Flim Flam

Contact Information

2707 Plymouth Road
Ann Arbor, MI 48105

Health Report - 07/18/2011 (3 critical incident(s))

(Critical) Observed facility not sanitizing dishware properly as i measured 0 ppm of chlorine in dishmachine at time of inspection (sanitizer container was empty). All dishware and utensils must be sanitized as per manufacturers directions on chemical (in this case, 50-100ppm of chlorine). Staff must be checking soap and sanitizer levels often and verify concentrations with proper test strips as needed. Pic corrected by replacing sanitizer container with fresh product at time of inspection. Dishmachine was rechecked and is now sanitizing at 100ppm. Critical corrected

(Critical) Observed food contact portions of slicer (top portion above blades) with an accumulation of grease and debris (slicer was not properly cleaned after use yesterday). All fcs and slicer components must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by disassembling slicer and sending all fcs through dishmachine at time of inspection. Critical corrected.

(Critical) Observed kitchen employee prepping a rte salad with bare hands. Lack of handwashing and poor employee hygiene are the leading causes of foodborne illness transmission. 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 bare hand contact, rte foods and foodborne illness risk factors. Critical corrected.

This incident (11220) does not have any more information on it

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

Observed floors under grill and fryers in cooking area soiled with grease and debris. Need to clean now and on a more frequent schedule. , observed drain receptacle under spray rinse arm in dishwashing area soiled with mold and debris. To correct, please clean now and on a more frequent schedule

This incident (50998) does not have any more information on it

Observed several shelves under prep line in cooking area with an accumulation of dirt, debris and dust. To correct, please clean now and on a more frequent schedule. , observed interior door gaskets on ric in server area and dessert cooler near front door with an accumulation of debris and/or mold. Need to clean now and on a more frequent schedule. , observed compressor shield in ric in server area with a heavy accumulation of dust and debris. Need to clean now and on a more frequent schedule

Health Report - 01/18/2011 (1 critical incident(s))

(Critical) Observed several glass canning jars of pickles/pickled vegetables on shelf in dry storage area. Pic stated that these canning jars are for employee use only and not served to the public. Home canned food items are prohibited in a licensed food establishment and all food must be obtained from an approved source. Pic corrected by removing all canning jars from restaurant at time of inspection and will be educating staff on approved food sources. Critical corrected

Observed sides of cooking equipment in cooking area soiled with grease and debris. To correct, please clean now and on a more frequent schedule

Observed ceiling, walls, and floor of wif with an accumulation of ice and condensation (appears wif stuck in defrost mode for too long creating slip hazards). To correct, please repair wif as soon as possible so all surfaces are smooth and cleanable

Observed dishmachine drainboards not sealed to wall allowing water to collect on walls and floor. To correct, please reseal drainboards to wall as soon as possible

Observed ventilation covers on ceiling in both public restrooms with an accumulation of dust and debris. To correct, please clean now and on a more frequent schedule

Observed clean steak knives stored in a utensil bin in server prep area (in front of service window) that had an accumulation of debris. All clean utensils must be stored in a clean, dry location and protected from sources of contamination. To correct, please clean all utensil bins more often.

Wif has an accumulation of condensation dripping from ceiling and walls and i observed several unopened boxes of food stored below melting condensation. All food must be stored in a clean, dry location and protected from sources of contamination. To correct, please relocate all food to another location in freezer as soon as possible

Observed water leaking from ceiling tiles in cooking and dishwashing areas. Leaking water is not contaminating any food, utensils or clean equipment. Pic has already called for repair. Please correct as soon as possible

Observed interior door gaskets on prep unit cooler in cooking area with a heavy accumulation of debris. Please clean now and on a more frequent schedule. , observed top of ice machine door (exterior) with an accumulation of debris. To correct, please clean now and on a more frequent schedule.

Health Report - 07/08/2010 (6 critical incident(s))

(Critical) Observed raw hamburger, several packages of cheese, deli meats, sliced tomatoes, raw chicken and rte housemade salad dressings in prep unit cooler (top and bottom) with an internal food temp of 48-55f. Cooler is not functioning correctly. All phf must be cold held at 41f or below at all times. Do not store any phf in this cooler until properly repaired and inspected by the wash county health dept. Correct within 10 days. Pic temporarily corrected violation by discarding all hamburger, cheese, deli meats, sliced tomatoes, raw chicken and salad dressings. I will check this item at follow up inspection

(Critical) Observed inconsistent and/or no datemark labels on several rte foods (deli meats, housemade salads and dressings) in wic. Also, some rte foods had an 8 day expiration date. All phf rte foods must have a 7 day consume by datemark label at all times (day 1 is prep/slice date). Also be sure to properly datemark unused portion of deli meats after slicing. Pic corrected by discarding food with unknown prep dates (housemade salads) and properly datemarking all freshly prepared foods (deli meats and housemade dressings). Critical corrected.

(Critical) Observed pan of moldy housemade rice pudding on wic shelf. All housemade desserts must be used or discarded with 7 days (day 1 is prep date) and must always be discarded if there any signs of spoilage. To correct, please rotate stock more often and discard any spoiled/adulterated foods. Pic corrected by discarding rice pudding. Critical corrected

(Critical) Observed raw hamburger, several packages of cheese, deli meats, sliced tomatoes, raw chicken and rte housemade salad dressings in prep unit cooler (top and bottom) with an internal food temp of 48-55f. Cooler is not functioning correctly. All phf must be cold held at 41f or below at all times. Do not store any phf in this cooler until properly repaired and inspected by the wash county health dept. Correct within 10 days. Pic temporarily corrected violation by discarding all hamburger, cheese, deli meats, sliced tomatoes, raw chicken and salad dressings. I will check this item at follow up inspection. , observed raw hamburger, several packages of cheese, deli meats, sliced tomatoes, raw chicken and rte housemade salad dressings in prep unit cooler (top and bottom) with an internal food temp of 48-55f. Cooler is not functioning correctly. All phf must be cold held at 41f or below at all times. Do not store any phf in this cooler until properly repaired and inspected by the wash county health dept. Correct within 10 days. Pic temporarily corrected violation by discarding all hamburger, cheese, deli meats, sliced tomatoes, raw chicken and salad dressings. I will check this item at follow up inspection. Follow up site visit 7/26/10: prep unit cooler in prep area has been repaired and is cold holding at 40f. Ok to put cooler back into service. Please continue to monitor cooler as needed

(Critical) Observed container of housemade gravy on wic shelf with an internal food temp of 95f. Food was made 4 hours ago per pic. As stated in past, all phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within 6 hours. Staff must be utilizing shallow pans and ice baths before placing food into wic. Staff must be monitoring food as it passes through temp danger zone. Pic corrected by discarding gravy and educating staff on proper cooling procedures. Critical corrected

(Critical) Observed dishwasher scrape food out of pan into trash can with hands, then lightly spray off hands with spray nozzle over garbage disposal then handle clean dishware from dishmachine. This practice must be ceased immediately. All employees must wash their hands thoroughly after handling soiled plates and anytime their hands get contaminated. All dishwashers must have clean hands before handling clean dishware. Pic to educate all staff on proper handwashing procedures including how and when to wash. Critical corrected

Observed covered container of housemade gravy being cooled in wic. Always use ice baths before placing food into wic and leave food uncovered as food passes through temp danger zone

Observed salad tongs stored on top of rte lettuce in lettuce drawer in side server prep area. All utensils must be stored in a clean dry location. Do not store utensils on top of rte food as utensils can become contaminated by employee hands. To correct, please store tongs in approved holder outside of drawer. , observed scooping utensils in dessert station in side server area stored in small amount of stagnant water in dipper well. Dipper well was turned off. As stated in past, if storing utensils in dipper well, dipper well must be turned on all times to prevent accumulation of bacteria on utensils.

Observed prep unit cooler in cooking area (top and bottom) unable to hold a temp of 41f or below. To correct, please repair as soon as possible. Correct within 10 days