Mani Osteria & Bar

Contact Information

341 East Liberty
Ann Arbor, MI 48104

Health Report - 05/06/2015 (3 critical incident(s))

(Critical) Observed no paper towels at handsink in bar (dispenser empty). All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by refilling paper towel dispenser at time of inspection. Violation corrected

(Critical) Observed several potentially hazardous foods (housemade sauces, various cheeses, leafy greens and rte meats) in top and bottom portions of salad prep unit in cooking/prep area with internal food temperatures of 55-58f (cooler not functioning correctly). All phf must be cold held at 41f or below at all times. Pic corrected by discarding all above mentioned food items at time of inspection. Violation corrected. Please note: cooler repaired at time of inspection and cold holding at 41f by the end of the inspection. Please continue to monitor cooler temperatures as needed

(Critical) Observed food employee in front cooking/prep area handling and prepping rte food items with bare hands. Food employees cannot handle or prep rte food with bare hands and shall utilize proper utensils and plastic gloves at all times. Corrected by educating employee on bare hand contact and foodborne illness risk factors at time of inspection. Violation corrected.

Observed both vent filters above pizza oven in cooking area with a heavy accumulation of debris. To correct, please clean now and on a more frequent schedule.

Observed floor drains under bar dump sink and bar 3 compt sink with an accumulation of debris and soggy black napkins. To correct, please clean now and on a more frequent schedule. , observed floor in front of/under upright cooler in basement (cooler used for simple syrup and other bar mixers) with a heavy accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Observed interior of oven in front cooking area with an accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule

Observed top and bottom portions of salad prep unit in cooking/prep area not able to cold hold at 41f or below (cooler was packed pretty full and not functioning correctly). Pic corrected by reorganizing food in cooler and turning down cooler thermostat at time of inspection. Cooler was able to hold 41f by the end of the inspection. Violation corrected

Observed interior of upright cooler in basement (cooler used for simple syrup and other bar mixers) with an accumulation of sticky debris in bottom of cooler. To correct, please clean now and on a more frequent schedule

Health Report - 11/20/2014 (3 critical incident(s))

(Critical) Facility is using narrow neck bottles for customer water bottles in dining room and for simple syrup/other juices in bar area. These narrow neck bottles cannot be washed, rinsed and sanitized properly in the dishmachine. If wanting to continue using these narrow neck bottles will need to obtain a bottle brush and train staff to manually wash, rinse and sanitize these bottles. Will also need a drying rack which can allow bottles to air dry as required. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed soap dispenser in front prep area and in ladies restroom broken. All handsinks must be supplied with soap and paper towels at all times for proper handwashing. To correct, please replace these broken soap dispensers as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Bartenders are not sanitizing glassware and drink shakers properly at 3 compt sink in bar area (staff are currently doing a quick dunk in sanitize compt) staff need to be immersing glassware/shakers in sanitize compt as per manufacturers directions on sanitizer label (1 minute). Please train all bartenders on this procedure as soon as possible. Corrected by educating on-site staff on proper sanitizing procedures at time of inspection. Violation corrected

Observed wet mop stored in mop sink. All mops must be hung up after use to allow for proper air drying

Observed interior of oven in front cooking area with a heavy accumulation of burnt on debris. To correct, please clean now and on a more frequent schedule

Observed missing cover on the mop sink vacuum breaker. To correct, please replace as soon as possible

Health Report - 05/28/2014 (4 critical incident(s))

(Critical) Refrigerated, ready-to-eat, potentially hazardous food item found with expired discard date. These food items shall be consumed or discarded within discard time frame. Add 6 days to date prepared, date removed from freezer or date opened. Corrected at time of inspection by discarding blue cheese olives at bar prepared on 5/13/14. Please continue to monitor all food items requiring date marking and discard as needed

(Critical) Potentially hazardsous food items found at improper temperature on cook line and at bar. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by (1) discarding whipped ricotta cheese found on top of make line double panned at 62°F with top section above the top of the pan. Will begin storing cheese laying down in a metal pan. (2) discarding hot brined jalapenos found at 73°F; will begin keeping this product refrigerated (large container of brined jalapenos is stored in the wic at proper temperature) (3) discarding blue-cheese stuffed olives found at 58°F on ice at bar; will discontine storing olives on ice; will make to order per owner.

(Critical) Observed sodium nitrate #2 and pink salts in dry storage area in basement. A food establishment shall obtain a variance before using food additives. Corrected at time of inspection by discarding sodium nitrate #2 in 3 large jars. Pink salts used for fixing the color on the chicken liver mousse; facility will discontinue using pink salts on chicken liver mousse until a variance is provided and approved. On label: "selrose preserving reddening salt, product of france, sodium chloride, potassium nitrate, cochineal. Inspected by julius silvert inc. "

(Critical) Garnishes at bar not protected from potential airborne contamination. Food on display shall be properly protected from potential contamination. Corrected at time of inspection by relocating the garnishes to the back of the bar away from the guests sitting at the bar

These areas in need of cleaning: underside of shelf above range, interior clean lid container on clean dish storage rack and floors under handwash sink at bar. Please clean now and as often as necessary to maintain in clean condition

Some clean insert pans stacked wet. Please air dry/drain clean dishes and utensils prior to stacking. Additional shelving may be necessary to to allow adequate area to allow dishes to dry

Several food containers (mainly spices) in both prep kitchens found without proper label. Once removed from original container please label with common name of food to avoid misuse

(1) top of vacuum breaker at mop sink missing. Please replace and maintain. (2) cold water control knob not functioning at food prep sink in upstairs kitchen. Please repair and maintain. (3) observed small leak under dump sink at bar. Please repair and maintain in good repair

In-use utensils stored improperly in basement prep kitchen and at bar. Please discontinue storing in-use utensils in water on the counter; store in a clean, protected location & clean and sanitize as needed throughout the day

Observed gap at bottom of rear entrance door. Please provide a door sweep to eliminate any gaps

Single-use food containers used for food storage are not smooth and easily cleanable. Please continue to replace with smooth, easily cleanable containers. Per pic these containers are used once then discarded.

Health Report - 12/10/2013 (3 critical incident(s))

(Critical) Last date of sale is not being recorded consistently on shellstock tags and tags are not in chronological order. The date when the last shellstock from the continaer is sold or served shall be recorded on the tag or label. A record keeping system that keeps the tags or labels in chronological order and tags shall be kept for a minimum 90 days from last date of sale. Not corrected. ,

(Critical) Time not recorded on parmesian cheese on cook line at three different stations. Cheese found at 60°F - 65°F. If using time without temperature control for a working supply of potentially hazardous food the food shall be marked or otherwise identified to indicate the time that is 6 hours from the point in time when the food is removed from temperature control if the food has an intial temperature of 41°F and does not exceed 70°F within a maximum time period of 6 hours. Corrected at time of inspection by discarding all blocks of parmesian cheese at improper temperature in unmarked containers. Pic will review policy with all employees and assure the proper time is marked on the side of the cheese containers at the 3 stations using shredded cheese

(Critical) Observed employee rinsing out a utensil storage container in the handwash sink front kitchen. Handwash sinks shall only be used for handwashing. Corrected at time of inspection by discussing with employee and pic. Handwash sinks shall be accessible at all times and be used only for handwashing. There is a food prep sink around the corner from the handwash sink in the prep kitchen that can be used

These areas in need of cleaning: handle area on some reach-in-coolers, floor/wall juncture upstairs kitchen and floor/wall juncture at bar. Please clean now and as often as necessary to maintain in clean condition

Observed a few fruit flies in rear kitchen. Please continue to work with your extermination company to eliminate the flies

Some soiled dishes stored on the floor on cook line. Please provide adequate shelving to store soiled dishes

Observed some food employees without hair restraints. Food employees shall wear hair restraints to effectively restrain their hair and to prevent the employee from touching their hair

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

In-use utensils found stored improperly front kitchen. In-use utensils shall be stored on a clean portion of the food prep table or in the food with the handle above the top of the food. In two different areas front kitchen the in-use utensils were being stored in sanitizer water

Two lights burnt out on cook line. Please replace to provide adequate lighting

Observed gap at rear door on sides and bottom. Please eliminate any gaps to prevent potential entry of insects and rodents. Per pic they are working with the landlord to get the door frame replaced

Currently an air break on glass rinser drian line at bar. Please provide a proper air gap for glass rinser drain line at bar a minimum twice the pipe diameter above the flood rim of the drain. Facility is currently using the glass rinser at the bar. A double check backflow device is installed on the water line.

Health Report - 07/02/2013 (5 critical incident(s))

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without date marking or date mark is hard to read on food containers front kitchen. Corrected at time of inspection by adding date mark ( date prepared known) and more clearly marking the other food containers

(Critical) Some potentially hazardous food items overstacked on top of pasta station make line. Corrected at time of inspection by discarding those food items maintaining >41°F. Discussed with employee to monitor food levels and use thermometer to assure all food maintaining at 41°F or below at all times

(Critical) Refrigerated pizza make line not maintaining food at proper temperature. Arrived at 10:00 am; staff had noticed refrigerated unit was not maintaining food at proper temperature; no food in unit. Pic instructed them to use ice on top of line to get through lunch. Repair person was notified. Facility has compressed air; tried cleaning coils on unit. At end of inspection checked food temperatures on top of line (no food stored in bottom; water in bottom found at 54°F). Potentially hazardous food items brought from wic found at improper temperature on top of line, ice level was not above food level. Temporarily corrected at time of inspection by discarding those food items found >41; food on top found at 51°F; provided additional ice and some water; ice level is above the food level in top of the unit to maintain potentially hazardous food at 41°F or below until unit can be repaired. Please continue to add ice as needed and use your thermometer to monitor food temperatures. ,

(Critical) Observed employee contacting ready-to-eat food with their bare hands. Corrected at time of inspection by employee washing hands and donning gloves for food preparation with ready-to-eat food item (tearing parsley). Discussed when gloves are necessary

(Critical) True one door at waitress station not maintaining potentially hazardous food at proper temperature. Temporarily corrected at time of inspection by discarding all potentially hazardous food items (dairy items) in this cooler found at 47°F - 49°F. Repair person has been notified. ,

Observed several fruit flies in basement bottle return area. Continue to keep this area clean and dry, increase frequency of empty bottle pick up as discussed and continue to work with your extermination company to eliminate the flies

Coffee filters stored without cover. Please cover to prevent potential contamination

Pizza make line and true one door ric at waitress station not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times

Some soiled dishes stored on floor in dishwash area and on cook line. Please provide adequate shelving to store soiled dishes

Using single-service cups for dispensing in some food containers. Please provide food-grade, durable scoops with handles for dispensing food

Basement locker area in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

Health Report - 01/08/2013 (0 critical incident(s))

This incident (39759) does not have any more information on it

This incident (18655) does not have any more information on it

Health Report - 07/11/2012 (1 critical incident(s))

(Critical) Observed dishwasher not washing their hands when circumstances required handwashing. Critical corrected: at time of inspection interrupted dishwasher to wash their hands between handling soiled dishes and clean dishes. Pic will discuss proper handwashing including when to wash hands with all dishwashing staff

Inadequate lighting near pasta station on cook line. Please provide adquate in this area

Sanitizer concentration low in some of the wet wiping cloth solutions. Please monitor with test kit and change throughout the day as needed

Facility using overturned crates for storage in a few areas. Please provide smooth, easily cleanable shelving units to maintain items a minimum 6 inches above the floor on shleving that is easily cleaned underneath

Some sink stoppers missing for 3-compartment sink. Please provide sink stoppers for all sinks

Some food items found without cover at pizza finishing station. Please provide covers to properly protect the food from potential airborne contamination

Dumpster lids open. Please close when not in use

Some food employees observed without hair restraints. Please provide hair restraints for all food employees

Health Report - 01/03/2012 (2 critical incident(s))

(Critical) Some potentially hazardous food items found at improper temperature overstacked on top of prep units front kitchen. Critical corrected: at time of inspection discarded all potentially hazardous food items maintaining >41°F; some food items found at 55°F. In future please monitor food levels to assure potentially hazardous foods maintain at 41°F or below at all times

(Critical) Time not porperly marked on food items (pepperonata and basalmic carmelized onions) using time as a public health control for food safety. Critical corrected: at time of inspection discarded these food items. In future time out of refrigeration and discard time shall be clearly marked on the food containers as stated in the written time as a public health control policy

Some clutter and unnecessary items found stored in basement. Please sort through and get rid of any items not used in the operation and maintenance of facility; including shoes in locker room area, some unused equipment, etc

Water build-up on bottom of bar reach-in-cooler far left side front corner. Please repair and maintain in good repair. Until then provide rack in bottom of cooler to prevent containers from being stored in water

Handwash sink end of cook line not accessible for handwashing. Corrected at time of inspection by relocating sanitizer bucket stored in handwash sink

Please provide additional shelving unit in dishwash area and at front counter for storing soiled dishes and utensils

Tasting spoons stored improperly on cook line. Please invert so handles facing employee to prevent potential contamination of the food-contact end

Some food containers in use are not smooth and easily cleanable. Please continue to replace with food-grade containers that are smooth and easily cleanable

Health Report - 07/05/2011 (3 critical incident(s))

(Critical) Some potentially hazardous food items on front cook line found at improper temperature in various areas. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. Critical corrected: at time of inspection (1) discarded three potentially hazardous sauces in squeeze bottles (cooked truffles sauce, garlic & cream sauce and minced garlic sauce) found at 58°F - 61°F. Facility will store at 41°F or below at all times or consider using time as a public health control. (2) discarded cooked beets found at 56°F double panned on top of prep unit and cream in same unit in bag found at 49°F. Other food items in unit maintaining on top at proper temperature. Facility will begin storing these food items differently to maintain at 41°F or below at all times. (3) discarded ricotta cheese found on plate on top of prep unit at 71°F. Facility will begin storing this cheese under refrigeration to maintain at 41°F or below at all times

(Critical) Several chemical spray bottles found without label. Please properly label chemical spray bottles with common name of chemical to avoid misuse. Critical corrected: at time of inspection properly labeled all chemical spray bottles

(Critical) True 2 door reach-in-cooler rear kitchen not maintaining food at proper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection discarded all potentially hazardous food found maintaining from 56°F - 63°F in unit. This unit is ordered out of service for the storage of potentially hazardous food until it is repaired, reinspected and capable of maintaining food at 41°F or below at all times

Improper cooling method in use for cooling cooked tomatoes and cooked beans. 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 removing food from individual plastic containers into shallow metal containers in an ice bath. Pic will monitor to assure proper cooling occurs

Please invert clean bowls next to handwash sink in dishwash area

Some employees observed without hair restraints

Please cover all food items when not in use, including ice bin at bar

Facility using some food containers that are not smooth and easily cleanable. Please replace with food-grade containers that are smooth and easily cleanable

Metal stem thermometers not calibrated properly. Please calibrate and maintain

True 2 door upright ric not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times