Coffee Break

Contact Information

1327 S. University
Ann Arbor, MI 48104

Health Report - 02/29/2012 (0 critical incident(s))

In the kitchen observed the floor below most equipment with an accumulation of grease and food debris. Correct by cleaning now and on a more frequent basis to prevent the accumulation of debris

Observed the following non food contact surfaces of equipment in need of more frequent cleaning: 1. Basement inside the residential style refrigerator/freezer has an accumulation of food debris. 2. Kitchen on the make line the door seals of the reach in coolers have an accumulation of food debris. 3. Kitchen on the make line the sides of the reach in coolers and sides of the grill have an accumulation of grease. Correct each item by cleaning now and more frequently

On make line at freezer with glass door observed the door seals to be cracked. Correct by replacing door seals

In the basement dry storage area observed food stored below unshielded sewer lines. Correct by either relocating the food or by providing approved shielded on the sewer line

Observed the handwashing sink in the main kitchen used for rinsing dishes and other purposes beside handwashing. Correct by only using this sink for handwashing.

Health Report - 08/30/2011 (1 critical incident(s))

(Critical) I found that a bleach based cleaning product is stored on the same shelf as a food scale and a can opener. As we discussed during the inspection, never store any chemical, cleaner or toxic any where near food, equipment or anything else relating to your food operations. Corrected at the time of inspection. The cleaner was relocated as directed above

I found that several refrigerated and freezer units do not contain a thermometer. As discussed, every unit must be provided with a thermometer, so that the temperature inside the unit, can be monitored.

The top freezer section of a refrigerator contains dried up food spills. This area needs to be cleaned. Non-food contact surfaces must be frequently cleaned. It is critical to store food in a clean place. Corrected at the time of inspection.

Chorine test strips are not available at the time of inspection. Provide a supply of new strips. Use them to check chlorine sanitizer levels throughout the restaurant.

Health Report - 03/09/2011 (1 critical incident(s))

(Critical) I found a pot of miso soup sitting out. The soup is at a temperature of 92 degrees f. As i discussed with you at the time of inspection, miso soup is a potentially hazardous food (phf). Phf, requiring hot holding must be kept at a temperature of 135 degrees f. Or above. It is never acceptable to leave phf sitting out at room temperature. This practice is a food safety hazard, and must be immediately discontinued. Corrected at the time of inspection. The miso soup was immediately re-heated to a temperature of 165 degrees f.

I found that a large container of lettuce is sitting on the floor. As discussed, never store food on the floor. Food must be protected from sources of contamination, at all times. Immediately discontinue this practice.

The inside of the refrigerator in the basement prep area needs cleaning. Non-food contact surfaces must be frequently cleaned as an important part of a good sanitation program. Increase the cleaning frequency of this unit.

I found that utensils are stored inside a plastic container that needs cleaning. Utensils must be stored in clean, dry places that are free from contamination. Storage containers used for utensils must be frequently washed, rinsed and sanitized

I found an uncovered rice container. Keep food containers covered while in storage, to protect the food from contamination.

Health Report - 09/23/2010 (2 critical incident(s))

(Critical) I observed a debris build-up inside the ice bin. As discussed, ice is a food, it must be protected from contamination. Therefore, the inside of the ice machine, ice bin must be frequently cleaned. Corrected at the time of inspection. The ice bin has been cleaned.

(Critical) I observed containers of drain cleaner and crack filler stored next to and over "to go" containers and bags of rice. It is critical that toxic cleaners are properly stored, completely apart from everything related to your food service operations. Management must check storage locations to ensure safe storage of hazardous items. Corrected at the time of inspection. The cleaners have been relocated as directed above.

This incident (48899) does not have any more information on it

This incident (6620) does not have any more information on it

I found a large tub of lettuce sitting on the floor. Food must always be stored in a way that protects it from contamination. Do not store food on the floor.

The storage shelves under the slicer need cleaning.