Slurping Turtle

Contact Information

608 E Liberty St
Ann Arbor, MI 48104

Health Report - 06/30/2015 (3 critical incident(s))

(Critical) Follow up site visit 6/30/15: did not observe any employee touch or handle rte foods with bare hands at time of follow up inspection. All food prep employees were wearing gloves on the prep and cook lines and servers no longer garnish rte foods with bare hands (scoops, utensils and shakers are now available for servers). Violation corrected

(Critical) Follow up site visit 6/30/15: customer ice is no longer being used to cool drink mixes and bottles in bar area. All drink mixers that used to be located in ice chest in bar area have been removed and are now located in ric. Violation corrected

(Critical) Follow up site visit 6/30/15: pic stated that all employees in facility have been educated and retrained on proper handwashing procedures (including how and when). Did not observe any handwashing violations at time of follow up inspection. Violation corrected

Health Report - 06/17/2015 (10 critical incident(s))

(Critical) Observed pan of cooked pork loin on counter in prep area with internal food temperature of 64f (staff stated that pork has been on counter for 2. 5 hours). Do not store phf at room temperature. All phf must be held at 41f or below at all times. Pic corrected by discarding pork at time of inspection. Violation corrected. , observed bowl of fresh garlic stored on edge of prep unit cooler on main prep line with internal food temperature of 65f. Please remember that fresh garlic is considered potentially hazardous and must be kept at 41f or below at all times. Pic corrected by discarding garlic at time of inspection. Violation corrected.

(Critical) Observed staff not sanitizing glasses properly as i measured 10-20 ppm of chlorine in bar 3 compt sink. Staff need to sanitizing in bar area as per manufacturers directions on sanitizer packet (100ppm). Pic corrected by remixing sanitizer compt to 100ppm at time of inspection. Violation corrected.

(Critical) Bar staff are utilizing one of the ice chest bins for cooling drink mixers (juices, mixes, bottles) and same ice is being used for customer drinks. Ice that is used for cooling packaged food or drink containers cannot be reused for customer food. To correct, need to install a separator/divider in ice bin which clearly separates customer ice or place drink mixers in another bar cooler. I will check on this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed can opener blade in prep area soiled with dried on food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. Violation corrected

(Critical) Observed covered pan of freshly cooked chicken breasts in drawer cooler on prep line. Chicken has been in cooler for 2. 5 hours (per staff) and had an internal food temperature of 65f. Please remember to utilize shallow pans and leave foods uncovered when actively cooling. Corrected by educating staff on proper cooling methods at time of inspection. Violation corrected.

(Critical) Observed all fresh sushi grade fish and sashimi in sushi display cooler in prep area with internal food temperatures of 50-65f. Cooler was functioning correctly, but display cooler doors were open at time of inspection. All phf must be kept at 41f or below at all times. Please ensure cooler doors are kept tightly shut in between uses. Pic corrected by discarding all sushi and sashimi at time of inspection. Violation corrected. , observed pans of rte bean sprouts, cut leafy greens and raw shell eggs in double pan at end of prep line with internal food temperatures of 49-55f (ice has melted). All phf must be stored at 41f or below at all times. Recommend keeping all cold food items in prep top unit. If using ice to supplement cooling temperatures, need to change ice often. Pic corrected by discarding all bean sprouts, leafy greens and eggs at time of inspection. Violation corrected.

(Critical) Observed unlabeled chemical spray bottle hanging in bar area (most staff unsure what was in bottle). All chemicals must be properly labeled at all times for proper identification. Pic corrected by properly labeling spray bottle at time of inspection (spray bottle was identified as sanitizer). Violation corrected

(Critical) Several employees in restaurant did not wash their hands before changing tasks or handling food on prep line, cooking line and server station areas. Please remember that poor employee hygiene is a significant cause of foodborne illness transmission. Need to train employees on proper handwashing procedures (including how and when) as soon as possible. I will follow up on this violation to ensure compliance. Correct within 10 days. ,

(Critical) Observed several employees in restaurant handle rte foods with bare hands (one food prep employee was slicing and handling sushi grade fish with bare hands, a different food prep employee was handling and topping rte entrees with bean sprouts with bare hands, and 2 different servers were garnishing and topping rte entrees with bare hands in server station area). Food employees shall not handle rte foods with bare hands and shall utilize proper utensils and plastic gloves as required. Pic needs to train all staff on proper glove use immediately. I will check on this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed chemical spray bottle stored on edge of liquor bottle shelf in bar area. All chemicals/toxics must be stored below and away from all food and single service items at all times to help prevent potential contamination. Pic corrected by relocating chemical bottle to chemical storage area at time of inspection. Violation corrected

Observed employee purse stored directly on top of clean knives on bottom shelf of prep table at end of prep line (near wic). All employee belongings must be stored in an area of kitchen which cannot possibly contaminate food or single service items. Pic corrected by relocating employee belongings to approved location at time of inspection. Violation corrected

Observed basement dry storage room floor (including under food shelves) with an accumulation of food debris. To correct, please clean now and on a more frequent schedule.

Observed several ventilation filters in cooking area soiled with grease and debris. To correct, please clean now and on a more frequent schedule

Observed interior surfaces behind all drawer coolers on prep line with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed low light intensity at handsink/end of bar in basement bar area. To correct, please provide more light intensity as soon as possible

Observed interior door gaskets on several reach in coolers in prep area in poor repair (broken). To correct, please inventory all coolers and replace damaged gaskets as soon as possible.

Health Report - 12/09/2014 (5 critical incident(s))

(Critical) Observed no quat test strips on-site to measure sanitizer concentrations in wiping cloth buckets. To correct, please obtain proper test strips as soon as possible. I will check on this item at follow up inspection. Correct within 10 days. Can e-mail photo of test strips if desired. ,

(Critical) Observed food employee washing hands improperly at handsink in prep/cooking area. There was no soap at handsink so employee was just rinsing hands with water. Please remember that poor employee hygiene is a potential cause of foodborne illness transmission. All food employees shall was their hands vigorously with soap and hot water for 20 seconds or more and shall utilize proper drying method (disposable paper towels) as required. Corrected by educating staff on proper handwashing procedures and foodborne illness risk factors at time of inspection. Violation corrected

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

(Critical) Observed trash can stored in front of handsink in dishwashing area. All handsinks must be fully accessible at all times for proper employee handwashing. Do not store any items in front of or inside any handsink. Pic corrected by relocating trash can at time of inspection. Violation corrected

(Critical) As soon as i arrived for inspection, observed employee immediately take 3┬░Flats of raw shell eggs to upright cooler in back kitchen area. When checking food temperatures in this cooler, observed 3┬░Flats of raw shell eggs with internal food temperatures of 53-55f. All other food in same cooler cold holding at 41f or below. , i discovered that the out of temperature eggs were placed and rearranged in cooler so they were underneath 2 other flats of eggs that were being held at proper temperature. All phf must be cold held at 41f or below at all times. Staff stated that the above mentioned eggs were left out of cooler during lunch for about an hour. Pic corrected by storing all eggs in cooler and educating staff on temperature danger zone at time of inspection. Violation corrected. , observed pan of freshly cut leafy greens (used for garnishes) in server station area with internal food temperatures of 60-65f. All cut leafy greens are considered potentially hazardous and must be kept at 41f or below at all times. Pic corrected by discarding leafy greens at time of inspection. Violation corrected

Observed all stock pots on clean dishware shelf stored with food contact portion of pot pointing up and exposed. All clean equipment must be stored inverted for proper air drying and to protect food contact portions of pots from potential contamination

Observed floors under cooking equipment, wic, wif, under cooler and food storage shelves in basement dry storage area with an accumulation of grease and/or food debris. To correct, please clean now and on a more frequent schedule.

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

Observed several utensils (scoops, spatulas, tongs) stored with food contact portion of utensil pointing up in different utensil bins on shelf in dishwashing area. All clean utensils must be stored in a clean, dry area and food contact portion of utensil must be protected from potential sources of contamination (like employee hands). To correct, please store all utensils with the handles up (not food contact portion up)

Observed several unlabeled containers of bar juices (lemon, lime, simple syrups) in ric in bar area and an unlabeled squeeze bottle of water in basement pasta prep area. All food containers must be labeled with common name at all times for proper identification

Observed some frozen food items stored on floor under food storage racks in wif. All food must be stored in a clean, dry area and stored a minimum of 6 inches off of ground at all times

Health Report - 06/12/2014 (2 critical incident(s))

(Critical) Observed several covered 5 gallon plastic containers of stock cooling in wic. To correct, staff need to be utilizing shallower pans, ice baths and/or ice wands and leave food containers uncovered while cooling food in wic. Whatever cooling method you employ, staff need to be monitoring food as it passes through the temperature danger zone. Pic corrected by discarding stock containers and educating staff on proper cooling methods at time of inspection. Violation corrected.

(Critical) Observed four 5 gallon containers of cooked chicken stock in wic with internal food temperatures of 49-55f (all stock containers were made last night per pic). All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to utilize shallower pans and ice baths/ice wands before placing hot food in wic. Pic corrected by discarding all stock containers at time of inspection. Violation corrected