarding food item with label on container stating 2/12 - 2/18. Please continue to monitor all your datemarked food items and discard as needed

Personal items found stored improperly in various areas in basement. Please provide a designated area for storage of personal items to prevent potential contamination

Please provide shelving units for extra dishes, equipment, etc. That are stored in upstairs storage area near office. These items shall be stored a minimum 6 inches above the floor on shelving that is easily cleaned underneath

(1) some refrigeration door gaskets in poor repair upstairs kitchen. Please replace to provide good seal and so smooth and easily cleanable. (2) basement meat walk-in-cooler door not closing properly. Appears the door hinge on the bottom is not connected. Please repair

Dipper well not turned on for storage of ice cream scoop and crepe spinner. These in-use utensils shall be stored in running water of sufficient velocity to flush the particulates to the drain

These areas in need of cleaning: underside of shelving unit over the prep units on cook line, shelving unit under soup warmers and basement floors in several areas, including the area near bulk pop storage. Please clean now and as often as necessary to maintain in clean condition

Observed a few fruit flies in basement prep kitchen. Please continue to work with your extermination company to eliminate the flies. Continue to keep all areas clean and dry

Clutter and unnecessary items found stored in basement and upstairs storage room. Please continue to sort through and get rid of any items not used in the operation and maintenance of facility. This violation was cited last routine inspection with a note regarding the use of some stored items in the new restaurant. Now that the new restaurant has been open any remaining items should be removed. Some areas have been cleaned out, including the area under the basement stairs and one corner of the upstairs storage area. I will be checking on correction of this violation at your next routine inspection.

Space observed in hood canopy between filters. Please provide spacer or re-install existing filters to eliminate any gaps

Health Report - 08/20/2013 (3 critical incident(s))

(Critical) Handwash sink at front counter bar not accessible for handwashing. Handwash sinks shall be accessible at all times and used only for handwashing. Corrected at time of inspection by removing soiled dishes in handwash sink to bus tub at front counter.

(Critical) One door beverage air prep unit at waitress expo station maintaining food at improper temperature. Temporarily corrected by discarding all potentially hazardous food items in unit that were maintaining >41°F. The food items on the bottom of unit found >50°F; top of unit at 44°F. Repair person has been out to check on unit; part has been ordered as well as new gaskets. Please discontinue use of this unit for the storage of any potentially hazardous food until it has been repaired and capable of maintaining food at 41°F or below. You may continue to store cut fruits (as long as no cut melons), nuts, etc. In unit. Potentially hazardous food items will be kept at bar ric or pantry ric both maintaining at proper temperature at time of this inspection until this unit can be repaired. ,

(Critical) Observed food employee contact ready-to-eat food item with bare hands. Corrected at time of inspection by discussing with employee when glove/utensil is required. Gloves are available in facility. Employee washed hands and put on gloves

Some clutter and unnecessary items found stored in upstairs storage room and in basement including area under stairs. Please sort through and get rid of any items not used in the operation and maintenance of facility to make it easier to clean and prevent potential harborage conditions for insects and rodents. Some items will be used at the new restaurant

These areas in need of cleaning: some ceiling vents in rear kitchen and ceiling near vents, floors in upstairs storage area and floors in some areas of basement. Please clean now and as often as necessary to maintain in clean condition

Some food employees observed without hair restraints. Food employees shall wear a hair restraint that effectively restrains their hair; the hair restraint also prevents the employee from touching their head

Please provide shelving units for extra dishes, equipment, etc that are stored in upstairs storage area near office. These items shall be stored a minimum 6 inches above the floor on shelving that is easily cleaned underneath.

(1) several refrigeration door gaskets in poor repair upstairs kitchen. Please replace to provide good seal and so smooth and easily cleanable. (2) beverage air lid in poor repair at pantry ( crepe ) station. Please repair or replace. (3) observed excess frost in bally's walk-in-freezer in basement. Please check for any potential leaks and repair as needed

One door beverage air unit at waitress station not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times

Dipper well not turned on at time of inspection for storage of ice cream scoop and crepe spinner. These in-use utensils shall be stored in running water of sufficient velocity to flush particulates to the drain. Corrected at time of inspection by turning on water supply to dipper well

Health Report - 02/28/2013 (0 critical incident(s))

This incident (35848) does not have any more information on it

This incident (4635) does not have any more information on it

Health Report - 09/04/2012 (2 critical incident(s))

(Critical) Can opener blade basement prep kitchen in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Critical corrected: at time of inspection can opener blade properly cleaned and sanitized.

(Critical) Pooled eggs found at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection discarded pooled eggs in pickle barrel bucket found at 55°F. Pooled egg bucket used to replenish eggs on cook line was left out by accident per pic. The pooled eggs were being held on ice at proper temperature on cook line. In future pooled eggs will be dispensed in walk-in-cooler from the pickle barrel bucket into the metal cambro to be held on the cook line

Some boxed single-service items found stored improperly in basement storage room. Please provide additional shelving to store a minimum 6 inches off floor on shelving that is easily cleaned underneath

Some soiled dishes found stored on the floor in dishwash area and on cook line. Please provide additional dunnage rack, cart or other shelving unit to store soiled dishes on

These areas in need of cleaning: ceiling near vents in rear kitchen, some shelving units upstairs kitchen, floors in basement storage rooms and floors under basement stairs. Please clean now and as often as necessary to maintain in clean condition

Some personal items found stored improperly in basement. Please store personal items in a designated location to prevent potential contamination

No paper towels available at handwash sink middle of cook line. Please provide paper towels at all times at all handwash sinks

Observed food employee with jewelry on wrists. Food employees may not wear jewelry on their arms and hands with exception of plain ring such as a wedding band

Manhole cover above basement wine celler leaking. Please work with landlord and/or city to provide tight fitting cover to prevent any surface water from leaking into wine cellar

Observed leak in drain line under wash compartment in basement prep kitchen. Please repair and maintain in good repair

Some clutter and unnecessary items observed in basement storage rooms and under stairs. Please sort through and get rid of any items not used in the operation and maintenance of facility. Thank you for organizing the upstairs storage area

Wet wiping cloth solution front counter area found with low sanitizer concentration. Please monitor and change throughout the day to assure proper sanitizer concentration for storage of wet wiping cloths

Health Report - 03/06/2012 (1 critical incident(s))

(Critical) No air gap provided for water inlet at dipper well. Please provide air gap a minimum twice the pipe diameter above the flood rim of the receiving receptacle. Critical corrected: at time of inspection pic adjusted water inlet to provide proper air gap.

These areas in need of cleaning: electrical lines in kitchen, can opener stem and floors in several areas of basement. Please clean now and as often as necessary to maintain in clean condition

One door prep unit end of cook line not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times. Observed bottom section of ric at 47°F; checked water temperature at 9:15 am (container of water with thermometer found at 47°F); all food items with exception of bread pudding and olives brought from wic at opening 7:00 am or food item prepared this morning; all potentially hazardous food items found at 45°F - 47°F relocated to the other refrigeration units on the line maintaining at proper temperature. No temperature violation at time of inspection. Employee needs to check temperature prior to placing any food in any refrigeration unit. Repair person on-site at time of inspection. Per repair person, can temporarily repair but will need to be replaced. Owner will order new unit today. Water evident on bottom of unit; top of unit maintaining food at 38°F.

One door table-top beverage air freezer not maintaining food frozen. Freezer shall be capable of maintaining food totally frozen. Corrected at time of inspection; repair person on site and able to repair freezer

Some personal items found stored improperly in basement. Please designate separate personal items storage area away from food, clean equipment, single-service items and clean linens to prevent potential contamination

, some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Excess clutter and unnecessary items found stored in basement. Please continue to sort through and get rid of any items that are not used in the operation and maintenance of facility.

Handwash sink on cook line not accessible for handwashing. Handwash sinks shall be accessible for handwashing at all times. Corrected at time of inspection by relocating pan in handwash sink

Wet wiping cloth solution and sanitizer spray bottle found at improper sanitizer concentration (too low) front counter. Please monitor and change throughout the day to assure proper sanitizer concentration

Some boxed single-service items and boxed dishes found stored on floor in basement. Please provide additional shelving to store a minimum 6 inches above floor

Some soiled dishes stored on floor in dishwash area. Please provide an additional dunnage rack or shelf to store soiled dishes on

Single-service utensils found stored improperly at front counter. Please store so the handles are facing employee to prevent potential contamination of the food-contact end

Health Report - 09/07/2011 (3 critical incident(s))

(Critical) Terminal end of spray rinse arm when hanging freely below flood rim of 3-compartment sink in basement prep area. Provide proper air gap a minimum twice the pipe diameter of the water supply inlet above the flood rim. Not corrected. ,

(Critical) Lentil soup from previous day cooled improperly. Soup found at 46°F - 47°F in basement walk-in-cooler in plastic cambro (approximately 2 gallons very thick soup); all other food items in wic found at 38°F - 39°F. Critical corrected: at time of inspection discarded lentil soup. Discussed proper cooling methods with employees. Large ice machine available, several bus tubs to use for ice bath available; facility may need to purchase additional ice wands. Discussed the importance of stirring food while cooling. Cooked and cooled potentially hazardous food shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours. Please complete cooling monitoring chart; to discuss at follow-up inspection

(Critical) Severely dented can observed on can storage rack in basement. Critical corrected: at time of inspection set aside dented can for return to supplier. Set up permanent dented can storage crate in basement

These areas in need of cleaning: underside of shelf over range, floor/wall juncture in some areas of kitchen (including top of base coving behind handwash sink on cook line) and cover of portable fan in basement prep room. Please clean now and as often as necessary to maintain in clean condition.

Some flies present at bar. Please continue to work with your extermination company, insect tech to eliminate the flies. The drain line for the espresso machine currently has an air gap; this drain is difficult to access for cleaning. Will check with coordinator to determine if this drain line can be directly plumbed

Improper cooling method used for cooling lentil soup. Please use one or more of the following methods listed to cool potentially hazardous food from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours

Please provide additional shielding under sewer lines in basement over clean linen storage and clean equipment storage shelf

Refrigeration door gasket on one door reach-in-cooler end of cook line in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Some food employees observed without hair restraints

Please provide proper sanitizer test kit for basement manual warewashing operation to monitor sanitizer concentration

Observed excessive amount of water on bottom of 1 door prep unit end of cook line. Please unplug drain if needed or repair. Until then provide rack on bottom to keep food pans out of standing water

Some clutter and unnecessary items found stored in some areas of the basement and upstairs storage area. Please sort through and get rid of any items not used in the operation and maintenance of facility. Upstairs at a minimum clear a path for the extermination company to access all parts of the room

Health Report - 03/09/2011 (1 critical incident(s))

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found with expired discard dates. These food items shall be consumed or discarded within 6 days from the preparation date, open date or date removed from the freezer (if prep date same as frozen date). Critical corrected: at time of inspection discarded expired sauces in walk-in-cooler one with prep date of 2/23 and two others with 2/28 prep date. Please monitor daily and discard expired food items as needed. The students were on spring break last week so some food items were not used up like a normal week. In future please plan for these "slow weeks" and consider freezing some food items or making less. Facility is doing an excellent job of date-marking food items

Observed inaccurate thermometers in some refrigeration units. Please provide accurate thermometers in all units

Several refrigeration units on cook line found with split gaskets. Please replace to provide a good seal and so smooth and easily cleanable

Please re-establish air gap at ice bin front bar, currently an air break. The air gap shall be twice the pipe diameter above the flood rim of the drain

Some ice build-up rear section walk-in-cooler in basement. Please repair and defrost as needed to prevent frost build-up

Wet wiping cloth solution at bar found at improper sanitizer concentration. Please use proper test kit to monitor and change as needed. Eco-lab on site at time of inspection; recently installed new system; provided facility with proper quat test kit

Some food employees observed without hair restraints. Food employees shall wear hair restraints that effectively restrain their hair

Excess clutter and unnecessary items found stored in some areas of basement and upstairs storage area. Please continue to sort through and get rid of any items not used in the operation and maintenance of facility

These areas in need of cleaning: underside of shelf over stove and portable fan cover in basement prep room. Please clean now and as often as necessary to maintain in clean condition

Health Report - 09/15/2010 (2 critical incident(s))

(Critical) Potentially hazardous food items in 2 door reach-in-cooler at front counter found at improper temperature. Critical corrected: at time of inspection discarded all potentially hazardous food items found >41°F; gallons of milk, half & half, whipped cream and yogurt found at 53°F - 56°F. This unit is ordered out of service for the storage of potentially hazardous food until it is repaired, reinspected and capable of maintaining food at 41°F or below at all times. Relocated dairy items from basement wic maintaining at 39°F to the other 2 door reach-in-cooler at the front counter that is maintaining food at 40°F at time of inspection. Please continue to monitor all refrigeration units

(Critical) Some potentially hazardous food items found at improper temperature overstacked on top of both prep units on cook line. Critical corrected: at time of inspection discarded all potentially hazardous food items found maintaining >41°F. Including feta cheese found at 52°F top layer, polish sausage and wrapped ham found >50°F top layer. Discarded top section of these food items until temperatures of food within pan found at 41°F or below. Discussed with pic need for daily monitoring of food temperatures.

Some food employees observed without hair restraints. Employees shall wear hair restraints that effectively restrain their hair

These areas in need of cleaning: pop gun holder at front counter, ceiling tiles near some air return vents and exterior electrical wires hanging above area between cook line and waitress station

2 door reach-in-cooler at front counter (left ric when facing wall) not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times. Please call for follow-up inspection once unit repaired

Ice cream dipper well not turned on. Scoops shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist foood such as ice cream or mashed potatoes

Quat sanitizer concentration low in spray bottle front counter. Please monitor and change as necessary to maintain proper quat level.

Some clutter and unnecessary items found stored in upstairs storage area and employee changing room in basement. Please sort through and get rid of any items not used and organize the remaining items. This will make it easier to keep clean and prevent potential harborage conditions for insects and rodents

One filter not installed properly and gap at other end of hood canopy. Please install hood filters properly with spacers if necessary for properly functioning ventilation system

Water build-up evident on bottom of middle prep unit on cook line. Please repair to eliminate standing water on bottom of unit