Melange Bistro Wine Bar

Contact Information

312 S. Main St
Ann Arbor, MI 48104

Health Report - 01/30/2015 (1 critical incident(s))

(Critical) Corrected: observed soap available at hand sink

Corrected: observed vented t venting water

Corrected: observed no food being stored on the floor

Corrected: observed all noted items sealed to the wall

Health Report - 01/16/2015 (5 critical incident(s))

(Critical) Observed a pan of sauce being stored in the ice machine. After use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. (p) to correct remove food and remove potentially contaminated ice. Corrected: person in charge moved noted food to an ice bath and discarded ice

(Critical) Observed no soap at cook line hand sink. Each hand washing sink or group of 2 adjacent hand washing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (pf) to correct provide soap to hand sink. ,

(Critical) Observed the following instance of potential cross contamination: 1. Raw ready to eat tuna stored with and above ready to eat foods located in the upright two door prep cooler. 2. Raw ground beef stored above raw eggs located in the walk-in cooler. 3. Raw bacon stored with and above ready to eat foods located in the walk-in cooler. Food shall be protected from cross contamination by: (1) below, separating raw animal foods during storage, preparation, holding, and display from: (a) raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables,(p) and (b) cooked ready-to-eat food. (p) to correct arrange and store raw foods by final cook off temperatures. Corrected: person in charge arranged the noted foods by final cook off temperatures

(Critical) Observed the following facility made items past the facility use by dates: note: today's date is 1/16/2015. 1. Creme brule 1/12. 2. Herb mayo 1/13. 3. Duan sauce 1/12. 4. Mayo mustard 1/11. 5. Ranch 1/11. 6. Mushroom risto 1/14. A food specified in # 3-501. 17(a) or (b) shall be discarded if it: (1) exceeds the temperature and time combination specified in # 3-501. 17(a), except time that the product is frozen; (p) (2) is in a container or package that does not bear a date or day; (p) or (3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in # 3-501. 17(a). (p) to correct discard the noted foods into the garbage. Corrected: person in charge discarded the noted foods into the garbage

(Critical) Observed no papers towels at dish line hand sink. Each hand washing sink or group of adjacent hand washing sinks shall be provided with: (a) individual, disposable towels;(pf) (b) a continuous towel system that supplies the user with a clean towel;(pf) or (c) a heated-air hand drying device;(pf) or (d) a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. (pf) to correct provide paper towels to hand sink. Corrected: person in charge provided paper towel

Observed the vented t not longer venting water when the faucet is turned on. A plumbing system shall be: (a) repaired according to law;(p) and (b) maintained in good repair. To correct repair the noted item. ,

Observed multiple gaskets torn on coolers in the kitchen. Equipment shall be maintained in a state of repair and condition to correct repair or replace the gaskets.

Observed the dish line and three sink no longer sealed to the wall. Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) spaced to allow access for cleaning along the sides, behind, and above the equipment; (2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. To correct seal the noted items to the wall. ,

Observed multiple food items stored on floor in walk-in cooler. Food shall be protected from contamination by storing the food: (1) in a clean, dry location; (2) where it is not exposed to splash, dust, or other contamination; and (3) at least 15 cm (6 inches) above the floor. To correct store items at least 6inchs off of floor. ,

Health Report - 08/04/2014 (3 critical incident(s))

(Critical) Observed the following potential cross contamination: 1. Raw ground lamb with raw short ribs in the walk-in cooler. 2. Raw eggs with ready to eat foods in the walk-in cooler. Food shall be protected from cross contamination by: (1) separating raw animal foods during storage, preparation, holding, and display from: (a) raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables,(p) and (b) cooked ready-to-eat food. (p) to correct store the raw ground lamb with the other foods with cook off temperatures of 165f and store the raw eggs in the area where raw eggs are stored, which is all down and away from ready to eat foods. Corrected by the person in charge storing all raw foods according to cook off temperatures.

(Critical) Observed the saut� coolers not properly working with food temp's 44-45°For an unknown amount of time: 1. Duck leg. 2. Mixed leafy green mixture. 3. Brie. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct discard the noted food into the garbage. Corrected: person in charge discarded the noted food into the garbage.

(Critical) Observed the following food contact surfaces soiled with a build up: 1. Can opener blade. 2. Underside of both mixing arms that hang over the mixing bowl. 3. Slicer. Equipment food-contact surfaces and utensils shall be cleaned: (1) before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize all noted items. ,

Observed the saut� coolers not properly working with food temp's 44-45. Equipment shall be maintained in a state of repair and good condition. To correct repair the noted cooler to hold cold food at 41f or below. ,

Observed the utensil storage containers by the elevator shaft soiled with food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. To correct clean the noted items and clean at a frequency that maintains them free of soil accumulation. ,

Health Report - 01/14/2014 (2 critical incident(s))

(Critical) Found the under side of the slicer blade and holder soiled with food debris. Found the can opener blade soiled with food debris and metal shaving accumulating in can opener. Pic corrected by having employee wash, rinse and sanitize slicer and can opener. Pic has been instructed to monitor and ensure food contact surfaces are properly cleaned.

(Critical) Used a temperature sensitive tape and found the dishwashing machine not hot water sanitizing dishes. Pic corrected by calling for service, dishwashing machine was repaired during inspection, and verified with another temperture sensitive tape that dishwashing machine was now hot water sanitizing dishes. Pic was reminded to monitor and ensure dishwashing machine is properly working by checking gauges or using tempertaure sensitive tape.

Found the air vent covers and surrounding tiled ceiling soiled with dust and build up. Found the floor in the bar and some kitchen areas soiled with accumulation of debris. To correct thoroughly clean floor and ceiling and keep clean.

Found the hose of the spray rinse nozzle stretched and weakened and the spring no longer holding hose in place. Found a towel wrapped around the faucet of the 3 compartment sink. Found a large hole on the bottom of the mop sink. Found the floor drain receptacle under the bar ice bin filled with water and slow draining. To correct repair/replace spray hose and spring, faucet, mop sink and floor drain receptacle.

Found the tiled coving surrounding the walk in cooler and freezer loose and missing tiled coving. To correct repair coving in noted areas.

Found lights not fully functional and dim in the dishwashing area. To correct repair/replace lights in the dishwashing area.

Found no handwashing sign in the bar handsink area. To correct provide sign reminding employees to wash their hands.

Found towels used as sink stoppers in the 3 compartment sink. Found the door trim missing from cooler door handles. Found the door gasket of the walk in freezer loose and hanging from door. To correct repair/replace sink stoppers, door handle trim and door gasket of walk in freezer.

Found a box of single use plastic wrap with missing cover and water stained box. To correct either provide another box that covers and protects wrap or discard plastic wrap.

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

Asked employee how slicer is cleaned, and employee states slicer is broken down, parts are taken to dishwashing machine, and the slicer based is washed with soapy water and then wiped down with sanitizer. Corrected by educating employee that slicer base is to be washed with soapy water, rinsed with clean water, and then wiped down with sanitizer. Pic has been instructed to monitor and ensure slicer based is properly washed, rinsed, and sanitized.

Found the area surrounding the duct in the dishwashing exhaust hood soiled with dusty build up. To correct clean exhaust hood.

Found no thermometer in the sushi display cooler in the kitchen. To correct provide thermometer.

Found several coolers not working or in use, drawer and door prep top cooler on cooking line, 3 door prep top cooler and 2 door reach in cooler in the back kitchen area. To correct evaluate if cooler are needed and repair if needed for operations. Note: at time of inspection all working coolers were not over capacity or overloaded and holding tcs food at 41°F. Found sink stopper missing in the 3 compartment sink and facility using towels to plug sinks. To correct provide sink stopper.

Found the ceiling light above the 3 compartment sink area not working. To correct repair/replace light.

Found facility using a household rice cooker and ice cream maker. To correct replace household equipment with commercial grade equipment.

Health Report - 01/09/2013 (0 critical incident(s))

Found no thermometer in the bar cooler. To correct provide internal hanging thermometer in cooler.

Found the painted duct above the dishwashing area with peeling paint. Found ceiling tile in the back storage and prep area missing. Found the bar with broken and loose tiled coving. To correct repair/replace noted areas and keep facility in good repair

Found mop head stored against the wall and above the faucet handles of the mopsink. To correct hang mop to minimize mophead contaminating faucet handles and employees touching faucet handles and mophead when turning water on in the mopsink.

Found the door handles of the 2 door reach in cooler missing trim. To correct repair/replace door handles. Found a hole in the bottom of an ice bucket. To correct replace ice bucket.

Health Report - 07/10/2012 (2 critical incident(s))

(Critical) Found the underside of the slicer blade and surrounding areas soiled with food debris and accumulation. Pic corrected by having employee break down slicer and wash, rinse and sanitize slicer. Pic has been instructed to monitor and ensure slicer is properly cleaned after use.

(Critical) Found ready to eat (rte), time/temperature control for safety (tcs) food, creme brulee and other desserts without 7 day (day made + 6 days)datemarks in the 2 door reach in cooler. Found rte, tcs food, sliced fresh mozzarella cheese and cut tomatoes in the top portion of the 3 door prep top cooler without 7 day datemarks. Pic corrected by providing 7 day datemarks, and has been instructed to monitor employees properly datemarking appropriate foods.

Found kithchen staff using an inappropriate quat test kit (qt-10) to test multi-range quat sanitizer. To correct provide a (qt-40) to test quat sanitizing solution. Found the bar staff using an inappropriate test kit (quat test kit) to test chlorine base sanitizer. To correct provide a chlorine test kit to test chlorine base sanitizer. Pic has been instructed to monitor and ensure employees are using appropriate test kit to test sanitizing solutions.

Found the trim and paneling missing from the edge of the wall by the back prep table. Found some of the tile in the walk in freezer with chips and cracks. To correct repair/replace wall and floor to be durable, smooth, and easy to clean.

Found a spray bottle of water and plastic squeeze bottle of ingredients without labels. To correct provide labels.

Found the sliding doors of the sushi display cooler covered with layers of tape. To correct properly repair/replace cooler door.

Found the drip/catch tray of the grill soiled with heavy accumulation. To correct thoroughly clean grill drip/catch tray.

Found the ceiling above and around the oven and ice machine soiled with build up. To correct thoroughly clean ceiling and keep clean.

Found the pop gun nozzle outside of the bar soiled with accumulation and build up. To correct follow manufacturers directions and clean pop gun nozzle.

Found numerous bags of wiping towels stored on the floor of the storage room. To correct store wiping towels on shelf at least 6 inches above the floor.

Health Report - 01/10/2012 (1 critical incident(s))

(Critical) Observed employee preparing sushi order handling ready to eat (rte) food with bare hands. Employee corrected by obtaining a box of single use gloves and placing gloves on hands. Pic has been instructed to monitor and ensure employees are washing hands, and wearing gloves when handling ready to eat foods.

Found the chemical control panel of the dishwashing machine with "add product" light on. Found the sanitizer and detergent dispensers with "low battery" light flashing. Found the stoppers of the 3 compartment sink not holding water in sinks. Found the faucet spout of the 3 compartment sink loose and leaking water. To correct repair and keep all chemical dispensers in proper working order, replace sink stoppers, and repair faucet spout to properly fit in faucet.

Found water leaking out of backflow prevention device protecting the water supply line to the dishwashing machine with excess mineral build up. To correct repair backflow prevention device to work properly.

Found slight accumulation in the pop nozzles of the pop guns in the bar. To correct follow manufacturers directions and thoroughly clean pop nozzles.

Found the surfaces of the can opener holder soiled with build up and accumulation. To correct clean as soon as possible, and clean on a more frequent schedule.

Found bags of wiping cloths stored on the floor of the storage area. To correct store wiping cloths on shelf at least 6 inches off the floor.

Found the ceiling above the oven on the cooking line soiled with splash and buildup. Found the air vents and surrounding areas of the ceiling above the ice machine soiled with dusty buildup. Found the floor (under equipment, edges and corners) in the kitchen and bar soiled with accumulation and build up. To correct clean noted areas and clean on a more frequent schedule.

Observed employee preparing sushi in the bar and in the kitchen not wearing hat/hair restraint. To correct provide hat/hair restraint and remind employees to wear them.

Health Report - 07/14/2011 (2 critical incident(s))

(Critical) Found ready to eat (rte), time/temperature control for safety (tcs) food, sushi products (cream cheese, salmon, tuna, eel, etc. ) without 7 day ( day prepared + 6 days) datemark in the sushi cooler. Pic corrected by providing 7 day datemarks for all appropriate items, and has been instructed to monitor that employees are properly datemarking items.

(Critical) Examined the time control log sheet for sushi rice and found discard times of 6 hours, which exceed the 4 hour limit. Corrected by educating pic that discard times are not to exceed 4 hours, and instructed pic to monitor that employees are following company's time control policy.

Observed no food license posted. To correct post food license in a conspicuous place for public inspection.

Found the floor (under equipment, edges and corners) on the cooking line soiled with accumulation and build up. To correct thoroughly clean floor and clean on a more frequent schedule.

Found a soiled fan directing air at a prep table where food is prepared. To correct clean fan, and re-locate fan so air is not directly blowing on or at food prep areas directly.

Observed employees dumping water from food containers and rinsing caps of soy sauce bottles in handsinks. To correct monitor and re-train employees to use handsink for handwashing only, and to use the prep sink to dump water from food containers, and to use the 3 compartment sink to properly clean and sanitize caps

Found various storage containers and plastic squeeze bottles of sauces in the 3 door prep top cooler without labels. Found plastic squeeze bottles of oil on the counter top on the cooking line without labels. To correct provide labels.

Found the painted duct hood from the dishwashing hood peeling. To correct repair and finish duct to be smooth and cleanable.

Found cracked planks of cedar used to cook fish in a storage tub by the cooking line. Found a stack of bamboo steamers being used to steam food. To correct discard planks of cedar when cracked, and either line bamboo steamers or replace with ones that are durable, smooth, and nonabsorbent, such as stainless steel steamers.

Found 2 lights not working on the cooking line hoods. To correct repair/replace lights.

Found 2 sliding door panels of the sushi cooler in the kitchen taped with masking tape. Found a cracked plastic lid used to cover potaotes on the steam table. Found the baskets in the fryers showing wear with loose parts. To correct repair/replace damaged equipment and maintain equipment in good working condition.

Found slight accumulation on the pop nozzles of the pop guns in the bar. Observed staff member rinsing the caps of soy sauce bottles in the kitchen handsink. To correct follow manufacturers directions on cleaning pop nozzles and soy sauce caps of bottles, or wash, rinse, and sanitize pop nozzles and caps.

Health Report - 01/06/2011 (0 critical incident(s))

Found the door gaskets of coolers soiled with accumulation. Found the interior walls and ceiling of the walk in cooler soiled with dusty build up. To correct clean cooler door gaskets and interior walls of the walk in cooler.

Found the handle of the ice scoop laying in ice in the wait station ice bin. To correct store ice scoop with handle up.

Found the doors of the sushi display cooler taped with masking tape. Found the door gaskets of the door and drawer cooler prep top cooler cracked. To correct repair/replace cooler components.

Found the wall behind the dishwashing machine soiled with build up. Found the wall behind the cooler compressor soiled with dusty build up. To correct clean as soon as possible, and clean on a more frequent schedule.