1355 E. Michigan Avenue
Saline, MI 48176
(Critical) Raw meat item stored improperly in walk-in-cooler above ready-to-eat food items. Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, holding and display from ready-to-eat food items. Corrected at time of inspection by relocating raw chicken to bottom shelf. Discussion with owner; will use bottom shelf to thaw all raw meat & fish; use separate containers for the different types of meat & fish when thawing. Discussed slitting the package when thawing raw frozen fish
(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without proper date marking. Some other food items found with a 7 day discard date instead of 6 day. Once opened, prepared or removed from freezer please clearly mark with discard date; add 6 days to open/prep date or date removed from freezer. Corrected at time of inspection by properly marking diced tofu and opened whipped cream. Changed dates on other food items to reflect a 6 day discard date. Please remember to add 6 days to the open/prep date or date removed from freezer. If the food item is used within 24 hours date marking is not required; most of the seafood items are used within 24 hours
(Critical) Unapproved insecticide found in cabinet front counter. Please provide insecticide that is approved for use in food establishments. Corrected at time of inspection by removing insecticide from facility; owner will take home
(Critical) Used gloves in two different areas at front counter sushi preparation area. Single-use gloves shall be used for one task only and discarded when damaged, soiled or when interruptions occur in the operation. Corrected at time of inspection by discarding used gloves at sushi preparation area. Gloves may not be set aside to use later once they have been worn
(Critical) Spicy mayo found at improper temperature at front counter sushi preparation area. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. Corrected at time of inspection by discarding the two different kinds of spicy mayo sauce found at 71°F. Per owner these two sauces are usually kept under refrigeration.
(Critical) Chlorine sanitizer concentration low in sanitizer compartment of manual warewashing operation. Corrected at time of inspection by adding additional chlorine to the sanitizer compartment to achieve the proper sanitizer concentration
(Critical) Facility not using sanitizer test kit to measure chlorine concentration at manual warewashing operaration. Corrected at time of inspection by employee using their chlorine test kit to measure the chlorine concentration in the sanitizer compartment of the manual warewashing operation
These areas in need of cleaning: interior trough drain rear kitchen on cook line, refrigeration door gaskets on prep unit rear kitchen, floors under shelving front counter and floor/wall juncture behind cooking equipment. Please clean now and as often as necessary to maintain in clean condition
Some raw wood shelving front counter area. Please refinish or paint any raw wood to provide smooth, non-absorbant, cleanable surface
Dumpster area in need of cleaning. Please clean now and as often as necessary to maintain in clean condition. This is a shared dumpster, owner will discuss with other users
Door gaskets on 3 door prep unit rear kitchen in poor repair. Please replace to provide good seal and so smooth and easily cleanable
This incident (2954) does not have any more information on it
This incident (35433) does not have any more information on it
Dumpster area in need of cleaning. There is excess waste behind the dumpster and in the area surrounding the dumpster. Please clean now and as often as necessary to maintain in clean condition. Contacted owner of plaza at time of inspection; he stated he would take care of the issue immediately. Please call monday if this issue has not been resolved
Sanitizer concentration low in wet wiping cloth solution rear kitchen. Please monitor throughout the day and change as needed to provide sanitizer at proper concentration. Chlorine test kit is available to monitor
These areas in need of cleaning: interior bottom cabinet front counter and interior trench drain on cook line. Please clean now and place on routine cleaning schedule
Food employee observed without hair restraint. Food employees shall wear hair restraints that effectively restrain their hair
Please label all working containers of food in front and rear kitchen
(Critical) (1) some potentially hazardous food items found at improper temperature holding on ice front counter. Critical corrected: at time of inspection discarded all potentially hazardous food items maintaining >41°F. Facility using a tub filled with ice to store some food items; top section of spicy tuna found as high as 55°F. The potentially hazardous food items shall be maintained in a refrigeration unit and maintain at 41°F or below at all times. You may store the wasabi, ginger, cucumbers at room temperature. (2) the in-house dressings found in a pan front counter on the prep table at improper temperature. Critical corrected: at time of inspection discarded the potentially hazardous dressings found at 68°F. The potentially hazardous dressings (mayo based ones) shall be stored in a refrigeration unit and maintain at 41°F or below at all times.
(Critical) Person in charge not familiar with employee health reporting requirements. Critical corrected: at time of inspection found mda employee health poster on rear bulletin board partially covered by ladders. Reviewed content of poster with all staff present at time of inspection. Pic will assure all staff and owner are aware of employee health reporting requirements. These guidelines must be followed, no exceptions
(Critical) Potentially hazardous food items in the 3 door beverage air prep unit rear kitchen found at improper temperature. Critical corrected: at time of inspection discarded all potentially hazardous food items in this unit found at 48°F - 50°F (top and bottom) including all seafood, raw eggs, etc.
Some single-service items stored improperly rear kitchen. Please invert or store in original packaging.
Ceiling above walk-in-cooler in poor repair. Please finish repairs to provide smooth, easily cleanable ceiling in this area
Please hang mops to dry between uses
Floors in some areas, especially floor/wall juncture and floor/equipment juncture in need of cleaning. Please clean now and as often as necessary to maintain in clean condition
Some raw wood shelving units front counter. Please refinish to provide non-absorbant, smooth, easily cleanable surface
Some clutter and unnecessary items found stored in rear kitchen. Please get rid of anything not used in the operation and maintenance of facility. This will make it easier to clean and will prevent potential harborage conditions for insects and rodents.
Front counter handwash sink observed with soiled dishes stored in sink. A handwash sink shall be used only for handwashing
The 3 door beverage air prep unit rear kitchen not maintaining potentially hazardous food at proper temperature. Refrigeration units shall be capable of maintaining potentially hazardous food at 41°F or below at all times. This unit is ordered out of service for the storage of potentially hazardous food until it has been repaired, reinspected and capable of maintaining the food at 41°F or below at all times
(Critical) Sanitizer concentration high in sanitizer solution at manual warewashing operation. Critical corrected: at time of inspection pic emptied sink and set up sanitizer solution at proper chlorine concentration (per manufacturer's label use instructions) pic used chlorine test kit to verify proper concentration.
Used gloves set aside at sushi bar. Single-use gloves shall be used for one task only
Chlorine test kit not being used to monitor chlorine concentration at manual warewashing operation and wet wiping cloth solution
Floor/wall juncture in some areas rear kitchen in need of cleaning, behind cooking equipment and dishwash area. Please clean now and as often as necessary to maintain in clean condition. Overall cleanliness very good
Sanitizer concentration low in wet wiping cloth solution front counter. Please change throughout the day to maintain the proper chlorine concentration for sanitizing wet wiping cloths
Some extra equipment, refrigeration unit and fryer and some maintenance tools and ladders stored in rear kitchen. Please get rid of any items not used and when remodeling completed please remove maintenance items. This will make it easier to clean and prevent potential harborage conditions
These areas in need of cleaning: floor/wall juncture under dishwash area (including area where chemicals stored), floor/wall juncture near unused equipment rear kitchen, interior and surface of rectangular shaped drain on cook line (old tilt kettle drain). Please clean now and as often as necessary to maintain in clean condition. Please consider covering tilt kettle drain on cook line to prevent food build-up in bottom of drain. Please consider storing chemicals on shelving unit under drainboard or in container that can be moved easily to clean floors
Please provide kick plate for bottom of exterior door where rusty
Appears to be small leak under 3-compartment sink. Please repair and maintain in good repair
(1) please store unwrapped straws in container that will minimize bare hand contact with end of straw; provide individually wrapped straws or straw dispenser. (2) please invert single-service containers at sushi bar. Corrected at time of inspection
Observed employee re-using single-use glove. Single-use gloves shall be used for only one task and discarded when damaged, soiled or when interruptions occur in the operation
Some unused equipment and unnecessary items found stored in rear kitchen. Please get rid of any items not used in the operation and maintenance of facility. This will make it easier to keep clean and prevent potential harborage conditions for insects and rodents
(Critical) Repeat violation 2 times. The back prep cooler was found holding product at 46f. Must be holding below 41f. Staff need to be taking temps in coolers twice a day. Use charts left. Complete the risk control plan and fax into me within a week. I will be back in 2 weeks to verify. Adjusted thermostat and temp came down to 39f.
(Critical) I found rice in the warmer at the sushi bar at 100f to 120f. Must be held at 135f or hotter at all times. This has been a chronic problem in this store, so you need to come up with a way to control temps on the rice. Plans are to have 2 cookers/warmers and rotate rice through. I will be back in 2 weeks to verify this method is in place.
Soap was not stocked at the front handsink. Keep stocked at all times.
No paper towels stocked in the mens restroom. Keep stocked at all times. Co
No sanitizer detected at the sushi bar bucket. Keep at 50-100ppm.