Fleetwood Diner

Contact Information

300 S. Ashley
Ann Arbor, MI 48104

Health Report - 04/03/2015 (3 critical incident(s))

(Critical) Chlorine test kit not being used to check sanitizer concentration at automatic warewashing machine. Please use your chlorine test kit a minimum 3 times daily to assure proper sanitizer concentration at automatic warewashing machine. Corrected at time of inspection by employee using her test kit to check sanitizer concentration at automatic warewashing machine. It is extremely important that the dishmachine is monitored for soap and sanitizer a minimum 3 times daily before breakfast, lunch and dinnner since there is no 3-compartment sink. Provided pic with dishmachine chart to aid in monitoring

(Critical) No sanitizer present at automatic warewashing machine. Sanitizer shall be provided at proper sanitizer concentration per manufacturer's label use instructions. Corrected at time of inspection: eco-lab representative on site at end of inspection to replace tube; dishmachine now sanitizing at proper sanitizer concentration

(Critical) Observed employee not washing their hands when circumstances required handwashing. Food employees shall wash their hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils and unwrapped single service articles. Corrected at time of inspection by discussing with employees when to wash hands, including after handling soiled dishes; which includes washing hands after clearing soiled dishes from the tables and washing hands prior to contacting clean dishes when unloading the dishmachine.

These areas in need of cleaning: floors under / next to cooking equipment, handle area on some of the refrigeration / freezer units in basement and underside of fire suppression system above hot holding unit. Please clean now and as often as necessary to maintain in clean condition. Overall cleanliness excellent, including all food-contact surfaces. Thank you.

Observed torn gasket on true one door upright reach-in-cooler in basement closest to ice machine. Please replace gasket to provide a good seal and smooth, easily cleanable surface

Please provide a sign in employee / public restroom notifying food employees to wash their hands. Per pic the signs are taken by customers, consider painting the words near the handwash sink. "food employees shall wash their hands before returning to work"

Observed light bulbs in basement storage without light shields. Please provide properly installed light shields with end caps to protect the light bulbs

Cardboard lining some shelving units in basement storage. Please discontinue using cardboard to line shelving units and provide a non-absorbent, smooth, easily cleanable surface

Floors in poor repair near hot holding unit rear kitchen. Please replace to provide smooth, easily cleanable surface

(1) spray rinse arm leaking. Please repair and maintain in good repair. (2) handwash sink in basement leaking at the faucet. Please repair and maintain in good repair. (3) one of the ice machine drain lines observed with an air break. Please re-establish the air gap. The air gap shall be twice the pipe diameter above the flood rim of the receiving receptacle.

Health Report - 10/03/2014 (3 critical incident(s))

(Critical) Observed cooked sausage cooling improperly on shelf under grill. Cooked potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Corrected at time of inspection by relocating pan of cooked sausage to upright freezer in basement to finish cooling properly. Please use your thermometer to assure proper cooling is occuring within the parameters stated above

(Critical) Some potentially hazardous food items stored on shelf on right side of prep unit. The pan of deli meat found at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by discarding third pan of deli meat found at 48°F - 49°F. The raw broccoli, onion and cut tomato mixture (hippie hash) was just removed from upright reach-in-cooler still maintaining at proper temperature. Discussed removing some non-potentially hazardous food items from top section of prep unit, including raw cut green peppers, raw cut onions (2 kinds) and pickles and storing the potentially hazardous food items, deli meat and hippie hash mixture on top of prep unit to maintain at 41°F or below at all times. There is minimum refrigeration space on cook line; please review food arrangement in coolers with all staff to eliminate potential for any potentially hazardous food items to be stored at unsafe tempertatures. There should always be space on the bottom right corner in the 2 door upright for extra trayed raw egg storage.

(Critical) Refrigerated, ready-to-eat, potentially hazardous food items found without proper date marking. These food items once opened, prepared or removed from the freezer shall be clearly marked with the discard date. Corrected at time of inspection by properly labeling the cole slaw and tuna salad (made today per pic). The whipped cream once opened will also need date marking. Please add 6 days. The opened milk is used within 24 hours per pic

Some grocery bags used for food storage. Please provide food-grade bags or food-grade containers for food storage

These areas in need of cleaning: sides of cooking equipment and floors under cooking equipment. Please clean now and as often as necessary to maintain in clean condition

(1) observed standing water on bottom of one door prep unit on cook line. Please repair to eliminate standing water. (2) some refrigeration/freezer door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable.

One of the light bulbs in the light fixture over the dishwash area not functioning. Please replace to provide adequate lighting in this area

Some light bulbs in basement observed without light shield. Please provide properly installed light shields with end caps or covers for fixtures

Exterior ambient air thermometers on some refrigeration units inaccurate. Please provide accurate ambient air thermometers for all refrigeration units to monitor temperatures

No covered waste receptacle in unisex restroom in basement. Please provide covered waste receptacle for storage of sanitary napkins

Chlorine sanitizer concentration high in wet wiping cloth solution at front counter. Please use your test kit to monitor to assure proper concentration per manufacturer's label use instructions

Health Report - 03/27/2014 (0 critical incident(s))

Some grocery bags used for food storage. Please provide food-grade bags or food-grade containers for food storage

No covered waste receptacle in unisex restroom in basement. Please provide covered waste receptacle for storage of sanitary napkins

Dumpster lid found in open position. Please keep closed when not in use

Refrigeration door gasket on true one door upright reach-in-cooler in basement in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Front counter closet to cook line in poor repair. Please resurface or replace to provide smooth, easily cleanable surface. Owner is aware of the counter and was planning on replacing it this year

Cardboard lining some shelving units in basement. Please remove and replace with non-absorbant, smooth, easily cleanable surface

(1) please re-establish the air gap for one of the ice machine drain lines in the basement; currently an air break. The air gap shall be twice the pipe diameter above the flood rim of the drain or a minimum one inch. (2) observed leak at hot water control knob at handwash sink in basement restroom. Please repair and maintain in good repair

Ice scoop stored improperly in ice bin front counter. Please store in a clean, protected location or with handle above the ice level

Health Report - 07/24/2013 (5 critical incident(s))

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without proper date marking. Once opened, prepared or removed from the freezer these food items shall be clearly marked with the discard date. Corrected at time of inspection by clearly marking the discard date on the bags of cooked corned beef and bags of sliced ham in basement refrigeration units. Date prepared known by pic. Some food items are made daily and if used within 24 hours do not need date marking. Per pic this includes cut tomatoes, cole slaw, etc

(Critical) Observed cooked sausage cooling improperly on cook line. Please use one or more of the following methods listed when cooling cooked potentially hazardous food items, cooked potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F. Corrected at time of inspection by placing pan of cooked sausage uncovered in the reach-in-cooler to finish cooling properly. Cooked sausage found at 75°F on top of two grill presses on grill; per pic cooked off within the last hour

(Critical) Plate of partially cooked bacon stored on the counter at improper temperature. Corrected at time of inspection by cooking off bacon to >165°F on flat top. Per pic had just partially cooked off bacon within the last hour. Another plate of fully cooked bacon also on prep table. You may store fully cooked bacon at room temperature

(Critical) Raw animal food items found stored improperly in basement refrigeration units. Corrected at time of inspection by relocating all raw animal food items to bottom shelf in one of the one door upright reach-in-cooler's in the basement. Raw chicken was stored next to feta cheese in one unit and raw hamburger next to cooked corned beef & raw sausage above sliced cheese in another reach-in-cooler. Please discuss with all food employees raw animal food (meat and eggs) storage on the bottom shelf in refrigeration units away from and below any ready-to-eat food items

(Critical) Please provide proper food thermometer that is suitable for measuring the temperature of thin mass foods. Not corrected

Facility using "t-shirt carry out" bags for food storage. Please provide food-grade bags for food storage

Some glasses front counter stacked wet. Please allow clean dishes and utensils to drain/air dry prior to stacking

These areas in need of cleaning: area under cooking equipment, walls behind cooking equipment and floors under cooking equipment. Please clean now and as often as necessary to maintain in clean condition

(1) paper towel dispenser front counter handwash sink in poor repair; please repair or replace so paper towels can be dispensed properly from dispenser. (2) some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable. (3) observed some rusty shelving in some of the basement refrigeration units

Please replace the styrofoam support for the microwave oven with a smooth, non-abosrbant, easily cleanable surface. Consider refinished pieces of wood

Please hang mop up to dry between uses

Observed food employee without hair restraint or beard restraint. Please provide hair restraints for all food employees to effectively restrain their hair and to prevent them from touching their hair. In addition please provide beard restraint for employees with beards

Health Report - 02/13/2013 (0 critical incident(s))

Certified manager certificate expired. Please provide copy of current certified food safety manager certficate for one full time employee within 90 days.

Health Report - 08/09/2012 (0 critical incident(s))

Observed one of the dumpster lids open. Please close dumpster lids when not in use

, floors and walls under and behind grill in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

Basement refrigeration door gasket split on unit to the far right. Please replace to provide good seal and so smooth and easily cleanable

Please provide covered waste receptacle for restroom

Ice scoop found stored improperly ice bin front counter. Please store ice scoop in clean protected location; ice scoop observed laying in the ice

Health Report - 02/08/2012 (0 critical incident(s))

Gasket upright reach-in-cooler far left side in basement in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Please provide covered waste receptacle in restroom

Please discontinue using plastic grocery bags for food storage and provide food-grade storage bags

Section of light shield cover missing front kitchen. Please provide light shield to properly protect the light bulbs in light fixture

Some coats found stored improperly. Please store in designated area away from food, clean equipment, utensils, single-service items and clean linens

These areas in need of cleaning: area under grill including back wall and floors under cooking equipment. Please clean now and as often as necessary to maintain in clean condition

Please provide food-grade scoops with handles for dispensing hash browns and bulk sugar in basement bulk food bin. Currently using bowl for hash browns and single-service cup for sugar

Please provide proper sanitizer test kit for monitoring sanitizer at automatic warewashing machine. Facility has iodine test kit; please provide chlorine test kit. Please check chlorine concentration at automatic warewashing machine several times daily

Health Report - 08/16/2011 (3 critical incident(s))

(Critical) These surfaces in need of cleaning: food-contact surfaces of slicer and knife on clean knife storage rack. Not corrected. Set aside to be properly cleaned and sanitized. ,

(Critical) Gyro meat found on gyro machine at 108°F. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection pic sliced remaining gyro meat off cone and reheated sliced gyro meat on grill to >165°F. One of the burners is out on the gyro machine, discontinue use of the gyro machine until repaired

(Critical) One of the drain lines extending from rear of ice machine in basement found with an air break, please provide air gap. Air gap shall be twice the pipe diameter above the flood rim of the drain. Not corrected. ,

Several refrigeration/freezer door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable

No paper towels available at front counter handwash sink. Please provide at all times

Employee restroom handwash sink draining slowly. Please repair and maintain in good repair

Gyro machine not operating properly to cook food to proper temperature. Gyro machine should be capable of cooking/reheating gyro meat to proper temperature. Check cooking/reheating instructions on gyro box

Two of the beverage air one door uprights in basement are not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below. One cooler holding raw meat, eggs, pasteurized processed cheese, sour cream, whipped cream and sliced corned beef. Sysco just delivered food this morning; confirmed food items on receipt; per pic bags of corned beef sliced this morning. No temperature violation; relocated all food items to refrigeration units maintaining at proper temperature. To make room some boxes of produce, whole tomatoes and lettuce stored outside refrigeration units until repaired. Ambient air temperature on this cooler found at 49°F. The other one door upright used for raw produce storage only, no potentially hazardous food items stored in this unit. Ambient air temperature on this cooler found at 44°F, both of these units are ordered out of service for the storage of potentially hazardous food until they are repaired and capable of maintaining food at 41°F at all times.

Please discontinue using plastic grocery bags for food storage and provide food-grade storage bags

Improper cooling method observed for cooked sausage. Potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F. Corrected by spreading out sausage in two pans instead of stacking in one pan. You may also use a sheet tray

These areas in need of cleaning: floors under all cooking equipment, sides of cooking equipment, area under cooking equipment including back wall, shelf below gyro machine including exterior electrical box and conduit, several refrigeration door gaskets and basement floors in some areas. Please clean now and as often as necessary to maintain in clean condition

Health Report - 02/11/2011 (2 critical incident(s))

(Critical) Corned beef found cooling improperly from previous evening in upright reach-in-cooler in basement. Cooked and cooled potentially hazardous food shall cool from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours. Critical corrected: at time of inspection discarded corned beef found at 53°F. Corned beef was in a bag with some slits. The corned beef will need to be removed from the bag to cool properly. Please discuss with staff and monitor to assure proper cooling. Provide list of all food items that are cooked and cooled, including how often, quantity and how the food is cooled

(Critical) First aid kit found stored improperly. Please store in a separate location away from food, clean equipment and utensils, single-service items and clean linens. Critical corrected: at time of inspection relocated first aid kit away from microwave and food items on shelf above freezer

Please provide covered waste receptacle in restroom

Handwash sink not accessible for handwashing. Corrected at time of inspection by relocating buckets out of sink

Please discontinue double stacking food on top of prep unit to prevent potential contamination

Please continue to work on seal for side door to eliminate gap

Chicken found thawing improperly. Please thaw food using one or more of the following methods listed

Improper cooling method in place for cooling corned beef. Please use one or more of the following methods listed to cool propelry

Food employee observed without hair restraint. Food employees shall wear a hair restraint that effectively restrains their hair

Ice scoop found stored improperly in ice bin front counter. Please store in a clean, protected location or with handle above the ice

Please replace cracked light shield in basement

Several refrigeration door gaskets found in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Please replace styrofoam supports for microwave oven with a smooth, easily cleanable support. Please replace overturned crates in basement for storage with smooth, easily cleanable shelving units that provide the items a minimum 6 inches above the floor

These areas in need of cleaning: interior bottom of some refrigeration units, shelving in some refrigeration units and area under microwave oven. Please clean now and place on routine cleaning schedule

These areas in need of cleaning: sides of cooking equipment, floors under equipment and floors under overturned crates in basement. Please clean now and as often as necessary to maintain in clean condition

(1) one of the drain lines extending from rear of ice machine in basement found with an air break; please reattach drain line to provide proper air gap a minimum twice the pipe diameter above the flood rim of the drain. (2) hot and cold water control knobs in public/employee restroom spraying water when turned on. Please repair and maintain in good repair

Health Report - 08/17/2010 (2 critical incident(s))

(Critical) Gyro meat found on vertical broiler at 78°F with one heating element turned on. Critical corrected: at time of inspection shaved off all gyro meat and fully cooked off on grill to >165°F. Cooked gryo meat then placed into freezer to cool. Per pic two heating elements are not functioning. You may not use the gyro machine for cooking gyro meat until it is repaired and capable of continuously cooking all gryro meat to be held hot or to cool.

(Critical) Observed food employee contacting ready-to-eat food with bare hands. Critical corrected: at time of inspection interrupted food employee to wear gloves when contacting ready-to-eat food items (toasted bread would be included)

Observed food employee without hair restraint. Food employees shall wear hair restraints that effectively restrain their hair and to prevent the employee from touching their hair

Ice scoops found stored improperly in ice bin and ice machine. Please store ice scoop in clean, protected location or with handle above the ice level

Gyro meat placed onto towel in front of grill after being cooked. Please discontinue using towels in direct contact with food and use single-use towels or deli tissue paper. Corrected at time of inspection

Side door found with gaps at bottom and sides of door. Please elminate any gaps to prevent potential entry of insects and rodents

Handwash sink not accessible for handwashing. Corrected at time of inspection by removing soiled dishes

Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable

These areas in need of cleaning: floor/wall juncture under dishwash area, floors under all cooking equipment, several refrigeration door gaskets and interior bottom some refrigeration units in basement. Please clean now and place on routine cleaning schedule

Sausage food cooling improperly under grill. Cooked potentially hazardous food shall be cooled within 2 hours from 135°F to 70°F and within 4 hours from 70°F to 41°F. Please use one or more of the following methods listed. Corrected at time of inspection by placing the shallow pan of cooked sausage into the upright reach-in-cooler uncovered