Tamaki

Contact Information

521 E Liberty
Ann Arbor, MI 48104

Health Report - 01/13/2014 (0 critical incident(s))

Observed all single service forks in utensil rack at self serve area in dining room (near pop machine) stored with food contact portion of utensil pointing up. All tableware and utensils must be stored so the food contact portion of utensil is pointing down (and handles are up) to help prevent potential contamination from customer hands

Observed cabinets under pop machine in dining room with an accumulation of debris (loose single service items, debris). To correct, please clean now and on a more frequent schedule

Observed wet mop stored in mop bucket in back kitchen area. All mops must be hung up after use to allow for proper air drying

Health Report - 09/04/2013 (0 critical incident(s))

This incident (34187) does not have any more information on it

Health Report - 07/22/2013 (1 critical incident(s))

(Critical) Back kitchen shelving unit had paint above single service items. The pic removed paint to prevent possible contamination onto items below at time of inspection and will monitor.

Rough wood used as base for ice machine to sit on. Paint/seal to prevent ice water, mop water and other liquids absorbing into the wood.

Dining area's self-serve area had knives, forks, and spoons stored jumbled. Store in same direction to prevent hands from touching the food/lip contact portion of plastic ware.

Health Report - 01/16/2013 (2 critical incident(s))

(Critical) Employees have been educated on where to wash hands (in area where food preparation is done). Observed proper handwashing in appropriate areas/sinks. The pic will monitor and maintain.

(Critical) Front prep cooler had foods at 41 degrees f or lower (35 degrees f). The pic will monitor and maintain.

Health Report - 01/07/2013 (2 critical incident(s))

(Critical) Employees observed washing hands in back room, then coming into prep areas to don gloves and work with ready-to-eat foods. Staff should wash hands in the appropriate handsink/area they are preparing foods to prevent possible contamination. The pic discussed with staff at time of inspection. ,

(Critical) Small prep cooler in front had foods at 43-44 degrees f. Potentially hazardous foods need to be kept at 41 degrees or lower to prevent possible microorganism growth. The pic turned down unit at time of inspection and will monitor to lower temperature or move foods if necessary. ,

Small prep cooler in front service counter unable to keep foods at 41 degrees or lower. Monitor unit and call repair if necessary.

Self-serve dining area had spoons/forks jumbled. Store handles up to prevent hands from touching food/lip contact surfaces.

Health Report - 11/09/2012 (0 critical incident(s))

This incident (34186) does not have any more information on it