Saica

Contact Information

1733 Plymouth Road
Ann Arbor, MI 48105

Health Report - 03/31/2015 (4 critical incident(s))

(Critical) Toilet overflow pipe higher than anti-siphon device in toilet tank in women's restroom. The overflow pipe shall be a minimum one inch lower than the anti-siphon device in the toilet tank. Corrected at time of inspection: owner used saw to cut overflow pipe to proper height in toilet tank women's restroom. The anti-siphon device is now > one inch above the overflow pipe

(Critical) Observed used single-use gloves on the cutting board at the sushi bar. If used, single-use gloves shall be used for only one task and discarded when damaged or soiled or when interruptions occur in the operation. Corrected at time of inspection by discarding used single-use gloves at sushi bar and by discussing with owner and employees proper glove use

(Critical) Observed food employee contact ready-to-eat food with their bare hands in rear kitchen. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils or single-use gloves. Corrected at time of inspection by interrupting food employee to wash hands and put on gloves. Discussed with owner and employees when gloves or utensils are required

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without date marking. Once opened, prepared or removed from the freezer these food items shall be clearly marked with the discard date. Corrected at time of inspection: clearly labeled large cut lettuce container and cold noodle salad container in wic with the correct discard date. Date prepared known by pic. Add 6 days to prep date or date removed from freezer. Per pic seafood items in coolers are used within 24 hours; if >24 hours please date mark these food items also.

These areas in need of cleaning: handle area prep unit top section, floors under bulk pop storage shelf at waitress station, floors under shelving unit in rear storage room, floors under pallet in rear storage room and ceiling fan covers in restrooms. Please clean now and as often as necessary to maintain in clean condition. Please remove wooden pallet and blue plastic crate under shelf in rear storage rooms to make it easier to clean floors in these areas

Observed a few flies in the mop closet. Please continue to work with your extermination company to eliminate the flies. Change mop heads on a regular basis and re-caulk the area around the mop sink to provide good seal

There are no soiled or clean drainboards at automatic warewashing machine. Provide proper drainboards

Observed food employee without hair restraint. The hair restraint keeps dislodged hair from ending up in the food and my deter employees from touching their hair. Please provide hair restraints for all food employees

Please designate one of the sinks at the sushi bar as the handwash sink and place a sign near sink notifying food employees to wash their hands

Some clutter and unnecessary items stored in rear kitchen. Please get rid of any items not used in the operation and maintenance of facility and organize remaining items to make it easier to clean and to prevent potential harborage conditions. Please remove wooden shelf at waitress station, wooden pallet in rear storage room, unused seaweed salad containers in rear kitchen and any other items not used

Observed cardboard lining several shelving units rear kitchen. Please remove cardboard and provide a non-absorbent, smooth, easily cleanable surface in these areas

(1) no toilet tissue dispenser in employee restroom. Please provide a toilet tissue dispenser for this restroom. (2) caulk missing or in poor repair around mop sink. Please remove old caulk and reseal floors and walls surrounding the mop sink to eliminate any gaps to provide a good seal

(1) please re-establish the air gap for the spray rinse arm so when hanging freely the spray head is at least twice the pipe diameter of the water supply inlet above the flood rim of the garbage disposal rim. Per owner the spray rinse arm is not used. (2) observed atmospheric vacuum breaker with duct tape covering it at mop sink. Please replace and maintain in good repair

Health Report - 09/30/2014 (5 critical incident(s))

(Critical) Some potentially hazardous food items at improper temperature on prep table front counter. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Corrected at time of inspection by discarding crab, spicy crab, fish eggs and spicy mayo sauce found at 48°F - 62°F holding in an ice bath. Ice bath not set up properly; after discussion with owner, spicy mayo not used often will be kept in refrigeration unit front counter area to maintain at 41°F or below; the other 3°Food items will be kept in a proper ice bath with the ice level above the food level to maintain at 41°F or below at all times. Set up proper ice bath at time of inspection. Continue to use your thermometer to monitor food temperatures to assure all of the food maintains at 41°F or below. In future a refrigerated table-top unit will be purchased to eliminate the ice bath

(Critical) No thermometer availabe to monitor the temperatures of thin mass food items (fish, burgers). Please provide proper thermometer. Not corrected. ,

(Critical) Sanitizer concentration low in sanitizer compartment at manual warewashing operation. Sanitizer shall be provided at proper concentration per manufacturer's label use instructions. Corrected at time of inspection by emptying sink and setting up again at proper sanitizer concentration. Facility does have proper quat test kit to monitor concentration of quaternary ammonium

(Critical) Consumer advisory on main menu missing disclosure statement and font size is inadequate. Please provide complete consumer advisory statement with disclosure and reminder portions written in 11-point font size or visually equivalent to the font size of the menu item descriptions. Not corrected. ,

(Critical) Some chemical bottles found without label. Once removed from original container working containers of chemicals shall be properly identified with the common name of chemical. Corrected at time of inspection by properly labeling "soap", "lysol" and "sanitizer" on working containers. Please remind all staff once chemical placed into another container to properly identify container with common name of chemical to avoid misuse

Light bulb burnt out in light fixture rear kitchen and at front counter. Please replace to provide adequate lighting in these areas

Several food containers in kitchen not durable and easily cleanable. Please replace with food-grade food containers that are durable, smooth and easily cleanable.

There are no soiled or clean drainboards at automatic warewashing machine. Provide soiled and clean drainboards at automatic warewashing machine

Colored staws at waitress station not dispensed properly. Please provide wrapped straws or proper dispenser to avoid contact with lip-contact end of straw when dispensing

Observed several water pitchers filled without cover. Please provide covered water pitchers and until then cover with plastic wrap if you pre-fill pitchers

Observed cardboard and paper towels lining shelving in various areas of kitchen. Please remove and provide smooth, easily cleanable surfaces in these areas. You may use trays, bar mats, etc. To line shelving

No paper towel dispenser near front counter handwash sink. Please provide paper towel dispenser for easier dispensing of paper towels

(1) please re-establish air gap for the spray rinse arm at least twice the diameter of the water supply inlet above the flood level rim of the garbage disposal. (2) appears the vacuum breaker is leaking at the mop sink. Please replace and maintain in good repair

Door handle in poor repair pepsi upright reach-in-cooler rear kitchen. Replace door handle

Health Report - 03/27/2014 (1 critical incident(s))

(Critical) Observed no hot water at handsinks in employee restroom and back kitchen area near ice machine. Measured hot water of at least 140f at 3 compt sink and all other handsinks in facility. All handsinks must be supplied with hot water of at least 100f at all times for proper employee handwashing. To correct, please repair as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

Observed clean pan/container shelves in cooking area with a heavy accumulation of dried on food debris (tempura batter). To correct, please clean now and on a more frequent schedule. , observed sliding door tracks on upright pepsi cooler in server prep area with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed open hole in wall (near floor wall juncture) in employee restroom. To correct, please repair as soon as possible.

Health Report - 09/19/2013 (1 critical incident(s))

(Critical) Observed no soap at handsink in dishwashing area near wic (soap dispenser all gummed up with old soap). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by cleaning out soap dispenser and refilling at time of inspection. Violation corrected

Observed floor drain in dishwashing area (near wic) with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule

Health Report - 03/12/2013 (0 critical incident(s))

Observed interior of both toaster ovens in sushi bar area with an accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule.

Health Report - 09/04/2012 (1 critical incident(s))

(Critical) Observed bowl that has an accumulation of dirt and debris laying in bulk sugar bin in back kitchen area. 1) all food contact surfaces of utensils must be washed, rinsed and sanitized after use and must be clean to sight and touch. 2)cannot use bowls as scooping utensils as they are a potential source of contamination (from employee hands). To correct, please wash, rinse and sanitize all utensils more often and utilize proper scooping utensils for all dry goods (such as flour and sugar). Pic corrected by removing soiled bowl from sugar bin and sending through dishmachine at time of inspection. Pic to obtain more scoops or will utilize ladle in future. Critical corrected.

Observed filters in ventilation hood in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed no handwashing sign at handsink in sushi bar area. To correct, please provide as soon as possible

Observed the interiors of both toaster broilers in sushi bar area and the microwave oven in back cooking area (including door handles) with a heavy accumulation of burnt on food debris and/or sticky food debris. To correct, please clean all this equipment now and on a more frequent schedule

Observed walls and ceilings in back kitchen area with an accumulation of dirt and debris. To correct, please clean now and on a more frequent schedule. , observed floors in dry storage area (across from public restrooms) with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed no soap at handsink in employee restroom (dispenser empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by refilling soap dispenser in employee restroom

Observed no paper towels at handsinks in prep area (near pop machine) and in back kitchen area near wic. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing.

Health Report - 03/12/2012 (0 critical incident(s))

Observed several walls and ceilings in back kitchen area with an accumulation of debris. To correct, please clean now and on a more frequent schedule. , observed floor drains in sushi bar area, back kitchen area and server prep area (near pop machine) with an accumulation of dirt and debris. To correct, please clean now and on a more frequent schedule

Observed interior of small toaster ovens in sushi bar area with a heavy accumulation of greasy dried on food debris. To correct, please clean now and on a more frequent schedule

Observed exterior surfaces of fryers and cooking equipment in cooking area with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Health Report - 09/06/2011 (4 critical incident(s))

(Critical) Did not observe sushi chef properly wash hands at anytime during the inspection as there was no soap at handsink in sushi bar area. Chef would rinse hands in handsink in between orders, but no proper handwashing occurred before handling rte foods. Chef also was not wearing plastic gloves as required. Lack of proper handwashing is one of the leading causes of foodborne illness transmission. Need to train all staff on proper handwashing procedures immediately. Temporarily corrected violation by educating staff on proper handwashing procedures (including how and when). I will check this item at follow up inspection to ensure compliance. ,

(Critical) Did not observe sushi chef properly wash hands at anytime during the inspection as there was no soap at handsink in sushi bar area. Chef would rinse hands in handsink in between orders, but no proper handwashing occurred before handling rte foods. Chef also was not wearing plastic gloves as required. Lack of proper handwashing is one of the leading causes of foodborne illness transmission. Need to train all staff on proper handwashing procedures immediately. Temporarily corrected violation by educating staff on proper handwashing procedures (including how and when). I will check this item at follow up inspection to ensure compliance

(Critical) Observed sushi chef preparing rte sushi in sushi bar area with bare hands. Food employees shall not handle rte food with bare hands and shall utilize suitable utensils and plastic gloves at all times. Temporarily corrected by educating all staff on bare hand contact, rte food and foodborne illness risk factors. I will check this item at follow up inspection to ensure compliance. Please note: pic was supposed to develop and submit a bare hand contact application to our department 6 months ago, but did not comply. Pic did submit a bare hand contact application at time of inspection for review. Our department will review application in a timely manner, but until our review is completed, all staff must wear plastic gloves when handling any rte food items

(Critical) Observed sushi chef preparing rte sushi in sushi bar area with bare hands. Food employees shall not handle rte food with bare hands and shall utilize suitable utensils and plastic gloves at all times. Temporarily corrected by educating all staff on bare hand contact, rte food and foodborne illness risk factors. I will check this item at follow up inspection to ensure compliance. Please note: pic was supposed to develop and submit a bare hand contact application to our department 6 months ago, but did not comply. Pic did submit a bare hand contact application at time of inspection for review. Our department will review application in a timely manner, but until our review is completed, all staff must wear plastic gloves when handling any rte food items. ,

Observed ventilation covers on ceiling in ladies and employee restrooms with an accumulation of dust and debris. To correct, please clean now and on a more frequent schedule

Observed no handwashing signs at any handsink in kitchen or sushi bar area. To correct, please provide as soon as possible

Observed no soap at either handsink in sushi bar. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Observed interior door gaskets in reach in coolers in sushi bar area with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule

Observed plastic bowls being used and stored in spices (flour, sugar) on dry storage shelves in cooking area. Bowls are not to be stored in food products as they are a potential source of contamination (from employee hands). To correct, please obtain proper scooping utensils and store so utensil handle is up and out of food at all times

Health Report - 03/07/2011 (2 critical incident(s))

(Critical) Facility not able to properly sanitize dishware and utensils correctly in 3 compt sink. Observed quat concentration in 3 compt sink in dishwashing area at 100ppm or below. Automatic dispenser is not functioning correctly. Ecolab called at time of inspection. To correct, please repair dishmachine so it is able to deliver a quat concentration as specified by manufacturers directions on label. I will check this item at follow up inspection. Please correct within 10 days. Facility has a dishmachine which is sanitizing correctly. Pic temporarily corrected violation by instructing staff to send all dishware and utensils through dishmachine until automatic quat dispenser repaired and then inspected by the wash. County health dept. , facility not able to properly sanitize dishware and utensils correctly in 3 compt sink. Observed quat concentration in 3 compt sink in dishwashing area at 100ppm or below. Automatic dispenser is not functioning correctly. Ecolab called at time of inspection. To correct, please repair dishmachine so it is able to deliver a quat concentration as specified by manufacturers directions on label. I will check this item at follow up inspection. Please correct within 10 days. Facility has a dishmachine which is sanitizing correctly. Pic temporarily corrected violation by instructing staff to send all dishware and utensils through dishmachine until automatic quat dispenser repaired and then inspected by the wash. County health dept. Follow up site visit 3/9/11: quat dispenser in 3 compt sink has been repaired and is working correctly. Quat concentration was measured at 200ppm at time of follow up inspection. Critical corrected. ,

(Critical) Observed working spray bottle of chemical cleaner hung on the side of clean dishware/dry goods storage rack in cooking area. All chemicals/toxics must be stored below and away from food and clean equipment to prevent contamination. Pic corrected by relocating chemical spray bottle to proper chemical storage area. Critical corrected.

Observed interior of small toaster ovens in sushi bar area soiled with burnt on debris and grease residue. To correct, please clean now and on a more frequent schedule

Observed no quat test strips in facility to measure sanitizer concentration in 3 compt sink. To correct, please obtain as soon as possible

Observed employee coats and purses stored on and with single service items (napkins,plastic lids, sealed chopsticks) on shelf in server prep area (near rice warmer). All employee belongings must be stored in an approved location which does not possibly contaminate food, utensils, or single service items.

Observed no paper towels at handsink in server prep area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing

Observed handles on all reach in coolers in sushi bar area with a heavy accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Observed miso soup in soup warmer in server area not covered. All food must be covered at all times to protect from sources of contamination

Observed floor under upright coolers in cooking area with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Health Report - 09/09/2010 (1 critical incident(s))

(Critical) Observed blender (bottom cap to blade interface) on clean dishware rack near wic with an accumulation of sticky debris. Appears employees are not disassembling blender before sending through dishmachine. All food contact surfaces must be washed,rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by disassembling blender and sending all components through dishmachine at time of inspection. Critical corrected

Observed 2 plastic rubber-made food containers on shelf under prep table in cooking area. Outside of containers are soiled with food debris (flour/dried on batter mix) and containers are starting to breakdown. All food containers must be nsf approved and must be able to be rewashed several times without breaking down. To correct, please discard all damaged plastic containers and obtain approved food containers as soon as possible.

Observed boxes of plastic single service items (lids, containers) stored on floor in dry storage area across from public restrooms. All food and single service items must be stored in a clean dry location and stored a minimum of 6 inches off of floor at all times to protect from sources of contamination.

Observed floors under deep fryers and grill in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule