Giardinos

Contact Information

5060 Jackson Road # A 1
Ann Arbor, MI 48103

Health Report - 03/03/2015 (1 critical incident(s))

(Critical) Observed no soap at handsink in ladies restroom (dispenser empty). All handsinks must be stocked with soap and paper towels at all times for proper handwashing. Pic corrected by refilling soap dispenser at time of inspection. Violation corrected

Observed the following areas in need of cleaning: *floor behind/under pizza oven in cooking area (heavy accumulation of food debris). *floor under pop syrup containers/ice machine in front prep area (accumulation of sticky food debris). *floor under dry storage shelves in back kitchen area (accumulation of food debris). To correct, please clean all these areas now and on a more frequent schedule

Observed interior of beer/keg cooler in server area with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Observed interior surfaces and exterior door 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 cover on ceiling in mens restroom with an accumulation of dust and debris. To correct, please clean now and on more frequent schedule

Health Report - 09/08/2014 (2 critical incident(s))

(Critical) Observed large covered plastic container of recently cooked chicken breasts (tightly packed in container) in wic with internal food temperatures of 85-99f (chicken has been in wic for 1 hour per pic). Pic stated that cooked chicken is normally cooled by leaving on counter for unknown length of time then placing in wic to finish cooling. As stated at last routine inspection. . . This cooling method is not approved. Cannot leave phf at room temperature in the temperature danger zone for unknown lengths of time. Also, do not tightly pack chicken breasts in a covered container to cool (this method will not work). All phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to utilize shallower pans (like sheet pans) and ice baths as needed. Whatever cooling method you employ, staff need to be monitoring foods as they pass through the temperature danger zone. Temporarily corrected violation by spreading chicken breasts on large sheet pan and placing in freezer to finish rapidly cooling and educating owner/staff on proper cooling methods at time of inspection. I will check on this item at follow up inspection to ensure compliance. Correct within 10 days. Please note: this violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control this recurring violation. Fax copy of plan to 734 222-3930 (attn: carl) within 7 days. If this same violation is cited at any time in the next year, enforcement actions will be required. , , ,

(Critical) Observed interior of ice machine faceplate and ice chute area with an accumulation of slime mold. All ice machine fcs must be washed, rinsed and sanitized as per manufacturers directions and must be clean to sight and touch. To correct, need to remove all ice from machine then wash, rinse and sanitize all interior surfaces as needed. I will check this item at follow up inspection. Correct within 10 days. ,

Observed floor under 3 door freezer in dishwashing area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed 0 ppm of chlorine in wiping cloth bucket in front counter server area. All wiping cloths must be stored in 50-100ppm of chlorine at all times and changed throughout the day as needed

Observed the following areas in need of cleaning: *interior of prep unit cooler in prep area (bottom portion of cooler has heavy accumulation of sticky food debris). *sliding door tracks of ice cream freezer in prep area (accumulation of debris). *floor drain receptacle behind ice machine (accumulation of mold and debris). To correct, please clean all these areas now and on a more frequent schedule

Observed in-use ice scoop laying in pop machine ice bin in prep area. All ice scoops must be stored so they do not possibly contaminate rte foods. To correct, please store ice scoop so the handle is extended up and out of ice to protect ice from potential contamination (employee hands).

Observed door handle on microwave oven in prep area with an accumulation of sticky debris. Please clean now and on a more frequent schedule

Observed several plastic tubs stored and stacked wet on clean dishware shelf in dishwashing area. Stagnant water observed on edges of all tubs. Please remember that stagnant water can accumulate bacteria. To correct, all pans and utensils must be completely air dried before placing or stacking on shelf

Health Report - 03/05/2014 (2 critical incident(s))

(Critical) Observed gallon of cooked rte pasta stored on counter near wic with internal food temperatures of 70-75f. Pasta has been on counter for less than an hour per pic. Cooked pasta is considered potentially hazardous and cannot be held in the temperature danger zone. Once cooked, pasta must be rapidly cooled and cold held at 41f or below or held hot at 135f or more at all times. Pic corrected by placing container of pasta in wic at time of inspection. Violation corrected.

(Critical) Observed 5 gallon plastic containers of cooked soup and pasta sauce cooling on counter near wic. Ice wands were observed inside of containers, but one was melted. Internal food temp of soup was 85f (has been on counter for almost 2 hours per pic) and food temp of pasta sauce was 168f (on counter for less than 15 minutes). All phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. One ice wand in a plastic 5 gallon container is not sufficient for rapid cooling. Need to utilize shallow pans and use ice baths and multiple ice wands as needed. Pic corrected by utilizing another ice wand in soup and placing in freezer to rapidly cool soup and creating ice bath in prep sink and placing another ice wand in pasta sauce at time of inspection. Violation corrected

Observed bulk rice and lentil bins under prep shelf near wic with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed plastic single service spoons stored with food contact portion of spoon pointing up under soup warmers in front counter area. Also, observed s/s plastic knives near keg cooler in front counter area stored all jumbled together. All tableware must be stored so the food contact portion of utensil is pointing down (and handles up) so utensil is protected from potential sources of contamination (like employee hands)

Observed clean plastic lids stored in bin on shelf in dishwashing area that has as accumulation of sticky, wet debris. To correct, please clean lid bin and all lids as soon as possible

Observed employee coat hanging on edge of dry storage rack and is touching sleeve of single service items. All employee belongings must be stored in an area of kitchen which cannot possibly contaminate food or single service items. To correct, please relocate employee coat to approved location as soon as possible

Health Report - 09/16/2013 (5 critical incident(s))

(Critical) Staff are not verifying sanitizer concentration in dishmachine often enough and as needed. Please train all employees on proper test strip use as needed. Pic corrected by educating staff on proper test strip usage at time of inspection. Violation corrected

(Critical) Observed facility not sanitizing pans and utensils correctly as i measured 0 ppm of chlorine in dishmachine at time of inspection. Dishmachine would sanitize correctly if i held primer button down for several minutes, but could not maintain sanitizer concentration without priming. To correct, please call chem-lab and repair dishmachine so it can consistently sanitize at 50-100ppm at all times. Staff will need to manually sanitize all pans and utensils in 3 compt sink until dishmachine is properly repaired and then inspected by the washtenaw county health dept. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed no paper towels at handsink in server prep area (dispenser empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by restocking paper towel dispenser at time of inspection. Violation corrected

(Critical) Observed several brooms and cleaning supplies stored in front of prep area handsink and tray of utensils stored on and in same handsink in prep area next to ice machine. Also, observed wiping cloth bucket stored in handsink in front server prep area. All handsinks must be fully accessible at all times for proper employee handwashing. To correct, do not store any items in or around any handsink at any time. Pic corrected by relocating brooms, cleaning supplies and utensils to approved location at time of inspection. Violation corrected

(Critical) Observed no employee in restaurant wash his or her hands after 1 hour observation. Observed employees clearing dirty dishes, wiping down tables, handling soiled equipment, mix chemical buckets and change tasks several times in kitchen and dining rooms without washing hands in between tasks. Please remember that poor employee hygiene is the leading cause of foodborne illness transmission. To correct, please educate all employees on proper handwashing procedures (including how and when to wash). I will check on this item at follow up inspection. Correct within 10 days. ,

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

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

Observed 2 wet wiping cloths stored on side of wiping cloth bucket in server prep area near front counter. All wiping cloths must be completely submerged in wiping cloth bucket solution in between uses to prevent the accumulation of bacteria on wiping cloth

Observed interior door gaskets in reach in cooler doors of sandwich prep unit in pizza area split and in poor repair to correct, please repair or replace all damaged gaskets as soon as possible

Health Report - 03/26/2013 (2 critical incident(s))

(Critical) Observed food contact surfaces on several measuring cups, measuring spoons and potato peeler with an accumulation of sticky food debris hanging up above prep sink in back kitchen area (utensils were not washed and sanitized after last use). All utensils must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by sending all soiled utensils through dishmachine at time of inspection. Violation corrected

(Critical) Observed covered pan of meat sauce on shelf in wic with an internal food temperature of 53-57f. Sauce was reheated for dinner last night then held in hot holding unit until end of night then returned to wic at closing. Appears staff placed pan of meat sauce directly in wic at end of night without following proper cooling procedures. All potentially hazardous rte foods must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. To correct, need to utilize shallow pans, ice baths and/or ice wands before placing hot foods into wic. Also, staff need to be monitoring internal food temps as food passes through the temperature danger zone. Pic corrected by discarding meat sauce and educating staff on proper cooling procedures. Violation corrected

Observed a couple buckets of grease, broken equipment and general litter located outside back door to restaurant. To correct, need to remove all trash and clutter from this area and clean as soon as possible

Observed several clear squeeze bottles of unknown food sauces on shelf next to pizza prep unit. Once removed from original packaging, all food must be properly labeled with food common name at all times for proper identification

Observed ventilation filters in pizza oven with an accumulation of greasy and dusty debris. To correct, please clean now and on a more frequent schedule

Health Report - 09/24/2012 (1 critical incident(s))

(Critical) Observed severely dented cans of tomato sauce and tuna on dry storage shelf in back kitchen area. All dented cans and distressed merchandise must be discarded or placed in separate area of kitchen to be returned to supplier for credit. Pic corrected by placing dented cans in office at time of inspection. Critical corrected.

No serv safe manager in facility. Owner stated that he is scheduled to take serv safe in november at the latest. Once completed, please post copy in restaurant and forward/fax copy of serv-safe certificate to carl walczesky at 734 222-3930

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 wet mop stored in mop sink in employee restroom. All mops must be hung up after use to allow for proper air drying

Health Report - 04/04/2012 (1 critical incident(s))

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

Observed sandwich press in prep area (grill area, ledges, cavities and handle) with an accumulation of sticky/greasy debris. To correct, please clean now and on a more frequent schedule.

Observed spice containers (bulk and individual containers) in prep area with an accumulation of sticky food debris (especially near handle and lid areas). To correct, please clean these containers now and on a more frequent schedule

Observed handsink in employee restroom with an accumulation of dirt and debris. To correct, please clean now and on a more frequent schedule

Health Report - 10/04/2011 (0 critical incident(s))

Observed handsink in employee restroom with an accumulation of dirt and debris. To correct, please clean now and on a more frequent schedule

Observed scooping utensils stored in stagnant water in dipper well near ice cream freezer (dipper well turned off). Stagnant water can accumulate bacteria. To correct, must keep dipper well on at all times to prevent accumulation of bacteria on utensils

Observed wet mop stored in mop sink. All mops must be hung up after use to allow for proper air drying

Facility does not have a serv safe certified manager on staff. To correct, please complete serv safe as soon as possible and fax copy of serv safe certificate to carl walczesky at 734 222-3930 once completed. Correct within 90 days. If serv safe requirement not completed, enforcement actions may be necessary

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

Health Report - 04/07/2011 (3 critical incident(s))

(Critical) Observed food employee prepping a rte taco salad with bare hands. Food employees may not use bare hands when prepping or handling rte food and shall use suitable utensils and plastic gloves at all times. Corrected by educating staff on bare hand contact, rte foods and foodborne illness risk factors. Critical corrected.

(Critical) Observed 5 gallon containers of bean soup and chili in wic with an internal food temp of 48f and 58f. Both soup and chili were sealed and were prepared last night per pic. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Pic stated correct cooling procedures, but appears staff did not follow proper procedures last night. Need to utilize shallow pans, ice wands and ice baths before placing food into wic. Whatever cooling method you employ, staff must still be monitoring food as it passes through the temp danger zone. Pic corrected by discarding soup and chili and will be educating and re-training staff on proper cooling procedures. Critical corrected

(Critical) Observed employee prepping food then reach behind his apron and pull up his pants, then start to prep food again (noticed this several times during the inspection). Also, same employee kept wiping his gloved hands on his semi-soiled apron while prepping food without washing hands. Another employee touched his face and hair with gloved hands then continued to prep food without any handwashing in between. Food employees need to do a better job of handwashing in kitchen. All employees must wash their hands and change their gloves anytime possible contamination has occurred. Cannot touch your clothes, face, hair, or dirty apron and continue prepping food. Improper handwashing and poor employee hygiene is the leading cause of foodborne illness transmission. Corrected by educating all staff on proper handwashing procedures (including how and when to wash). Critical corrected.

Observed no paper towels at handsink in employee restroom (dispenser empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Observed a couple of dented cans of tuna on dry storage shelf not completely separated from other food items. All dented cans and distressed merchandise to be returned to supplier for credit must be placed in a separate area of kitchen. Cannot store dented cans on the dry storage shelf.

Observed covered 5 gallon buckets of soup and chili in wic. Condensation was observed on both lids. Need to use shallower pans, ice baths/ice wands and not cover food when actively cooling in wic

Health Report - 10/26/2010 (0 critical incident(s))

Observed wet wiping cloths stored in handsink and on prep counter in back prep area. Used wiping cloths can accumulate bacteria. All wet wiping cloths used to wipe down food contact surfaces must be stored completely submerged in a wiping cloth bucket with correct concentration of sanitizer when not in use