Ann Arbor, MI 48104
(Critical) Floor drains in kitchen area have been serviced, and are no longer allowing sewage to back up when sinks used. Corrected.
(Critical) Fried tofu found in reach in cooler of prep unit at 41f. Corrected
(Critical) Calibrated digital probe food thermometer is now available in kitchen. Corrected
New atmospheric vacuum breaker at food prep sink garbage disposal has been provided. Corrected.
Employee foods and belongings now restricted to areas designated for employee personal food and belongings. Corrected.
Light in back hallway near prep sink and light in walk in cooler are now shielded. Corrected
Ceiling in kitchen above door that leads into dining area has been repaired and is no longer leaking. Corrected
Leak in ceiling has been fixed. Shelf under this portion of the ceiling is not being used at this time. Corrected
(Critical) Floor drains in kitchen area are allowing sewage to back up when sinks used. Plumbing needs to be in good working order so that drains function properly and do no allow to flood floors. Plumbing is maintained by landlord. To correct, contact landlord to have plumbing/drains repaired. ,
(Critical) Fried tofu found on prep unit top rail at 46f. Per pic, fried tofu is being cooled on top rail of prep unit. The top rail area of the prep unit is not sufficient for cooling of foods. To properly cool cooked foods, place foods in uncovered shallow pan no more than 2 inches in depth in the walk in cooler for rapid cooling. Pic corrected by discarding fried tofu. ,
(Critical) Probe food thermometers not calibrated. Food thermometers need to be calibrated in order to correctly check food temperatures. To correct, calibrate thermometers. ,
Walls, floors, and ceilings in wok range area found with excessive build-up of grease. Floors, walls, and ceilings need to be kept clean. To correct, clean now and place on a more frequent cleaning schedule.
Employee foods and belongings found at numerous locations within facility. Personal employee foods and belongings need to be kept in a designated area. To correct, designate an area in cooler and within facility for storage of employee foods and belongings. ,
Dishes and condiments found on shelf under leak in ceiling. Buckets catching water that is leaking from ceiling, however there is a potential for the leaking water to come into contact with dishes and condiments. To correct, relocate dishes and condiments to a different location until leak in ceiling is fixed. ,
Light in back hallway near prep sink and light in walk in cooler not shielded. Lights need to be shielded or plastic coated to minimize potential for contamination of foods and food contact surfaces. To correct, provide light shields or plastic coated bulbs at these locations. ,
Observed numerous items in storage areas that are no longer being used and no plan for use. To correct, inventory items not intended to be used and schedule removal from the kitchen to prevent potential insect or rodent harborage.
Hood canopy, filters under the hood, fire suppression unit and light shields under the hood, faucets at the walk table, piping under wok range, sides of fire equipment found with excessive build-up/accumulation of grease. Non-food contact surfaces need to be kept clean to sight and touch. To correct, clean now and place on a more frequent cleaning schedule.
Ceiling in kitchen above door that leads into dining area is leaking water. Facilities need to be maintained in good repair. To correct, contact landlord to repair ceiling and source of leak. ,
Atmospheric vacuum breaker at food prep sink garbage disposal needs to be replaced to minimize potential for back syphonage into the water system. To correct, replace atmospheric vacuum breaker at food prep sink. ,
(Critical) Assorted cut leafy greens found on the counter on the cook line at 59-69 degrees f. Shredded cabbage found on cook line at 48 degrees f. Cut leafy greens are potentially hazardous and must be kept cold at 41 degrees f or below to minimize the growth of bacteria. Corrected by discarding cut leafy greens. Keep cut leafy greens in the cooler
(Critical) Containers of motor oil found in a tub on a shelf next to sheet trays that are not in use in a rear storage closet. Reorganize this closet so that the oil is stored in a separate designated location away from the food service equipment and utensils. Corrected at time of inspection by removing the motor oil from the closet.
Sticky fly paper pest control device found in unapproved locations such as prep areas. These may be used provided that they are placed in approved locations such as hallways and corridors where there is no food prep/cook, storage. Corrected by removing sticky fly paper at time of inspection
The fryer cabinets need cleaning. Clean now and place on a more frequent cleaning schedule
Rear door ajar at time of inspection. Keep the rear door closed to minimize access for insects and rodents.
The clamp for the ice machine bin has fallen and extends into receiving sewer receptacle. The drain line for the condensate line from the fan housing in the walk in cooler has separated from the rest of the line. Clamp for drainline for condensate waste has loosened and needs to be retightened to provide air gap instead of indirect waste as it has fallen into the receiving sewer receptacle. Reclamp and tighten all drainlines so that there are airgaps between the end of the drainline and the receiving sewer receptacle. Leak from fan housing into bucket in the walk in cooler. Fan housing is also leaking in back walk in cooler. Repair leaks and eliminate the buckets
Unused equipment and some personal equipment are being stored in the rear. Eliminate any equipment that is not in use to allow access for routine cleaning and minimize potential for harborage conditions
The hood filters need cleaning. Owner indicates scheduled to come next week. Clean now and place on a more frequent cleaning schedule
Grocery bags are being used for storage of packaged foods in the walk in freezer. Use approved food grade wrap or equivalent or approved food grade containers. Grocery bags are not approved for storage
The knobs for the hot water in the women's restroom are loose. Repair/tighten/ or replace in order to provide adequate hot water routinely.
The light bulb in the upright freezer isn ot plastic coated or shielded. Provide a plastic coated bulb to minimize potential for glass fragments to get onto foods if bulb should shatter.
The fryer cabinets and hood filters need cleaning. Clean now and place on a more frequent cleaning schedule
Manufacturer's containers for ice cream and vinegar are being reused for dry food storage. Discontinue this practice as manufacturer's containers may not be reused once the original food product is used up. Discard these containers after food is consumed
Assorted foods found uncovered in both the walk in freezer and upright freezer. Keep all foods covered for proper protection
(Critical) Assorted potentially hazardous foods including cut lettuce, cabbage, sliced tomato and sprouts found sitting out at room temperature awaiting food prep/cook. Potentially hazardous foods must be maintained at 41 degrees f or below. Use smaller portions as indicated and keep on ice or place on time control to consume or discard if not consumed within 4 hours. Corrected by discarding foods if not consumed within 4 hours of removal from temperature control.
Scoops found in standing water. This is prohibited. Discontinue this practice. If scoops are to be in water, the water must be maintained at 135 degrees f or above. If not possible change out scoops every 4 hours with clean scoop
(Critical) At onset of inspection, the water was being run at the handsink for proper hot water in order for inspector to properly wash hands. While waiting for hot water, sewage started to back up onto the floor from an adjacent floor drain. Call for repair of plugged drains to eliminate potential for sewage back up again.
(Critical) Raw pork in stainless container found under heat lamp at 95 degrees under heat lamp awaiting cooking order. Raw pork had been placed under heat lamp within an hour ago. Discontinue this practice immediately. Food must be thorough cooked at held hot or held cold until ordered. Do not keep in temperature danger zone awaiting cooking order as this has a potential to cause bacterial growth with possibilty that cooking off may not kill bacteria that may be in food. Corrected by discussion and cooking off pork to proper temperature within two hours of removal from temperature control. Change your practice for the preparation of the pork immediately
(Critical) Cooked/fried tofu found in the basket above the fryer at 116 degrees f. Tofu had just been cooked within the past 1/2 hour. Once cooked tofu must be held hot at 135 degrees f or above or cold at 41 degrees f or below. Cook to order and keep remainder under heat lamp. Corrected by serving tofu to customer and placing remainder under heat lamp. Minimal amount of food with be consumed easily within 1 hour.
The storage shelves in the rear for dry goods are rusty. Once rusty they are no longer cleanable. Refinish storage shelving or replace with approvide storage shelving that is smooth and cleanable.
Assorted foods found in containers on the floor in the walk in freezer. Keep all foods a minimum of 6" above the floor to allow access for routine cleanings.
Manufacturer's containers are being reused to store other food products once the original food in the container is consumed. Discontinue this practice. Provide approved food grade containers for reuse.
The following non food contact surfaces need cleaning: the fryer cabinets and the gaskets on the prep unit door. Clean now and place on a more frequent cleaning schedule.
Foods found uncovered in the walk freezer. Keep all foods covered for proper protection. Foods are being double stacked on top of each other in the top section of the prep unit. Discontinue this practice as the bottom of the bowls or containers holding the foods that are on top of the other foods may not be clean.
Scoops found in standing water. Keep in cold water at 41 degrees f or hot water of 135 degrees f or above.
Ground pork found thawing in container at room temperature. Thaw under cold running water or place into cooler enough in advance to thoroughly thaw food prior to cooking. Corrected by placing into cooler.
(Critical) Live cockroaches observed at time of inspection. Both adult and baby cockroaches were observed inside equipment that was not in use and inside the rice warmer on the side of the doorway. The rice warmer was not in use at time of inspection. Owner routinely has an exterminator come to the facility. The exterminator was last in the facility on the 16th. However presence of cockroaches observed indicates that the problem is not under control. The reason for this is twofold. First the equipment not in use needs to be cleaned out. This includes the smoker and the beer cooler that is not being used. In addition, there is a cabinet near the doorway entrance that has debris build up. All of this equipment needs to be cleaned now and maintained cleaned. The second concern is that there is excess equipment stored inside this facility that prohibits the exterminator from being able to access all areas to control the infestation. Remove all unused equipment from the kitchen and storage areas immediately. This includes all restaurant equipment not in use and all hotel equipment not in use. Then the exterminator can access all areas. Proper extermination, and proper cleaning are essential to the control of the cockroaches
Aluminum foil lining sides of cooking equipment is a place for insects to hide and should be removed. Substitute routine cleaning of these areas instead of lining with aluminum foil to keep the equipment cleaned.
The floors under the equipment need cleaning. Clean now and place on a mroe frequent cleaning schedule.
Assorted scoops found stored in standing water on the prep line. Store scoops in hot water 135 degrees f or above or in cold water 41 degrees f or below for proper storage during dispensing use.
Bulk foods labelled on the tops of lids. Some labels were missing even from lids. Label sides of containers as to the bulk food contents for proper identification and to avoid lid mix up.
There is unused equipment and excessive hotel equipment stored in the back area of the kitchen including restaurant equipment, tools, furniture, chairs, drum set that need to be removed from the facility. These must be removed to prevent insect harborage. Remove any of these items that are not in use immediately so that the facility may be properly exterminated.
Foods found uncovered in the freezer and in the upright cooler in the prep area. Properly cover all foods to minimize potential for food to get contaminated.
Covered waste receptacles are required in the women's restroom and in the employee restroom. Provide either one waste receptacle with cover in the common area or one in each stall. The public women's restroom is missing covers in 2 of 3 stalls and the waste receptacle for the employee restroom is outside of the restroom. Provide a smaller waste receptacle with cover for inside of the employee restroom.
Assorted cartons and containers of foods found stored on the floor in the walk in freezer. Foods must be stored a minimum of 6" above the floor to allow access for routine cleaning. There is an overabundance of food in the walk in which does not allow for all foods to be stored properly. Reduce storage so that foods may be properly stored on the shelves.
The following non food contact surfaces need cleaning: the sides of the equipment, the fryer cabinet, the hood filters. Clean now and place on a more frequent cleaning schedule. The interior of the cabinet by the doorway and the smoker and beer cooler not in use need cleaning. Clean now and place on a more frequent cleaning schedule. Also the hotel has a display cooler in the kitchen for milk and juice, donut storage. The sliding door tracks and interior of this unit need cleaning. Clean nowa nad place on a more frequent cleaning schedule. Cleaning up grease and food debris will minimize insect attraction.
The condensate line in both of the walk in coolers is not wrapped in. Wrap condensate lines in insulation to minimize potential for condensate to get onto foods if bulb should shatter. It appears as though there is a new line in the walk in cooler on the side of the kitchen. This requires insualtion on the new line. And the one in the back is a rubber tube type of drainline which also requires insulation.
Excess frost and ice build up in the walk in freezer. Eliminate frost build up so that the walk in can be cleaned. In addition determine reason for excess frost build up and eliminate. Door gaskets may need replacement to eliminate temperature differential between outside the walk in freezer and inside the walk in freezer.
Observed the back dishwashing area floor tile missing grout at sections. To correct should schedule repairs to regrout floor tile to provide a smooth cleanable surface at the dishwashing area of the kitchen. Observed the exhaust fan at the employee rest room to not be operating properly to vent the employee rest room as required. To correct schedule repairs to the exhaust fan at the employee rest room for proper operation
Observed the some of the light bulbs located in the exhaust ventilation hood to not be operating, and in the two door up right hobart refrigerator with the shielded bulb not lighting. To correct service the lighting at the exhaust hood and for the hobart refrigerator to provide lighting as required.
Observed the hand sink located beside the prep sink of the back kitchen area without hand soap in dispenser. To correct provide hand soap for the dispenser or a soap dispenser at the back kitchen area hand sink to encourage proper hand washing at the back kitchen area
Observed the wall tile to be loose or missing from the wall behind the cooking area equipment at the cooks area under the exhaust ventilation hood. To correct schedule repairs to provide a cleanable wall surface at the cooking area of the kitchen
Observed several items to numerous to list that need to be scheduled from removal from the kitchen area. Several tools, saws, air compressor, drum set, desks, wait station with unused juice dispenser for orange/apple juice, should inventory items not intended to be used and schedule removal from the kitchen to prevent potential insect or rodent harborage
Observed food preparation and cooks area with probe thermometers still in original package from purchase. To correct have probe thermometers readily available for employee use to check foods from proper holding and cooking temperatures daily as required
Observed the preparation area gloves use, instruct employees to use gloves properly when interruptions occur in the operation, to change gloves when appropriate.
Observed ice scoop with cracked surfaces located by the ice machine, to correct should replace cracked ice sco0p to provide easily cleanable surfaces. Observed wooden knife block for knives at wait station, the slots in the block are considered not easily cleanable. To correct should remove wooden knife block from kitchen area.
This incident (27258) does not have any more information on it
This incident (41953) does not have any more information on it
(Critical) Observed floor drain in kitchen connected to hand sink drain with clogged condition or slow draining. Should schedule repairs to clean out or repair drains for proper flow of drain water away from kitchen areas as required. , observed floor drain in kitchen connected to hand sink drain with clogged condition or slow draining. Should schedule repairs to clean out or repair drains for proper flow of drain water away from kitchen areas as required. 11/02/2010 observed drain line cleaned out with water draining freely and no clogging or slow draining. This item was corrected
(Critical) Observed mop sink faucet with an atmospheric type vacuum breaker. Found a terminal shut off valve on hose connected to mop sink faucet. This item was corrected by pic removing hose from mop sink with terminal shuf off. May only use hose without terminal shut off valves or when ever using a hose with a terminal shut off valve you would need to install a presure type vacuum breaker at least 6 inches above the highest use point or as required by local plumbing codes.
(Critical) Observed raid ant insecticide located on floor of back kitchen storage area. Should only use insecticides approved for use in kitchens, follow labeling instruction as to intended use. This item was corrected during inspection by pic removing it from the facility
Observed knife block with slots that are considered not easily cleanable should use a cleanable knife storage rack designed to be properly cleaned frequently as required
Observed single use aluminum pans and lids stacked in kitchen on washed utensil storage locations in the back kitchen areas. Should instruct employees to discard single service articles after use
Observed public rest room ceiling leaking water and several ceiling tile with water stains. Should schedule repairs to prevent leaking in these areas
This incident (27268) does not have any more information on it
This incident (41954) does not have any more information on it