100 Briarwood Cir Kiosk 166
Ann Arbor, MI 48108
(Critical) Observed food preparation employee fail to wash hands between changing duties/glove changes. Corrected by discussing need to properly wash hands between change of duties and any time between the changing of gloves with person in charge and employee. Corrected
Observed 2 buckets of wiping cloth solution to have no detectable sanitizer present. Corrected by replacing solution in both buckets with fresh bleach sanitizing solution with a concentrataion of approximately 75ppm. Corrected
Observed a single use container (cup/bowl) being used in the bulk rice container for extraction of the rice. Single use containers are not to be reused. To correct, please remove this container from the rice and obtain a suitable scoop for the extraction of the rice and be sure to leave the scoop handle facing up out of the product to avoid contamination
Observed several food preparation employees not wearing hair restraints. To correct, please have employees involved in food preparation wear proper hair restraints
Observed the handle for the reach in freezer by the cash register to be broken. To correct, please obtain a replacement handle for this reach in freezer
Observed a bulk container of rice to not be labeled. To correct, please label this container with the common name of its contents
Observed the small mobile dollies used to keep containers of food off of the floor to be made of unfinished/unprotected wood. To correct, please paint or seal with varnish these wood surfaces so that they are made smooth and easily cleanable.
(Critical) Cooked shrimp was cooling out on the counter in a covered plastic 1/3. The shrimp was layered at least 5 pieces deep. Spread out the shrimp, and cool in the top of a refrigerator uncovered until below 41f.
(Critical) Observed multiple phfs (seafood, sliced lettuce & tomato products, etc. ) in the grab and go display cooler to be at 48 to 62f. Corrected by discarding
(Critical) The main menu was lacking a consumer advisory asterisk on a 2-3 items (including bi bim bap). A recently created special combo menu was lacking a consumer advisory entirely. Corrected by adding asterisks to the regular menu and by re-printing the special menu with a consumer advisory and asterisks
(Critical) Observed some battered and deep fried shrimp that was cooked at 11/11:30 am to be at 81f at 2:45 pm (room temperature) in a plastic 1/3 pan covered with plastic wrap out on a counter. Corrected by discarding. Ensure phfs are rapidly cooled for food safety
(Critical) Upon arrival, an employee was cutting lettuce and handling it with his bare hands. Corrected by discarding the lettuce and discussing this issue with the employee and the manager. Ready to eat foods may not be handled with bare hands
(Critical) The salmon (scottish) is purchased fresh from martinez seafood in chicago. This salmon is served raw in many food items sold. Most all fish that is served raw or under-cooked must be frozen to specific temperatures & times for parasite destruction. Obtain your salmon from a supplier that has certified the salmon has been properly frozen or that your current supply meets the requirements for the exemption of freezing
(Critical) Two door cooler at the sushi prep station: observed many raw animal foods to be stored above ready to eat foods. Corrected by an employee re-organizing the foods in the cooler so the raw products were on the bottom of the cooler and away from rte foods
The display cooler was not maintaining phfs at 41f and below. The temperature control dial was at its maximum setting. A moderate amount of dust was observed on the condenser coil. Have this unit serviced and adjusted/repaired as needed to maintain 41f and below
Observed many boxes of single service items (spoons, food containers, etc. ) in the kiosk and in the dry storage room. Provide a way to elevate these items 6" off of the floor for protection and to facilitate cleaning of the facility
(Critical) I found raw shrimp and raw meat sitting on top of produce in your reach in coolers. Raw meats, seafood need to always be stored below and not directly next to ready to eat foods. Corrected by doing such.
(Critical) No metal stem thermometer in the stand. You need to have a tapered tip digital thermometer in the stand at all times. I will be back in 2 weeks to verify you have one.
(Critical) Tempura shrimp was left out at room temp from night before on the counter. Potentially hazardous foods must be held at 41*f or less. You are not approved to use the deep fryer in this stand. Tempura shrimp will be taken out of the menu and all was discarded.
(Critical) I did not observe any date marking at this stand. Staff must be posting the 7 day maximum use by dates on all ready to eat, potentially hazardous foods, including cut lettuce. I will be back in 2 weeks to verify you are in compliance with date marking.
(Critical) Little to no sanitizer detected in the manual dishwash setup. Keep at 50-100ppm and use test papers to verify this. Corrected by properly setting up.
Several boxes of foods found stored on the floor. You need to keep foods and food contact items at least 6" off the floor. You will need to keep more stock in your storeroom, since space is so limited in the stand. It's very important that you keep your stand very organized to make the most efficient use of your limited space.
Do not use cardboard or cloth towels to store things on as they absorb moisture. Use approved board stablizers under cutting boards.
No sanitizer bucket made up for wiping cloths. You need one for the sushi prep area and one for the tables/bar.
There is no one that has certification in food safety at this site. Sunae is planning on taking exam soon. You have 90 days to have someone certified in food safety. Fax me over copy of certificate.