Banfield's Westside Grill & Ta

Contact Information

5510 Jackson Road
Ann Arbor, MI 48103

Health Report - 12/18/2012 (0 critical incident(s))

Observed ventilation hood and filters in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Health Report - 06/26/2012 (1 critical incident(s))

(Critical) Observed facility not sanitizing glasses properly in the bar area as i observed 0 ppm of chlorine in bar dishmachine. Dishmachine did sanitize at 50 ppm when primer switch was held down, but sanitizer went back to 0 ppm at next load. All dishmachines must be consistently sanitizing as per manufacturers directions (in this case 50-100ppm). Do not use this dishmachine for sanitizing until properly repaired and then inspected by the washtenaw county health dept. Will need to send glasses back to kitchen dishmachine until repaired. I will check this item at follow up inspection. Correct within 10 days. ,

Observed wif floor with an accumulation of ice creating a possible slip hazard. To correct, please remove ice as soon as possible so all surfaces are smooth and cleanable. , observed dry storage shelves in back kitchen area with chipped paint and in poor condition. To correct, please resurface shelves so all surfaces are smooth and cleanable

Observed ventilation filters in vent hood in cooking area with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Employees need to be checking sanitizer concentration in dishwashing machine and wiping cloth buckets more often. To correct, please train all employees on proper test strip usage as needed.

Observed no soap at handsink in mens employee restroom. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Observed main handsink in prep area not sealed to wall (sealant is cracked). To correct, please reseal handsink to wall as soon as possible

Observed floors in wif and floor drain in pop syrup room with an accumulation of debris/food debris. To correct, please clean now and on a more frequent schedule

Observed floors in bar area with an accumulation of litter and debris. To correct, please clean now and on a more frequent schedule

Observed cutting board in server prep area with deep grooves/scoring. To correct, please resurface or replace cutting board so all surfaces are smooth and cleanable

Observed interior of microwave oven in prep area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed all lids on both trash dumpsters and grease barrel in dumpster area left open. All doors and lids to all dumpsters and grease barrels must be closed after use to prevent entry of unwanted pests, insects and birds

Observed handsinks in bar area and in ladies employee restroom with an accumulation of dirt and debris. To correct, please clean now and on a more frequent schedule

Observed interior surfaces (sides and door area) of dishmachine in bar area with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule

Observed low light intensity in wif. To correct, please install another light fixture in back of wif or increase intensity of light bulb near door

Observed in use wiping cloth bucket in bar area with a concentration of 0 ppm of chlorine. To correct, please change and mix all wiping cloth buckets to 50-100ppm more often and verify concentration with proper test strips as needed

Observed dumpster enclosure with an accumulation of old equipment, dirt and debris. To correct, please remove all unnecessary items from facility as soon as possible and clean dumpster area as soon as possible

Health Report - 11/16/2011 (1 critical incident(s))

(Critical) Observed wiping cloth buckets in bar area (near main ice bin) and on cooking line with a concentration of 600 ppm or more of bleach. Excessive bleach concentrations can become toxic on food contact surfaces. Please mix buckets as per manufacturers directions on chemical label (in this case 50-100ppm) and verify concentration with proper test strips as needed. Pic corrected by remixing buckets to 100ppm of bleach at time of inspection. Critical corrected

Observed low light intensity in wif. To correct, please provide more lighting as needed

Observed raw meat (racks of ribs) thawing at room temperature in 3 compt sink in prep area. As stated in past, all phf must be thawed under refrigeration or under cool running water at all times to prevent the accumulation of bacteria

Observed wif ceiling and floor with an accumulation of ice creating a possible slip hazard. To correct, please repair wif as soon possible and remove all ice buildup so all surfaces are smooth and cleanable. , observed dry storage shelves with chipped paint and some food storage shelves in kitchen (near microwave and in server prep area--chip shelf) in poor repair (rough and rusty). To correct, please resurface all damaged shelving in kitchen as soon as possible so all surfaces are smooth and cleanable.

Observed ventilation hood in cooking area soiled with grease and debris. Hood was missing a filter when i arrived for inspection. Appears that staff removed filter due to high smoke content in kitchen when utilizing char broiler. Please remember that greasy hoods are a possible fire hazard and need to be cleaned on a regular interval. Hood sticker indicated that hood was next scheduled to be cleaned on 10/11. Pic called hood cleaning service at time of inspection and scheduled hood to be cleaned within a week

Observed garden hoses stored on edge of shelf (right next to boxes on food) in storage room in back of kitchen. All food must be protected from sources of contamination at all times. To correct, please relocate food to approved location or remove hose from edge of shelf

Observed floors and walls in cooking area, floors under all coolers and equipment in prep area and floor in pop syrup storage room with an accumulation of grease and/or dirt and debris. To correct, please clean all these areas now and on a more frequent schedule

Health Report - 05/31/2011 (4 critical incident(s))

(Critical) Observed several pans of phf (taco meat, rte chicken, pepperoni, sausage, egg salad, cheese and beans in the top and bottom portions of prep unit cooler (near wic) with internal food temps of 53-57f. Cooler is not functioning correctly. As stated in past, all phf must be cold held at 41f or below at all times. Pic temporarily corrected violation by discarding all food items mentioned above at time of inspection. Repairman also called at time of inspection. Do not use this cooler to store phf until properly repaired and inspected by the wash. County health dept. I will check this item at follow up inspection. Correct within 10 days. Please note: this violation has been cited at 3/5 routine inspections. As a result, you are required to attend an administrative conference at the wash. County health dept. To discuss this recurring violation. You must call carl walczesky at 734 222-3872 within 72 hours to schedule. ,

(Critical) Observed dishmachine not sanitizing properly as it was operating with 0 ppm of chlorine bleach at time of inspection. Dishmachine must be sanitizing as per manufacturers directions on label (in this case 50-100ppm). Staff need to be monitoring concentration with proper test strips more often and repair as needed. Pic called gfs for repair at time of inspection. Gfs replaced hose and primed machine. Dishmachine now sanitizing at 75-100ppm. Critical corrected. Please note: this 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. Please complete and fax to carl walczesky at 734 222-3930 within 7 days. If violation is cited at next inspections, you will be required to attend an administrative conference at the wash. County health dept. To discuss this violation. ,

(Critical) Observed several pans of phf (taco meat, rte chicken, pepperoni, sausage, egg salad, cheese and beans in the top and bottom portions of prep unit cooler (near wic) with internal food temps of 53-57f. Cooler is not functioning correctly. As stated in past, all phf must be cold held at 41f or below at all times. Pic temporarily corrected violation by discarding all food items mentioned above at time of inspection. Repairman also called at time of inspection. Do not use this cooler to store phf until properly repaired and inspected by the wash. County health dept. I will check this item at follow up inspection. Correct within 10 days. Please note: this violation has been cited at 3/5 routine inspections. As a result, you are required to attend an administrative conference at the wash. County health dept. To discuss this recurring violation. You must call carl walczesky at 734 222-3872 within 72 hours to schedule.

(Critical) Observed dishmachine not sanitizing properly as it was operating with 0 ppm of chlorine bleach at time of inspection. Dishmachine must be sanitizing as per manufacturers directions on label (in this case 50-100ppm). Staff need to be monitoring concentration with proper test strips more often and repair as needed. Pic called gfs for repair at time of inspection. Gfs replaced hose and primed machine. Dishmachine now sanitizing at 75-100ppm. Critical corrected. Please note: this 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. Please complete and fax to carl walczesky at 734 222-3930 within 7 days. If violation is cited at next inspections, you will be required to attend an administrative conference at the wash. County health dept. To discuss this violation.

No serv safe manager certification on-site. Need to correct within 90 days to avoid enforcement actions

Observed floors, walls and sides of equipment in grill/fryer area soiled with a heavy accumulation of grease and debris. To correct, need to clean now and on a more frequent schedule. , observed floors under all coolers in kitchen with an accumulation of food debris. Please clean now and on a more frequent schedule

This incident (45646) does not have any more information on it

Observed garbage disposal draining very slowly. To correct, please repair as soon as possible

Observed ventilation hood and filters in cooking area (grill/fryer area) soiled with heavy grease and debris. To correct, clean now and on a more frequent schedule

Observed dirty garden hose hung up on edge of dry storage shelf directly above food containers. All food must be stored in a protected manner at all times. To correct, please relocate hose to another approved location as soon as possible

Observed dry storage shelves with chipped paint and metal shelving under server prep area (bagged chips shelf) in poor repair and lined with cardboard. Cardboard is not an approved liner. All food shelves must be in good repair and smooth and cleanable at all times. To correct, please repaint/resurface shelves as soon as possible

This incident (1381) does not have any more information on it

Observed two 5 gallon buckets of chili thawing in stagnant water and raw meat (ribs) thawing at room temperature in 3 compt sink in prep area. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria

Health Report - 12/16/2010 (1 critical incident(s))

(Critical) Observed dishwashing machine operating with less than 25 ppm chlorine residual at the final rinse cycle of the machine, this item was corrected during inspection by service to the dishwashing machine equipment to provide proper level of chlorine sanitizer

Observed duct tape placed on sides of spray bottles, and handles of cutting knives located in the kitchen, to correct remove duct tape to provide a smooth and easily cleanable surface or repair or replace the items with duct tape

Observed broken tiles on floor in back store room and bar should schedule repairs to provide an easily cleanable floor surface

This incident (45650) does not have any more information on it

This incident (1393) does not have any more information on it