Eat, Catering And Scratch Kitchen

Contact Information

1906 Packard
Ann Arbor, MI 48104

Health Report - 05/04/2015 (1 critical incident(s))

(Critical) Observed a container of tallagio cheese in the reach in cooler to not be date marked. Person in charge indicated that the cheese was prepared and put into container four days ago. Observed an open container of heavy cream in the reach in cooler to not be date marked. Pic indicated that this heavy cream was opened 3 days ago. Observed an open container of heavy cream in the glass reach in cooler and an open one gallon container of milk to not be date marked. Pic indicated that both of these items were opened 3 days ago. Ready to eat, potenitally hazardous foods that are cold held and not consumed within 24 hours shall be properly datemarked when prepared/opened. Corrected by properly datemarking these foods when they were opened/prepared and with a discard/consume by date of 6 days after that. Corrected

Please ensure you have renewed your food license for this facility. Once copy of license is received, please post in location viewable to the public

Observed several wood spoons at the prep table to be severely worn/frayed. When utensils reach this condition, pieces of the spoon could contaminate food. Corrected by person in charge discarding the wood spoons. Corrected

Observed the bulk containers of flour and sugar under the prep table to not be labeled. To correct, please properly label your bulk containers of food with the common name of the food

Observed the hood filters to be soiled and in need of cleaning. To correct, please have the hood filters cleaned now and place on a more frequent cleaning schedule.

Please provide documentation that a staff member has obtained manager level food safety certification within 90 days. Pic indicated that staff member has certification but no copy available at time of inspection. Please fax copy to our office 734-222-3930

Health Report - 11/17/2014 (3 critical incident(s))

(Critical) Observed serveral can of coconut milk to be severly dented. Discard cans or return to supplier. Corrected removing cans for return to supplier

(Critical) Observed several cleaners/sanitizers and hand moisturizer improperly stored throughout the facility. Correct by relocating cleaners/sanitizers and hand moisturizer to an approved location away from foods, food prep areas, single service utensil storage and equipment to minimize the potential for contamination of foods. ,

(Critical) The following food contact surfaces are not being cleaned at the required frequency: the prep tables, can opener, vegetable dicer, cutting board and the mixer. These surfaces must be cleaned a minimum of every 4 hours to minimize the potential for bacterial growth. Clean now and place on a more frequent cleaning schedule. Any clean in place equipment such as prep tables must include a 3 step cleaning process as discussed. Clean now and place on a more frequent cleaning schedule

Observed two bulk food storage bins with white powder to be unlabeled. Properly label all food to identify the food and avoid mix up/misuse. Correct by properly labeling the bulk food containers

Observed that the oven is in need of cleaning. Clean now and place on a more frequent cleaning schedule

Food employees observed to be doing food prep/cooking without proper means of hair restraint. Provide proper means of hair restraint such as ball caps, hair nets, etc. To minimize potential for hair to get on food. Correct as indicated above

Observed a cleaning brush used to clean the char broiler found sitting on top of bagged bread. Discontinue this practice and store the cleaning brush in a separate designated location away from food. Correct as indicated above

The following non-food contact surfaces need cleaning: hood filters and the canned food storage rack under mixer, the shelf under the prep table and the bottom shelf of the upright freezer (ice build up). Clean now and place on a more frequent cleaning schedule

Floors need cleaning. Especially at the floor wall juncture under the cooking equipment. Clean now and place on a more frequent cleaning schedule

Health Report - 06/03/2014 (3 critical incident(s))

(Critical) The menu has been changed to now include fried eggs and hamburgers. Provide a consumer advisory to all you menus containing these items. Please contact me if specific advisory language is needed or to have me review a draft of the advisory language prior to having it printed

(Critical) Observed a garlic in oil mixture being stored out at room temperature. Corrected by discarding. Garlic in oil mixtures must be held at 41f and below to prevent the growth of botulism

(Critical) Hamburgers were recently added to the menu. Provide a digital thermometer with a needle tip to accurately obtain cook-off temperatures of these thin animal foods

No trash can was provided at the back kitchen hand washing sink. Corrected by providing a trash can at this sink for paper towel disposal

The following surfaces are in need of cleaning at this time and more frequently in the future to eliminate food/dust build-up: the ceiling air vent grate, the table top fan, the dust pan, the floor drain in front of the walk in cooler and the floor around the three compartment sink drain

Health Report - 11/25/2013 (5 critical incident(s))

(Critical) Observed two open and partially used one gallon containers of cider in the walk in cooler. One of them was from a local orchard that does not pasteurize their cider. The owner indicated this cider was for personal use only. Corrected by the owner removing this cider from the facility. Only foods from approved sources may be kept in your facility

(Critical) Observed required food labels to be missing from several pre-packaged, bake at home foods in the freezer. Provide required labeling (food name, business name & address, weight, ingredients, food allergens) for these items

(Critical) Bulk vegetable stock and pot roast jus were observed cooling in large plastic containers. Corrected by switching to deep metal hotel pans, skimming off the fat layer on the jus, and periodic stirring. Ensure staff are utilizing rapid cooling techniques (multiple, uncovered metal pans to reduce the volume and increase the surface area of these foods). Consider the purchase of ice sticks or using a speed rack in the walk in cooler for cooling purposes

(Critical) The stock pot spouts are not being removed/disassembled for cleaning when the pots are cleaned. Dish washing staff present were shown how to disassemble and reassemble the spout. Provide necessary bottle brushes/tools to thoroughly clean these parts. Corrected by cleaning these parts

(Critical) Observed opened brie and fresh mozzarella cheese in the walk in cooler without last date of use stickers. Corrected by discarding

Back store room: observed a few single service items (plates) stored upright in stacks on the shelf. The top plates were discarded. Ensure single service items are protected by either storing them inverted or in a bag/container for protection

The drains for the three compartment sink and the food prep sink are in need of cleaning to eliminate the food debris build-up

The back-flow preventer on the water line for the coffee machine is leaking. Repair/replace this device with the same model to eliminate the leak

The mechanical closer for the back door is not attached to the door frame. Reinstall/repair as needed so this door is self closing

Health Report - 05/17/2013 (2 critical incident(s))

(Critical) This facility is using vinegar to pickle/preserve several vegetables (garlic scamps, beets, cucumbers, ramps, green tomatoes, etc. ). A hot vinegar solution is combined with these raw vegetables and then stored in the walk in cooler to extend the shelf life of these products (up to 2 weeks +/-). The chef indicated he would reduce the volume of product produced per batch and provide a seven day shelf life for these products. Additionally, the pork confit is made using a curing salt (pink salt containing nitrates). A variance is required for curing foods. The owner indicated he will stop using the pink salt for this product and may consider submitting a variance for this item.

(Critical) Observed a container of ricotta cheese opened on 5-7. This product should have been discarded at the end of your business day on 5-13. Corrected by discarding

Observed several employee garments (hat, jackets, used aprons, etc. ) hanging on a storage rack in the back room used for single service items. Ensure staff only hang these items on the provided hooks on the inside of the staff bathroom

Observed a wooden spoon used to make risotto that has small pieces of wood missing and several areas of rough wood. Corrected by discarding this spoon. The owner will provide a new replacement spoon

Health Report - 11/06/2012 (0 critical incident(s))

This incident (37205) does not have any more information on it

This incident (9616) does not have any more information on it

Health Report - 05/08/2012 (0 critical incident(s))

A non-smoking sign is not provided. Provide a non-smoking sign at your entry

Ensure staff are utilizing the provided test papers for preparing the sanitizer solutions (dish sink and spray bottles)

Provide a trash can at your kitchen hand washing sink for the disposal of paper towel

Observed the hand washing sink in the dish room to be blocked by dirty dishes waiting to be washed. Please keep access to your hand washing sinks at all times.

Observed two small grinders (coffee bean grinders) used for grinding spices to have some pieces missing of the plastic tops. Provide replacement grinders that are more durable

Health Report - 11/14/2011 (1 critical incident(s))

(Critical) Several small containers of rte, phfs made at this facility and stored in the walk in-cooler were not discarded once they reached their expiration date. These foods were discarded. Ensure someone is designated on a daily basis to purge foods that have expired

Observed metal hotel pans stored stacked on a bottom shelf of a prep table. Ensure your equipment has thoroughly air dried prior to stacking/placing in storage

Observed numerous containers of spices on a storage shelf lacking a name label. Please provide labels

Observed an employee's coat hanging from the corner post of a back storage room shelving unit. Please provide a coat hook rack for proper storage of coats/personal belongings