treetowntenor

Thu, Aug 30, 2012 : 1:24 p.m.

And tell them why you're not coming back. If you don't, they will likely assume their business is falling off due to the economy, or some other "it's not my fault" thing.

A2comments

Thu, Aug 30, 2012 : 10:59 a.m.

Poor cleaning and poor refrigeration are the top issues. In don't know what it takes to get shut down, but places like Arbor Brewing, Corner Brewing (same owners), Zingerman's, and others seem to have critical violations EVERY TIME. Yet not that several establishments have no violations of any type.

greg, too

Wed, Aug 29, 2012 : 10:22 p.m.

Makes you wonder what it takes to get shut down.

DBH

Thu, Aug 30, 2012 : 3:06 p.m.

Ms. Kelly, I did not mean to suggest that you were the only one stirred up by the Selma Cafe situation. You may be, you may not be. If what you wrote in your last reply is entirely accurate, you might want to consult an attorney in order to find out why you apparently were treated differently in your endeavor.

andy kelly

Thu, Aug 30, 2012 : 10:09 a.m.

Yes, I have called the different departments from the health depart to the country extension to inquire about the free pass. Not one of these entities interprets any violation in what Selma Cafe is doing. Yet, when I attempted the same model this last summer I was threatened by the health department as well as the country inspection board or operating a restaurant without a license or health inspections. DBH, I suppose that you are correct in that discussing this blatant disregard and sidestep for local health laws and food laws for one "special" entity does not stir anyone up except for me. It is amazing to me that some many people just do not care - that is, until they try it themselves and receive the same threats, then maybe they will! up this information has not lead to a .

DBH

Thu, Aug 30, 2012 : 4:08 a.m.

Ms. Kelly, I saw that Lisa Gottlieb had replied to your comment in the earlier story referenced in your 3:36 PM reply in this thread. Did that not satisfy your earlier questioning as to why Selma Cafe was not inspected? If not, might I suggest you contact the Health Department yourself to better understand the reason for the absence of inspections of Selma Cafe? It seems (to me at least) that would be more productive than continuing to post questions in your comments and replies about why they are exempted. The answer (I assume there is a valid one, though I do not know what it is) appears to lie elsewhere than here.

andy kelly

Thu, Aug 30, 2012 : 12:21 a.m.

Yes, I am very familiar with the inspections laws and how they operate - but Selma Cafe has NEVER been inspected. They fly below the radar. Thus, the question.

yohyohy?

Wed, Aug 29, 2012 : 8:55 p.m.

Every establishment is inspected twice per year. Not all restaurants are inspected in July believe it or not. Annarbor.com publishes these reports every month.

andy kelly

Wed, Aug 29, 2012 : 7:36 p.m.

Please find information about Selma here: http://www.annarbor.com/entertainment/food-drink/at-selma-cafe-from-farm-to-table-and-back-again/#.UD5u-0Qla1s

UncleMao

Wed, Aug 29, 2012 : 7:12 p.m.

I've never heard of the Selma Cafe, but if they do in fact serve punch, well I'll have to try them out! If been hooked ever since I first tried Mike Tyson's Punch Out. Though Punch Drunk Love was kinda depressing.

slave2work

Wed, Aug 29, 2012 : 6:46 p.m.

explain the Selma Cafe thing.. please.

Sarah Rigg

Thu, Aug 30, 2012 : 1:25 p.m.

It seems to me, reading this month after month, that places that specialize in something OTHER than food and just happen to offer food (schools, golf clubhouses, breweries) tend to do worse with the restaurant inspector, on average, than restaurants whose main income is from food.

A2comments

Wed, Aug 29, 2012 : 11:14 p.m.

They always are among the bottom tier.

greg, too

Wed, Aug 29, 2012 : 10:22 p.m.

It looks like most of them are food related, although there was one for brewery drainage and some for cleanser bottles that weren't labeled. I was never much of a fan of their food anyway, so this doesn't scare me much. Their inspect in February looked to be much more troublesome. Hopefully the link below works. http://www.swordsolutions.com/inspections/pgesearchresults.asp?County=28

Doug

Thu, Aug 30, 2012 : 4:19 a.m.

I think that LA does, too.

Tag

Wed, Aug 29, 2012 : 11:03 p.m.

Other cities have something like this big A,B, or C letter ratings that are posted right next to the front door. I think it's NYC.

talker

Wed, Aug 29, 2012 : 9:55 p.m.

They may check multiple restaurants in that area another during another month.

4 Fingers

Wed, Aug 29, 2012 : 4:44 p.m.

Billy- absolutely correct. If you run a clean operation, they'll dig deeper to find violations. Always took it as a complement.

Billy

Wed, Aug 29, 2012 : 3:13 p.m.

Nope...what happens is that there are NO criticals to get them on but the inspector still wants to get them...so they find every single little tiny thing they can and you get a laundry list of non-crits. It's a rarity to see 14 nons and ZERO crits. Nearly ALL food service places have almost a dozen non-crits at any one time. The most minuscule thing can be construed as a violation. From literally finding a single crumb....to a misspelled food label... This also works in opposite too....if you have a good rapport with the inspector they won't write you up for menial non-criticals, especially ones that can be quickly corrected. \ Inspectors have a rough job because they are disliked by default...sometimes it can seem like the ONLY reason they are there is to disrupt your business. The thing is...they're only doing their job, which is to make sure food service establishments are up to code. I never feared inspections because I kept things clean. The guys who fear inspections don't take that little extra time to KEEP things clean. You don't have to waste hours scrubbing grease off of racks/walls/etc. if you don't let it get to that point in the first place.

jns131

Wed, Aug 29, 2012 : 2:08 p.m.

Actually that would be the reversed. If the inspector was up tight? He would be giving out more criticals then non. I remember years ago a friend who worked at some restaurant got shut down because the inspection went from bad to worse.