Haabs Restaurant

Contact Information

18 W. Michigan Avenue
Ypsilanti, MI 48197

Health Report - 03/01/2012 (2 critical incident(s))

(Critical) Observed the following items to be unclean: the bow meat saw used for cutting pork chops was hung up unclean after the last use; observed a kitchen knife in the kitchen storage rack with some food residue left on it after is was cleaned the last time; and the ice cream scoop, spade and the dipper well container to be unclean from the previous day. These items were cleaned at the dish washing station--corrected

(Critical) Observed a covered stock pot of corned beef located in the walk in cooler to be at 67f. A prep cook confirmed this item was prepared the previous day. In addition, it was discovered this item was accidentally left out all night in the kitchen. Corrected by discarding. Ensure rapid cooling techniques are utilized to properly cool your bulk, hot foods

Observed cases of foods stored on the floor of the walk in freezer. All foods must be stored at least 6" off of the floor on shelving

Observed the door gaskets on the two, three door coolers in the kitchen to be split and in need of replacement to provide a smooth and easily cleanable surface

Observed several of the dumpster covers flipped open upon arrival. Corrected by closing these covers to keep pests out of the trash

Bar area: observed the floor near the floor and the drain pipes between the glass washer and the hand washing sink to be in need of cleaning at this time and more frequently in the future

Observed a large stock pot containing six pieces of corned beef and a considerable amount of broth. In the future, this amount of food needs to be separated into multiple shallow pans to facilitate faster cooling

Please clean the following areas now and more frequently in the future: the door gasket and door frame for the walk in freezer, the interior of and the door tracks for the cook area true brand sliding two door cooler, the beer lines and associated piping located inside the walk in salad cooler, and the utility tub just outside the walk in salad cooler.

Observed two ice transfer pails (one at the bar and one at the dining room server side stand) to be stored upright on the floor. Provide a clean and sanitized surface to store these pails inverted on to protect them from misc. Contamination and to allow them to drain

Health Report - 06/14/2011 (1 critical incident(s))

(Critical) Observed tartar sauce at 52 degrees f. Located at cooking area prep unit. Please note the cook area prep refrigerator unit was found properly cold holding cooked rice and sliced tomato at 39 degrees f. Pic person in charge corrected this item by discarding the tartar sauce and replacing the insert pan with pre-chilled tartar sauce. Please note the tartar sauce is pre-chilled in the walk-in cooler found at 38 degrees f. The pic indicated a time delay may have occured after the tartar sauce was originally pulled from the walk-in refrigerator and then transported to the cook line refrigerator

This incident (12950) does not have any more information on it

Observed the walk-in produce refrigertor and the reach-in cooler located in the basement without thermometers. To correct provide thermometers for these units to assist in daily temperature operation checks

Water build-up evident on bottom of beer reach-in-cooler. Please repair so cooler drains properly to prevent water build-up on bottom. Until repairs made please consider installing a rack in bottom of beer ric to prevent bottled beer from sitting in water. Observed the chest freezer located in the basement with frost build up to correct schedule defrosting the chest freezer as needed for smooth cleanable surfaces

Food employees observed without hair restraints. Please wear hair restraints when preparing food

These areas in need of cleaning: floors under shelving in basement prep area, and under equipment in hard to reach areas.

Observed side of bulk food bins with white powder located in the basement and squeeze bottle of liquid located at the cooks area of the kitchen without a label to identify contents by common name. To correct provide a label on the sides of containers of bulk food bins and squeeze bottles to identify contents by common name

These non-food contact areas in need of cleaning: interior ceiling of produce walk-in refrigerator near plumbing area, base of potato slicer located in the basement, interior bottom bar beer cooler, area in hood above char-broiler, sides of the furnace located in the basement prep area. To correct please clean now and place n routine cleaning schedule

Health Report - 01/04/2011 (2 critical incident(s))

(Critical) Some dented cans found stored on shelving unit in basement. Please inspect cans prior to placing on dry storage shelving unit. Critical corrected: at time of inspection relocated cans to dented can storage area. Please provide permanent dented can storage area with sign and train all staff on proper can inspection. Provided copy of can safety poster

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without proper date marking. These food items once opened, prepared or removed from freezer shall be clearly marked with the discard date. Critical corrected: at time of inspection all food items clearly marked with proper discard date, including in-house salad dressings in basement wic, cream-based pie, open can of whipped cream upstairs dessert cooler and portioned cooked ribs. Date prepared and date opened known by staff. In addition some food items in basement wic using a +7 day discard date instead of +6 days. Please remind all staff to add 6 days to date opened, prepared or date item removed from freezer

Some light bulbs at bar found without cover. Please provide cover to properly protect light bulbs

Knives stored improperly behind knife rack near handwash sink on cook line. Please provide additional knife rack to store knives properly

Food prep sink in basement prep kitchen not draining properly into receiving drain. Please unplug drain or repair plumbing to prevent water on floor in this area

Floor grout missing in some areas especially on cook line. Please re-grout to provide smooth, easily cleanable surface and to prevent water build-up between tiles. Thank you for the grout work that was done at the bar

Water build-up evident on bottom of beer reach-in-cooler. Please repair so cooler drains properly to prevent water build-up on bottom. Until repairs made please consider installing a rack in bottom of beer ric to prevent bottled beer from sitting in water

Food employees observed without hair restraints. Please wear hair restraints when preparing food

These areas in need of cleaning: bottom of proofer in basement, some refrigeration door gaskets, pop gun holders and surrounding area, liquor speed racks, base of blender at bar, interior bottom bar beer cooler, hood filters and hood canopy upstairs. Please clean now and place on routine cleaning schedule

These areas in need of cleaning: floors under shelving in basement prep area, floor inside dumb waitor, floors under fryers on line and floors under sinks at bar. Please clean now and as often as necessary to maintain in clean condition.

Health Report - 07/13/2010 (5 critical incident(s))

(Critical) (1) potentially hazardous food items in 3 door sandwich prep unit on cook line not maintaining food at proper temperature. (2) potentially hazardous food in one door reach-in-cooler at waitress station not maintaining food at proper temperature. Critical corrected: at time of inspection discarded all potentially hazardous food in 3 door prep unit maintaining at 50°F - 52°F top and bottom. Appears temperature control knob had been turned down; consider installing a guard around control knob to prevent accidental adjustments to ric temperature in future. At time of inspection discarded all potentially hazardous food in the one door unit at waitress station found at 47°F - 50°F. Repair person scheduled to look at this unit today. Both of these units are ordered out of service for the storage of potentially hazardous food until they are repaired, reinspected and capable of maintaining food at 41°F or below

(Critical) Observed open cup in basement prep area. Food employees shall drink from closed beverage containers to prevent potential contamination. Critical corrected: at time of inspection open cup removed from prep area. Please provide closed beverage containers; sipper cups or cups with lids and straws (as long as straw is not touched to guide to mouth)

(Critical) Interior ice machine and some utensils in clean utensil drawer in basement found in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Not corrected

(Critical) Observed flies in various areas in facility. The presence of insects, rodents and other pests shall be controlled to minimize their presence on the premises. Not corrected. Exterminator, pest masters, is scheduled to come this week to help with elimination of flies. Some areas of concern observed during inspection include the empty bottle return area, especially coronas with limes in bottles, the french fry slicer floor area, bar in some areas and open waste receptacles

(Critical) (1) some ready-to-eat food items stored improperly next to and below raw bacon in downstairs walk-in-cooler. Food shall be protected from cross-contamination by separating raw animal foods from ready-to-eat food items during storage. (2) raw fish cutting board on cook line (red board) adjacent to cooked food cutting board on cook line (white board). Food shall be protected from cross-contamination by separating raw animal foods from ready-to-eat food items during preparation. Critical corrected: at time of inspection relocated cooked potatoes and bread to separate shelf away from and above raw bacon in basement wic. At time of inspection separated red (raw) and white (ready-to-eat) cutting boards on line by physical separation. Please be mindful of keeping these cutting boards and designated knives separate. Per pic cutting boards and respective knives are cleaned and sanitized a minimum every 4 hours. Red cutting board used to trim raw salmon prior to cooking; white cutting board used to cut cooked chicken breasts to place on salads.

Water build-up bottom of bar reach-in-cooler. Please repair to eliminate standing water; drain may be plugged

Food employees on cook line observed without hair restraints. Food employees shall wear hair restraints that effectively restrain their hair

Floor tile grout missing or in poor repair in several areas in facility. Please regrout floor tiles as needed to provide smooth, easily cleanable surface and to prevent water and food from building up in these areas. Some areas noted: basement near potato slicer, bar near drain, some areas on cook line

Please provide adequate lighting in basement near ice machine and slicer area prep kitchen

Three door reach-in-cooler on cook line and one door reach-in-cooler at waitress station not maintaining food at proper temperature. Refrigeration shall be capable of maintaining potentially hazardous food at 41°F or below at all times

Some food containers being reused for food storage. Please provide food-grade containers for food storage that are durable and sufficient in weight and thickness to withstand repeated warewashings

Light shield cracked in dishwash area. Please replace cracked light shield

Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable. Raw food storage shelf in basement wic in poor repair. Please replace

Please seal at base the new platform under beer taps at bar to eliminate gap. Ceiling peeling above cook line; please scrape loose paint

These areas in need of cleaning: basement floors (especially near potato slicer), wall, floors and piping behind & under spray rinse arm/drainboard area in dishroom (drainboard not sealed to wall allowing water/food to spill behind and under this area), wall behind shelving units waitress station outside dishroom (consider frp board in this area if food spills common), speed racks at bar, floor/wall juncture under bar and floors under cooking equipment, especially fryers on cook line. Please clean now and clean as often as necessary to maintain in clean condition