Famous Hamburger

Contact Information

1739 Plymouth Rd.
Ann Arbor, MI 48105

Health Report - 08/28/2012 (2 critical incident(s))

(Critical) Observed pan of rte chili in steam table in cooking area with an internal food temperature of 110-120f. Pic stated that chili was taken out of wic and placed in steam table (set on low setting) an hour ago and usually takes 3-4 to slowly reheat. This reheating method is not approved. All phf must be rapidly reheated to 165f within 2 hours. To correct, need to reheat chili on grill or in microwave oven before placing food in steam table. Since food has only been in steam table for 1 hour, pic corrected by reheating chili to 165f in microwave oven and returning chili to steam table at time of inspection. Critical corrected

(Critical) Observed no paper towels at both handsinks in kitchen prep and cooking areas. Paper towels were observed in restrooms and server area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by restocking all empty paper towel dispensers at time of inspection. Critical corrected

Observed interior of microwave oven in prep area (including door handle) soiled with food debris. To correct, please clean now and on a more frequent schedule

Observed non-food contact surfaces of slicer (back of base, guard area) with an accumulation of food debris (raw tomato slice stuck near bottom of slicer). All food contact surfaces of slicer were clean to sight and touch, but staff need to do a better job of cleaning and sanitizing all areas of slicer (including base and guard areas) after use. To correct, please educate and train employees on proper slicer cleaning procedures as soon as possible

Observed no soap in dishmachine (soap container empty). To correct, please ensure all dishwashers are aware of proper dishmachine operations. Staff must be checking levels of soap and sanitizer levels more often and replace as needed. Pic corrected by opening and hooking up a new soap bottle at time of inspection

Observed the following areas in need of cleaning: *floors under fryers and cooking area (greasy), *floors under and next to upright freezer in cooking area (accumulation of grease and sticky debris), *floors under reach in cooler in server area (accumulation of debris/food debris), *walls, floors in dining room restrooms (restrooms were not cleaned from yesterday) to correct, please clean all these areas now and on a more frequent schedule

Observed 5 gallon bucket near pop machine in server area 90% full of discarded pop (from customer glasses). Facility has only been open for 1 hour. Staff indicated that bucket was not dumped yesterday. Discarded food and beverages cannot be left out overnight as they attract insects and rodents. To correct, need to dump waste bucket now and on a more frequent schedule

Observed the following equipment in need of cleaning: *interior of ice cream freezer in server area (accumulation of sticky food debris), *push button on nacho cheese machine in prep area (accumulation of sticky debris). To correct, please clean these areas now and on a more frequent schedule.

Observed thermometer in bottom of prep unit cooler in cooking area not functioning correctly. To correct, please replace as soon as possible

Observed used mop stored in dirty mop water in mop bucket in back kitchen area (mop water was not dumped last night). All mops must be hung up after use to allow for proper air drying

Observed cutting board in server prep area (not same cutting board that was cited at last inspection) with deep cuts and scoring. To correct, need to resurface or replace cutting board as soon as possible so all surfaces are smooth and cleanable

Observed several packages of plastic lids stored under handsink sewer line in server dessert station area (lids were still in original packaging). All food and single service items must be stored in a clean, dry area and not stored under possible sources of contamination. To correct, please relocate lids to approved storage location as soon as possible.

Observed a heavy accumulation of ice on floor in wif creating a slip hazard. To correct, need to remove ice as soon as possible so all surfaces are smooth and cleanable

Health Report - 03/07/2012 (1 critical incident(s))

(Critical) Observed slicer blades and base in back prep area soiled with sticky and dried on food debris (slicer was not disassembled and cleaned after use last night). All slicers must be disassembled then washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by disassembling slicer, then washing rinsing and sanitizing all slicer components at time of inspection. Critical corrected

Observed an accumulation of ice on floor in wif creating a possible slip hazard. To correct, please remove ice as soon as possible so all surfaces are smooth and cleanable

Observed the following areas in need of cleaning: counter under grill in cooking area (heavy accumulation of grease and debris), top of prep unit cooler (accumulation of food debris), sides and edges of drawer coolers in cooking area under grill (accumulation of sticky food debris). To correct, please all these areas now and on a more frequent schedule. , observed compressor fan shields on ceiling in wic with a heavy accumulation of dust and debris. To correct, please clean now and on a more frequent schedule

Observed cutting board on prep line with deep scoring and unable to cleaned and sanitized properly. To correct, need to resurface or replace cutting board as soon as possible

Observed both floor drains in back kitchen area (under 3 compt sink, and under prep sink) with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule

Health Report - 09/06/2011 (2 critical incident(s))

(Critical) Observed 3 chemical spray bottles stored on edge of prep shelf on prep line directly over single service items (s/s to-go containers). All chemicals must be stored below and away from food and s/s items at all times to protect from sources of contamination. Pic corrected by relocating chemical bottles to proper storage area at time of inspection. Critical corrected

(Critical) Observed can opener blade and base with an accumulation of sticky debris. All can openers must be washed, rinsed and sanitized every 24 hours or throughout the day as needed. Pic corrected by sending can opener through dishmachine at time of inspection. Critical corrected

Observed box of individually wrapped rte cookies stored under handsink sewer line in front prep area (near milkshake machine). All food and single service items must be stored in a clean, dry location and stored in a protected manner. Cannot store food under sewer lines. To correct, please relocate cookies to approved location in kitchen as soon as possible

Observed no soap at handsink in mens restroom (dispenser empty). All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing

Observed interior of microwave oven in prep area soiled with debris. To correct, please clean now and on a more frequent schedule

Observed floor drain and 3 compt sink drain line under 3 compt sink with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule

Health Report - 10/27/2010 (3 critical incident(s))

(Critical) Observed floor drain under pop machine in dining area draining slowly and starting to overflow into cabinet. To correct, please repair as soon as possible. , observed water leaking from 3 compt sink drain line (wash compt). To correct, please repair as soon as possible. , observed hot water fixture on handsink in cooking area broken. Employees are currently utilizing handsink in back kitchen area to wash hands. To correct, please repair broken handsink fixture as soon as possible. Correct with 10 days. I will check this item at follow up inspection.

(Critical) Observed employee in prep/cooking area assemble toppings (olives, lettuce) on rte hamburgers with bare hands. Bare hand contact with rte foods is a potential source of contamination and possible foodborne illness. Employees shall not handle rte foods with bare hands and shall utilize proper utensils and plastic gloves at all times. Critical corrected by educating staff on bare hand contact, rte foods and foodborne illness transmission. Critical corrected

(Critical) Observed flat of raw shell eggs and pan of raw beef stored above rte tuna salad and bottle of rte salad dressing in ric on prep line. All raw animal foods must be stored below and away from rte foods at all times to prevent cross contamination. Pic corrected by relocating eggs and beef to bottom shelf of ric and relocating dressing and tuna salad to top shelf. Critical corrected.

Observed ventilation covers on ceilings in both restrooms soiled with dust and debris. To correct, please clean now and on a more frequent schedule.

Observed exterior surfaces of nacho cheese machine in cooking area soiled with burnt on cheese and debris. To correct, please clean now and on a more frequent schedule

Observed handsink in ladies restroom not sealed to wall (sealant is cracked). To correct, please reseal handsink to wall as soon as possible.

Observed no paper towels at handsink in front prep area (near shake machine). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Health Report - 05/03/2010 (3 critical incident(s))

(Critical) Observed pan of par cooked chicken breasts in refrigerated drawer under grill with an internal food temp of 90-100f. Also observed pan of par cooked hamburgers on top of unheated portion of grill in cooking area with an internal food temp of 118-125f. Chicken and hamburger were par cooked 1. 5 hours ago per pic. Par cooking and storing food in the temp danger zone is not an approved food safety procedure. Phf must be fully cooked then either held at 135f or more, or rapidly cooled and held at 41f or below at all times. Do not store phf for unknown lengths of time in the temp danger zone. Pic corrected by reheating chicken and hamburger to 165f then hot holding at 135f. Also corrected by educating staff on proper cooking and hot holding temperatures and procedures. Pic stated that facility will no longer par cook phf.

(Critical) Observed several containers of housemade rte hummus and rte garlic sauce in wic with improper and inconsistent datemarking labels. Some had 10 day use by dates, some had wrong prep dates (tomorrow's date) some had no date at all. All phf rte housemade sauces and dressings must be properly datemarked with a 7 day consume by datemark label (day 1 is prep date). Pic corrected by properly datemarking all rte sauces. Critical corrected

(Critical) Observed can of whipped cream in top of prep unit cooler with an internal food temp of 58f. Whipped cream being stored upright in prep unit so only bottom of can is in contact with cold holding portion of unit. All phf must be cold held at 41f or below at all times. Pic corrected by discarding whipped cream. Staff to store whipped cream on shelf in bottom portion of prep unit from now on. Critical corrected

Observed interior bottom of ice cream freezer in front counter prep area with an accumulation of spilled ice cream and debris. To correct, please clean now and on a more frequent schedule. , observed interior of nacho cheese machine in prep area with an accumulation of old food residue (dried on cheese). Please clean now and on a more frequent schedule. , observed outside a paprika shaker on shelf in prep area soiled with sticky debris. Please clean now and on a more frequent schedule. , observed interior door gaskets on several reach in coolers in cooking area with a heavy accumulation of food debris. To correct, please clean now and on a more frequent schedule.

Observed floor drain under pop machine in front counter area with an accumulation of mold and debris. Please clean now and on a more frequent schedule. , observed floor under grill, deep fryers and coolers in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule.

Observed several boxes of food (sliced potatoes) stored on wif floor. All food must be stored in a clean dry location and stored a minimum of 6 inches off of floor at all times

Observed wif floor with a heavy accumulation of ice creating a possible slip hazard. To correct, please defrost and clean wif floor as soon as possible so all surfaces are smooth and cleanable

Observed wiping cloth bucket stored in handsink in cooking area. All handsinks must be fully accessible at all times and are to be used for handwashing only. Do not store food or cleaning items in or on any handsink at any time.

Observed several packages of paper cups and plastic lids stored under handsink sewer line in front counter area. All food and single service items must be stored in a clean dry location and not stored under possible sources of contamination