Bar Louie Ann Arbor, Inc

Contact Information

401 E. Liberty, Ste 200
Ann Arbor, MI 48104

Health Report - 01/11/2011 (2 critical incident(s))

(Critical) Observed chili on top of hot holding unit at improper temperature from improper reheating. Cooked and cooled potentially hazardous food shall be reheated so that all parts of the food reach a minimum 165°F for 15 seconds within 2 hours. Critical corrected: at time of inspection reheated the chili (was found at 118°F - 125°F) to >165°F on top of the stove; employee confirmed with digital thermometer. Please remember to stir food when reheating. Remaining hot food items found at proper temperature.

(Critical) Open cup observed in rear prep kitchen. Please provide closed beverage containers for employees to prevent potential contamination. Critical corrected: at time of inspection removed open cup

These areas in need of cleaning: handle area microwave oven on cook line, hood filters above flat top and shield for mixer prep kitchen. Please clean now and place on routine cleaning schedule

These areas in need of cleaning: floor/wall juncture in several areas, floors under dishmachine/ice bin area at bar and end of drain lines under dishmachine/ice bin area at bar. Please clean now and as often as necessary to maintain in clean condition

Ice scoop found stored improperly at ice bin at bar. Please store in clean, protected location. Corrected at time of inspection

Clean utensils found stored improperly rear kitchen clean dish storage area. Please invert or store in covered container to prevent potential contamination of the food-contact end

No hot water available at right handwash sink in women's restroom. All other sinks throughout facility adequate hot water temperatures. Please adjust water at sink to provide hot water at a minimum 100°F at the faucet

Lighting in rear prep kitchen not adequate. Please replace light bulbs or provide additional lighting to provide adequate lighting in this area. ( the lighting in the dishwash area is excellent)

Please re-grout floor tiles in front of ice machine rear prep kitchen.

Please adjust left door on continental upright freezer so it closes properly

(1) please reattach drain line for pop gun holder near bar dishmachine, left side of ice bin. (2) handwash sink on right side of bar leaking underneath; water evident on floor. Please repair and maintain in good repair

Health Report - 07/14/2010 (4 critical incident(s))

(Critical) Half and half at bar stored at improper temperature in speed rack above ice bin. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection discarded half and half found at 55°F. Please store under refrigeration and maintain at 41°F or below

(Critical) Potentially hazardous food items found at improper temperature (1) on top of 3 door continental fry station and (2) on top and bottom of 3 door continental salad station. Critical corrected: at time of inspection discarded all potentially hazardous food items maintaining >41°F. Continental ric fry station top food found at 52°F - 65°F; food on top of unit in close proximity to heat lamps on right side of unit. Consider retrofitting unit. Continental ric salad station top food found at 50°F - 52°F; bottom food at 46°F - 48°F. Both units are ordered out of service for the storage of potentially hazardous food until repaired, reinspected and capable of maintaining food at 41°F or below. You may use small quantities of food with ice to get through dinner for phf on top of units; make sure ice level is above food level. Repair person scheduled to replace compressor on salad ric and repair fry ric this evening. Monitor food temperatures several times daily and do not store food in a unit that is not maintaining the food at 41°F or below

(Critical) Flies present in dishwash area and at bar. The presence of insects and other pests shall be controlled to minimize their presence. Not corrected. Please continue to work with your exterminator, rose extermination company. Grouting the floors should also help

(Critical) Alfredo sauce cooled improperly from previous day; found in walk-in-coooler at 54°F. Potentially hazardous food that is cooked and cooled shall cool within the time and temperature criteria stated above. Critical corrected: at time of inspection discarded alfredo sauce (approximately 5 gallons in lexan). Discussed proper cooling methods with pic and chef

Floor grout missing or in poor repair in some sections, especially dishwash area and bar. Please regrout to provide smooth, easily cleanable surface and to prevent water from standing in these areas

These areas in need of cleaning: mixer splash shield above mixer, can opener stem, floors and floor/wall juncture in some areas of kitchen, floors under all equipment, some mats at bar and interior some drains at bar drip tray. Please clean now and place on routine cleaning schedule

Unlabeled water spray/squeeze bottles found above pizza oven. Corrected at time of inspection by properly labeling.

Upstairs walk-in-cooler door threshold and baseboard beneath door in poor repair. Please repair/replace to provide smooth, easily cleanable surface

Please adjust metered faucet at left handwash sink in women's restroom to stay on for a minimum 15 seconds once activated

3 door continental prep units on cook line (salad and fry station) are not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times. A follow-up inspection will be required once repaired and capable of maintaining food at proper temperature

Pic could not locate chlorine test kit. Please provide chlorine test kits for monitoring chlorine concentration at both dishmachines (both found sanitizing at proper concentration). Proper quat test kit is available for monitoring wiping cloth solutions

Ice at bar not covered. Provide cover for ice when not in use to protect against potential airborne contamination

Improper cooling methods used for cooling alfredo sauce and for cooling black beans (in process of cooling found at 95°F in wic). Please use one or more of the following methods listed to cool the food within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F. At time of inspection relocated black beans (aprroximately 3 gallons) into ice bath in food prep sink with ice level above food level and inserted completely frozen ice wand in center. Pic will monitor to assure cooling criteria is met; if not black beans will be discarded

Health Report - 01/13/2010 (5 critical incident(s))

(Critical) Shredded cheese portioned in plastic bags on top of one-door reach-in-cooler next to oven found at improper temperature. Potentially hazardous food shall be maintained at 135°F or above or 41°F or below. Critical corrected: at time of inspection discarded all portioned shredded cheese found >41°F. All remaining food on top of unit maintaining <41°F. Please monitor food level when you are portioning in plastic bags since the bag insulates the food away from the cold sides of the pan

(Critical) No sanitizer present at automatic warewashing machine in kitchen. A chemical sanitizer shall be provided at proper sanitizer concentration to properly sanitize all dishes and utensils. Not corrected. No sanitizer available; staff sent to purchase additional sanitizer. You will need to manually sanitize in 3-compartment sink until dishmachine providing sanitizer at proper concentration. Chlorine and chlorine test kit is available in facility. ,

(Critical) No sanitizer present at automatic glass washing machine at bar. Sanitizer shall be provided at proper sanitizer concentration to properly sanitize glasses. Not corrected. No sanitizer present in faciltiy; staff sent to purchase additional sanitizer. You will need to manually sanitize in 3-compartment sink until sanitizer provided at proper concentration in dishmachine. ,

(Critical) Observed employee not washing their hands when circumstances required handwashing. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils and unwrapped single-service items. Critical corrected: at time of inspection interrupted dishwasher to wash his hands properly after contacting the end of the straw in his open cup. Employees may use a cup with lid and straw only if they do not contact the end of the straw that was in their mouth to guide the straw to their mouth. The cup must be picked up by the base. Employee properly washed hands before resuming dishwashing duties. There was some language difficulties in explaining the proper procedure. Please assure that all employees understand handwashing in detail, how to wash their hands, when to wash their hands, where to wash their hands, why to wash their hands and assure all handwash sinks are accessible and stocked properly with hot and cold running water, soap and drying device

(Critical) Observed open cup in dishwash area. Employees may drink from closed beverage containers if handled properly to prevent contamination. Critical corrected: at time of inspection open cup removed from dishwash area.

These areas in need of cleaning: interior catch tray blodgett oven and surrounding area. Please clean now and place on routine cleaning schedule

These areas in need of cleaning: hood filters in some sections, floors under fryers on cook line, floors under ice machine, floors near dishmacine floor drain and floor/wall juncture in some areas kitchen and bar. Please clean now and as often as necessary to maintain in clean condition

Sanitizer test kit not being used to monitor sanitizer concentration at automatic warewashing machines

Please cover ice at bar ice bins when not in use to prevent potential contamination

Refrigeration door gaskets in poor repair on all doors of 3-door continental closest to entrance on cook line. Please replace to provide good seal and so smooth and easily cleanable

Paper towel dispenser jammed at handwash sink end of cook line and paper towels missing at dishwash area handwash sink. Please provide paper towels at all handwash sinks at all times. You may not substitue napkins for paper towels. Facility is having a problem with their auto feed paper towel dispensers; repair or replace with another model that functions properly

Cold water pressure not adequate at 3-compartment sink at bar. Please provide cold and hot water at adequate pressure at all sinks

Floor grout missing in several areas in kitchen and bar. Please re-grout to eliminate standing water in these areas and to provide a smooth, easily cleanable surface

Please re-establish air gap, currently air break on steam table drain line. Instead of using bracket on wall consider cutting the drain line to provide an air gap a minimum twice the pipe diameter above the flood rim of the drain. Please replace missing cap on self-metered faucet at right handwash sink in women's restoom

Dishwash area handwash sink not easily accessible due to some soiled dishes in tubs on floor in front of sink and plug in sink drain. Handwash sinks shall be easily accessible for handwashing at all times

Floor in walk-in-cooler in kitchen in poor repair in some sections. Please replace/repair sheet metal used to repair middle section in cooler and seal properly to provide smooth, easily cleanable surface

Right handwash sink in women's restroom not providing water for a minimum 15 seconds through metered faucet. Please adjust. Please provide hot water at all handwash sinks in men's and women's public restrooms at minimum 100°F. Please adjust

Provide a barrier between soap dispenser and shelf used to store food next to reach-in-cooler to prevent potential contamination

Please invert large martini glasses and cover dishes and utensils in bus tubs in clean dish storage area