Campus Inn

Contact Information

615 E. Huron
Ann Arbor, MI 48104

Health Report - 07/21/2015 (4 critical incident(s))

(Critical) Observed blender cup (blade to cup interface) on clean dishware shelf at end of prep line with an accumulation of debris. Appears blender was not completely disassembled before running through dishmachine. All blender cups must first be disassembled, then washed, rinsed and sanitized after every use. Also, all blender components must be clean to sight and touch. Pic corrected by disassembling blender cup and sending all components through dishmachine at time of inspection. Violation corrected.

(Critical) Observed no paper towels at handsink in side kitchen server area (dispenser jammed). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by repairing paper towel dispenser at time of inspection. Violation corrected

(Critical) Observed 2 hotel pans of cooked rte chicken breasts on speed rack in wic with internal food temperatures of 51-55f. Pic stated that chicken was fully cooked and properly cooled last night, but pans were brought out of wic this morning for more food prep and left on counter for approximately 20 minutes. All phf must be cold held at 41f or below at all times. If prepping multiple food items or changing tasks (like handling morning deliveries) then need to put phf back into wic until ready to finish prepping. Pic corrected by rapidly cooling chicken breasts to 40f at time of inspection. Violation corrected.

(Critical) Observed facility not washing pans and utensils correctly in automatic dishmachine (soap dispenser empty). To correct, please ensure an adequate amount of soap is available in all soap containers before beginning any warewashing operations throughout the day. Pic corrected by refilling dishmachine soap dispenser at time of inspection. Violation corrected

Observed the following areas in need of cleaning: *floors under cooking equipment on cook line (accumulation of food debris). *walls behind cooking equipment on cook line (accumulation of greasy debris). *floors under reach in coolers/shelves in dessert station area (accumulation of food debris, utensils, cups). To correct, please clean all these areas now and on a more frequent schedule

Observed interior of 2 upright ovens in banquet kitchen with a heavy accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule.

Health Report - 01/22/2015 (0 critical incident(s))

Observed handsink in banquet kitchen area with an accumulation of grimy debris. To correct, please clean handsink now and on a more frequent schedule

Observed interior of microwave oven at end of cooking line with an accumulation of dried on food debris. To correct, please clean now and on a more frequent schedule

Observed mop not hung up to dry in banquet kitchen area. All mops must be hung up after use to allow for proper air drying. To correct, please install mop rack as soon as possible

Observed several boxes of food stored on floor and under food shelves in wif. All food must be stored in a clean, dry area and stored a minimum of 6 inches off of ground to protect from potential sources of contamination

Health Report - 08/04/2014 (1 critical incident(s))

(Critical) Observed several tray stands and equipment stored in front of handsink in banquet prep/staging area. All handsinks must be fully accessible at all times for proper employee handwashing. To correct, please do not store any equipment or items in or around any handsink. Pic corrected by relocating tray stands and equipment to approved location at time of inspection. Violation corrected

Observed floors under cooking equipment and coolers on prep and cooking lines with an accumulation of grease and/or food debris. To correct, please clean now and on a more frequent schedule

Observed interior of 2 upright ovens in banquet kitchen with an accumulation of dried on food debris. To correct, please clean now and on a more frequent schedule

Health Report - 01/16/2014 (1 critical incident(s))

(Critical) No iodine test kit available to check sanitizer concentration at the bar dishmachine. Please provide iodine test kit and check sanitizer concentration daily. Corrected at time of inspection: eco-lab representative on site with iodine test kit. Pic will discuss monitoring iodine concentration at bar dishmachine with bar staff

Observed gap at bottom of rear entrance door. Please provide door sweep to eliminate the gap at the bottom of the door

Floor grout missing and some floor tiles in poor repair in various areas of kitchen. Please re-grout and replace floor tiles as needed to provide smooth, easily cleanable surface and to prevent standing water between the floor tiles

Some single-service cups opened from wrong end. Please open from bottom end to prevent potential contamination of food- or lip- contact surfaces when dispensing

(1) some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable. (2) provide paper towel dispenser for handwash sink at the bar

Inadequate lighting in two areas rear kitchen; corner near dining room entrance end of cook line and corner near slicer table / bulk spice storage. Please provide adequate lighting in these areas. Per pic renovation to ventilation and lighting to occur this year

Sanitizer concentration low in wet wiping cloth container at waitress station. Please monitor wet wiping cloth solution with quat test kit throughout the day to assure proper concentration.

Health Report - 07/09/2013 (1 critical incident(s))

(Critical) Pop gun nozzle at bar in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Corrected at time of inspection by setting gun and cap aside to show employee how to properly clean and sanitize before use. Please discuss proper cleaning procedure with coke as soaking the guns is not cleaning them

These areas in need of cleaning: area under burners on stove between burner and catch tray and area between floor tiles on cook line. Please clean now and as often as necessary to maintain in clean condition

(1) door gasket bottom right door on 4 door reach-in-cooler in poor repair. Please replace to provide good seal and so smooth and easily cleanable. (2) caulk missing or in poor repair on top section of first floor hobart dishmachine. Please replace to provide smooth, easily cleanable surface

Rear kitchen door propped open. Please close when not in use to prevent potential entry of insects and rodents

Floors in some areas rear kitchen, especially on cook line missing grout between tiles and a few tiles cracked. Please replace cracked tiles and re-grout as necessary to eliminate food and water between floor tiles

Health Report - 01/07/2013 (0 critical incident(s))

This incident (35886) does not have any more information on it

This incident (4793) does not have any more information on it

Health Report - 07/17/2012 (0 critical incident(s))

These area in need of cleaning: hood canopy and handle area 4 door upright reach-in-cooler in main kitchen. Please clean now and as often as necessary to maintain in clean condition

Soap not dispensing properly at dessert station handwash sink. Please repair and maintain in good repair

Please invert whisks at espresso machine station to minimize contact with the food-contact end

Sanitizer concentration low in wet wiping cloth solution on cook line. Please monitor throughout the day with test kit to assure proper sanitizer concentration

Food employee observed without hair restraint. All food employees shall wear hair restraints

Health Report - 01/18/2012 (1 critical incident(s))

(Critical) Potentially hazardous, ready-to-eat, refrigerated food item observed with expired discard date. Critical corrected: at time of inspection discarded ham with an expired discard date. These food items shall be consumed or discarded within 6 days from the prep date, open date or date removed from freezer. Add 6 days. Staff will discuss with chef and may begin freezing the ham

No paper towels at bar handwash sink. Please provide paper towels at all times at all handwash sinks. Corrected at time of inspection

These areas in need of cleaning: underside of shelf on cook line, light fixture chains in main kitchen dusty and edge of tilt kettle lid in upstairs kitchen. Please clean now and as often as necessary to maintain in clean condition

Health Report - 07/27/2011 (2 critical incident(s))

(Critical) Upstairs (second floor) hot water mechanical dishmachine not achieving utensil surface temperature of 160°F for proper sanitization. Not corrected. Please repair and call for follow-up inspection. Main dishmachine downstairs is sanitizing properly at time of inspection can be used until upstairs dishmachine repaired. ,

(Critical) Raw chicken found stored improperly in refrigeration unit end of cook line. Critical corrected: at time of inspection relocated raw chicken to bottom shelf; steaks and plates moved to middle shelf above raw chicken.

These areas in need of cleaning: underside of mixer, exterior of portable fan in dishwash area and chemical storage tray at bar in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

Please wrap condensate line in downstairs walk-in-cooler

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

Please re-establish air gap, currently air break on downstairs ice machine drain line. Air gap shall be twice the pipe diameter above the flood rim of the drain

Wet wiping cloth solution at waitress station found at improper concentration. Please maintain quaternary ammonium at proper concentration per manufacturer's label use instructions. Use quat test kit to monitor

Light bulb in rear upstairs walk-in-cooler burnt out. Please repair. Maintenance is aware of this issue; water also visible in light shield

Health Report - 01/28/2011 (0 critical incident(s))

These areas in need of cleaning: floors under sink on cook line and exterior portable fan in dishwash area. Please clean as often as necessary to maintain in clean condition.

Some utensils found stored improperly upstairs kitchen near coffee makers. Please store in food-grade container with handles up or covered

Please provide proper quaternary ammonium test kit to monitor quat concentration for wiping cloth solution

(1) floor grout missing in some areas of kitchen, especially dishwash area main floor. Please re-grout floors as needed throughout facilitiy to provide smooth, easily cleanable surface and to prevent standing water in these areas. (2) ceiling tile over shelving unit end of cook line observed with peeling paint. Please remove peeling paint

Improper cooling method in use for cooling some potentially hazardous food items. Cooked and cooled 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 (1) by spreading out mashed potatoes into a shallow pan uncovred in wic (2) by removing section of plastic wrap from cream sauce that was in ice bath now in wic found at 53°F to finish cooling properly. In addition discussed proper cooling of turkey breasts that were just removed from oven (both found >165°F); employee will section turkey breasts after they sit for approximately half an hour. Employees will continue to monitor food items to assure proper cooling