Totoro

Contact Information

215 S. State Street
Ann Arbor
Ann Arbor, MI 48104

Health Report - 06/04/2015 (0 critical incident(s))

Observed all soup spoons in utensil bin in server station stored with food contact portion of utensil pointing up. All utensils and tableware must be stored so the food contact portion of utensil is pointing down (and handles up) to protect spoons from potential contamination (from employee hands)

Observed no paper towel dispenser at handsink in cooking/prep area (loose roll of paper towels currently on shelf next to handsink). To correct, please provide a paper towel holder/dispenser at handsink as soon as possible

Observed 3 compt sink not sealed to wall in dishwashing area. To correct, please seal/caulk sink as soon as possible

Health Report - 12/03/2014 (6 critical incident(s))

(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.

(Critical) Observed no paper towels at handsink in sushi bar. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by supplying paper towels at sushi bar handsink at time of inspection. Violation corrected

(Critical) Observed flat of raw shell eggs stored on top of raw fruits and vegetables in top portion of prep top cooler in cooking area. All raw animal products must be stored below and away from all rte foods to help protect rte foods from potential cross contamination. Pic corrected by relocating raw eggs to bottom shelf of cooler at time of inspection. Violation corrected.

(Critical) Observed no soap at handsink in sushi bar. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by supplying soap at handsink at time of inspection. Violation corrected

(Critical) Observed sushi chef cutting and prepping raw rte vegetables with bare hands in sushi bar area. Chef immediately put on plastic gloves when i introduced myself and informed him i was with the health dept. Food employees cannot handle rte foods with bare hands and shall utilize proper utensils and plastic gloves as required. Corrected by educating staff on rte foods, proper glove use and foodborne illness risk factors at time of inspection. Violation corrected.

(Critical) Observed facility not sanitizing plates and utensils properly as i measured 0 ppm of chlorine in dishmachine. All dishmachines must be sanitizing as per manufacturers directions (50-100ppm) at all times. Pic corrected by priming sanitizer into dishmachine at time of inspection. Ran several cycles after priming. . . Dishmachine now sanitizing at 50ppm. Violation corrected.

Observed paint chipping in several places on dining room walls and near employee doors in back of restaurant. To correct, please repaint all damaged walls as soon as possible

Observed interior of microwave oven in cooking area with an accumulation of dried on food debris (microwave was not cleaned last night). To correct, please clean now and on a more frequent schedule

Observed thermometer in pepsi display cooler near pop machine broken. To correct, please replace as soon as possible.

Observed wet mop stored on floor in dishwashing area. All mops must be hung up after use to allow for proper air drying

Observed ice machine drain lines fallen into floor drain near 3 compt sink (plastic zip tie has broken). All equipment clear water discharge lines must be properly air gapped above flood rim of floor drain. To correct, please re-establish air gap on ice machine drain lines as soon as possible

Health Report - 06/12/2014 (1 critical incident(s))

(Critical) Observed 3 packages of raw shrimp on counter in cooking area with internal food temperatures of 65-70f. According to staff, they left shrimp on counter to thaw at room temperature before lunch, but forgot about it. All phf must be cold held at 41f or below at all times. Pic corrected by discarding shrimp at time of inspection. Violation corrected. , observed pan of freshly prepared cut spinach leaves in pan on counter in cooking area with internal food temperature of 70f. Spinach has been on counter for less than an hour per staff. Cut lettuce and spinach is considered a phf and must be kept at 41f or below at all times. Pic corrected by adding ice to spinach pan at time of inspection. Violation corrected

Observed floors under cooking equipment on cook line with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed raw shrimp thawing at room temperature on counter in cooking/prep area. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria

Observed interior door gaskets on upright freezer in cooking area soiled with mold and debris. To correct, please clean now and on a more frequent schedule

Observed microwave oven in cooking area in poor repair (interior paint is chipping and cannot be cleaned properly). To correct, please replace microwave oven as soon as possible

Observed wet mop stored next to mop sink in mop sink closet. All mops must be hung up to dry after use to allow for proper air drying

Health Report - 12/04/2013 (1 critical incident(s))

(Critical) Observed all phf (raw shell eggs, packages of raw shrimp, fishcakes and cooked dumplings in top and bottom portions of prep unit cooler in cooking area with internal food temperatures of 53-60f (cooler is not functioning correctly). All phf must be cold held at 41f or below at all times. Pic corrected by discarding all above mentioned food items at time of inspection. Violation corrected

Observed prep unit cooler in cooking area not able to maintain 41f or below. Ventilation coils behind cooler have a heavy buildup of dust and debris and cooling coils inside cooler have heavy buildup of ice. Staff corrected at time of inspection by blowing out all coils at time of inspection and removing ice buildup. Rechecked cooler after 30 minutes. Cooler now maintaining 41f. Ok to put cooler back into service

Observed ice machine drain line fallen into floor drain in dishwashing area. All clear water discharge lines for food equipment must have proper air gap above flood rim of floor drain. To correct, please raise discharge line as soon as possible. Pic corrected by raising ice machine drain line above flood rim of floor drain at time of inspection. Proper air gap now maintained. Violation corrected

Observed cracked and chipped paint on ceiling in dishwashing area. Chipped paint is not above 3 compt sink, but if ceiling not maintained, cracked paint will likely spread. To correct, please resurface and repaint ceiling in dishwashing area as soon as possible

Observed floors under grill/deep fryers in cooking area with an accumulation of grease and food debris. To correct, please clean now and on a more frequent schedule

Health Report - 06/13/2013 (1 critical incident(s))

(Critical) Observed employee change out sanitizer bucket of dishmachine at time of inspection, but did not verify sanitizer concentration with test strips before use. Staff need to checking and verifying sanitizer concentration of dishmachine more often and as needed. Pic corrected by educating new staff member on proper sanitizer concentrations and test strip usage at time of inspection. Violation corrected.

Observed no handwashing sign at handsink in ladies restroom. To correct, please provide as soon as possible

Observed walls and ceiling next to vent hood in cooking area with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule. , observed floors under cooking equipment in kitchen with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Health Report - 12/06/2012 (1 critical incident(s))

(Critical) Observed facility not sanitizing glassware and utensils properly as i observed 0 ppm of chlorine in under counter dishmachine in dishwashing area. Dishmachine needs to be sanitizing at 50-100ppm at all times. Will need to manually sanitize all glassware and utensils in 3 compt sink until dishmachine is properly repaired and then inspected by the washtenaw county health dept. Pic has already called for repair. I will check this item at follow up inspection. Correct within 10 days.

Health Report - 06/07/2012 (1 critical incident(s))

(Critical) Observed raw fish stored above rte vegetables in sushi bar cooler and in wic (restaurant does serve rte salads). All raw animal foods must be stored below and away from all rte foods at all times to prevent possible cross contamination. Pic corrected by relocating all fish to bottom shelves at time of inspection. Critical corrected

Observed several soup spoons in utensil bin in server station area (near pop machine) all jumbled together. All utensils and tableware must be stored so the handles all point in the same direction to prevent the possible contamination of the food contact portion of utensil (from employee hands). To correct, please organize utensil bin as soon as possible

Observed floors under fryer and prep unit in cooking area with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed food shelves and clean dishware shelves in dishwashing area with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Health Report - 12/08/2011 (3 critical incident(s))

(Critical) Observed interior of small ice machine in dishwashing area with an accumulation of mold and debris. All ice machines must be washed, rinsed and sanitized as per manufacturers directions and must be clean to sight and touch. Pic corrected by removing all ice from machine, then washing, rinsing and sanitizing all interior surfaces of ice machine at time of inspection. Critical corrected

(Critical) Observed cooks handling rte fried crab and cutting up rte chicken on prep line with bare hands. Food workers may not handle rte foods with bare hands and shall utilize proper utensils and plastic gloves at all times. Corrected by educating staff on bare hand contact, rte foods and foodborne illness risk factors. Also, left food safety information in spanish. Critical corrected

(Critical) Observed can of raid on bottom shelf in sushi prep area and several cans of raid in janitors closet in dining room. Household raid is not approved for use in restaurants. To correct, please discard all unapproved insecticides in facility as soon as possible and obtain insecticide "for use in food service establishments. " pic corrected by discarding all raid cans at time of inspection. Critical corrected

Observed ventilation cover on ceiling in ladies restroom soiled with dust and debris. To correct, please clean now and on a more frequent schedule

Observed stove surfaces in cooking area soiled with a heavy accumulation of greasy debris. Need to clean now and on a more frequent schedule

Observed employee coats stored on top of open box of wrapped chopsticks in hallway in back of dining room. All food and single service items must be protected from sources of contamination at all times. Cannot store employee belongings on top of food or s/s items as they are a potential source of contamination. To correct, please relocate coats to approved location as soon as possible

Observed no bleach test strips in facility to measure sanitizer concentration in dishmachine or wiping cloth buckets. To correct, please obtain proper test strips as soon as possible

Observed exterior surfaces of upright coolers (including handle areas) in corner of cooking line with a heavy accumulation of debris. To correct, please clean now and on a more frequent schedule. , observed top of microwave oven and shelf above microwave oven in cooking area with a heavy accumulation of debris. Need to clean now and on a more frequent schedule

Observed 3 compt sink in dishwashing area and handsink in prep area not sealed to wall. To correct, please reseal both sinks as soon as possible

Observed interior of microwave oven in cooking area soiled with food debris. To correct, need to clean now and on a more frequent schedule

Health Report - 06/07/2011 (2 critical incident(s))

(Critical) Observed various packages and containers of raw sushi grade fish. Shrimp and crab in ric in sushi bar with an internal food temp of 57-63f cooler thermostat is turned on high, but cooler is not functioning properly. All phf must be held at 41f or below at all times. Do not use this cooler to store phf until properly repaired and then inspected by the wash. County health dept. Temporarily corrected violation by discarding all fish, shrimp and crab at time of inspection. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed dishwasher washing dishes in 3 compt sink, but 3 compt sink not set up with any soap, water, or sanitizer. Appeared that dishwasher was minorly scrubbing plates and pans, and just rinsing them off before placing on clean dishware shelf. All dishware and utensils must be washed, rinsed and sanitized after every use. Please retrain all dishwashers on correct 3 compt sink usage as needed. Corrected by educating all staff on proper dishwashing procedures and demonstrating proper 3 compt sink procedures. Mixed sanitizer compt. To 200pppm of quat. Also demonstrated proper test strip usage as well. Critical corrected

Observed no hand soap at main handsink in prep area of kitchen. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing.

Observed interior door gaskets on upright cooler in cooking area with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule

Observed ric in sushi bar prep area not able to hold at 41f or below. Do not use this cooler to store any phf. Please repair as soon as possible.

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

No serv safe certified employee in facility at time of inspection. One employee (hyery lee) stated she has serv safe, but certificate is not on-site. Please fax certificate to carl walczesky at 734 222-3930 once completed

Health Report - 12/14/2010 (1 critical incident(s))

(Critical) I found three frying pans with dried on food debris. As discussed at the time of inspection, food contact surfaces must be frequently cleaned. This means washed, rinsed and sanitized. This is critical in destroying harmful bacteria that is present in food debris. Failure to frequently clean food contact surfaces can result in food borne illness. Staff must be educated and monitored about this critical violation. Corrected at the time of inspection. The pans have been washed, rinsed and sanitized as directed above.

This incident (63013) does not have any more information on it

This incident (30923) does not have any more information on it

The cold water faucet handle is missing, a pair of pliers is being used to operate the faucet. This must be immediately repaired to facilitate hand washing.

I found that the tile floor in the back dishwashing room is in very poor condition. In some places the tile is gone, in other areas it is badly cracked. The floor needs to be repaired/replaced where damaged.