Cafe Japon Inc

Contact Information

113 E. Liberty St.
Ann Arbor, MI 48104

Health Report - 07/12/2012 (0 critical incident(s))

Clutter and unnecessary items found stored in several areas. Facility has reduced menu to baked food items, tea and shaved ice; much of the equipment is not being used. Facility will be closing august 15, 2012. All items will be removed at that time. Please continue to sort through and get rid of any items not used in the operation and maintenance of facility

Please empty waste receptacle in restroom more frequently

Wet wiping cloths stored improperly. Please store in wet wiping cloth solution at proper sanitizer concentration

A few fruit flies observed near mop sink and soiled linens rear loading dock area. Please continue to work with your extermination company and linen service to eliminate the flies in this area

These areas in need of cleaning: interior two door reach-in-cooler, shelving units near stove, handle area upright reach-in-coolers, some shelving units in main kitchen and floors in basement storage area. Please clean now and as often as necessary to maintain in clean condition.

Some utensils found stored improperly. Please invert so all handles facing employee or store in container so handles all facing same direction to prevent potential contamination of the food-contact end

No paper towels available at front counter handwash sink. Corrected at time of inspection by providing paper towels in paper towel dispenser

Health Report - 12/20/2011 (0 critical incident(s))

Utensils on shelving unit near stove stored improperly. Please invert so handles facing employee or store in a covered container to properly protect

These areas in need of cleaning: floor/wall juncture in several areas kitchen, hood filters, exterior some refrigeration units, including door handle area and several refrigeration door gaskets. Please clean now and as often as necessary to maintain in clean condition

Observed single-use containers in some bulk food bins used for dispensing. Please provide food-grade scoops for all bulk food bins

Some clutter and unnecessary items found stored in various areas including basement storage area, rear loading dock area, shelving units and drawers in kitchen. Some recent water damage in basement storage room which is currently under repair. This is compounding the lack of storage space at time of this inspection; excess storage evident in loading dock area until storage room completed. Facility is planning on moving bakery operation to new location to help with the space issues in this kitchen january 2012. The rest of the operation to be phased into new bakery locaton or eliminated; current lease expires july 2012

End caps missing on light shields in both display coolers front counter. Please provide end caps and properly install to hold light shield in place to properly protect light bulbs

Provide current and valid certified manager certificate within 90 days. Per owner recently took class, waiting for certificate. Please fax certificate: attn: sue manville at 734-222-3930 and write name of restaurant on top of certificate

Light bulbs burnt out in light fixtures above 3-compartment sink. Please replace light bulbs or repair light fixtures to provide adequate lighting in this area

Boxed single-service items found stored on floor in basement storage room. Please order less and provide adequate shelving to store a minimum 6 inches above floor

Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Waste receptacles throughout facility filled to capacity; please remove waste more frequently

Health Report - 04/20/2011 (1 critical incident(s))

(Critical) Observed food employees contacting ready-to-eat food items with bare hands. Food employees may not contact ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, tongs, spatulas, single-use gloves or dispensing equipment. Critical corrected: at time of inspection employees wearing glove on one hand but contacting ready-to-eat food items with both hands. Gloves available and provided for food employees. Discussed with owner and employees when to wear gloves and when to change gloves, wash hands, etc

Observed several boxes of single-service items stored on the floor in basement storage area. Please provide adequate shelving to properly store a minimum 6 inches above floor

Thick curry found cooling improperly in upright reach-in-cooler rear kitchen. Please use one or more of the following methods listed to cool potentially hazardous food from 135°F to 70°F within 2 hours and from 70°F to 41°F within a total of 6 hours. Discussed with owner, curry found in metal sauce pan; appears will need to be placed into an additional container and/or stir frequently; approximately half gallon thick curry in sauce pan. Owner will monitor to assure proper cooling occurs

Please provide cover, sneeze guard or relocate the unwrapped baked good items on top of unrefrigerated display case. You may also store these items in the display case.

Some single-service items front counter found stored improperly. Please invert to properly protect

Utensils on shelving unit near stove stored improperly. Please invert so handles up facing employee or store in covered container to properly protect

These areas in need of cleaning: bottom of upright freezer rear kitchen, exterior some refrigeration units, some shelves across from stove, hood filters, floor/wall juncture in some areas and ceiling fan cover in restroom. Please clean now and as often as necessary to maintain in clean condition

Observed some fruit flies in rear kitchen. Please continue to work with your extermination company, eco-lab and follow any recommendations.

Chlorine concentration high at wet wiping cloth solution front counter. Please use chlorine test kit available in facility to monitor

Some clutter and unnecessary items found stored in various areas including basement storage area, rear loading dock area, shelving units and drawers in kitchen. Some progress has been made at the front counter area. Please continue to sort through and get rid of any items not used in the operation and maintenance of facility. More frequent food deliveries may also help provide some much needed storage space. A follow-up inspection will be scheduled in one month to check on progress

Some boxed food items found stored on floor in basement storage room. Please provide adequate shelving to store all food items a minimum 6 inches above the floor on shelving that allows easy cleaning underneath

Health Report - 11/05/2010 (3 critical incident(s))

(Critical) No sanitizer present at automatic warewashing machine. A chemical sanitizer shall be provided and used in accordance with the epa-approved manufacturer's label use instructions. Critical corrected: at time of inspection changed bulk sanitizer container; chlorine sanitizer now provided at proper concentration. Please use chlorine test kit a minimum twice daily to monitor chlorine concentration at automatic warewashing machine and manual warewashing operation. Please consult with your chemical supplier; do not think there would be any issue with pouring the small amount of chlorine in the bottom of the old container into the new container

(Critical) Observed employee rinsing soiled gloves off in food prep sink. Employees shall wash their hands when circumstances require handwashing. Critical corrected: at time of inspection interrupted employee to remove gloves and wash hands properly before placing on new gloves. Gloves needed to be changed due to previous task

(Critical) Some chemical items found stored improperly rear loading dock area. Please store all chemicals in a separate location away from all food, clean equipment & utensils, clean linens and single-service items. Critical corrected: at time of inspection relocated all chemicals to area near mop sink. Please provide some shelving (consider dunnage rack) in the mop sink area to store all chemicals separate from shelving across from mop sink with food items and equipment

Some bulk food items found stored on floor in basement storage room. Please provide adequate shelving to store all food items a minimum 6 inches above floor

These areas in need of cleaning: hood canopy/filters in some areas, floors in rear kitchen especially in dishwash area and under equipment and prep tables, top of dishwash chemical containers, including storage cart for chemicals, exterior wooden pallet on wheels storing large mixer, floors in basement storage area and exterior ceiling fan cover in restroom. Please clean now and as often as necessary to maintain in clean condition

Facility not using chlorine test kit to monitor chlorine concentration at automatic warewashing machine and at sanitizer compartment for manual warewashing operation

Please store all utensils with handles facing employee to prevent potential contamination of food-contact end. Some utensils rear kitchen in various areas and tea spoons front counter area

Some clutter and unnecessary items found stored in various areas, including basement storage area, especially corner next to freezer, rear loading dock area, interior drawers under prep table and interior cabinets front counter. Please sort through and get rid of any items not used in the operation and maintenance of facility and organize remaining items. Plastic drawers under prep table starting to wear; consider replacing with sturdier, food-grade storage containers. I will be checking on correction of this item at next routine inspection

Please label all working containers of food once removed from original container unless easily recognized

Please invert clean pans stored on cart near cook line. Corrected at time of inspection

These areas in need of cleaning: wall and shelving unit across from cook line, top of 4 burner stove, interior bottom all freezers and refrigeration units, door gaskets on several refrigeration units, exterior of upright freezer and 2 door upright ric in rear kitchen including handle area and interior some storage drawers rear kitchen. Please clean now and place on routine cleaning schedule