Ashley's Restaurants Ltd

Contact Information

338 S. State Street
Ann Arbor, MI 48104

Health Report - 04/06/2015 (3 critical incident(s))

(Critical) Observed 5 containers of housemade rte sauces and dressings in wic with expired use by datemark labels (all expired 2-3 days ago). 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 expired food as needed. Pic corrected by discarding all expired sauces and dressings at time of inspection. Violation corrected

(Critical) Observed several flats of raw shell eggs stored on top shelf in wic directly above rte limes and vegetables. All raw animal products must be stored below and away from all rte foods to protect foods from potential cross contamination. Pic corrected by relocating eggs to bottom shelf of wic at time of inspection. Violation corrected.

(Critical) Observed 4 damaged cans (beets, hoison sauce) on dry storage shelf in basement (cans have heavy accumulation of rust and grimy debris on sides). All dented cans and distressed merchandise must be discarded or placed in separate area of kitchen to be returned to supplier for credit. Pic corrected by discarding all damaged cans at time of inspection. Violation corrected.

Observed low sanitizer concentration (0ppm of quat) in wiping cloth bucket in salad prep area. Also, observed wet wiping cloth stored on side of same bucket in salad prep area and in bar area. All wiping cloths must be stored completely submerged in approved sanitizer concentration at all times to help prevent the accumulation of bacteria on wiping cloths. Please remix bucket to 200ppm of quat as soon as possible

Observed water faucet on prep sink next to wic in poor repair (faucet repaired with duct tape). Duct tape is not an approved repair surface as it can accumulate bacteria. To correct, please repair faucet as soon as possible so all surfaces are smooth and cleanable

Observed the following areas in need of cleaning: *interior of salad prep unit in back kitchen area (soiled with food debris). *interior door gaskets on salad prep unit in back kitchen area (soiled with debris). *floor under slicer/dough station in basement (accumulation of food debris/moldy onions fallen underneath). *bottom shelf of prep table in basement dough station area (accumulation of debris).

Health Report - 10/15/2014 (6 critical incident(s))

(Critical) Observed pop gun holder in basement bar area soiled with mold and debris. All pop gun holders must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. To correct, please wash, rinse and sanitize basement bar pop gun holder as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed clouds of fruit flies in empty bottle return area in basement (flies inside of beer bottles and all surfaces in empty bottle storage area). 2 soiled fly strips were also observed above empty bottles. Pic stated that staff are required to rinse empty bottles before storage. Did not observe any used limes in empty corona bottles and most beer bottles did not have any stagnant beer in them. Please call a licensed pest control company to help control the fruit flies and discard/replace any soiled fly traps as soon as possible. I will check this violation at follow up inspection. Correct within 10 days. ,

(Critical) Staff are not verifying sanitizer concentration in upstairs bar dishmachine with test strips often enough and before use. To correct, please educate and train all bar staff on proper dishmachine operations including priming the machine as needed, proper sanitizer concentration and test strip usage. Also, please provide test strips closer to bar dishmachine as soon as possible (only had 1 tube of test strips which were located in kitchen). I will check on this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed no hot water in ladies restroom in basement. Upon further investigation, discovered that localized hot water heater under handsink had tripped the gfi breaker on the wall outlet. All handsinks must have hot water of at least 100f for proper handwashing. If hot water heater continually trips breaker, may need to upgrade the electrical. Pic corrected by resetting gfi button on outlet. Hot water now observed at 110f. Violation corrected.

(Critical) Observed facility not sanitizing glasses properly as i measured 0 ppm of chlorine in bar dishmachine. Dishmachines need to sanitize as per manufacturers directions (50-100ppm) at all times. Pic corrected by priming sanitizer at time of inspection. Several cycles ran after priming, dishmachine now sanitizing at 100ppm. Violation corrected.

(Critical) Observed all phf (housemade dressings, housemade tartar sauce, sour cream) in top and bottom portions of salad prep unit in kitchen with internal food temperatures of 48-51f in bottom portion of unit and 58-67f in top portion of unit. 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 any phf until properly repaired and then inspected by the washtenaw county health dept. Pic called for repair at time of inspection. Pic temporarily corrected violation by discarding all housemade dressings, sauces and sour cream and taking cooler out of service at time of inspection. I will check this item at follow up inspection. Correct within 10 days. ,

Salad prep unit (top and bottom portions) in kitchen not able to hold food at 41f or below. To correct, please repair or replace as soon as possible

Observed several pre-made pizza dough forms uncovered on shelf in wic. All food must be stored in a clean, dry area and protected from potential sources of contamination. To correct, please cover pizza dough as soon as possible.

Observed interior of upright oven in cooking area soiled with burnt on food debris. To correct, need to clean now and on a more frequent schedule

Observed floors under equipment/shelves near slicer with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed no thermometer in salad prep unit cooler. To correct, please provide as soon as possible

Observed interior of salad prep unit soiled with a heavy accumulation of food debris. Need to clean now and on a more frequent schedule. , observed food storage shelves under slicer in basement with a heavy accumulation of debris. Need to clean now and on a more frequent schedule. , observed one of the drip trays under the tap handles in basement bar area soiled with stagnant and sticky beer. Tray was not cleaned after last use. To correct, need to clean now and on a more frequent schedule

Health Report - 04/09/2014 (1 critical incident(s))

(Critical) Observed sealed packages of raw hamburger patties hanging over and on top of sealed packages of commercially prepared rte shredded cheeses on wic shelf. I did not see any leakage or contamination on cheese packages, but all raw animal products must be stored below and away from all rte foods to help prevent cross contamination. Pic corrected by reorganizing wic shelf and placing raw beef on lower shelf at time of inspection. Violation corrected

Observed interior and exterior surfaces of salad prep unit cooler in upstairs prep area (top and bottom portions) with a heavy accumulation of food debris. To correct, please clean now and on a more frequent schedule. , observed exterior door/door handle area on keg cooler in basement (near pop syrup containers) with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

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

Observed interior door gasket on upstairs wic in poor repair (gasket is split). Also, wic door stays slightly ajar when closed and does not completely shut. To correct, please replace door gasket and adjust wic door as soon as possible so door is sealed and tight fitting. , observed 2 pop guns in upstairs bar area in poor repair (pop guns are leaking at base and are repaired with black electrical tape). Electrical tape is not an approved repair surface for non-electrical repairs of food equipment as it can accumulate bacteria. To correct, please repair/replace both damaged pop guns as soon as possible so all surfaces are smooth and cleanable

Observed handsink in basement (near pop syrup containers) with an accumulation of dirt and debris. To correct, please clean now and on a more frequent schedule

Observed a puddle of spilt beer on floor in basement keg cooler (near bar). To correct, please clean now and on a more frequent schedule

Health Report - 10/24/2013 (5 critical incident(s))

(Critical) Observed server making a rte salad with bare hands in salad prep area in kitchen. Please remember that lack of handwashing and poor employee hygiene are the leading cause of foodborne illness transmission. Food employees cannot handle rte foods with bare hands and shall utilize proper utensils and plastic gloves at all times. Corrected by educating staff on bare hand contact, rte foods and foodborne illness risk factors. Critical corrected.

(Critical) Staff are not verifying sanitizer concentration in dishmachine with proper test strips often enough and as needed. To correct, please educate all dishwashers on proper dishwashing and sanitizing operations including test strip usage as needed. Pic corrected by educating on-site staff on sanitizer concentrations and test strip usage. Pic will educate other dishwashers/staff as needed. Violation corrected

(Critical) Observed facility not sanitizing pans and utensils correctly as i measured 0 ppm of chlorine in dishmachine. Dishmachine needs to be sanitizing as per manufacturers directions (in this case 50-100ppm). Ecolab called at time of inspection. Ecolab arrived at time of inspection and repaired dishmachine. Dishmachine now sanitizing at 50 ppm of chlorine bleach. Violation corrected

(Critical) Observed 6 severely dented and/or severely rusted cans of food on dry storage shelf in basement. All food packages and containers must be in good condition at all times and distressed merchandise must be removed from food shelves. To correct, need to discard distressed merchandise and dented cans or place in separate area of kitchen to be returned to supplier for credit. Pic corrected by discarding all dented and rusted cans at time of inspection. Violation corrected.

(Critical) Observed no soap at handsink in employee restroom (dispenser empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by refilling soap dispenser at time of inspection. Violation corrected

Observed interior of upright oven in cooking area soiled with a heavy accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule.

Observed floor of keg cooler next to bar in basement with a heavy accumulation/stagnant pools of beer and debris. To correct, please clean now and on a more frequent schedule

Observed drain pans under taps in basement bar area with an accumulation of sticky beer and debris (pans were not cleaned after last use). To correct, please clean now and on a more frequent schedule

Health Report - 04/25/2013 (0 critical incident(s))

Observed interior door gaskets of wic and prep unit cooler across from cooking equipment split/broken. To correct, please repair or replace as soon as possible

Observed clean utensils stored in utensil bins on clean dishware shelf that have an accumulation of debris. All clean utensils must be stored in a clean, dry area at all times. To correct, please re-wash and sanitize all utensils and utensil bins on clean dishware rack as soon as possible

Observed interior of salad prep unit in kitchen soiled with food debris/sticky food debris. To correct, please clean now and on a more frequent schedule

Observed interior of bread oven on cooking line soiled with burnt on food debris. Need to clean now and on a more frequent schedule

Observed missing ceiling tile above dry storage shelf in basement. To correct, please replace missing tile as soon as possible

Observed interior surfaces of dishmachine with a heavy accumulation of scale. To correct, please de-lime and clean dishmachine as soon as possible

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

Health Report - 10/22/2012 (2 critical incident(s))

(Critical) Bar staff not checking sanitizer concentration in bar dishmachine often enough and as needed. Bar staff not trained in proper test strip use. Pic corrected by educating and training all bar staff who utilize glass dishmachine on proper sanitizing procedures including proper test strip usage a time of inspection. Please ensure other bar staff are trained as needed

(Critical) Observed facility not sanitizing glassware properly as i measured 0 ppm of chlorine in dishmachine in bar area (sanitizer container empty at time of inspection). All glassware and utensils must be sanitized as per manufacturers directions on machine (in this case 50-100ppm). Pic corrected by replacing sanitizer bucket at time of inspection. Retested dishmachine, now sanitizing at 100ppm

Observed cutting boards in cooking area and salad prep area with deep grooves and scoring. To correct, need to replace or resurface both cutting boards so all surfaces are smooth and cleanable

Observed interior of both prep units (cooking area, salad prep) with a heavy accumulation of debris/food debris. Also, observed interior door gaskets in salad prep cooler with an accumulation of mold and debris. To correct, need to clean all these areas now and on a more frequent schedule.

Observed wic and prep unit door gaskets in cooking area broken and poor repair. To correct, please replace all split gaskets as soon as possible

Observed wet mop stored in mop bucket in basement. All mops must be hung up after use to allow for proper air drying

Health Report - 04/12/2012 (1 critical incident(s))

(Critical) Observed pan of rte nacho cheese in steam table with an internal food temp of 93-97f. All other foods in same steam table hot holding at 160f or more. Staff stated correct reheating procedures (heating on range top), but they did not check food temperature before placing in steam table. All commercially prepared rte canned foods must be reheated to 135f or more before placing in hot holding unit. Cheese has been in unit for 1 hour per staff so pic corrected by reheating cheese to 165f and returning cheese to steam table at time of inspection. Critical corrected

Observed wall in dishwashing area buckled and in poor repair resulting in water and debris collecting behind wall. To correct, please repair as soon as possible

Observed upstairs wic door gasket split and in poor repair. To correct, please repair/replace as soon as possible

Observed bags of french fries stored under food storage racks (on floor) in basement wif. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of floor to protect from sources of contamination. , observed dirt and debris on top of sealed #10 cans of food on dry storage shelves in basement. Debris is from buckled ceiling tile directly above food shelves. To correct, please repair broken ceiling tile as soon as possible so all food is protected from sources of contamination.

Observed exterior (sides) and interior surfaces of dishmachine with a heavy accumulation of scale and debris. To correct, please clean now and on a more frequent schedule

Observed floor under pizza dough machine with an accumulation of food debris (flour, food debris). Also, observed floor in keg cooler with an accumulation of debris (sticky beer/spilled beer). To correct, please clean these areas now and on a more frequent schedule

Health Report - 10/25/2011 (5 critical incident(s))

(Critical) Observed no hot water at handsink in ladies restroom in basement. All handsinks must be supplied with hot water at all times for proper handwashing. To correct, please repair as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed pots of rte chili and nacho cheese in soup warmer in cooking area with internal food temps of 105-115f. Water was observed in bottom of unit, but water was not hot. Upon further investigation, discovered that equipment tripped a breaker in basement and was not operating at time of inspection. All phf must be hot held at 135f or more at all times. Pic stated that breaker for soup warmer unit sometimes trips when bread mixer in basement is used. If this is the case, will need to provide a more permanent correction so food is not held in the temp danger zone. Pic stated that chili and nacho cheese were in unit for 1 hour, so pic corrected by reheating chili and nacho cheese to 165f then returning rte food to operational hot holding unit at time of inspection. Critical corrected

(Critical) Observed 5 gallon covered container of chili (that was made yesterday) in wic with an internal food temp of 54-58f (condensation also observed on lid). All phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours total. Need to utilize shallower pans, ice sticks/ice baths before placing into wic to finish cooling. Also, staff must be monitoring internal food temp as food passes through the temp danger zone. Pic corrected by discarding chili at time of inspection. Critical corrected

(Critical) Observed several unlabeled chemical spray bottles throughout facility (both upstairs and downstairs). All chemicals/toxics must be labeled with correct product common name for proper employee identification. Pic corrected by properly labeling all chemical spray bottles at time of inspection. Critical corrected.

(Critical) Observed pop guns and pop gun holders in upstairs bar area and pop gun holder in basement bar area with a heavy accumulation of mold and debris. As stated in past, all pop guns and pop gun holders must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic temporarily corrected by washing and sanitizing all pop guns and sending all pop gun holders through dishmachine at time of inspection. I will check this again at follow up inspection. Please note: this critical violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help prevent this violation from recurring. If violation is cited at the next inspections, you will be required to attend an administrative conference at the washtenaw county health dept for enforcement actions. , observed can opener blade in cooking/prep area with a heavy accumulation of old 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. Critical corrected. ,

Observed clean dishware rack in upstairs prep area with an accumulation of debris. To correct, please clean now and on a more frequent schedule. , observed wif door in basement soiled with dirt and debris. Need to clean now and on a more frequent schedule

Observed basement walls (near gas cylinders) with a heavy accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Observed handsink in basement soiled with debris. To correct, please clean now and on a more frequent schedule

Observed handsink in basement (near gas cylinders) blocked by empty beer kegs and a metal ladder. All handsinks must be fully accessible at all times for proper employee handwashing

Observed basement wif door gasket broken. To correct, please repair or replace as soon as possible

Observed paint chipping on basement walls. To correct, please repaint as soon as possible. , observed walls in dishwashing area buckling and not sealed. To correct, please repair as soon as possible

Observed several plastic bowls being used and stored in various food items throughout upstairs prep area (spices, dressings, croutons). Bowls are not to be used or stored in food items as they are a potential source of contamination (from employee hands). To correct, please obtain proper scooping utensils and store with handle extended up and put of food product to protect food from sources of contamination. , observed 2 bread knives stored under a sheet pan/equipment in upstairs prep area. All utensils must be stored in a clean, dry location and protected from sources of contamination at all times. To correct, please store knives in approved location

Observed 5 gallon covered container of chili on bottom shelf of wic that was improperly cooled. Staff stated correct cooling procedures (ice wands, shallow pans), but staff are covering foods in wic and not monitoring food as it passes through temp danger zone. To correct, please retrain all cooks and staff on proper cooling methods as needed.

Observed no covered waste receptacle in upstairs unisex employee restroom. To correct, please provide as soon as possible

Health Report - 04/19/2011 (1 critical incident(s))

(Critical) Observed all pop gun holders in facility with an accumulation of mold and debris. All pop gun nozzles and pop gun holders must be washed, rinsed and sanitized every 24 hours or as needed. Pic corrected by sending all pop gun nozzles and pop gun holders through dishmachine at time of inspection. Critical corrected

Observed no hot water in ladies restroom in basement. Upon further investigation, discovered that portable water heater was plugged into non-functioning outlet. Moved to different outlet at time of inspection and hot water now working in handsink. Employees must ensure that hot water is available at all handsink s for proper handwashing

Observed boxes and bags of food stored on floor in basement wif. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of ground to protect from sources of contamination

Observed top of dishmachine (exterior) with an accumulation of scale and debris. To correct, please clean now and on a more frequent schedule

Observed the following areas in need of cleaning: interior of beer bottle coolers in bar area, interior of reach in coolers in upstairs prep line and the shelves in dishmachine area. To correct, please clean these areas now and on a more frequent schedule

Health Report - 11/03/2010 (0 critical incident(s))

Provide chlorine test strips at the dishwashing machine in the kitchen. Use them to check the chlorine sanitizer being dispensed by the machine. The chlorine level must be (50) parts per million.

The rear door still has not be replaced, at the time of inspection. The general manager informed me that they expect the new door to be installed within (30) days.

Install a thermometer in the small freezer unit, on the main prep line. Ensure that all refrigeration units, are provided with thermometers.

The exterior doors on the wait area salad prep unit, need to be cleaned. As discussed, non-food contact surfaces like these, must be frequently cleaned. This must be part of a good sanitation program.