Hungry Howies #00072

Contact Information

3365 Washtenaw Ave Ste J
Ann Arbor, MI 48104

Health Report - 06/12/2015 (0 critical incident(s))

Observed some single-service cups opened from wrong end of plastic sleeve. Please open from bottom end of plastic sleeve to prevent potential contamination of lip-contact end of cup

Observed small leak under handwash sink front kitchen. Please repair and maintain in good repair. Plumber has been notified; to be repaired soon

Observed jewelry on food employees wrist. While preparing food employees may not wear jewelry on their arms and hands

Observed gap on bottom right side of rear entrance door. Please install door sweep to eliminate any gaps

Health Report - 12/18/2014 (3 critical incident(s))

(Critical) Sanitizer concentration low in sanitizer compartment of manual ware washing operation. Sanitizer shall be provided at proper concentration per manufacturer's label use instructions. Corrected at time of inspection by emptying sanitizer compartment and setting up sanitizer solution in sink at proper quat sanitizer concentration. Per pic sink was set up approximately one hour ago. Pic added water to newly dispensed sanitizer to provide proper quat concentration. Please check with the company that provides your dispenser; this should be set up to mix with the water and dispense at the proper quaternary ammonium sanitizer range. Facility has proper quat test kit to monitor concentration

(Critical) Metal stem food thermometer not calibrated. Thermometers shall be calibrated routinely to assure accuracy. Corrected at time of inspection by calibrating metal stem thermometer. Pic will also provide a digital thermometer

(Critical) Quat test kit not being used to monitor sanitizer concentration at manual ware washing operation. Corrected at time of inspection by pic using their quat test kit properly to confirm proper quat sanitizer concentration in sanitizer compartment of manual ware washing operation. Pic will review with all employees how to use the quat test kit to confirm quat concentration

(1) toilet in employee restroom not flushing properly; the flushing lever is missing. Please repair and maintain in good repair. (2) handwash sink in front kitchen draining slowly. Please unplug and maintain in good repair

Observed jewelry on employees wrist. While preparing food, food employees may not wear jewelry on their arms and hands.

Health Report - 06/30/2014 (3 critical incident(s))

(Critical) The cut tomatoes and meats for salads and subs were not found date marked with the 7 day use by dates. Be sure these items are properly dated at all times. I will be back in 2 weeks to verify you are date marking these items properly.

(Critical) Repeat violation 2 times in a row. Complete the risk control plan and e-mail or fax to me within 10 days. Once again, paper towels were not dispensing at the handsink in the dishwash area. Managers need to assure that paper towels are always available at handsinks at all times. Corrected by adjusting roll.

(Critical) Repeat violation 2 times in a row. Complete the risk control plan and e-mail or fax into me within 10 days. Once again, the persons in charge did not know any of the 8┬░Food allergens, and only a few of the big 5 diseases and the 5 symptoms. You need to develop a plan to educate yourselves so you know all these items when asked by your inspector. I will be back in 2 weeks to verify you know them.

Repeat violation 2 times in a row!!! once again, both water spray bottles were not labelled. Managers must be assuring staff are lablelling spray bottles.

Repeat violation 3 times in a row!!!! once again, when i came in no one had any hats on. Managers need to be enforcing the wearing of hair restraints. If i find this one again on your next inspection i will call you in for an administrative conference.

Health Report - 12/13/2013 (2 critical incident(s))

(Critical) Manager/owner did not know the food allergens. Be sure that the persons in charge know the allergens and symptoms. Corrected by giving them a poster and they will familiarize themselves with the info.

(Critical) Paper towels not stocked at handsinks by the dishwash area. You need to always keep supplies stocked at the handsinks. Corrected by stocking.

Be sure water spray bottles are always labelled. Corrected.

Repeat violation 2 times in a row!!! the mop and mop bucket is sitting by front door with dirty water in it. You need to be dumping out dirty mop water and hanging up mop after using.

I found several coats hung where foods and food contact items are stored. Staff must be using the coat hooks by the back door!

The foodervice license was not posted. Must post where customers can see it. License was found and posted. Corrected.

Repeat violation 2 times in a row. Once again, i observed the manager not wearing his hat. You need to be in compliance with this code by wearing your hats at all times working with foods.

Health Report - 06/14/2013 (2 critical incident(s))

(Critical) Be sure you are date marking all potentially hazardous salad items. Items include ham, turkey, salami, lettuce and tomatoes. Mark the containers, not the lids, since they are taken off. Corrected by date marking.

(Critical) Sanitizer concentration was too low (<150ppm) in the 3 comp sink set up. Auto dispenser did not dispense at high ehough range. Owner installed new pin and now dispenses at 400ppm. Range is 150-400ppm. Use test papers to verify your sanitizer is always within proper range. Corrected.

Hair restraints must always be worn when working with food prep.

You need to hang up your mop after uses to facilitate rapid drying.