Mr. Greek's Coney Island

Contact Information

215 S. State Street
Ann Arbor, MI 48104

Health Report - 12/06/2012 (0 critical incident(s))

No serv safe certified employee in facility. Owner stated that he is scheduled to take test in +/- 2 weeks. Please forward me copy of serv safe certificate once completed. Correct within 90 days.

Observed floors under fryers and grills in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule. , observed floors near ice machine in basement with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Health Report - 06/14/2012 (0 critical incident(s))

Observed 1 of 2 hoods above grills in cooking area not working. Owner already has called for repair and is waiting on part. To correct, please repair as soon as possible

Observed wet mop stored in mop bucket in back kitchen area. All mops must be hung up to dry after use to allow for proper air drying

Observed floors under fryer and equipment in cooking area and floors in basement pop syrup area with a heavy accumulation of grease and/or 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 do not store any items in or around the handsinks at any time

Observed holes in ceiling in prep area covered with foil. Foil is not an approved material for repair in restaurants. To correct, please repair ceiling so all surfaces are smooth and cleanable

Observed interior door gaskets on salad prep unit cooler in server area with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule

Observed backflow preventer on garbage disposal in poor condition (cover missing, heavy corrosion). To correct, please replace broken backflow preventer as soon as possible

Health Report - 12/06/2011 (3 critical incident(s))

(Critical) Observed pan of rte sausage links in steam table in prep area with internal food temps of 105-110f. All phf must be hot held at 135f or more at all times. Sausage has been in unit for an hour per pic so pic corrected by reheating sausage to 165f then returning to steam table at time of inspection. Critical corrected

(Critical) Observed blender cap in server prep area covered with foil (top plastic piece missing, so foil being used as replacement cover). Foil is not designed to be used as a food grade blender cap. Also, pieces of foil can migrate into the food when blender is in operation. To correct, please discard unapproved foil blender cap and obtain new blender cap as soon as possible. Pic corrected by discarding foil cap at time of inspection. Facility has a backup blender (in good condition) for use. Critical corrected. , observed paint brush being used as a butter brush in cooking area and bristles are starting to fall off. Paint brushes are not approved as food grade utensils. To correct, please obtain proper brush as soon as possible. Pic corrected by discarding paint brush at time of inspection. Critical corrected

(Critical) Observed containers of rte hummus, soups and housemade sauces in wic with no consume by datemark label. All potentially hazardous rte foods must have a 7 day consume by datemark label (day 1 is prep date). Pic corrected by properly datemarking all containers of hummus, soups and housemade sauces at time of inspection. Critical corrected

Observed water spigot on handsink in server prep area held together with duct tape. Duct tape is not an approved repair surface for handsink fixtures as it cannot be cleaned and can accumulate bacteria. To correct, please properly repair or replace handsink spigot as soon as possible

Observed ventilation covers on ceilings of both restrooms soiled with dirt, dust and debris. To correct, need to clean now and on a more frequent schedule.

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

Observed no covered waste receptacle in ladies restroom. To correct, please provide as soon as possible

Observed several shelves in cooking area and in wic lined with aluminum foil and/or cardboard. As stated in past, cannot use foil or cardboard as liners as they are not smooth and cleanable. To correct, need to remove all foil and cardboard as soon as possible. , observed base of both waffle irons in cooking area lined with foil. Foil is not approved for equipment liners as it is not cleanable. To correct, please remove foil as soon as possible

Observed broken cover on garbage disposal backflow preventer in dishwashing area. To correct, please replace as soon as possible

Observed floors in the following areas in need of cleaning: under fryers (soiled with grease), wic (accumulation of debris), pop syrup room in basement (accumulation of debris). To correct, please clean all these areas now and on a more frequent schedule

Observed dishmachine drainboard not sealed to wall. To correct, please reseal as soon as possible

Observed no light shield on lights in rear prep area. To correct, please provide as soon as possible

Observed no paper towels at handsinks in rear prep area (near 3 compt sink) and employee restroom. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing

Observed pepsi cooler (used to store phf) in server prep area intentionally held open with a squeeze bottle of hand sanitizer. Staff stated that cooler gets too cold and freezes everything so they intentionally leave the door cracked for unknown lengths of time. Cooler has been open for several hours per server. All phf in cooler was observed at 35-40f at time of inspection. Although food temps were within proper limits, this method of temperature regulation is not approved. To correct, need to repair or replace cooler as soon as possible. Pic stated that he can move food to another ric in same prep area until cooler is replaced

Health Report - 06/07/2011 (4 critical incident(s))

(Critical) Observed pan of sliced sausage and rte sliced tomatoes in one of the top rails (far right side) of 3 door prep unit in cooking area with an internal food temp of 51-55f. Top and bottom portion of the far right side of this cooler not working properly. All other food in middle and left portions of same cooler were cold holding at 41f or below. All phf must be cold held at 41f or below at all times. Do not use the far right side of the prep unit cooler until properly repaired and inspected by the wash. County health dept. Pic temporarily corrected by discarding sausage and sliced tomatoes at time of inspection. I will check this item at follow up inspection. Correct within 10 days. , ,

(Critical) Observed no hot water and handsinks in ladies restroom and dishwashing area (hot water valves turned off). All handsinks must be stocked with soap and paper towels and must have hot water for proper handwashing. Turned on hot water at dishwashing handsink with no problems, but hot water valve under sink is leaking in ladies restroom when turned on. To correct, please repair as soon as possible. I will check this item at follow up inspection. Correct within 10 days. , observed no hot water at handsinks in ladies restroom and dishwashing area (hot water valves turned off). All handsinks must be stocked with soap and paper towels and must have hot water for proper handwashing. Turned on hot water at dishwashing handsink with no problems, but hot water valve under sink is leaking in ladies restroom when turned on. To correct, please repair as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed pan of rte coney sauce and rte soup in steam table in cooking area with an internal food temp of 103-110f. Both food items were placed directly in steam table (from wic) 1. 5 hours ago per cook. All phf must be rapidly reheated to 165f or more within 2 hours. The steam table is designed to hold food temperatures, not for cooking or reheating. Staff must reheat in the microwave or the range top before placing in steam table. Since food was in the 2 hour window for reheating, pic corrected by reheating coney sauce and soup to 165f then returning to steam table. Critical corrected.

(Critical) Observed opened gallons of rte orange juice and chocolate milk in pepsi cooler in front prep area with expiration dates of 5/27/11 and 5/31/11. All commercially prepared phf must be used or consumed by use by date on container. To correct, please rotate stock more often and discard all food with expired dates. , observed opened gallons of rte orange juice and chocolate milk in pepsi cooler in front prep area with expiration dates of 5/27/11 and 5/31/11. All commercially prepared phf must be used or consumed by use by date on container. To correct, please rotate stock more often and discard all food with expired dates. Pic corrected by discarding orange juice and chocolate milk at time of inspection. Critical corrected

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

Observed no paper towels at handsink in rear prep/dishwashing area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing

No serv safe certified manager in facility. This violation has been cited at the last 2 routine inspections, as a result you are required to attend an administrative conference at the wash. County health dept. To discuss this recurring violation. Must call carl walczesky at 734 222-3872 within 72 hours to schedule

Observed dirty handsinks in employee restroom and dishwashing area. To correct, please clean now and on a more frequent schedule.

Observed no light shields on lights on ceiling in dishwashing area and in wif. To correct, please provide as soon as possible.

Observed food boxes and individual bags of meats stored on floor in wif. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of ground at all times.

This incident (20816) does not have any more information on it

Observed interior door gaskets on ric in front prep area (salad dressing cooler) with a heavy accumulation of mold and debris. Need to clean now and on a more frequent schedule. , observed wic and wif door handles with a heavy accumulation of sticky debris (had to wash hands after touching). Need to clean now and on a more frequent schedule. , observed compressor fan shields in wic soiled with moldy dust and debris. Also wic ceiling had an accumulation of dirt and debris. To correct, please clean now and on a more frequent schedule

This incident (56654) does not have any more information on it

Observed floors under grill and fryers in cooking area soiled with a heavy accumulation of grease and debris. Need to clean now and on a more frequent schedule

Observed ventilation covers on ceilings in both public restrooms soiled with a heavy accumulation of dust and debris. To correct, need to clean now and on a more frequent schedule

Observed no food thermometer in facility. Need to obtain as soon as possible. Will check this item at follow up inspection. Correct within 10 days.

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

Observed several shelves in cooking, prep, dishwashing, wic and wif lined with al. Foil and/or cardboard. Foil and cardboard are not approved liners in a licensed kitchen. To correct, please remove all foil and cardboard as soon as possible so all shelves are smooth and cleanable

Health Report - 12/14/2010 (0 critical incident(s))

Disposable paper towels are not available at the hand sink. Frequent and proper hand washing is critical in preventing food borne illness. Therefore, each hand sink must be supplied with paper towels, sandsoap at all times. Failure to frequently wash hands is a major contributing factor to the spread of harmful bacteria. Ensure that every hand sink is fully stocked at all times.

Provide a refrigerator type thermometer for the pepsi refrigerator.

I observed clean knives stored in between the three compartment sink edge and a adjacent work/prep table. In between use, clean utensils must be stored in a manner that protects them from contamination. Soiled utensils/knives can contaminate food and prep surfaces. This can lead to food borne illness. Ensure that clean utensils are properly stored.

The floor in the janitor closet needs to be cleaned.

Install a thermometer in the small freezer unit, in the prep area.

This incident (56657) does not have any more information on it

This incident (20822) does not have any more information on it

Health Report - 06/15/2010 (1 critical incident(s))

(Critical) I found dried on food spills and debris on the slicer. The slicer and all food contact areas of prep equipment and surfaces must be frequently washed, rinsed and sanitized. Failure to maintain food contact surfaces properly will result in the cross contamination of food. This leads to food borne illness. Frequently clean the slicers as indicated above. Corrected at the time of inspection. The slicer has been cleaned as directed.

A hand sink should be supplied with soap, hot and cold water and disposable paper towels at all times. Frequent and proper hand washing is critical in preventing the spread of harmful bacteria.

The floor in the room with the ice machine, needs to be cleaned.

A supply of chlorine test strips must be available at all times. The strips must be use to check the chlorine sanitizer level of the machine. The level should be (50) ppm chlorine.

Replace the missing light shield(s) in the rear prep area.

I observed clean knives being stored in between the prep tables. Clean utensil must be stored in a clean sanitary location in between uses. If they are not, the utensils may be contaminated. This in turn may lead to the cross contamination of food and prep surfaces.

This incident (20831) does not have any more information on it

This incident (56665) does not have any more information on it

Health Report - 11/18/2009 (0 critical incident(s))

This incident (20837) does not have any more information on it

The top of the stove, needs to be cleaned. I recommend using a routine cleaning schedule.

There is a bike stored in front of the hand sink. Frequent and proper hand washing is vital in preventing the spread of harmful bacteria. As such, hand sinks must be accessible at all times.

Provide hot water for proper hand washing, in the men's restroom

Cooks must have accurate thermometers available at all times. Use them to monitor food temperatures.

I observed a can of pineapple, sitting on the floor in the basement. Food containers must be stored at least six inches off the floor. This will help to prevent contamination.

The area at the bottom of the stove, needs to be cleaned. Clean this area frequently, to prevent build-up of food debris.

This incident (56670) does not have any more information on it