Franks Restaurant

Contact Information

334 Maynard
Ann Arbor, MI 48104

Health Report - 04/08/2015 (2 critical incident(s))

(Critical) Observed basement slicer blade, guard area and slicer surfaces with an accumulation of dried on food debris (slicer was not cleaned and sanitized after last use). All slicers must be disassembled then washed, rinsed and sanitized after use and must be clean to sight and touch. Pic corrected by disassembling slicer and washing, rinsing and sanitizing all slicer components at time of inspection. Violation corrected

(Critical) Observed pan of cooked sausage links in steam table in prep area with an internal food temperature of 80-86f. All other food in same steam table hot holding at 145f or more. Sausage links were double panned and placed in steam table 1. 5 hours ago per staff. All phf must be held at 135f or more. Do not double pan food in steam tables. Pic corrected by reheating sausage links to 165f at time of inspection and returning to steam table. Violation corrected

Observed excessive frost accumulation in basement chest freezer. To correct, please thaw and clean chest freezer as soon as possible so all surfaces are smooth and cleanable

Observed handsinks in basement restrooms (mens and ladies) not sealed to wall. To correct, please seal/caulk both handsinks as soon as possible

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

Observed ventilation filters in cooking area hood with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed no covered waste receptacle in ladies restroom. To correct, please provide as soon as possible

Observed the following areas in need of cleaning: *interior and interior door gaskets on prep unit cooler in upstairs prep area (accumulation of food debris). *interior of pizza prep unit in upstairs prep area (accumulation of food debris). *shelves under flat grill in cooking area (accumulation of grease and food debris). To correct, please clean all theses areas now and on a more frequent schedule.

Observed the following areas in need of cleaning: *floors, walls and ceiling in basement wic (accumulation of debris). *floor and walls in basement prep area near mixer (accumulation of food debris). *floors in dishwashing area (accumulation of debris). To correct, please clean all these areas now and on a more frequent schedule

Health Report - 10/23/2014 (3 critical incident(s))

(Critical) Observed the following food items in basement wic with signs of mold, spoilage, adulteration and/or past use by date: *opened packages of commercially prepared coney dog sauce and lasagna (mold and spoilage observed in food items). *loosely wrapped chub of corned beef (stored on same tray beneath spoiled coney dog sauce and lasagna and laying in pool of stagnant/putrid water). *containers of rte ricotta and cottage cheeses with use by dates that expired in june and july of 2014. All food in your restaurant must be safe and unadulterated at all times. To correct, need to rotate stock more often and discard all food with any signs of contamination. Pic corrected by discarding spoiled coney dog sauce, lasagna, corned beef, ricotta and cottage cheese at time of inspection. Violation corrected.

(Critical) Observed several packages of rte deli meats (ham, turkey, corned beef, pre-sliced gyro meat) in prep unit cooler in front prep area with expired or no consume by datemark labels. All potentially hazardous rte foods must be used or consumed within 7 days (day is slice/open date). To correct, please rotate stock more often and discard all expired meats as needed. Pic corrected by discarding all deli meats with unknown prep dates and properly datemarking all freshly sliced deli meats at time of inspection. Violation corrected

(Critical) Observed dirty dishes stored in handsink in dishwashing area. Also, observed food debris in handsink in front counter server area. All handsinks must be fully accessible for employee handwashing at all times. To correct, please do not store any items in or around any handsink at any time. Also, handsinks are not to be used as dump sinks. Pic corrected by removing all items from both handsinks in dishwashing and server areas at time of inspection. Violation corrected.

Observed the following areas in need of cleaning: *interior and interior door gaskets of both prep top coolers in cooking area (accumulation of debris). *shelves/steam table surfaces on cooking line (accumulation of food debris). *interior (walls, shelves, ceiling, floor) of basement wic (accumulation of dirt and debris). *basement wic door handle (heavy accumulation of sticky debris). To correct, please clean all these areas now and on a more frequent schedule

Observed 2 wet wiping cloths stored on counters in front counter server areas. After use, all wet wiping cloths must be stored and completely immersed in a properly mixed wiping cloth bucket of sanitizer to prevent the accumulation of bacteria on wiping cloths.

Observed interior and door handle of microwave oven in cooking area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed handsinks in basement restrooms (mens and ladies) not sealed to wall. To correct, please seal/caulk both handsinks as soon as possible

Health Report - 04/29/2014 (4 critical incident(s))

(Critical) Observed sanitizer concentration in both wiping cloth buckets in dishwashing area at 800-1000ppm of chlorine bleach. Please remember than bleach can become toxic at excessive levels. To correct, please mix wiping cloth buckets as per manufacturers directions (in this case 50-100ppm) and verify with test strips as needed. Pic corrected by remixing both wiping cloth buckets to 50ppm at time of inspection. Violation corrected.

(Critical) Observed can opener blade in prep area with an accumulation of dried on food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. Violation corrected

(Critical) Observed few packages of freshly sliced rte ham, turkey and salami in prep unit cooler in cooking area with no datemark labels. All potentially hazardous rte foods must be datemarked with a 7 day consume by datemark label (day 1 is slice/prep date). Pic corrected by properly datemarking all deli meats at time of inspection. Violation corrected

(Critical) Staff not verifying sanitizer concentrations with proper test strips in wiping cloth buckets often enough. Pic corrected by properly educating all staff on proper sanitizer concentrations and test strip usage at time of inspection. Violation corrected.

Observed broken equipment and general clutter in basement storage room (near ice machine). To correct, please remove all clutter and unnecessary items from facility as soon as possible.

Restaurant does not have a serv-safe certified manager employed in facility. Owner on-site and stated he will take serv-safe class as soon as possible. Correct within 90 days

Observed several drawers and shelves under and around grill in cooking area with an accumulation of grease and food debris. To correct, please clean now and on a more frequent schedule

Health Report - 11/05/2013 (1 critical incident(s))

(Critical) Observed facility not sanitizing plates and utensils properly as hot water temperature in dishmachine did not get above 160f as measured with heat tape. Pic called for repair at time of inspection. Staff will need to manually sanitize (with bleach or quat) all pans, plates and utensils in sink in back kitchen area until dishmachine properly repaired and then inspected by the washtenaw county health dept. I will check this item at follow up inspection. Correct within 10 days. ,

Observed interior of microwave oven in cooking area with an accumulation of sticky food debris. To correct, please clean now and on a more frequent schedule

Health Report - 05/08/2013 (0 critical incident(s))

Observed the following areas in need of cleaning: *interior of all coolers (including door gaskets) in cooking and prep areas (heavy accumulation of food debris). *all shelving in upright cooler and freezer in prep area (heavy accumulation of food debris). *all shelving around grill and prep top unit (heavy accumulation of grease and debris). *exterior surfaces of both toasters on shelf in prep area (heavy accumulation of greasy debris). To correct, please clean all these areas now and on a more frequent schedule

Observed several pieces of old equipment and general clutter in basement storage room. To correct, please remove all unnecessary items from facility as soon as possible

Observed ventilation filters in vent hood in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed handsink in mens restroom in basement with an accumulation of grimy debris and soap scum. To correct, please clean now and on a more frequent schedule

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

Health Report - 11/06/2012 (1 critical incident(s))

(Critical) Observed opened box of raw bacon on shelf in upright cooler in prep area stored above rte lettuce and tomatoes. All raw animal products must be stored below and away from rte foods at all times to prevent possible cross contamination. Pic corrected by moving bacon to bottom shelf of cooler at time of inspection.

Observed range top burners and shelving next to range top with a heavy accumulation of grease and food debris. To correct, please clean now and on a more frequent schedule

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

Observed interior and exterior surfaces of dishmachine with a heavy accumulation of scale and debris. To correct, please clean now and on a more frequent schedule

Observed walls and floor in basement wic with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed the following areas in need of cleaning: bottom of steam tables in cooking area (accumulation of stagnant water and food debris), prep unit lids and surfaces (accumulation of food debris), shelves and exterior surfaces of drawers under grill in cooking area (accumulation of greasy debris), shelves, tops of food containers and plastic tubs in dishwashing area (accumulation of greasy debris). To correct, please clean all these areas now and on a more frequent schedule.

Health Report - 11/08/2011 (1 critical incident(s))

(Critical) Observed housemade sauce in upright cooler in prep area stored in unapproved plastic container (reused chemical container) and empty soap containers on shelf above prep sink in back kitchen area (staff are reusing detergent/dishsoap containers for food storage). Please cease this practice immediately. All food containers in a restaurant must be safe and constructed of food grade quality materials which do not allow the migration of harmful substances, odors or tastes to food under normal use conditions. Pic corrected by discarding all used soap/chemical containers at time of inspection. Critical corrected

Observed interior, door gaskets, and compressor fan of upright coolers and freezers in prep area with a heavy accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed floors and walls of wic in basement with an accumulation of debris. Need to clean now and on a more frequent schedule

Observed ventilation filters above ovens in cooking area with an accumulation of dust and debris. Need to clean now and on a more frequent schedule

Observed facility currently using and storing bowls in flour and spice bins. Bowls are not approved for dispensing as they are a potential source of contamination (from employee hands). To correct, please obtain proper scooping utensils and store so them with the handle extending up and out of food product

Observed interior surfaces and door handle of microwave oven in prep area with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule. , observed tops of food containers (flour, spice bins) in prep area and in upright cooler (parm. Cheese) with an accumulation of dirt, debris and/or mold. To correct, please clean all these areas now and on a more frequent schedule

Health Report - 05/09/2011 (1 critical incident(s))

(Critical) Observed slicer in prep area with a heavy accumulation of debris. Slicer was not disassembled and cleaned after last use. All food contact surfaces of equipment must be 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 plastic single service forks, knives and spoons stored all jumbled together in utensil bin in server area. All utensils must be stored so the handles are all facing the same direction to prevent possible contamination of the food contact portion of utensil.

Observed the following areas in need of cleaning in upstairs prep area: shelf under grill, interior and exterior surfaces (including door handles and door gaskets) of upright coolers, and all shelves. To correct, please clean now and on a more frequent schedule.

Observed old, broken equipment and general clutter in basement storage areas. To correct, please remove all unnecessary items from facility as soon as possible.

Observed ice scoop handle laying in bowl of ice in display cooler in server area. All ice scoops must be stored with handle extending up and out of ice to prevent possible contamination of ice from employee hands

Health Report - 11/30/2010 (0 critical incident(s))

The stove top needs a good cleaning. All non-food contact surfaces must be frequently cleaned.

The storage compartment used for single service cup lids needs to be cleaned.

The storage shelf located under the microwave oven needs to be cleaned more frequently