Habana (Cafe' Habana)

Contact Information

211 E. Washington
Ann Arbor, MI 48103

Health Report - 10/25/2011 (0 critical incident(s))

No paper towels available at handwash sink end of cook line blue tractor side. Paper towels wet in dishwash area paper towel dispensers. Napkins instead of paper towels in paper towel dispenser at habana bar handwash sink. Please provide paper towels in paper towel dispensers at all handwash sinks at all times

Please wrap condensate lines in both walk-in-coolers above the shelving units to prevent potential contamination

Observed employee rinsing food item in colander in the dishwash area handwash sink. The handwash sink shall be used for handwashing only. Please use 3-compartment sink or food prep sink for any food prep

Handwash sink on end of cook line blue tractor side not accessible for handwashing. Cart on wheels in front of handwash sink. Please relocate items on cook line to eliminate cart; currently used for breading food items prior to deep frying

Provide sturdier rack to store bulk pop in basement storage room next to ice machine. Currently using overturned bread racks

A few fruit flies observed in some areas. Please continue to work with extermination company, insect tech to eliminate the fruit flies

These areas in need of cleaning: floors under cooking equipment, floors under beer tap side of blue tractor bar, floors under waitress station blue tractor side, floors behind ice machine in basement, floors under habana bar and floors under basement bar. Please clean now and as often as necessary to maintain in clean condition. Once clean please consider installing removable kick plates in all areas where the equipment is not on wheels

Underside of shake machine blue tractor side and some shelving units in upstairs wic in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

Please re-establish air gap for ice bin at blue tractor waitress station. The air gap shall be twice the pipe diameter above the flood rim of the drain. Currently air break; twist ties broke; consider cutting end of drain line instead of using twist ties

Insulated top section of two prep units not secured in place. Please repair and maintain in good repair. Gaskets on smoker in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Handwash signs missing at some handwash sinks. Please provide signs at all handwash sinks notifying food employees to wash their hands

Health Report - 04/25/2011 (3 critical incident(s))

(Critical) Potentially hazardous food items in top drawer section of 6 drawer refrigeration unit on cook line (blue tractor side) not maintaining at proper temperature. Critical corrected: at time of inspection discarded all potentially hazardous food maintaining >41°F. Food items top section of unit maintaining as high as 52°F- 54°F. Food items bottom drawer section of unit maintaining at proper temperature. Unit is directly under hot equipment and drawers do not close properly. Koch and white on site to repair unit at end of inspection. Exterior thermometer on unit reading 43°F; assume the sensor is in bottom section where the unit tends to be cooler. Please do not rely on this thermometer; you must take food temps

(Critical) (1) egg wash, green tomatoes and crispy onions found at improper temperature. Potentially hazardous food items shall maintain at 41°F or below or 135°F or above at all times. (2) grilled onions found at improper temperature on shelf below prep table. Critical corrected: (1) at time of inspection discarded all food items found at 54°F - 68°F. These food items are left out during lunch. Facility will use time as a public health control in future. Once food items removed from refrigeration they will be served or discarded within 4 hours and the time out of refrigeration shall be marked on the food container. Will review written policy at follow-up inspection. (2) at time of inspection grilled onions found at 107°F discarded. Grilled onions with burger is the special on mondays so extra were made. These will need to be held >135°F or <41°F. You may consider using time as public health control for grilled onions on mondays

(Critical) Some of the ice transfer buckets found with cracks/holes on bottom of buckets. Food-contact surfaces shall be smooth and easily cleanable. Critical corrected: at time of inspection discarded 3 ice transfer buckets. Please replace; consider stainless. There is concern that a piece of the broken plastic could get into the ice

(1) no paper towels dishwash area handwash sink. (2) some automatic paper towel dispensers not functioning properly (paper towel dispensed too long at blue tractor wait station sink and too short at habana cook line sink). Please adjust paper towel dispensers to dispense properly or replace

(1) some refrigeration door gaskets in poor repair. Replace and maintain. (2) self-closer upstairs walk-in-cooler not functioning properly. Please repair and maintain in good repair. (3) insulated top section of some prep units not secured in place. Please repair and maintain in good repair

6 drawer refrigeration unit blue tractor side not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times. Koch and white on site to repair; do not use unit until capable of maintaining food at 41°F or below at all times. A follow-up inspection to be scheduled to confirm unit repaired

Please provide dunnage rack to store bulk pop in basement storage room a minimum 6 inches above floor

Please repair hot water control knob at habana cook line handwash sink to provide hot water at adequate pressure

(1) light bulbs not functioning properly in hood canopy habana side. Per pic electrical problem; please repair to provide adequate lighting in this area. (2) please provide adequate lighting waitress station blue tractor side

Some flies present in a few areas. Please continue to work with your extermination company, insect tech to eliminate the flies. Some observed in box of tomatoes in basement and floor drain upstairs habana bar

Please provide conduit on blue tractor side to hold the electrical lines in place away from the handwash sink end of cook line

Floor grout missing in some areas rear kitchen. Please replace as needed to maintain a smooth, easily cleanable floor and to prevent water build-up in these areas

No soap available habana cook line handwash sink. Please provide soap at all times at all handwash sinks. Did observed excellent handwashing by many staff

(1) water on bottom of true 2 door on cook line blue tractor side. Please repair and maintain in good repair. (2) pop gun drain lines blue tractor upstairs bar not draining properly causing pop to build up and spill over. Please repair and maintain in good repair

These areas in need of cleaning: liquor speed racks downstairs bar, floor drains downstairs bar, floor drain habana upstairs bar, yellow cap on floor blue tactor upstairs bar, some ceiling vents in various areas in kitchen, floors under equipment both sides and floor/wall juncure in several areas. Please clean now and as often as necessary to maintain in clean condition. After cleaning yellow cap cover please seal to prevent future build up; cap is not smooth and easily cleanable

Health Report - 11/02/2010 (5 critical incident(s))

(Critical) Some dented cans found in basement storage and on shelf habana side. Please inspect cans before placing on shelving units and set aside those cans with dents for return to supplier. Critical corrected: at time of inspection set aside dented cans for return and discussed how to inspect cans with pic. Please set up permanent dented can storage area; will check at follow-up inspection

(Critical) Glasses not sanitized properly upstairs bar blue tractor side. Proper exposure time shall be used when manually sanitizing. Critical corrected: at time of inspection observed employee dip glasses in sanitizing solution at bar. As stated on epa-approved manufacturer's sanitizer label (eco-lab manual bar wash glass sanitizer) "immerse glassware for at least 2 minutes or for contact time specified by governing sanitary code. " employee sanitized glasses for proper length of time and will discuss with other bartenders

(Critical) Sanitizer concentration too high upstairs bar manual warewashing operation. A chemical sanitizer shall be provide at proper concentration per epa-approved manufacturer's label use instructions. Critical corrected: at time of inspection emptied sink and set up again at proper chlorine sanitizer concentration. Please use chlorine test kit to monitor

(Critical) These food-contact surfaces in need of cleaning: shake machine wand ( blue tractor ), slicer ( habana )and interior blue tractor ice machine (upper and lower sections) in basement. Food-contact surfaces shall be clean to sight and touch. Not corrected. At time of inspection shake machine wand and slicer cleaned and sanitized properly. Follow-up inspection required to check on ice machine cleanliness

(Critical) No sanitizer available at automatic warewashing machine. A chemical sanitizer shall be provided and used per epa- approved manufacturer's label use instructions. Critical corrected: at time of inspection sanitizer provided at proper concentration; no sanitizer available in container; temporarily replaced with gallon of chlorine; sanitizer to be delivered later today

No chlorine test kit available to monitor chlorine concentration at dishmachine and bar manual warewashing operations. Please provide chlorine test kit for each station

Please provide covers for all bulk food bins small room end of cook line habana side

(1) please replace light bulbs in downstairs bar reach-in-cooler habana to provide adequate lighting. (2) provide light at waitress station blue tractor side

Please provide waste receptacle at handwash sink blue tractor waitress side

(1) please replace gasket bottom section aut0-sham blue tractor side; section of gasket missing. (2) please repair fryer that is leaking on blue tractor side; requisition has been made for repair. (2) please replace or repair reach-in-cooler lid unit #4; currently using tape to hold together. (3) ice build-up on floor in basement walk-in-freezer; per pic leak has been repaired, need to chip ice off floor.

These areas in need of cleaning: interior several floor drains both sides, floors under cooking equipment both sides, floors at upstairs bar habana side, hood canopy over sautee station habana side including fire suppression nozzles, floors under refrigeration units both sides and floors under ice machine and shelving units in basement blue tractor side. Please clean now and as often as necessary to maintain in clean condition

(1) please repair hot water control knob at waitress station handwash sink blue tractor. (2) please repair leak at dishwash area 2-compartment sink at spray rinse arm

(1) observed several cracked food container lids. Please replace to provide smooth, easily cleanable surfaces. (2) please cover insluating material on top of silver king waitress side blue tractor to provide a smooth, easily cleanable surface

These areas in need of cleaning: prep table under mixer blue tractor side, interior smoker habana side, door gasket wine reach-in-cooler upstairs bar habana side and interior reach-in-cooler end of cook line habana side. Please clean now and place on routine cleaning schedule

(1) please adjust paper towel dispenser at handwash sink waitress station blue tractor side so the proper amount of paper towel dispenses; currently paper towel lays in the sink. (2) please repair or replace paper towel dispenser handwash sink blue tractor side so the paper towels dispense easily. (3) no paper towels available at handwash sink in dishwash area. Please provide at all times

(1) some single-service items in basement blue tractor side next to ice machine stored improperly. Please store in original packaging or invert to protect against potential contamination. (2) clean linens stored improperly habana side in room off employee changing area. Please store a minimum 6 inches above floor on shelving that allows easy cleaning underneath

Health Report - 05/05/2009 (3 critical incident(s))

(Critical) Cooked garlic found stored next to grill at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection cooked garlic and oil found at 78°F; was cooked off this morning found next to grill; pic cooled cooked garlic using ice bath; will maintain cold, 41°F or below

(Critical) Raw tray eggs found stored above lettuce. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from ready-to-eat food items. Critical corrected: at time of inspection relocated raw tray eggs to the bottom shelf in the salad reach-in-cooler

(Critical) Some cooked potentially hazardous food items found at improper temperature in upstairs walk-in-cooler that had cooled improperly from previous day. Cooked potentially hazardous food items shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F. Critical corrected: at time of inspection discarded ropa vieja (shredded beef in tomato sauce with yellow rice and tostones) found at 63°F and soup of the day found at 50°F. Per pic these food items were cooked yesteday early evening. Discussed proper cooling methods with manager and chef; observed one ice wand in basement freezer

Some wet wiping cloths found stored improperly. Once wet please store in sanitizer solution at proper concentration

One door freezer on cook line not maintaining food at proper temperature. Equipment shall be capable of maintaining food at proper temperature. Adjusted at time of inspection; please monitor

No paper towels available at dishwash area handwash sink and paper towel dispenser not functioning at brewery handwash sink. Please provide paper towels at all handwash sinks at all times,

No soap at dishwash area handwash sink. Please provide soap at all handwash sinks at all times

Small one door freezer on cook line not maintaining food at proper temperature. Stored frozen foods shall be maintained frozen. Used exclusively for bagged frozen french fries

Handwash sink end of cook line not accessible for handwashing. All handwash sinks shall be accessible at all times for handwashing. Corrected at time of inspection by relocating onion and tomato batter. Thank you for relocating this handwash sink

No chlorine test kit available for automatic warewashing machine. Please provide chlorine test kit and monitor automatic warewashing machine a minimum twice daily for proper sanitizer concentration.

Potentially hazardous food items (fish and shrimp) found thawing improperly in 3-compartment sink. Potentially hazardous food shall be thawed under refrigeration, completely submerged under running water or as part of the cooking process

No thermometers available in some refrigeration units. Please provide accurate thermometer in all refrigeration units and place for easy viewing

Clean linens found stored improperly in storage room. Please store a minimum 6 inches above floor on shelving that allows easy cleaning underneath

These areas in need of cleaning: usptairs walk-in-cooler shelving units, bottom shelves on shelving unit outside upstairs walk-in-cooler and handle area downstrairs bar reach-in-coolers in need of cleaning. Please clean now and place on routine cleaning schedule

These areas in need of cleaning: floors under dry storage shelving near slicer, floor/wall juncture in several areas of kitchen and floors under waitress station (counter and ice pop dispensing machine). Please clean now and as often as necessary to maintain in a clean condition.

Observed improper cooling methods for cooling potentially hazardous food items. Cooling shall be accomplished in accordance with the following time and temperature criteria: within 2 hours from 135 to 70°F and within a total of 6 hours from 135°F to 41°F. You may use one or more of the following methods listed. (1) ropa vieja and soup in wic (2) ribs found on sheet tray at 115°F - 120°F on shelf next to smoker; pulled out of smoker this am; cooked through evening. Pic placed in single layer, uncovered on sheet tray in basement wic speed rack to finish cooling properly. Please monitor to asssure proper cooling criteria is met