Umi Sushi

Contact Information

3393 Plymouth Rd Suite 200
Ann Arbor, MI 48105

Health Report - 02/25/2015 (0 critical incident(s))

Manual warewashing set up without a rinse step. Washed utensils and equipment shall be rinsed before sanitizing to remove cleaning chemicals. Discussed with pic; are using first sink for pre-soaking, middle sink for hot, soapy water for washing and third sink for sanitzing. Will pre-soak, pre-rinse in first sink; then remove utensils & dishes to soiled dish cart; then set up the wash, rinse, sanitize sinks to begin proper manual warewashing

Observed one plastic shelving unit in walk-in-freezer and one in walk-in-cooler. In addition old boxes used to store food in wif. Please remove old boxes and provide smooth, easily cleanable shelving unit in both units

No ambient air thermometer present in left sushi display cooler front counter. Please provide an accurate ambient air thermometer and place for easy viewing; monitor temperature several times daily

Single-service cup used for dispensing in bulk soy sauce container. Please provide a durable, smooth, easily cleanable scoop for dispensing

Health Report - 08/15/2014 (3 critical incident(s))

(Critical) Observed menus with incomplete consumer advisory. Please add disclosure statement to all menus. Current menus have proper reminder statement, not corrected. Owner will add stickers to in-house menu and re-print special menu with complete wording for consumer advisory. Provided owner with proper wording for consumer advisory

(Critical) Bowl of pooled eggs and small insert pan of raw shrimp found at improper temperature double stacked on top of prep unit. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by discarding pooled eggs and raw shrimp found at 51°F - 52°F. All other food items in insert pans in top section of unit maintaining at proper temperature. In future please do not double stack potentially hazardous food items in top section of prep unit and use your thermometer to monitor food temperatures throughout the day

(Critical) Please provide parasite destruction letters for all raw fish suppliers. The letter should specify a time and frozen temperature relationship for proper parasite destruction. Not corrected. Facility uses four raw fish suppliers - sysco, true world, yamasho and nishimoto. On a reciept from nishimoto the proper parasite destruction statement was present

Some food containers cracked on top ledge. Please replace with durable, smooth, easily cleanable food-grade containers

(1) observed leak under handwash sink rear kitchen. Container of standing water under sink. Please repair and maintain in good repair. (2) top of vacuum breaker missing from mop sink. Please replace

(1) observed cardboard lining several shelving units. Cardboard is absorbant and not easily cleanable. Please remove. (2) piece of plastic and plastic wrap attached to shelf on soiled dish side of 3-compartment sink. Please replace with smooth, easily cleanable surface. For example stainless steel or plexi-glass.

Observed innaccurate ambient air thermometer in two door reach-in-cooler front counter. Please provide accurate thermometer and monitor temperature several times daily

These areas in need of cleaning: handle area microwave oven front counter, handle area toaster oven & exterior toaster oven, counter under paper towel dispenser front counter and floor/wall juncture in some areas of kitchen. Please clean now and as often as necessary to maintain in clean condition

Health Report - 02/12/2014 (0 critical incident(s))

Observed an accumulation of scale on edges of ice machine in sushi bar area. To correct, please clean now and on a more frequent schedule (may need to de-lime ice machine)

Observed opened box of plastic gloves and clean utensils stored directly underneath paper towel dispenser at handsink in sushi bar. All clean equipment and single service items must be stored in a clean, dry area and not exposed to potential sources of contamination. To correct, please relocate gloves and utensils out of handsink splash zone to approved location as soon as possible.

Health Report - 08/05/2013 (1 critical incident(s))

(Critical) Observed pans and utensils stored inside of handsink in sushi bar area. All handsinks must be fully accessible at all times for proper employee handwashing. To correct, do not store any food containers, pans or utensils in or around handsink. Pic corrected by removing pans and utensils from handsink at time of inspection. Violation corrected

Observed several food containers stored on floor in wif. All food must be stored in a clean, dry area and stored a minimum of 6 inches off of ground to protect food from possible sources of contamination

Observed exterior tops and edges of bulk rice bins in dry storage area with an excess accumulation of food debris. To correct, please clean now and on a more frequent schedule.

Observed bell type vacuum breaker on mop sink not maintained (top cover is missing). To correct, please replace missing cover as soon as possible

Observed floors under fryer and prep unit cooler in cooking area with an accumulation of debris. Also, observed wic floor with an accumulation of sticky debris under food shelves. To correct, please clean all these areas now and on a more frequent schedule.

Health Report - 02/20/2013 (0 critical incident(s))

This incident (31371) does not have any more information on it

This incident (43245) does not have any more information on it

Health Report - 08/16/2012 (2 critical incident(s))

(Critical) Observed 2 open employee beverage cups in cooking and sushi bar areas. All employee drinks must be covered with a lid and have a straw to protect employee hands from possible contamination (from edge of drinking cup). To correct, please train employees in proper eating, drinking procedures as needed. Pic corrected by discarding drinks at time of inspection and educating staff at time of inspection. Critical corrected

(Critical) Observed blade on hand held can opener and 2 vegetable peelers on clean dishware rack in dishwashing area with a heavy accumulation of dried on food debris (equipment was not washed and sanitized after last use). All fcs of equipment must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing can opener and peelers at time of inspection. Critical corrected.

Observed interior door gaskets in rif in sushi bar area with an accumulation of water and dirt/debris. To correct, please clean now and on a more frequent schedule

Observed floors in wic, wif, and under ice machine in sushi bar area with an accumulation of food debris/wrappers/debris. To correct, please clean now and on a more frequent schedule

Observed food container stored in handsink in sushi bar area. All handsinks must be fully accessible at all times for proper employee handwashing. To correct, please so not store any items in or around handsinks at any time.

Health Report - 02/15/2012 (0 critical incident(s))

Observed hot water fixture on handsink in prep area stripped out and not fully closing when shut off (resulting in water dripping). To correct, please repair or replace handsink fixture as soon as possible

Observed in use wiping cloth bucket in dishwashing area with a bleach concentration of less than 25 ppm. All wiping cloths must be stored and completely submerged in a sanitizer concentration as specified on chemical label (in this case 50-100ppm).

Observed styrofoam cups floating in 5 gallon buckets of soy sauce in prep area. Bowls and cups are not approved scooping devices as they are a source of potential contamination (from employee hands). To correct, please obtain and utilize proper scoops/ladles as soon as possible

Observed floors under ice and pop machines in sushi bar area with an accumulation of debris/broken glass/dishware. To correct, please clean now and on a more frequent schedule

Health Report - 08/17/2011 (2 critical incident(s))

(Critical) Observed several pop nozzle barrels on pop machine with an accumulation of mold and debris. All pop nozzles and pop machine components must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all pop nozzles and pop machine components at time of inspection. Critical corrected

(Critical) Facility not sanitizing dishware and utensils properly. Observed sanitizer concentration in 3 compt sink too low as concentration was between 0-25 ppm of bleach at time of inspection. To correct, please follow manufacturers directions on chemical bottle when mixing sanitizer (in this case 50-100 ppm) and verify concentration with proper test strips as needed. Pic corrected by remixing sanitizer compt to 50 ppm at time of inspection. Critical corrected

Observed floors and walls behind fryers and grill with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed non-food contact surfaces of cooking equipment (under grill, sides of fryers) with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule.

Health Report - 02/17/2011 (0 critical incident(s))

Observed non-food contact surfaces of cooking equipment (mainly under grill and next to deep fryers) with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed floor under grill, deep fryers and prep unit cooler with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed interior of microwave oven in sushi bar area with a heavy accumulation of debris. To correct, please clean now and on a more frequent schedule

Health Report - 08/05/2010 (3 critical incident(s))

(Critical) Observed in use containers of flour and corn starch on clean dishware rack soiled with old food debris (containers have not been cleaned in several days). All pans and utensils must be washed, rinsed and sanitized as required and must be clean to sight and touch. Do not keep refilling food containers with new food product without proper washing and sanitizing. Pic corrected by washing, rinsing and sanitizing flour and corn starch containers at time of inspection. Critical corrected. , observed food contact portions of small grater and mandolin slicer on clean dishware rack across from 3 compt sink with an accumulation of food debris (equipment was not cleaned before being stored on clean dishware rack). All food contact portions of equipment must be washed, rinsed and sanitized after every use and surfaces must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing grater and slicer at time of inspection. Critical corrected.

(Critical) Observed containers of housemade rte spicy chili sauce and housemade ginger salad dressing on wic shelf with no consume by datemark label. All housemade phf rte sauces and dressings must be properly datemarked with a 7 day consume by datemark label (day 1 is prep date). Pic corrected by properly datemarking freshly prepared containers of chili sauce and salad dressings at time of inspection. Critical corrected.

(Critical) Observed 3°Flats of raw shell eggs on shelf in wic stored above open box of raw rte cucumbers. All raw animal foods must be stored below and away from rte food items at all times to avoid possible cross contamination. Pic corrected by relocating eggs to bottom shelf of wic and storing cucumbers on upper shelf. Critical corrected

Observed employee hat and t-shirt stored on top of open box of rte sugar packets on shelf in dry storage area near back door. All employee belongings must be stored in a designated area where they cannot contaminate food, utensils or single service items. To correct, please relocate hat and shirt to proper storage area as soon as possible

Observed working containers of flour and corn starch on dry storage shelf across from 3 compt sink with no labels. Once removed from original packaging, all spices must be properly labeled with food common name for proper identification

Health Report - 02/24/2009 (1 critical incident(s))

(Critical) Observed container of rte housemade mayo/chili sauce on wic shelf with no consume by datemark label. All phf rte housemade sauces and dressings must have a 7 day consume by datemark label (day 1 is prep date). Pic corrected by properly datemarking housemade sauce. Critical corrected

Observed plastic liner on dry storage area shelf near 3 compt sink. To correct, please remove unapproved liner on shelf so all surfaces are smooth and cleanable

Observed several working containers of spices and squeeze bottle of water not labeled with common name. Once removed from original containers, all spices and food items must be labeled with product common name at all times

Observed 2 ice scoops in pop machine ice bin with handles stored in ice. All dispensing utensils must be stored with the handle extending up and out of product to prevent contamination

Observed interior of microwave oven in sushi bar area soiled with a heavy accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed package of shrimp in food prep sink near 3 compt sink being thawed in standing water. Please cease this practice immediately. All phf must be thawed under refrigeration or under cool running water

Observed exterior doors of reach in coolers and wall next to deep fryers with an accumulation of debris. To correct, please clean now and on a more frequent schedule