Logan An American Restaurant

Contact Information

115 W. Washington Street
Ann Arbor, MI 48104

Health Report - 05/07/2015 (2 critical incident(s))

(Critical) Observed some refrigerated, ready-to-eat, potentially hazardous food items with expired discard dates. Once opened, prepared or removed from the freezer these food items shall be clearly marked and consumed or discarded within the discard time period (add 6 days). Corrected at time of inspection by discarding coulis sauce (4/29 - 5/5) and special sauce (4/28 - 5/4) in walk-in-cooler. Please monitor date marked foods daily to assure they are being discarded as needed

(Critical) Observed gravy at improper temperature in hot holding unit, was not reheated properly. Potentially hazardous food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds. Corrected at time of inspection by reheating gravy found at 125°F to >165°F in sautee pan on stove. All other hot food items in hot holding unit >150°F.

Some food containers cracked on top ledge. Please replace with durable, smooth, easily cleanable containers

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

Observed some food employees without hair restraints. Food employees may contaminate their hands when they touch their hair. Hair restraints keep dislodged hair from ending up in the food and may deter employees from touching their hair

Observed some soiled dishes on floor in dishwash area. Please provide adequate drainboards for soiled and clean dishes

Some clean dishes on clean dish storage shelf stacked wet. Please allow clean dishes to air dry / drain prior to stacking.

Health Report - 11/06/2014 (2 critical incident(s))

(Critical) Time as a public health control policy not implemented properly for two potentially hazardous food items. If time without temperature control is used as the public health control for a working supply of potentially hazardous food written procedures shall be prepared in advance and be implemented properly. Corrected at time of inspection by revising the time as a public health control policy to include crispy duck breasts and shredded parmesian reggiano cheese. These food items were marked with the time out of temperature control and will be served or discarded within 4 hours from the point removed from temperature control. The crispy duck is served medium rare unless otherwise requested; the fat is rendered on the duck breast on top of the stove at low heat for approximately 40 minutes which forms the crispy skin (pulls all the fat out of the skin); flip duck; cook breast side down to medium rare. Cook 6 at a time; typically not more than 12 per evening; reheat to order in 350°F oven until desired temperature; any leftovers discarded. Cooked and served within 4 hours. Whole ducks are purchased; legs used for duck confit, breasts frozen, when enough breasts, crispy duck breasts are on special for 2 weeks each month. Shredded parmesian cheese on top of prep table in a 9th pan will be served and discarded within 4 hours

(Critical) Observed improper cooling method in place at time of inspection for some potentially hazardous food items. 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 following methods listed. Corrected at time of inspection by: (1) placing sauteed onions in the freezer to finish cooling; observed onions on top of the prep unit at improper temperature. (2) several phf items cooling in the 3-comp sink in ice bath; ice had melted for one ice bath and no spoons were observed for stirring. Changed the ice bath water and provided spoons for all food items cooling (approximately 7 sauces/stocks cooling in sinks; different quantities, different thickness, etc. ) owner will verify that food items cooling within required time/temperature parameters. Discussed cooling methods; will incorporate the cooling method with each recipe

Observed some refrigeration units without ambient air thermometers. Please provide accurate ambient air thermometers and place for easy viewing.

Gasket in poor repair on one door reach-in-cooler. Please replace to provide good seal and so smooth and easily cleanable

Caulk in hood canopy in poor repair. Please replace as needed to provide good seal and so smooth and easily cleanable

Health Report - 04/25/2014 (0 critical incident(s))

Sugar shaker lid in poor repair and white plastic container found with tape. Please replace shaker lid; discarded white plastic container

In-use utensils found stored improperly in containers of water on the cook line. Please store dry in a clean, protected location or in the food with the handle above the food level

Chest freezer door gasket and lid in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Coffee filters found without cover at bar. Please store in original packaging or in covered container to protect against potential airborne contamination

Floors under shelving units in basement in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

Health Report - 10/30/2013 (1 critical incident(s))

(Critical) Observed improper cooling methods in place for cooked beans in reach-in-cooler and duck confit in walk-in-cooler. Cooked and cooled potentially hazardous food shall cool within 2 hours from 135°F to 70°F and wihtin a total of 6 hours from 135°F to 41°F. Please use one or more of the following methods listed to cool potentially hazardous foods properly. Corrected at time of inspection by relocating cooked beans to ice bath and spreading duck confit onto sheet trays in walk-in-cooler without cover. Other potentially hazardous food items cooling in the 3-comp sink at time of inspection. Discussed stirring food when in ice bath to help facilitate cooling. When cooling thick food items like the beans shallow metal pans may be another option. Please monitor the temperatures throughout the cooling process to assure these food items are cooling properly

In-use utensils found stored improperly in containers of water on cook line. Please store utensils on a clean portion of the prep table or a clean container; or in the food with their handles above the top of the food and the container

(1) some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable. (2) chest freezer door gasket and lid in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Some food containers found without label. Once removed from original container please label with common name of food

Health Report - 04/17/2013 (2 critical incident(s))

(Critical) No backflow prevention device present at mop sink in men's restroom. Please install an atmospheric vacuum breaker (asse 1011) and then a vented t-valve or sidekick to relieve pressure on the atmospheric vacuum breaker. ,

(Critical) Potentially hazardous food items not maintaining at proper temperature in 3 door reach-in-cooler on cook line. Temporarily corrected at time of inspection by discarding potentially hazardous food items found at 46°F - 48°F. Pic adjusted unit at time of inspection. Please do not store any potentially hazardous food in this unit until the food can be maintained at 41°F or below at all times. ,

Please provide proper dispensing utensil for bulk food bins; for example a scoop with handle or measuring cup with handle

3 door reach-in-cooler not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below

Health Report - 10/18/2012 (0 critical incident(s))

This incident (17503) does not have any more information on it

This incident (39480) does not have any more information on it

Health Report - 04/11/2012 (2 critical incident(s))

(Critical) Some potentially hazardous food items found at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection (1) small container of cooked asparagus and potatoes found on top of prep unit at 75°F; they are cooked off each evening prior to dinner service; owner placed in refrigeration unit; will begin holding cold and reheat to order. (2) cooked rice and mashed potatoes found stored in large thermal containers. Food found >135°F at time of inspection; owner did confirm that by end of service period food will not be maintaining >135°F depending on number of customers (how often containers are opened); not many reservations this evening; owner will confirm temperature end of serve period prior to serving. Owner will purchase a rice warmer to maintain rice >135°F at all times and will begin making mashed potatoes to order

(Critical) Observed employee not washing their hands when circumstances required handwashing. Critical corrected: at time of inspection observed dishwasher handling clean dishes after handling soiled dishes. Discussed proper handwashing procedure with dishwasher; to wash hands after handling soiled dishes before handling clean dishes. Dishwasher washed hands properly. Handwash sink next to dishwash area is properly stocked with soap and paper towels

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

Some clean dishes found stored wet. Please provide adequate shelving to allow dishes to air dry and drain prior to storage

Please provide quat test kit for bar manual warewashing operation

Health Report - 10/26/2011 (0 critical incident(s))

These areas in need of cleaning: shelf under prep table and exterior crates used to store extra equipment/dishes. Please clean now and as often as necessary to maintain in clean condition. Consider using bus tubs with covers instead of milk crates

Refrigeration door gaskets on prep units in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Dumpster lid and grease waste lid open. Please close when not in use

Coffee filters found uncovered at bar. Please provide cover

Health Report - 05/03/2011 (1 critical incident(s))

(Critical) Observed open cup in rear kitchen prep area. Food employees shall drink from closed beverage containers to prevent potential contamination. Critical corrected: at time of inspection eliminated open cup. Discussed use of closed beverage containers with all staff. If using water bottle with pop-up top; top must remain in open position and container picked up from base only

Please repair/replace light fixture in rear kitchen near rear handwash sink

Please defrost chest freezer near front kitchen to provide good seal and so smooth and easily cleanable. Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Handwash sink near front entrance rear kitchen missing handwash reminder sign. Please provide reminder signs at all handwash sinks notifying food employees to wash their hands

These areas in need of cleaning: interior utensil storage containers rear kitchen and overturned crate with oil near stove. Please clean now and place on routine cleaning schedule. Consider getting covers for utensil storage containers

Observed rusty shelving units in basement walk-in-cooler. Please resurface or replace to provide smooth, easily cleanable surface. Consider switching out nsf shelving units holding dry goods, liquor, etc. Just outside the wic

Please keep lids closed when not in use on dumpster and grease waste container to prevent potential attraction of insects and rodents

Health Report - 11/16/2010 (0 critical incident(s))

Observed some food employees without hair restraints. Please provide hair restraints that effectively restrain the hair

Improper cooling method in place for cooling sun dried tomato sauce on top of prep unit. 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. Use one or more of the following methods listed. Corrected at time of inspection by removing product from top of line found at 59°F and placing in ice bath. Food item cooked off prior to lunch

These areas in need of cleaning: exterior return duct and edge of hood canopy. Please clean now and as often as necessary to maintain in clean condition

These areas in need of cleaning: some refrigeration door gaskets, interior clean equipment container bottom shelf in middle area of kitchen and interior clean utensil container at bar. Please clean now and place on routine cleaning schedule

Soap dispenser not dispensing soap easily at bar handwash sink. Please repair or replace to provide soap at all times

Observed rusty shleving units in basement walk-in-cooler. Please resurface or replace to provide smooth, easily cleanable surface. Consider switching out nsf shelving units holding dry goods, liquor, etc. Just outside wic.