Taste Kitchen

Contact Information

521 E Liberty
Ann Arbor, MI 48104

Health Report - 05/13/2015 (2 critical incident(s))

(Critical) Observed cook handling and prepping rte foods (garnishing rte entrees and rte vegetables) with bare hands in cooking area. Please remember that food employees cannot handle or prep 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 at time of inspection. Violation corrected

(Critical) Observed clean pan cart located directly in front of handsink in front cooking/prep area. All handsinks must be fully accessible at all times for proper employee handwashing. Pic corrected by relocating cart to approved location at time of inspection. Violation corrected

Observed old paint cans, tools and general clutter in back kitchen area (near pop syrup containers in dining room). To correct, please remove all unnecessary items from facility as soon as soon as possible

Observed several utensils and spoons stored in pans of stagnant water on counter in front prep area (water temp was 78f). Please remember that stagnant water can accumulate bacteria. All utensils must be stored in a clean, dry area and not exposed to potential sources of contamination. If wanting to store utensils in water, will need to install a dipper well with flowing water

Observed package of partially frozen clams thawing at room temperature on counter in front prep area (clam temperature was still below 41f). Cannot thaw phf at room temperature. All phf must be thawed under refrigeration or under cool running water. Pic corrected by relocating clams to upright cooler at time of inspection. Violation corrected

Observed floors under all prep tops units and fryer in cooking area and floors under upright coolers in back kitchen area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed staff cooking par cooked pork on small griddle in corner of prep area not under ventilation hood. Pic stated that this grill is normally only used for heating bread, but cook was not aware he couldn't use it for cooking pork. All cooking equipment must be entirely located under ventilation hood at all times. Pic corrected by relocating pork to pan on rangetop oven at time of inspection. Violation corrected

Health Report - 11/04/2014 (8 critical incident(s))

(Critical) Observed several containers of housemade buttermilk and housemade sauces and dressings throughout all coolers in facility with expired use-by dates. 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 phf with expired use-by dates as required. Pic corrected by discarding all expired buttermilk, sauces and dressings at time of inspection. Violation corrected

(Critical) Observed flat of raw shell eggs in upright cooler in back kitchen area stored above rte cauliflower and raw bacon in upright cooler in prep area stored above rte sauces and dressings. All raw animal products must be stored below and away from all rte foods at all times to help prevent potential cross contamination. Owner stated they just received a shipment earlier in day and hasn't had a chance to organize coolers. Pic corrected by reorganizing coolers at time of inspection and placing all raw meats on bottom shelves at time of inspection. Violation corrected.

(Critical) Observed staff not sanitizing utensils properly as i measured 0-100 ppm of quat in bar 3 compt sink. To correct, please mix sanitizer compt to required concentration as specified on chemical bottle (in this case 200ppm of quat) and verify with test strips as needed. Pic corrected by mixing sanitizer compt to 200ppm of quat at time of inspection. Violation corrected

(Critical) Facility is using narrow neck water bottles in bar area. Pic stated that they clean bottles in dishmachine only. Dishmachine cannot properly wash, rinse and sanitize all food contact surfaces in the narrow neck bottles. In order to continue using narrow neck water bottles in your facility, must obtain a bottle brush and manually wash all bottles in 3 compt sink; otherwise, will need to obtain and utilize wide mouthed carafes. I will check on this violation at follow up inspection. Correct within 10 days. ,

(Critical) Observed no paper towels at hand sink in bar area. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by providing paper towels at handsink at time of inspection. Violation corrected, but will need to install a paper towel holder as soon as possible to keep towels from falling onto floor

(Critical) Observed staff using handwash sinks in back kitchen area and in bar area as dump sinks (food debris observed in both sinks). All handsinks are to be used for handwashing only. To correct, please educate and train staff as needed. Corrected by educating on-site staff on proper handwashing procedures and handsink use at time of inspection. Violation corrected.

(Critical) Observed no shellstock tags for fresh oysters in facility. Pic stated that he discarded all packaging over the weekend and did not keep shellstock tags as required. All fresh shellstock tags must be kept on-site and easily accessible for 90 days. Pic knew of the 90 day requirement, but just forgot to keep the tags. Pic temporarily corrected violation by providing invoice of oyster and mussel provider (sea to table) at time of inspection. I will verify source and pic to attempt to get duplicate copy of shell tags from provider. I will check on this violation at follow up inspection. Correct within 10 days. ,

(Critical) Observed no quat test strips in facility to measure sanitizer concentration in 3 compt sink (either bar or back kitchen area). To correct, please obtain proper test strips as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

Observed several packages of commercially prepared asian noodles being thawed in microwave oven. Noodles were still partially frozen in microwave at time of inspection. Cannot thaw frozen foods in microwave oven. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria

Observed wet mop stored in mop sink in back kitchen area. All mops must be hung up after use to allow for proper air drying

Observed floors under ice machine in cooking area and under upright coolers in back kitchen area with an accumulation of food debris (bread, raw shell eggs). To correct, please clean now and on a more frequent schedule

Observed several plates, bowls and old equipment stored on shelf near back door in kitchen. Pic stated they no longer use anything on these shelves near back door. To correct, please remove all old equipment and unnecessary items from facility as soon as possible or store all equipment in approved manner. , observed several boxes, maintenance tools and equipment blocking fire exit back door in dining room (safety hazard). To correct, please organize back door area as soon as possible so exit is free and clear