Hut K Chaats Cart

Contact Information

211 W. Washington
Ann Arbor, MI 48104

Health Report - 06/23/2015 (1 critical incident(s))

(Critical) Observed expired potentially hazardous food item in reach-in-cooler in cart. Once opened, prepared or removed from the freezer refrigerated, ready-to-eat, potentially hazardous food shall be clearly marked with the discard date and consumed or discarded within the discard time period (add 6 days). Corrected at time of inspection by discarding expired potentially hazardous food item ( food item had expired 6/21/15). Facility is doing a great job of date marking (are adding 6 days to prep date); please remember to monitor all date marked food items and discard as needed

Observed standing water under clean dish storage shelf in kitchen. Please eliminate standing water

Paper towel dispenser broken in cart above handwash sink. Please repair or replace to provide paper towels in the paper towel dispenser at all times

Some single-service items stored improperly. Please open single-service items from the bottom end and store inverted to prevent potential contamination of the food-contact or lip-contact end

Hood filter in cart in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

Health Report - 06/10/2014 (2 critical incident(s))

(Critical) No food thermometer available in cart for monitoring food temperatures. Please provide an accurate food thermometer on the cart to monitor hot and cold food temperatures throughout the day. Corrected at time of inspection: at the end of inspection pic found the food thermometer on the cart. Confirmed digital food thermometer is accurate

(Critical) No hot water available at handwash sink in cart. Hot water shall be provided at a minimum 100°F at all times for proper handwashing. Corrected at time of inspection: owner on site at end of inspection; lit pilot for water heater. Hot water is now provided at proper temperature at the cart. Owner will assure all staff understand how to light the pilot for the hot water heater

Quaternary ammonium sanitizer concentration low in wet wiping cloth spray bottle. Sanitizer shall be provided at proper concentration. Please use your test kit to confirm proper quat concentration. Quat test kit available on cart

Raw wood boards used under "cecilware" reach-in-cooler in cart. Please refinish or paint boards to provide a non-absorbant, smooth, easily cleanable surface

Paper towels do not fit paper towel dispenser. Please provide paper towels that fit paper towel dispenser that allows for easy dispensing

These areas in need of cleaning: interior and exterior microwave oven (not used per pic) and floor/wall juncture under hot holding unit. Please clean now and as often as necessary to maintain in clean condition. Please remove microwave if not used. Please contain electirical cords on the floor to make it easier to clean around them

Health Report - 06/24/2013 (3 critical incident(s))

(Critical) One of the two metal stem food thermometers not calibrated in the cart. Corrected at time of inspection by calibrating the incorrect metal stem thermomter using the ice bath method

(Critical) Cooked colocasin leaves found at improper temperature on the prep table in the cart. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by discarding cooked colocasin leaves found at 54°F. In future operator will keep product refrigerated to maintain at 41°F or below or use ice bath with small quantity of product during lunch as long as product maintains at 41°F or below with ice level above food level or use time as a public health control for a working supply of product (written procedures will have to be reviewed prior to implementing and food item will need to be properly marked with time out of temperature control and discard time. Refirgeration unit in cart maintaining food at <41°F at time of this inspection

(Critical) No quat test kit available at cart for monitoring sanitizer concentration. Corrected at time of inspection by providing proper quaternary ammonium test kit from kitchen to be used in the cart. Extra test kits available in union hall kitchen. Please make sure enough test kits are available so each cart has a test kit in their cart and one in the kitchen

Tasting spoons stored improperly at cart. Please store tasting spoons with handles up to prevent potential contamination of the food-contact end

Health Report - 04/24/2013 (0 critical incident(s))

This incident (14329) does not have any more information on it

This incident (38552) does not have any more information on it

Health Report - 04/25/2012 (1 critical incident(s))

(Critical) Refrigerated, potentially hazardous food item transported from restaurant found at improper temperature. Critical corrected: at time of iinspection discarded shanu (cooked greens, chickpea flour, etc) found at 64°F. The other refrigerated, potentially hazardous food item transported from restaurant found at 43°F. After discussion with employees appears the shanu was cooked last evening and not properly cooled. Discussed proper cooling methods. Also discussed transporting food; using blue ice in the insulated bags and placing the bags in the freezer a few hours before transport.

Some clean utensils in cart and some clean dishes in kitchen found stored improperly. Please store utensils in cart in a clean, protected location separate from the masking tape, lighter, etc. In the kitchen please invert all clean dishes

Health Report - 08/31/2011 (0 critical incident(s))

(1) some boxed single-service items found stored improperly in rear storage room on floor. Please provide shelving unit that is easy to clean underneath and maintains items a minimum 6 inches above floor. (2) some boxed single-service items found stored improperly on floor in cart. Please provide additional shelving unit to store a minimum 6 inches above floor.

Please provide hair restraints for food employees