Health Report #113666

Establishment Name: Bar Louie Ann Arbor, Inc
Report Date: 07/14/2010
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Controlling Pests N/A N/A N/A Flies present in dishwash area and at bar. The presence of insects and other pests shall be controlled to minimize their presence. Not corrected. Please continue to work with your exterminator, rose extermination company. Grouting the floors should also help
Critical Cooling N/A N/A N/A Alfredo sauce cooled improperly from previous day; found in walk-in-coooler at 54°F. Potentially hazardous food that is cooked and cooled shall cool within the time and temperature criteria stated above. Critical corrected: at time of inspection discarded alfredo sauce (approximately 5 gallons in lexan). Discussed proper cooling methods with pic and chef
Critical Hot and cold holding N/A N/A N/A Half and half at bar stored at improper temperature in speed rack above ice bin. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection discarded half and half found at 55°F. Please store under refrigeration and maintain at 41°F or below
Critical Hot and cold holding N/A N/A N/A Potentially hazardous food items found at improper temperature (1) on top of 3 door continental fry station and (2) on top and bottom of 3 door continental salad station. Critical corrected: at time of inspection discarded all potentially hazardous food items maintaining >41°F. Continental ric fry station top food found at 52°F - 65°F; food on top of unit in close proximity to heat lamps on right side of unit. Consider retrofitting unit. Continental ric salad station top food found at 50°F - 52°F; bottom food at 46°F - 48°F. Both units are ordered out of service for the storage of potentially hazardous food until repaired, reinspected and capable of maintaining food at 41°F or below. You may use small quantities of food with ice to get through dinner for phf on top of units; make sure ice level is above food level. Repair person scheduled to replace compressor on salad ric and repair fry ric this evening. Monitor food temperatures several times daily and do not store food in a unit that is not maintaining the food at 41°F or below
Normal Cleaning, Frequency/Restrictio N/A N/A N/A These areas in need of cleaning: mixer splash shield above mixer, can opener stem, floors and floor/wall juncture in some areas of kitchen, floors under all equipment, some mats at bar and interior some drains at bar drip tray. Please clean now and place on routine cleaning schedule
Normal Surface Characteristics, Indoo N/A N/A N/A Floor grout missing or in poor repair in some sections, especially dishwash area and bar. Please regrout to provide smooth, easily cleanable surface and to prevent water from standing in these areas
Normal Containers Identified with Com N/A N/A N/A Unlabeled water spray/squeeze bottles found above pizza oven. Corrected at time of inspection by properly labeling.
Normal Repairing N/A N/A N/A Upstairs walk-in-cooler door threshold and baseboard beneath door in poor repair. Please repair/replace to provide smooth, easily cleanable surface
Normal Handwashing Sink, Installation N/A N/A N/A Please adjust metered faucet at left handwash sink in women's restroom to stay on for a minimum 15 seconds once activated
Normal Cooling, Heating, and Holding N/A N/A N/A 3 door continental prep units on cook line (salad and fry station) are not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times. A follow-up inspection will be required once repaired and capable of maintaining food at proper temperature
Normal Sanitizing Solution Testing De N/A N/A N/A Pic could not locate chlorine test kit. Please provide chlorine test kits for monitoring chlorine concentration at both dishmachines (both found sanitizing at proper concentration). Proper quat test kit is available for monitoring wiping cloth solutions
Normal Food storage N/A N/A N/A Ice at bar not covered. Provide cover for ice when not in use to protect against potential airborne contamination
Normal Cooling methods N/A N/A N/A Improper cooling methods used for cooling alfredo sauce and for cooling black beans (in process of cooling found at 95°F in wic). Please use one or more of the following methods listed to cool the food within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F. At time of inspection relocated black beans (aprroximately 3 gallons) into ice bath in food prep sink with ice level above food level and inserted completely frozen ice wand in center. Pic will monitor to assure cooling criteria is met; if not black beans will be discarded