Lunch Room (The)

Contact Information

208 W. Liberty
Ann Arbor, MI 48103

Health Report - 08/27/2013 (0 critical incident(s))

Found several wet pans stored inverted but wet on the storage shelf. To correct allow utensils (pans) to air dry prior to storage.

Found the wood shelves behind the front counter not appear to be sealed or painted. To correct seal shelves to be nonabsorbent.

Found no handwashing sign in the front counter prep area. To correct provide sign reminding employees to wash hands.

Found a hole where an air vent cover should be and the area surrounding a pipe in the ceiling exposed above the dishwashing area. To correct install air vent cover and finish the ceiling area surrounding pipe.

Health Report - 05/08/2012 (1 critical incident(s))

(Critical) Interior bottom clean utensilcontainer and portion of clean utensils in contact with bottom of container in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Critical corrected: at time of inspection container and utensils set aside for proper cleaning and sanitizing. Pic will provide covered container for clean utensil storage

Please provide metal-stem thermometer with proper scale (0 - 220°F) to measure cold food items in ric at cart. Facility currently has thermometer on cart with a 50°F- 500°F scale

Health Report - 11/18/2011 (0 critical incident(s))

This incident (39584) does not have any more information on it

This incident (18072) does not have any more information on it

Health Report - 06/02/2011 (1 critical incident(s))

(Critical) Stew found at improper temperature cooling from previous day. 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. Critical corrected: at time of inspection discarded stew found at 47°F - 50°F in various containers (two third pans almost full to top of pan with covers and large stock pot half full with cover) in wic. Remaining food items checked in wic maintaining at 37°F - 38°F. Per pic stew started cooling last evening at approximately 9:30 pm.

Please invert utensils in kitchen under prep table and single-service utensils at cart so handles facing up to prevent potential contamination of food-contact end

Insufficient hot water pressure in men's employee restroom. Please adjust/repair to provide hot water at adequate pressure for handwashing

Reach-in-cooler door gasket in need of cleaning on cart. Please clean now and as often as necessary to maintain in clean condition

Please relocate paper towel dispenser or hot holding unit under paper towel dispenser at cart. Pic will look into smaller paper towel dispenser on shelf above sink and eliminate paper towel dispenser on wall

Improper cooling method being used for cooling stew (curry-potato). Please use one or more of the following methods listed to cool the food from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours. Discussed cooling methods with pic; will purchase ice wands; freezer space is available. Owner to place speed cart in wic for shallow pans and sheet trays