T. K. Wu Fine Chinese Restaurant

Contact Information

510 E. Liberty
Ann Arbor, MI 48104

Health Report - 06/02/2015 (2 critical incident(s))

(Critical) Observed several tea pots (for customer tables) on clean dishware shelf in bubble tea area with a small amount of tea in bottom of teapot. All teapots must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all teapots at time of inspection. Violation corrected

(Critical) Observed sanitizer concentration in wiping cloth bucket in cooking area at +/- 1000ppm of bleach. Please remember that bleach can become toxic at excessive levels. To correct, please mix all wiping cloth buckets as per manufacturers directions and verify with test strips as needed. Pic corrected by remixing wiping cloth bucket to 100pppm at time of inspection. Violation corrected. Violation corrected

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

Observed floor drain under prep sink in front bubble tea area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed microwave oven under front counter (bubble tea area) with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed missing light shield and end caps on overhead lights in dry storage area. To correct, please provide as soon as possible

Observed front door to restaurant propped open when i first arrived for inspection. All outer openings to facility must be closed and tight fitting to prevent entry of unwanted pests, insects and birds

Observed interior of dishmachine with an accumulation of scale and debris. To correct, please de-lime interior of dishmachine as soon as possible

Health Report - 12/03/2014 (2 critical incident(s))

(Critical) Observed facility not sanitizing plates and utensils properly as i measured 0 ppm of chlorine in dishmachine. All dishmachines need to sanitize as per manufacturers directions (50-100ppm) at all times. Eco-lab called at time of inspection. Eco-lab arrived at time of inspection and repaired dishmachine. Dishmachine now sanitizing at 50 ppm of chlorine. Violation corrected. Please note: this violation has been cited at 2/3 routine inspections. If violation is cited at anytime in the next year, enforcement actions will be required

(Critical) Staff need to be verifying sanitizer concentration in dishmachine more often and as needed. Corrected by educating staff on proper sanitizer concentrations and test strip usage at time of inspection. Violation corrected. Please note: this violation has been cited at 2/3 routine inspections. If violation is cited at anytime in the next year, enforcement actions will be required

Observed heavy accumulation of dust on ventilation cover in hallway near restrooms. To correct, please clean now and on a more frequent schedule

Observed missing shield/end caps on overhead lights in dishwashing area. To correct, please provide light shields and/or end caps on overhead lights as needed

Health Report - 06/09/2014 (1 critical incident(s))

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without proper 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 by clearly marking diced tofu containers (tofu opened today) and several containers of pre-cooked food items that were removed from the freezer today. Please remind staff once removed from the freezer, opened or prepared these food items shall be clearly marked with the discard date. Add 6 days

Single-service containers used for scoops in some bulk food bins. Please provide durable, food-grade scoops with handles for bulk food bins

These areas in need of cleaning: floor/wall juncture and piping under chinese range, hood filters (per pic cleaned every 2 weeks) and interior mop sink. Please clean now and as often as necessary to maintain in clean condition

Observed boxed food stored on the floor in the walk-in-freezer and some food items stored on overturned crates in the walk-in-cooler. Please reduce your food inventory to accommodate proper food storage on shelving units 6 inches above the floor. More frequent deliveries may be necessary

Some bulk food bins found without proper label. Please label with common name of food item to avoid misuse

Some in-use utensils stored improperly in containers of room temperature water. Please store utensils in a clean, dry location and properly clean and sanitize throughout the day as required

Some light fixtures and light bulbs not operating in rear kitchen. Please repair/replace light fixtures and light bulbs in light fixtures to provide adequate lighting in rear kitchen

Some light bulbs missing protective light shields with end caps in rear kitchen including dry storage. Please install light shields with end caps to properly protect the light bulbs

Observed a saw & ladder and some unused equipment stored in facility. 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 for pests. Please designate an area for tools that are necessary for maintenance in facility and remove the extra

Chlorine concentration low in wet wiping cloth solution rear section of kitchen. Please continue to monitor with your test kit to assure proper chlorine concentration throughout the day

Health Report - 01/10/2014 (5 critical incident(s))

(Critical) Digital food thermometer not accurate. Please provide accurate food thermometer to monitor food temperatures. Corrected at time of inspection by providing accurate metal stem food thermometer and removing digital thermometer (for repair or disposal)

(Critical) No sanitizer present at automatic warewashing machine. Sanitizer shall be provided at proper concentration per manufacturer's label use instructions. Not corrected. Eco-lab has been notified. You will need to manually wash, rinse and sanitize dishes and utensils until dishmachine is repaired. ,

(Critical) Inadequate hot and cold water pressure at handwash sink end of cook line. Please provide hot and cold water at adequate pressure for proper handwashing. Not corrected. Per pic water line burst that services this handwash sink. Repairs not completed. Hot and cold water at adequate pressure at all other sinks including handwash sink rear kitchen and handwash sink front counter. Please repair asap. ,

(Critical) Chlorine test kit not being used to monitor sanitizer concentration at the automatic warewashing machine. Corrected at time of inspection by discussing when to use chlorine test kit; twice a day, before lunch and before dinner to assure proper chlorine concentration. Facility does have the proper chlorine test kit

(Critical) Observed wait staff wearing gloves to bus tables and with same gloves serving food. If used gloves shall be used for only one task and discarded when soiled (after removing soiled dishes from tables). Corrected at time of inspection by discussing with all wait staff. Wait staff removed gloves and washed hands; they are now washing their hands each time after removing soiled dishes from the tables before serving food

One of the light bulbs in the hood canopy found without light shield. Please provide missing light shield to properly protect the light bulb

Some ceiling tiles missing on cook line. Please replace to provide smooth, easily cleanable surface. Per pic ceiling tiles removed to make repairs to water line that burst earlier this week. Will replace once repairs completed

Observed leak in piping under dishmachine. Please repair and maintain in good repair

These areas in need of cleaning: floor/wall juncture throughout facility, especially under refrigeration units and cooking equipment, handle area refrigeration units and ceiling above cook line especially near air vents. Please clean now and as often as necessary to maintain in clean condition

Observed boxed food stored on the floor in walk-in-freezer and some food items stored on overturned crates in walk-in-cooler. Please reduce your food inventory to accomodate proper food storage on shelving units 6 inches above the floor. You may need to get more frequent deliveries

Health Report - 07/09/2013 (2 critical incident(s))

(Critical) Observed employee filling water pitcher at front counter handwash sink. Handwash sinks shall be accessible at all times for handwashing only. Corrected at time of inspection by removing pitcher from handwash sink and discussing with employees use of the 3-comp sink front counter for filling water pitchers in the future

(Critical) No soap available at handwash sink on cook line. Corrected at time of inspection by providing soap at handwash sink. Please monitor soap levels and replace as needed

Observed some single-service cups being used for scoops. Please provide durable food-grade scoops with handles

Some food containers, including some bulk food containers rear kitchen, found without proper label. Once removed from original container please label with common name

Wet wiping cloth found stored improperly front counter and facility storing wet clean cloths on tray for later use. Please store cloths once wet in wet wiping cloth solution. Discussed with staff to discontinue practice of storing damp cloths to use later

These areas in need of cleaning: floors in walk-in-cooler, some shelving units in walk-in-cooler, hood filters and canopy and ceiling on cook line especially near air return vents. Please clean now and as often as necessary to maintain in clean condition

(1) top of vacuum breaker missing for chinese range. Please provide. (2) cook line handwash sink draining slowly. Please repair and maintain in good repair. (3) cold water leaking at dishwash area handwash sink requiring cold water to be turned on under sink. Repair asap and maintain in good repair. (4) observed standing water under pop machine front counter. Please investigate to determine source of water and repair as needed. (5) at time of inspection owner of facility below on-site indicating water leaking in his facility from mop sink area in tk wu. Appears this has been an on-going problem, the landlord has been notified. This needs to be permanently repaired to prevent any future water leaks

Some clutter and unnecessary items found stored throughout facility. Please get rid of any items not used in the operation or maintainance of facility. This includes any unused equipment, dishes, etc. In both front and rear kitchen. This makes it more difficult to clean and provides harborage for insects and rodents. There are also several items stored in the hallway. Please get rid of any items not used and check with the fire department to see if storage in hallway is allowed under fire code. Please make a good effort to remove several unused items before next routine inspection.

Some personal items found stored improperly mainly in front kitchen. Please designate an area for personal item storage to prevent potential contamination. Some personal food in front counter reach-in-cooler. Please designate a shelf and label for personal food storage and place name on food

Certified manager certificate expired for food employee designated as certified manager. Please provide food safety manager certificate for one full time employee within 90 days

Health Report - 01/16/2013 (0 critical incident(s))

This incident (29679) does not have any more information on it

This incident (42768) does not have any more information on it

Health Report - 07/25/2012 (3 critical incident(s))

(Critical) First aid kit found stored impropery in same cabinet front counter as single-service items. Critical corrected: at time of inspection relocated first aid kit to bottom shelf of cabinet front counter with personal item storage

(Critical) Potentially hazardous food maintaining at improper temperature on top and bottom of 3 door beverage air reach-in-cooler on left side of cook line. Critical corrected: at time of inspection discarded all potentially hazardous food found maintaining at 53°F - 59°F on top and bottom of unit. This unit is ordered out of service for the storage of potentially hazardous food. Until the unit is repaired or replaced you may use small quantities of food with ice on top of unit only to get through dinner. The ice level must be above the food level and all parts of the food must maintain at 41°F or below at all times. Use your food thermometer to monitor temperatures

(Critical) Small bowl of wontons found at 105°F on top of hot holding well. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection discarded bowl of wontons. In future wontons will be held hot in boiling water or facility will use time as a public health control for small quantities of wontons through the lunch serve period

Handwash sink on cook line not accessible for handwashing. Please do not store any items in handwash sink and do not block. Corrected at time of inspection by removing soiled dishes from handwash sink

These areas in need of cleaning: hood filters, interior oven (not in use), catch tray on oven, interior fryers and floor/wall juncture on cook line. Please clean now and as often as necessary to maintain in clean condition

3 door beverage air prep unit on cook line left side not maintaining food at proper temperature. Please repair or replace asap

No paper towels available at cook line handwash sink. Please provide paper towels at all times at all handwash sinks. Corrected at time of inspection by providing paper towels in dispenser at handwash sink

Bulk food bin lid missing for one of the bulk food items. Please provide lids to cover food items when not in use

Health Report - 02/02/2012 (2 critical incident(s))

(Critical) Several refrigerated, ready-to-eat, potentially hazardous food items found without proper date marking. These food items once opened, prepared or removed from the freezer shall be clearly marked with the discard date. Not corrected. Discussed with pic which food items need date marking. ,

(Critical) Observed employees not washing their hands when circumstances required handwashing. Critical corrected: at time of inspection interrupted food employees to wash their hands prior to starting food preparation. Arrived at facility at the same time as employees.

Refrigeration door gaskets in poor repair on some reach-in-cooler doors. Please replace to provide good seal and so smooth and easily cleanable

Handwash sink draining slowly end of cook line. Please repair and maintain

No sanitizer present in wet wiping cloth solution front counter. Please add sanitizer and monitor concentration with chlorine test kit

Some clean dishes found stacked wet. Please provide additional shelving to air dry dishes prior to stacking

Bulk food bin lids missing. Please replace to keep food covered when not in use

These areas in need of cleaning: underside of shelf above refrigeration units on cook line and floor/wall juncture in some areas of kitchen. Please clean now and as often as necessary to maintain in clean condition

Health Report - 08/15/2011 (2 critical incident(s))

(Critical) Potentially hazardous food at improper temperature on top and bottom of 3 door prep unit on cook line. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. Critical corrected: at time of inspection discarded all potentially hazardous food top and bottom of 3 door prep unit maintaining at 47°F - 54°F. Most of the food items on top of this unit not potentially hazardous (raw vegetables). Facility will be able to use the other prep unit until unit repaired or replaced. This unit is ordered out of service for the storage of potentially hazardous food until it is repaired or replaced and capable of maintaining phf at 41°F or below

(Critical) No sanitizer present at automatic warewashing machine in rear kitchen. Critical corrected: at time of inspection owner replaced cracked line in sanitizer bucket and primed pump; sanitizer now provided at proper concentration. Please check sanitizer concentration a minimum twice daily

Please provide rubber mats for clean glass storage at front counter that can be cleaned and sanitized. Facility currently using towels and blue mesh-type mat

Ambient air thermometer in 3 door prep unit not accurate. Please replace with accurate thermometer and monitor several times daily. The food shall maintain at 41°F or below at all times

Observed employee rinsing dishes in handwash sink front counter. A handwashing sink may only be used for handwashing

Please provide covers for bulk food bins rear kitchen

Boxes used for food storage in walk-in-cooler. Replace boxes with food-grade containers that are smooth and easily cleanable

These areas in need of cleaning: scoop handles in bulk food bins, faucet handles at handwash sink on cook line, hood filters far right end of cook line and floor/wall juncture in some areas. Please clean now and as often as necessary to maintain in clean condition

Three door prep unit on cook line not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times

Health Report - 02/14/2011 (0 critical incident(s))

Please re-establish air gap, currently air break for steam table drain line. The air gap shall be twice the pipe diameter above the flood rim of the receiving receptacle (floor drain)

White cutting board on prep unit closest to handwash sink found in worn condition. Please resurface or replace if not capable of being resurfaced

Prep unit door gaskets on cook line split. Please replace to provide good seal and so smooth and easily cleanable

Some working containers of food found without proper label. Once removed from original container please label with common name of food. Corrected at time of inspection by labeling flour and sugar containers

Walk-in-cooler floor in poor repair. Please repair and maintain so smooth and easily cleanable

Wet wiping cloth solution found without sanitizer. Please provide sanitizer at proper concentration for storage of wet wiping cloths. Corrected at time of inspection by adding chlorine to wet wiping cloth bucket to achieve 100 ppm chlorine concentration.

These areas in need of cleaning: underside of large mixer rear kitchen and prep unit door gaskets. Please clean now and place on routine cleaning schedule

These areas in need of cleaning: hood filters, oven catch tray and floors under some cooking equipment both sides of cook line. Please clean now and as often as necessary to maintain in clean condition

(1) knives found stored improperly on cook line. Please store in a clean protected location. Corrected at time of inspection by placing knives on knife rack. (2) ice scoop found stored improperly front counter ice bin. Please store ice scoop in a clean protected location or with handle above the ice level. Corrected at time of inspection

Some clutter and unnecessary items found stored in some cabinets rear kitchen, some cabinets front counter and in hallway to restrooms. Please sort through and get rid of any items not used in the operation and maintenance of facility

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

(Critical) Some potentially hazardous food items on top of both prep units maintaining at improper temperature. Critical corrected: at time of inspection (1) discarded bagged pre-cooked chicken maintaining at 51°F on top of prep unit closest to handwash sink. Left side maintaining at 41°F; right side of unit at 51°F. (2) discarded mung sprouts and pooled eggs found on top of prep unit closest to dining room entrance at 52°F. Per food employee was cleaning this unit. Bottom of both units maintaining food at proper temperature.

Facility re-using some single-use food containers for sauce storage on cook line. Please provide food-grade containers that are smooth and easily cleanable

Both prep units on cook line not maintaining food on top at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times. Please call when units repaired and capable of maintaining food at 41°F or below at all times. Until that time you may use small quantities of food on top with ice as long as all food maintains at 41°F or below at all times

Invert clean glasses front counter stored next to pop dispensing machine. Consider providing cleanable mat to drain/dry glasses after cleaning

Please provide proper air gap for one of the ice machine drain lines and walk-in-cooler condensate line. The air gap shall be twice the pipe diameter above the flood rim of the drain

Please replace worn corrugated boxes in walk-in-cooler for bagged food storage. Consider using large bus tubs that are smooth, easily cleanable and non-absorbant

Please provide chlorine test kit to monitor sanitizer concentration at automatic warewashing machine and wet wiping cloth soultion

Chlorine concentration at improper level in wet wiping cloth solution rear kitchen; too high. Please provide chlorine test kit to monitor chlorine concentration. Wet wiping cloths found stored improperly rear kitchen and front counter. Once wet please store wet wiping cloths in wet wiping cloth solution at proper sanitizer concentration