Mahek

Contact Information

214 E. Washington
Ann Arbor, MI 48104

Health Report - 10/18/2012 (2 critical incident(s))

(Critical) Observed housemade rte yogurt on shelf in wic being stored in a reused 5- gallon ecolab chemical bucket. All food must be stored in approved food containers only. Cannot reuse chemical containers to store food as it is a possible source of contamination. Pic corrected by discarding yogurt at time of inspection.

(Critical) Observed several unlabeled chemical spray bottles in facility (upstairs pop station area, dishwashing area). All spray bottles containing chemicals/toxics must be labeled with correct common name at all times for proper identification. Pic corrected by properly labeling all spray bottles at time of inspection.

Observed floors and walls in cooking area with an accumulation of grease and food debris. Need to clean now and on a more frequent schedule

Observed ventilation filters in vent hood in basement with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Health Report - 04/24/2012 (0 critical incident(s))

Observed clean knives stored in a utensil bin on shelf in basement cooking area that has an accumulation of debris. All clean utensils must be stored in a clean, dry location and protected from sources of contamination. To correct, please wash all utensil bins now and on a more frequent schedule

Observed non food contact surfaces and sides of ovens, range top and fryers in basement cooking area with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed the following areas in need of cleaning: interior door gaskets on prep unit coolers in basement cooking area (heavy accumulation of debris), cooler door handles, exterior surfaces of upright coolers and prep unit coolers in basement prep area (accumulation of sticky debris). To correct, please clean these areas now and on a more frequent schedule

Observed cleaning supplies stored in handsink in dishwashing area. All handsinks must be fully accessible at all times for proper employee handwashing. To correct, please remove cleaning supplies and do not store any items in or on any handsink

Observed interior and exterior surfaces of dishmachine with an accumulation of scale and debris. To correct, please clean now and on a more frequent schedule

Observed filters in vent hood in basement cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule. , observed ventilation covers on ceilings of mens and ladies restrooms with a heavy accumulation of dust and debris. To correct, please clean now and on a more frequent schedule

Health Report - 10/27/2011 (4 critical incident(s))

(Critical) Observed no cold water available at any restroom (mens, ladies, employee) handsink in facility (sinks are missing cold water faucet handles). To correct please repair or replace all missing cold water handles as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed can opener blade, chopper and blender cup in basement prep area soiled with old food debris. As stated in past, all food contact surfaces of equipment must be washed, rinsed and sanitized every 24 hours or throughout the day as needed and must be clean to sight and touch. Pic temporarily corrected violation by placing all soiled equipment in dishwashing area at time of inspection. I will check this item at follow up inspection to ensure compliance. Please note: this violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help prevent violation from recurring. If same critical violation is cited at next inspections, will need an administrative conference. ,

(Critical) Observed several cans of raid "wasp and hornet killer" on shelves in basement prep area and upstairs dishwashing area. Cannot use unapproved insecticides in kitchen and dishwashing areas. If wanting to use insecticides in kitchen, will need to purchase insecticides for use in food service establishments and follow manufacturers directions. Pic corrected by discarding raid at time of inspection. Critical corrected

(Critical) Observed no paper towels at any handsink in kitchen nor in employee restroom in basement. Customer restrooms were only handsinks in facility which had proper way to dry hands. Lack of handwashing and poor employee hygiene are the leading causes of foodborne illness transmission. All handsinks in a licensed restaurant must have soap, paper towels and hot water so employees can wash and dry hands as needed and as required. Pic temporarily corrected violation by restocking empty towel dispensers at time of inspection, but i will check this item at follow up inspection to ensure compliance. ,

Observed cleaning supplies stored in handsink in upstairs dishwashing area and dirty pans stored in handsink in basement prep area. All handsinks must be easily accessible at all times for proper employee handwashing. To correct, do not store items in or around any handsink at any time

Observed old equipment and clutter in several rooms in basement. To correct, need to remove all unnecessary items from facility as soon as possible

Observed exposed single service styrofoam "to-go" containers not in wrapping, exposed to dust and debris and stored on floor in storage room next to buffet line. All food and single service items must be stored in a protected manner and stored a minimum of 6 inches of floor to protect from sources of contamination

Observed floors/walls in cooking area with a heavy accumulation of grease and debris. Also, observed floors in dry storage area and under upright freezers in prep area with an accumulation of food debris (spices, rice, whole onions). To correct, please clean all these areas now and on a more frequent schedule

Observed several pans and boxes of food in wic stored on floor. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of ground at all times to protect from sources of contamination

Observed several cutting boards in basement prep area with deep scores/grooves allowing debris to collect. To correct, please replace or resurface all damaged cutting boards as soon as possible

Observed vent hood above cooking equipment in basement with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule. , repeat violation: observed vent covers on ceilings in all restrooms with an accumulation of dust and debris. Need to clean now and on a more frequent schedule

Observed the follow ing areas in need of cleaning: exterior surfaces/handle areas of all coolers and freezers in basement (heavy accumulation of debris), shelves and cooking equipment in basement (greasy debris). To correct, please clean all these areas now and on a more frequent schedule

Observed facility re-using plastic single service containers (sour cream, baking powder, muscle builder protein containers) to store dry goods and spices in cooking and dry storage areas in basement. As stated in past, these single service containers are not designed to be rewashed and used to store other foods. To correct, need to obtain proper nsf approved food grade containers and discard non approved containers as soon as possible.

Health Report - 05/03/2011 (3 critical incident(s))

(Critical) Observed small sheet pan of rte cooked chicken kabob and small pan of rte spinach aloo (potato mixture) on prep counter in basement with internal food temps of 75-85f. These pans of food are backups for the hot buffet and have been on counter for 1. 5 hours per pic. All phf must be held at 135f or more in hot holding units, or held at 41f or below under refrigeration. Cannot store phf at room temperature. Pic corrected by reheating chicken and spinach/potato to 165f then placing in buffet steam table at time of inspection. Critical corrected. , ,

(Critical) Observed housemade sauces and dressings and gallon of milk in prep unit cooler in basement with an internal food temp of 48-50f. Cooler is not functioning correctly. All phf must be cold held at 41f or below at all times. Do not use this cooler to store phf until properly repaired and inspected by the wash. County health dept. I will check this item at follow up inspection. Correct within 10 days. Pic temporarily corrected by discarding sauces, dressings and milk at time of inspection. , ,

(Critical) Observed can opener blade, chopper blades, and blender cup/blade area in basement prep area soiled with sticky food debris. All food contact surfaces of equipment must be washed, rinsed and sanitized after every use or throughout the day as needed. All fcs must also be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing can opener, chopper blades and blender at time of inspection. Critical corrected

Observed several pans of food stored on floor in wic. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of floor at all times to protect from sources of contamination

Observed one of the prep unit coolers in basement prep area not able to hold at 41f or below. Thermostat is already dialed to max cool and temp does not get below 48f. Do not use cooler until properly repaired and inspected by the wash county health dept. Please correct within 10 days

Observed ventilation filters in basement cooking hood soiled with heavy grease and debris. To correct, need to clean now and on a more frequent schedule. , observed ventilation covers on ceilings in all restrooms soiled with dust and debris. Need to clean now and on a more frequent schedule

Observed no paper towels at handsinks in employee restroom, upstairs pop machine area and dishmachine area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing.

Observed the following areas in need of cleaning: interior door gaskets in basement prep area (soiled with food debris), shelves, counters in basement prep unit coolers (debris). To correct, please clean now and on a more frequent schedule

Observed interior of microwave oven with an accumulation of debris. Please clean now and on a more frequent schedule

Observed facility reusing several plastic single service (s/s) food containers to store other food items. S/s food containers are not designed to be washed and reused for other food storage. To correct, please remove all recycled s/s items from facility and obtain proper food grade containers as soon as possible.

Observed old equipment and general clutter throughout many rooms in basement. To correct, please remove all unnecessary items from facility as soon as possible

Observed floors under cooking equipment and coolers with a heavy accumulation of grease and debris. Please clean now and on a more frequent schedule

Observed bag of raw pork thawing on shelf in basement. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria

Observed no cold water faucets in ladies or employee restrooms. To correct, please replace as soon as possible

Health Report - 11/24/2010 (1 critical incident(s))

(Critical) I observed a staff member improperly using the three compartment sink. He is not sanitizing dishes and utensils in the third compartment. Utensils must be washed, rinsed and sanitized for proper cleaning and sanitizing. There must be fifty parts per million chlorine sanitizer in the third compartment. Staff must use chlorine test strips to check the chlorine level in the third compartment, of the three compartment sink. Corrected at the time of inspection. The three compartment sink was set up as directed above.

The top of the kitchen stove is badly soiled with food debris. Non-food contacts surfaces must be frequently and routinely cleaned, as part of a good sanitation program.

I found that the ventilation panels located over the cooking equipment in the kitchen are heavily soiled. The panels must be frequently cleaned to function properly. Secondly, improper maintenance of the hood and panel ventilation system can present a fire hazard. Clean this area, more frequently

I found that disposable paper towels are not supplied at the kitchen prep area hand sink. Hand sinks must be available all times, to facilitate proper hand washing. Failure to frequently and properly wash hands can lead to the contamination of food and work utensils. Ensure that every sink is supplied with paper towels, hot and cold water and soap

The handle is missing on the cold water faucet. Immediately replace this handle, to facilitate proper hand washing.

This incident (18337) does not have any more information on it

This incident (55039) does not have any more information on it

The lid cover top and door gaskets are soiled on the main prep table in the kitchen. Equipment that is used for food preparation must be cleaned very frequently. Failure to do so, can result in food becoming contaminated. Clean these two areas of the prep unit, and keep them clean.

As discussed at the time of inspection, provide chlorine test strips. Use them to check sanitizer solutions levels.

I found that some of the storage shelves, in the kitchen are lined with tin foil. As discussed during the inspection, this practice is now allowed. The tin foiled can break, and could possibly fall into food, thus contaminating the food.

I observed a large container of food stored on the floor in the walk-in refrigerator. All food must be stored at least six inches off the floor. This is to protect the food from contamination. Food contamination is a leading cause of food borne illness.

I found an unlabeled water bottle in the kitchen. Staff must ensure that packaged foods and working container are clearly labeled by common name.