Health Report #113667

Establishment Name: Bar Louie Ann Arbor, Inc
Report Date: 01/13/2010
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Warewashing Chem.San., Temp/pH N/A N/A N/A No sanitizer present at automatic warewashing machine in kitchen. A chemical sanitizer shall be provided at proper sanitizer concentration to properly sanitize all dishes and utensils. Not corrected. No sanitizer available; staff sent to purchase additional sanitizer. You will need to manually sanitize in 3-compartment sink until dishmachine providing sanitizer at proper concentration. Chlorine and chlorine test kit is available in facility. ,
Critical Warewashing Chem.San., Temp/pH N/A N/A N/A No sanitizer present at automatic glass washing machine at bar. Sanitizer shall be provided at proper sanitizer concentration to properly sanitize glasses. Not corrected. No sanitizer present in faciltiy; staff sent to purchase additional sanitizer. You will need to manually sanitize in 3-compartment sink until sanitizer provided at proper concentration in dishmachine. ,
Critical Eating, Drinking or Tobacco N/A N/A N/A Observed open cup in dishwash area. Employees may drink from closed beverage containers if handled properly to prevent contamination. Critical corrected: at time of inspection open cup removed from dishwash area.
Critical Hot and cold holding N/A N/A N/A Shredded cheese portioned in plastic bags on top of one-door reach-in-cooler next to oven found at improper temperature. Potentially hazardous food shall be maintained at 135°F or above or 41°F or below. Critical corrected: at time of inspection discarded all portioned shredded cheese found >41°F. All remaining food on top of unit maintaining <41°F. Please monitor food level when you are portioning in plastic bags since the bag insulates the food away from the cold sides of the pan
Critical When to Wash N/A N/A N/A Observed employee not washing their hands when circumstances required handwashing. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils and unwrapped single-service items. Critical corrected: at time of inspection interrupted dishwasher to wash his hands properly after contacting the end of the straw in his open cup. Employees may use a cup with lid and straw only if they do not contact the end of the straw that was in their mouth to guide the straw to their mouth. The cup must be picked up by the base. Employee properly washed hands before resuming dishwashing duties. There was some language difficulties in explaining the proper procedure. Please assure that all employees understand handwashing in detail, how to wash their hands, when to wash their hands, where to wash their hands, why to wash their hands and assure all handwash sinks are accessible and stocked properly with hot and cold running water, soap and drying device
Normal Storing Equip./Uten./Lin./Sing N/A N/A N/A Please invert large martini glasses and cover dishes and utensils in bus tubs in clean dish storage area
Normal Clean Sight/Touch-No Accum/Enc N/A N/A N/A These areas in need of cleaning: interior catch tray blodgett oven and surrounding area. Please clean now and place on routine cleaning schedule
Normal Cleaning, Frequency/Restrictio N/A N/A N/A These areas in need of cleaning: hood filters in some sections, floors under fryers on cook line, floors under ice machine, floors near dishmacine floor drain and floor/wall juncture in some areas kitchen and bar. Please clean now and as often as necessary to maintain in clean condition
Normal Determining Chem.San.Concentra N/A N/A N/A Sanitizer test kit not being used to monitor sanitizer concentration at automatic warewashing machines
Normal Food storage N/A N/A N/A Please cover ice at bar ice bins when not in use to prevent potential contamination
Normal Good Repair and Proper Adjustm N/A N/A N/A Refrigeration door gaskets in poor repair on all doors of 3-door continental closest to entrance on cook line. Please replace to provide good seal and so smooth and easily cleanable
Normal Hand Drying Provision N/A N/A N/A Paper towel dispenser jammed at handwash sink end of cook line and paper towels missing at dishwash area handwash sink. Please provide paper towels at all handwash sinks at all times. You may not substitue napkins for paper towels. Facility is having a problem with their auto feed paper towel dispensers; repair or replace with another model that functions properly
Normal Pressure N/A N/A N/A Cold water pressure not adequate at 3-compartment sink at bar. Please provide cold and hot water at adequate pressure at all sinks
Normal Surface Characteristics, Indoo N/A N/A N/A Floor grout missing in several areas in kitchen and bar. Please re-grout to eliminate standing water in these areas and to provide a smooth, easily cleanable surface
Normal System Maintained in Good Repa N/A N/A N/A Please re-establish air gap, currently air break on steam table drain line. Instead of using bracket on wall consider cutting the drain line to provide an air gap a minimum twice the pipe diameter above the flood rim of the drain. Please replace missing cap on self-metered faucet at right handwash sink in women's restoom
Normal Using a Handwashing Sink N/A N/A N/A Dishwash area handwash sink not easily accessible due to some soiled dishes in tubs on floor in front of sink and plug in sink drain. Handwash sinks shall be easily accessible for handwashing at all times
Normal Repairing N/A N/A N/A Floor in walk-in-cooler in kitchen in poor repair in some sections. Please replace/repair sheet metal used to repair middle section in cooler and seal properly to provide smooth, easily cleanable surface
Normal Handwashing Sink, Installation N/A N/A N/A Right handwash sink in women's restroom not providing water for a minimum 15 seconds through metered faucet. Please adjust. Please provide hot water at all handwash sinks in men's and women's public restrooms at minimum 100°F. Please adjust
Normal Miscellaneous Sources N/A N/A N/A Provide a barrier between soap dispenser and shelf used to store food next to reach-in-cooler to prevent potential contamination