Benny's Family Dining

Contact Information

1952 S. Industrial Highway
Ann Arbor, MI 48104

Health Report - 06/04/2015 (0 critical incident(s))

Observed split and worn seals on the upright refrigerator at the end of the main cook line. To correct, please repair/replace the seals to this unit. In the walk in cooler, observed the condensate line that runs perpendicular to the wall to not be insulated. The condensate line needs to be wrapped in insulation in order to prevent condensate from building up on the outside of this line and dripping onto the food/containers below. To correct, please wrap this portion of the condensate line drain with insulation.

Observed several containers on the clean utensil/container storage rack by the dish washing machine to be stored/stacked wet. To correct, please allow the containers to completely air dry prior to storage/stacking

Observed the spice shelves in the kitchen to be worn and in poor repair. These shelves are no longer smooth and easily cleanable. To correct, please replace these shelves with new ones that are smooth and easily cleanable.

Observed the dispensing utensils in the working bulk containers of food to be stored jumbled in the food products. Dispensing utensils shall be stored with their handles above the top of the food in order to prevent contamination of the food. Corrected during inspection by removing the in-use utensils and sending them to be washed and using new utensils with their handles sticking above the top of the food. Corrected

Observed working bulk containers of food (rice, sugar, beef and chicken flavoring) to not be labeled with the common name of the food they contained. Corrected by labeling the working containers of food during inspection. Corrected

Health Report - 12/10/2014 (1 critical incident(s))

(Critical) Hot water heater is functioning properly at this facility, however 2 handwashing sinks are in need of service. Employee handwashing sink in the dishwashing area was not providing hot water reaching to at least 100°F. Pic contacted plumber, and plumber will be coming within 2 days to correct this. To correct: provide hot water that reaches at least 100°F at handwashing sink in the dishwashing area. Handsink in the women's public restroom did not have any hot water. Pic contacted plumber, who will be coming out within 2 days to correct this. To correct: provide hot water that reaches at least 100°F at handwashing sink in women's public restroom. ,

Health Report - 06/11/2014 (2 critical incident(s))

(Critical) 1) a large supply of just cooked link sausage was placed into a deep hotel pan for cooling. Ensure staff are placing bulk, hot foods into shallow layers to expedite cooling. 2) walk in cooler: seasoned ground beef cooked earlier today to be placed in a shallow hotel pan, but was tightly covered with plastic wrap on the top shelf. Corrected by partially uncovering this pan to expedite the cooling. 3) observed whole, large potatoes in plastic tubs in the walk in cooler. These potatoes will be shredded the next day for hash browns. Ensure staff cut these potatoes in half (length-wise) to allow them to cool more rapidly

(Critical) Observed an employee not remove his single use gloves after cracking raw, shell eggs prior to beginning another task. Corrected by discussing the concern with the employee and by the employee removing the gloves

A server was observed to be wearing a watch and a jeweled ring. Ensure staff are removing all jewelry from their wrists and hands (except for a plain/smooth wedding band) prior to their shift or properly use single use gloves to prevent food accumulation in the jewelry or from gems or other pieces falling into food

Observed the two sanitizer wiping pails to be weak on chlorine sanitizer. Corrected by providing fresh sanitizer at 100 ppm

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

(Critical) Observed some pre-cooked sausage links in a 1/2 pan on the cook line shelf at 60f. This sausage was pulled from the refrigerator by the cook during lunch. Sausage must be kept at 41f or below. Corrected by reheating to 165f on the flat grill. Staff will then cut up the sausage and cool it down to use for omelettes

The food service license posted at the front counter is expired. Locate and post your current food service license at the front counter area that expires at the end of april, 2014

A bucket of sanitizer in the back kitchen for the storage of wiping cloths was found to not have the appropriate amount of chlorine sanitizer in it. Corrected by adjusting the solution to have approximately 150 ppm chlorine

Observed employee coats stored in two different locations in the back kitchen stored among/with foods on storage shelves. Relocate the coat hanger to an area away from foods/equipment

The left-hand cover to the dumpster was found to be flipped back. Ensure staff keep the dumpster lids closed to prevent entry/attraction of pests

The owner's food safety certification expired at the end of october. A manager took the serv-safe course and exam a couple of weeks ago and is awaiting her results. Additionally the owner is registered to take a re-certification exam next week. Provide me with a copy of the certifications when you receive them. They can be faxed to my attention at 734-222-3930

Health Report - 05/09/2013 (4 critical incident(s))

(Critical) Observed a container of expired tuna salad in the walk in cooler. This food expired on 5-5-13. Corrected by discarding

(Critical) The hand sink at the back food prep and dish washing area was blocked with pails and a chair with a tub of chemicals on it. Corrected by relocating these items to provide proper access to the sink for hand washing

(Critical) Observed the following bulk rte, phfs in the walk in cooler with out use by dates: rice pudding, cooked turkey breast, cooked sausage, ham, chicken or turkey broth, a soup and cooked pasta. Ensure staff are providing date mark labels for all of these foods when they are made

(Critical) Observed two cooked chicken breasts in a covered pan resting on the top of a small flat grill that was turned off. The chicken was at 115 to 117f. Corrected by discarding. In the future, ensure your hot foods are held at or above 135f

Observed no bleach in the wiping cloth bucket in the back by the dish washing station. Corrected by add in bleach to this pail to provide 50-75 ppm chlorine

Health Report - 11/01/2012 (0 critical incident(s))

This incident (2376) does not have any more information on it

This incident (35254) does not have any more information on it

Health Report - 05/03/2012 (1 critical incident(s))

(Critical) Observed 1. 5 pails of sausage gravy finished the previous day at around 9 pm to still be 52f at 11:45 am today. Corrected by discarding the gravy.

Observed the bulk sausage gravy in the walk in cooler that was cooled in plastic 5 gallon containers that were covered. In the future, this food will cool much more quickly splitting it up into multiple deep hotel pans (only filled 1/2 way) and placed on a top shelf in the walk in cooler, or using several metal containers in the food prep sinks in an ice bath. Frequent stirring will expedite the cooling further. Staff need to utilize a sanitized food thermometer to monitor the food temperatures to ensure the cooling methods are working to reduce the temperature from 135f to 70f in 2 hours and from 70f to 41f in the next four hours

Observed the flexible drain hose for the beverage station ice bin to have slumped down due to gravity. This drain line was cut further and tied up to re-establish the air gap.

Health Report - 11/08/2011 (0 critical incident(s))

Observed two wiping towel sanitizer pails with little to no chlorine residual. Corrected by providing 100 ppm chlorine

Observed the drain line for the front counter ice bin to have slipped down into the receiving drain. Corrected by re-establishing the air gap as it was previously

Observed two wet mop heads in the back of the kitchen--one on the floor and one in the mop wringer. Provide mop hooks/rack

Health Report - 05/19/2011 (2 critical incident(s))

(Critical) Observed the sausage gravy on the hot holding line to be too cold (120f). Corrected by reheating the gravy in the microwave oven to above 165f.

(Critical) Observed an "oxo", residential brand ice cream scoop in the dipper well (this scoop had not been used yet today) to have old ice cream residue under both the thumb lever and the ice cream pry lever. Corrected by discarding this non-commercial utensil

Observed a cook not remove his single use glove after cracking eggs before switching tasks. Corrected by having a discussion with the employee and by changing gloves

Observed several areas inside the dish washing machine to be in need of cleaning to remove food residue

Observed: 1) +/- four of the cook line exhaust hood filter sections to be damaged and coming apart. Provide replacement filters. 2) the paper towel holder at the kitchen hand washing sink is broken. Provide a replacement paper towel holder

Walk in cooler: observed the underside of some of the shelves to be in need of cleaning at this time

Health Report - 12/02/2010 (0 critical incident(s))

Observed an employee starting to towel dry some plates that just came out of the dish washing machine. Corrected by having the employee allow the dishes to air dry

Observed three large tubs of recently peeled whole potatoes to be placed under other foods in the walk in cooler. Hot foods being cooled need to be placed on the top shelf so the heat given off does not elevate the temperature of the other foods. Also, these uncovered tubs of potatoes could be subject to contamination from the food containers / shelves above them. Corrected by relocating to the top shelf.