Classic Cup Cafe

Contact Information

4389 Jackson Road
Ann Arbor, MI 48103

Health Report - 03/17/2015 (3 critical incident(s))

(Critical) Follow up site visit 3/17/15: all potentially hazardous rte foods in restaurant (housemade dressings, lasagna, deli meats, cooked meats and housemade sauces) all have proper datemark labels. Staff are now marking all rte foods with prep and discard dates. Violation corrected

(Critical) Follow up site visit 3/17/15: milk shake stirring rod and all slicer components clean to sight and touch. Pic stated that all employees who use slicer now know how to disassemble the blades and to wash, rinse and sanitize all slicer components after every use. Violation corrected

(Critical) Follow up site visit 3/17/15: ham steaks now kept in top of rail of prep unit cooler on cooking line. All ham steaks cold holding at 41f. Violation corrected

Health Report - 02/24/2015 (7 critical incident(s))

(Critical) Observed all rte sausage links in steam table in prep area with internal food temperatures of 105-115f. All other food in same steam table hot holding at 145f or more. All phf must be hot held at 135f or more at all times. Pic stated correct cooking/reheating temperatures of sausage links, but sausage on prep line not maintaining temperature. Pic corrected by discarding sausage links at time of inspection. Violation corrected

(Critical) Observed can of household raid on shelf in back kitchen prep area (instructions on label prohibit use in restaurants or prep areas of food service establishments). If wanting to use insecticide in your kitchen must obtain an approved insecticide for use in restaurants. Pic corrected by discarding raid can at time of inspection. Violation corrected

(Critical) Observed 2 serving platters on dry storage shelf soiled with food debris. All food contact surfaces of equipment must be washed, rinsed and sanitized after use and must be clean to sight and touch. Pic corrected by sending both soiled platters through dishmachine at time of inspection. Violation corrected

(Critical) Observed slicer blade in back kitchen area soiled with dried on food debris. Appears slicer has not been disassembled and then cleaned/sanitized in several days. When i asked staff to disassemble slicer, several food prep employees could not disassemble the blade. According to staff, slicer is fairly new (+/- 3 months old) and most staff don't know how to disassemble the blade. All food contact surfaces of equipment must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic temporarily corrected violation by having a cook (john) disassemble slicer then wash, rinse and sanitize all food contact surfaces at time of inspection. Please have john train all other food prep staff on disassembling slicer as needed. I will follow up on this violation to ensure compliance. Correct within 10 days. , observed milk shake stirrer rod on shake machine in server prep area with an accumulation of sticky food debris. Stirrer rod was not washed, rinsed and sanitized after last use. All food contact surfaces of equipment must be washed, rinsed and sanitized after every use. Please correct as soon as possible. I will check on this item at follow up inspection. Correct within 10 days.

(Critical) Observed plate of ham steaks in ric on cooking line with internal food temperatures of 50-53f. All other food in same cooler cold holding at 37-41f. Ham steaks were originally stacked on other food items in top portion of prep unit cooler on cooking line and not in cold rails when i first arrived for inspection. Once staff realized i was in the kitchen, cook relocated ham steaks to back of ric behind several other food items. As stated several times in past, all phf must be cold held at 41f or below. Cannot keep ham steaks out of refrigeration for unknown lengths of time. Pic temporarily corrected violation by discarding all ham steaks at time of inspection. Since this violation has been cited at 3 consecutive routine inspections, enforcement actions at the washtenaw county health dept. Are required. Need to call me within 72 hours to schedule an administrative conference. I will follow up on this violation after enforcement meeting to ensure compliance.

(Critical) Observed pan of wilty/soggy rte salad green mix in upright cooler in prep/server area. Also, observed batter mix (saved from last friday fish fry) in same cooler with signs of contamination (raw fish chunks and greasy/slimy residue on sides of batter container). All food in your restaurant must be safe and unadulterated at all times. To correct, need to discard all food that show any signs of spoilage or contamination. Also, cannot keep raw fish batter week to week. Need to discard any remaining batter at end of friday fish fry and make fresh every week. Pic corrected by discarding spoiled salad mix and contaminated fish batter at time of inspection. Violation corrected

(Critical) Observed missing datemark labels on several rte foods (housemade ranch dressing, leftover lasagna, cooked pork, and housemade sauces) in upright cooler in server area. Also, observed some rte foods in wic have prep dates and some have discard dates. All potentially hazardous rte foods must be datemarked with a 7 day discard date (day 1 is prep date). Also, staff must be using a consistent datemarking system throughout facility (don't switch between prep and discard dates). Pic temporarily corrected violation by discarding all rte foods with unknown prep dates and properly datemarking all freshly prepared foods as required. Please educate and train all staff on proper datemarking procedures as needed. I will check on this item at follow up inspection. Correct within 10 days.

Observed interior of both microwave ovens on cooking line and microwave in server prep area with an accumulation of dried on food debris. To correct, please clean now and on a more frequent schedule

Observed floors under fruit and vegetable coolers in back kitchen area and under food shelves in dry storage area with an accumulation of food debris (some fruit/romaine stalks have fallen under cooler and are accumulating mold). To correct, please clean these areas now and on a more frequent schedule

Observed the following areas in need of cleaning: *interior of vegetable coolers in back kitchen area (accumulation of food debris). *spice shelves in prep area near ice machine (heavy accumulation of sticky debris). *interior of both ovens in back kitchen area (accumulation of burnt on food debris). To correct, please clean all these areas now and on a more frequent schedule

Health Report - 08/21/2014 (4 critical incident(s))

(Critical) Observed 2. 5 gallon container of housemade rte ranch dressing in prep unit cooler in server prep area with a prep date of 7/30/14. Pic stated that dressing is not that old, but servers did not change date on container. All housemade potentially hazardous rte foods must be used within 7 days (day 1 is prep date). Pic corrected by discarding ranch dressing at time of inspection. Violation corrected.

(Critical) Observed plate of ham steaks and canadian bacon in ric on cooking line with internal food temperatures of 55-58f. All other food in same cooler cold holding at 37-39f. Cook admitted that plate was left out on counter for unknown length of time. As stated at last routine inspection, all phf must be cold held at 41f or below at all times (cannot store at room temperature on counter). Pic temporarily corrected violation by discarding ham and bacon at time of inspection. I will check on this violation at follow up inspection. Please note: this violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control this recurring violation. Please fax risk control plan to 734 222-3930 (attn: carl) within 7 days. If violation is cited anytime in the next year, enforcement actions will be required. ,

(Critical) Observed container of raw chicken stored above rte lettuce and other vegetables in bottom portion of prep unit cooler on cook line. All raw animal products must be stored below and away from all rte foods to protect rte foods from potential cross contamination. Pic corrected by relocating chicken to bottom shelf of cooler at time of inspection. Violation corrected.

(Critical) Observed can opener blade and gear area in prep area with an accumulation of sticky and dried on food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. Violation corrected. Please note: this violation has been cited at 2/3 routine inspections. If same violation is cited anytime in the next year, enforcement actions will be required.

Observed sanitizer concentration in wiping cloth bucket in server prep area too low (less than 25ppm of bleach). To correct, need to mix wiping cloth bucket more often and verify proper concentration (50-100ppm) with test strips as needed

Observed all floor drains in facility with an accumulation of mold and/or debris. To correct, please clean all floor drains now and on a more frequent schedule. , observed wif floor with an accumulation of sticky food debris. To correct, please clean now and on a more frequent schedule

Health Report - 02/18/2014 (5 critical incident(s))

(Critical) Observed bleach concentration of 1000+ ppm of bleach in server spray bottle in prep area and 600+ in wiping cloth bucket in dishwashing area. All wiping cloth buckets and bottles must be mixed per manufacturers directions (in this case 50-100ppm). To correct, please educate staff on proper mixing requirements and test strip usage as soon as possible. Pic corrected by remixing server spray bottle and wiping cloth bucket to 100ppm at time of inspection. Violation corrected.

(Critical) Observed plate of rte ham steak and canadian bacon in bottom portion of prep unit cooler in cooking area with internal food temperatures of 57-60f. All other food in cooler cold holding at 39f. Staff admitted that ham/bacon plate was left out on counter during lunch today. All phf must be cold held at 41f or below at all times. Pic corrected by discarding ham steak and canadian bacon at time of inspection. Violation corrected

(Critical) Observed covered containers of freshly cooked pork loin and cooked sausage links on shelves in wic with internal food temperatures of 100-150f. Pork loin and sausage links have been in wic less than an hour per pic. To correct, need to rapidly cool phf and utilize shallow portions, utilize ice baths and leave food containers uncovered when actively cooling. Whatever cooling method you employ, staff need to be monitoring foods as they pass through the temperature danger zone. Pic corrected by utilizing ice baths and educating staff on proper cooling methods at time of inspection. Violation corrected.

(Critical) Observed couple of dented cans in can rack in dry storage area. All cans and distressed merchandise must be discarded or placed in separate area of kitchen for return to supplier for credit. Pic corrected by placing dented cans in office at time of inspection. Violation corrected

(Critical) Staff need to be verifying sanitizer concentration in wiping cloth buckets and spray bottles with proper test strips more often and as needed. Pic corrected by educating on-site staff on test strip location and usage at time of inspection. Owners to educate other staff (servers, dishwashers) as needed. Violation corrected

Observed floors under fruit and vegetable coolers in back kitchen area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed open gap along bottom of back door. All outer openings must be tight fitting and sealed at all times to prevent entry of unwanted pests and insects. To correct, please repair or replace weatherstrip at bottom of door frame as soon as possible.

Observed interior door gasket on rif in cooking area broken and hanging. To correct, please repair or replace damaged gasket as soon as possible

Health Report - 08/06/2013 (2 critical incident(s))

(Critical) Observed several pans of rte foods (mashed potatoes, cooked rice, cooked lasagna, and housemade salads) in wic with no datemark labels. All potentially hazardous rte foods must be properly labeled with a 7 day consume by datemark label (day 1 is prep or open date). Pic corrected by properly datemarking all freshly prepared above mentioned items at time of inspection. Violation corrected.

(Critical) Observed can opener blade and gear area with a heavy accumulation of greasy black debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. Violation corrected. , observed all pop nozzle barrels on pop machine in server prep area with an accumulation of mold and debris. All pop nozzles and pop machine components must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all pop nozzles and pop machine components at time of inspection. Violation corrected

Observed all filters in vent hood in cooking area with a heavy accumulation of greasy debris. To correct, please clean now and on a more frequent schedule. Please note: owner has already scheduled vent hood to be cleaned 1 week from today

Observed shelves under rangetop and sides of cooking equipment in cooking area with a heavy accumulation of greasy debris. Need to clean now and on a more frequent schedule

Observed 2 mops not hung up to dry in mop sink area. All mops must be hung up after use to allow for proper air drying

Health Report - 02/19/2013 (1 critical incident(s))

(Critical) Observed no soap hooked up to dishmachine near 3 compt sink (soap bucket empty). All dishware and utensils must be properly washed, rinsed and sanitized as required. To correct, please ensure all dishmachine chemicals are provided and hooked up to machine as needed. Pic corrected by properly replacing soap bucket at time of inspection

Health Report - 08/16/2012 (2 critical incident(s))

(Critical) Observed 5 gallon container of lemon rice soup in wic with an internal food temperature of 58-62f (soup was made yesterday per pic). All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to utilize shallower pans and ice baths/ice wands before placing food in wic. Pic stated correct cooling procedures, but staff did not monitor phf as it passed through temp danger zone. Pic corrected by discarding lemon rice soup at time of inspection. Critical corrected.

(Critical) Observed no backflow device on espresso machine in server area. To correct, please install approved backflow device as soon as possible. I will check this item at follow up inspection. Correct within 10 days

Observed missing cap on garbage disposal backflow preventer. To correct, please replace as soon as possible.

Observed cutting boards on main and back prep lines with deep grooves and scoring. All cutting boards must be in good condition and be smooth and cleanable. To correct, please resurface or replace all cutting boards in prep areas as soon as possible

Observed gap along bottom of back door. All doors and outer openings to facility must be tight fitting and sealed at all times to prevent entry of pests and insects. To correct, please repair door sweep as soon as possible.

Observed no soap at handsink in employee restroom. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Observed floor drain under 3 compt sink soiled with mold and debris. To correct, please clean now and on a more frequent schedule. , observed wif floor and floors under dry storage shelf with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed interior of upright cooler #3 in back prep area with an accumulation of debris. Please clean now and on a more frequent schedule. , observed interior door gaskets on upright freezer in prep area with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule. , observed underside of shake machine (housing area) in server area with an accumulation of food debris. Please clean now and on a more frequent schedule

Health Report - 02/23/2012 (1 critical incident(s))

(Critical) Observed slicer in back prep area with an accumulation of dried on food debris. Staff did not clean slicer after last use (last night). All slicers must be disassembled, then washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by sending all slicer components through dishmachine at time of inspection. Critical corrected

Staff not checking sanitizer concentration in dishmachine as needed. To correct, please train all dishwashers to check and verify sanitizer concentration of dishmachine more frequently to ensure proper sanitizer levels are maintained

Observed exterior ice machine surfaces (near sliding door) chipped and flaking. To correct, please repair ice machine so all surfaces are smooth and cleanable and to protect food from possible contamination (from metal shavings)

Observed interior of rif (including door gaskets) on main prep line with a heavy accumulation of debris. Also, heavy buildup of dried on grease/butter/food debris observed in door hinge area of same freezer. To correct, please clean now and on a more frequent schedule. , observed open space in between prep unit cooler and steam table on main prep line with a heavy accumulation of food debris (debris has fallen on sides of equipment). To correct, please clean now and on a more frequent schedule

Observed wall behind upright oven in cooking area in poor repair (paint chipping and flaking). To correct, please resurface wall as soon as possible so all surfaces are smooth and cleanable

Observed missing dumpster lid on trash dumpster in back of building. All dumpsters must be equipped with tight fitting lids to prevent the entry of unwanted pests, insects and birds. To correct, please replace lid as soon as possible.

Observed missing light shield on overhead lights in dishwashing area. To correct, please replace as soon as possible

Observed floor drains near dishmachine and under 3 compt sink in dishwashing area with a heavy accumulation of mold and debris. To correct, please clean now and on a more frequent schedule

Observed no paper towels at handsink in employee restroom (dispenser empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Health Report - 08/24/2011 (1 critical incident(s))

(Critical) Observed facility not sanitizing dishware properly as i measured 0ppm of chlorine in dishmachine at time of inspection. Upon further observation, discovered that sanitizer tube was not connected to dishmachine sanitizer dispenser; therefore, no sanitizer was being delivered to machine. Pic stated that he has been having problems with dishmachine and will be replacing it within a month. All dishmachines must be sanitizing as per manufacturers directions on sanitizer bottle (in this case, 50-100ppm) and staff must be verifying concentration on a regular basis. Pic corrected by re-connecting sanitizer tube to dishmachine at time of inspection. Dishmachine now delivering 100ppm of bleach. Critical corrected. Will need to rewash and sanitize all dishware and utensils as needed.

Observed cutting board in back kitchen prep area (near vegetable upright cooler) with deep grooves and severe scoring. All cutting surfaces must be smooth and cleanable at all times. To correct, please replace or resurface scored cutting board as soon as possible

Observed no paper towels at handsink in back kitchen area (near employee break area). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Observed shelves and surfaces under cooking equipment and prep counters in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule. , observed interior door gaskets on 2 door upright freezer in back kitchen area with a heavy accumulation of debris. To correct, please clean now and on a more frequent schedule. , observed sticky food debris on dry storage shelves and on cans of food on lower shelves (appears food container leaked or spilled). To correct, please clean now

Health Report - 02/22/2011 (2 critical incident(s))

(Critical) Observed pans of housemade rte coleslaw, sliced tomatoes and housemade tartar sauce in top and bottom portions of salad prep cooler in server area with an internal food temp of 46-51f. Unit is not functioning correctly. All phf must be cold held at 41f or below at all times. Do not use this unit to store phf until properly repaired and then inspected by the wash county health dept. I will check this item at follow up inspection. Correct within 10 days. Pic temporarily corrected by discarding coleslaw, sliced tomatoes and tartar sauce at time of inspection. Please note: this violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control this violation. Please complete and fax to carl walczesky at 734 222-3930 within 7 days. If violation is cited at next inspections, you will be required to attend an administrative conference at the wash. County health dept. To discuss this recurring violation. ,

(Critical) Observed pans of housemade rte coleslaw, sliced tomatoes and housemade tartar sauce in top and bottom portions of salad prep cooler in server area with an internal food temp of 46-51f. Unit is not functioning correctly. All phf must be cold held at 41f or below at all times. Do not use this unit to store phf until properly repaired and then inspected by the wash county health dept. I will check this item at follow up inspection. Correct within 10 days. Pic temporarily corrected by discarding coleslaw, sliced tomatoes and tartar sauce at time of inspection. Please note: this violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control this violation. Please complete and fax to carl walczesky at 734 222-3930 within 7 days. If violation is cited at next inspections, you will be required to attend an administrative conference at the wash. County health dept. To discuss this recurring violation.

Observed rte salad tongs laying in lettuce pan in salad prep unit cooler in server area. Also observed flour scoop laying in flour bin in dry storage area. All dispensing utensils must be stored in clean dry location and stored with handle extending up and out of food product to protect from sources of contamination (employee hands).

Observed salad prep top cooler in server area not able to cold hold at 41f or below. Thermometer in top portion reads 44f and thermometer in bottom portion reads 51f. To correct, please repair or replace unit as soon as possible. Cannot store phf in this cooler until repaired and then inspected by the wash. County health dept.

Observed several small pans of rte foods (shredded cheese, raw vegetables) double and triple stacked on top of each other in upright cooler in prep area. Pans do not have lids and bottom of pans are in direct contact with rte foods. To correct, please have lids on all pans when placing food in coolers to protect food from sources of possible contamination

Observed floors under shelves in dry storage area with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Health Report - 08/30/2010 (5 critical incident(s))

(Critical) Observed significant presence of house flies in kitchen, restrooms and dining room areas. To correct, please call licensed pest control company or install approved trapping methods to eliminate fly problem. I will check this item at follow up inspection. , observed significant presence of house flies in kitchen, restrooms and dining room areas. To correct, please call licensed pest control company or install approved trapping methods to eliminate fly problem. I will check this item at follow up inspection. Follow up inspection 9/7/10: owner stated that pest control company has been on-site and staff has been cleaning kitchen and restroom areas more thoroughly. No signs of house flies in kitchen or restroom at time of follow up inspection. Critical corrected

(Critical) Observed container of rte housemade ranch dressing, sliced tomatoes, and rte coleslaw in salad prep unit in server area with an internal food temp of 49-52f. Cooler is not functioning correctly. All phf must be cold held at 41f or below at all times. Do not use this cooler to store phf until properly repaired and inspected by the wash county health dept. Correct within 10 days. I will check this item at follow up inspection. Pic temporarily corrected by discarding ranch dressing, tomatoes and coleslaw. , observed container of rte housemade ranch dressing, sliced tomatoes, and rte coleslaw in salad prep unit in server area with an internal food temp of 49-52f. Cooler is not functioning correctly. All phf must be cold held at 41f or below at all times. Do not use this cooler to store phf until properly repaired and inspected by the wash county health dept. Correct within 10 days. I will check this item at follow up inspection. Pic temporarily corrected by discarding ranch dressing, tomatoes and coleslaw. Follow up site visit 9/7/10: observed prep unit cooler in server area with an internal temp of 53-55f (top and bottom). Cooler still not functioning as required. Pic called for repair at time of follow up inspection. Staff still cannot use this cooler to store phf until properly repaired and cold holding at 41f or below. Correct within 1 week. I will check this item at 2nd follow up inspection. Follow up site visit 9/15/10: prep unit cooler in server area has been repaired and is cold holding at 40f in both top and bottom portions of cooler. Ok to put unit back into service. Critical corrected

(Critical) Observed all food in wic with an internal food temp of 48-52f. Cooler was not functioning correctly. Phf that was observed out of temp in wic: raw meats (chicken, beef, fish, sausage, hot dogs), housemade soups salads and gravies, rte deli meats, cooked vegetables, marinara sauce, cooked lamb and cooked chicken breasts. All phf must be cold held at 41f or below at all times. Do not use this cooler to store phf until properly repaired and inspected by the wash county health dept. Correct within 10 days. I will check this item at follow up inspection. Pic temporarily corrected by discarding all phf mentioned above at time of inspection. , observed all food in wic with an internal food temp of 48-52f. Cooler was not functioning correctly. Phf that was observed out of temp in wic: raw meats (chicken, beef, fish, sausage, hot dogs), housemade soups salads and gravies, rte deli meats, cooked vegetables, marinara sauce, cooked lamb and cooked chicken breasts. All phf must be cold held at 41f or below at all times. Do not use this cooler to store phf until properly repaired and inspected by the wash county health dept. Correct within 10 days. I will check this item at follow up inspection. Pic temporarily corrected by discarding all phf mentioned above at time of inspection. Follow up site visit 9/7/10: wic has been repaired and is cold holding at 40f. Ok to put wic cooler back into service. Please continue to monitor temps as needed. Critical corrected.

(Critical) Observed several packages of rte deli meats and housemade salads and dressings with 10 day consume by datemark labels. As stated in past, all phf rte deli meats and housemade dressings/salads must be properly datemarked with a 7 day consume by datemark label (day 1 is prep/slice date). Pic corrected by properly datemarking all deli meats and housemade salads and dressings. Critical corrected.

(Critical) Observed employees take trash bag of raw meats (that were supposed to be discarded because they are not safe for consumption) to dumpster, wait around for 5 minutes, then take same trash bag and place in employee car when they thought i was not monitoring. Employee first stated that he was going to take contaminated meats to his family at home. Next, he claimed it was for his dog. Then he referred me to owner. Owner thought they could take it home since it was going to be thrown away anyway. Any contaminated or adulterated food in restaurant must be thrown out immediately. Employees cannot re-use or re-sell any contaminated food items. Once food is discarded it must remain in trash dumpster! corrected by opening up trash bags and pouring bleach on discarded food. Critical corrected.

Observed several pans stored and stacked wet on shelf in back kitchen area. Stagnant water can accumulate bacteria. All pans must be completely air dried before storing and should be stored inverted

Observed several floor drains throughout facility with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule

Observed wic and salad prep unit cooler in server area not able to cold hold at 41f or below. To correct, please repair as soon as possible. Please call carl walczesky at 734 222-3872 once repairs complete

Observed significant gap along back door sweep in back kitchen area. Outer openings must be completely sealed to prevent entry of unwanted pests and insects. To correct, please repair or replace door sweep as soon as possible