Habana (Blue Tractor)

Contact Information

211 E. Washington
Ann Arbor, MI 48103

Health Report - 04/16/2012 (6 critical incident(s))

(Critical) Some potentially hazardous food items brought from basement wic to stock 6 drawer refrigeration unit on cook line found at improper temperature. Critical corrected: at time of inspection relocated some potentially hazardous food items to freezer (pan of raw chicken and raw pork) and placed remainder into 6 drawer unit. Food items found >41°F up to 50°F. It appears staff are leaving food items on counter too long after retrieving them from wic or other coolers to re-stock 6 drawer. Per pic food had been out on counter less than an hour (food temps taken at approximately 9:45 am). In future staff will remove food from wic/ric and place immediately into 6 drawer unit (if 6 drawer unit is maintaining at proper temperature. ) at end of inspection confirmed all phf maintaining at 41°F or below

(Critical) Ice transfer buckets not smooth and easily cleanable. Critical corrected: at time of inspection discarded ice transfer buckets. Edge of bucket missing several pieces on top rim and bottom corners

(Critical) Several unlabeled spray bottles in upstairs mop closet. Once removed from original container working spray bottle shall be properly labeled with common name of chemical. Critical corrected: at time of inspection spray bottles properly labeled or discarded if contents unknown

(Critical) Food-contact surfaces of slicer in need of cleaning. Critical corrected: at time of inspection slicer properly cleaned and sanitized. Discussed with chef covering slicer after it has been cleaned and sanitized

(Critical) (1) food item from previous evening on hot holding well not cooled properly. (2) blanched vegetables bagged this moring before being properly cooled. Critical corrected: (1) at time of inspection pulled pork from hot holding table previous evening found at 62°F; discarded pulled pork in third pan. In future any hot potentially hazardous food items from previous evening need to be cooled properly. Employees will begin using shallow pans or sheet trays to spread food items out and place on speed rack in basement wic uncovered to cool. Please monitor to assure this method is cooling the food from 135°F to 70°F within 2 hours and a total of 6 hours from 135°F to 41°F. (2) several bags of blanched vegetables found at 48°F - 50°F on top of 2 door prep unit end of cook line. Per pic were blanched, shocked with ice to stop cooking process, spun, placed in portion bags and placed in insert pans on top of prep unit. Discarded bagged vegetables. In future will confirm vegetables at 41°F or below before placing in portion bags; may need to shock with ice longer or spread on sheet tray in wif or wic to finish cooling before bagging. In addition bagged vegetables were overstacked on top of this unit; there is no lid for the top of this unit. These food items would most likely not be able to maintain temperature later in the day. Please replace/repair lid and do not overstack potentially hazardous food on any top section of a prep unit, especially bagged food items that are further insulated from the cold sides of the pan

(Critical) Observed potential cross-contamination on cook line while food employee preparing raw meat for refrigeration storage. Critical corrected: at time of inspection employee opening packages of raw meat next to open pans on hot holding line, fully cooked bacon next to raw meat pan. Food employee relocated to another area away from any open ready-to-eat food items. Area was thoroughly cleaned and sanitized. Discussed using table in basement wic to open packages of raw meat items to prep into pans for the day or another designated area in the kitchen as long as there is no potential for cross-contamination

Provide proper sanitizer test kit; chlorine test kit for the dishmachine and bar manual warewashing operation and quat test kit for wet wiping cloth solutions

Some metal stem thermometers not calibrated properly. Please calibrate and monitor routinely for accuracy

Observed spatula in handwash sink end of cook line and knife in dishwash area handwash sink. Handwash sinks shall be used only for handwashing

Please wrap condensate line in basement wic that extends over prep table

Lid missing for top of prep unit end of cook line. Please replace/repair and maintain in good working condition

These areas in need of cleaning: floors under waitress station near kitchen entrance, floor/wall juncture in kitchen, especially behind refrigeration units, floors under ice bin downstairs bar, top ledge of doors at 3 door glass front cooler basement bar, floors under ice bin at upstairs bar, floor cap upstairs bar, speed rails upstairs bar and interior floor drain basement ice machine near offices. Please clean now and as often as necessary to maintain in clean condition.

Provide paper towels in paper towel dispenser at dishwash area handwash sink