Krazy Jim's Blimpy Burger

Contact Information

304 S. Ashley
Ann Arbor, MI 48104

Health Report - 06/11/2015 (2 critical incident(s))

(Critical) Corrected at time of follow-up inspection: (1) vegetables coated in raw egg batter not overstacked on top of prep unit; maintaining at proper temperature. (2) two door united reach-in-cooler maintaining food at 35°F at time of inspection. Coils were cleaned; will be cleaned on regular cleaning schedule. Accurate thermometer is also in unit to be checked twice daily to assure food maintains at 41°F or below

(Critical) Corrected at time of follow-up inspection: slicer and pop nozzles found in clean condition. Owner has slicer cleaning instructions posted near slicer and has reviewed with all staff

Health Report - 05/28/2015 (3 critical incident(s))

(Critical) (1) overstacked raw vegetables coated in raw egg batter found at improper temperature on top of the 2 door prep unit. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by discarding overstacked broccoli found at 54°F. Please monitor food levels to assure all potentially hazardous food maintains at 41°F or below. (2) two door united reach-in-cooler in rear kitchen maintaining food at 47°F - 48°F. Temporarily corrected at time of inspection by discarding ranch dressing made in house and open carton of half and half. Most of the food items stored in this unit are not potentially hazardous (bottled beverages and cut vegetables without egg batter). In addition silver king is still being used on the cook line; at time of this inspection minimal food stored in unit, may be due to time of inspection. No temperature violation. Discussion with owner to replace silver king with one door lift top prep unit or drawer unit under grill

(Critical) Observed some refrigerated, ready-to-eat, potentially hazardous food items without date marking; including soup and chili in walk-in-cooler & opened half and half and in house ranch dressing in 2 door ric rear kitchen. Once opened, prepared or removed from the freezer these food items shall be clearly marked with the discard date. Corrected at time of inspection by properly labeling discard date on soup and chili (date prepared known by pic) and discarding opened half and half and ranch dressing

(Critical) Back side of slicer blade and pop nozzles in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Not corrected. Set aside for cleaning

Observed raw wood trim around window in rear kitchen. Please paint or resurface to provide a non-absorbent, smooth, easily cleanable surface

Some clutter and unnecessary items stored in basement. Please sort through and get rid of any items not used in the operation and maintenance of facilty and organize remaining items

Food stored directly under unwrapped condensate line in walk-in-cooler. Please wrap condensate line to prevent potential contamination of food stored below

These areas in need of cleaning: floors under food prep sink rear kitchen and interior bottom some refrigeration units. Please clean now and as often as necessary to maintain in clean condition

Section of floor between rear and front kitchen in poor repair. Please repair and resurface with non-absorbent, smooth, easily cleanable surface

(1) two door united reach-in-cooler in rear kitchen not maintaining food at proper temperature. Please repair and maintain in good repair. (2) water on bottom of 2 door beverage air on cook line. Please repair to eliminate standing water and maintain in good repair

Health Report - 11/18/2014 (3 critical incident(s))

(Critical) Potentially hazardous food items found at improper temperature front kitchen. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by: (1) discarding raw vegetables dipped in batter - onion rings, cauliflower, mushroom, broccoli, zucchini with raw egg, milk powder, flour, water and vinegar batter; found from 51°F - 59°F. Were using blue ice in shallow pan to maintain vegetables at proper temperature. Will temporarily retrieve battered raw vegetables out of 2 door ric across from fryers until refrigeration unit installed capable of maintaining raw vegetables with egg batter at proper temperature. (2) raw bacon, cheese, salami and raw hamburger found at improper temperature in silver king unit on cook line. Discarded all food maintaining >41°F. Double panned bacon was found with the highest temperature, 47°F. Temporarily dropped all the pans in the silver king unit; at the end of inspection the bottom layer of food found at proper temperature. You will need to keep minimal food in this unit and continue to monitor with your thermometer to assure food maintains at 41°F or below at all times until new refrigeration unit installed. Please send spec sheets of any new refrigeration equipment. ,

(Critical) Sanitizer concentration high in wet wiping cloth solution used on food-contact surface front kitchen. Please provide sanitizer at proper concentration per manufacturer's label use instructions. Corrected at time of inspection by diluting wiping cloth solution to provide chlorine at proper sanitizer concentration. Wiping cloth used on prep unit cutting board front counter

(Critical) Consumer advisory missing disclosure statement on menu board and take-out menus. Please add disclosure statement for proper consumer advisory wording. Not corrected. Provided pic with proper consumer advisory wording. ,

Unwrapped condensate line in walk-in-cooler over meat grinding table. Please wrap condensate line to prevent potential contamination

These areas in need of cleaning: overturned crates throughout and basement floors. Please clean now and as often as necessary to maintain in clean condition

Please provide proper air gap at food prep sink rear ktichen, currently an air break. The air gap shall be twice the drain line pipe diameter above the flood rim of the drain

(1) overturned milk crates in use in various areas of kitchen. Please provide smooth, easily cleanable shelving units to replace milk crates. (2) boards used in basement to store bulk pop. Please replace with smooth, easily cleanable shelving unit, such as a dunnage rack. (3) rubber mat on clean drainboard side of 3-comp sink in poor repair. Please replace with smooth, easily cleanable mat

Clutter and unnecessary items found stored in basement. Please sort through and get rid of any items not used in the operation and maintenance of facility and organize the remaining items. This will make it easier to keep clean and prevent potential harborage conditions for pests

Some single-service items stored improperly. Please store coffee filters and paper plates in covered container or original packaging