Lena/Habana

Contact Information

226 S Maint St
Ann Arbor, MI 48104

Health Report - 04/18/2013 (5 critical incident(s))

(Critical) Hot potentially hazardous food items found maintaining at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by: (1) discarding goat cheese and brisket in the front of the alto sham found at 107°F and 113°F respectively, the rest of the hot food items in this unit found >135°F. Employee may have left the door open during lunch rush. (2) discarding overstacked rice in hot holding well found at 120°F. All other hot food items found >135°F in hot holding well. Please do not overstack the food and use thermometer to measure food temperatures throughout the day to assure proper food temperatures.

(Critical) Please provide a thermometer that is suitable for thin mass foods; facility currently has a metal stem thermometer

(Critical) Sterno stored improperly on dry storage shelving unit. Please store all chemicals in a separate location away from and below any food, clean equipment and utensils, single-service items and clean linens. Corrected at time of inspection by relocating sterno to chemical storage room

(Critical) No paper towels at downstairs bar handwash sink. Corrected at time of inspection by providing paper towels. Please monitor to assure paper towels available at all times in dispenser

(Critical) Cold potentially hazardous food items found at improper temperature on cook line. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. At time of inspection temporarily corrected by: (1) discarding potentially hazardous food items; salsa, cheese, cooked beet chutney and cut greens, found on ice at 51°F- 54°F. (2) discarding potentially hazardous food items on top of 3 door prep unit end of cook line found at 48°F - 53°F. The bottom of this unit is maintaining food at proper temperature. There were some gaps between pans on top of unit; please eliminate all gaps. This unit is across from the grill; at time of inspection very warm air temperature near unit; please look into removing some of the heat from this area of the kitchen. Please begin using metal pans for all potentially hazardous foods and watch food levels. Adjusted temperature of prep unit at time of inspection. You may use small quantities of potentially hazardous food with ice to get through dinner; the ice level must be above the food level until it is determined this unit can maintain the food at 41°F or below

Please provide a paper towel dispenser at upstairs bar handwash sink

Please provide waste receptacles for handwash sinks in basement prep kitchen

Sanitizer concentration high in wet wiping cloth solution prep kitchen. Please monitor with quat test kit to assure proper sanitizer concentration

Please re-establish air gap for ice machine drain line upstairs kitchen. The air gap shall be twice the pipe diameter above the flood rim of the drain.

Some working containers of food not labeled. Unless easily recognizable please label working food containers with common name of food to avoid misuse

Health Report - 10/29/2012 (1 critical incident(s))

(Critical) Potentially hazardous food items found at improper temperature: (1) in 2 drawer reach-in-cooler on cook line; raw seafood and raw meat found 63°F - 65°F; cooler not plugged in. (2) on ice at fish station; fish and fish batter found at 47°F. (3) on ice on garnish prep table; salsa, cheese, cooked beet chutney, etc found at 49°F - 50°F. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. Corrected: at time of inspection all food items discarded. (1) 2 drawer reach-in-cooler plugged in; pic will monitor to assure proper temperature is achieved to maintain food at 41°F or below before using. (2) fish batter will be placed on time as a public health control and fish will be maintained in refrigeration unit. (3) ice will be used properly to maintain the potentially hazardous food items at garnish station at 41°F or below by surrounding the food container with ice above the food level until a new unit can be purchased. Food shall be maintained at 41°F or below at all times.