Suvai Taste Of India

Contact Information

400 S. Division
Ann Arbor, MI 48104

Health Report - 06/04/2015 (2 critical incident(s))

(Critical) Follow up site visit 6/4/15: handsink in dishwashing area has been replaced. Hot (105f) and cold water now available at handsink. Violation corrected

(Critical) Follow up site visit 6/4/15: faucet has been replaced in mens restroom in basement. Hot water (105f) with sufficient pressure for handwashing now observed. Violation corrected

Health Report - 05/21/2015 (3 critical incident(s))

(Critical) Observed no hot water (or cold water) at handsink in dishwashing area (water shut off to handsink). All handsinks must have hot water of at least 100f at all times for proper employee handwashing. To correct, please repair handsink as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed low hot water pressure at handsink in mens restroom in basement. To correct, please increase handsink water pressure as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed two 5 gallon buckets of housemade rte tomato sauce in wic with internal food temperatures of 51-55f (sauces were made yesterday per staff). All phf 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 baths, or more ice wands to ensure food safely passes through the temperature danger zone. Pic corrected by discarding both tomato sauce buckets at time of inspection. Violation corrected

Observed 2 door upright freezer in cooking area soiled with food debris in bottom of freezer. To correct, please clean now and on a more frequent schedule

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

Observed floors under cooking equipment and coolers throughout entire kitchen area with an accumulation of dirt, debris and grease. To correct, please clean now and on a more frequent schedule

Observed 2. 5 gallon container of partially frozen housemade sauce thawing on counter in prep area at room temperature (food temp was well below 41f). All phf must be thawed under refrigeration or under cool, running water to prevent the accumulation of bacteria.

Observed staff rinsing off dishware and utensils in 3 compt sink before air drying (rinse was last step in manual warewashing procedure). All dishware and utensils must be washed, rinsed and sanitized before air drying (do not rinse off sanitizer). To correct, please educate and train staff on correct warewashing procedures as needed.

Health Report - 11/13/2014 (6 critical incident(s))

(Critical) Observed broken paper towel dispenser at handsink in prep area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed bin of raw chicken stored on top shelf of wic directly above raw vegetables and rte foods. Also, observed raw shell eggs stored next to rte milk containers in milk cooler in side kitchen area. All raw animal products must be stored below and away from all rte foods to help prevent possible cross contamination. Pic corrected by relocating raw chicken and eggs to bottom shelf at time of inspection. Violation corrected

(Critical) Did not observe employee wash his hands before beginning food prep and did not observe any employee in facility wash his or hands after an hour of observation. All food employees shall wash their hands before beginning food prep and anytime their hands may have been contaminated (like switching tasks or handling soiled dishes etc. . . ). To correct, please educate and train employees on proper handwashing (including how and when). Pic corrected by educating on-site staff on proper handwashing at time of inspection. Violation corrected.

(Critical) Observed several soiled tandori chicken skewers hanging on utensil rack at end of cooking line. Staff claimed that these skewers were used earlier in day, but were not placed in 3 compt sink for proper warewashing. All food utensils must be washed, rinsed and sanitized after use. Do not place soiled utensils on clean utensil rack. Pic corrected by washing, rinsing and sanitizing all soiled skewer racks at time of inspection. Violation corrected. ,

(Critical) Observed container of par cooked tandori chicken in upright cooler in prep area not properly labeled. After initial heating, but prior to complete cooking, marked or otherwise and identified as foods that must be fully cooked prior to being offered for sale or service. To correct, please properly label all par cooked chicken in cooler as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed staff utilizing a designated handsink in cooking area to rinse off pans and utensils with a spray rinse arm in cooking area. Handwashing sinks are necessary for convenient use by employees in all areas that require frequent handwashing. To correct, need to remove spray rinse arm as soon as possible and hang sign reminding employees that this sink is for handwashing only. Soap and paper towel dispensers are already on wall next to handsink. I will check this item at follow up inspection. Correct within 10 days. ,

Observed shelves at end of cooking line in poor repair. To correct, please replace all damaged shelves as soon as possible. , observed damaged wall (gap in stainless steel plating) behind cooking equipment. To correct, please repair as soon as possible.

Facility does not currently have a serv-safe certified manager. Pic stated that manager is scheduled to take serv-safe next month at the latest. Once completed, please forward copy of serv-safe certificate to health dept. Correct within 90 days