Health Report #112552

Establishment Name: Monkey Bar Ann Arbor
Report Date: 03/26/2009
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Clean Sight/Touch-No Accum/Enc Food-contact surface(s) ice machine ice bin Soiled Found the interior front shield of the ice machine soiled with mold. To correct follow manufacturers directions and clean ice bin, and front shield
Critical Reheating for Hot Holding Reheated food(s) cooking/preparation area hot holding unit Reheated to less than 165 degrees F Found time/temperature control for safety food (tcs), rice 150°F, beans 150°F, ground meat 150, sauce 140°F, not reheated to 165°For 15 seconds in the hot holding unit. Pic corrected by reheating all tcs to at least 165°F for 15 seconds, and was reminded to use thermometer to verify proper reheating temperatures. , found time/temperature control for safety food (tcs), rice 150°F, beans 150°F, ground meat 150, sauce 140°F, not reheated to 165°For 15 seconds in the hot holding unit. Pic corrected by reheating all tcs to at least 165°F for 15 seconds, and was reminded to use thermometer to verify proper reheating temperatures. On follow up inspection found tcs, rice 180°F, beans 174°F, and ground meat 179°F, in the hot holding unit. Pic states tcs held for hot food are re-heated to over 165°For 15 seconds. This violation was corrected on routine inspection, and re-verified on follow up
Critical Clean Sight/Touch-No Accum/Enc Food-contact surface(s) ice machine ice bin Soiled Found the interior front shield of the ice machine soiled with mold. To correct follow manufacturers directions and clean ice bin, and front shield. , found the interior front shield of the ice machine soiled with mold. To correct follow manufacturers directions and clean ice bin, and front shield. On follow up inspection found the interior front shield of the ice machine clean. Violation corrected.
Critical Reheating for Hot Holding Reheated food(s) cooking/preparation area hot holding unit Reheated to less than 165 degrees F Found time/temperature control for safety food (tcs), rice 150°F, beans 150°F, ground meat 150, sauce 140°F, not reheated to 165°For 15 seconds in the hot holding unit. Pic corrected by reheating all tcs to at least 165°F for 15 seconds, and was reminded to use thermometer to verify proper reheating temperatures.
Normal Sanitizing Solution Testing De Sanitizer test kit chlorine Dishwashing machine Not provided Found no chlorine test kit available in the bar dishwashing area. To correct provide a chlorine test kit to verify bar dishwashing is sanitizing dishes
Normal Lighting, Intensity Lighting intensity at work levels cooking area hood Less than 50 foot candles Found a light not working in the cooking hood. To correct repair/replace light
Normal Repairing Physical facilities Floor(s) cooking/preparation area floor In poor repair Found the tiled floor in the main level cooking/prep area cracked and damaged. Found the floor drain covers in the kitchen missing. Found the coving in the main level kitchen walk in cooler broken and loose. Found the ceiling in the mens public restroom damaged, and missing. Found a tile on the womens restroom damaged. To correct repair/replace all noted items as soon as possible
Normal Handwashing Signage Handwashing signage restroom, public handsink Not provided Found no handwashing signs in the mens and ladies public restrooms. To correct provide signs reminding employees to wash their hands at all locations where they may wash their hands
Normal N/A N/A wall N/A Found no antichoking poster in the kitchen area wall. To correct provide and post antichoking poster
Normal Good Repair and Proper Adjustm Equipment walk in cooler door(s) In poor repair Found the emergency door release on the main level walk in cooler door missing. Found a filter missing on the kitchen cooking hood. Found the 2 door cooler in the bar broken and not in use. Found the lid of the chest freezer in poor condition with edges taped with duct tape. To correct repair/replace all note items as soon as possible.