Chela's Restaurant & Taqueria

Contact Information

693 S. Maple Road
Ann Arbor, MI 48103

Health Report - 04/13/2015 (0 critical incident(s))

This incident (67818) does not have any more information on it

Health Report - 09/29/2014 (0 critical incident(s))

At the reach in cooler near the front counter observed the door seal to be split. Correct by replacing the seal.

Health Report - 03/12/2014 (3 critical incident(s))

(Critical) Observed multiple containers of in-house prepped foods to have labels containing the prep and ending dates with a span longer than seven days. Re-train staff as needed so the last day of use is six days into the future. The day of prep is day number one plus the six future days provides the seven day shelf life

(Critical) Observed large quantities of black beans, cooked vegetables, rice, mashed potatoes, etc. To be in the walk in cooler in large containers. These bulk, hot foods must be placed in multiple containers in shallow layers, left uncovered, to facilitate rapid cooling. Frequent stirring is beneficial as well

(Critical) Observed a spray bottle in the storage room labeled sanitizer, however, another chemical was actually in the bottle. The owner drained, rinsed and refilled the bottle with a chlorine sanitizer

Observed several bowls and pots (stored on the top of the walk in cooler and one door upright freezer. Please store this equipment upside down (on a clean surface) to prevent misc. Contamination of these food contact surfaces

Observed the small light bulb in the white upright freezer to have a bare bulb. Provide a shatter-proof bulb for this application

Two wiping cloth pails were found to have no chlorine residual. Corrected by providing new chlorine sanitizer at 75 to 100 ppm

Health Report - 09/26/2013 (7 critical incident(s))

(Critical) An employee had just removed cooked chicken breast from the flat grill. Upon checking the temperature of the chicken, some of the thicker pieces were only cooked to 140f. Corrected by returning the chicken to the grill to finish cooking to 165f minimum. Ensure your staff are using the available thermometer to verify the cooking temperature of your raw animal foods

(Critical) The employee washing dishes did not verify the chlorine concentration was proper for sanitizing the dishes/equipment. Corrected by using the available test papers

(Critical) Observed two chemical spray bottles in the back of the kitchen. One was labeled sanitizer and one was labeled cleaner. The bottle labeled cleaner had chlorine sanitizer in it and the one labeled sanitizer had a general cleaner in it. Corrected by removing the chemicals, rinsing the bottles/sprayers and placing the proper chemical in the bottles per the labels

(Critical) The two kitchen hand washing sink had tall, narrow trash cans stored in front of them. Provide small trash cans at these sinks that can tuck under the sink to allow for convenient access for hand washing.

(Critical) Very little, to no chlorine was registered on the test papers for the sanitizer in the three compartment sink. Corrected by adding two additional caps full of chlorine sanitizer

(Critical) The soda nozzles had a small amount of build-up on them. Ensure staff are removing and disassembling them nightly for a thorough cleaning. Corrected by removing and washing these nozzles

(Critical) 1) multiple meats cooked earlier in the day were placed in plastic 1/3 pans and placed in the bottom (reach in section) and in the top portion of the one door, prep cooler. Only cold foods may be placed in the prep top portion of the refrigerator. Additionally, these hot foods need to be spread out into a thin layer in a metal container to cool rapidly in a larger unit. Corrected by spreading these foods into shallow hotel pans and placing in the two door upright cooler. 2) a batch of black beans was observed in a deep hotel pan in the one door upright freezer. This quantity of beans needs to be placed in at least two, if not three shallower pans. Corrected by placing in two pans

Observed some excess water still present on kitchen pans stacked on a shelf above the dish washing sink. Allow time for these items to air dry prior to stacking them. You might consider providing a rolling shelving unit to provide additional drying area for dishes

Health Report - 03/11/2013 (2 critical incident(s))

(Critical) 1) observed cooked, sliced beef in a plastic 1/3 pan in a melted ice bath at 61f on the counter; chorizo and barbacoa in a small one door cooler was at 51f. These items were prepped today. As a correction these foods were placed in the freezer to quickly chill. 2) phfs in the top and bottom of the prep cooler were found to be a t 52 to 57f. Corrected by discarding the eggs, tomatoes, guac, salsa and by removing the layer of dust from the unit's condenser coil

(Critical) Observed +/-15 to 20 tamales at 49f in a hot holding unit recently placed in the unit to reheat. Employees must reheat this food to 165f prior to placing them in the holding unit at 135f and above

Health Report - 09/17/2012 (1 critical incident(s))

(Critical) Observed multiple small portion cups of salsa and sour cream in pans with melted ice water to be at 51 to 55f. Corrected by replenishing the ice to maintain 41f and below

At the beginning of the inspection, a plastic tub (+/- 2 gallons) containing cooked black beans finished late this morning was found to be covered in the reach-in cooler. This method traps too much heat and the plastic container does not conduct the cold temperatures from the cooler as well as a metal pan. The owner had an employee transfer the beans to a deep hotel pan and place them in the freezer. In the future, utilize a hot holding unit to keep these beans above 135f since they will be used the same day

Observed two bags of frozen chicken thawing in standing water in the food prep sink. Correct by placing these bags of chicken in a pot and turning on the water to fill up and overflow the pot. Once these foods begin to thaw relocate to the refrigerator to finish thawing or remove the outer layers of thawed food so the remaining inner portion can finish thawing

Only quaternary ammonia sanitizer test papers (orange) are provided. This facility only uses chlorine sanitizer. Purchase and utilize the test papers for chlorine (white paper)