Jerusalem Garden

Contact Information

307 S. Fifth Avenue
Ann Arbor, MI 48104

Health Report - 01/26/2015 (2 critical incident(s))

(Critical) Follow up site visit 1/26/15: dishmachine has been repaired and is now sanitizing at 100ppm of chlorine. Violation corrected

(Critical) Follow up site visit 1/26/15: facility now has proper soap hooked up to automatic dishmachiine. Violation corrected.

Health Report - 01/14/2015 (2 critical incident(s))

(Critical) Observed facility not sanitizing pans and utensils properly as i measured 0 ppm of chlorine in dishmachine. All dishmachines need to sanitize as per manufacturers directions (50-100pppm). To correct, please repair dishmachine as soon as possible. Pic temporarily corrected violation by properly setting up 3 compt sink (wash, rinse and sanitize) for all warewashing operations at time of inspection. I will check on this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed no dish soap/detergent being used in automatic dishmachine (no dishmachine soap on-site). To correct, please obtain proper soap containers and connect to dishmachine as soon as possible. Pic temporarily corrected violation by setting up 3 compt sink (wash, rinse sanitize) for all warewashing operations at time of inspection. I will check on this item at follow up inspection. Correct within 10 days. ,

Observed wet mop stored in mop sink in kitchen area. All mops must be hung up after use to allow for proper air drying

Observed interior door gasket on ric in cooking area in poor repair (gasket is split and broken). To correct, please replace damaged gasket as soon as possible

Health Report - 07/10/2014 (1 critical incident(s))

(Critical) Observed small pot of freshly prepared stuffed grape leaves on wic shelf with internal food temperatures of 60-70f. Grape leaves were made this morning in prep kitchen (liberty location) and transported to restaurant less than an hour ago per pic. All phf must be cold held at 41f or below at all times. Please ensure cold food is received at proper temperature and verified with food thermometer as needed. Pic corrected by transferring grape leaves to shallow pan and rapidly cooling to 41f at time of inspection. Violation corrected

Observed interior door gasket on ric in cooking area in poor repair (gasket split, broken). To correct, please repair or replace damaged gasket as soon as possible.

Observed 2 wet mops stored in mop sink in kitchen area. All mops must be hung up to dry after use to allow for proper air drying

Health Report - 01/10/2014 (0 critical incident(s))

Some clean pans found stacked wet. Please allow clean dishes to drain/air dry prior to stacking.

Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Some wet wiping cloths found stored improperly. Once wet please store in wet wiping cloth solution at proper sanitizer concentration. Wiping cloth solutions set up in front and rear kitchen at proper sanitizer concentration

Some floor tiles missing in rear kitchen. Please replace to provide smooth, easily cleanable surface and to prevent standing water in this area.

No ambient air thermometer in upright odwalla reach-in-cooler near front entrance. Please provide accurate ambient air thermometer and place for easy viewing

Health Report - 07/10/2013 (0 critical incident(s))

Some metal insert pans found stacked wet. Please allow all clean dishes to drain/air dry prior to stacking

Light shield missing in basement bulk pop storage area. Please provide light shield to properly protect the light bulbs

Wall below pass through window in poor repair. Please replace to provide smooth, easily cleanable surface

(1) door gasket in poor repair on right door of the two door upright reach-in-cooler rear kitchen. Please replace to provide good seal and so smooth and easily cleanable. (2) standing water evident on bottom left side of two door victory on cook line. Please repair; until then provide rack on bottom of cooler

Health Report - 01/16/2013 (0 critical incident(s))

This incident (38713) does not have any more information on it

This incident (14922) does not have any more information on it

Health Report - 07/26/2012 (0 critical incident(s))

This incident (38714) does not have any more information on it

This incident (14923) does not have any more information on it

Health Report - 02/02/2012 (1 critical incident(s))

(Critical) Observed employee contact ready-to-eat food item with bare hands. Critical corrected: at time of inspection gloves provided for employee. Discussed when gloves or utensil would be required

Some single-service items found stored improperly. Please invert or cover to prevent potential contamination

Some clean dishes stacked wet. Please provide additional shelving unit to allow dishes to air dry before stacking

Refrigeration door gasket on prep unit and one door upright in dining area in poor repair. Please replace to provide a good seal and so smooth and easily cleanable

Health Report - 08/15/2011 (0 critical incident(s))

Please replace wooden pallets in the basement with smooth, easily cleanable, non-absorbant shelving units to make it easier to clean the shelving unit and the floors under the shelving unit; maintain the food a minimum 6 inches above the floor

Please invert single-service containers front kitchen to prevent potential contamination of the food-contact end

Please provide accurate food product thermometer for front kitchen to monitor cook-off temperatures, hot holding temperatures and cold holding temperatures

These areas in need of cleaning: area between fryer and wall, including sides of fryer and wall, floors under fryers and floors under wooden pallets in basement. Please clean now and as often as necessary to maintain in clean condition

Remove spray nozzle on outside faucet when not in use

Health Report - 02/22/2011 (0 critical incident(s))

Improper cooling method observed for cooling garbanzo beans for hummus. Cooked and cooled potentially hazardous food shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the followin methods listed. Corrected at time of inspection by not stacking pans and removing covers. Garbanzo beans were cooked, removed from stove, strained in colander, beans and ice added to metal pans, stirred, placed into wic within the last hour; found in metal pans approximately 3 - 4 inches of product in each pan at 71°F and 76°F. Faclity will continue to monitor to assure food product cools properly

Handwash sink rear kitchen draining slowly. Please repair and maintain in good repair

Inaccurate ambient air thermometer in one door reach-in-cooler front kitchen. Please provide accurate thermometer, place for easy viewing and monitor several times daily

Health Report - 08/12/2010 (0 critical incident(s))

Some house flies present in facility. You may use fly strips if placed away from any food and food-contact surfaces

Paper towel dispenser on cook line not dispensing paper towels easily. Please repair and maintain in good repair

Wall above 2 door upright reach-in-cooler not smooth and easily cleanable. Please resurface to provide smooth, easily cleanable surface

Observed improper cooling method for fattoush mixture (cut tomatoes) in large covered metal pans in walk-in-cooler. Potentially hazardous food shall be cooled within 4 hours to 41°F or below if prepared from room temperature ingredients. Corrected at time of inspection by unstacking metal pans and uncovering. Cut tomatoes are on top; not mixed in yet. Pic will begin pre-chilling tomatoes prior to cutting. Pic will monitor to assure cut tomatoes on top of fattoush mixture reaches 41°F within 4 hours

Hole present in basement window near utility sink. Please repair and maintain