Health Report #106663

Establishment Name: Ann Arbor City Club
Report Date: 10/18/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Hot and cold holding N/A N/A N/A Assorted dairy products including whipped cream, milk, whipped butter, yogurt and cream cheese found in the dessert cooler at 57 - 58 degrees f. Ambient air temperature of 60 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding these foods at time of inspection
Critical Separation, Packaging, & Segre N/A N/A N/A Raw hamburger found stored with and in direct contact with deli ham in the walk in cooler. Carton of raw eggs (opened) stored over carton of champagne in the walk in cooler. Store raw foods so that they are not above or in close proximity to ready to eat foods. Correct by reorganizing the coolers so that the raw foods are stored so that they are no above or in close proximity to ready to eat foods.
Critical Clean Sight/Touch-No Accum/Enc N/A N/A N/A The interior of the bulk sugar container has old caked up sugar on the bottom and sides. Clean now and place on routine cleaning schedule. Once cleaned you may put new bulk sugar in the container in direct contact or place bulk bag of sugar in the container. Clean routinely to avoid accumulation
Normal Cooking and Baking Equipment N/A N/A N/A Several ovens in the kitchen need cleaning. Clean now and place on a more frequent cleaning schedule.
Normal Cooling, Heating, and Holding N/A N/A N/A The dessert two door reach in cooler was found to be holding assorted potentially hazardous ready to eat foods at 57- 58 degrees f. Ambient air temperature of approximately 60 degrees f. (thermometer is broken). Potentially hazardous foods must be maintained at 41 degrees f or below. Foods were discarded at time of inspection. The unit is ordered out of service for the storage of potentially hazardous foods until the unit is repaired and capable of holding ph foods at 41 degrees f or below. Call for repair of unit. The unit must be routinely monitored 2 - 3 x daily for tempertures and proper function.
Normal Food Temperature Measuring Dev N/A N/A N/A Two thermometers on the make line found not properly calibrated. Calibrate in ice and water as discussed and read after 15 minutes. Adjust nut on thermometer so that the thermometer reads 32 degrees f.
Normal Food Equipment, Certification N/A N/A N/A The domestic cooler/freezer at the back of the pub is not approved. Replace with a commercial approved unit when in need of repair
Normal Good Repair and Calibration N/A N/A N/A The spatula in the drawer is in poor repair and peeling where cut. Replace with a new intact spatula to avoid potential for rubber to get into foods. There is duct tape on the lid handle of the bulk sugar container. Duct tape is not approved as it is not a smooth cleanable surface. Replace lid
Normal System Maintained in Good Repa N/A N/A N/A There is a leak at the 3c sink faucet and sink faucet. Repair leak. The clamp for the drainline fo the top part of the ice machine has fallen down into the receiving sewer receptacle. Reclamp/tighted drain line
Normal Thawing N/A N/A N/A Frozen ravioli found sitting on prep line thawing out awaiting order. Ravioli on top was at 41 degrees f and some underneath top layer was still partially frozen. Thaw enough in advance in the walk in cooler to thaw prior to cooking or employ one of the above methods for proper thawing.
Normal Cooling methods N/A N/A N/A Inside the walk in cooler was evidenced of foods that were improperly cooled including carry over rice and a marinara sauce that was in a large container covered with moisture on the underside of the lid indicating that the food was placed into the container hot and then covered and placed into the walk in cooler. Same with rice. These foods were all temped at under 41 degrees f at time of inspection. However the method of proper rapid cooling must be revised to accomodate requirement of rapidly cooling potentially hazardous foods from 135 to 41 in a maximum of 6 hours in incremental stages from 135 to 70 degrees f in 2 hours and then to 41 in an additional 4 hours. Provide cooling charts for all foods cooked in advance , cooled and reheated and carry over foods
Normal Light Bulbs, Protective Shield N/A N/A N/A The light bulb in the domestic cooler and the light bulb in the liquor storage room is not plastic coated or shielded. Provide a plastic coated bulb or shield to minimize potential for glass fragments to get onto foods if bulb should shatter.