Great Plains Burger Company

Contact Information

1771 Plymouth Rd.
Ann Arbor, MI 48105

Health Report - 04/08/2015 (6 critical incident(s))

(Critical) Chemicals stored improperly on shelving unit above bulk tea storage in closet off dining area. Chemicals shall be stored below and away from any food, clean equipment & utensils, single-service items and clean linens. Corrected at time of inspection by relocating bulk tea and chemicals so that all chemicals are on shelves below bulk tea in storage closet

(Critical) No dented can / recalled food segregated storage area designated in facility. Please designate a segregated area for dented cans, spoiled or recalled food items. Corrected at time of inspection by designating and labeling a milk crate for dented can / recalled food storage for return to supplier

(Critical) Observed some potentially hazardous food items at improper temperature overstacked on top of prep unit. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by discarding overstacked sliced cheese and cut lettuce in top of prep unit found at 47°F and 54°F respectively. Pic will discuss with all employees not to overstack food items and to use food thermometer to monitor food temperatures

(Critical) Observed dented cans on shelving unit in rear kitchen. Please monitor cans for dents and set aside as needed for return to supplier. Corrected at time of inspection by setting dented cans aside in designated milk crate for return to supplier. Provided pic with copy of dented can safety poster to review with all staff

(Critical) Observed container of cut lemons at self serve station without cover. Food on display shall be properly protected with cover, sneeze shield, display case or other effective means. Corrected at time of inspection by providing cover for lemons. Tongs placed on top of lid.

(Critical) Front counter handwash sink not accessible for handwashing. Handwash sinks shall be accessible at all times for handwashing. Corrected at time of inspection by relocating large box and dustpan that were located in front of handwash sink. Front counter handwash sink is now accessible for handwashing.

(1) dumpster lids cannot close due to excess waste in dumpster. Please contact waste hauler to provide a larger dumpster or more frequent pick-ups. (2) waste receptacle in women's restroom overflowing. Please empty more frequently

(1) single-service utensils stored improperly at self-serve station. Please store with all handles facing same direction to prevent potential contamination of food-contact end. (2) single-service cups stored improperly at cashier station. Please provide cup dispenser for proper cup storage to prevent potential contamination of the lip-contact surface

Observed some fruit flies in rear kitchen. Please continue to work with your extermination company, insectech to eliminate the flies. Insectech was on site 4/3/15. Please contact insectech to provide a list of recommendations to eliminate the flies. In addition keep all areas clean and dry

These areas in need of cleaning: floors under cooking equipment, floors under shake machine, floors under shelving units rear kitchen, floor/wall juncture throughout rear kitchen, some floor drain covers, shake topping containers & lids, exterior nacho cheese dispenser and interior bottom cabinet under ice tea dispenser at self serve station. Please clean now and as often as necessary to maintain in clean condition

Facility using single-service cups to dispense food from containers top of prep unit. Please provide durable, food-grade, smooth, easily cleanable dispensing utensils

Health Report - 10/21/2014 (3 critical incident(s))

(Critical) Observed nacho cheese in hot holding dispenser at improper temperature; the nacho cheese was not reheated properly. Cooked and cooled potentially hazardous food shall be reheated so that all parts of the food reach a temperature of at least 165°F within 2 hours. Corrected at time of inspection by discarding nacho cheese found at 125°F in dispenser. Appears hot holding unit was at improper setting; was set at 5 instead of 10 and was placed in unit at 8:00 am. If this unit is not capable of reheating so that all parts of the cheese reach a minimum temperature of 165°F within 2 hours you will need to use the flat top grill or purchase a small microwave oven for reheating.

(Critical) Consumer advisory missing from menu board and consumer advisory missing disclosure statement on paper menu. Please provide correct wording for consumer advisory on both menu board and paper menus. Not corrected. Provided pic with copy of proper wording for consumer advisories and discussed 2 options. ,

(Critical) Observed improper backflow prevention device installed on the hose bibb in two locations in mop room. The proper installation of backflow prevention devices will prevent the backsiphonage of contaminated liquid into the drinking water system during occassional periods of negative pressure in the water line. Not corrected. Observed shut-off downstream of atmospheric vacuum breakers. Please install vented t-valves or sidekick. ,

Ice cream in dipping cabinet not covered. Please cover when not in use to prevent potential contamination

Observed several fruit flies in facility. Please continue to work with your extermination company to eliminate the flies. Facility is currently working with insect tech

These areas in need of cleaning: interior top ledge of prep unit, underside of heat lamps on cook line, interior ledge refrigerated drawer unit, interior bottom upright freezer, floors under fryers, floors under ice cream counter area, underside of pop dispenser housing and pop dispensing levers. Please clean now and as often as necessary to maintain in clean condition

Observed leak at fan housing in walk-in-cooler. Please repair and maintain to eliminate any leaks

Observed ice wand stored improperly. Please store ice wand in a clean pan or wrap with plastic wrap once properly cleaned and sanitized before placing into freezer

Single-service utensils front counter stored improperly. Please store with all handles facing customer to prevent potential contamination of the food-contact end

Using single-service cups for dispensing food on top of prep unit. Please provide food grade dispensing utensil that is durable, smooth and easily cleanable

Health Report - 04/07/2014 (4 critical incident(s))

(Critical) Observed no test strips in facility to measure sanitizer concentration in 3 compt sink. To correct, please obtain quat test strips as soon as possible. Can fax or e-mail picture of correction if desired. Will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed 2 chemical spay bottles stored on edge of clean dishware shelf in dishwashing area and 2 chemical spray bottles stored on edge of single service item shelf near front counter. In both cases, chemical spray bottles are not completely separated from clean dishware and s/s items. All chemicals and toxics must be stored below and away from all food, clean dishware/utensils and s/s items to help prevent possible contamination. Pic corrected by relocating all chemical spray bottles to proper chemical storage area at time of inspection. Violation corrected

(Critical) Observed prep area can opener blade/gear 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 washing, rinsing and sanitizing can opener at time of inspection. Violation corrected

(Critical) Observed food contact surfaces on shake machine blenders and base in dessert station area with an accumulation of dried on food debris. Staff are not cleaning all blender/machine components every 4 hours as required. To correct, please educate staff on proper washing, rinsing and sanitizing procedures as needed. Pic corrected by disassembling shake machine and washing, rinsing and sanitizing all components at time of inspection. Violation corrected

Observed several plastic insert pans stacked on clean dishware shelves in dishwashing area with an accumulation of stagnant water on edges of pans. Please remember that stagnant water can accumulate bacteria. To correct, please allow all pans and utensils to properly air dry before storing and stacking on shelves

Observed package of commercially prepared feta cheese crumbles thawing at room temperature on counter in back kitchen area. Food was still partially frozen and internal food temperature was below 35f. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria

Observed interior of upright freezer in back kitchen area with an accumulation of sticky food debris. To correct, please clean now and on a more frequent schedule

Observed several plastic single service knives and forks in utensils bins in dining room stored all jumbled together. To correct, please store all tableware so the handles are all facing the same direction and the food contact portion of utensil is protected from potential sources of contamination (like customer hands)

Health Report - 10/17/2013 (0 critical incident(s))

Observed clean scooping utensils stored in stagnant water in dessert station area (dipper well turned off). All utensils must be stored in approved areas only. Please remember that stagnant water can accumulate bacteria. If storing utensils in dipper well, dipper well must be turned at all times

Observed several plastic pans on clean dishware rack in dishwashing area stored and stacked wet (significant accumulation of water collecting on edges of pans). To correct, all pans and utensils must be completely air dried before storing and stacking on shelves.

Health Report - 04/04/2013 (0 critical incident(s))

Observed handsink in womens restroom with a small leak when water is turned on. To correct, please repair as soon as possible. Pic stated that plumber is scheduled to repair tomorrow morning.

Observed small plastic bowls being used to dispense and stored in rte food items in main prep unit in front kitchen area. Bowls are not approved scooping utensils as they are a source of potential contamination (from employee hands). To correct, please obtain proper scooping utensils with handles as soon as possible.

Observed 2 packages of raw hamburger thawing in a pan of stagnant water on counter in back kitchen area. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria. Pic corrected by placing hamburger in wic at time of inspection.

Health Report - 10/09/2012 (0 critical incident(s))

This incident (12581) does not have any more information on it

This incident (38099) does not have any more information on it

Health Report - 04/10/2012 (1 critical incident(s))

(Critical) Observed rte chili in tabletop warmer in prep area with an internal food temperature of 75-80f. Chili was removed from wic and placed in warmer 1. 5 hours ago per pic. All potentially hazardous rte foods must be rapidly reheated to 165f within 2 hours. Please remember the warmer is designed to hold temperatures not for cooking or rapid reheating. To correct, will need to start heating chili on grill and verifying food temps with thermometer before placing in warmers. Pic corrected by reheating chili on grill to 165f at time of inspection. Critical corrected. , observed rte nacho cheese in tabletop warmer in prep area with an internal food temp of 65-69f. Cheese has been in unit for 1 hour per pic. Nacho cheese (from commercially prepared source) must be rapidly reheated to 135f before placing in warmer. To correct, need to reheat cheese on grill before placing in warmer for hot holding. Pic corrected by reheating nacho cheese to 140f at time of inspection. Critical corrected

Observed interior of ice cream freezer in back kitchen area with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Health Report - 10/05/2011 (3 critical incident(s))

(Critical) Observed several pop nozzle barrels on pop machine in dining room soiled with a heavy accumulation of mold and debris. As stated in past, all pop nozzles and pop machine components must be washed, rinsed and sanitized every 24 hours or throughout the day as needed. Pic corrected by washing, rinsing and sanitizing all pop nozzles and pop barrels at time of inspection. I will check this item at follow up inspection to ensure compliance. Please note: this critical 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. Need to complete and fax plan to carl walczesky at 734 222-3930 within 7 days. If violation is cited at any of the next 3 routine or follow up inspections, you will be required to attend an administrative conference at the washtenaw county health dept. To discuss the recurring violation. ,

(Critical) Observed improper datemark label on bulk milk container in milk machine in ice cream station area. Also, observed no datemark label on housemade rte curry sauce in wic. All potentially hazardous rte foods must be marked with a 7 day consume by datemark labels at all times (day 1 is prep/open date). Milk is only 1-2 days old per pic and housemade curry was freshly prepared so pic corrected by properly datemarking milk and curry at time of inspection. Critical corrected.

(Critical) Observed rte nacho cheese in cheese warmer in prep area with an internal food temperature of 85f (unit turned down too low). All phf must be hot held at 135f or more at all times. To correct, please pre-heat warmer to proper temp before placing cheese in unit. Pic corrected by reheating cheese to 165f and turning up temp on hot holding unit at time of inspection. Critical corrected

Observed dry wiping cloths stored in handsink and cleaning supplies (broom) stored in front of handsink near french fry slicer in front counter area. All handsinks must be fully accessible at all times for proper employee handwashing. Do not store items in, on or around any handsink at any time

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

Observed plastic single service spoons stored in bin on counter in milkshake station area with the food contact portion of utensil pointed up. All utensils must be stored in the same direction so the handles are up and thus protecting the food contact portion of utensil from possible contamination (from employee hands). To correct, please organize plastic spoons as soon as possible

Health Report - 04/13/2011 (2 critical incident(s))

(Critical) Observed package of raw buffalo burgers stored above rte cans of whipped cream in wic. All raw animal products must be stored below and away from rte foods at all times to prevent cross contamination. Pic corrected by relocating raw meat to bottom shelf of wic. Critical corrected

(Critical) Observed several pop nozzle barrels on pop machine in dining room with an accumulation of mold and debris. All pop nozzles and pop machine components must be washed, rinsed and sanitized every 24 hours or as needed. Pic corrected by washing, rinsing and sanitizing all pop nozzles and pop machine barrels at time of inspection. Critical corrected

Observed non-food contact surfaces of bulk milk machine in milkshake prep area with an accumulation of dried on food debris. To correct, please clean now and on a more frequent schedule.

Observed no soap at handsink in milk shake area (dispenser broken). All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing

Health Report - 10/19/2010 (3 critical incident(s))

(Critical) Observed can opener blade and gear area on can opener on clean dishware rack in dishwashing area with an accumulation of sticky debris. All can openers must be washed, rinsed and sanitized every 24 hours or as needed and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing can opener at time of inspection. Critical corrected

(Critical) Observed 3 spray bottles of cleaners (quat sanitizer) stored on edge of dry storage rack across from 3 compt sink in dishwashing area directly above cans of food. All chemicals and toxics must be stored below and away from food and single service items at all times to prevent possible chemical contamination. Pic corrected by relocating spray bottles to chemical storage area. Critical corrected.

(Critical) Observed staff setting up 3 compt sink incorrectly. Staff are switching the wash and sanitize compartments resulting in sanitizing compt directly plumbed to a grease trap. Please change this procedure immediately. Will need to set up 3 compt sink as stated on posted labels on sink compartments or will need to reroute plumbing so wash compt discharges to grease trap and sanitize compt has an air gap on discharge line. Pic corrected by properly setting up 3 compt sink compartments at time of inspection and educating staff on proper dishwashing procedures. Pic may reroute plumbing in future. Critical corrected.

Observed 2 boxes of single service items (plastic utensils) stored in same cabinet with a leaking water line under pop machine in dining area. Utensils were in plastic bags, but bottom of boxes showed signs of water damage. All food and single service items must be stored in a clean dry location and stored in a protected manner. To correct, please relocate single service items to a dry location as soon as possible.

Observed leaking water on water line under pop machine in dining room (near clamp/backflow preventer). To correct, please repair as soon as possible

Observed no paper towels at handsink in french fry slicer area. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Observed bin of plastic single service knives stored all jumbled together in utensil bin near pop machine in dining room. All utensils must be stored so the handles are all facing the same direction in the bin to prevent contamination of food contact portion of utensil. To correct, please organize knives as soon as possible.

Observed no soap at handsink in milkshake prep area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing