Jumbo Steak Hoagie/Broadway Ca

Contact Information

1139 Broadway
Ann Arbor, MI 48105

Health Report - 10/03/2014 (4 critical incident(s))

(Critical) Handwash sink not accessible for handwashing at time of inspection. Handwash sinks shall be accessible at all times and shall be used only for handwashing. Corrected at time of inspection by relocating pan that was sitting across handwash sink. Discussed with employees

(Critical) Refrigerated, ready-to-eat, potentially hazardous food items observed without date marking. Once opened, prepared or removed from the freezer these food items shall be clearly marked with the discard date. Add 6 days. Corrected at time of inspection by clearly marking some food items in the upright cooler that were prepared more than 24 hours prior. Some food items are used within 24 hours from preparation or open date and would not require date marking. Please begin marking all of the potentially hazardous food items that you cook and cool; including but not limited to soups, sauces, meat, rice. In addtion opened tofu and bean sprouts

(Critical) Improper cooling method in place for beef bones used for stock. 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 using one or more of the following methods listed. Corrected at time of inspection by removing beef bones from large stock pots and placing in chest freezer to cool; beef bones found at 110°F - 120°F; beef bones will be used one more time for stock. Observed large pot of stock (3-4 gallons) cooling in 3-compartement sink in ice bath

(Critical) Observed employee contact ready-to-eat food item with bare hands. Food employees may not contact exposed ready-to-eat food with their bare hands and shall use a suitable utensil, such as a single-use glove. Corrected at time of inspection: interrupted employee to stop wash hands and put on gloves. Employee was wearing one glove, and stated she usually wears two. Please use two gloves when assembling sandwiches

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

Observed food employees without hair restraints. Food employees shall wear a hair restraint that effectively restrains their hair

Health Report - 03/31/2014 (0 critical incident(s))

Observed open gap along side/bottom of screen door in back kitchen area. To correct, please seal door to prevent entry of unwanted pests and insects

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

Health Report - 09/25/2013 (2 critical incident(s))

(Critical) Facility not cooling beef stock correctly. Pic stated that normal cooling procedure is to place large stock pot in cold water in 3 compt sink for unknown lengths of time before placing large pots in 2 door upright cooler. Please change your cooling procedures immediately. Will need to utilize shallower pans and utilize an ice bath before placing foods into upright cooler. Since facility does not have an ice machine, will need to obtain ice from party store (next door) or obtain ice wands. Whatever cooling method you employ, staff will need to monitor internal food temperatures with a calibrated food thermometer as foods pass through the temperature danger zone. Corrected by educating staff on proper cooling methods and procedures and temperature danger zone. Violation corrected.

(Critical) Observed 2 large pots of beef stock in upright cooler in prep area with internal food temperatures of 48-60f. Pic stated that 1 stock pot was made 2 days ago and 1 pot was made yesterday. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to utilize shallower pans and ice baths before placing stock into upright cooler. Pic corrected by discarding both beef stock pots at time of inspection. Violation corrected

Observed open food containers (sauces) and pans of raw vegetables stored on shelf next to handsink in cooking area. Food is next to paper towels used for handwashing and is in splash zone. All food must be stored in a clean, dry area and not exposed to sources of potential contamination. To correct, please relocate food items to approved location as soon as possible

Health Report - 03/27/2013 (0 critical incident(s))

This incident (38946) does not have any more information on it

This incident (15629) does not have any more information on it

Health Report - 09/17/2012 (2 critical incident(s))

(Critical) Observed staff not sanitizing pots and pans after washing in 3 compt sink. All pans and utensils must be washed, rinsed and sanitized as per approved warewashing procedures. To correct, please educate and train all staff on proper 3 compt sink set up and sanitizing procedures as soon as possible. Corrected by educating all staff and demonstrating proper 3 compt sink setup, correct sanitizer concentrations and test strip usage at time of inspection. Critical corrected.

(Critical) Observed pan of american cheese on counter in cooking area with an internal food temperature of 62f. Cheese has been on counter for 1. 5 hours per pic. All phf must be cold held at 41f or below at all times. Pic corrected by returning cheese to upright cooler at time of inspection. Critical corrected

Observed employee purse stored directly next to bags of buns under prep table in cooking area (buns were in a closed bag). All personal belongings must be stored in an area of kitchen which cannot possible contaminate food or single service items at any time. Pic corrected by moving purse to back of kitchen at time of inspection

Facility does not have a thermometer in facility to measure food temperatures below 130f (only have a meat thermometer which starts at 130f). To correct, please obtain a food thermometer that has a scale between 0-200f as soon as possible

Staff not verifying sanitizer concentration with proper test strips as required

Observed interior of microwave oven in cooking area with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Health Report - 04/02/2012 (0 critical incident(s))

Observed interior of domestic refrigerator and chest freezer in prep area with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed no food thermometer in facility. All food service establishments shall provide accurate food temp devices and must be easily accessible to monitor required food temps throughout facility. To correct, please provide a food thermometer as soon as possible

Health Report - 10/05/2011 (0 critical incident(s))

Observed interior of microwave oven in prep area with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed rice cooker in prep area in poor repair. Electrical cord is frayed and wrapped in electrical tape creating a possible safety hazard. Also, the lid must be weighed down with a exercise weight so lid stays on. To correct, please replace rice cooker as soon as possible

Observed raw meats thawing on drainboard of 3 compt sink. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria

Observed ventilation filters in hood above grill with a heavy accumulation of grease and debris. Need to clean now and on a more frequent schedule

Observed no paper towels at handsink in prep area. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Observed floor and walls in cooking area with an accumulation of grease and debris. Please clean now and on a more frequent schedule

Health Report - 04/18/2011 (1 critical incident(s))

(Critical) Observed no bleach in facility to sanitize dishware and utensils. Must have an adequate supply of soap and bleach in restaurant at all times. Pic corrected by going to store and obtaining bleach at time of inspection. Critical corrected

Observed no paper towels at handsink in prep area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing

Observed no hot water in employee restroom. Upon further investigation, discovered that hot water valve was turned off. All handsinks must have a hot water temp of at least 100f at all times. Pic corrected by turning hot water valve back on at time of inspection.

Health Report - 11/08/2010 (1 critical incident(s))

(Critical) Observed employee wash and rinse pan in 3 compt sink, but employee did not sanitize pan after washing. Upon further investigation, discovered that employees are not sanitizing soiled pans and utensils every 4 hours as required. All pans and utensils must be washed, rinsed and sanitized every 4 hours or throughout the day as needed. Do wait until the end of the night to sanitize dishware. Corrected by educating employees on proper dishwashing procedures including proper 3 compt sink setup, proper sanitizer concentrations and dishwashing frequency. Critical corrected.

Observed the following areas in kitchen in need of cleaning: outside and handle areas of upright coolers in prep area, door gasket and handle area of domestic refrigerator, spice canisters under prep table in cooking area. Please clean all these areas now and on a more frequent schedule

Observed employee purse stored next to open bags of hoagie rolls on rack under prep table in back kitchen area. All personal belongings must be stored in a designated area which does not contaminate food or clean equipment

Observed interior of microwave oven in prep area with an accumulation of debris. To correct, please clean now and on a more frequent schedule