Asian Legend Inc

Contact Information

516 E. William
Ann Arbor, MI 48104

Health Report - 06/03/2015 (1 critical incident(s))

(Critical) Observed can opener blade in prep area with an accumulation of sticky 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 the following pieces of equipment in need of cleaning: *interior of upright coolers and freezers (near wic) in basement (accumulation food debris). *sliding door tracks on display cooler in dining room near front door (accumulation of food debris). *non-food contact surfaces of dough roller machine in basement (accumulation of flour and debris). To correct, please clean these areas now and on a more frequent schedule.

Observed old and broken equipment throughout basement storage areas. To correct, please remove all unnecessary items from facility as soon as possible

Observed ventilation covers on ceilings of both mens and ladies restroom in dining room with accumulation of dust and debris. To correct, please clean now and on a more frequent schedule

Health Report - 12/15/2014 (5 critical incident(s))

(Critical) Observed can of wd-40 and several disposable bic lighters stored over and with dry goods (spice containers, steak sauce) on shelf at end of cooking/prep line. All chemicals must be stored below and away from all food items to protect food from potential contamination. To correct, please organize this shelf as soon as possible. I will check on this violation at follow up inspection. Correct within 10 days. ,

(Critical) Observed all phf (raw shrimp, raw chicken, raw beef, raw seafood, and cooked noodles) in top and bottom portions of prep unit cooler at end of cooking line with internal food temperatures of 48-55f (cooler coils are iced up and cooler not working properly). 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 washtenaw county health dept. Temporarily corrected violation by discarding all above mentioned foods. I will check this violation at follow up inspection. Correct within 10 days. , observed several gallons of rte milk and housemade beverages (dairy based) in ric in bubble tea bar area with internal food temperatures of 47-52f (cooler not functioning correctly). All phf must be stored at 41f or below at all times. Do not use this cooler until properly repaired and then inspected by the washtenaw county health dept. Pic temporarily corrected violation by discarding all above mentioned food items. I will check on this violation at follow up inspection. Correct within 10 days. ,

(Critical) Observed handsink in bubble tea bar area not easily accessible for employee handwashing as there are several cleaning supplies stored inside handsink. All handsinks must be fully accessible at all times for proper employee handwashing. To correct, do not store any items in or around handsink at any time. I will check on this violation at follow up inspection. Correct within 10 days. ,

(Critical) Observed no datemark labels on housemade rte beef to-go meals in display cooler in dining room (near front door). All potentially hazardous rte foods must be properly datemarked with a 7 days consume by datemark label (day 1 is prep date). I will check on this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed 2 small children allowed to roam freely throughout kitchen prep area, bubble tea bar prep area and dining room. Pic must ensure that no unauthorized persons (including small children) are not allowed in food prep/cooking areas of kitchen. Corrected by educating staff on unauthorized persons/pic duties at time of inspection. Violation corrected

Observed several food items (stock pots, boxes and crates of food) stored on floor in wic and wif. All food must be stored in a clean, dry area and stored a minimum of 6 inches off of ground to protect food from potential sources of contamination. Need to purchase more dunnage/food storage racks as needed

Observed interior of oven in cooking area soiled with a heavy accumulation of burnt on food and food debris. To correct, please clean now and on a more frequent schedule.

Observed interior of microwave oven on cooking line with a heavy accumulation of food debris (microwave not cleaned last night). To correct, please clean microwave oven now and on a more frequent schedule

Observed the following areas in need of cleaning: *all shelves near cooking equipment in upstairs prep and cooking areas (accumulation of sticky food debris). *all wok cart surfaces (not cleaned from last night, accumulation of food debris). *all dry storage and spice shelves in cooking and upstairs prep areas (heavy accumulation of sticky debris). *interior of most upright coolers and freezer in basement prep area (accumulation of food debris). *non-food contact portions of upright mixer in basement (accumulation of food debris). To correct, please clean all these areas now and on a more frequent schedule.

Observed several clean forks, spoons, knives and utensils (ladles, tongs) in utensil bins in cooking and prep areas stored with food contact portion of utensil pointing up. All clean tableware and utensils must be stored with the food contact portion of utensil pointing down (and handles up) to protect utensil from potential contamination (from employee hands)

Observed exterior surfaces of dishmachine (top, sides) with a heavy accumulation of scale and debris. To correct, please clean this area now and on a more frequent schedule

Observed ice scoop in ice bin in bubble tea bar area laying on top of rte ice. Also observed several food scoops laying in bulk spice bins in basement dry storage area. To correct, please store all utensils in a clean, dry area or with the handle of scoop extended up and out of food product

Observed prep top cooler at end of cooking line and ric in bubble tea bar area not working properly (coils are iced up and units unable to cold hold at 41f or below). To correct, please repair both coolers as soon as possible. , observed heavy accumulation of ice in upright freezer (interior) in basement. To correct, please remove ice as soon as possible so all surfaces are smooth and cleanable.

Observed several wet wiping cloths stored on counters in prep and dining room areas. When not in use, all wet wiping cloths must be stored completely submerged in a wiping cloth bucket to avoid bacterial growth on wiping cloth. Also, wiping cloth bucket must be properly mixed to correct sanitizer concentration at all times

Health Report - 06/10/2014 (1 critical incident(s))

(Critical) Observed can opener blade on prep line with an accumulation of 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 interior door gaskets on reach in coolers on cook line with a heavy accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed several boxes of fortune cookies, canned food and boxes of single service items stored under unprotected sewer lines in basement area. All food must be stored in a protected manner at all times. To correct, please relocate food and s/s items to approved location or install shielding under sewer lines as soon as possible

Observed several boxes of food stored on floor in basement wif. All food must be stored in a clean, dry area and stored a minimum of 6 inches off of floor to protect food from potential sources of contamination

Observed interior of microwave oven on prep line with an accumulation of dried on food debris. To correct, please clean now and on a more frequent schedule

Health Report - 12/04/2013 (1 critical incident(s))

(Critical) Observed handsink in front counter area not easily accessible for handwashing. Several plastic pitchers stored inside of handsink. All handsinks must be fully accessible for employee handwashing at all times. To correct, do not store any items in or around any handsink. Pic corrected by removing pitchers from handsink at time of inspection. Violation corrected.

Observed in use ice scoop laying on top of ice in ice bin in front counter prep area. All utensils must be stored in a protected manner at all times. To correct, please store ice scoop so handle is extended up and out of ice to protect ice from potential contamination (from employee hands)

Observed boxes of garlic stored on floor in basement wic and also observed several boxes of food stored on floor in basement wif. All food must be stored in a clean, dry area and stored a minimum of 6 inches off of ground at all times to protect food from potential sources of contamination

Health Report - 06/12/2013 (1 critical incident(s))

(Critical) Observed 3 significantly dented cans on dry storage shelf in basement. All dented cans and distressed merchandise must be discarded or placed in separate area of kitchen for return to supplier for credit. Pic corrected by placing dented cans in distressed merchandise area at time of inspection. Violation corrected

Observed several plastic single service customer cups stored under paper towel dispenser at handsink in front counter area. All cups were stored inverted, but cups in splash zone when employees wash their hands. All single service items must be stored in a clean, dry area and not exposed to sources of potential contamination. To correct, please relocate customer cups to approved area of kitchen as soon as possible

Health Report - 12/17/2012 (0 critical incident(s))

Observed no water at handsink in dishwashing area (mixing valve broken per owner). Owner has already called for repair. To correct, please repair as soon as possible. Please note: another handsink (which is fully functional and stocked with soap and paper towels) is located less than 5┬░Feet away from broken handsink.

Health Report - 06/27/2012 (1 critical incident(s))

(Critical) Observed bottom of blender (cap to blade interface) on drainboard in front counter area with an accumulation of mold and debris (blender cap was not disassembled before washing). All food equipment must be washed, rinsed and sanitized after use and must be clean to sight and touch. To correct, need to disassemble blender cup before sending through dishmachine. Pic corrected by disassembling blender then washing, rinsing and sanitizing all blender components at time of inspection. Critical corrected.

Observed several clean soup spoons and forks stored in utensil racks on counter in prep area with food contact portion of utensil pointing up. All clean utensils and tableware must be stored in the same direction so the food contact portion of utensil is pointing down (and handles up) to prevent possible contamination of utensil (from employee hands).

Observed interior door gaskets on several reach in coolers on cooking and prep lines with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Health Report - 12/06/2011 (3 critical incident(s))

(Critical) Observed pan of raw bean sprouts on prep counter in cooking area and bowl of raw egg batter on counter in prep area with internal food temps of 68-70f. Do not store phf at room temperature. All phf must be kept at 41f or below at all times. Pic corrected by discarding sprouts and raw egg batter at time of inspection. Critical corrected.

(Critical) Observed 2 working spray bottles of degreaser on floor in cooking area and 2 unlabeled working spray bottles of windex stored under counter in coffee station area. All chemicals and cleaners must be properly labeled with product common name at all times for proper identification. Pic corrected by properly labeling all chemical spray bottles at time of inspection. Critical corrected

(Critical) Observed employee cutting up rte meat on prep line with bare hands. Bare hand contact with rte foods in a licensed kitchen is not approved. Food employees may not handle rte foods with bare hands and shall utilize suitable 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. Critical corrected

Observed employee coats hung on edge of dry storage shelves in basement directly above and on cans of food and open flour bag. All employee belongings must be stored in a location which cannot possible contaminate food or single service items

Observed ice scoop laying in ice bin in bar area. All utensils must be stored in a protected manner and food (ice) must be protected from sources of contamination (like employee hands). To correct, need to store ice scoop with handle extended up and out of ice at all times

Observed no employee handwashing sign in ladies restroom. To correct, please provide as soon as possible

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

Observed uncovered pot of rte tea stored in splash zone next to handsink in bar area. All food must be protected from sources of contamination at all times. Do not store food (especially uncovered containers) next to handsink as water and other debris could fall into tea when washing hands. To correct, please cover tea with lid and relocate to approved location in bar area

Health Report - 03/21/2011 (1 critical incident(s))

(Critical) Observed 2 blender cups (blade to cap interface) in front prep area (near cash register) with an accumulation of mold and dried on food debris. Also observed blender cap on shelf in back prep area stuck on very tightly (sticky debris is holding cap on). In both cases, employees are not disassembling blender components before dishwashing. All food contact surfaces must be washed, rinsed and sanitized after use and must be clean to sight and touch. To correct, please train all dishwashers to disassemble all blender components before sending through dishmachine. Pic corrected by disassembling all blenders and running all components through dishmachine at time of inspection. Critical corrected

Observed broken equipment, old dishes, and general clutter located throughout entire facility. To correct, please remove all broken equipment and unnecessary items from facility as soon as possible

Observed no serv safe certified employee in facility. Kevin's serv safe expired 3/8/10. Must renew with 90 days to avoid enforcement actions. Please fax copy of certification to carl walczesky at 734 222-3930 once completed. I will follow up on this item to ensure compliance

Observed no soap at handsink in dishwashing area. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Observed several food scoops (ice, spice containers) stored so handle is laying on top of food. All scooping utensils must be stored so handle is extended up and out of food product to protect food from possible contamination (by employee hands)

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

Observed several interior door gaskets in upstairs prep area broken and collecting debris. To correct, please inventory all coolers and replace all split gaskets as soon as possible

Observed interior of microwave oven in prep area with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed several food containers (spices, nuts) throughout facility (upstairs prep area, basement dry storage area) not labeled. All working containers of food and spices must be labeled with common name at all times for proper identification.

Observed floors under equipment in cooking and prep areas with a heavy accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed spice shelf in cooking prep area, the interior of several coolers and other shelves in facility with a heavy accumulation of debris. Need to clean now and on more frequent schedule. , observed employee break table in basement soiled with sticky food debris. Need to clean now and on a more frequent schedule

Observed clean equipment and single service items stored under a unprotected sewer line in basement. All food, single service items and clean equipment must be protected from sources of possible contamination at all times. To correct, please relocate clean equipment and single service items or install shields underneath basement sewer lines as soon as possible.

Observed filters, light shields and grease drip cup in ventilation hood in cooking area soiled with grease and debris. To correct, please clean now and on a more frequent schedule. , observed ventilation covers on ceiling in both public restrooms in dining room soiled with dust and debris. To correct, please clean now and on a more frequent schedule

Health Report - 09/22/2010 (1 critical incident(s))

(Critical) I observed two uncovered beverages in both main prep areas. Employees may only drink from containers that have lids and straws. Corrected at the time of inspection. The beverages have been discarded. The owner has spoken to the staff.

Provide a thermometer for the unit, containing uncooked foods.

A bag of carrots are stored on the floor of the walk-in refrigerator. To protect food from contamination, it must be stored six inches above the floor.

The storage shelf on the stainless steel prep table that stores the hot holding units and soups.

The floor under the rice hot holding area needs to be cleaned.

The floor in bus boy storage area, especially in the corner needs cleaning.

The microwave storage shelf area, needs to be cleaned.

The inside bottom of the delfield stand up freezer unit, needs to be cleaned.

Label the bulk food containers

The wall under the pre soak area, at the dish machine, needs to be cleaned.

Hand sinks must always be accessible. Frequent and proper hand washing is ccritical in preventing the spread of harmful germs.