Rich Jc

Contact Information

1313 S. University
Ann Arbor, MI 48104

Health Report - 06/01/2015 (0 critical incident(s))

At the front service area chargrill observed the ventilation hood filters with a heavy accumulation of dust and grease. Correct by cleaning now and on a more frequent basis to prevent contamination of food cooked on the grill

Observed the following areas with a heavy accumulation of food debris and grease: in the kitchen 1. Floor under the six burner stove 2. Floor under the reach cooler and freezer 3. Ceiling above the back door at the front service area 4. Floor under the chargrill 5. Floor under service counter correct by cleaning now and on a more frequent basis to prevent the accumulation of grease and food debris

Health Report - 11/07/2014 (0 critical incident(s))

Observed several containers of dry noodle stored uncovered in various places throughout kitchen. Correct by providing covered containers for these food items. Observed several food containers stored on the floor. Correct by providing racks or relocating these items so they are at least six inches off of the floor

Observed a hotel tub size tub filled with frozen beef thawing at room temperature. Pic corrected by relocating to refrigeration. All phf items shall be thawed as outlined above and as discussed during the inspection

In the kitchen at the handsink observed the drain pipe to leak water. Correct by repairing or replacing the pipe so it does not leak

Health Report - 05/06/2014 (0 critical incident(s))

In the main kitchen area observed two light fixtures holding four light bulbs. Observed two of the light bulbs with protective covers but no protective caps. Correct by installing protective caps

At the front service counter at the built in cooler observed the door for the reach in part with split door seals. Correct by replacing the door seals

Health Report - 10/30/2013 (3 critical incident(s))

(Critical) On the shelf above the three compartment sink observed two stacks of plastic deli soup containers. One stack of 8 oz containers and one stack of 16oz containers. There is an oily residue and pepper flakes on the inside of each container. Other similar style containers are found in the reach in cooler holding portions of phf food ready for cooking. The pic states the containers are rinsed between uses and then washed at the end of the day. The containers are used to hold various phf including cooked meat, cooked vegetables, and tofu. These containers must be washed, rinsed, and sanitized after use and before storage. The pic properly washed, rinsed, and sanitized the containers during the inspection. Note: as cited under 4-502. 13 these type of containers are for single use only. Please discontinue reuse of these containers. Item corrected.

(Critical) Observed improper handwashing technique. 1. Observed foodworker clearing dirty dishes from the dining area. The foodworker then took the dishes to the three compartment sink to begin dishwashing. The foodworker then needed to prepare a food order for a customer. The foodworker rinsed his hands and then began preparing the food. No handsoap was used. No scrubbing was observed. 2. After handling raw fish observed the same foodworker rinse hands with water and splash with sanitizer water. No scrubbing was observed. Please follow the handwashing procedure outlined above. Corrected during the inspection by demonstrating the proper handwashing technique outlined above.

(Critical) Observed the pic preparing manual dishwashing at the three compartment sink. Observed the residual chlorine concentration of the final rinse at 0 ppm. The pic corrected by adding more approved bleach to bring the concentration to between 50 and 100 ppm. No dishes had been washed yet. Item corrected.

On the shelf above the three compartment sink observed two stacks of plastic deli soup containers. One stack of 8 oz containers and one stack of 16oz containers. It appears these containers are being reused during food preparation and may be reused over several days. Correct by replacing containers with appropriate durable containers designed for frequent reuse or by disposing of single service containers after first use. This violation has been observed during previous inspections. The number of containers has been reduced. Previously tofu containers were being reused. Please discontinue the reuse of single service containers

At the front service area chargrill observed the hood with a heavy accumulation of dust and grease. Correct by cleaning now and on a more frequent basis to prevent contamination of food cooked on the grill

Observed the shelf over the three compartment sink sticky with food debris. Correct by cleaning the shelf more frequently, to prevent it from becoming sticky with debris

Health Report - 04/19/2013 (0 critical incident(s))

In the kitchen observed cardboard used to line several of the shelves. If necessary to your operation please replace the cardboard with a smooth and easily cleanable product. Otherwise eliminate the cardboard because it is absorbent

Observed several single service tofu containers being reused during food preparation. It appears the containers may be reused over several days. Correct by replacing containers with appropriate durable containers designed for frequent reuse. This violation has been observed during previous inspections. The number of containers has been reduced. Please discontinue the reuse of single service containers

Observed the following non food contact surface of equipment soiled: 1. Behind the service counter observed the shelves under the chargrill with an accumulation of grease and food debris. 2. In the kitchen observed the outside of the waring table top fryer with an accumulation of food debris. 3. Observed the outside case of the microwave with an accumulation of grease. Clean each of these pieces of equipment now and on a more frequent basis to prevent the accumulation of food debris. Items #1 and #2 were observed during the previous inspection

Observed bare wood used as flooring in the front service area by the hand sink. Correct by replacing with a material that is non absorbent, smooth, and easily cleanable. This violation has been observed during previous inspections.

Observed the following areas in the kitchen and front service area with a heavy accumulation of food debris and grease: in the kitchen 1. Floor under the six burner stove 2. Outside of hvac ductwork 3. Floor under the reach cooler and freezer 4. Ceiling above the back door at the front service area 5. Floor under the chargrill (1-2 inches of char material) 6. Floor under service counter correct by cleaning now and on a more frequent basis to prevent the accumulation of grease and food debris

In the main kitchen observed a hvac condensate line over the food prep table. Observed the condensate line to have evidence of leaking. However, during inspection no fluid was observed leaking from the pipe. Correct by providing shielding for the line to prevent contamination of food. This violation was observed during the last inspection

At the front service area chargrill observed the hood with a heavy accumulation of dust and grease. Correct by cleaning now and on a more frequent basis to prevent contamination of food cooked on the grill

Health Report - 10/25/2012 (0 critical incident(s))

Observed the following kitchen floor areas with an accumulation of food debris and grease: 1. Next to and under the six burner stove. 2. Under the reach in cooler and freezer. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris.

Observed the following non food contact surface of equipment soiled: 1. Behind the service counter observed the shelves under the chargrill with an accumulation of grease and food debris. 2. In the kitchen observed the outside of the waring table top fryer with an accumulation of food debris. Clean each of these pieces of equipment now and on a more frequent basis to prevent the accumulation of food debris

In the main kitchen observed a hvac condensate line over the food prep table. Observed the condensate line to have evidence of leaking. However, during inspection no fluid was observed leaking from the pipe. Correct by providing shielding for the line to prevent contamination of food

Health Report - 04/10/2012 (0 critical incident(s))

Observed the following items in need of repair or replacement: 1. By handsink adjacent to three compartment sink the drywall is deteriorating. Correct by repairing wall and repainting. 2. On wall by six burner stove observed several holes around utility lines correct by repairing holes. Correct items as described above

Observed several single service tofu containers being reused during food preparation. It appears the containers may be reused over several days. Correct by replacing containers with appropriate durable containers designed for frequent reuse

Observed outside entry rear screen door to kitchen area not tight fitting in the opening. Correct by repairing or replacing door so it is tight fitting in the opening

Observed bare wood used as flooring in the kitchen by the three compartment sink and adjacent hand sink. Correct by replacing with a material tat is non absorbent, smooth ,and easily cleanable

Observed the following areas in the kitchen in need of cleaning: 1. Floors under the six burner stove 2. Light fixture above the sic burner stove 3. Floors under the reach cooler and freezer correct by cleaning now and on a more frequent basis to prevent the accumulation of grease and food debris

At ice cream type chest freezer behind front service counter observed freezer door in disrepair with duct tape as a patch. Correct by repair door per manufacturer specification.

Health Report - 09/28/2011 (3 critical incident(s))

(Critical) Observed household use insecticide. Corrected at time of inspection by pic removing insecticide from premises for insect control obtain insecticide designated for food service use or contract with a licensed pest control company.

(Critical) No handwashing sink observed in front counter food service area. Correct by providing convenient handwashing sink in food dispensing area. Other sink is in separate room several feet away from front counter area. Prior to installation for approval, submit manufacturers cut sheet for handwashing sink. ,

(Critical) No handwashing sink observed in front counter food service area. Correct by providing convenient handwashing sink in food dispensing area. Other sink is in separate room several feet away from front counter area. Prior to installation for approval, submit manufacturers cut sheet for handwashing sink

Observed freezer door in disrepair with duct tape as a patch. Correct by repair door per manufacturer specification.

Observed domestic equipment in use in facilty. Recommend replacement with commercial equipment

This incident (59666) does not have any more information on it

Observed a butane portable single burner range "top range" model cl-2000s. These ranges are not approved for enclosed spaces

Observed several areas in back kitchen and front kitchen with wall and floor surfaces constructed of porous wood surface and in disrepair. Correct by replacing and repairing surfaces to be smooth, durable, and cleanable.

Obtain and post an anti choking anti poster

No smoking sign not posted corrected during inspection by giving pic a no smoking sign to post

This incident (25258) does not have any more information on it

Health Report - 03/24/2011 (1 critical incident(s))

(Critical) I observed a large pot of miso soup sitting out. The soup is at a temperature of 66 degrees f. As discussed, potentially hazardous food, must be held hot at all times, at a temperature of 135 degrees f. Or above. Corrected at the time of inspection. The soup has been discarded.

I observed several pans stored on the floor. Discontinue this practice immediately. Utensils must be protected from contamination while in storage and use

Health Report - 09/27/2010 (0 critical incident(s))

This incident (59669) does not have any more information on it

This incident (25264) does not have any more information on it

The inside of the bottom section of the unit, needs to be cleaned.

Frequent hand washing is critical in preventing the spread of harmful bacteria. Keep the hand sink accessible at all times.

Obtain a supply of chlorine test strips. The ones you have, are the wrong ones. There must be (50) parts per million chlorine in the water of the third compartment.

Replace the screen, in the screen door.

Provide a refrigerator thermometer for this unit. Frequently check it to ensure that the unit is operating at a temperature of 41 degrees f. Or below.