Good Time Charleys

Contact Information

1140 S. University
Ann Arbor, MI 48104

Health Report - 03/26/2015 (3 critical incident(s))

(Critical) During followup observed no foods containing the unapproved sodium nitrate compound. Item corrected

(Critical) During followup observed no food items produced using a process requiring a variance. Item corrected

(Critical) During the followup inspection observed no foods held beyond their discard date. Item corrected.

Health Report - 02/23/2015 (5 critical incident(s))

(Critical) Observed the following two food items produced using a specialized processing method without a variance from the department: 1. Bacon cured with a compound containing sodium nitrite 2. House made beef jerky, sold at room temperature, created by smoking raw animal protein for preservation rather than flavor enhancement. These processes shall cease immediately. A variance is required. All food items processed as discussed above were discarded during the inspection. A followup inspection will be conducted.

(Critical) In the walk in cooler observed the following foods held beyond their discard date: 1. Several containers of house made salad dressing 2. A container of apple compote item temporarily corrected during inspection by discarding the food. A followup inspection will be conducted for this item.

(Critical) In the walk in cooler observed bacon cured using an unapproved sodium nitrate compound. Item temporarily corrected during the inspection by discarding the bacon and the sodium nitrate compound. A follow up inspection will be conducted for this item

(Critical) Observed the following food contact surfaces not clean to sight and touch: 1. In the walk in cooler ten ice wands stored unprotected on the shelf and floor 2. At the prep area the bench mounted can opener with an accumulation of grime and metal debris. Each item was corrected during the inspection by proper washing, rinsing, and sanitizing. Item corrected

(Critical) In the dishwashing area observed no handwashing sink. The sink that was previously designated for handwashing was now being used for dishwashing. Pic corrected during inspection by rededicating the sink as a handwashing sink. Paper towel and soap were provided. A properly supplied and designated handwashing sink shall be maintained in this area at all times.

In the basement kitchen, at several locations observed the floor areas under the reach in coolers and other equipment with a heavy accumulation of food debris and grime. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grime

Observed the following facility items in need of repair: 1. In the basement, observed the walls at the rack storage area adjacent to the office with peeling paint and holes in the wall. Correct by repairing the wall so it is smooth and easily cleanable. Pic indicates this area is scheduled for wall resurfacing. 2. At the three compartment sink in the prep area observed two pipes with friable insulation. Correct by eliminating or encapsulating this insulation. 3. At the main make line, the refrigeration line adjacent to the grill has deteriorating insulation. Correct each item as described

The following areas were observed with an accumulation of food debris and grime: 1. At the food prep area, the prep table shelving and legs 2. At the salad make area, the shelving 3. At the main grill line, the top side of the hot holding unit used for french fries correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grime

Observed the following in need of repair: 1. At reach in cooler on main make line, door seals 2. Can opener blade correct by replacing each item

Health Report - 08/26/2014 (1 critical incident(s))

(Critical) At the bar, in three separate ice wells, observed canned goods stored in ice intended for use as food. Corrected by removing the canned goods from the ice and discarding the affected ice. Item corrected

In the basement at the btb prep area observed the floor areas under the reach in cooler and other equipment with a heavy accumulation of food debris. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris

Observed the can opener blade to be dull. Correct by replacing the blade.

Health Report - 02/05/2014 (0 critical incident(s))

In the kitchen at the main prep area observed 4 light fixtures with 8 unshielded fluorescent lights bulbs. Correct by installing approved shields

At the btb prep area observed the walls and ceiling to have peeling paint and crumbling drywall. Correct by repairing the peeling paint.

Door gaskets on several reach in coolers in the kitchen are split. Correct by inspecting each reach in cooler and replacing split and worn door gaskets.

Health Report - 07/09/2013 (1 critical incident(s))

(Critical) At the mechanical dishwashing machine observed the residual chlorine concentration of the final rinse at 0 ppm. The sanitizer reservoir is full and the tubing is properly routed. Sanitizer pumped out during the rinse cycle. The unit was put out of service. A maintenance contractor was called to repair the machine. ***until the unit is repaired, all dishwashing must occur using the three compartment sink by properly washing, rinsing, and sanitizing*** correct by repairing the machine with in 10 days. A followup inspection will be conducted. ,

Observed areas #1-4 with a heavy accumulation of grease and/or food debris: 1) the walls and ceilings at the dough food prep area 2) the floor under the pizza oven 3) the floor under the food prep units on the cook line 4) the floor under and behind the food prep area three comp sink 5) the walls at the dishwashing area are covered with a black residue. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grease

The following areas are in need of repair/replacement: 1. At the btb prep area observed the walls and ceiling to have peeling paint and crumbling drywall. 2. At the prep area above the prep sink observed the ceiling with holes and crumbling drywall. 3. Observed missing base cove moulding at various locations in the kitchen. Correct each item by repairing or replacing the affected item. These are repeat violations

Observed the following equipment in need of repair: 1. In the prep area three comp sink observed the compartment nearest the handsink with broken equipment attached. Correct by removing the kewanee brand device and cover the hole left in the sink so it is smooth and easily cleanable. 2. Door gaskets on several reach in coolers in the kitchen are split. Correct by inspecting each reach in cooler and replacing split and worn door gaskets.

Health Report - 12/14/2012 (0 critical incident(s))

The following areas are in need of repair/replacement: 1. At the btb prep area observed the walls and ceiling to have peeling paint and crumbling drywall. 2. At the prep area above the prep sink observed the ceiling with holes and crumbling drywall. 3. At the dishwashing area observed the ceiling and walls with peeling paint and crumbling drywall. Correct each item by repairing or replacing the affected item. These are repeat violations

At the walk in freezer observed the metal floor and door threshold bent and torn. Correct by repairing or replacing to provide a smooth and easily cleanable surface. This is a repeat violation

Health Report - 07/03/2012 (0 critical incident(s))

Observed the non food contact surfaces of the bacon oven with an accumulation of burnt food debris. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris

The following areas are in need of repair/replacement: 1. At the btb prep area observed the walls and ceiling to have peeling paint and crumbling drywall. 2. At the prep area above the prep sink observed the ceiling with holes and crumbling drywall. 3. At the dishwashing area observed the ceiling and walls with peeling paint and crumbling drywall. Correct each item by repairing or replacing the affected item.

Observed flow of hot water at all restroom faucets to be greatly reduced compared to flow of cold water at all faucets. Water is not reaching 100 degrees f. After 10 minutes. Correct by providing an adequate volume water and correct temperature water at each faucet.

At the walk in freezer observed the metal floor and door threshold bent and torn. Correct by repairing or replacing to provide a smooth and easily cleanable surface

Health Report - 12/09/2011 (3 critical incident(s))

(Critical) Observed rte phf including house made salad dressings, pulled pork, and hummus stored beyond the discard dated. Pic corrected during the inspection by discarding the above mentioned items. Item corrected

(Critical) Observed an employee not washing hands between glove changes. Observed another employee not washing hands before starting food preparation. Correct by proper training of employees

(Critical) Observed faucet at three compartment sink to not have a proper air gap. Correct by providing a proper air gap by repairing or replacing the facucets. A proper air gap is at least one inch above the flood rim of the sink.

Observed posted cooling method sop not to meet standard set forth in food code. Reviewed method for cooling various beans. Please review temperature recording chart and cooling references provided during the inspection. Revise your sop to meet the current food code. Utilize proper cooling for all products. Please record temperatures for several cooling cycles for the beans and provide a copy of the record to me by email or fax.

Observed flow of hot water at all restroom faucets to be greatly reduced compared to flow of cold water at all faucets. Water is not reaching 100 degrees f. After 10 minutes. Correct by providing an adequate volume water and correct temperature water at each faucet.

The following ares are in need of repair or replacement: 1) ceiling in kitchen outside of walk in cooler has a large hole 2) ceiling and walls in several areas of kitchen, prep area, and storage area 3) exposed electrical connection across from 3 compartment sink 4) wall behind ice machines correct by repairing

Observed unshielded light bulbs and/or light bulbs without shield end covers in the following area: 1) store room 2) beer cooler 3) walk in cooler 4) dough prep area 5) storage room correct by replacing/ repairing shields at each light

The following surfaces need cleaning now and more frequently: 1) top of pizza oven 2) inside of deep fryers 3) slicer non food contact areas 4) gaskets of reach in cooler 5) underside of shelves at food make area 6) stove top burners correct by cleaning.

Observed the following items in need of repair: 1) sewage lift pump seals, repair to help prevent sewer gas escape. 2) sewer line behind ice machines. Pic indicates this line will be replaced over the holiday break. Also food service items should not be stored in this room at this time. Correct by repairing these items.

Observed at the walk in cooler for rte foods the floors, door gaskets, and door hinges are in need of repair. Correct by repairing.

Observed mulitple unused items including equipment, signs, dishware, a 55 gallon drum of "volcanic nectar", and single service items in each storage area. Correct by removing these items.

Observed an employee washing hands in 3 compartment sink at food prep area. The 3 compartment sink is for food preparation only. Correct by reminding employees to wash hands in handwashing sink

Observed at hand sink in kitchen, dish area , and bar area hand towels not easily reached. Correct by providing hand towels in a more permanent and easily reachable location

Observed no handwashing reminder sign in either the mens or womens restroom. Correct by providing reminder signs

The following areas need extensive cleaning: 1) walls at dish area are black from soap residue build up 2) the walls and ceilings at the dough food prep area have a build up of grease and food debris 3) the floor under the pizza oven has a build up of grease and oil 4) the floor under the food prep units has a build up of debris

Observed several single service items stored improperly. Correct by relocating to a proper storage area. Also, discard any exposed single service items

Health Report - 06/01/2011 (1 critical incident(s))

(Critical) Observed the wait station refrigeration unit with diced tomato at 54 degree. Pic person in charge corrected this item by contacting a repair service for the wait area refrigerator and discarded food. Provide 41 degrees f. Or below temperatures prior to re use of the wait area refrigerator. Note this unit is less than one year old according to the pic. ,

Observed dishwashing area sink without hand soap. To correct provide hand soap dispenser with hand soap at the dishwashing area to encourage proper employee hand washing.

Observed wait area refrigerator operating at 54 degrees f. To correct pic contacted repair service for this unit and will place unit back into service when 41 degrees f. Or below temperatures are provided. ,

This incident (12173) does not have any more information on it

Observed cooked beans placed in large pan, at 2:00 pm on june 1, 2011 and at 3:30 pm the beans were found at 78 degrees please note that when large quantities of beans are being cooled in the larger pans, improper cooling will result, reminder that for proper cooling use shallow pans for rapid cooling from 135 degrees f. To 70 degrees f. Within two hours and from 70 to 41 degrees f. Within an additional 4 hours. Pic person in charge corrected this item by instructing an employee to use a shallow pan for the rapid cooling of the beans. The cooked beans were transfered to a large shallow pan for proper cooling and placed onto a speed rack located in the walk-in refrigerator.

This incident (51482) does not have any more information on it

Observed the preparation area of the lower level kitchen with light fixtures without proper shielding. To correct provide lights with end caps on tube shielding or dome cover or vinyl coated bulbs for the walk-in refrigeration units to protect food items and equipment from potential shattering glass in the event of a break of a light bulb

Health Report - 11/04/2010 (1 critical incident(s))

(Critical) I found that several large containers of shredded chicken and cooked beans are not date marked. As discussed at the time of inspection, these containers of food from btb, must be date-marked (also include the time they were prepared). A follow-up inspection will be made to ensure that this critical is corrected.

I found that two large storage containers one flour, the other sugar are not labeled. All food containers must be labeled as outline above.

This incident (51488) does not have any more information on it

This incident (12181) does not have any more information on it

The bottom shelf on a stainless steel work table needs to be cleaned. Non-contact food surfaces must be frequently cleaned to promote good sanitation.

As discussed at the time of inspection, ice cream containers must be stored covered.

Health Report - 02/26/2009 (3 critical incident(s))

(Critical) I found that a prep table is operating improperly. Numerous potentially hazardous food items including: deli meats, sliced tomatoes and products containing cheese are at temperatures above (55) degrees f. Management and staff must use food thermometers to check food temperatures. I recommend using temperature logs. A heating and cooling tech is on site. He has determined the problem and taking steps to correct the situation. In the meantime, all potentially hazardous food, stored in the unit has been discarded. This unit must be considered out of service, until repairs are complete and the prep table can maintain a internal temperature of 41 degrees f. Or below, at all times. A follow-up inspection will be made to ensure that this critical violation is corrected.

(Critical) The dish machine has been cycled several times. It is not providing chlorine based sanitizer as required. This dish machine is designed to provide (50) parts per million (ppm) chlorine sanitizer. Management contacted a repair tech during the inspection. A follow-up inspection will be made to verify that this critical violation is corrected. , provide chlorine test strips. Store them in a dry location, near the glass washer.

(Critical) The dish machine has been cycled several times. It is not providing chlorine based sanitizer as required. This dish machine is designed to provide (50) parts per million (ppm) chlorine sanitizer. Management contacted a repair tech during the inspection. A follow-up inspection will be made to verify that this critical violation is corrected.

Provide chlorine test strips. Store them in a dry location, near the glass washer.

This incident (12187) does not have any more information on it