Neopapalis Of Ann Arbor Llc

Contact Information

500 E William St
Ann Arbor, MI 48104

Health Report - 06/09/2015 (1 critical incident(s))

(Critical) Follow up 6/9/15: received picture of iodine test strips for facility. Violation corrected

Health Report - 06/02/2015 (3 critical incident(s))

(Critical) Observed facility not sanitizing pans and utensils properly as i measured 0ppm of chlorine in dishmachine. Dishmachine needs to be sanitizing as per manufacturers directions (50-100ppm) at all times. Pic should be checking sanitizer concentration daily to ensure proper concentrations are being maintained. Pic corrected by priming dishmachine at time of inspection. Rechecked after several cycles, dishmachine now sanitizing at 100ppm of chlorine. Violation corrected. Please note: this priority violation has been cited at 2/3 routine inspections. If same violation is cited at any inspection within the next year, enforcement actions will be required.

(Critical) Observed no test strips in facility to measure iodine concentration in bar dishmachine. To correct, please obtain proper test strips as soon as possible. Correct within 10 days. Can e-mail picture of test strips if desired. ,

(Critical) Observed inconsistent datemarking labels on rte housemade dressings in wic (some dressings had 10 day consume by datemark labels, some had 7 day and some had 4 day labels). Please remember that all potentially hazardous rte foods must have a 7 day consume by datemark label and staff must be consistently following your approved datemarking procedures. Pic corrected by properly datemarking all housemade dressings at time of inspection. Violation corrected

Observed non-food contact surfaces (base) of slicer in dishwashing area with an accumulation of dried on food debris (food contact portions of slicer were clean to sight and touch). To correct, please ensure all slicer components are washed, rinsed and sanitized as needed. , observed compressor fan covers on wic ceiling with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed wic floor with an accumulation of dried on food debris (raw meat juice). To correct, please clean now and on a more frequent schedule

Health Report - 12/01/2014 (2 critical incident(s))

(Critical) Observed soiled knife in pan of stagnant water on counter next to salad prep unit. Staff are not washing, rinsing and sanitizing utensils every 4 hours as required. Also, cannot store utensils in stagnant water as stagnant water can accumulate bacteria. Pic corrected by sending soiled knife through dishmachine at time of inspection. Pic to educate all staff on proper utensil cleaning and sanitizing frequencies as needed. Violation corrected

(Critical) Observed several individually packaged plastic cups of rte housemade dressings (ranch, spicy mayo, caesar) on shelf above salad prep unit with internal food temperatures of 70f-78f. Pic stated that these dressings were portioned before lunch (over 2 hours ago). All phf must be cold held at 41f or below at all times. Cannot store phf at room temperature. Must keep all potentially hazardous housemade dressings in coolers at all times. Pic corrected by discarding all above mentioned dressings at time of inspection. Violation corrected. , observed large insert pan of sliced spinach stored on counter in salad prep area with internal food temperature of 67f. Staff member stated he removed spinach from cooler over an hour ago and placed on counter for a backup. All cut leafy greens are considered potentially hazardous and must be kept at 41f or below at all times. Pic corrected by discarding spinach at time of inspection. Violation corrected

Observed non-food contact surfaces of slicer (knife sharpener area, bottom of guard) with an accumulation of food debris (food contact portions of slicer were clean to sight and touch). To correct, please ensure all areas of slicer are washed, rinsed and sanitized as needed.

Observed vent filters above pizza ovens in cooking area with an accumulation of debris. To correct, please clean now and on a more frequent schedule. , observed ventilation covers on ceilings in both public restrooms with a heavy accumulation of dust and debris. To correct, please clean now and on a more frequent schedule

Health Report - 06/10/2014 (6 critical incident(s))

(Critical) Observed can opener blade and can opener holder in prep area with an accumulation of sticky/dried on food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener and can opener holder through dishmachine at time of inspection. Violation corrected. Please note: this violation has been cited and 2/3 routine inspections. If violation is cited at any inspection within the next year, enforcement actions will be required.

(Critical) Observed 3 dented cans of ground tomatoes on dry storage shelf in side kitchen area. All dented cans and distressed merchandise must be discarded or placed in separate area of kitchen to return to supplier for credit. Pic corrected by placing all dented cans in office at time of inspection. Violation corrected. Violation corrected

(Critical) Staff are not verifying sanitizer concentrations in dishmachine or wiping cloth buckets often enough. To correct, please train all staff on proper sanitizer concentrations, chemical mixing requirements and test strip usage as soon as possible. Pic corrected by educating on-site staff on proper sanitizer concentrations, chemical mixing procedures and test strip use. Pic to ensure other staff receive proper training as well. Violation corrected. Please note: this violation has been cited and 2/3 routine inspections. If violation is cited at any inspection within the next year, enforcement actions will be required.

(Critical) Observed sanitizer concentration in wiping cloth bucket in salad prep area at 800ppm of chlorine. Please remember that bleach can become toxic at excessive levels. To correct, please follow manufacturers directions on chemical bottle when mixing wiping cloth buckets (50-100ppm) and verify concentration with proper test strips as needed. Pic corrected by remixing wiping cloth bucket to 100ppm of chlorine at time of inspection. Violation corrected. Please note: this violation has been cited and 2/3 routine inspections. If violation is cited at any inspection within the next year, enforcement actions will be required.

(Critical) Observed 4 unlabeled chemical spray bottles on shelf in chemical storage area. All chemicals/toxics must be labeled with proper chemical name at all times for employee identification. Pic corrected by properly labeling all chemical spray bottles at time of inspection. Violation corrected.

(Critical) Observed facility not sanitizing pans and utensils properly as i measured 0 ppm of chlorine in dishmachine. Dishmachine needs to be sanitizing as per manufacturers directions at all times (50-100ppm). Pic corrected by priming dishmachine at time of inspection. Rechecked after several cycles, dishmachine now consistently sanitizing at 100ppm. Violation corrected

Observed broken thermometer in pizza prep unit cooler. To correct, please replace thermometer as soon as possible

Observed 2 wet mops stored in 5 gallon buckets of stagnant water in mop sink area. All mops must be hung up after use to allow for proper air drying

Observed ventilation filters above fryer in cooking area with a heavy accumulation of grease and debris (grease starting to drip down into hood). To correct, please clean now and on a more frequent schedule

Observed sanitizer concentration in wiping cloth bucket in dishwashing area at 0ppm of chlorine. All wiping cloth buckets need to mixed as per chemical manufacturers directions (in this case 50-100ppm) and changed/remixed throughout the day as needed

Health Report - 12/05/2013 (3 critical incident(s))

(Critical) Observed slicer blades and slicer guard area on counter near 3 compt sink with an accumulation of food debris (slicer was not disassembled and washed/rinsed/sanitized after last use). All slicer blades and components must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by disassembling slicer and washing, rinsing and sanitizing all slicer components at time of inspection. Violation corrected.

(Critical) Observed chemical pest control device laying on top of pop syrup containers in dry storage area. All chemicals and toxics/pest devices must be stored in an area of kitchen which does not potentially contaminate food or single service items. To correct, relocate pest device to approved location as soon as possible. Pic corrected by relocating pest control device to mop sink area at time of inspection. Violation corrected

(Critical) Observed all phf (cooked chicken, cooked beef, rte sausage, sliced tomatoes, cut lettuce, and mozz. Cheese) in salad cold top unit in prep area with internal food temperatures of 50-55f (cold top unit was turned off at time of inspection). 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. Cold top unit turned back on, rechecked after 30 minutes and now cold holding at 40f. Violation corrected.

Observed interior of upright freezer in cooking area with an accumulation of debris. Also, observed tape at interior bottom of cooler collecting food debris. To correct, please remove tape so all surfaces are smooth and cleanable then clean all surfaces as soon as possible. , observed compressor fan covers on ceiling in wic with a heavy accumulation of dust and debris. To correct, please clean now and on a more frequent schedule

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

Observed several utensils (knives, scoops, slicers) stored in pan of stagnant water (75f temperature) on counter in salad prep area. All utensils must be stored in a clean, dry area. Cannot store utensils in stagnant water as it can accumulate bacteria. To correct, need to install a dipper well with flowing water or store utensils in approved location

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

Health Report - 06/04/2013 (4 critical incident(s))

(Critical) Observed both wiping cloth buckets in prep area with bleach concentrations greater than 400 ppm. Please remember that bleach can become toxic at excessive levels. To correct, all wiping cloth buckets must be mixed as per manufacturers directions and verified with proper test strips. Pic corrected by remixing both sanitizer buckets to 75 ppm at time of inspection. Violation corrected

(Critical) Observed can opener blade on prep counter in dishwashing area with an accumulation of black debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. Violation corrected

(Critical) Staff are not verifying sanitizer concentrations of wiping cloth buckets as needed. To correct, please educate staff on sanitizer mixing requirements and proper test strip use as needed. Pic corrected by educating staff member who mixed sanitizer buckets this morning and will train other staff as needed. Violation corrected

(Critical) Observed containers of housemade rte ranch and rte "house" dressings on wic shelf with 15 day datemark labels. All potentially hazardous rte foods (including housemade sauces and dressings) must be datemarked with a 7 day consume by datemark label (day 1 is prep date). Pic corrected by properly datemarking freshly prepared ranch and house dressings at time of inspection. Violation corrected. , observed 2 containers of housemade chipolte mayo on wic shelf with a datemark label of 5/23/13 (staff unsure if this was a prep date or throw out date). All potentially hazardous rte foods must be used or consumed within 7 days (day 1 is prep date). To correct, please rotate stock more often and discard all food with expired use by dates. Pic corrected by discarding expired chipolte mayo at time of inspection. Violation corrected

Observed small leak at bottom of iodine dishmachine in bar area (soap/iodine leaking onto floor). To correct, please repair dishmachine as soon as possible

Observed facility reusing several plastic mayo/salad dressing containers. Single use food containers cannot be reused in kitchen (not durable or approved for reuse). To correct, please obtain nsf approved food containers and discard all single use plastic containers as soon as possible

Observed interior of upright freezer in deep fryer area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed cutting boards on sandwich prep line with deep cuts and scoring. All cutting boards must be smooth and cleanable at all times. To correct, please resurface or replace scored cutting boards as soon as possible

Observed several paper bags on shelf across from deep fryer soiled/splashed with grease. All single service items must be stored in a clean, dry location and not exposed to potential sources of contamination

Health Report - 12/10/2012 (1 critical incident(s))

(Critical) Observed food employee handling rte vegetables and yellow pepper rings with bare hands in salad prep area near front counter (no plastic gloves in restaurant at time of inspection). Food employees may not handle rte food with bare hands and shall utilize proper utensils and plastic gloves at all times. Corrected by sending employee to store at time of inspection to obtain plastic gloves. Gloves now on-site. Also, educated staff on bare hand contact, rte foods and foodborne illness risk factors