Palio's/Quality Bar

Contact Information

347 S. Main Street
Ann Arbor, MI 48104

Health Report - 07/22/2015 (2 critical incident(s))

(Critical) Corrected: observed all noted items clean

(Critical) Corrected: observed noted item to have been repaired

Corrected: noted item observed clean

Corrected: observed all noted items holding food at 41f or below

Health Report - 06/25/2015 (0 critical incident(s))

This incident (69182) does not have any more information on it

Health Report - 06/04/2015 (6 critical incident(s))

(Critical) Observed the following: that were cooked the night prior and still in the cooling process, located in the walk-in coolers, in tightly sealed containers: 1. Marinara sauce x2, 51f, 45f. 2. Chicken stock 45f. Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) within 2 hours from 57�c (135�f) to 21�c (70�f); (p) and (2) within a total of 6 hours from 57�c (135�f) to 5�c (41�f) or less. (p) to correct: discard the noted food and discontinue cooling food in sealed containers. Corrected: person in charge discarded the noted food and stated that they would cool the food in containers that are not sealed

(Critical) Observed the following: that were cooked the night prior and still in the cooling process, located in the walk-in coolers, in tightly sealed containers: 1. Marinara sauce x2, 51f, 45f. 2. Chicken stock 45f. Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501. 14 by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; (pf) (2) separating the food into smaller or thinner portions; (pf) (3) using rapid cooling equipment; (pf) (4) stirring the food in a container placed in an ice water bath; (pf) (5) using containers that facilitate heat transfer; (pf) (6) adding ice as an ingredient; (pf) or (7) other effective methods. (pf) to correct: discard the noted food and start cooling the noted food with one of the above, approved methods. Corrected: person in charge discarded the noted food and stated that the food would be cooled with an ice bath/ice wands and would leave it loosely covered to allow the cold air to penetrate the noted food

(Critical) Observed the following soiled food contact surfaces: 1. Slicer, located by the front cook line. 2. Underside of shelf on the front cook line, especially over the warmers. 3. Mixer with some oil on the underside of the mixing arm. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, 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: have the noted items washed, rinsed and sanitized.

(Critical) Observed the underside of the mixing arm to be in poor repair and leaking oil. Multi use food-contact surfaces shall be: (1) smooth; (pf) (2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (pf) (3) free of sharp internal angles, corners, and crevices; (pf) (4) finished to have smooth welds and joints to correct replace or repair the mixer.

(Critical) Observed the following food holding between 44-56f for an unknown amount of time in non-working coolers: 1. Raw steak 44f. 2. Raw chicken 47f. 3. Raw pork 47f. 4. Pasta 51f. 5. Cooked chicken 50f. 6. Chicken parm. 56f. 7. Mozzarella cheese 55f. 8. Squash zucchini 54f. 9. Pasta 56f. 10. Tomato basil 55f. 11. Salmon 50f. 12. White fish 52f. 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 had the noted food discarded into the garbage

(Critical) Observed an inconsistent date marking system in use throughout the facility. Potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41�f or less for a maximum of 7 days. (pf) to correct: put a consistent date marking system in place for use in the facility

Observed front cook line hood vent filters to be soiled with grease. (a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (b) if vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. To correct have the noted hood vents cleaned

Observed lexan containers put away wet. After cleaning and sanitizing, equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180. 940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (b) may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. To correct retrain staff on proper drying of dishes before stacking for storage. Corrected: person in charge informed staff and put dishes back into the dishwashing area

Observed the following equipment in need of repair: 1. Top loading reach in cooler not holding cold food at 41f or below, located on the front cook line nearest to the window. Note: food was observed between 44-51f. 2. Wine cooler on upstairs patio was holding food at 45f+. Note: there was no potentially hazardous food stored in the cooler at the time of inspection. 3. Up right one door cooler holding food between 50-56f, located in the upstairs patio cook line. Equipment shall be maintained in a state of repair and good condition. To correct: have the noted coolers repaired to hold cold food at 41f or below.

Observed knife being stored in the table support beam, locate under the table top, on the far left side of the cook line. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) except as specified under # (b) of this section, in the food with their handles above the top of the food and the container; (b) in food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under ##4-602. 11 and 4-702. 11; (d) in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) in a container of water if the water is maintained at a temperature of at least 57�c (135�f) and the container is cleaned at a frequency specified under subparagraph 4-602. 11(d)(7). To correct discontinue storage of knife under the table top. Corrected: person in charge had the noted item washed, rinsed and sanitized

Health Report - 01/09/2015 (2 critical incident(s))

(Critical) Corrected: observed all noted items to be clean

(Critical) Corrected: observed used up date on tags

Corrected: observed all noted items sealed to the wall

Corrected: observed mixer to be in good repair and clean

Corrected: observed noted item clean

Partial correction: 1,2. Observed noted items repaired

Health Report - 12/11/2014 (4 critical incident(s))

(Critical) Observed the shell stock tags not marked with the date of when they were all used up. The date when the last shell stock from the container is sold or served shall be recorded on the tag or label. (pf) to correct mark the tags with the date the last shell stock was sold. ,

(Critical) Observed tommy b sauce cooked the night prior at 50f and still in the cooling process, located in the walk-in cooler, in a tightly sealed container. Cooked potentially hazardous food shall be cooled: (1) within 2 hours from 135f to 70f; p and (2) within a total of 6 hours from 135f to 41f or less. P to correct: discard the noted food and discontinue cooling food in sealed containers. Corrected: person in charge discarded the noted food and stated that they would cool the food in containers that are not sealed and check the temperatures throughout the cooling process

(Critical) Observed tommy b sauce cooked the night prior at 50f and still in the cooling process, located in the walk-in cooler, in a tightly sealed container. Cooling shall be accomplished in accordance with the time and temperature by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; pf (2) separating the food into smaller or thinner portions; pf (3) using rapid cooling equipment ; pf (4) stirring the food in a container placed in an ice water bath; pf (5) using containers that facilitate heat transfer; pf (6) adding ice as an ingredient; pf or (7) other effective methods. Pf to correct: discard the noted food and discontinue cooling food in sealed containers. Corrected: person in charge discarded the noted food and stated that they would cool the food with one of the above approved methods, in containers that are not sealed and check the temperatures throughout the cooling process

(Critical) Observed the following soiled food contact surfaces: 1. Several clean dish's and pans in clean dish storage. 2. Underside of the mixing arm that hangs over the bowl. 3. Underside of the shelf over the two door top loading cooler in the front line area. 4. Meat slicer just outside of the front line. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, 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 the noted items. ,

Observed the following not sealed to the wall: 1. Prep kitchen hand sink. 2. Prep kitchen dish line. 3. Hood in the prep kitchen. 4. Entire front line equipment and sink. 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 all the noted items to the wall. ,

Observed the mixer to be potentially leaking a fluid. Equipment shall be maintained in a state of repair and good condition. To correct repair the noted mixer. , observed the mixer to be potentially leaking a fluid. Equipment shall be maintained in a state of repair and good condition. To correct repair the noted mixer. ,

Observed the middle and left door interior panels on the three cooler top loading cooler in the front line to be in poor repair. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. To correct: repair or replace the noted items

Observed the ansi system over the hoods on the front line to be covered in a heavy grease. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. To correct clean the noted item. ,

Observed the following parts of the facility in need of repair: 1. Hand sink in the prep kitchen is loose and hardly attached to the wall. 2. Ceiling in the front line just on the other side of the hood vents is peeling in a few areas. 3. Ceiling/wall in the liquor room just behind the dishwashing machine. 4. Flooring on the dish line. Physical facilities shall be maintained in good repair. To correct repair all noted areas. ,

Health Report - 06/06/2014 (2 critical incident(s))

(Critical) Found tcs food, tomato sauce 90°F in the upper level kitchen hot holding unit. Pic corrected by heating tomato sauce to 165°F for 15 seconds. Pic has been instructed to monitor and ensure tomato sauce is cooked to 135°F for hot holding. ,

(Critical) Found time/temperature control for safety (tcs) food, pork 48°F, tomatoes 47°F, lasagna 46°F in the 1 door reach in cooler in the corner of the cooking line. Pic corrected by discarding tcs food, and has been instructed not to use this cooler until repaired/replaced to hold tcs food at 41°F. ,

Found the 1 door reach in cooler on the main level cooking line, and the 2 door prep top cooler (using ice to keep tcs food at 41°F) in the upper level kitchen not holding tcs food at 41°F. To correct repair coolers to hold tcs food at 41°F.

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

Found light in the upper level kitchen missing endcap. To correct provide endcaps in all lights.

Found the hood filters in the back kitchen soiled with build up. To correct clean hood filters and clean on a more frequent schedule. Found the counter top in the upper level bar by the hand sink filled with water. To correct remove water and clean counter top.

Health Report - 12/04/2013 (1 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, 2 large containers of tomato sauce 54°F (made the previous day) in the walk in cooler. Pic corrected by discarding tomato sauce and has been instructed to monitor and ensure tcs food is cooled from 135°F to 70°F in 2 hours and then from 70°F to 41°F in 4 hours.

Observed the presence of flies in the mop sink area of the back kitchen. To correct keep facility in good repair, areas clean and dry, and continue fly control measures.

Found mophead left on the bottom of mop bucket in the back kitchen mopsink area. To correct hang mop when cleaning task has been completed.

Found the ice cream dipper well relocated to the side of the ice machine and next to handsink. To correct relocate ice cream dipper well away from handsink to minimize contamination.

Found the hood filters in the back kitchen cooking hood soiled with greasy build up. Found the drip tray of the range soiled with spills and accumulation. Found some of the shelves in the utensil storage area soiled with build up. To correct clean noted areas and clean on a schedule to preclude accumulation.

Found 6 spray nozzles in the dishwashing machine clogged with debris. To correct follow manufacturer's directions and clean spray nozzles.

Health Report - 06/21/2013 (1 critical incident(s))

(Critical) Found several soiled knives stored on the knife storage rack. Found several soiled ladles stored on the ladle storage rack. Pic corrected by taking knives and ladles to the dishwashing area to be clean, and has been instructed to monitor and ensure employees are properly cleaning knives and ladles before placing utensils on storage rack.

Found the gutter on the back kitchen cooking hood missing. To correct replace missing gutter on cooking hood. Found the interior panel of the 3 door prep top cooler in the front kitchen damaged with dents and deep grooves. To correct repair/replace interior panel to be smooth and cleanable.

Found the edges of the front kitchen cooking hood soiled with grease. To correct clean hood edges.

Found mop, dustpan and mop bucket stored in a disorderly manner in and around the mop sink area. To correct store maintenance tools in an orderly manner.

Found the floor in the bar storage area soiled with what appears to be pop syrup. To correct clean floor and keep clean.

Observed the presence of flies in the main level back kitchen area and upper level outside patio bar area. To correct keep areas clean and dry, in good repair, and continue fly control measures.

Health Report - 12/13/2012 (0 critical incident(s))

Found the spray nozzles in the dishwashing machine clogged with debris. To correct follow manufacturer directions and clean spray nozzles, and clean as needed.

Found the wall above the bread storage area in the salad/dessert prep area damaged with rough spots. Found the wall besides the slicer with scratches and missing paint. To correct repair wall to be durable, smooth and cleanable.

Health Report - 06/27/2012 (2 critical incident(s))

(Critical) Found the drain lines of the ice bins in the upper level side bar, and the main level bar without air gaps. To correct provide an air gap of at least 1 inch from the drain line and the rim of the floor drain. ,

(Critical) Found the quat sanitizing solutions in all of the sanitizing buckets which are also used to clean food contact surfaces below manufacturers recommended range of 150 to 400 ppm. Pic corrected by calling for repair, service tech repaired quat dispenser, and verified proper concentration with a test kit. ,

Found the floor (under shelves, corners and edges) in the bar storage room soiled with accumulation. Found the wall and surrounding areas of wall exhaust fan in the upper level patio kitchen soiled with dusty accumulation. To correct clean as soon as possible, and keep clean.

Observed the presence of flies in the main level bar floor drain. To correct keep areas clean and dry, in good repair, and continue pest control treatments.

Found the floor in front of the upper level kitchen area with hole in wood board. Observed the wood floor in the dining area with worn areas. Observed the walls in the kitchen and bars with damaged and scratched surfaces. To correct properly repair/replace noted areas and keep facility in good repair.

Found the floor drain of the side ice bin in the upper level bar filled with water draining slowly. To correct clean drain line to drain properly.

Found pitchers stored on bottom shelf of the upper level bar storage shelf not at least 6 inches off the floor. Found plates stored on the bottom of the storage closet which was not 6 inches above the floor. To correct store utensils on shelves at least 6 inches off the floor.

Employee explained the cleaning process of the slicer, which was clean and scrub with slicer with dish cleaner, and wipe with sanitizer. Corrected by educating employee that slicer parts shall be washed with soap water, rinsed with clean water, and then sanitized. Pic has been instructed to monitor and re-train employees to follow proper cleaning procedures when cleaning the slicer.

Health Report - 12/20/2011 (1 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, lasagna 47°F, chicken parmesan 47°F, and prosciutto 47°F in the 1 door reach in cooler in the front of the restaurant. Pic corrected by discarding tcs food, and has been instructed not to use this cooler to hold tcs food, until repaired/replaced to hold tcs food at 41°F. This is a repeated cold hold violation and a risk control plan form has been issued. ,

Found the floor, under equipment, edges and corners in the bar storage room and on the cooking line soiled with accumulation.

Found the 1 door reach in cooler in the front of the restaurant not holding tcs food at 41°F. To correct repair/replace cooler to hold tcs food at 41°F or lower.

Found the drain line of the ice bin in the bar with water dripping onto the floor by the floor drain. To correct repair/adjust drain to allow water to drain into the floor drain and ensure air gap is maintained.

Observed the presence of flies in the bar floor drain area. To correct keep areas clean and dry, in good repair, and continue treating for flies.

Found one of the lids on the dumpster left open. To correct keep lids on dumpster closed.

Found the ceiling under the stairs by the dessert/salad area damaged with nicks and gouges. Found the tiles along the column by the front cooking and prep area damaged with chips. To correct repair ceiling and column to be smooth, durable, and easy to clean.

Health Report - 06/28/2011 (6 critical incident(s))

(Critical) Found the condensation drain line of the walk in cooler laying on the rim of the floor drain with air gap. Found the drain line of the main level ice bin draining into the floor drain without air gap. Found the drain line of the ice cream dipper well by the dessert/salad station draining into the floor drain without air gap. Found the drain line of the ice machine in the upper level outdoor patio area draining into the floor drain receptacle without air gap. To correct provide an air gap of at least 1 inch from the drain line and the rim of the floor drain receptacle in all of the above locations. ,

(Critical) Found shellstock tags stored in an unorganized manner and over 1 year supply of shellstock tags stuffed into a folder. To correct use an approved record keeping system that keeps the tags (for 90 calendar days from the dates of harvest) in chronological order correlated to the date(s) during which the shellstock are sold. ,

(Critical) Found the condensation drain line of the walk in cooler laying on the rim of the floor drain with air gap. Found the drain line of the main level ice bin draining into the floor drain without air gap. Found the drain line of the ice cream dipper well by the dessert/salad station draining into the floor drain without air gap. Found the drain line of the ice machine in the upper level outdoor patio area draining into the floor drain receptacle without air gap. To correct provide an air gap of at least 1 inch from the drain line and the rim of the floor drain receptacle in all of the above locations.

(Critical) Found time/temperature control for safety (tcs) food, cheese 45°F, chicken 45°F, and lasagna 45°F in the 1 door reach in cooler in the front of the restaurant. Pic corrected by moving tcs food to the properly working walk in cooler in the dining area, and has been instructed not to use this cooler until repaired/replaced to hold tcs food at 41°F. ,

(Critical) Found time/temperature control for safety (tcs) food, cheese 45°F, chicken 45°F, and lasagna 45°F in the 1 door reach in cooler in the front of the restaurant. Pic corrected by moving tcs food to the properly working walk in cooler in the dining area, and has been instructed not to use this cooler until repaired/replaced to hold tcs food at 41°F.

(Critical) Found shellstock tags stored in an unorganized manner and over 1 year supply of shellstock tags stuffed into a folder. To correct use an approved record keeping system that keeps the tags (for 90 calendar days from the dates of harvest) in chronological order correlated to the date(s) during which the shellstock are sold.

Observed the presence of flies in the dessert/salad wait station area. To correct keep doors closed as much as possible, keep areas clean and dry, keep areas in good repair, and use fly control methods to keep flies under control.

Found a covered container of red skinned potatoes cooling in the dining room walk in cooler. Pic corrected by removing cover/lid, and was reminded to cool food uncovered from 135°F to 70°F in 2 hours, and then from 70 to 41°F in 4 hours.

Found the 1 door reach in cooler in the front of the restaurant not holding tcs food at 41°F. To correct repair/replace cooler to hold tcs food at 41°F. Found the exterior of the ice machine in the upper level outdoor area blistering and peeling. To correct repair/replace exterior of ice machine.

Found the ceiling lights above the grill without lights and shield. To correct provide lights and shield.

Found the floor drain cover in front of the walk in cooler missing. To correct replace missing floor drain cover.

Found the floor (under equipment, edges and corners) in the bar storage area, and in the dessert/salad station soiled with accumulation of debris. To correct thoroughly clean floors and clean on a more frequent schedule.

Found a spray bottle of oil on the counter of the cooking line without label. Pic corrected by providing label.

Health Report - 12/08/2010 (0 critical incident(s))

Found the plastic light tubes of the ceiling lights above the cooking area soiled with grease and dust. To correct clean light tubes and surrounding areas.

Found bread wrapped in trash liners in the walk in cooler. To correct replace trash liners with food grade bags.

Observed water dripping from the bottom of the bar glass washer. To correct locate source of leak and repair bar glass washer. Found the trim/gasket of the ice cream chest freezer in the salad/dessert prep area torn. To correct repair/replace trim/gasket

Found a covered container of potatoes cooling in the walk in cooler. Pic corrected by placing potatoes on a sheet tray for rapid cooling in the walk in cooler. Pic has been instructed to monitor that employees are cooling items uncovered, from 135°F to 70°F in 2 hours, and from 70°F to 41°F in 4 hours.

Found the floor (under equipment, edges and corners in the bar and bar storage room soiled with accumulation. To correct clean floor, and clean on a more frequent schedule.

Found water overflowing from the ice cream dipper well. Pic states water is not draining properly, shut off water, and will discontinue use, until drain line is cleared. Pic states they will use water in a container and change water at least every 4 hours. To correct repair/maintain drain line and use water in a container (change water when soiled, and wash container and ice cream scoop completely at least every 4 hours), until drain is properly repaired.