2222 Hogback Road
Ann Arbor, MI 48105
(Critical) Staff were not cleaning and sanitizing behind the slicer blade. When cleaning, take off the blade gaurds and thoroughly wash, rinse and sanitize all food contact locations. Corrected by properly cleaning while present.
You need to replace or re-surface the grooved cutting board at cooler #2.
You need a new cover for your grease trap, as your current one has a small hole in it, allowing odors into your kitchen.
The light in the walk in cooler had no shield on it. Staff need to keep on. Corrected by screwing on shield.
You need to have the grease barral stored on the concrete/asphalt.
(Critical) Repeat violation 2 times in a row. Complete the risk control plan. I found all of the foods in the reach in cooler on the sushi line at 47-48*f. Foods must be holding 41*f or less. Do not use this cooler to hold any foods until repaired and you confirm it is holding 41*f or less. All foods were moved into walk in cooler. I will be back on 12/19/14 to re-inspect that this cooler is holding 41*f or less. Staff need to be monitoring temps in all coolers so you catch when coolers are not working properly.
(Critical) I observed a pot of leftover white rice in the cooler with condensation on the lid. This is an unsafe method of cooling rice. When cooling rice, i want you to spread the rice out evenly on a large sheet tray and place uncovered in the walk in cooler. Once rice is below 41*f you can place rice in a covered container. Corrected by implementing the above procedure.
The interior of the dishmachine was found dirty. Clean now and put on a more frequent cleaning schedule.
Staff need to be cleaning the cooking equipment and the floors behind it more often.
The sushi rice mixing bowl was found stored on the floor in the walk in cooler. Store off the floor.
The bottom shelf under the large prep table in the back area is rusted up. You need to have this re-surfaced to remove all the rust.
Salad lettuce was found stored in a non-food grade container. Be sure staff are using only food grade containers to store your foods in.
(Critical) You do not have a sufficient amount of cooler space on your prep line to hold all your potentially hazardous foods. The shrimp batter and egg is being put on ice and not holding product at safe temps. Also, you are stacking product in the one flip top cold rail you do have. You also need additional cold holding at your sushi bar. You need to obtain more cold holding equipment for the cook line and the sushi bar within 30 days.
(Critical) All of the knives on the knife rack were visibally dirty. Staff need to wash, rinse and sanitize knives after using and stocking to knife holders. Corrected by doing such.
(Critical) The owner(pic) is not assuring staff are trained properly and are in compliance with the food code. (see all the priority violations). The pic is responsible for training and assuring staff are in compliance with the food code. I want you to write up a detailed action plan on how you are going to assure compliance with the food code at your facility. I will be back in 3 weeks to get a copy of this plan and to verify it is being implemented.
(Critical) I observed several temperature violations today. I found the shrimp batter at 52*f, the egg for batter at 51*f and thawing shrimp at 59*f. You cannot be using ice to hold your batters cold. . . It is not working. You need to obtain more refrigeration within 30 days. In the meantime, keep batters in coolers. The shrimp was left unattended and thawing too long. Staff need to be monitoring to assure foods don't rise above 41*f when thawing. I did not make them throw out the shrimp, since it was observed to be thawing for under 2 hours.
(Critical) I found 2 chemical spray bottles not labelled. Must always write common name of content within spray bottles. Corrected by doing such.
(Critical) I observed staff rinsing lo mein in the handsink by the salad prep area. Staff are to use the handsinks solely for handwashing. The prep sink is to be used for any food items. Corrected through education.
(Critical) I observed several line cooks wiping their gloved hands on their dirty aprons, thus contaminating their gloves. Pic's need to be watching for this and breaking this unsanitary habit. I will be back in 3 weeks to see that staff are not doing this any longer.
(Critical) Staff were observed washing dishes improperly. The 3 sinks were not set up. . . . . Staff must be setting up sinks properly. The sinks are labelled with fill lines and which one is for detergent, rinsing and sanitizing. Staff had to be trained on this, after which proper set up was observed. Wash all improperly cleaned ware. Corrected while i was present.
(Critical) Sushi rice that was saved from the night before was observed being re-heated for service the next day. All sushi rice from the day before is supposed to be discarded, as you are using time control. Also, the 2 sushi rice containers at the sushi bar were not marked with the 4 hour time. I want you to only have one time window on your sushi rice containers. I will be back in 3 weeks to verify you are doing this. Day old sushi rice was discarded.
(Critical) All of the foods on the main cook line are not date marked as required. You need to get all staff to date mark foods and all are doing it the same way. I will be back in 3 weeks to verify you are in compliance with this. Non date marked foods were discarded.
Many foods in your facility are not being kept covered. Staff need to be keeping lids on foods. Also, stop wrapping foods with paper towels around them.
You need to do a much better job at keeping your kitchen cleaned. The mop closet is dirty too. Clean your storage shelves as well.
Your stoves are very dirty and need to be cleaned much better and more often.
You need to be labelling all of your foods in working containers. None of them are being labelled.
The bar beverage cooler is not draining the liquids out of it. . . Repair.
You have a lot of unused equipment outside your back door that needs to be removed from the premises.
Food prep counters, shelves and carts all found lined with newspapers, cardboard and plastic liners. Discontinue this habit. You need to be using the stainless steel surfaces, which are non absorbant and easily cleanable. You also need to stop using cloth towels under cutting boards. Use approved board stabilizers.
You need a thermometer in the back sushi prep cooler. I also want you to be taking temps in all of your coolers on a daily basis.
Several small flies were observed in the bin where you store empty beer bottles. Obtain a container with a tight fitting lid to store beer bottles and remove bottles and clean bin once every 24 hours.
Most of the kitchen staff did not have hair restraints on. All staff working with food prep must have hair restraints on.
Uncovered bowls of salad toppings stored within the splash area of the handsink. Do not store foods close to the handwash sink.
Soap and paper towels were stocked at one of your food prep sinks. To keep people from washing hands in wrong sink, take down these supplies from food prep sink. Corrected.
Your kitchen and storage areas all need to be cleaned better. You also need to go through and organize your stock/utensils. Staff are not keeping things organized. Thoroughly clean and organize you kitchen and i will stop by in a couple weeks to verify you have done this.
(Critical) I found 4 chemical spray bottles hung on racks next to and above the take out containers by the sushi bar. Chemicals need to be stored away from foods or food contact items. Corrected by moving them to a safe location at the bar.
(Critical) I found 3 cans of unapproved insecticides under the bar sinks. You can only use commercial grade insecticides in your licensed facility. Do not use residential insecticides. Corrected by removing from the store.
(Critical) The auto paper towel dispenser by the dishwasher was found inoperable, thus creating a situation where no paper towels are available at this handsink. Paper towels need to always be available at all handsinks. A new paper towel dispenser is on site and will be put up today. Corrected by stocking a roll of paper towels at this sink and will install new paper towel dispenser asap.
(Critical) The handwash sink at the bar was found being used to store sanitizer solution in it, leaving no handwashing sink available. You will need to put your sanitizer in a bucket and keep this sink accessible for handwashing only! corrected by doing the above.
Ice scoops were being stored directly on top of ice machine. Store in ice scoop holder or in a clean container. Corrected by storing in clean container.
(Critical) Reach in cooler "a" found holding foods at 45*f. Must be holding foods at 41*f or less. You need to service this unit asap. I will be back dec. 5, 2012 to verify this unit has been repaired and holding foods at 41*f or less. Staff need to be doing temperature checks on all coolers on a daily basis!!!
The interior of the large microwave on the main cook line was left very dirty. Staff need to be cleaning microwaves routinely throughout the day.
(Critical) All sushi cooler display cabinets in the front and one in back were not turned on and allowed to get down to 41*f or less before stocking foods in them. Observed crab at 47*f in these units. Staff must arrive early enough to turn on and allow to get to 41*f or less before stocking foods in them. Read thermometers before stocking!!!! corrected by putting foods back into walk in cooler and allowing units to further cool down to 41*f or less.
(Critical) Sushi rice that was on time control from the night before was found stored in the walk in cooler and not discarded as required. Staff must be discarding rice after 4 hour time period. You are not allowed to save this product. Corrected by discarding.
The interior of the dishmachine was observed dirty. Staff need to thoroughly clean this routinely.
The diffuse was observed dirty on the soda gun. Staff need to be removing nozzle and thoroughly cleaning once every 24 hours. Use a brush.
Cups and cup lids stored on dirty shelf surfaces. You need to routinely clean shelves.
Repeat violation 2 times!!! i observed chicken broth in a large stockpan with solidified fats on the surface. Staff need to be held accountable to break down hot foods into shallow hotel pans and cool in walk in cooler in that manner. Ann needs to verify her staff are following these procedures!!!
The chest beverage coolers at the bar have water holding in the bottom. Have serviced so all water self drains out of the units.
I observed foods stored in several non-food grade containers. Obtain approved food grade storage containers.
The dumpster door was left open and birds observed in dumpster. Keep lids/doors closed after using.
The mop sink was plugged and had standing dirty water in it. You need to be sure drains are clear and working properly.
(Critical) Left over rice was found improperly re-heated in the rice warmer. Rice was found at 115*f. Must be re-heated on stove or in microwave to a minimum of 165*f before transferring to rice warmer. Corrected by re-heating to >165*f. Staff need to use thermometers to verify temps.
(Critical) The egg and batter was set up improperly with ice and temps of product were observed at 54*f. Use smaller batches and larger bowls for ice so containters are immersed completely in ice. Staff must maintain ice levels throughout daily operations. Corrected by setting up proper ice baths.
Napkins and to go containers found stored in the employee restroom. Do not store them here. Also, a utensil rack was stored in a high traffic area. Store in more protected area. Corrected.
Cooling methods for hot broths, sauces and rice need to be modified. Place rice on sheet trays and cool in walk in cooler. Broths/sauces need to be put into shallow pans or you need to purchase ice paddles to stir foods with while cooling in the walk in cooler or freezer. Use cooling charts i left you to verify your cooling methods are meeting the criteria.
(Critical) You do not have a consistent date marking system here with all staff. Some are posting make dates, others use by dates and many items were not dated at all. Ann has stated she wants the use by dates on all items. Be sure you are date marking all thawed sushi meats/seafood/fish and seafood salads. I will be back in 2 weeks to verify a consistent date marking system has been implemented.
Clean the fryer and the area around the fryer better and more often.
The grease barrel needs to be emptied more often. Clean the spilled grease from the asphalt.
Store your clean kitchenware in a more protected manner, such as in containers with lids on them or in drawers. I observed them stored on racks in high traffic areas where they are susceptable to contamination.
The handsink at the sushi bar was obstructed by a bowl of water being stored in the sink. Do not store anything in this sink and use the handsink only for handwashing.
You folks need to clean your storage shelves and racks more often.
A properly calibrated metal stemmed thermometer was not available. The one you have is rated from 50*-500*f. Use ones that are rated 0*-220*f.
I observed food (lettuce and vinegar) stored in on-food grade containers. Obtain food grade containers to store foods in
Repair the leaking sink faucet at the sushi bar.
Ice scoop stored on top of ice machine on unclean surface. Store on a clean surface. Corrected.
Observed water leaking from hot water connection to faucet. To correct repair hot water connection
Found wiping cloths stored on counter in entire facility. To correct store wiping cloths completely submerged under sanitizer in sanitizing buckets.
Found the back cooking hood soiled with dusty buildup. To correct clean as soon as possible and clean on a more frequent schedule.
Found floor in sushi bar (under equipment, edges and corners) soiled and with accumulation. Found floor in storage building soiled with accumulation of debris. To correct thoroughly clean floors and clean at a more frequent schedule
Found brown rice cooling portioned and covered in two-door reach in cooler. To correct cool rice uncovered and in thin layers. Pic has been reminded that tcs-food must be cooled from 135°F to 70°F in 2 hours and from 70°F to 41°F in four hours.
Found paper towel dispenser in employee restroom broken. To correct repair paper towel dispenser
Found in use utensils stored on top of newspaper lined counter. Pic corrected by washing utensils and storing them in clean container.
Found no certified manager employed at this facility. To correct provide a certified manager
Observed employee use bamboo rollers to prepare sushi rolls without plastic lining. Pic corrected by having employees line bamboo rollers with plastic wrap
Observed dishwasher with soiled gloves rinse gloved hands and then attempt to handle clean dishes. Pic corrected by having employee remove gloves, wash hands, and then handle clean dishes.
Found inaccurate thermometer in side sushi display cooler. To correct replace thermometer.
Found cases of single-use utensils on the floor of the storage building. To correct store single-use utensils on shelf at least six inches off the floor