Creekside Grill & Bar

Contact Information

5827 Jackson Road
Ann Arbor, MI 48103

Health Report - 11/10/2014 (4 critical incident(s))

(Critical) With your cooler down at the grill and the salad cooler down, you do not have sufficient capacity to hold your product at safe temps. Ice is not a safe method to hold product for long periods of time. Within 3 weeks, you need to have the grill cooler and the salad cooler repaired and holding 41*f or less. I will be back to verify in 3 weeks.

(Critical) I found milks in the bar cooler at 46-49*f. Must be holding 41*f or less. Do not use this unit until repaired and holding 41*f or colder. I also found pans of cheese held on ice at next to the grill at 46*f. Ice cannot be a means to hold foods cold at this hot area. The cooler at the grill area needs to be repaired. I will be back in 3 weeks to verify you have repaired this unit. In the meantime, you need to keep the cheeses in a working cooler and not on ice. Finally, you have a pan of cut lettuce sitting on ice on the prep table. You need to repair the salad storage cooler that is mounted on the wall within 3 weeks when i will be back to verify it is working.

(Critical) I observed improper re-heating of cold items being stocked on the steam wells. Staff pulled product out of the cooler and put onto the steam table. Products were found at 48-53*f. Staff need to keep product in cooler until ready to pan up and heat on the stove and/or in the microwave to 165*f or greater before stocking into steam wells. Be sure to use thermometer to verify re-heat temps. Corrected by re-heating rapidly on stove(product was only out of temp for an hour). Use charts i left with you.

(Critical) I observed ribs, pasta, pulled pork, potatoes, soup all in containers with condensation in them, indicating product was not cooled before covering them. I want you to complete the cooling chart for all cooked and cooler product and i will be back in 3 weeks to verify you have safe cooling methods in place.

You have a lot of clutter throughout your facilty, much of which is stored on the floors. I want you to go through all your stuff and remove items that are not a part of your restaurant business. The stuff that is, i want you to find homes for it where it is organized and on shelves and off the floor. I will be back to verify this has been done in 3 weeks.

The bar cooler needs new gaskets.

You are not keeping your facilty clean enough. The following areas were found dirty: the floors and walls under all the equipment and shelves throughout your facility, the racks in the basement walk in cooler, the interior of the cooking and hot holding equipment, the top of the dishmachine, walls and pipes at the dishwasher, all of your dry good storage containers and the floors where clutter is preventing staff from being able to clean the floors. Also, the bar in the basement is in need of a thorough cleaning. Staff also left dirty dishes from last night. They need to finish cleaning before leaving for the night. The walls and lines in the beer walk in cooler need a thorough cleaning. I will be back in 3 weeks to verify your store has been cleaned.

Health Report - 04/22/2014 (1 critical incident(s))

(Critical) Observed 2 containers of housemade rte coleslaw, 2 pans of leftover housemade rte scalloped potatoes and individual plates of housemade hash brown pie slices in 2 door upright cooler in server prep area with expired or no datemark labels. All potentially hazardous housemade rte foods must be properly labeled with a 7 day datemark label (day 1 is prep date) and must be discarded when foods exceed expiration date. Pic corrected by properly datemarking freshly prepared potatoes and pie and discarding coleslaw containers with unknown prep dates at time of inspection. Violation corrected. , observed container of commercially prepared cottage cheese in 2 door upright cooler in server area with a use-by date of 4/7/14. Also, observed 1/2 gallon of chocolate milk in ric in upstairs bar area with a use-by date of 4/14/14. All potentially hazardous rte foods must be used or discarded within 7 days (day 1 is open date). To correct, please rotate stock more often and discard expired foods as required. Pic corrected by discarding expired cottage cheese and milk at time of inspection. Violation corrected.

Observed floor drains under pop machine in upstairs bar area and floor drain in basement bar area with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule. , observed floor in basement pop syrup station area with an accumulation of grease and debris (appears bulk oil tanks may have leak). To correct, please clean now and on a more frequent schedule

Observed pin hole leak/water leaking from faucet on upstairs prep sink (across from dishmachine). To correct, please repair leaking faucet as soon as possible

Observed interior of milk & lemon/lime cooler in upstairs bar area with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Observed outside dumpster enclosure in back of parking lot soiled with trash, litter and scrap wood. Need to clean area immediately. Pic stated that contractor was on-site at time of inspection and will correct violation today

Observed several boxes of food stored on floor in basement wif. All food must be stored in a clean, dry area and stored a minimum of 6 inches off of floor at all times to protect food from potential sources of contamination

Health Report - 10/28/2013 (1 critical incident(s))

(Critical) Observed server in upstairs prep area scooping rte tortilla chips out of bulk container with bare hands. Food employees shall not 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, proper glove use, rte foods and foodborne illness risk factors at time of inspection. Violation corrected.

Observed floors under all cooking equipment in upstairs cooking area with an accumulation of grease and food debris. To correct, please clean now and on a more frequent schedule

Observed ceilings in basement wic and basement keg cooler in poor repair (broken, hanging). Owner already in process of repairing. To correct, please finish repairs as soon as possible so all surfaces are smooth and cleanable.

Observed interior of microwave oven on cooking line with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed lid on outside grease barrel dumpster left open. All doors and lids on all dumpsters must be closed and tight fitting to prevent entry of unwanted pests, insects and rodents

Observed outside dumpster area enclosure with an accumulation of wood, litter and debris on ground next to and around trash dumpster. To correct, please clean this area now and on a more frequent schedule.

Observed missing light shields on lights in basement wic and wif. To correct, please provide as soon as possible

Health Report - 04/24/2013 (1 critical incident(s))

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

Observed several mops in both upstairs and basement mop sink areas not hung up to dry. All mops must be hung up after use to allow for proper air drying

Observed ventilation hood in basement not functioning correctly. Hood was being repaired at time of inspection. All cooking areas must be properly ventilated at all times. To correct, please finish repair as soon as possible. , observed ventilation filters above char-grill in upstairs cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed interior of smoker in basement cooking area soiled with greasy food debris. To correct, please clean now and on a more frequent schedule. , observed interior of broiler oven on upstairs cooking line with a heavy accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule

Observed packages of raw beef being thawed in bowl of stagnant water in prep sink across from dishmachine. Please remember that stagnant water can accumulate bacteria. To correct, all phf must be thawed under refrigeration or under cool running water at all times

Observed no light in ventilation hood in upstairs cooking area (bulb burned out in char-grill hood). Staff stated that fixture has possible electrical problems. To correct, please repair light fixture and provide light in vent hood as soon as possible

Observed interior door gasket on true upright cooler in salad prep area broken and causing a poor seal on cooler door. To correct, please repair or replace door gasket as soon as possible

Observed floors under upstairs cooking equipment and prep line steam tables with an accumulation of grease and/or debris. To correct, please clean now and on a more frequent schedule. , observed interior walls, floors and ceiling of beer keg cooler in basement with an accumulation of mold, scale and debris. To correct, please clean now and on a more frequent schedule

Observed trash dumpster enclosure area in back of parking lot with an accumulation of litter and debris. To correct, please clean now and on a more frequent schedule

Health Report - 10/30/2012 (0 critical incident(s))

Observed ventilation hood in basement cooking area not functioning properly. All cooking areas must be properly ventilated at all times. To correct, need to repair as soon as possible. If this violation is not corrected in required timeframe, enforcement actions may be required

Observed staff drying clean plates with a wiping cloth after dishes and plates come out of automatic dishmachine. All dishware and utensils must be completely air dried after dishwashing. Cannot use wiping cloths to dry clean dishware as the cloths can accumulate bacteria.

Observed old equipment and general clutter in basement storage room. To correct, please remove all unnecessary items from facility as soon as possible

Observed floor drain under pop machine in bar area soiled with mold and debris. To correct, please clean now and on a more frequent schedule

Health Report - 04/23/2012 (1 critical incident(s))

(Critical) Observed pan of rte mashed potatoes in prep area steam table with an internal food temperature of 88-98f. All other food in same steam table hot holding at 155f or more. Staff stated correct reheating procedures (rapidly reheating in microwave), but did not verify temperature before placing in steam table. Since potatoes have been in steam table for less than an hour, pic corrected by reheating potatoes 165f in microwave and returning to steam table at time of inspection. Critical corrected.

Observed several uncovered food containers in one door upright cooler on end of cooking line. All food must be protected from sources of contamination at all times. To correct, please cover all food with lids or plastic wrap when storing in coolers.

Observed interior door gaskets on 1 door upright cooler on end of cooking line split and in poor repair. As a result, food debris is collecting in gaskets. To correct, please replace split gasket as soon as possible

Observed ventilation hood in basement cooking area not functioning correctly. To correct, need to repair as soon as possible. , observed ventilation filters above char-grill with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed clean plates stored directly next to extension cords, tools and old light fixture under prep counter on server side. All clean utensils must be stored in a clean dry area and not exposed to sources of contamination. To correct, please relocate all plates to an approved location as soon as possible. , observed clean utensils (ladles, spatulas, steak knives, metal stem thermometers) on shelves in prep area stored in utensil bins that have an accumulation of debris. To correct, please clean all utensil bins now and on a more frequent schedule

Observed floor drain under pop machine in bar area with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule. , observed floors in wic (corners, under shelves) in basement with an accumulation of sticky debris. To correct, please sweep and mop floor now and on a more frequent schedule

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

Health Report - 10/06/2011 (6 critical incident(s))

(Critical) Observed pans of rte sliced tomatoes and rte shredded cheeses in top rail of salad prep unit cooler at the end of the cooking line with internal food temps of 58-75f. All other phf in bottom of same unit cold holding at 39f. Upon further investigation, discovered that top rail cooling switch was turned off. All phf must be cold held at 41f or below at all times. Please remind and educate staff about proper cold holding procedures as needed. Pic corrected by discarding sliced tomatoes and cheeses and turning on top rail switch at time of inspection. Rechecked top portion of cooler after 1 hour, now cold holding at 41f. Critical corrected. , observed pans of rte housemade dressings (ranch, bleu cheese) and housemade rte coleslaw in tabletop cold holding unit in server salad prep area with internal food temps of 55-65f. Upon further investigation, pic discovered that staff forgot to turn unit on this morning, so unit has been on less than 1 hour before i arrived for inspection. All phf must be cold held at 41f or below. At all times. Need to educate and train all staff on proper cold holding procedures and the temperature danger zone. Staff must also be monitoring food temps with a calibrated food thermometer as well to ensure food is holding properly. Pic corrected by discarding housemade dressings and coleslaw at time of inspection. Unit was rechecked after 1 hour and is now cold holding at 41f. Critical corrected.

(Critical) Observed pans of rte mashed potatoes and beer cheddar sauce in hot holding cabinet under prep line with internal food temps of 100-110f. All phf must be hot held at 135f or more at all times. Food was prepped less than an hour ago per pic, so pic corrected by reheating potatoes and cheddar sauce to 165f then placing in steam table on prep line. Critical corrected

(Critical) Observed several containers (7) of housemade rte dairy based sauces and salad dressings in basement wic shelf with expired use by datemark labels (some dressings expired 10-14 days ago!). All potentially hazardous housemade sauces and dressings must be used or discarded within 7 days (day 1 is prep date). To correct, please rotate stock more often and discard all expired sauces or dressings as required. Pic corrected by discarding all expired sauces and dressings at time of inspection. Critical corrected.

(Critical) Observed line cook handle rte foods with bare hands, then quickly wash hands (less than 10 seconds) in handsink at end of cooking line and begin food prep again. When confronted about bare hand contact, cook stated that he washes his hands in between all orders so he doesn't wear gloves. Bare hand contact violation had already been cited, but i checked the handsink where he did a quick wash and rinse for verification purposes. Handsink water was ice cold and there were no used paper towels in trash can next to handsink. Cook stated that there had been no hot water at this handsink all throughout lunch. . . But this was not true either. I observed hot water in handsink after 30 seconds of use. Improper hand washing and poor employee hygiene are some of the leading causes of foodborne illness transmission. Employees must wash their hands with soap and hot water for 20 seconds and properly dry hands with disposable towels. Corrected by educating staff on proper hand washing procedures (including how and when) and foodborne illness risk factors at time of inspection. Please retrain all staff on proper hand washing procedures as needed and as soon as possible

(Critical) Observed pan of adulterated pasta noodles on shelf in wic. Noodles had a putrid, acidic smell when i opened the lid and there was no datemark label on pan. All food in the restaurant must be safe and unadulterated at all times. Pic corrected by discarding noodles at time of inspection. Critical corrected.

(Critical) Observed line cook scrape coleslaw off of cooked hamburger with bare hands, then continue putting condiments on hamburger bun with bare hands, then grab and plate a handful of french fries out of pan with bare hands. At no time in this process, did the cook wash his hands or put on plastic gloves. All food employees shall not handle rte foods with bare hands and shall utilize proper utensils and plastic gloves at all times. Corrected by educating staff on proper glove use, raw vs. Rte foods and foodborne illness risk factors. Critical corrected

Observed old equipment and clutter in basement storage room. To correct, please remove all broken equipment and unnecessary items from facility as soon as possible

Observed dirty maintenance ladders leaning against clean dishware rack in upstairs dishwashing area and leaning against boxes of pop in basement dry storage area. All food, s/s items and clean dishware must be stored in a clean, dry location and protected from sources of contamination at all times. To correct, please relocate both ladders to proper storage area as soon as possible

Observed floors under all equipment on cooking line soiled with grease and debris. Need to clean now and on a more frequent schedule

Observed interior of smoker (shelves and interior surfaces) in basement soiled with a heavy accumulation of burnt on food debris. Need to clean now and on a more frequent schedule

Health Report - 04/28/2011 (2 critical incident(s))

(Critical) Observed many containers of housemade rte sauces, dressings, cole slaw, mashed potatoes and rte sliced deli meats in several different coolers located throughout entire facility with no datemark labels. All housemade potentially hazardous rte foods (including deli meats) must have a 7 day datemark label at all times (day 1 is prep/slice date). Pic corrected by discarding all phf (mentioned above) with unknown prep dates and properly datemarking freshly prepared food. Please retrain all staff on proper datemarking procedures as needed. Critical corrected.

(Critical) Observed pans of rte baked beans, baked beans, and mashed potatoes in steam table on cooking line with an internal food temp of 85-100f. Other food items on same cooking line (3 soups, rice) had internal food temps of 165-175f. Upon further investigation, staff indicated that some of the foods were microwaved before being placed in steam table and others were not. All phf must be rapidly reheated to 165f or more before placing in steam tables. Steam tables are designed to hold temperatures, not cook food. Staff stated beans and potatoes were in steam table for 1 hour so pic corrected by reheating beans and potatoes on range and microwave to 165f then returning foods to steam table. Critical corrected

Observed dirty ladder leaning up against clean dishware rack in dishwashing area. All maint. Items need to be stored in an area which does not possibly contaminate food, single service items or clean equipment. To correct, please relocate ladder to proper storage area as soon as possible

Observed interior of microwave ovens in cooking and prep areas with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed floors in cooking and prep areas of kitchen, under cooking and cooling equipment and in basement wif with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed several shelves on the cooking and prep lines with a heavy accumulation of debris. Please clean now and on a more frequent schedule

Observed the interior and exterior of several pieces of cooking and cooling equipment soiled with debris and dried on food debris including: upstairs and basement ovens, basement smoker, sides of cooking equipment, grill, range, and the interior of several coolers and freezers throughout facility. To correct, please clean now and on a more frequent schedule

Observed old equipment and general clutter in storage room in basement. To correct, please remove all broken equipment and unnecessary items from facility as soon as possible

Health Report - 11/17/2010 (1 critical incident(s))

(Critical) Observed the drainline of the ice machine to extend down into the floor drain. This item was corrected by pic (person-in-charge) by providing the required air gap above the drain the ice machine drain line drains into. This item was corrected during this routine inspection

Observed interior of microwave oven located in kitchen with interior cover missing exposing fan blades. Should replace missing fan blade cover on interior surfaces of microwave oven for an easily cleanable surface inside the microwave oven