Teriyaki Time

Contact Information

314 Detroit Street
Ann Arbor, MI 48104

Health Report - 02/22/2011 (1 critical incident(s))

(Critical) Found numerous covered and portioned containers of brown rice improperly cooled (brown rice at 90°F after almost 4 hours). Pic corrected by having employee discard brown rice, and reminded employee to cool rice from 135°F to 70°F in 2 hours, and then from 70°F to 41°F in 4 hours.

Found used single use gloves on top of covered containers in the 2 door prep top cooler. To correct use single use gloves once, that is once removed from hands single use gloves must be discarded, not re-used.

Found the floor under the fryer soiled with greasy splash and accumulation. To correct clean as soon as possible, and clean on a more frequent schedule to preclude accumulation. ,

Found the tiled floor in the kitchen and dining area with cracks, chips, and uneven surfaces. To correct repair/replace tiled floor to be durable, smooth, and easy to clean.

Found a container of frozen chicken thawing on a stack of supplies by the 3 compartment sink. Pic corrected by placing frozen chicken in the bottom shelf of the 3 door reach in cooler.

Found hood and hood filters soiled with grease and build up. Found the evaporator fans in the 3 door reach in cooler soiled with dusty build up. To correct clean as soon as possible, and clean on a more frequent schedule.

Found the faucet of the 3 compartment sink wrapped and held together with plastic wrap. To correct repair/replace faucet.

Found the pop nozzles of the self service beverage machine sticky. To correct clean as soon as possible, and clean on a more frequent schedule.

Found water pooling on the bottom of the 2 door prep top cooler. To correct verify that cooler is functioning properly, and clean cooler.

Health Report - 08/27/2010 (2 critical incident(s))

(Critical) Found sushi rice on time control without monitoring chart or label indicating when sushi rice is to be discarded. Pic corrected by providing a monitoring charts with appropriate times. Pic has been reminded that labels or charts are required if time control policy is to be used.

(Critical) Observed an employee drink from a cup without lid and place cup on slicer. Pic corrected by pouring out beverage and taking cup to the dishwashing area. Pic has been instructed to monitor that employee are drinking from cups with lid and straw in food prep areas.

Found numerous tiles in the kitchen cracked. Found the tile and coving in the restroom loose, and missing tile. To correct repair tile and coving.

Found various plastic squeeze bottles of oils and sauces without labels. To correct provide labels.

Found the floor and walls surrounding the fryer soiled with heavy greasy build up and accumulation. To correct clean areas around fryer and clean on a more frequent schedule.

Found water pooling in the bottom of 2 door prep top cooler. To correct verify if cooler is properly functioning, and clean bottom of cooler

Found no toilet paper in the unisex restroom. To correct provide toilet paper.

Found utensils behind the front counter drawer stored with handles in mixed directions. To correct store single use utensils with handles in one direction to minimize contamination.

Found wiping cloth stored on top of prep table. To correct store wiping cloth completely submerged under sanitizer.

Manager states he has recently taken manager certification class, but has not received certificate. To correct provide certificate as soon as possible.

Observed employee working in the food prep area not wearing hat/hair restraint. To correct provide hat/hair restraint, and remind employees to wear them.

Found the front side door and the back door propped open. To correct either install screen doors or keep doors closed.

Found fly swatter stored on top of worktop cooler. To correct if fly swatter is used, store in an area away from food areas, and ensure insect parts will not contaminate food and food surfaces.

Observed flies in the kitchen and dining area. To correct keep doors closed, and other appropriate pest control measures

Found single use glove hanging from the edge of the hot holding unit, used multiple times to handle cooked chicken. Found single use glove in a container of beef in the 3 door reach in cooler. To correct either use single use gloves once or replace with durable utensils such as tongs.

Health Report - 03/03/2010 (3 critical incident(s))

(Critical) Found the faucet spout of the 3 compartment sink below the flood rim of the 3 compartment sink, that is no air gap. To correct repair/replace faucet and provide an air gap of at least 1 inch from the spout of the faucet and the flood rim of the 3 compartment sink. , found the faucet spout of the 3 compartment sink below the flood rim of the 3 compartment sink, that is no air gap. To correct repair/replace faucet and provide an air gap of at least 1 inch from the spout of the faucet and the flood rim of the 3 compartment sink. On follow up inspection found the faucet spout of the 3 compartment has been repaired and is at least 1 inch above the flood rim of the 3 compartment sink. Violation corrected.

(Critical) Used a chlorine test kit and found no chlorine residual in the sanitizing bucket in the 3 compartment sink. Pic corrected by adding chlorine to sanitizing bucket (which is used to sanitize dishes), and used a test kit to verify proper concentration. Pic has been instructed to monitor and verify that employees are properly washing and sanitizing dishes. , used a chlorine test kit and found no chlorine residual in the sanitizing bucket in the 3 compartment sink. Pic corrected by adding chlorine to sanitizing bucket (which is used to sanitize dishes), and used a test kit to verify proper concentration. Pic has been instructed to monitor and verify that employees are properly washing and sanitizing dishes. On follow up inspection used a test kit and found proper chlorine residual in the sanitizing bucket in the 3 compartment sink. Continue to monitor that sanitizing bucket has proper concentration. Violation corrected.

(Critical) Found time/temperature control for safety (tcs) food sushi rice 64°F in a rice warmer, that was not turned on. Pic states they originally had kept rice hot above 135°F, but later had quality issues. Pic corrected by discarding sushi rice, and has been instructed to keep rice hot 135°F or above, cold 41°F or lower, or provide and use a time control policy for sushi rice. , found time/temperature control for safety (tcs) food sushi rice 64°F in a rice warmer, that was not turned on. Pic states they originally had kept rice hot above 135°F, but later had quality issues. Pic corrected by discarding sushi rice, and has been instructed to keep rice hot 135°F or above, cold 41°F or lower, or provide and use a time control policy for sushi rice. On follow up inspection found tcs food, sushi rice under a time control policy. Pic has submitted a written policy for time control and has a monitoring chart indicating 4 hour discard times. Continue to follow policy and fill in monitoring chart. Violation corrected.

Found no thermometer in the 2 door prep top cooler and a broken thermometer in the 3 door prep top cooler. To correct provide internal hanging thermometers in coolers.

Found the tiled floor in the kitchen cooking prep area cracked. Found the tiled floor in the dining room area with numerous cracked and damaged tile. Found the edge trim on wall next to mop sink loose. To correct repair/replace cracked and damaged tile in the kitchen and dining room areas and repair edge trim on wall.

Found the top of shaker seasoning soiled with seasoning build up. Found the pop nozzles of the self service pop machine sticky. To correct clean as soon as possible, and clean on a schedule to preclude accumulation.

Found various items stored in an unorganized manner on the basement floor. To correct clean and organize basement and remove items unnecessary for operations.

Found the door gaskets and interiors of coolers soiled. Found the surfaces and edges of cooking hood soiled with greasy build up. Found the sides of the fryers soiled with heavy grease build up. To correct clean as soon as possible, and clean on a more frequent schedule.

Found the utensil storage shelf lined with cardboard and cloth. To correct remove cardboard and cloth lining on shelves.

Found childrens play/rest area next to storage areas in the back room. To correct provide adequate separation (partition) of play/rest area from storage area.

Found the bottom of the back door and floor with gap. To correct repair door sweep or other means to eliminate gap.

Found shaker containers of seasoning and plastic squeeze bottles of oil and sauces without label. To correct provide labels.

Found the floor in the entire cooking and prep areas soiled with heavy accumulation and build up. To correct throughly clean floors and clean on a schedule to preclude accumulation.

Found 2 bags of rice on the floor in the storage room area. To correct store rice on shelf at least 6 inches off the floor.

Found single use aluminum roasting pans being re-used to hold food. To correct discard single use roasting pans, and replace with commercial grade pans.

Found employee personal food stored with food supplies in the prep top cooler. To correct designate employee personal food storage areas, and store personal food in these areas only.