India Cafe'

Contact Information

1143 Broadway St
Ann Arbor, MI 48105

Health Report - 07/07/2015 (7 critical incident(s))

(Critical) All cleaners, chemicals, toxics were found properly stored in approved designated locations. Corrected.

(Critical) Datemarking has been implemented. 7 day maximum expiration date. Corrected.

(Critical) The prep unit has been repaired. Potentially hazardous foods found at 38-40f on bottom/top of unit respectively. Corrected all ph foods in all units were found at 38-41f. Corrected.

(Critical) All dented cans were removed from can storage shelf, and all stored cans were intact. Corrected.

(Critical) Cl concentration found at 50 ppm. Cl in the 3c sink. Corrected.

(Critical) Proper manual dishwash operation explained and observed - i. E. Wash, rinse, sanitize. Corrected.

(Critical) Food contact surfaces were clean to sight and touch except the tomato dicer and the grater. They were re-cleaned at time of inspection and were clean. Corrected

Handwash signs were provided. Corrected.

The prep unit has been repaired. Potentially hazardous foods found at 38-40f on bottom/top of unit respectively. Corrected all ph foods in all units were found at 38-41f. Corrected. Snapple cooler off- to be removed

Walls were clean. Continue cleaning process. Correct asap by 8/7/15

3c sink compartments were clean. Corrected.

Exterior doors pending self closure repair. Correct asap by 8/7/15

Non-food contact surfaces were cleaned. Corrected.

Health Report - 06/18/2015 (8 critical incident(s))

(Critical) Butane lighter found stored with spices and above prep unit. Chemicals must be stored below and away from food and food contact surfaces to minimize potential for contamination. Pic corrected by relocating lighter to area below and away from food and food contact surfaces. Sterno and spray paint found above clean aprons. Pic corrected by relocating clean aprons to area away from chemicals. Hand sanitizer found stored next to and above dishes. Pic corrected by relocating hand sanitizer away from food and food contact surfaces. Windex and comet cleaner found stored next to food items in grocery store. Pic corrected by relocating cleaning items to chemical storage area. ,

(Critical) Datemarking is currently not being used in this facility. All cooked and ready to eat foods potentially hazardous foods must be datemarked to be used within a total of 7 days including the date of preparation. To correct, date mark all cooked ready to eat potentially hazardous foods. ,

(Critical) Paneer, cut tomato, and cooked onions found at 45-55f on top rail of prep unit. Pic corrected by discarding these foods. All foods in reach in cooler of prep unit in kitchen found at 44-46f. Foods will be cooked before serving. Pic corrected by relocated these foods to working upright cooler. All potentially hazardous foods must be kept at 41f or below to minimize potential for bacterial growth. The prep unit is currently ordered out of service for all potentially hazardous foods until it has been repaired and can be shown to be able to hold potentially hazardous foods at 41f or below. ,

(Critical) Several dented cans found on dry food storage shelf in back storage room, and on the shelves in the grocery store area. Dented cans must be removed from stock, placed in designated area for dented cans, and discarded or returned to supplier for credit. To correct, check integrity of cans before stocking and relocate as needed to designated area. ,

(Critical) Chlorine sanitizer level in sanitizer compartment of 3-compartment sink and in wiping cloth bucket found below 25 ppm. Chlorine sanitizer concentration must be at 50ppm for proper sanitization of food contact surfaces. Pic corrected by re-mixing sanitizer to proper concentration. ,

(Critical) Numerous food contact surfaces such as utensils, dishes, produce dicer, and can opener found soiled. Food contact surfaces must be kept clean to sight and touch. To correct, re-wash all soiled dishes, and retrain food employees on proper washing techniques. ,

(Critical) Wash compartment of 3-compartment sink found filled with soiled dishes from last night. Pic washing dishes by hand in the meantime and not utilizing the wash, rinse, and sanitize compartments of the sink. Dishes must be submerged in soapy water and rinse water, and submerged in chlorine sanitizer for at least 10 seconds for proper dishwashing. To correct, wash dishes as needed throughout the day and finish dish washing before facility closes for the evening. Utilize all 3 compartments of the 3-compartment sink for proper dishwashing procedures. ,

(Critical) Food employee seen to handle soiled dishes during the ware washing process and then proceed to the kitchen area to cook food. Hands must be washed whenever soiled. Food employee corrected by washing hands.

Walls in kitchen and dishwashing area found soiled. Walls must be kept clean to sight and touch. To correct, clean walls and place on more frequent cleaning schedule. ,

Food contact surfaces such as hood, hood filters, fire suppression unit under hood, clean utensil shelving, shelving in coolers, and outside of microwave found soiled. Non-food contact surfaces must be kept clean to sight and touch. To correct, clean now and place on a more frequent cleaning schedule. ,

Handwashing signage not provided at handsink in kitchen and handsink in bathroom. Handwashing signage must be provided at all handsinks. To correct, provide handwashing signage. ,

Paneer, cut tomato, and cooked onions found at 45-55f on top rail of prep unit. Pic corrected by discarding these foods. All foods in reach in cooler of prep unit in kitchen found at 44-46f. Foods will be cooked before serving. Pic corrected by relocated these foods to working upright cooler. All potentially hazardous foods must be kept at 41f or below to minimize potential for bacterial growth. The prep unit is currently ordered out of service for all potentially hazardous foods until it has been repaired and can be shown to be able to hold potentially hazardous foods at 41f or below. Correct as indicated above. Snapple cooler in front area of facility is leaking water inside of unit. All equipment must be functioning properly. To correct, repair snapple cooler so that it is functioning properly. ,

Compartments of 3-compartment sink found soiled from last night. 3-compartment sink must be kept clean and cleaned at the end of the shift before closing the facility. Pic corrected by cleaning 3-compartment sink. ,

Both back exterior doors are not self-closing. All exterior doors need to be self-closing in order to minimize potential for pest entry. To correct, repair exterior doors so that they are self-closing. ,