Casey's Tavern

Contact Information

304 Depot Street
Ann Arbor, MI 48104

Health Report - 04/08/2015 (1 critical incident(s))

(Critical) Observed overhead spray rinse arm when hanging freely below the flood rim of the 3-compartment sink. Please provide an air gap twice the water supply inlet diameter above the flood rim of the sinks. During periods of extra demand, the water supply system may develop negative pressure in portions of the system. The air gap will prevent potential contamination into the water supply through backsiphonage. Corrected at time of inspection by securing the overhead spray rinse arm to the shelving unit to maintain the proper air gap above the flood rim when the spray rinse arm is hanging freely.

(1) wall, including painted shelf, above cook line near onion batter station observed with some peeling paint. Please remove peeling paint to prevent potential contamination and resurface so smooth and easily cleanable. (2) some floor tile grout missing between floor tiles at bar. Please regrout to provide smooth, easily cleanable surface and to eliminate standing water in these areas.

Inadequate light at waitress station near hot holding station. Please provide adequate light in this area

(1) pop gun holder drain line does not terminate over floor drain at bar (pop gun closest to pop dispensing machine end of bar). Please adjust drain line over or into floor drain; a pop gun holder drain line can have an air break. (2) appears the pop gun closest to the pop dispensing machine end of the bar is leaking. Please repair to eliminate any leaks to prevent water on the floor

Bar fruit container lid not functioning properly. Please replace lid so fruit properly covered when not in use

These areas in need of cleaning: underside of shelving units above cook line, floors under fryers, floor/wall juncture at bar and underside of pop dispenser housing units at dining area pop machine. Please clean now and as often as necessary to maintain in clean condition

(1) bottom doors on 2 door prep unit closest to kitchen entrance not closing properly. Please adjust doors so they close tightly. (2) some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Health Report - 10/23/2014 (3 critical incident(s))

(Critical) Observed employee filling pan from handwash sink. Handwash sinks shall only be used for handwashing. Corrected at time of inspection by discussing with pic and employees use of handwash sink for only handwashing. Please begin filling any pans or pitchers from the 3-compartment sink

(Critical) Several potentially hazardous food items found at improper temperature on the cook line. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. (1) corrected at time of inspection by discarding overstacked wrapped deli meat and overstacked sliced cheese found at 50°F - 53°F. (2) temporarily corrected at time of inspection by discarding cut tomatoes and cut lettuce found at 52°F- 64°F, respectively. Set up new ice baths with ice level above food level for cut lettuce and placed new cut tomatoes into the prep units to maintain at proper temperature. In addition there are several non-potentially hazardous food items stored on a cook line cart between prep units. The oven below the range is not used on the cook line. Facility will look into purchasing a top range and a refrigerated drawer unit as a permanent solution to their lack of refrigeration space on the cook line. Please provide a spec sheet for all equipment before purchasing. ,

(Critical) Observed employee contact ready-to-eat food item with their bare hands. Food employees may not contact ready-to-eat food with their bare hands and shall use suitable utensils or gloves. Corrected at time of inspection by employee discarding lettuce, washing hands properly and putting on gloves. Employee is aware of when gloves are required

Light bulbs burnt out in light fixture near 3-compartment sink. Please replace light bulbs to provide adequate lighting in this area

Some clean dishes stacked wet. Please allow clean dishes and utensils to drain/air dry prior to stacking

Observed employee without hair restraint. Food employees shall wear hair restraints that effectively restrain their hair

Health Report - 04/07/2014 (2 critical incident(s))

(Critical) Observed 2 soiled frying pans stored in handsink in cooking area. All handsinks must be fully accessible at all times for proper employee handwashing. To correct, please do not store any items inside or around handsink. Pic corrected by removing pans from handsink and placing soiled dishes in dishwashing area at time of inspection. Violation corrected

(Critical) Observed 2 dented cans of tuna fish on dry storage shelf near dishmachine. All dented cans and distressed merchandise must be discarded or placed in separate area of kitchen for return to supplier for credit. Pic corrected by removing dented cans from dry storage shelf and placing in office at time of inspection. Violation corrected

Observed interior door edges of dishmachines in prep and bar areas with an accumulation of scale and debris. To correct, please clean now and on a more frequent schedule

Observed 2 strips of damaged caulking hanging in corner of ventilation hood in cooking area. To correct, please repair or remove damaged caulking as soon as possible. Pic corrected by removing damaged caulking at time of inspection. Violation corrected

Observed top of electrical outlet near floor under steam table in server prep area with a heavy accumulation of grease and food debris. To correct, please clean now and on a more frequent schedule

Health Report - 10/23/2013 (1 critical incident(s))

(Critical) Observed staff member not sanitizing pint glasses correctly in bar area 3 compt sink. Bartender not letting glasses immerse in sanitizer compt for at least 30 seconds as per directions on sanitizer (iodine) label. To correct, please educate all staff and dishwashers on proper sanitizing procedures and immersion times as needed. Pic corrected by educating on-site staff on proper sanitizing procedures and will educate other staff as needed or required. Violation corrected

Observed low sanitizer concentration (below 25 ppm of chlorine) in all wiping cloth buckets in bar, dining room and chemical storage room. All wiping cloth buckets must be maintained at a concentration of 50-100ppm of chlorine bleach at all times for proper sanitizing levels. To correct, please remix wiping cloth buckets as per chemical manufacturers directions and verify concentration with proper test strips as needed. Pic corrected by remixing all wiping cloth buckets in bar, dining room and chemical storage room to 75ppm at time of inspection. Violation corrected.

Health Report - 04/29/2013 (0 critical incident(s))

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

Observed cutting boards in prep area make line with deep cuts and scoring. To correct, please resurface or replace cutting boards so all surfaces are smooth and cleanable

Observed wic floor (under food storage racks) and food storage racks in wic with an accumulation of food debris. To correct, please clean now and on a more frequent schedule.

Health Report - 10/29/2012 (0 critical incident(s))

This incident (35939) does not have any more information on it

This incident (4996) does not have any more information on it

Health Report - 04/17/2012 (2 critical incident(s))

(Critical) Observed a few containers of housemade rte sauces/dressings in wic with expired datemark labels. Also, observed improperly datemarked container of cooked chicken in prep unit cooler in cooking area. All potentially hazardous rte foods must be used or discarded within 7 days (day 1 is prep date). To correct, please rotate stock more often and discard all phf with expired datemark labels. Pic corrected by discarding all expired sauces and dressings and properly datemarking cooked chicken at time of inspection. Critical corrected

(Critical) Observed 2 rte soups in steam table in prep area with an internal food temperature of 115-122f. All phf must be rapidly reheated to 165f within 2 hours. Pic stated that soups are reheated on range top, but food temps were not taken this morning before placing in steam table. Since soups have been in steam table for less than an hour, pic corrected by reheating both soups to 165f and returning to steam table at time of inspection. Critical corrected

Observed wet wiping cloth stored in a dry container on top of pan of wiping cloth solution in bar area. All wiping cloths must be stored completely submerged in wiping cloth solution when not in use to prevent accumulation of bacteria on wiping cloth

Observed several rte food items (sauces, dressings, cole slaw, guacamole) in prep unit cooler in cooking area and server prep area cooler with no lids on food container. All food must be protected from sources of contamination at all times. To correct, please cover all food (lids, or wrapping) when storing in coolers

Health Report - 10/12/2011 (0 critical incident(s))

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

Health Report - 04/05/2011 (1 critical incident(s))

(Critical) Observed pan of rte housemade blue cheese/mayo sauce and slices of cheese resting on top of other food items in the top portion of the prep unit in cooking area with an internal food temp of 50-55f. All other food in unit (top and bottom portions) was cold holding at 41f or lower. All phf must be cold held at 41f or below at all times. Do not stack pans/plates in prep unit. Food cannot maintain temp if it is not in contact with the refrigeration portion of unit. To correct, please rearrange prep top so phf can be kept under refrigeration at all times. Food was left out for less than an hour, so pic corrected by returning food to bottom of ric. Critical corrected

Observed floors under equipment in cooking area and under upright freezer (across from wic) with an accumulation of grease and/or food debris. To correct, please clean now and on a more frequent schedule

Observed wet wiping cloths stored in a dry container next to wiping cloth buckets in bar an dining room areas. All wiping cloths must be stored completely submerged in wiping cloth buckets when not in use to prevent the accumulation of bacteria on wiping cloths

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

Facility does not have a serv safe certified employee on-site. Pic stated he is already scheduled to take serv safe in 1 week. Once completed, please fax copy of serv safe certification to carl walczesky at 734 222-3930. Must correct within 90 days. ,

Health Report - 10/07/2010 (0 critical incident(s))

This incident (5007) does not have any more information on it

This incident (35943) does not have any more information on it