Contact Information

700 Briarwood Circle
Ann Arbor, MI 48108

Health Report - 07/06/2015 (0 critical incident(s))

Observed staff at front counter prepare food without wearing proper hair restraint. Proper hair restraint shall be worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens and unwrapped single service/use articles. To correct, please have staff wear proper hair restraint when preparing food

Observed the interior cavity of the microwave to be soiled with accumulated food debris. To correct, please clean interior of microwave now and place on a more frequent cleaning schedule.

Health Report - 01/13/2015 (0 critical incident(s))

Observed the sanitization buckets for the wipe down rags to have an insufficient concentration of sanitizer. To correct, please refill buckets with the proper amount of sanitizer per sanitizer manufacturers requirements to effectivly keep the rags sanitized.

Observed the underside of the top portion of a mixer on the prep table used for mixing frosting (non potentially hazardous food) to be soiled and not cleaned at the required frequency. To correct, please properly wash, rinse and sanitize this unit now and properly clean at any time when contamination may have occurred

Observed a mop in the mop closet to be in the mop bucket. To correct, please hang mop to allow for proper air drying.

Health Report - 07/30/2014 (6 critical incident(s))

(Critical) Walk in cooler and front display cooler: the following foods were beyond their last day of use: bulk chicken salad/chicken salad wrap (7-29) and sliced deli turkey (7-29). Corrected by discarding

(Critical) Walk in cooler: the following phfs were not provided with date labels--cut watermelon, and corned beef. Corrected by discarding. Ensure staff provide date labels on all ready to eat, phfs

(Critical) The following items are in need of cleaning now and more frequently in the future: 1) the mounting surfaces for the soda spouts and diffusers (consider contacting coke-a-cola for a set of cleaning brushes); 2) the silicone muffin "tins"; 2) the interior surfaces of the ice machine (hire a contractor familiar with the disassembly and cleaning of this machine)

(Critical) Observed boiled potatoes and cooked chicken breast cooked earlier today to be placed in the walk in cooler in covered plastic containers while still slightly warm. Corrected by removing the covers and placing the foods on the top walk in cooler shelf.

(Critical) Observed a small green pail of sanitizer and some towels stored in the back counter hand washing station near the cash register. Corrected by removing these items.

(Critical) Front counter fruit display unit: observed cut watermelon, a potentially hazardous food, to be stored in a plastic container on top of ice. This melon was at 50f. Corrected by discarding. Ensure all potentially hazardous foods are maintained at 41f or below using proper techniques (metal pans, ice at or above the food level, covered, etc. ).

Some small food containers are being stored directly on top of bulk foods located in lexan tubs. Discontinue this method of storage as the potential for food contamination exists due to the bottom of the small food containers in contact with other food

Observed condensation dripping from the copper drain line under the front counter fruit display unit. Provide pipe insulation to eliminate the dripping water

The two blue ice transfer pails were observed to be stored upright on the table by the ice machine. Please store these pails inverted on a clean and sanitized surface to they can drain and to prevent the accumulation of misc. Debris

Observed moisture still present on the interior surfaces of the stacked metal food containers on the storage shelves in the back kitchen. Allow these containers to fully air dry prior to stacking them

The following areas are in need of more frequent cleaning: underneath the front and back counter cabinets; most of the floor drains in the front service area; and most of the floor sinks in the front service area

The food service license is currently posted in the office. Relocate the license to an area viewable by your customers

Health Report - 01/24/2014 (1 critical incident(s))

(Critical) The front counter reach in cooler was found holding product at 44* - 46*f. Must be holding foods at 41*f or less at all times. All foods were taken out and put in walk in cooler. The unit was iced up on the back wall, indicating a problem. Staff need to be taking temps in coolers daily to assure holding foods at 41*f or less. Do not use this cooler until it is repaired. I will be back in 2 weeks to verify it is holding 41*f or less.

Health Report - 07/22/2013 (4 critical incident(s))

(Critical) A tray of roasted corn on the cob was found sitting out in the beck prep area and at 104*f. Once foods are cooked, you need to rapidly cool those foods in the walk in cooler, not sitting out on speedracks at room temp. Train staff to put in walk in cooler after done cooking. Corrected by placing in walk in cooler. Product was only out for less than an hour.

(Critical) 2 opened bricks of cream cheese and an opened, unsliced portion of deli turkey were found not date marked. Staff need to be sure they are date marking all ready to eat, potentially hazardous foods with a 7 day maximum use by date. Corrected by discarding cream cheese and date marking the turkey.

(Critical) The grab and go cooler was found to be holding foods at 44-45*f. Must be holding foods at 41*f or less. Do not use this unit until it is repaired and i verify it is capable of holding foods at 41*f or less. Have it serviced and then place 3 waters on all 3 levels out at the edges and evenly spaced across the length of the display shelves. I will use these waters to verify temps of the unit. Call me as soon as you have verified the waters are holding below 40*f. Again, you cannot use this unit until i re-inspect it.

(Critical) I observed an open brick of cream cheese that was moldy. Staff need to be monitoring foods for freshness. Corrected by discarding.

There is not a handwash sign at one of the handsinks up front and one in the rear prep area. Please post signs here.

Health Report - 02/01/2013 (0 critical incident(s))

This incident (39626) does not have any more information on it

This incident (18219) does not have any more information on it

Health Report - 07/23/2012 (1 critical incident(s))

(Critical) The following opened items were not date marked: 2 milks and a whipped cream at the coffee bar and brie, corned beef and hard boiled eggs in the walk in cooler. Staff need to be sure they are date marking all ready to eat, potentially hazardous foods. Corrected by dating these items.

One of the doors on the reach in cooler below the deli station does not shut tightly. Service asap so it does.

You need to modify your cooling methods with cooked off chicken breasts. Transfer to a clean sheet tray within 15 minutes after removal from oven and place them uncovered into the walk in cooler in the back by the compressor. Once cooled down to 41*f or below, you can put them in a covered container and date mark.

The coffee spoon well did not have running water turned on. Staff need to be sure to turn on faucet once they stock with spoons. Corrected

I observed a purse on a shelf with food contact items. Personal belongings need to be stored away from foods or food contact items. There is a bin for staff to store their personal belongings in. Corrected by storing there.

I observed the ice scoop sitting on top of the ice machine on an unclean surface. Keep ice scoop in clean container or suppy an ice scoop holder at the ice machine. Corrected by running through dishwasher.

I observed an infestation of drain/fruit flies in the roller trash bin. This has been an on-going problem at this site. The trash bin is left with refuse and liquids in it, which is attracting the flies. The bins must be thoroughly cleaned out after uses before bringing back into storeroom!!!

Health Report - 01/30/2012 (0 critical incident(s))

Repair the leak on the condensation line coming out of the compressor in the walk in cooler.

Please be sure to clean the area around the dispensing nozzles on the yogurt machines.

Health Report - 07/21/2011 (1 critical incident(s))

(Critical) I found milks at 52* - 57*f in the coffee display cooler case. I also found items on your sandwich prep cold table at 48*f. Must be holding 41*f or less. Do not use coffee display cooler until repaired. Milks were discarded. Suspect the problem with temps on the sandwich line cooler was due to working with too many items out while prepping pans for stocking in the moring. Work with smaller portions. Suggest prepping pans in the walk in cooler. I will be back in 2 weeks to verify product is being held at 41*f or less. I also found the yogurt mix at 48*f on the vanilla/chocolate soft serve machine. Do not use this unit until repaired and holding product at 41*f or less.

I observed quite a few fruit flies in the back area in the roller garbage bins and in the dirty linin bins. Also observed some around your ripe bananas. Have a licensed pest operator out to eradicate this infestation and keep the roller garbage bins clean and cover the dirty linens.

Please clean the top of the dishtank more frequently.

Health Report - 01/10/2011 (2 critical incident(s))

(Critical) I observed a box of raw bacon stored on the top shelf in the walk in cooler creating a cross contamination potential with the foods below the bacon. Always store raw meats on bottom shelf. Corrected by doing such.

(Critical) I observed dirty utensils in dirty storage drawers at prep table across from the stove. Staff need to keep utensils clean and the drawers need to be kept cleaned. Corrected by properly washing everything at this location.

The muffin mold liners were observed no longer easily cleanable. Replace them when they get like this.

The water temp in the employee/customer restrooms was only at 80*f. Must be a minimum of 110*f. Adjust accordingly.

In general, your facility is not being kept as cleaned and organized as it needs to be. The following items/areas were observed dirty: the coffee bar area, the area around the yogurt dispensers, the sandwich press unit, the dishwash area and the top of the dishmachine, interior of the oven, the stove drip tray, the cooking equipment area, and the large garbage roller bins. Hold staff accountable for routine cleaning of your facility.

Several wet wiping cloths were found left sitting out on counters. Must be kept in sanitizer buckets between uses.

Make sure all of your florescent lights have the shields on them and the shields are secured tightly into the end caps. Several exposed one in main kitchen prep area, back storage room and one in the grab and go display unit out front.