Thai Thai (By S & K Kitchen)

Contact Information

2612 Washtenaw
Ypsilanti, MI 48197

Health Report - 04/11/2014 (1 critical incident(s))

(Critical) At onset of inspection, employee was observed assembling egg rolls for cooking, with the skin in direct contact with the lid of the chest freezer which was not clean. This is not an approved food contact surface for prepping. If this is area is to be used occassionally for food prep then there must be a clean approved food contact surface under the food between the food and the lid of the chest freezer. Discontinue this practice of using the top of the chest freezer as a prep table. Corrected by relocating the food and food prep to another approved location. ,

Health Report - 10/29/2013 (1 critical incident(s))

(Critical) Tofu is being cooked in advance , cooled and rewoked. At time of inspection tofu was sitting and draining into pot next to cook line. Temped at 75 degrees f and was cooked about 50 - 60 minutes prior. The cooling process that was further explained was incorrect. Tofu was to be shortly placed on tray covered and put into cooler. In order to expedite the cooling process, place on tray uncovered in order to cool rapidly from 135 to 70 in two hours and then 70 to 41 in an additional 4 hours. Corrected by discussion and putting tofu on sheet tray uncovered into the walk in cooler for the rest of the cooling duration

Health Report - 04/30/2013 (1 critical incident(s))

(Critical) Rice found in bowl on prep table in the kitchen at room temperature. Rice is potentially hazardous. It must be maintained at 135 degrees f or above or 41 degrees f or below. If removed from the rice warmer/cooker, it must be kept cold in cooler awaiting orders. It cannot sit out at room temperature waiting to be woked. Corrected by discarding rice at time of inspection.

The hot water knob is stripped for the handsink in the kitchen. Hot water cannot be turned on and off at the sink by the knob and is being turned on and off by the valve under the sink. Part is on order and should be in by next week. Repair so that the hot water is readily available and supplied by the hot water knob for the faucet.

Health Report - 11/07/2012 (3 critical incident(s))

(Critical) The rice was found to be improperly cooling in stock pot, covered with plastic wrap in the walk in cooler. This is an improper cooling technique. Use a sheet tray and keep uncovered in the walk in cooler to expedite the cooling process. Cool rapidly from 135 to 70 degrees f in the first two hours and then from 70 to 41 degrees f in an additional four hours. Corrected by discussion and discarding rice.

(Critical) Rice found in the walk in cooler cooling from previous evening in excess of 8 hours temped at 52 degrees f. Foun d in stock pot covered with plastic wrap. Potentially hazardous foods including rice must cool rapidly from 135 to 70 degrees f in two hours and from 70 degrees f to 41 degrees f in an additional four hours. Corrected by discussion and discarding rice at time of inspection.

(Critical) The handwash sink in the women's restroom was found to have 60 degrees f water. A minimum of 100 degrees f water is required for proper hand washing. Call for repair/adjustment of hot water heater. This side has a separate hot water heater and only the women's restroom handsink was affected.

Health Report - 05/08/2012 (0 critical incident(s))

Excess frost build up on the freezer. Defrost now and place on a more frequent defrost cycle.

The overflow line from the wok is dripping into a container as it is leaking. Repair or replace valve to stop leaking into container.

Assorted uncovered foods in the 2 door upright cooler. Keep all foods covered for proper protection while in storage.

Shield is missing over the bulbs in the newly remodeled area. Replace shield to minimize potential for glass fragments to get onto foods if bulb should shatter.

Exposed raw wood on divider in the newly remodeled area. Paint or polyurethane to seal the raw wood so that ist is cleanable.

The fryer cabinet needs cleaning. Hood may need cleaning as there are grease drips on hood canopy evidence of hood in need of cleaning. Clean now and place on a more frequent cleaning schedule.

Newspaper lining trays in the walk in cooler are not approved as a liner. There were bags of food on top of the newspaper and not direct contact with a food contact surface. Discontinue this practice and use approved liners such as rubber mesh matting.

New handicap restroom does not have a self closer on the door. Self closers are required to minimize access for insects. Provide a self closer on the door.

Health Report - 11/03/2011 (1 critical incident(s))

(Critical) Two flats of eggs sitting out at room temperature at time of inspection. Do not keep this quantity of eggs out at room temperature. Keep no more than one flat out at a time to use during busy periods. When almost done you may take another flat out to have food out during food prep. Corrected by discussion and discarding eggs.

Utensils are sitting on a cloth towel on table where utensils are stored. This is prohibited. Do not use cloth towel as a liner under utensils. Discontinue this practice.

The cutting board is in poor repair and needs replacement. Replace with an approved cutting board with smooth surface so that it is easily cleanable.

The following non food contact surfaces need cleaning. The outer lid of the top section of the prep unit, the doors of the prep unit, the fryer cabinet, inside and out, the hood filter and the hood canopy, the sides of the equipment, the stove top , top of oven, the shelves on the food cart that sits in front of the cooking equipment. . All of these surfaces are sticky with grease and then food build up due to an exhaust fan that is not working properly. Repair fan and clean up these areas to minimize attraction for insects and rodents.

The exhaust fan is making noise and not functioning properly. In addition there is excessive grease build up throughout the facility and associated food debris most likely due to this issue. Repair fan so that it functions properly to remove grease, fumes and odors. , etc.

There is a leak at the hose bibb by the cooking equipment. Dripping water is dripping into a container. Repair leak.

Walls and floors throughout the facility need cleaning. Most likely accumulation is due to the malfunctioning exhaust fan

Health Report - 05/13/2011 (1 critical incident(s))

(Critical) Employee in dishroom observed drinking out of open cup. This is prohibited. Use a cup with a sipper lid or cup with both a lid and a straw to minimize hand to mouth contact. Corrected by discussion and employee discarding contents of the open cup.

The non food contact surfaces in the kitchen need cleaning including the fryer cabinet and outside of the equipment and handles of equipment. Clean now and place on a more frequent cleaning schedule.

At onset of inspection employees not wearing hats or other means of hair restraint. All food employees including dishroom employees must restrain hair with hats, ball caps or other suitable means of hair restraint.

The manager is not yet certified. Has taken class and not passed exam. Manager's brother just completed class and is scheduled for the exam next week. Once exam is passed and certification information is available please send copy of certificate by fax to perri boman. Fax number is 734 222-3930

Numerous assorted domestic equipment in the facility including, microwaves, mixers, can openers, etc. Replace with commercial nsf approved equipment when in need of repair.

Health Report - 11/19/2010 (1 critical incident(s))

(Critical) Observed toilet tank water inlet to be below the level of the flood rim of the over flow stand pipe. To correct raise the water inlet pipe to be atleast one inch above the flood rim of the over flow stand pipe. This is to protect the water supply from a potential back siphon of tank water into the water inlet device and contaminate the kitchen drinking water distribution system. , observed toilet tank water inlet to be below the level of the flood rim of the over flow stand pipe. To correct raise the water inlet pipe to be atleast one inch above the flood rim of the over flow stand pipe. This is to protect the water supply from a potential back siphon of tank water into the water inlet device and contaminate the kitchen drinking water distribution system. 12/3/2010 observed the water inlet of the toilet tank repaired by replacement of anti-back siphon ball cock device. An air gap as required is now provided for the water inlet above the flood rim of the over flow stand pipe as required of atleast one inch. This item was observed to be corrected at time of follow up inspection

Manager certification course was taken however the individual taking the examination does not read english very well and did not pass the examination. Should reschedule a food service employee to take an approved food safety manager certification course to certify an employee of this establishment. , manager certification course was taken however the individual taking the examination does not read english very well and did not pass the examination. Should reschedule a food service employee to take an approved food safety manager certification course to certify an employee of this establishment. 12/3/2010 pic indicated that as soon as the holiday season is over a class will be attended by an assigned employee of this facility to comply with manager certification requirements, in order for an employee of this facility to become a certified food service manager as required. Submit a copy of the manager certification of completion of an approved course prior to february 19, 2011

An anti-choking poster was not posted at this facility. To correct post an anti-choking poster available from the american red cross

Observed spray head nozzle to be leaking water, should schedule repairs to prevent leaking. Observed rest room with leak at toilet should schedule repairs to prevent leaking

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