No Thai!

Contact Information

1317 S. University
Ann Arbor, MI 48104

Health Report - 01/22/2013 (0 critical incident(s))

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

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

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

Health Report - 01/11/2012 (1 critical incident(s))

(Critical) Observed 2/6 pop nozzle barrels on pop machine in dining room with a heavy accumulation of mold and debris. All pop nozzles and pop machine components must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing soiled pop nozzle barrels at time of inspection. Critical corrected

Observed floor drain under 3 compt sink in dishwashing area with a heavy accumulation of food debris. To correct, please clean now and on a more frequent schedule.

Observed ventilation filters in vent hood above wok area with a heavy accumulation of grease and debris (grease starting to drip). To correct, please clean now and on a more frequent schedule

Observed no covered waste receptacle in unisex employee restroom. To correct, please provide as soon as possible

Observed no paper towels at handsink in employee restroom (dispenser empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Health Report - 07/14/2011 (1 critical incident(s))

(Critical) Observed 2┬░Five gallon containers of chicken curry, 3 containers of chicken stock, 2 containers of pre-cooked chicken, 2 containers of prep cooked beef and a container of raw shrimp in beverage air upright cooler in back kitchen area with internal food temps of 51-63f (cooler is not functioning correctly). All phf must be cold held at 41f or below at all times. Do not use this cooler to store phf until properly repaired and then inspected by the wash. County health dept. Pic temporarily corrected by discarding chicken curry, stock, pre-cooked chicken and beef and raw shrimp at time of inspection. I will check this item at follow up inspection. Correct within 10 days. ,

Observed food scoop laying in crushed red pepper bin in back kitchen area. All scoops must be stored so the handle is extended up and out of food product to prevent contamination (from employee hands)

Observed box of crushed red pepper (with plastic wrap on top) stored directly under soap dispenser next to handsink in back kitchen area. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of floor to protect from sources of contamination. To correct, please relocate food out of handsink splash zone to an approved location as soon as possible

Observed no covered waste receptacle in unisex employee restroom. To correct, please provide as soon as possible

Observed beverage air 1 door upright cooler in back kitchen area with an inaccurate digital temperature device. Digital readout read 32f at time of inspection, but inside of cooler was closer to 65f. Need to repair and/or place manual thermometer inside unit for more accurate temperature readings

Observed 2/3┬░Food handlers/cooks in front prep area not wearing a hat or hair restraint. Any food service worker that is handling or preparing food must have a hat or hairnet on at all times to protect food from possible contamination

Observed 2 dented cans of food (1 severely) in can rack in back kitchen area. All dented cans and distressed merchandise must be completely separated from other food items at all times. To correct, please create a distressed merchandise area in kitchen as soon as possible

Observed beverage air 1 door upright cooler in back kitchen area not able to hold a temp of 41f or below. Cooler is ordered out of service until properly repaired and then inspected by the wash. County health dept

Observed floors under wok area soiled with grease and debris. Need to clean now and on a more frequent schedule

Observed ventilation filters in cooking area soiled with grease and debris. Need to clean now and on a more frequent schedule

Observed bottom of 2 door upright cooler in back kitchen area soiled with liquid (soiled water from an old bean sprout bag). To correct, please clean now and on a more frequent schedule.

Observed container of raw chicken thawing on floor in back kitchen area (internal food temp was 29f). When asked why there was raw chicken thawing on floor, pic stated that the night manager forgot to leave the chicken out on the counter last night so it could thaw overnight. This practice must be ceased immediately! restaurants cannot leave food on counters to thaw when they close. All phf must be thawed under refrigeration or under cool running water. Cannot thaw at room temperature. I need the store manager to retrain all staff on proper thawing procedures immediately. I will follow up on this to ensure compliance

Health Report - 01/24/2011 (1 critical incident(s))

(Critical) I found a spray bottle cleaner stored on top of the canned goods rack. Cleaners, degreasers and other toxic items must be stored completely apart from everything related to your food service operations: food, utensils and single service items. These items must be protected from contamination. Corrected at the time of inspection. The spray cleaner has been relocated as directed above.

I observed a large container of spice stored on the floor. Food must be stored in a way that protects it from contamination. Food must be stored six inches off the floor. Inspect food storage locations to ensure foods are properly stored.

Several jackets are stored on the dry goods storage rack. Personal items can contaminate dry goods, food items and single service items. Store personal items only in designated non-food operations areas.

Potentially hazardous food (phf) must be thawed under refrigeration. I found two large containers of frozen chicken sitting out. Phf thaws from the inside out, the exterior of the chicken will be at unsafe temperatures, while other parts are still frozen. Discontinue this practice immediately.

The staff could not find the chlorine test strips. Chlorine test strips must be available to check sanitizer concentration levels. Provide chlorine test strips.