Cardamom Restaurant

Contact Information

1739 Plymouth Rd.
Ann Arbor, MI 48105

Health Report - 06/25/2015 (1 critical incident(s))

(Critical) Corrected at time of follow-up inspection: potentially hazardous food in top and bottom of one door prep unit front kitchen maintaining food at 38°F on top and bottom of unit. Please continue to monitor food temperatures several times daily to assure proper food temperatures, 41°F or below at all times

Health Report - 06/16/2015 (2 critical incident(s))

(Critical) (1) observed cooked chicken in two separate pans (one fried and one baked chicken) at improper temperature in bottom of refrigeration unit on cook line. Corrected at time of inspection by discarding both pans of chicken found at 60°F- 62°F. Pic will make room on top of unit for storage of these food items so they maintain at 41°F or below during service. (2) potentially hazardous food in bottom of one door beverage air reach-in-cooler front counter found at improper temperature. Temporarily corrected at time of inspection by discarding potentially hazardous food items in bottom of unit, including two types of yogurt, in-house salad dressing and whipped cream found at 50°F - 51°F. The mango lassi was just removed from wic still maintaining at 41°F; relocated to wic. Top of unit maintaining at 46°F - 47°F; no potentially hazardous food on top of unit with exception of cut tomatoes and cut lettuce. These food items found at proper temperature; recently re-stocked; relocated to the wic. Will use ice bath for potentially hazardous food items on top until refrigeration repair person on site to repair. ,

(Critical) Observed employee not washing their hands when circumstances required handwashing. Food employees shall wash their hands and exposed portions of their arms immediately engaging in food preparation including working with exposed food, clean equpment & utensils and unwrapped single-service items. Corrected at time of inspection by interrupting dishwasher to wash his hands after handling the soiled dishes prior to handling the clean dishes. During busy periods there are two dishwashers one on soiled side and one on clean side. After remodel larger drainboards will be available on both sides of dishmachine. Please review proper handwashing with all staff

Sanitizer concentration low in wet wiping cloth solution rear kitchen. Please change throughout the day as needed to provide sanitizer at proper concentration. Use your chlorine test kit to monitor; facility has test kit in plastic bag near dishmachine

Obsesrved some clean dishes stacked wet. Please allow clean dishes to drain/air dry prior to stacking. There is limited drainboard space on clean side of dishmachine. After remodel complete larger dishwash area will be available with more clean and soiled drainboard capacity

These areas in need of cleaning: underside of shelf above range, hood canopy and filters on left side, handle area some refrigeration units, handle area microwave oven, exterior bulk sugar container and floors under some shelving units. Please clean now and as often as necessary to maintain in clean condition

Some working containers of food not identified with label. Once removed from original container please label with common name of food to avoid misuse unless the food item is easily recognized. Please label sugar and salt containers

(1) observed overturned crates used to store bulk rice and overturned crates wrapped in plastic wrap being used as a stand in the rear kitchen. Please eliminate the overturned crates and provide smooth, easily cleanable shelving unit and stand. Dunnage racks would work well for the bulk rice storage. (2) observed shelving units rear kitchen lined with cardboard, duct tape and "old" shelf liners. Please removed cardboard and duct tape from shelves and provide a smooth, easily cleanable liner for shelves if needed

Outside storage area near side entrance observed with excess clutter. Please sort through and get rid of any items not used in the operation and maintenance of facility and organize remaining items. This will make it easier to keep clean and prevent potential harborage conditions for pests

Paper towel dispenser missing from handwash sink on cook line. Please re-install paper towel dispenser. Paper towels were available on shelf next to handwash sink

One door beverage air front counter not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times

Walk-in-cooler drain line does not terminate over the center of the drain and is not twice the pipe diameter above the flood rim of the drain. Please re-center drain line and provide proper air gap

Health Report - 12/09/2014 (3 critical incident(s))

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without date marking. Once opened, prepared or removed from the freezer these food items shall be clearly marked with the discard date. Corrected at time of inspection by clearly marking food items with discard date. Facility closed yesterday (monday), most food items prepared on sunday (lentils, boiled potatoes, etc. ). The unmarked cheesecake in ric front kitchen was prepared on friday. In future please label all refrigerated, ready-to-eat, potentially hazardous food items with discard date, adding 6 days to prep date, open date or date removed from freezer. Several large containers of sauces, etc in wic properly labeled with 6 day discard date

(Critical) No sanitizer present at automatic warewashing machine. Sanitizer shall be provided at proper concentration per manufacturer's label use instructions. Corrected at time of inspection: eco-lab on site to replace cracked tube; automatic warewashing machine now sanitizing at proper concentration. Please continue to monitor with your chlorine test kit a minimum twice daily before lunch and dinner

(Critical) Sanitizer test kit not used to monitor sanitizer concentration at automatic warewashing machine. Corrected at time of inspection by discussing when to use test kit to monitor sanitizer concentration at automatic warewashing machine (before lunch and before dinner) and for wiping cloth solution. Facility does have proper chlorine test kit; was stored in the office. Please provide a sealed container to store test kit closer to the dishmachine and area wet wiping cloth solutions are set up to monitor both throughout the day

Observed some clean dishes stacked wet on shelving units in dishwash area. Please provide adequate shelving to allow clean dishes to air dry / drain prior to stacking

(1) clean glassware stored on cloth towels front kitchen. Please provide non-absorbent, smooth, easily cleanable surface such as a bar mat to store clean glassware. (2) some shelves rear kitchen lined with thick paper and upper section of stove lined with aluminum foil. Please provide smooth, easily cleanable surface for lining shelving units and remove aluminum foil

(1) please provide scoop with handle for bulk food. (2) please provide proper dispenser for toothpicks to minimize potential contamination

Some food employees observed without hair restraint. Food employees shall wear hair restraints that effectively restrain their hair

These areas in need of cleaning: underside of pop housing front counter, knife rack and top of bulk food bin. Please clean now and as often as necessary to maintain in clean condition

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

Health Report - 06/11/2014 (5 critical incident(s))

(Critical) Observed covered pan of freshly prepared rte mint chutney in wic with internal food temperature of 78f (made an hour ago per pic) and a pan of heaped cooked/cubed chicken in ric in prep area with internal food temperature of 80f (made 1. 5 hours ago per pic). When cooling foods need to utilize shallow pans, ice baths and spread sauces and chicken out (uncovered) so food can safely pass through the temperature danger zone. Whatever cooling method you employ, staff needs to be monitoring food temperatures as needed. Pic corrected educating staff on proper cooling methods at time of inspection. Violation corrected

(Critical) Observed 5 gallon plastic container of cooked tomato sauce in wic with internal food temperatures of 48-54f (sauce was cooked last night per pic). All potentially hazardous rte foods 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, ice wands/ice baths before placing hot food in wic. Pic corrected by discarding tomato sauce at time of inspection. Violation corrected

(Critical) Observed 2 different employees handle and cut rte naan bread in cooking area with bare hands. Food employees cannot handle rte foods with bare hands and shall utilize proper utensils and plastic gloves at all times. Corrected by educating staff on bare hand contact, rte foods and foodborne illness risk factors at time of inspection. Violation corrected.

(Critical) Observed pans of cooked rte vegetables and onion sauce in ric on main prep line with internal food temperatures of 70-75f. Appears these food containers were left out at lunch as all other food in same cooler cold holding at 41f or below. All phf must be cold held at 41f or below at all times. Pic corrected by discarding cooked vegetables and onion sauce at time of inspection. Violation corrected. , observed pans of sliced tomatoes, lettuce, whipped cream, 1/2 & 1/2 containers and housemade mango yogurt in top and bottom portions of 1 door prep top cooler in front prep area (near front counter with internal food temperatures of 50-55f. All phf must be cold held at 41f or below at all times. Pic corrected by discarding all above mentioned food items and turning down cooler thermostat at time of inspection. Rechecked cooler after 30 minutes. . . Cooler now cold holding at 41f. Please continue to monitor cooler temperatures as needed. Violation corrected

(Critical) Observed can opener blade and gear area in back kitchen 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.

Observed rte juice boxes and single service items stored under handsink sewer line in server prep area near front counter. All food and s/s items must be protected from potential sources of contamination at all times. To correct, please relocate juice boxes and s/s items to approved location as soon as possible

Observed several unlabeled bulk spice containers (curry, sugar, other spices) on dry storage shelves at end of cooking line and in middle of kitchen. Once removed from original packaging, all food containers must be properly labeled with common name for proper employee identification

Observed 2 wet mops stored on edge of mop sink in back kitchen area. All mops must be hung up to dry after use to allow for proper air drying

Observed no thermometer in 1 door prep top cooler in server prep area near front counter. To correct, please provide as soon as possible

Health Report - 12/10/2013 (2 critical incident(s))

(Critical) Observed fcs on several spice/nut containers on counter in cooking/prep areas with an accumulation of sticky/greasy debris. All food contact surfaces of equipment must be washed, rinsed and sanitized throughout the day as needed and must be clean to sight and touch. Pic corrected by discarding spices/nuts and washing, rinsing and sanitizing food container at time of inspection. Violation corrected

(Critical) Observed employee washing/rinsing off knife in handsink in cooking area. All handsinks are for employee handwashing only. All warewashing operations must be conducted in 3 compt sink. To correct, please educate staff on proper handwashing and warewashing procedures as needed. Pic corrected by educating on-site staff on proper warewashing and handwashing procedures at time of inspection. Violation corrected

Observed the following areas in need of cleaning: *top of bulk spice bins in corner of cooking area (accumulation of food debris). *interior of 2 door upright freezer in prep area (accumulation of food debris). *fan compressor shields on ceiling in wic (heavy accumulation of dust and debris). To correct, please clean all these areas now and on a more frequent schedule

Observed box of potatoes stored under soap dispenser and in splash zone at handsink in cooking area. All food must be stored in a clean. Dry area and not exposed to potential sources of contamination. To correct, please relocate potatoes as soon as possible. , observed uncovered pans of frozen dumplings in 2 door upright freezer in front prep area. Also, observed several uncovered spices/nut in food containers in prep area. All food must be stored in a protected manner at all times. To correct, please cover all open food containers as soon as possible

Observed floor under prep unit cooler in server prep area with an accumulation of food debris/utensils/plastic cups etc. . To correct, please clean now and on a more frequent schedule

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

Observed 2 wet mops stored in mop sink in back kitchen area. All mops must be hung up after use to allow for proper air drying

Health Report - 06/13/2013 (2 critical incident(s))

(Critical) Observed pan of raw lamb in wic stored in a bowl of mixed rte onions and green peppers (bowl of vegetables was not covered and there was no separation between the raw meat pan). Also, observed container of raw chicken stored directly above rte vegetables. All raw animal foods must be stored below and away from rte foods at all times to protect foods from possible cross contamination. Pic corrected by discarding bowl of rte vegetables and relocating other vegetables above all raw meats in wic. Violation corrected

(Critical) Observed several pans of housemade rte sauces, dressings and cooked meats/cooked vegetables in several coolers throughout facility without any datemark labels. All potentially hazardous rte foods must be datemarked with a 7 day consume by datemark label (day 1 is prep date). Pic corrected by discarding all above mentioned foods with unknown prep dates and properly datemarking all freshly prepared rte foods at time of inspection. Violation corrected.

Observed employee belongings (purses, clothes, aprons) stored next to and on top of food cans and single service items on shelf in back office area. All employee belongings must be stored in an area of kitchen which cannot possible contaminate any food or single service items. To correct, please relocate employee belongings as soon as possible

Observed floors under cooking equipment and prep units with an accumulation of grease and/or food debris. To correct, please clean now and on a more frequent schedule