Panchero's Mexican Grill

Contact Information

1208 S. University
Ann Arbor, MI 48104

Health Report - 02/19/2015 (1 critical incident(s))

(Critical) During followup the person in charge indicates the facility cooks beans twice a day and hot holds for service. The facility has eliminated bulk bean cooking and cooling. At most the facility has one partial 1/3 pan of beans at the end of the day. During inspection no cooked beans were observed in the wic. Item corrected

Health Report - 02/11/2015 (4 critical incident(s))

(Critical) In the walk in cooler (wic) observed five 1/3 pans of black beans and five 1/3 pans of pinto beans at 58-62 degrees f. The air temperature in the wic is 38 degrees f. And the temperature of several other items in the wic is 41 degrees f or less. Pic indicates the beans were cooked yesterday evening (>6 hours ago). Pic discarded the ten pans of beans. Pic will closely monitor cooling of foods. Item corrected.

(Critical) The following food items were found to be cooling using improper method: beans in the walk in cooler (wic) observed five 1/3 pans of black beans and five 1/3 pans of pinto beans at 58-62 degrees f. The air temperature in the wic is 38 degrees f. And the temperature of several other items in the wic is 41 degrees f or less. Pic indicates the beans were cooked yesterday evening (>6 hours ago). The cooling method was reviewed with the pic who indicated the beans are cooked in a large pot, then cooled some using ice wands before being divided into 1/3 pans for final cooling in the wic. As discussed large quantities of cooked food should be divided into small containers and actively cooled as outlined above. Salsa in the kitchen observed a stock pot of cooked salsa. The stock pot is inside a large container filled with water from melted ice. The pic indicates the salsa was cooked about 2 hours ago to boiling and then placed into the larger container full of ice. The temperature is now 110 degrees f. The pic replenished the larger container with ice and place an ice wand into the salsa. After an hour the temperature was 70 degrees f. Item corrected. Cooling shall be accomplished as described above. A followup inspection for cooling method will be completed. ,

(Critical) At the rear prep area observed the "robot coupe" food processor with a dirty blade. Item corrected during inspection by properly cleaning the blade. Item corrected. ************************risk control plan needed********************************* this violation was observed during the last inspection. Therefore, a risk control plan needs to be developed and submitted to the health department for approval. A copy of risk control form was provided to victor nicio-rico during the inspection. Please complete and submit within 30 days. Thank you.

(Critical) Observed no hand drying provision in the employee restroom. Corrected during inspection by providing paper towel. ************************risk control plan needed********************************* this violation was observed during the last inspection. Therefore, a risk control plan needs to be developed and submitted to the health department for approval. A copy of risk control form was provided to victo nicio-rico during the inspection. Please complete and submit within 30 days. Thank you.

Observed the facility has no employee on staff who is currently certified under a personnel certification program accredited by ansi, utilizing the conference on food protection standards. Commonly known as a certified food manager. Correct by providing proof of certification for a member of staff who is regularly engaged in food preparation on a full time basis. Item shall be corrected within 90 days.

Observed the following pieces of equipment in need of repair: 1. At the hobart dough mixer observed a cracked lid correct by replacing the lid 2. At the cart holding the food steamer observed a missing wheel. The cart is supported by an inverted 1/9 hotel pan. This pan and the floor around it has a buildup of grime on it from floor cleaning. Correct by replacing the wheel on the cart so it can be moved to assist in proper floor cleaning correct each item as outlined above

Health Report - 07/24/2014 (2 critical incident(s))

(Critical) Observed no hand drying provision in the employee restroom. Corrected during inspection by providing paper towel

(Critical) At the rear prep area observed the "robot coupe" food processor with a dirty blade. Item corrected during inspection by properly cleaning the blade. Item corrected

In the wic observed the dust shield removed from the condenser unit. Water is dripping into cooler space. Condensate water is captured in hotel pans. Correct by calling for service. This item was noted during the previous inspections. Enforcement action may be initiated if this item is not corrected

Observed the following pieces of equipment in need of repair: 1. At the front service line observed the reach in portions of the two coolers nearest the cash register with broken door seals correct by replacing the seals 2. At the hobart dough mixer observed a cracked lid correct by replacing the lid 3. At the food steamer observed a missing (broken off) door handle correct by replacing door handle correct each item as outlined above

Health Report - 01/22/2014 (2 critical incident(s))

(Critical) At the only handsink in the kitchen observed no soap in the soap dispenser. Item corrected during the inspection by refilling the dispenser

(Critical) In the kitchen observed a stock pot of cooked salsa. The stock pot is inside a large container filled with water from melted ice. The pic indicates the salsa was cooked about 3 hours ago to boiling and then placed into the larger container full of ice. The temperature is now 100 degrees f. The pic was instructed to replenish the larger container with ice and place an ice wand into the salsa. After an hour the temperature was 70 degrees f. Item corrected. Cooling shall be accomplished as described above

Observed in the wic the dust shield removed from the condenser unit. Water is dripping into cooler space. Condensate water is captured in hotel pans. Correct by calling for service. This item was noted during the previous inspections

Health Report - 07/15/2013 (2 critical incident(s))

(Critical) Observed no food thermometer in the facility. Correct by obtaining an approved small diameter probe thermometer

(Critical) In the walk in cooler (wic) observed four 1/3 pans of black beans and four 1/3 pans of pinto beans at 55-58 degrees f. The air temperature in the wic is 38 degrees f. And the temperature of several other items in the wic is 41 degrees f or less. Pic indicates the beans were cooked yesterday evening (>6 hours ago). The cooling method was reviewed with the pic who indicated the beans are cooked in a large pot, then cooled some using ice wands before being divided into 1/3 pans for final cooling in the wic. As discussed large quantities of cooked food should be divided into small containers and actively cooled as outlined above. Pic discarded the eight pans of beans. Pic will closely monitor cooling of foods. Item corrected. This violation has been observed on a previous inspection.

Observed in the wic the dust shield removed from the condenser unit. Water is dripping into cooler space. Condensate water is captured in hotel pans. Correct by calling for service. This item was noted during the previous three inspections

On a prep table in the kitchen area in a large stock pot of cool standing water observed several large packages of commercially prepared hermetically sealed carnitas. The temperature of food product in each package was less than 41 degrees f. The pic indicates he is thawing the packages. The thawing process started recently. Correct by thawing product using one of the methods outlined above

Health Report - 01/17/2013 (0 critical incident(s))

Observed in the wic the dust shield removed from the condenser unit. Water is dripping into cooler space. Condensate water is captured in hotel pans. Correct by calling for service. This item was noted during the previous two inspections

In each walk in cooler observed neither light to have a protective cover. Correct by replacing protective shield at each location

At the three compartment sink observed the faucet to be loose eliminating the air gap above the sink. The faucet can be lifted up to reestablish the air gap. Correct by repairing the faucet to reestablish the air gap

Health Report - 07/31/2012 (1 critical incident(s))

(Critical) In the walk in cooler (wic) observed four 1/3 pans of black beans and four 1/3 pans of pinto beans at 55-58 degrees f. The air temperature in the wic is 38 degrees f. And the temperature of several other items in the wic is 41 degrees f or less. Pic indicates the beans were cooked yesterday evening (>6 hours ago). The cooling method was reviewed with the pic who indicated the beans are cooked in a large pot, then cooled some using ice wands before being divided into 1/3 pans for final cooling in the wic. As discussed large quantities of cooked food should be divided into small containers and actively cooled as outlined above. Pic discarded the eight pans of beans. Pic will closely monitor cooling of foods. Item corrected.

Observed hand sink at make line used to obtain water for cooking. Correct by discontinuing this practice. All water used for cooking must come from an approved source such as a culinary sink

Observed in the wic the dust shield removed from the condenser unit. Water is dripping into cooler space. Condensate water is captured in hotel pans. Correct by calling for service. This item was noted during the last inspection

Health Report - 02/01/2012 (4 critical incident(s))

(Critical) Improper cold holding inside the prep top cooler at the make line observed the following temperature/food combinations (degrees f): guacamole 48 sour cream 50 cheese 55 salsa (fresh) 49 these items have been in the unit since opening, have not been recently prepped, and should have been at the proper cold holding temperature. The cooler appears to not be functioning correctly. Pic corrected by discarding the affected foods and placing the unit out of service. ,

(Critical) Observed the antisiphon ballcock assembly with a critical line below the overflow level. Correct by adjusting the plumbing so the critical level is at least 1 inch above the overflow level. A diagram was provided during the inspection. ,

(Critical) Improper hot holding observed at the food steamer in the prep area the following food/ temperature/time combinations (degrees f): chicken 127 1 hour or less queso sauce 108 unknown time pic corrected by discarding the queso sauce and reheating the chicken to 165 degrees f for hot holding and immediate service. Pic indicates food is routinely held in this unit. The unit was found turned off. This unit must be monitored during hot holding to ensure proper temperatures are maintained. A service call may be necessary for this unit. Item corrected, improper hot holding observed at the food steamer in the prep area the following food/ temperature/time combinations (degrees f): chicken 127 1 hour or less queso sauce 108 unknown time pic corrected by discarding the beans and reheating the chicken to 165 degrees f for hot holding and immediate service. Pic indicates food is routinely held in this unit. The unit was found turned off. This unit must be monitored during hot holding to ensure proper temperatures are maintained. A service call may be necessary for this unit. Item corrected

(Critical) Observed the soda dispensing nozzles and the ice bin dispensing spout with a severe accumulation of black debris. Pic corrected during inspection by washing, rinsing, and sanitizing the soda nozzles and exterior of the ice spout. Pic was instructed to contact the soda machine service company to investigate the cleanliness of the interior of the ice bin on the soda machine. Item corrected

This incident (57790) does not have any more information on it

Observed in the wic the dust shield removed from the condenser unit. Water is dripping into cooler space. Condensate water is captured in hotel pans. Correct by calling for service

Observed a container of lemon wedges at the customer self service drink area without a utensil for dispensing the lemon wedges. Correct by providing a utensil for dispensing the lemon wedges

Observed no ventilation exhaust fan in the employee restroom. Correct by providing one

This incident (22327) does not have any more information on it

Observed no sanitizer test strip available in the restaurant. Correct by providing appropriate test strips

Observed no thermometer in the prep top unit on the make line. Correct by installing an approved thermometer in the unit

Observed multiple pieces of litter on the ground outside of the back door of the facility. Correct by removing these items now and keeping the area clean in the future

Observed a towel used to stabilize the tortilla dough portioning press to be soiled. Correct by changing this towel as described above.

Observed dough portioning press for tortillas to have an accumulation of food debris. Pic indicates press is cleaned once a week. Correct by cleaning now and after each use or at least every 24 hours

Observed hand sink at make line used to obtain water for cooking. Correct by discontinuing this practice. All water used for cooking must come from an approved source such as a culinary sink

Observed the prep top unit at the make line with an internal air temperature of 55 degrees f. Food inside the unit was found with improper temperatures as notes elsewhere in this report. Correct by repairing or replacing this unit. A follow up inspection will be conducted to make sure this unit is repaired

Health Report - 07/26/2011 (0 critical incident(s))

I observed an unwrapped onion stored on a shelf. As discussed, all food must be covered while in storage, to protect it from contamination

Health Report - 01/27/2011 (1 critical incident(s))

(Critical) Dishes and utensils must be sanitized after washing and rinsing. I found that the sanitizer in the third compartment of the three compartment sink had not been changed since this morning. As discussed, you must frequently change the water in the third compartment and add new quart. Sanitizer. Proper sanitizer levels must be maintained at all times to kill harmful bacteria. Use your quart. Test strips to frequently check sanitizer levels. Corrected at the time of inspection. The water was changed and quart. Sanitizer was added to the proper level.

I observed a number of jackets stored on a dry foods storage unit. Food must be protected from sources of contamination at all times, including during storage. Personal items must only be stored in non-food service, designated locations.

The interior of a reach-in cooler needs to be cleaned. Frequently clean non-food contact surfaces as an important part of your sanitation management program.

Health Report - 07/08/2010 (1 critical incident(s))

(Critical) I observed a sewer fly and a spider in the restroom. As discussed at the time of inspection, immediately contact a licensed pest control operator, for a site inspection. Insects and pest can contamination food and work surfaces. They must be controlled by frequent site visits by a pest control operator. As i indicated save the paperwork from the pest control operator for my review, at the time of the critical follow-up inspection.

The back alley needs to be cleaned. Pick up the paper, boxes ect. In the alley.