Foggy Bottom Coffeehouse

Contact Information

7065 Dexter Ann Arbor Road
Dexter, MI 48130

Health Report - 07/08/2014 (1 critical incident(s))

(Critical) Portioned smoked salmon was found with exp date of 7/5. Be sure you are auditing dates and disposing of expired foods on time. Corrected by discarding.

Health Report - 01/13/2014 (1 critical incident(s))

(Critical) I observed cut lettuce, black bean salsa, soup, sliced ham, opened unsliced turkey, cole slaw and quiche all not posted with the required 7 day use by dates on them. All staff need to be sure to properly date mark foods. Corrected by dating all foods.

Health Report - 07/11/2013 (0 critical incident(s))

There was no chlorine detected in the sanitizer bucket at the espresso machine. You will need to change this one out more often. Change out once chlorine levels drop below 50ppm.

Provide a small wastebasket at the rear handwash sink.

Cell phone was stored on the meat slicer. Store personal items in a location away from foods or food contact items.

Health Report - 01/03/2013 (0 critical incident(s))

This incident (37726) does not have any more information on it

This incident (11248) does not have any more information on it

Health Report - 07/06/2012 (0 critical incident(s))

Light bulbs found stored on a rack with food contact items. Store them away from food or food contact items. Corrected.

The door seals on your reach in coolers need to be cleaned more often. Also, the interior of the milk cooler at espresso station is dirty and needs to be cleaned out daily!

Health Report - 01/03/2012 (2 critical incident(s))

(Critical) I observed polyurethane and carpet cleaner stored above and next to coffee beans on storage racks in the back room. Store all toxic items together and always on the bottom rack. Corrected by doing such.

(Critical) You don't have a consistent date marking system of your ready to eat, potentially hazardous foods. I observed slaw and 2 other cold salad not date marked. You also have several house made dairy based dressings that must be date marked. When date marking, add 6 days to day of prep/open to give 7 days total. You also need to date opened, uncut portions of deli meats and your trays of sandwiches. Corrected by date marking.

You need to always have sanitizer buckets made up with 50-100ppm chlorine and keep wiping cloths in them between uses. Use to wipe down prep surfaces and steam wands. Change out every 2 hours.

You need to obtain food grade containers to store your coffee beans in.

Observed duct tape on one of your dicers. Do not have tape on any food contact items as it renders them not cleanable.

Please clean the interior of the cabinets where the waste baskets are more often.

Please clean the bean roaster and the hood above it much more often.

Health Report - 07/07/2011 (1 critical incident(s))

(Critical) I found deli style lunch meats and other potentially hazardous foods (phf) at temperatures between 46-49 degrees f. Phf, must be held at a temperature of 41 degrees f. Or below. Adjust/repair/ clean the prep table so that it maintains a constant temperature of 41 degrees f. Or below. A temperature of 41 degrees f. Prevents bacteria growth. Bacteria growth can cause food borne illness. Use food thermometers to monitor cold holding temperatures. A follow-up inspection will be made to ensure correction of this violations.

Health Report - 02/01/2011 (1 critical incident(s))

(Critical) The plate inside the microwave oven has a lot of dried on cheese and food debris on it. Food contact surfaces must be frequently washed, rinsed and sanitized. This is the only way to keep them bacteria free and reduce the chances of a food borne illness. Staff must be pro active on cleaning of food contact surfaces. They must be routinely cleaned. Corrected at the time of inspection. The plate was taken out of service for cleaning as directed above.

The counter top under the pannini press needs to be cleaned. Again, counter tops must be frequently cleaned to prevent debris build up.

The bottom shelf of the stainless steel work table, needs to be cleaned. Non-food contact surfaces and counter tops must be frequently washed, rinsed and sanitized. This is the only way good sanitation can be maintained in the restaurant. These locations have to be routinely cleaned.