Sushi.Com

Contact Information

715 N. University
Ann Arbor, MI 48104

Health Report - 01/28/2014 (2 critical incident(s))

(Critical) Observed large stock pot of cooked rte soup in upright cooler in prep area not cooling correctly. In order for phf to be rapidly cooled, need to utilize shallower pans and ice baths or ice wands before placing hot soup in cooler. Whatever cooling method you employ, staff need to be checking internal food temps as food passes through the temperature danger zone. Pic corrected by educating staff on proper cooling methods at time of inspection. I also provided staff proper cooling information in both english and spanish at time of inspection. Violation corrected

(Critical) Observed 10 gallon stock pot of cooked rte soup in upright cooler in prep area with an internal food temperature of 52-55f (soup was made last night per staff). All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to utilize shallower pans and ice baths/ice wands before placing hot foods in upright cooler. Pic corrected by discarding soup at time of inspection. Violation corrected

Observed interior of upright pepsi cooler in basement with a heavy accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Observed several pieces of broken equipment and general clutter in storage room in basement. To correct, please remove all unnecessary items from facility as soon as possible

Observed broken hard plastic plate on interior of rif in sushi bar area. As a result, freezer is not completely sealed and debris is collecting in missing piece area. To correct, please repair or replace rif so all surfaces are smooth and cleanable

Health Report - 07/31/2013 (0 critical incident(s))

Ice machine drain line has slipped down into floor drain creating improper air gap. To correct, please raise ice machine drain line as soon as possible so drain line is 1-2 inches above flood rim of floor drain to maintain proper air gap

Observed interior door gasket on 2 door upright cooler in prep area (near chest freezer) in poor repair (split and hanging). To correct, please repair or replace door gasket as soon as possible

Health Report - 02/07/2013 (1 critical incident(s))

(Critical) Observed pan of raw pork on top shelf of upright cooler in prep area (near chest freezer) directly above rte vegetables. All raw animal products must be stored below and away from all rte foods at all times to protect rte food from possible cross contamination. Pic corrected by relocating raw pork to bottom shelf of cooler at time of inspection

Health Report - 08/13/2012 (0 critical incident(s))

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

Observed non food contact surfaces of slicer (base/guard area) with an accumulation of dried on food debris. To correct, please clean now and on a more frequent schedule

Observed dirty pans stored in handsink in prep area (near ice machine). All handsinks must be fully accessible at all times for proper employee handwashing. To correct, please do not store any items in or around any handsink

Health Report - 02/06/2012 (3 critical incident(s))

(Critical) Observed 2 pans of housemade chicken kimchi, 3 containers of whipped cream, case of rte tofu, and (2) gallon containers of housemade ginger dressing in upright pepsi cooler (near cash register) with internal food temps of 57-67f. Cooler was unplugged at time of inspection. Pic stated that staff must have accidently unplugged cooler when mopping floor last night. All phf must be cold held at 41f or below at all times. To correct, please protect cooler plugs from accidental dislodging and monitor all cooler and food temperatures more often to ensure food is not in temp danger zone. Pic corrected by discarding all mentioned food items from above and plugging cooler back in at time of inspection. Cooler temp was remeasured after 1 hour. . . Now cold holding at 41f. Critical corrected.

(Critical) Observed several pop nozzles on pop machine near ice machine with an accumulation of mold and debris. All pop nozzles and pop machine components must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all pop nozzles at time of inspection. Critical corrected

(Critical) Observed 2 pans of raw pork stored on top shelf of upright cooler in prep area (ice machine side of kitchen) directly above several rte vegetables and sauces. All raw animal products must be stored below and away from all rte foods at all times to protect from possible cross contamination. Pic corrected by relocating raw pork to bottom shelf of cooler at time of inspection. Critical corrected.

Observed dry storage shelves and tops of bulk spice/batter bins in basement storage room #2 with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed single service plastic forks and spoons (for to-go orders) stored all jumbled together in utensil bin in cash register area. All utensils must be stored so the handles are all pointing in the same direction to help prevent possible contamination of food contact portion of utensil (from employee hands)

Observed old equipment, pots, pans and general clutter on shelves in storage room #2. To correct, please remove all unnecessary items from facility as soon as possible

Observed no paper towels at handsink in prep area near ice machine (dispenser broken). Employees currently utilizing white wiping cloth towels for hand drying. Reusing wiping cloths are not an approved method of sanitary hand drying as they can accumulate bacteria. All handsinks must be supplied with soap and disposable paper towels at all times for proper employee handwashing

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

Observed the following areas in need of cleaning: floors under upright cooler and freezer in prep area (accumulation of debris/food debris/utensils), floors and under shelves in basement room #1 (accumulation of debris). To correct, please clean these areas now and on a more frequent schedule

Observed used mop stored in mop bucket in prep area not hung up to dry. All mops must be hung up after use to allow for proper air drying

Health Report - 08/16/2011 (1 critical incident(s))

(Critical) Observed bottle of cold medicine stored with clean utensils and above single service styrofoam carry out containers on shelf in dishwashing area (sushi bar side). All employee medicines must be stored in a designated employee belonging area of kitchen. All medicines must be stored in an area which cannot possible contaminate food, clean equipment or single service items. Pic corrected by discarding medicine at time of inspection. Critical corrected. Please note: no ill employees were observed in facility at time of inspection.

Observed no chlorine test strips in facility to measure bleach concentration in 3 compt sink. To correct, please provide as soon as possible

Observed ice scoop laying in ice bin in prep area (near ice machine). All dispensing utensils must be stored so the handle is up and out of food product to protect food from possible contamination (from employee hands)

Observed freshly prepared stock pot of broth cooling on floor in prep area (near soup station). All food must be stored in a clean, dry location and stored a minimum of 6 inches off of ground at all times to protect from sources of contamination

Observed interior door gaskets on almost all coolers and freezers in facility with an accumulation of debris (and/or mold and debris). To correct, please clean now and on a more frequent schedule. , observed interior of vegetable cooler in basement (room#2) with an accumulation of debris. Please clean now and on a more frequent schedule

Health Report - 02/03/2011 (0 critical incident(s))

This incident (42728) does not have any more information on it

As discussed, locate the thermometer so it can be easily seen. Check the thermometer to ensure that the unit is at a temperature of 41 degrees f. Or below. Also provide a refrigerator thermometer for the reach-in coolers in the basement storage area.

I saw a football stored on a shelf with clean utensils. Clean utensils must be protected from contamination while in storage.

This incident (29503) does not have any more information on it

Health Report - 07/19/2010 (2 critical incident(s))

(Critical) I found that cooked breaded schrimp is sitting out at room temperature. As we discussed at the time of inspection, this food item must be held either hot, over 140 degrees f. Or above. Potentially hazardous food (phf), must never be allowed to 'sit out' at room temperature. This practice is unsafe as rapid bacteria growth will occur. This is a situation that can result in food borne illness. Staff must be educated and monitored, so that they will always maintain phf, at proper temperatures. Corrected at the time of inspection. The shrimp has been discarded

(Critical) I observed a cook handling ready to eat food with his bare hands. As discussed at the time of inspection, staff must use food service plastic gloves at all times. Ready to eat food must never be touched with a bare hand. Bare hand contact on ready to eat food will transfer harmful bacteria, to the food. This can result in food borne illness. Corrected at the time of inspection. This policy was discussed by management with the cook, then he put on gloves.

This incident (62083) does not have any more information on it

This incident (29508) does not have any more information on it