339 E Liberty St
Ann Arbor, MI 48104
Repeat violation: observed interior door gaskets on a few coolers in prep/cooking area that are in poor repair (gaskets are split/broken). To correct, please inventory all coolers and replace all damaged gaskets as soon as possible
Observed several unwrapped straws in bar area. The lip/mouth portion of all straws must be protected from potential contamination (from employee hands). To correct, please provide wrapped straws or install a straw dispenser as soon as possible
(Critical) Observed some cold potentially hazardous food items maintaining at improper temperature in various areas. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by: (1) discarding all potentially hazardous food items in true 2 door upright reach-in-cooleer in rear kitchen maintaining at 47°F. Facility will use the basement walk-in-cooler for back-up potentially hazardous food items until this unit is repaired. (2) discarding all potentially hazardous food items in the true 2 door "nacho" prep unit on the cook line maintaining at 45°F - 46°F. Facility will discontinue storing any phf on the bottom of this unit and use small quantities of phf in an ice bath until unit repaired. (3) discarding potentially hazardous sauces on top of the middle prep unit on the cook line. Three of the sauces stored on top of the prep unit in large squeeze bottles are potentially hazardous (sour cream, in-house mayo sauce and rehydrated pepper sauce). Facility will use smaller squeeze bottles or store in bottom section of prep unit to maintain at 41°F or below. Refrigeration person has been notified; will be on-site tomorrow
(Critical) A few refrigerated, ready-to-eat, potentially hazardous food items observed with expired discard dates. These food items shall be consumed or discarded within the required date marking time period ( adding 6 days to date prepared, opened or removed from freezer). Corrected at time of inspection by discarding expired food items (bean puree in basement wic & chili puree in kitchen upright ric)
(Critical) Observed employee not washing their hands when circumstances required handwashing. Corrected at time of inspection: by interrupting dishwasher to wash his hands between contacting soiled dishes and clean dishes. Discussed with pic and dishwasher when to wash hands. Today at lunch one dishwasher; at dinner typically three dishwashers. Please remind all dishwashers to wash their hands between contacting soiled dishes and clean dishes
(Critical) Inadequate hot water temperature at cook line handwash sink. Hot water shall be provided at a minimum 100°F at handwash sinks. The water temperature fluctuating at this handwash sink with a high of 95°F. All other handwash sinks found with hot water >110°F. Not corrected
Sanitizer concentration high in wet wiping cloth solution on cook line. Please use your test kit to monitor to assure proper sanitizer concentration.
In-use utensils found stored in water on the cook line or in sanitizer water at the bar. Please store in-use utensils dry, in a clean protected location
(1) some utensils on cook line and at waitress station stored with handles facing the wrong direction. Please store with all handles facing the employee to prevent potential contamination of the food-contact end. (2) unwrapped straws found stored improperly at waitress station. Please provide a dispenser or proper container to store straws to prevent contact with the lip-contact end
True 2 door upright in rear kitchen and true 2 door "nacho" reach-in-cooler not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times. Repair person has been notified; will be on-site tomorrow
Several door gaskets split on refrigeration units throughout. Please replace to provide good seal and so smooth and easily cleanable.
(Critical) Handwash sink on cook line not accessible for handwashing. Handwash sinks shall be accessible at all times and used only for handwashing. Corrected at time of inspection by removing pan of hard-boiled eggs from handwash sink. Please use one of the food prep sinks in the rear kitchen for any food preparation and do not place any items in the handwash sinks
(Critical) Some chemical spray bottles found without label. Once removed from original container please label working container of chemicals with common name to properly identify contents. Corrected at time of inspection by properly labeling one container and discarding contents of the other container. Pic will look into getting permanent labels from chemical supplier for spray bottles
Observed a few fruit flies in rear kitchen. Please continue to work with your extermination company to eliminate the flies
Observed some food employees without hair restraints. Food employees shall wear hair restraints that effectively restrain their hair and to prevent the employee from touching their hair
Condensate line in basement walk-in-cooler not wrapped. Please wrap to prevent potential contamination to food items stored below
Observed gap at rear door on sides and bottom. Please eliminate any gaps to prevent potential entry of insects and rodents. Per pic the landlord has agreed to replace the door frame to eliminate the gaps
Some soiled dishes stored on the floor in dishwash area. Please provide adequate adequate shelving/racks to accomodate all soiled dishes and utensils that may accumulate
Floor/wall juncture in some areas rear kitchen, especially under shelving units in need of cleaning. Please clean now and as often as necessary to maintain in clean condition
(Critical) Large container of duck confit found at 54°F in two door upright reach-in-cooler rear kitchen. Other food items in ric maintaining at 39°F - 40°F. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. Corrected at time of inspection by discarding duck confit. Appears after discussing with staff duck confit was transferred upstairs from basement wic in 3 metal half pans; placed in colander to drain fat before being placed in cambro and into reach-in-cooler. Food employee had forgotten about duck draining in sink. The duck confit was prepared sunday night. Restaurant is closed on monday. Not clear if this may have been an issue of improper cooling also. Pic will closely monitor cooling process of confit next time it is made to assure proper cooling is occuring. Cooked potentially hazardous food shall cool from 135°F to 70°F within 2 hours and 135°F to 41°F within a total of 6 hours.
Observed food employee without hair restraint. Food employees shall wear hair restraints that effectively restrain their hair
Please wrap condensate line in basement walk-in-cooler
Spoons at bar stored improperly. Please invert to prevent potential contamination of the food contact end
Light bulbs not shielded in light fixture in dry storage room. Please provide properly installed light shields with end caps or plastic coated light bulbs to properly protect the light bulbs
Wet wiping cloth found stored improperly on prep table. Once wet please store in wet wiping cloth solution at proper sanitizer concentration
(Critical) Observed improperly cooled beans at 51°F - 53°F in basement walk-in-cooler. Cooked and cooled potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F. Corrected at time of inspection by discarding beans found at improper temperature; appears beans were prepared on 1/29/13 (date on sticker outside of container). Discussed some methods to use when cooling very thick food items like beans. Facility has excellent knowledge and adequate wic space, large compartment food prep sinks and ice for proper cooling
(Critical) Chemical spray bottles found without proper label. Once removed from original container working containers of chemicals shall be properly labeled with the common name of the contents to avoid misuse. Corrected at time of inspection by labeling all spray bottles with common chemical name of contents.
(Critical) Improper cooling method used for cooling cooked beans. Please use one or more of the following methods listed to cool within the proper cooling time and temperature criteria; 135°F to 70°F within 2 hours and 135°F to 41°F within a total of 6 hours. Corrected at time of inspection by discussing new cooling methods for thick food items. Pic will send me a copy of all food items cooked and cooled, including how often, volume, cooling method(s) and chart showing time/temperature criteria was met. Once the cooling method has been determined to work for that specific food item and volume; this will become part of the recipe.