Sadako Japanese Restaurant

Contact Information

1321 S. University
Ann Arbor, MI 48104

Health Report - 03/30/2015 (0 critical incident(s))

Observed the following floor areas with an accumulation of food debris and/or grease: 1. In the dry storage area, observed a heavy accumulation of dry breading, rice, and flour. 2. Under the main cook line 3. Under and adjacent to the dishwashing area. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grease. Observed the curtains in the two doorways leading to the kitchen heavily soiled with grease and food debris. Correct by cleaning now and on a more frequent basis. This violation was observed during several previous inspections

In the kitchen on the floor near the prep sink observed the floor tile to be missing grout. Correct by replacing the tile and or grout

Health Report - 09/18/2014 (0 critical incident(s))

Observed the following floor areas with an accumulation of food debris and/or grease: 1. In the dry storage area. 2. Under the main cook line 3. Under and adjacent to the dishwashing area. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grease. This violation was observed during several previous inspections. Observed the curtains in the two doorways leading to the kitchen heavily soiled with grease and food debris. Correct by cleaning now and on a more frequent basis

In the kitchen at the main ice machine observed the ice baffle and parts of the ice bin with an accumulation of black grime. Correct by cleaning now and on a more frequent basis to prevent the accumulation of grime

Health Report - 03/24/2014 (2 critical incident(s))

(Critical) At the in use mechanical dishwashing machine observed the residual chlorine concentration of the final rinse at 0 ppm. The sanitizer reservoir was found to be almost empty. The pic corrected during the inspection by installing a new sanitizer reservoir. Item corrected

(Critical) At the in use mechanical dishwashing machine observed the residual chlorine concentration of the final rinse at 0 ppm. The sanitizer reservoir was found to be almost empty. Test strips are present but not being used. Educated staff about the importance of using test strips to ensure proper sanitizer concentration. Item corrected

Observed the following floor areas with an accumulation of food debris and/or grease: 1. In the dry storage area. 2. Under the main cook line 3. Under and adjacent to the dishwashing area. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grease. This violation was observed during the previous inspection. Observed the curtains in the two doorways leading to the kitchen heavily soiled with grease and food debris. Correct by cleaning now and on a more frequent basis.

Observed the door seals of refrigeration units to be cracked and hanging from the door at the following locations: 1. Main cook line "victory" reach in cooler 2. Reach in coolers under the sushi make line correct by replacing the door seals.

In the kitchen at the cook line observed a shoe lace being used as a handle for the main rice cooker. Correct by replacing the handle with an approved device

In the hallway leading to the back door, patch the holes in the wall at the storage closets

Health Report - 09/04/2013 (2 critical incident(s))

(Critical) Observed the handwashing sink, adjacent to the tea water warmer, used to fill three drinking water pitchers. Also, observed food debris in the bottom of the sink. A handwashing sink is to be used only for handwashing activities. Corrected during the inspection by the pic educating the employee on proper use of the handwashing sink

(Critical) Observed the following bare hand contact of ready to eat foods: 1. Prep cook arranging ready to eat foods on a customer's plate. 2. Prep cook slicing ready to eat vegetables. Item corrected during inspection by pic educating the prep cook about proper glove use

In the main kitchen area observed water stained ceiling tiles at the cook line across from the hand sink. Also, observed a few water spots on tiles over the server window. No free water was observed leaking from the ceiling. Correct by investigating the cause of the leak, stopping the leak, and replacing the ceiling tiles. These items are repeated from the last inspection

Observed the following floor areas with an accumulation of food debris and/or grease: 1. In the dry storage area. (of note-- a two inch deep by one square foot accumulation of flour. ) 2. Under the main cook line 3. Under and adjacent to the dishwashing area. 4. Under the tea water warmer. 5. Under the server window area correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grease. This violation was observed during the previous inspection.

Health Report - 03/13/2013 (0 critical incident(s))

Observed the following floor areas with an accumulation of food debris and/or grease: 1. In the dry storage area 2. Under the main cook line 3. Under and adjacent to the dishwashing area. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grease. This violation was observed during the previous inspection

Health Report - 09/04/2012 (0 critical incident(s))

Observed the following floor areas with an accumulation of food debris and/or grease: 1. In the dry storage area 2. Under the main cook line 3. Under and adjacent to the dishwashing area. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grease

At the main cook line "victory" reach in cooler observed the door seals to be cracked and hanging from the door. Correct by replacing the door seals

The following items in the main kitchen area are in need of repair/replacement: 1. A gap was observed between the wall and drain board of the dishwashing machine. Correct by sealing with an approved material to prevent water from leaking behind drain board. 2. Several water stained ceiling tiles were observed at the cook line across from the hand sink. No free water was observed leaking from the ceiling. Correct by investigating the cause of the leak, stopping the leak, and replacing the ceiling tiles. These items are repeated from the last inspection

Health Report - 02/28/2012 (0 critical incident(s))

Observed the floor in the dry storage are with an accumulation of food debris. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris

On the make line at the handsink, observed several pans and food debris in the bottom of the basin. Handwashing sinks should be used only for handwashing. Correct by only using the handwashing sink for handwashing

The following items in the main kitchen area are in need of repair/replacement: 1. Hand sink at entrance to kitchen from hallway is loose and separated from the wall. Correct by securing to the wall. 2. A gap was observed between the wall and drain board of the dishwashing machine. Correct by sealing with an approved material to prevent water from leaking behind drain board. 3. Several water stained ceiling tiles were observed at the cook line across from the hand sink. No free water was observed leaking from the ceiling. Correct by investigating the cause of the leak, stopping the leak, and replacing the ceiling tiles.

Health Report - 08/08/2011 (2 critical incident(s))

(Critical) This incident (41633) does not have any more information on it

(Critical) This incident (25976) does not have any more information on it

Health Report - 02/22/2011 (2 critical incident(s))

(Critical) I found two uncovered drinks on the main prep line. As discussed, at the time of inspection, staff may only drink from covered beverages, while working. Educate all the employees about this rule and monitor the cooking areas to ensure that it is being followed. Corrected at the time of inspection. The drinks were discarded.

(Critical) The dish machine is not providing fifty parts per million (ppm) chlorine sanitizer as designed. This machine must provide sanitizer at all times to properly disinfect dishes and utensils. If sanitizer is not being provided, harmful bacteria will not be killed. This could cause food borne illness. Staff must be taught how to properly prime the dish machine before use. Additionally, they must know how to check sanitizer levels by using the chlorine test strips. It is not satisfactory, to allow them to wash dishes without knowing these things. Corrected at the time of inspection. I instructed the dishwasher in spanish about how to prime the machine and check sanitizer levels. I also spoke with the owner about educating the dishwashing staff.

I observed several jackets on top of canned goods. As discussed, do not allow staff to store their personal items in food storage areas. Food containers must be protected from sources of contamination while in storage.

Cooks on the prep line do not have food thermometers. Frequent food temperature monitoring is critical in preventing food borne illness. The prep cooks must use food thermometers to verify proper food holding temperatures. Provide food thermometers.

Health Report - 08/24/2010 (1 critical incident(s))

(Critical) I observed prep cooks placing food items on customer trays with their bare hands. As discussed at the time of inspection, bare hand contact is never allowed, at any time with ready to eat food. Bare hand contact is a prime way to transfer harmful bacteria to the food. This can lead to food borne illness. Corrected at the time of inspection. The manager has spoken to the staff.

Some in use knives, are being stored behind the knife rack, on the prep line. As discussed, this is not a sanitary storage location. This practice must be discontinued.

This cutting board is being used as a storage shelf. Even so, it can not be properly cleaned, because it is so worn. Replace it.