226 S Main St
Ann Arbor, MI 48104
(Critical) Corrected at time of follow-up inspection: accurate functioning thermometer suitable for monitoring thin mass food items available in kitchen on cook line
(Critical) Corrected at time of follow-up inspection: adequate hot water found at waitress station handwash sink (>120°F), handwash sink on right side in men's basement restoom (>110°F) and handwash sink in prep kitchen near walk-in-cooler (>107°F). Please continue to monitor all handwash sinks for hot and cold running water at adequate pressure. The hot water shall be provided at a minimum 100°F. Note: minimum hot water temperature at a 3-compartment sink is 110°F.
(Critical) Thermometer suitable for monitoring temperatures of thin mass food items not functioning. Please replace battery and monitor for proper function. There are several times a day a food thermometer should be in use, including checking proper cook-off temperatures, monitoring hot and cold holding temperatures, reheat and cooling temperatures, etc. Not corrected. ,
(Critical) Interior habana ice bin closest to 3-comp sink and tomato dicer in basement prep area in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Corrected at time of inspection by properly cleaning and sanitizing ice bin and tomato dicer. Please remind all staff to wash, rinse and sanitize the ice bins end of day
(Critical) Inadequate hot water temperature at waitress station handwash sink ( 77°F ) and handwash sink on right side in men's basement restroom (66°F ). Hot water shall be provided at a minimum 100°F at all times. Not corrected,
(1) handle missing from top section of lift top on middle prep unit on cook line. Please replace missing handle. (2) observed standing water on the bottom of the two door continental reach-in-cooler at habana bar in basement. Please repair to eliminate standing water
Walk-in-cooler condensate line not wrapped. Please wrap to prevent potential contamination of any food stored on shelving below
Some clean dishes stacked wet on clean dish storage rack. Please air dry / drain prior to stacking
Observed some fruit flies in habana (basement bar). Please continue to work with your extermination company, insect tech, to eliminate the flies. Please follow any recommendations from insect tech. In addition keep all areas clean and dry. Beer overflow drain line was not properly installed into drain. Please remove kick plate next to drain and clean floors in this area
These areas in need of cleaning: inteior ice scoop container upstairs ice machine, floors under/behind basement ice machine, top of bulk food bins in basement, cart next to bulk food bins, floors in basement beer walk-in-cooler, floor/wall juncture at habana (basement bar), and floors under all equipment at habana. Please clean now and as often as necessary to maintain in clean condition.
(1) handwash sink on left side in men's basement restroom draining slowly and leaking underneath. Please repair and maintain in good repair. (2) drain line for beer tap overflow does not terminate into floor drain at habana (basement bar); currently draining onto floor. Please assure flexible drain line terminates into floor drain; this drain line does not need an air gap. (3) drain line in same drain as above mentioned beer overflow drain line observed without an air gap. It appears this is a condensate drain line for reach-in-cooler; please provide a proper air gap twice the pipe diameter above the flood rim of the drain. (4) please re-establish air gap at ice bin upstairs bar next to 3-comp sink; currently an air break. The air gap shall be twice the pipe diameter above the flood rim of the drain. (5) handwash sink near walk-in-freezer in basement scheduled for repairs. There is a second handwash sink in basement prep area for employee use
Observed gap at bottom of side exit door. Please install a door sweep to eliminate any gaps to prevent potential entry of pests. You may need to install on outside of door
In-use utensils stored improperly in sanitizer water on cook line. Please store utensils in a clean, protected location and clean as required throughout the day
(Critical) Observed improper cooling method in place for soup and salsa. Cooked 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 by using one or more of the following methods listed. Potentially hazardous food shall be cooled within 4 hours or less if prepared from ingredients at ambient temperature; such as cut tomatoes (for salsa) or tuna salad. Corrected at time of inspection by (1) placing soup in 2 shallow pans; placed one uncovered in walk-in-freezer and the other in the walk-in-cooler with an ice wand. Soup was in large stock pot with one ice wand; approximately 5 gallons. (2) placing salsa with cut tomatoes into 2 shallow pans with an ice bath. Large lexan of salsa found at 65°F in basement wic covered. Discussed preparing the cut tomatoes separate and cooling them within the 4 hours from ambient air temperature to 41°F before adding them to the already cooled cut peppers, onions and cilantro. Provided pic a cooling chart to complete for all potentially hazardous food items that are cooled. Will add cooling method to each recipe.
(Critical) Food-contact surfaces of slicer and interior middle ice bin in basement bar in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Not corrected. The slicer is not being cleaned properly because it cannot be disassembled for cleaning. Please repair or replace slicer so that it can be disassembled for proper cleaning
(Critical) Inadequate hot water temperature at some handwash sinks. Handwash sink at waitress station (80°F), handwash sink in basement near wif (66°F) and handwash sink on right side in men's restroom in basement (71°F). The hot water shall be at a minimum 100°F at all handwash sinks for proper handwashing. Not corrected
Some insert pans cracked on top ledge. Please replace to provide smooth, easily cleanable surface and to provide a good seal on top of the prep units
Light bulbs in light fixture in single-service storage area in basement observed without light shields. Please protect light bulbs by providing a properly installed light shield
Handle missing from lift top on 2 door continental reach-in-cooler on cook line. Please replace handle
Please provide waste receptacle at handwash sink in basement near fish preparation area for proper disposal of soiled paper towels
Observed some fruit flies in various areas throughout facility. Please continue to work with your extermination company to eliminate the flies. Observed most flies at downstairs bar
These areas in need of cleaning: floors under the basement ice machine, pop gun holders at bars and pop gun hose bracket at basement bar. Please clean now and as often as necessary to maintain in clean condition
In-use utensils stored improperly on cook line. Please do not store tongs in sanitizer water and knives between prep units. Store in-use utensils in a clean protected location and clean properly throughout the day as required
(1) pop gun holder drain line in middle section of basement bar drains improperly to soiled drainboard side of 3-compartment sink. Pop overflow currently drains into wash compartment. Please plumb to floor drain with an air break or air gap. (2) beer walk-in-cooler condensate line does not terminate over the floor drain causing water build-up on the floor. Please extend wic condensate line over floor drain maintaining proper air gap a minimum twice the drain line pipe diameter above the flood rim of the drain
Observed gap at the bottom of rear door. Please provide a door sweep to eliminate any gaps to prevent potential entry of pests
(Critical) Sterno found stored next to single-service items in basement storage room. Please store chemicals in separate location away from and below any food, clean equipment & utensils, single-service items and clean linens. Corrected at time of inspection by relocating sterno to chemical storage area in basement
(Critical) Observed employee not washing their hands when circumstances required handwashing. Food employees shall wash their hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single-service articels. Corrected at time of inspection by discussing with dishwasher when to wash hands; observed dishwasher contacting soiled dishes and clean dishes without washing hands in between. Please wash hands after contacting soiled dishes and utensils before handling clean dishes and utensils.
(Critical) Observed food employees contacting ready-to-eat food item with bare hands. Food employees may not contact ready-to-eat food with their bare hands and shall use a suitable utensil. Corrected at time of inspection by discussing with employees when gloves or utensils are required; employees put on gloves. Gloves are available at all stations. When garnishing plate front kitchen observed employee using bare hands and when assembling salads in rear kitchen observed employee using bare hands
(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found with expired discard dates. Please monitor these food items and discard food as needed. Corrected at time of inspection by discarding expired stock in wic (4/2 - 4/8 on label) and flan in dessert ric (4/8 - 4/14 on label). Please monitor food items requiring date marking daily and discard as needed. Most employees are using both dates some are using prep date and some are using discard date. Please use one system to avoid confusion
Clean dish storage shelf directly next to soiled dishes on drainboard. Please provide barrier between clean dishes and soiled dishes to prevent potential contamination
Ice transfer buckets upstairs and downstairs stored improperly. Please invert when not in use to prevent potential contamination. Provide cleanable mat or tray
Observed open cup on cook line. Food employees shall drink from closed beverage containers to prevent potential contamination
Some fruit flies observed in basement kitchen and upstairs bar. Please continue to work with your extermination company to eliminate the flies. Observed some old corona bottles with moldy limes on shelf near basement stairs. Please remove
These areas in need of cleaning: floors under fryers, oven catch tray in upstairs prep kitchen, interior some clean utensil containers in dishwash area and some refrigeration door gaskets. Please clean now and as often as necessary to maintain in clean condition
Please re-establish air gap for steam table drain line front kitchen; currently an air break. The air gap shall be twice the pipe diameter above the flood rim of the drain
Some utensils stored improperly on cook line. Please store dry in a clean, protected location and clean & sanitize throughout the day as required. Observed some utensils stored between prep tables and some stored in sanitizer bucket.
Some working containers of food found without identification. Once removed from original container please label with common name of food unless food item is unmistakably recognized. White food items in three containers dessert area and one at upstairs bar.
(1) cover ice cream in ice cream freezer when not in use. (2) cover garnishes at various stations when not in use. (3) provide covered water pitchers. Food shall be covered when not in use to prevent potential airborne contamination
Window without screen partially open in rear kitchen. Please keep all windows and doors closed to prevent potential entry of insects and rodents
(Critical) Observed some refrigerated, ready-to-eat, potentially hazardous food items in walk-in-cooler with expired discard dates. These food items shall be consumed or discarded within the time period noted on container (facilitiy is adding 6 days to preparation date). Corrected at time of inspection by discarding duck soup, brandywine sauce and container of cut tomatoes all found with expired discard dates. Please monitor all the food items requiring date marking and discard as needed
(Critical) Two hand held strainers in clean dish storage area in poor repair; they are no longer smooth and easily cleanable. Corrected at time of inspection by discarding wire hand held strainers that were in poor repair. Please replace dishes and utensils as needed to provide smooth, easily cleanable surfaces
Unwrapped condensate line in basement walk-in-cooler; please wrap to protect food items stored below from potential contamination
(1) some extra dishes and some single-service items stored under section of sewer line in basement dry storage room. Please provide shield for that section of sewer line. (2) ice transfer buckets stored improperly. Please invert ice transfer buckets to prevent potential contamination
Mop at upstairs mop sink stored improperly. Please hang to dry between uses
No waste receptacles at handwash sinks in basement prep kitchen. Please provide waste receptacles at all handwash sinks for proper disposal of soiled paper towels
Observed some fruit flies in facility, most of them at downstairs bar. Please continue to work with your extermination company to eliminate the flies and follow any recommendations. There are signs posted at the bar with the exterminators recommendations to remind staff of some cleaning items
These areas in need of cleaning: floors under basement table next to pop dispensing machine (near entrance to bar), floors under basement pop dispensing machine, floor drain under beer dispenser at downstairs bar, floor/wall juncture at downstairs bar & usptairs bar and interior bottom of continental reach-in-cooler downstairs bar. Please clean now and as often as necessary to maintain in clean condition. Orange extension cord in one area of downstairs bar on the floor making it difficult to clean this area; please replace with shorter extension cord and bracket onto wall to make it easier to clean floors in this area
Please re-establish air gap at upstairs bar ice bin drain line on same side as 3-compartment sink. Currently an air break; the air gap shall be twice the drain line pipe diameter above the flood rim of the drain.
Some clean insert pans stacked wet. Please allow clean dishes and utensils to air dry/drain prior to stacking
(Critical) Hot potentially hazardous food items found maintaining at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by: (1) discarding goat cheese and brisket in the front of the alto sham found at 107°F and 113°F respectively, the rest of the hot food items in this unit found >135°F. Employee may have left the door open during lunch rush. (2) discarding overstacked rice in hot holding well found at 120°F. All other hot food items found >135°F in hot holding well. Please do not overstack the food and use thermometer to measure food temperatures throughout the day to assure proper food temperatures.
(Critical) Please provide a thermometer that is suitable for thin mass foods; facility currently has a metal stem thermometer
(Critical) No paper towels at downstairs bar handwash sink. Corrected at time of inspection by providing paper towels. Please monitor to assure paper towels available at all times in dispenser
(Critical) Sterno stored improperly on dry storage shelving unit. Please store all chemicals in a separate location away from and below any food, clean equipment and utensils, single-service items and clean linens. Corrected at time of inspection by relocating sterno to chemical storage room
(Critical) Cold potentially hazardous food items found at improper temperature on cook line. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. At time of inspection temporarily corrected by: (1) discarding potentially hazardous food items; salsa, cheese, cooked beet chutney and cut greens, found on ice at 51°F- 54°F. (2) discarding potentially hazardous food items on top of 3 door prep unit end of cook line found at 48°F - 53°F. The bottom of this unit is maintaining food at proper temperature. There were some gaps between pans on top of unit; please eliminate all gaps. This unit is across from the grill; at time of inspection very warm air temperature near unit; please look into removing some of the heat from this area of the kitchen. Please begin using metal pans for all potentially hazardous foods and watch food levels. Adjusted temperature of prep unit at time of inspection. You may use small quantities of potentially hazardous food with ice to get through dinner; the ice level must be above the food level until it is determined this unit can maintain the food at 41°F or below
Please provide waste receptacles for handwash sinks in basement prep kitchen
Sanitizer concentration high in wet wiping cloth solution prep kitchen. Please monitor with quat test kit to assure proper sanitizer concentration
Some working containers of food not labeled. Unless easily recognizable please label working food containers with common name of food to avoid misuse
Please re-establish air gap for ice machine drain line upstairs kitchen. The air gap shall be twice the pipe diameter above the flood rim of the drain.
Please provide a paper towel dispenser at upstairs bar handwash sink
(Critical) Potentially hazardous food items found at improper temperature: (1) in 2 drawer reach-in-cooler on cook line; raw seafood and raw meat found 63°F - 65°F; cooler not plugged in. (2) on ice at fish station; fish and fish batter found at 47°F. (3) on ice on garnish prep table; salsa, cheese, cooked beet chutney, etc found at 49°F - 50°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 all food items discarded. (1) 2 drawer reach-in-cooler plugged in; pic will monitor to assure proper temperature is achieved to maintain food at 41°F or below before using. (2) fish batter will be placed on time as a public health control and fish will be maintained in refrigeration unit. (3) ice will be used properly to maintain the potentially hazardous food items at garnish station at 41°F or below by surrounding the food container with ice above the food level until a new unit can be purchased. Food shall be maintained at 41°F or below at all times.