3135 Oak Valley Drive
Ann Arbor, MI 48103
(Critical) On follow up inspection found butane stored on bottom shelf with burners in the wait station. This violation was corrected on routine inspection, and reverified on follow up.
(Critical) On follow up inspection observed no strainer of vegetables on top of used raw egg container. This violation was corrected on routine inspection, and reverified on follow up.
(Critical) On follow up inspection observed no flies in facility, and fly trap in ladies restroom. Pic states pest control company is working on pest. Violation corrected.
(Critical) On follow up inspection observed no household pesticide in facility. This violation was corrected on routine inspection, and reverified on follow up.
(Critical) On follow up inspection found certified manager present in facility. Violation corrected.
(Critical) On follow up inspection found a chlorine test kit available. Pic states they purchased test kit. Violation corrected.
(Critical) On follow up inspection found a thin probed thermometer available. Pic states thermometer was in drawer and employees did not remember where it was stored. Violation corrected.
(Critical) Found no thermometer available to take internal cooking temperatures of foods such as chicken. To correct provide a thermometer, ideally a thin probed thermometer to take internal temperatures of thin slices of meat.
(Critical) Found no chlorine test kit available to test dishwashing machine and sanitizing buckets. To correct provide chlorine test kit.
Found light out in cooking hood and lights in kitchen ceiling lights not bright. To correct repair/replace lights to function as designed.
Found the exterior surfaces of the ice bin on the ice machine with rusting and uneven surfaces. To correct replace ice bin on the ice machine.
Found light accumulation on the front shield of the ice machine. To correct follow manufacturer's directions and clean ice machine surfaces.
Found the floor, under equipment, edges and corners, on the cooking line and back prep area soiled with accumulation and build up. Found the floor in the hot water tank closet soiled with accumulation of debris. Found the ceiling in the kitchen areas soiled with dust and stains. To correct clean floor and ceiling and keep clean.
Found 2 opened bottles of water on the counter top on the cooking line. To correct either drink in designated areas only, or use cups that minimize contamination, such as cups with lids and straws.
Found surfaces of the cooking hood and hood filters soiled with greasy build up. To correct clean hood and hood filters and clean on a more frequent schedule.
Found a hole in the hot water closet exterior wall. To correct cover hole or if ventilation needed install vent cover. Found paint peeling in mens restroom wall by handsink. To correct repair wall to be smooth and cleanable.
Found the floor under the ice machine soiled with accumulation of debris. Found the wall besides the cooking hood soiled with build up and accumulation. Found the ceiling in the kitchen cooking and prep area soiled with dusty build up. To correct clean floor, wall, and ceiling and clean on a more frequent schedule.
Found the door gaskets of coolers soiled with accumulation of debris. To correct clean door gaskets and keep clean. Found the sides and edges of the cooking hood in the back kitchen soiled with carbon build up. To correct clean hood and clean on a more frequent schedule.
Found a hole in the wall of the hot water tank closet. To correct repair wall.
Found cardboard lining shelves in the kitchen. To correct remove cardboard.
Observed employee working in the cooking area not wearing hat/hair restraint. To correct provide hat/hair net and remind employees to wear them.
(Critical) No sanitizer test kit available to monitor sanitizer concentration. Please provide chlorine test kit. Not corrected. ,
(Critical) No sanitizer present at automatic warewashing machine. A chemical sanitizer shall be used in accordance with the epa-registered label use instructions. Not corrected. Repair person has been notified. Facility does have bleach to manually sanitize all clean dishes and utensils in 3-comp sink until dishmachine repaired. Provided pic with a few chlorine test papers until she purchases some later today. ,
(1) caulk in poor repair behind handwash sink on cook line. Please remove and recaulk to provide good seal behind handwash sink. (2) duct tape used to secure electrical cords for prep unit front counter. Please provide conduit to enclose electrical cords
Some clutter and unnecessary items stored in facility. Please get rid of any items not used in the operation and maintenance of facility. This will give you additional space for storage, make it easier to clean and prevent potential harborage conditions for insects and rodents.
Some clean dishes stored on bottom shelf above soiled dishes and utensils. Please relocate clean dishes to prevent potential contamination
These areas in need of cleaning: hood filters & canopy above range in rear kitchen, floors in dishwash area, floors in hallway closet, shelving units in hallway closet, handle area top & bottom prep unit on cook line, shelving front kitchen, floors under and behind cooking equipment and interior floor drain under nonfunctional hot holding table. Please clean now and as often as necessary to maintain in clean condition
In-use utensils stored in containers of water front kitchen. Please store in clean, protected location and wash & sanitize utensils and containers throughout the day at a minimum every 4 hours
Upright freezer door gasket in poor repair. Please replace to provide good seal and so smooth and easily cleanable
Newspaper lining table next to cook line front kitchen, cardboard lining some shelves, black plastic covering particle board shelving unit rear kitchen and exposed particle board shelving unit front kitchen. Please remove newspaper and cardboard lining shelving units and replace particle board shelving units with smooth, easily cleanable shelving units. Discussed proper type of shelving units to use in restaurants; stainless steel or equivalent that is non-absorbant, smooth and easily cleanable. No particle board or plastic shelving units
(Critical) Domestic insect sprays found in rear kitchen near mop sink. Please provide insecticides if needed that state that their use is allowed in a food establishment. Corrected at time of inspection by removing insecticides from facility; owner placed in car to take home. Discussed where to purchase approved insecticides and to use sticky fly paper in non-food areas
(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without proper date marking. These food items once opened, prepared or removed from the freezer shall be clearly marked with the discard date. Corrected at time of inspection by properly labeling the bean paste and dumplings with a discard date. The date prepared/removed from freezer known by pic. Per pic kim chi is prepared and consumed within 24 hours; if kim chi is not used within 24 hours please mark with a discard date
(Critical) (1) some potentially hazardous food items found double stacked on top of both prep units on cook line. (2) jap chae found at improper temperature on table near cook line. (3) cut cabbage stored at improper temperature on cook line shelf. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Corrected at time of inspection by: (1) discarding roe, hard-boiled egg and cooked beans that were maintaining at 51°F- 53°F double stacked on top of pans in top section of prep units. Both units maintaining food in insert pans on top of units <41°F. Please discontinue double stacking potentially hazardous food items and continue to maintain at 41°F or below. (2) discarding third pan of jap chae that is cooked daily for lunch. Facility will begin using time as a public health control for this food item. In korean tradition this food item is served warm ( <135°F; found at 87°F). Policy written time of inspection. (3) discarding sixth pan of cut cabbage. In future cut cabbage will be stored under refrigeration to maintain at 41°F or below
Wet cloth found stored improperly front kitchen. Please provide wet wiping cloth solution at proper sanitizer concentration to store cloths once wet
Some unused equipment stored in facility. Please get rid of any items not used in the operation and maintenance of facility. This will give you additional space for storage, make it easier to clean and prevent potential harborage areas for insects and rodents
Food employees observed without hair restraints. Food employees shall wear hair restraints that effectively restrain their hair
Observed a few fruit flies near mop sink and a few house flies in rear kitchen. Please continue to work with your extermination company and hang sticky fly strips as needed over non-food areas
In-use utensils found stored in water container in two areas front kitchen. Please store in clean, dry, protected location and clean throughout the day as needed ( at a minimum every 4 hours ).
These areas in need of cleaning: hood filters and canopy in both front and rear kitchen, handle area microwave oven, handle area top of prep unit, area directly under grill, catch tray oven in rear kitchen, floors under cooking equipment including floor/wall juncture and interior floor drain front counter that is not in use. Please clean now and as often as necessary to maintain in clean condition.
Self-closer on exterior rear entrance door in poor repair. Please repair so door is self-closing and maintain in good repair
(Critical) Dishwash area handwash sink not accessible for handwashing. Corrected at time of inspection by removing waste receptacle lid from handwash sink and relocating waste receptacle from in front of handwash sink. Owner will purchase smaller waste receptacle for this area and place large waste receptacle near rear door
(Critical) Hot water at hanwash sinks in women's and men's restroom found at improper temperature. Please adjust to provide hot water at a minimum 100°F. Not corrected. Hot water at handwash sinks in kitchen at proper temperature. , ,
(Critical) No paper towels available at handwash sink in dishwash area. Please provide paper towels at all times at all handwash sinks. Corrected at time of inspection by providing paper towels in paper towel dispenser above dishwash area handwash sink.
Clean large metal bowls rear kitchen and clean utensils front counter found stored improperly. Please invert to protect against potential contamination
Vice grips currently being used to turn water on and off at 3-compartment sink. Please provide proper control knobs and maintain in good repair
Wet wiping cloths found stored improperly. Once wet please store wiping cloths in wiping cloth soultion at proper sanitizer concentration
Salt container and water bottle on cook line not labeled. Please label with common name of food to avoid misuse
These areas in need of cleaning: handle area all doors prep unit front kitchen, interior bottom and shelving units prep unit front kitchen, shelving units in walk-in-cooler, interior black microwave oven front counter and shelf under dirty dish table rear kitchen. Please clean now and as often as necessary to maintain in clean condition
Interior floor drain front counter near shelving unit in need of cleaning. Please clean now and as often as necessary to maintain in clean condition
(Critical) Food employees not aware of hot holding and cook-off temperatures. Corrected at time of inspection by discussing and providing written poster on cook-off temperatures and sticker on hot and cold holding temperatures to review with all staff.
(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without proper date marking. These food items once opened, prepared or removed from freezer shall be clearly marked with the discard date. Corrected at time of inspection by clearly marking food items, potato salad and cooked sprouts, both made yesterday per pic. Some food items are cooked for same day service; if used within 24 hours these food items do not require date marking
(Critical) Observed raw meat preparation on clean side of dishmachine area. Raw animal foods shall be stored, prepared, held and displayed to prevent potential cross-contamination. Not corrected: at time of inspection raw meat storage moved to opposite end of table for temporary correction. Permanent correction will involve removing pepsi one door upright reach-in-cooler that is not in use; relocating meat prep table to that area and relocating a smaller table for clean dish storage. ,
(Critical) Observed employee not washing their hands when circumstances required handwashing. Critical corrected: at time of inspection observed dishwasher contacting soiled dishes and utensils, then clean dishes and utensils without washing hands in-between. Food employees shall clean their hands properly after handling soiled equipment or utensils. Dishwash area handwash sink is not accessible due to large waste receptacle in front of sink. There is no soap and paper towels at handwash sink
(Critical) Observed food employee contacting ready-to-eat food with their bare hands. Critical corrected: at time of inspection gloves provided for employee. Discussed when gloves should be used. Employee was contacting washed lettuce; portioning some into bags and placing some on plates for lunch
(Critical) Colander missing section and brown sugar container cracked. Food-contact surfaces shall be clean to sight and touch. Critical corrected: at time of inspection discarded colander and cracked brown sugar container
(Critical) Observed open cups in front and rear kitchen. Food employees shall drink from closed beverage containers. Critical corrected: at time of inspection removed open cups. Discussed use of closed beverage containers to prevent potential contamination
(Critical) Several domestic insecticides present in facility. Please provide insecticide that states on manufacturer's label that it is allowed to be used in a food establishment. Critical corrected: at time of inspection removed domestic insecticides from facility.
(Critical) Some dishes on clean dish storage shelf found in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Critical corrected: at time of inspection cleaned and sanitized stack of bowls on clean dish storage rack. These bowls were found with stagnant, soiled water inside each bowl. Discussed providing adequate shelving for drying and inverting all clean dishes.
Some flies observed in rear kitchen above handwash sink. Facility is working with griffin pest control. Please follow any recommendations from your extermination company. Deep cleaning, including floor drains will be necessary to eliminate the flies
Please provide wet wiping cloth solution at proper sanitizer concentration for storage of cloths once wet. Please use chlorine test kit to monitor sanitizer concentration
Dishwash area handwash sink not accessible for handwashing. Handwash sink blocked by large waste receptacle. Owner will purchase smaller waste receptacle that fits under the sink
Excess clutter and unncessary items found stored in various areas throughout facility. Please sort through and get rid of any items not used in the operation and maintenance of facility. This will make it easier to clean and prevent potential harborage conditions for insects and rodents
Please provide chlorine test kit to monitor sanitizer concentration at automatic warewashing machine and wet wiping cloth solution
No soap available at dishwash area handwash sink. Please provide soap at all times at all handwash sinks
Please provide accurate food thermometer for monitoring food temperatures
No paper towels available at dishwash area handwash sink. Please provide paper towels at all times at all handwash sinks
These areas in need of cleaning: floors under 3-compartment sink, floors under shelving units throughout, floors under cooking equipment, back wall behind cooking equipment, exterior bulk food bin (including rim, lid and sides), exterior top of bulk soy sauce containers, exterior drawers rear kitchen, shelves under tables, interior both microwave ovens, exterior rice cooker and hood filters in need of cleaning. Please clean now and as often as necessary to maintain in clean condition
Clean dishes not dried prior to stacking and some dishes not inverted for proper draining. Please provide adequate shelving to properly air dry/drain dishes prior to clean storage
(Critical) Cooked tofu found at improper temperature at waitress station. Facility using ice in bus tub to store some food items, including cooked tofu. Other food items in this area not potentially hazardous. Critical corrected: at time of inspection discarded plate of cooked tofu found at 69°F. Discussed purchase of small table-top refrigeration unit for storage of the food items that are currently being stored in the bus tub with ice. Until then please maintain tofu at 41°F or below at all times
(Critical) Potentially hazardous food items on top of 3 door beverage air prep unit not maintaining food at proper temperature. Potentially hazardous food shall maintain at 41°F or below or 135°F or above at all times. Critical corrected: at time of inspection discarded all potentially hazardous food items on top of unit maintaining at 49°F - 55°F, including several cooked vegetables and uncooked tofu. Food items on bottom of unit maintaining at proper temperature, 41°F
Please provide proper test kit for manual warewashing operation. Facility currently using chlorine sanitizer, have quat test kit
Dishwash area handwash sink not accessible for handwashing. Handwash sinks shall be accessible at all times for handwashing. Waste receptacle blocking handwash sink. Discussed installing additional shelving and getting rid of unused pepsi upright ric; this would leave additonal space for waste receptacle
Some single-service containers at front counter and some clean utensils found stored improperly. Please invert single-service containers and clean utensils to prevent potential contamination. You may also consider providing a covered container to store clean utensils
Food employee on cook line observed without hair restraint. Please provide hair restraints for all food employees
These areas in need of cleaning: interior microwave oven, floors under cooking equipment and floors under some shelving units. Please clean now and as often as necessary to maintain in clean condition
Please provide accurate food thermometer for monitoring food temperatures
3 door beverage air prep unit not maintaining food at proper temperature on top section. Refrigeration shall be capable of maintaining food at 41°F or below at all times. Facility will temporarily use ice on top of unit with small quantities of food until unit repaired/replaced. Bottom of unit maintaining food at 41°F
Clean dishes not allowed to air dry before stacking for storage. Please provide additional shelving units in rear kitchen to allow clean dishes and utensils to air dry before stacking
(Critical) Observed tofu at 50 degrees f. In insert pan of top raised rail of prep refrigerator section. To correct store tofu and all time and temperature control for safety foods (tcs) foods at 41 dgrees f. Or less. Pic corrected this item by discarding food
This incident (502) does not have any more information on it
This incident (45207) does not have any more information on it
Observed light bulbs located inside the reach-in freezers without being shielded against breakage. To correct recommend vinyl coated shatter resistant light bulbs to be installed in the reach-in freezers to protect food items from potential shattering of light bulbs in the light fixtures of freezers
Submit a copy of registration for an approved manager certification course from one of your employees to washtenaw county environmental health at the address indicated on this report or fax to 734-222-3930 attention: david laduke
Observed shelving located inside the walk-in refrigerator to be chipped with worn surfaces. To correct schedule repairs of replacement of shelving that is considered to be not easily cleanable, to provide for smooth easily cleanable shelving surfaces inside the walk-in refrigerator where containers of food are stored
Observed mop head placed on floor at mop sink area of the kitchen. To correct should install a mop and broom rack to allow mop head to be hung up to air dry properly prior to reuse
Observed prep unit refrigerator top section holding tofu at 50 degrees f. To correct food item was discarded from this equipment, schedule repairs to the refrigeration unit to provide 41 degrees f. Or less cold holding temperatures as required for the proper cold holding of (tcs) food items
Observed the microwave oven, and the catch tray of the range to need more frequent cleaning located at the cooking area of the kitchen
Observed several ceiling vents with accumulation of dust. Need to schedule service to hvac roof unit filters or duct work to help maintain clean ceiling vents
Observed the floor surfaces located under the cooking equipment to need a cleaning to remove accumulation of cooked debris. Found the wall located beside the hand washing sink and beside refuse container to be soiled. To correct schedule more frequent cleaning of these areas of the kitchen
Observed the hand washing sink located at the dishwashing area of the kitchen with a waste container blocking easy access to the hand sink for employee hand washing. To correct obtain a smaller waste container or relocate the existing waste container to provide access to the hand washing sink to encourage proper employee hand washing at the dishwashing area of the kitchen as required
(Critical) Observed final sanitization rinse of the dishwashing machine to be less than 50 ppm chlorine residual. To correct use the three compartment sink for proper utensil washing, rinsing, and sanitizing until such time as repairs are completed to the dishwashing machine to provide atleast 50 ppm chlorine residual at the final sanitization rinse cycle of the dishmachine. Contact a service company to provide adjustment to your dishmachine. After repairs are completed you may contact washtenaw county environmental health at 734-222-3894°For a follow up inspection.
(Critical) Observed several gnats around the dishwashing area and at the dining area tables. To correct eliminate standing water and clean out floor drains and areas where insects breed. Contact the services of a pest control company to control pests
(Critical) Menu has been changed, the menu does not include a disclosure statement. Add the following statement to the menu: "ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. "
(Critical) Observed the drain line of the ice machine without proper air gap above the drain it drains into. To correct provide an air gap on the drain line of the ice machine above the floor drain
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Observed raid insecticide spray can labeled "for house hold use only" insecticide located at back kitchen area janitor shelf. Should discard raid spray can, use only insecticide with proper labels, follow labeling instructions on intended use
Facility with certified manager that works less than 30 hours per week. To correct have a minimum of one certified managerial employee that works at this facility for atleast 30 hours or more.
This incident (45220) does not have any more information on it