Tian Chu

Contact Information

613 E. Williams
Ann Arbor, MI 48104

Health Report - 03/12/2015 (1 critical incident(s))

(Critical) Follow up site visit 3/12/15: owner has installed an under counter portable hot water heated under handsink in unisex restroom in dining room. Hot water (110f) now available at restroom handsink. Violation corrected

Health Report - 03/04/2015 (2 critical incident(s))

(Critical) Observed no hot water at handsink in unisex restroom in dining room. To correct, please repair handsink so hot water of at least 100f is achieved for proper handwashing. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed slicer blades on meat slicer in basement prep area with an accumulation of food debris. All slicer components must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by disassembling slicer at time of inspection and then washing, rinsing and sanitizing all slicer blades and components at time of inspection. Violation corrected

Observed 2 wet wiping cloths stored on counter in prep area. After use, all wiping cloths must be stored completely submerged in sanitizer bucket to help prevent the accumulation of bacteria on wiping cloths

Observed interior and top rails of prep unit cooler in cooking area with an accumulation of dried on food debris. To correct, please clean now and on a more frequent schedule

Observed several food containers (cans, sauce bottles) stored on floor under shelves in back kitchen area. All food containers must be stored in a clean, dry area and stored a minimum of 6 inches off of floor to protect food items from potential sources of contamination

Health Report - 09/11/2014 (5 critical incident(s))

(Critical) Observed covered bin of recently prepared cooked rice in basement wic with an internal food temperature of 120-130f (rice has been in cooler for 1 hour per pic). This cooling method is not approved. Need to rapidly cool phf from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to spread rice out on a sheet pan and leave uncovered while actively cooling. Staff need to be monitoring food with a food thermometer as it passes through the temperature danger zone. Pic corrected by placing rice on sheet pan and returning to cooler (top shelf, near compressor) at time of inspection. Violation corrected

(Critical) Observed glass of vegetables soaking and cleaning supplies stored in handsink in dishwashing area. All handsinks must be fully accessible for handwashing at all times. To correct, do not store any items in or around any handsink. Pic corrected by removing all items from handsink at time of inspection. Violation corrected

(Critical) Observed no towels at handsink in dishwashing area (dispenser empty). All handsinks must be supplied soap and paper towels at all times for proper employee handwashing. Pic corrected by restocking paper towel dispenser at time of inspection. Violation corrected

(Critical) Observed several individually portioned bags of beef and chicken stored at room temperature on prep counter in cooking area when i first arrived for inspection. Once i introduced myself to the staff, they immediately put all beef and chicken in prep unit cooler. Upon further investigation, discovered same bags of beef and chicken stored under frozen food in prep cooler. Internal food temperatures of beef and chicken were 69-79f. Pic admitted that these bags of beef and chicken were left out during lunch. Also, observed a container of raw shell eggs in same cooler with internal food temperature of 75f. Cannot keep and store phf on counter in the temperature danger zone for unknown lengths of time. All phf must be cold held at 41f or below at all times. Pic corrected by discarding all beef, chicken and raw shell eggs at time of inspection. Violation corrected. , observed pan of raw marinated beef in drawer cooler in cooking area with an internal food temperature of 55-59f (cooler not holding 41f). Rest of drawer cooler filled with chopped vegetables. If wanting to keep phf in this cooler, cooler must be able to cold at 41f or below at all times. Pic stated that since they only have 1 pan of beef, they will now store it in prep top cooler across from rangetop. Drawer cooler will be used to store vegetables only. Pic corrected by discarding raw beef at time of inspection. Violation corrected

(Critical) Observed staff not sanitizing dishware properly as i measured 0 ppm of chlorine in dishmachine. Dishmachine needs to sanitize as per chemical manufacturer directions (50-100ppm) at all times. Pic corrected by priming sanitizer on dishmachine at time of inspection. Rechecked after several cycles, dishmachine now sanitizing at 100ppm. Violation corrected

Observed several stirring spoons stored in glass of room temperature stagnant water in drink station area. Please remember that stagnant water can accumulate bacteria. To correct, need to store all utensils in a clean, dry area at all times. , observed several tongs laying in rte foods (housemade salads, noodles, vegetables) in cooler in drink station area. All in-use utensils must be stored so the handle is extended up and out of food to protect foods from potential contamination (employee hands).

Observed interior of prep unit and drawer coolers soiled with food debris. To correct, please clean now and on a more frequent schedule

Observed several boxes of single service (s/s) items stored on floor in basement storage room. Storage room is not maintained and surfaces are not cleanable (broken concrete, dirt and debris prevalent throughout storage room. All s/s items need to be stored in a clean, dry area, protected from potential sources of contamination and stored a minimum of 6 inches off of ground. To correct, need to remove all s/s items from this storage room and store in approved area or clean up storage room and install some approved shelving units.

Observed old equipment, tools and other general clutter in basement storage room and stairway to roof access. To correct, please remove all unnecessary items from facility as soon as possible

Health Report - 03/06/2014 (0 critical incident(s))

Observed improper storage of utensils at the following locations: 1. At the drink station, several drink stir spoons stored in stagnant water 2. At the main cook line, tongs and pancake turner stored in stagnant water. 3. At the soda machine observed the ice scoop stored in the ice bin. Correct each item by storing the utensils as outlined above.

Observed the following food items stored on the floor: 1. In the rear prep area, several 1 gallon containers of soy and vinegar. 2. In the stairway to the basement, 2 large (approx 5 gal) containers of bubble tea syrup. 3. In the basement, several boxed goods 4. In the basement wic, two large pails of tofu the pic indicates some of these items were just received as part of delivery. Correct by storing food items at least six inches above the floor

Health Report - 08/13/2013 (0 critical incident(s))

The following floor areas were found to have an accumulation of food debris and grease: at the main cook line 1. Under the deep fryer 2. Under the wok table 3. Under the prep top/reach in cooler across from the fryer and stove area in the dishwashing area 1. Under the three compartment sink 2. Under the hand sink correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris an grease. This violation has been observed on previous inspections. Please clean these areas more frequently. Progressive enforcement action may be taken if this violation is observed during subsequent inspections

The following non food contact surfaces of cooking equipment have a heavy accumulation of food debris and grease: in the kitchen at the main cook line 1. The stove top below the burners 2. Under the stove top unit 3. Inside the bottom of the deep fryer 4. The sides of the fryer 5. The sides of the refrigerated drawer unit below the cook top in the basement 1. The case of the grinder power unit correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grease. This item was noted during the three previous inspections. Please focus on cleaning these areas more frequently. Progressive enforcement action may be taken if this violation is observed during subsequent inspections

In the kitchen observed a plastic trash can liner taped over the door of the ice machine to protect it from food splashes. The bag is not smooth or easily cleanable. Correct by removing the bag. If a cover is necessary replace with an approved material. In the basement observed the door of one chest style freezer covered with bubble wrap and the door of another chest style freezer covered with two discontinuous sheets of vinyl. These covering are not smooth, durable, or easily cleanable. Correct by replacing with an approved material. These items were observed during previous inspections

Health Report - 02/22/2013 (0 critical incident(s))

>>>>>in the kitchen observed a plastic trash can liner taped over the door of the ice machine to protect it from food splashes. The bag is not smooth or easily cleanable. Correct by removing the bag. If a cover is necessary replace with an approved material. >>>>>in the kitchen and back kitchen areas observed several pieces of unfinished soft wood particle board used as a shelf for non food contact storage. These boards were noted during previous inspections. They have since been topped with a layer of heavy vinyl. The vinyl is not fully adhered to the shelf and the edges and bottom of the shelf are still untreated. Correct by replacing the piece of wood with an acceptable material or finishing the shelf with an approved material so it is non-absorbent and smooth. This item was noted in a previous inspection. >>>>>in the basement observed the door of one chest style freezer covered with bubble wrap and the door of another chest style freezer covered with two discontinuous sheets of vinyl. These covering are not smooth, durable, or easily cleanable. Correct by replacing with an approved material.

The following non food contact surfaces of cooking equipment have a heavy accumulation of food debris and grease: in the kitchen at the main cook line 1. The stove top below the burners 2. Under the stove top unit 3. Inside the bottom of the deep fryer 4. The sides of the fryer 5. The sides of the refrigerated drawer unit below the cook top in the basement 1. The case of the grinder power unit 2. The "back side" of the blade of the food slicer correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grease. This item was noted during the two previous inspections. Please focus on cleaning these areas more frequently

The following floor areas were found to have an accumulation of food debris and grease: at the main cook line 1. Under the deep fryer 2. Under the wok table 3. Under the prep top/reach in cooler across from the fryer and stove area in the dishwashing area 1. Under the three compartment sink 2. Under the hand sink correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris an grease. This violation has been observed on previous inspections

Health Report - 08/01/2012 (0 critical incident(s))

Observed, in the back kitchen area above the soda syrup storage rack, a piece of unfinished soft wood board used as a shelf for non food contact storage. Correct by replacing the piece of wood with an acceptable material or finishing the shelf with an approved material so it is non-absorbent and smooth. This item was noted in a previous inspection

The following non food contact surfaces of cooking equipment have an accumulation of food debris and grease: 1. The stove top 2. Inside the bottom of the deep fryer correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grease. This item was noted during a previous inspection

Health Report - 01/10/2012 (0 critical incident(s))

The following floor areas were found to have an accumulation of food debris and grease: 1. Under the deep fryer 2. Under the prep top/reach in cooler across from the fryer and stove area. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris an grease.

Observed, in the back kitchen area above the soda syrup storage rack, a piece of unfinished soft wood board used as a shelf for non food contact storage. Correct by replacing this piece with an acceptable material or finishing the shelf with an approved material so it is non-absorbent and smooth

The following non food contact surfaces of cooking equipment have an accumulation of food debris and grease: 1. The stove top 2. Inside the bottom of the deep fryer correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grease

Health Report - 06/22/2011 (4 critical incident(s))

(Critical) I found liquid eggs at a temperature of 50 degrees f. Located in the top holding pans on top of a prep unit. As discussed, potentially hazardous food (phf) must be held cold at a temperature of 41 degrees f. Or below. The staff must frequently check food temperatures with their metal stem thermometers. Safe food storage temperatures must be maintained at all times to prevent food borne illness. Make any needed repairs required to ensure that this prep unit maintains a temperature of 41 degrees f. Or below at all times. A follow-up inspection will be made to ensure that this critical violation is corrected.

(Critical) I found a containers of raw chicken and fish stored directly over lettuce and other vegetables. As discussed, raw fish, poultry and beef must be stored below and away from ready to eat foods. These is to protect those foods from contamination. Corrected at the time of inspection. The raw chicken and fish were relocated as directed above.

(Critical) The dishwashing machine is not dispensing chlorine based sanitizer. As we discussed, this means that dishes and utensils are not be properly disinfected as required. Management and staff must use your chlorine test strips to determine that the dish machine is functioning properly. Dishwashing chemical storage containers must also be checked to ensure they are full. A service rep has been contacted at the time of inspection and will be on site today to investigate the problem. A follow-up inspection will be made to ensure that this critical violation is corrected.

(Critical) I found raw beef and chicken stored in the refrigerated storage drawers under the cooking equipment at a temperature of 52 degrees f. As discussed at the time of inspection, potentially hazard food (phf) requiring cold holding must be stored at a temperature of 41 degrees f. Or below. Staff must use their food thermometers to monitor food temperatures. Phf, must be maintained at a temperature of 41 degrees f. Or below at all times to prevent food borne illness. The owner turned down the temperature setting of this unit, to drop the temperature. She was also instructed to immediate contact a service rep to repair the unit, if the temperature does not rapidly drop to 41 degrees f. Or below. A follow-up inspection will be made to ensure that this critical violation is corrected.

I observed beef sitting out thawing at room temperature. As discussed, it is not safe to thaw potentially hazardous food at room temperature. Immediately discontinue this practice. Corrected at the time inspection. The beef was put into the walk-in refrigerator.

I observed that meat cleavers are being stored in between counter tops and equipment. This practice must be discontinued, it is not sanitary. The utensil may become contaminated. Contaminated utensils will contamination food and work surfaces.

The overhead lighting in the main prep area needs cleaning. Physical structures must be frequently cleaned. Do not allow dirt and dust to accumulate as it can contaminate food and work surfaces.

The stove top needs a good cleaning. The non-food contact surfaces in a restaurant must be frequently cleaned. A high level of sanitation must be maintained. Increase the cleaning frequency of non-food contact surfaces.

Health Report - 12/28/2010 (1 critical incident(s))

(Critical) This incident (42978) does not have any more information on it

This incident (30498) does not have any more information on it

Provide a refrigerator thermometer for the reach-in refrigerator in the main prep area. Use it to monitor the internal temperature of the unit, it should be 41 degrees f. Or below.

Staff could not locate a food thermometer. It is critical to have 2-3 accurate food thermometers easily accessible to food preparation areas. Use them to frequently check food holding temperatures.