Gandy Dancer

Contact Information

401 Depot Street
Ann Arbor, MI 48104

Health Report - 03/25/2015 (5 critical incident(s))

(Critical) Some food-contact surfaces in need of cleaning: interior salad spinner in prep kitchen, a few sautee pans under flat top grill, cutting board, two ladles, a few insert pans on clean dish storage racks. Food-contact surfaces shall be clean to sight and touch. Corrected at time of inspection by properly cleaning and sanitizing some items or setting other items aside for soaking, cleaning and sanitizing. Please review proper cleaning procedures with all dishwashers including pre-soaking as necessary, inspecting clean dishes before placing on clean dish shelves and proper cleaning in place method with larger items such as the salad spinner

(Critical) No paper towels available at bar handwash sink. Paper towels shall be provided at all handwash sinks at all times. Corrected at time of inspection by providing paper towels in the paper towel dispenser at the bar handwash sink. Please refill as needed

(Critical) No soap available at bar handwash sink. Soap shall be available at all handwash sinks at all times. Corrected at time of inspection by providing soap in soap dispenser at bar handwash sink

(Critical) No sanitizer present at automatic warewashing machine in three different locations. Sanitizer shall be used in accordance with the epa-registered label use instructions. Corrected at time of inspection: eco-lab representative on site to repair all warewashing machines. (1) sanitizer needed to be primed at warewashing machine in bakery. Eco-lab rep demonstrated to pic how to prime machine; chlorine sanitizer now provided at proper concentration. (2) sanitizer too weak and tube replaced on warewashing machine at bar; chlorine sanitizer now provided at proper concentration. (3) sanitizer bucket empty at glass warewashing machine in main kitchen; chlorine sanitizer now provided at proper sanitizer concentration.

(Critical) Sanitizer test kit not being used to monitor sanitizer concentration at automatic warewashing machines. Please begin using chlorine test kit daily at all 3 dishmachines to monitor for proper sanitizer concentration. Corrected at time of inspection by pic using chlorine test kit to confirm proper sanitizer concentration at each of the warewashing machines. Provided pic with chart to use to record sanitizer concentration daily for each warewashing machine.

Observed some food container lids that were cracked or chipped. Please replace to provide a smooth, easily cleanable surface and to prevent potential contamination

These areas in need of cleaning: underside of shelf above range on cook line, handle area microwave oven in pantry, oven catch tray, interior 2 drawer on cook line (not plugged in used for miscellaneous storage), floors next to flat top grill under oil containers and end of drain line from ice bin at waitress station that terminates in the floor drain near the kitchen warewashing machine. Please clean now and as often as necessary to maintain in clean condition

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

Observed several light shields in the dishwash area without end caps. Please provide properly installed light shields with end caps to protect the light bulbs in the light fixtures

Observed large floor mixer stand with peeling paint. Please remove peeling paint to prevent potential contamination and to provide a smooth, easily cleanable surface

(1) floor tile grout missing in several areas throughout kitchen. Please replace grout as needed to provide smooth, easily cleanable surface and to eliminate standing water in these areas. (2) observed piping near food prep sinks rear kitchen with peeling paint. Please remove peeling paint to prevent potential contamination and to provide a smooth, easily cleanable surface

Handwash sink on the right side in men's restroom closest to the bar draining slowly. Please repair and maintain so sink drains properly

Health Report - 09/24/2014 (6 critical incident(s))

(Critical) Observed shellstock tags without last date of sale recorded on the tag. Shellstock tags shall remain attached to the container until the container is empty; the date when the last shellstock from the container is sold or served shall be recorded on the tag or label; the identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags for 90 calender days from the date recorded on the tag. Not corrected. Pic will train staff to record last date of sale on tags. , observed employee using handwash sink on cook line to fill pitchers of water for the cook line. Handwash sinks shall only be used for handwashing. Corrected at time of inspection by discussing with pic; he will train all staff to fill water pitchers ahead of time and store near cook line to use as needed or fill pitchers from the rear 3-compartment sink

(Critical) Insufficient air gap provided for some ice machines and ice bins throughout facility; including ice machine near bakery, ice machine and ice bin in dry storage room, ice bin at bar, ice bin at upstairs waitress station. . The air gap shall be twice the pipe diameter above the flood rim of the drain. Not corrected. , please provide handwash reminder signs at handwash sinks in public/employee restrooms and handwash sink at upstairs waitress station. Sign shall notify employees to wash their hands.

(Critical) Waste lines from ice storage bins at waitress stations in dining area connected with the waste lines from the water dispenser spill tray overflow. The waste line from ice storage bins and ice machines shall not be directly connected with another waste line and shall be drained through an air gap. Not corrected. , insufficient air gap provided for some ice machines and ice bins throughout facility; including ice machine near bakery, ice machine and ice bin in dry storage room, ice bin at bar, ice bin at upstairs waitress station. . The air gap shall be twice the pipe diameter above the flood rim of the drain. Not corrected. ,

(Critical) Observed employee not washing their hands when circumstances required handwashing. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils and unwrapped single-service items after handling soiled equipment or utensils. Corrected at time of inspection by interrupting dishwasher to wash their hands after contacting soiled dishes before contacting clean dishes. Pic will discuss with all employees. , two door randell dessert reach-in-cooler not maintaining food at proper temperature in main kitchen. Refrigeration shall be capable of maintaining food at 41°F or below. Corrected at time of inspection by discarding all potentially hazardous food items in cooler including cream sauce on top of cooler and all cheesecakes on bottom of cooler found at 50°F - 52°F. Unit was not plugged in; pic plugged in unit. At end of inspection unit maintaining food <41°F

(Critical) Two door randell dessert reach-in-cooler not maintaining food at proper temperature in main kitchen. Refrigeration shall be capable of maintaining food at 41°F or below. Corrected at time of inspection by discarding all potentially hazardous food items in cooler including cream sauce on top of cooler and all cheesecakes on bottom of cooler found at 50°F - 52°F. Unit was not plugged in; pic plugged in unit. At end of inspection unit maintaining food <41°F. , no waste receptacle at handwash sink in bakery kitchen. Please provide a waste receptacle in close proximity to all handwash sinks for proper disposal of soiled paper towels

(Critical) Observed employee using handwash sink on cook line to fill pitchers of water for the cook line. Handwash sinks shall only be used for handwashing. Corrected at time of inspection by discussing with pic; he will train all staff to fill water pitchers ahead of time and store near cook line to use as needed or fill pitchers from the rear 3-compartment sink. , observed employee not washing their hands when circumstances required handwashing. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils and unwrapped single-service items after handling soiled equipment or utensils. Corrected at time of inspection by interrupting dishwasher to wash their hands after contacting soiled dishes before contacting clean dishes. Pic will discuss with all employees

Observed employee without hair restraint. Food employees shall wear hair restraints that effectively restrain their hair. , observed employee with jewelry on arms. Food employees may not wear jewelry on their arms and hands when preparing food

Observed some cracked food container lids in various areas of kitchen. Please replace once cracked or chipped to provide a smooth, easily cleanable surface. , observed ice transfer buckets stored improperly. Please invert to protect against potential airborne contamination and to allow buckets to drain between uses.

No waste receptacle at handwash sink in bakery kitchen. Please provide a waste receptacle in close proximity to all handwash sinks for proper disposal of soiled paper towels. , these areas in need of cleaning: floor/wall juncture in bakery kitchen, exterior refrigeration units in bakery (including handle areas), refrigeration door gaskets on several units, underside of shelves above cook line, underside of shelves above ranges in main kitchen, underside of large mixer, bulk food bin lids and ledges of bulk food bins, floor/wall juncture in several areas main kitchen, floors in dry storage area and floors under ice bin at bar. Please clean now and as often as necessary to maintain in clean condition

These areas in need of cleaning: floor/wall juncture in bakery kitchen, exterior refrigeration units in bakery (including handle areas), refrigeration door gaskets on several units, underside of shelves above cook line, underside of shelves above ranges in main kitchen, underside of large mixer, bulk food bin lids and ledges of bulk food bins, floor/wall juncture in several areas main kitchen, floors in dry storage area and floors under ice bin at bar. Please clean now and as often as necessary to maintain in clean condition. , several refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Observed ice transfer buckets stored improperly. Please invert to protect against potential airborne contamination and to allow buckets to drain between uses. , waste lines from ice storage bins at waitress stations in dining area connected with the waste lines from the water dispenser spill tray overflow. The waste line from ice storage bins and ice machines shall not be directly connected with another waste line and shall be drained through an air gap. Not corrected. ,

Observed employee with jewelry on arms. Food employees may not wear jewelry on their arms and hands when preparing food. , observed some cracked food container lids in various areas of kitchen. Please replace once cracked or chipped to provide a smooth, easily cleanable surface

Some clutter and unnecessary equipment stored in dry storage/catering room. Please sort through and get rid of any items not used in the operation or maintenance of facility. Please organize remaining items to make it easier to keep clean and to prevent potential harborage conditions

Several refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable. , observed employee without hair restraint. Food employees shall wear hair restraints that effectively restrain their hair

Please provide handwash reminder signs at handwash sinks in public/employee restrooms and handwash sink at upstairs waitress station. Sign shall notify employees to wash their hands. , some clutter and unnecessary equipment stored in dry storage/catering room. Please sort through and get rid of any items not used in the operation or maintenance of facility. Please organize remaining items to make it easier to keep clean and to prevent potential harborage conditions

Health Report - 03/11/2014 (1 critical incident(s))

(Critical) Observed 3 pans of rte housemade butter sauces and pan of rte rice on steam table in cooking area with internal food temperatures of 115-125f (steam table turned down too low). All potentially hazardous rte foods must be hot held at 135f or more at all times. Sauces and rice have been in steam table for 1. 5 hours per pic. Pic corrected by reheating all sauces and rice to 165f and turning up steam table temp at time of inspection. Violation corrected.

Observed floor drain receptacle in corner of dishwashing area with a heavy accumulation of mold and debris. To correct, please clean now and on a more frequent schedule

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

Observed interior of ovens at end of cooking line and in bakery with an accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule

Observed several single service to-go containers stored upright on shelf in coffee station area in kitchen. To correct, please store all s/s items inverted so food contact portion of container is protected from potential sources of contamination

Observed several uncovered dessert items (ice cream, cheesecakes) in ric in dessert station area. All food must be covered when storing to protect from potential sources of contamination.

Observed food storage shelves in wic rusty and in poor repair. To correct, please resurface or replace all rusty shelves in wic so all surfaces are smooth and cleanable

Health Report - 09/24/2013 (4 critical incident(s))

(Critical) Observed pan of housemade bacon vinaigrette in steam table in prep area with an internal food temperature of 46-55f. Food was removed from wic and placed in steam table to slowly reheat an hour ago per pic. All phf must be rapidly reheated to 165f within 2 hours. Please remember that steam tables are designed to hold hot temperatures, not for cooking or rapid reheating. Pic stated that normal procedure is to rapidly reheat sauces and foods on stove or microwave oven before placing food in steam table. Pic corrected by reheating bacon vinaigrette to 165f at time of inspection. Violation corrected.

(Critical) Observed can opener blades in prep area (main kitchen and bakery) 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 both can openers through dishmachine at time of inspection. Violation corrected.

(Critical) Observed housemade rte desserts (cheesecake, pastries, creme brulee) in ric in main kitchen with no datemark labels. Also, observed couple of rte dressings in wic with 9 and 10 day consume by datemark labels. All potentially hazardous rte foods must be labeled with a 7 day consume by datemark label (day 1 is prep date). Pic corrected by educating staff on proper datemark procedures and correctly datemarking all freshly prepared desserts, and dressings at time of inspection. Violation corrected

(Critical) Restaurant serves a weekly sunday brunch buffet and several rte self-serve food items (including fresh seafood, fresh salads and other bread and pastries) are not protected from sources of potential contamination. Facility does not utilize sneeze guards, display cases or other effective means to protect the rte foods at the buffet. To correct, will need to provide adequate protection on all rte food items as soon as possible or eliminate self service and have employees serve food as needed. I will check this item at follow up inspection. Correct within 10 days

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

Observed 2 clean knives stored in between pieces of equipment on main prep line. All clean utensils must be stored in a clean, dry area and not exposed to sources of potential contamination. Pic relocated knives to proper storage area at time of inspection. Violation corrected

Observed floors under cooking equipment and fryers on cooking line with an accumulation of grease, food debris, paper products, plates and cups. To correct, please clean now and on a more frequent schedule

Observed several employee cups in prep and cooking areas of kitchen not covered. All employee cups and beverages must be covered with a lid and straw to protect employee hands from touching top of cup and exposing their hands to potential contamination (from drinking surface).

Observed filters in ventilation hoods in kitchen and bakery with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

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

Health Report - 03/13/2013 (1 critical incident(s))

(Critical) Observed interior faceplate on ice machine in bakery area with an accumulation of rusty debris (appears debris is from front door hinge). All fcs must be washed, rinsed and sanitized as per manufacturers directions and must be clean to sight and touch. Pic corrected by taking ice machine out of service and removing ice at time of inspection. Staff also washed, rinsed and sanitized ice machine as required. Violation corrected.

Observed several food racks in wic in poor repair (rusty, rough edges). To correct, please repair or replace all damaged shelving in wic so all surfaces are smooth and cleanable.

Health Report - 09/26/2012 (3 critical incident(s))

(Critical) Observed facility not datemarking housemade rte sauces and dressings in wic correctly. Observed some containers with prep dates, some with discard dates, and some with 10 day discard dates. All potentially hazardous rte foods (including housemade sauces and dressings) must be properly datemarked with a 7 day discard date (day 1 is prep date). To correct, please educate and train staff on proper and consistent datemarking procedures as needed. Pic corrected by properly datemarking all freshly prepared dressings and discarding all sauces/dressings with unknown prep dates. Critical corrected.

(Critical) Observed facility not sanitizing pans and utensils properly as i observed 0 ppm of chlorine in dishmachine in pastry prep area. Dishmachine needs to be sanitizing as per manufacturers directions (in this case 50-100ppm). Pic called ecolab for repair at time of inspection. Ecolab arrived at time of inspection and repaired machine. Machine now sanitizing at 50ppm. Critical corrected.

(Critical) Observed hot water dishmachine in kitchen not sanitizing properly as utensil surface temperatures were not above 160f as measured with heat tape. Pic called ecolab for repair at time of inspection. Ecolab arrived at time of inspection and repaired dishmachine. Dishmachine now sanitizing above 160f and verified with heat tape. Critical corrected

Observed ceiling overhang on main prep line still in poor repair. No paint flaking observed , but sections held together with duct tape and in need of repair. Pic stated that bid has been obtained and facility in process of getting repaired. Repair as soon as possible, must correct within required timeframe

Observed the following areas in need of cleaning: *floor drains under server prep unit and dishmachine in kitchen area (accumulation of mold/food debris). *floors under server prep unit and cooking line equipment (heavy accumulation of grease and/or food debris). To correct, please clean all these areas now and on a more frequent schedule

Staff not checking sanitizer concentrations in dishmachines often enough. To correct, please educate and train employees on proper sanitizer concentrations and test strip usage as needed

Observed interior of drawer coolers (that are being used to store steak cooking tag indicators rare, medium etc. . ) with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule. , observed sheet pans on dry storage shelves (which are being used to store spices/soy sauce) with a heavy accumulation of sticky food debris. To correct, please clean now and on a more frequent schedule

Observed interiors on several ovens on cooking line with a heavy accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule.

Health Report - 03/22/2012 (0 critical incident(s))

Observed the following areas on the end of the cooking line in need of cleaning: interior of alto sham, interior of blodgett ovens, and interior of steamers (all have an accumulation of debris and/or burnt on food debris). To correct, please clean all these areas now and on a more frequent schedule.

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

Observed case of orange juice stored under leaking conduit fixture in wic in bakery area (clear water observed leaking on top of orange juice case). All food must be stored in a clean, dry location and protected from sources of contamination. To correct, please relocate orange juice to approved location as soon as possible

Observed ceiling overhang on main prep line in poor repair. Paint is chipping and some sections held together with duct tape. This overhang is on the main prep line and directly above several rte foods. To correct, please repair and repaint overhang as soon as possible to prevent paint/drywall flakes from possible falling down into food items. , observed water leaking from conduit fixture in bakery wic. To correct, please repair as soon as possible

Observed facility not washing pans and utensils properly as there was no soap in dishmachine (soap dispenser empty). To correct, please check soap and sanitizer levels often and replace as needed

Observed floors and sides of cooking equipment on cooking line with an accumulation of grease and food debris. To correct, please clean now and on a more frequent schedule

Health Report - 09/14/2011 (1 critical incident(s))

(Critical) Facility not able to properly sanitize glassware, pans and utensils as i measured 0ppm of bleach in glassware dishmachine in main kitchen and 0ppm of bleach in dishmachine in pastry prep area. All dishmachines must be sanitizing as per manufacturers directions on chemical (in this case 50-100ppm). Ecolab called at time of inspection. Both dishmachines repaired and are now sanitizing at 100ppm. Critical corrected. Will need to educate, train and ensure all staff are checking sanitizer concentrations in all dishmachines with proper test strips as needed. Please rewash and sanitize all glassware, pans and utensils as needed

Observed missing floor tiles (which are collecting stagnant water) in front of wic in dry storage area (near storage rooms). To correct, please repair or replace all missing tiles as soon as possible

Observed cutting board on salad prep line with deep grooves and scores allowing debris to collect in grooves. All cutting surfaces must be smooth and cleanable at all times. To correct, please replace or resurface as soon as possible

Observed old equipment and general clutter stored next to trash dumpsters on outside trash dumpster area. To correct, please remove and all unnecessary items from facility as soon as possible

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

Observed floors and sides of equipment on cooking line with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed interior of steamer and both blodgett ovens at end of cooking line with an accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule

Employees not checking sanitizer concentrations in dishmachines on a regular basis. To correct, please educate and train employees on proper warewashing procedures as needed

Health Report - 03/14/2011 (2 critical incident(s))

(Critical) Observed interior of several ovens, alto shams and some coolers with an accumulation of burnt on food debris and/or debris. To correct, please clean now and on a more frequent schedule

(Critical) Observed containers of housemade rte bleu cheese dip, dill sauce and mango chutney in bottom portion of ric in salad prep area with expired datemark labels. All housemade rte foods must be used or discarded within 7 days (day 1 is prep date). To correct, please rotate stock more often and discard all foods with expired datemark labels. Pic corrected by discarding bleu cheese dip, dill sauce and mango chutney at time of inspection. Critical corrected

Observed plastic food containers being stored in spice bins in back kitchen area (employees using containers to scoop food). To correct, please obtain proper scooping utensils and store with handle extending up and out of product to protect food from sources of contamination

Observed interior of microwave oven in bakery area soiled with a heavy accumulation of food debris. Also, interior cover inside microwave oven is held on by duct tape. To correct, please repair or replace microwave oven as soon as possible and be sure to clean oven on a more frequent schedule

Observed top of spice bins in back kitchen area with an accumulation of food debris (debris has fallen from prep table directly above bins). To correct, please clean now and on a more frequent schedule

Observed old, broken equipment stored in dumpster area. Also observed an accumulation of dirt and food debris in dumpster pad area. To correct, please remove/discard all unnecessary items from dumpster area and clean area as soon as possible

Health Report - 09/02/2010 (2 critical incident(s))

(Critical) I observed a waitress eating in the kitchen prep area. As we discussed at the time of inspection, employees are only allowed to eat in designated locations. The management staff must monitor the staff to ensure that this rule is being observed. Corrected at the time of inspection. The chef spoke to the staff member.

(Critical) I found lobster spread at 53 degrees f. Located in the top holding pans section of the prep table. After a file review, it has been determined that this same critical violation has occurred on previous inspections. As a result of our discussions today, a new unit has been ordered by the general manager, at the time of inspection. Until this unit is in place, do not store potentially hazardous food in the top section. A follow-up inspection will be made to ensure that this critical violation is corrected.

Provide a thermometer in the bottom section of the reach-in refrigerator.

I found two aprons stored on the canned goods storage rack. Store these items as directed above.

This incident (11804) does not have any more information on it

This incident (51282) does not have any more information on it

The condensate drain line must be re-wrapped.