Aubree's Pizzera & Tavern

Contact Information

2120 2122 Whittaker Road
Ypsilanti, MI 48197

Health Report - 05/27/2014 (1 critical incident(s))

(Critical) I observed a worker in the kitchen prepping ready to eat foods(shredded brussel sprouts) with his bare hands. Staff need to know they cannot have bare hand contact with ready to eat foods. Corrected by donning gloves.

Health Report - 11/21/2013 (1 critical incident(s))

(Critical) Hot water temperature in the restrooms, the handsink at the bar and the handsink when you enter the kitchen are all below the required minimum temp of 100*f. Range of temps from 83* to 89*. Have repaired and i will be back in 2 weeks to verify all handsinks are 100*f of greater.

Health Report - 05/13/2013 (1 critical incident(s))

(Critical) I observed several drain flies at the bar. You need to have a licensed pest control operator investigate what is causing this population of drain flies, remedy the cause and eliminate all flies from this area. I will be back in 30 days to verify they have been eliminated.

The walls and pipes under the dishwasher are dirty. . . Staff need to be cleaning better in this area.

Replace the drywall and frp that was cut out for pipe repair under the garbage grinder at the dish tank.

Kitchen staff are using dry wiping cloths in unsafe manners. Observed towels draped over shoulders, one was found in contact with food in the upright freezer, staff found wiping prep boards with dry towels and several dry towels sitting around on prep areas. Modify kitchen staff to be keeping wiping cloths in sanitizer buckets between uses and using them when then need to wipe up spills or clean prep areas or equipment. Be sure to keep sanitizer strength at 50-100ppm if using chlorine and 150-400ppm if using the array quat sanitizer.

Health Report - 11/08/2012 (0 critical incident(s))

This incident (34805) does not have any more information on it

This incident (812) does not have any more information on it

Health Report - 05/11/2012 (0 critical incident(s))

The interior of the dishmachine needs to be cleaned better and more often!

The pad around the grease barrel needs to be powerwashed. Also, the area under the deck pad at the back door needs to be thoroughly cleaned.

Your exhaust system is not capturing smoke, as evidenced by strong smoke smells in the kitchen and lots of heat in the kitchen. You need to have the fan(s) inspected and repair as needed.

Tongs found stored in sanitizer at the grill. Keep untensils stored on dry, clean surfaces and change them out every four hours or less.

Please remember to clean under the expo shelf on the line.

Replace the missing vacuum breaker cover at the dishmachine and repair the leak on the spray rinse arm hose connection.

Health Report - 11/21/2011 (1 critical incident(s))

(Critical) I found foods at the far left side of the pizza reach in cooler at 46* to 48f. The door seals are not fitting tightly on that door and it's very close to the heat from the pizza oven. Adjust the door and seals to fit tightly. I will be back in 2 weeks to verify repairs. In the interim, keep all potentially hazardous foods stored at the other end of this cooler.

Health Report - 05/06/2011 (1 critical incident(s))

(Critical) I found items in one of the steam wells not properly re-heated to >165*f before placing in steam wells. Chili was at 118*, mashed potatoes at 116* and gravy at 125*. Must re-heat leftovers on stove or in microwave to at least 165*f before stocking in warmers. Staff need to use thermometer to verify heated to >165*f. Corrected by re-heating to >165*f.

Please provide a small wastebasket at each handwash sink.

Put a shatterproof light bulb in the upright freezer.

Repair the pizza prep cooler as there is water inside the reach in box.

Health Report - 11/02/2010 (2 critical incident(s))

(Critical) Observed raw fish at 47f and raw burger at 45f on the right side drawer coolers under the grill. Must be holding 41f or less. Do not use until repaired. You also need to repair or replace the top left side drawer as it does not stay closed tightly, which may be contributing to the temperature problems with this unit. Fish and burger was put into a working cooler close to the grill for now. I will be back in 2 weeks to verify the unit is working properly!!!

(Critical) The glasswash machine is not sanitizing. Do not use until repaired and confirmed to be sanitizing. Staff must be testing this machine with chlorine test papers before opening to assure functioning properly. I will be back in 2 weeks to verify machine is sanitizing.

Replace the damaged backflow preventer at the garbage grinder.

The interior of the bar glasswash machine was observed with black mold growing inside it. Please clean and sanitize this more often.

Please clean the walls that have black mold growing by the dishwasher more frequently.