Packard Pub

Contact Information

640 Packard
Ann Arbor, MI 48104

Health Report - 09/07/2011 (2 critical incident(s))

(Critical) I found ham lunch meat and hamburger at temperatures between 47-53 degrees f. As discussed, the prep table is not maintaining a temperature of 41 degrees f. Or below, as is required for safe cold holding of potentially hazardous food (phf). A service tech was contacted at the time of inspection. In the meantime, do not store phf, in this unit, until it is maintaining a constant temperature of 41 degrees f. Or below. The phf, stored in the prep table, at the time of inspection was discarded. A follow-up inspection will be made to ensure that this critical violation is corrected.

(Critical) I found three badly dented cans stored on the ready to use shelves. As discussed, never place badly damaged cans into service, they can be very unsafe. Canned goods must be inspected for damage before they are placed into stock. If there is damage on the seam, in the body or on an end, of a can, never use it. Discard the can or return it for a credit. Corrected at the time of inspection. The dented cans have been discarded.

The ice scoop was laying in or on top of the ice, in several ice bins in the restaurant. As discussed, store it with the handle extending out of the ice.

Food thermometers were not available in food prep areas. As discussed, food thermometers must always be available for use in food prep areas. Use the thermometers to check food holding temperatures.

Health Report - 02/24/2011 (3 critical incident(s))

(Critical) I found that a large container of spinach dip is not date-marked. As discussed at the time of inspection, ready to eat, potentially hazardous food (phf) must be marked with a start date (the date of preparation), and a end date (last date of use). This will help ensure that these foods are fresh and in sound condition. Corrected at the time of inspection. The food has been date-marked.

(Critical) I observed a jug of bleach stored on the same shelf and next to beer pitchers. All toxic items, including sanitizers, degreasers and others must be stored completely apart from everything relating to your food service operation. Toxic items must also be stored in only in designated locations. The restaurant must be frequently checked to ensure that toxic items are properly and safely stored. Corrected at the time of inspection. The bleach as been relocated as directed above.

(Critical) I found two containers of spoiled uncooked chicken wings. Food must be kept in sound, good wholesome condition. Being unaware that potentially hazardous food (chicken) is spoiled in a prep unit is unacceptable. The management and staff must be much more pro active than that. Corrected at the time of inspection. The food has been discarded.

Provide a refrigerator thermometer for the small refrigerator located behind the bar.

A pop gun holder at the bar needs to be cleaned

This incident (57576) does not have any more information on it

This incident (22138) does not have any more information on it

Health Report - 07/29/2010 (3 critical incident(s))

(Critical) I found raw hamburger and bacon stored in containers in the top section of a prep table, next to sliced tomatoes and onions. As discussed, raw meat products contain harmful bacteria, which can contaminate ready to eat food. Contaminated food causes food borne illness. Raw animal foods must always be stored apart from and below ready to eat food. Staff must be educated in correct storage practices. Management must ensure that foods are stored in safe conditions. Corrected at the time of inspection. The bacon and hamburger has been relocated as indicated above.

(Critical) I found chili and soup stored in a hot holding unit at a temperature of 48 degrees f. The unit is not plugged in. As discussed, potentially hazardous food (phf) that requires hold holding, must be held at a temperature of 135 degrees f. Or above. Staff must use food thermometers to check food storage temperatures. Failure to monitor temperatures will eventually lead to food borne illness. Corrected at the time of inspection. The chili and soup have been discarded.

(Critical) I observed four one-gallon containers of bleach stored next to single service items. As is indicated above, all cleaners, degreaser and other toxic and hazardous materials must be stored completely apart from food, utensils and everything related to your food service operations. This is to prevent the contamination of this items. Corrected at the time of inspection. The bleach as been relocated as directed above.

This incident (40682) does not have any more information on it

This incident (22140) does not have any more information on it