Maize & Blue Deli

Contact Information

1329 S. University
Ann Arbor, MI 48104

Health Report - 02/03/2015 (0 critical incident(s))

At the ventilation hood observed the filters with a heavy accumulation of dust. Correct by cleaning now and on a more frequent basis to prevent the accumulation of dust. This violation was observed during the last routine inspection

Health Report - 07/24/2014 (1 critical incident(s))

(Critical) At the reach in cooler on the main cook line observed the following potentially hazardous foods at 52-55 degrees f. : 3 one gallon tubs of various lunch salads a package of lox three tubs of sliced lunch meat a 1/9th pan of cole slaw a 1/3 pan of shredded lettuce the items had been in the cooler since at least early this morning. The air temp thermometer inside the unit was broken. Non phf items were also found to be at 52-55 degrees f. The above mentioned phf items were discarded and replaced with fresh proper temperature product. A maintenance contractor is being called to service the unit. A followup inspection will be conducted within 10 days.

Observed the facility has no employee on staff who is currently certified under a personnel certification program accredited by ansi, utilizing the conference on food protection standards. Commonly known as a certified food manager. Correct by providing proof of certification for a member of staff who is regularly engaged in food preparation on a full time basis. Item shall be corrected within 90 days.

On the main cook line observed the reach in cooler unable to maintain phf at the proper temperature. The unit is designed to hold at the proper temperature and has the proper capacity. The unit has been placed out of order and service has been called

At the ventilation hood observed the filters with a heavy accumulation of dust. Correct by cleaning now and on a more frequent basis to prevent the accumulation of dust

Health Report - 01/15/2014 (0 critical incident(s))

In the basement, at the coke merchandiser and nantucket nectars merchandiser, observed the exterior of the doors and door handles with an accumulation of debris. Correct each item by cleaning now and on a more frequent basis to prevent the accumulation of food debris

Health Report - 07/11/2013 (0 critical incident(s))

At the reach in portion of the prep top sandwich make cooler and upright reach in cooler adjacent to the sandwich make area observed the door seals with an accumulation of debris. Inside the bottom of the upright reach in cooler behind the sandwich make line observed an accumulation of food debris. Correct each item by cleaning now and on a more frequent basis to prevent the accumulation of food debris

Health Report - 01/14/2013 (0 critical incident(s))

This incident (18385) does not have any more information on it

This incident (39659) does not have any more information on it

Health Report - 07/11/2012 (0 critical incident(s))

Observed a few chipped and broken floor tiles in the main sandwich make area and prep area. Correct by replacing the tiles. Observed the wall by the sandwich iron in need of repair. Correct by repairing wall so it is smooth and easily cleanable.

At the reach in portion of the prep top sandwich make cooler observed the door seals to be cracked. Correct by repairing or replacing the doors seals

At the reach in portion of the prep top sandwich make cooler and reach in cooler adjacent to the sandwich make area observed the door seals with an accumulation of debris. Correct by cleaning the seals

Health Report - 01/26/2012 (0 critical incident(s))

At the reach in portion of the prep top sandwich make cooler and reach in cooler adjacent to the sandwich make area observed the door seals with an accumulation of debris. Correct by cleaning the seals

At the reach in portion of the prep top sandwich make cooler observed the door seals to be cracked. Correct by repairing or replacing the doors seals

Observed no anti choking poster displayed within the restaurant. Correct by providing and displaying an anti choking poster

Health Report - 07/28/2011 (0 critical incident(s))

The ventilation panels under the hood, needs to be cleaned. Clean equipment frequently to prevent debris build-up

I observed an apron stored on top of an open box of wax paper. Store aprons and similar items, in non-food service operational areas. This is to avoid contamination

Health Report - 02/07/2011 (0 critical incident(s))

This incident (18395) does not have any more information on it

Provide a food thermometer for use in the front prep area. Use it to monitor food temperatures

This incident (55077) does not have any more information on it