Ama Bistro

Contact Information

215 S. State Street
Ann Arbor, MI 48104

Health Report - 04/06/2015 (7 critical incident(s))

(Critical) Food contact surfaces on slicer in back kitchen area not easily accessible for cleaning (staff have to use wrench and screwdriver to get slicer blade off for cleaning). All surfaces of equipment must be smooth and cleanable and be easily disassembled for cleaning. Pic corrected by taking slicer out of service and will be utilizing pre-sliced deli meats for food operations. Pic understands that he will need a more durable and easily cleanable nsf approved slicer if he wants to continue slicing deli meats in house. Violation corrected

(Critical) Observed slicer blade, guard area, sharpener area and underside of slicer in back kitchen prep area with a heavy accumulation of dried on food debris (appears slicer has not been cleaned in several days). All food contact surfaces of equipment must be washed, rinsed and sanitized after every use and as needed. Pic corrected by disassembling slicer and washing, rinsing and sanitizing all slicer components at time of inspection. Violation corrected. , observed all juicer components in server prep area soiled with food debris (orange pulp). Staff stated that they made a glass of fresh juice over an hour ago. When asked how often the juicer is cleaned, staff stated "once a day. " all juicers must be washed, rinsed and sanitized after every use or if in continual use, every 4 hours at a maximum. To correct, please ensure all staff members are educated and trained on proper cleaning frequencies as needed. Pic corrected by washing, rinsing and sanitizing all juicer components at time of inspection. Violation corrected

(Critical) Observed the following expired food/datemarking violations: * container of sliced rte turkey in wic with expired datemark labels (expired 3/26/15). *pan of rte grape leaves in prep unit cooler in cooking area with expired/wrong datemark label (expired on 4/4/15). *expired housemade yogurt container in server area ric (expired on 3/26/15). *no datemark label on housemade greek dressing container in server area ric. All potentially hazardous rte foods must be used or discarded within 7 days (day 1 is prep/slice date). Pic corrected by discarding all above mentioned food items at time of inspection. Violation corrected

(Critical) Staff need to be verifying sanitizer concentration in dishmachine more often and as needed. Corrected by educating all staff on proper sanitizer concentrations and test strip usage (including test strip location) at time of inspection. Violation corrected

(Critical) Observed 2 mops and empty mop bucket stored directly in front of handsink in dishwashing area (had to move items to wash hands). All handsinks must be fully accessible at all times for proper employee handwashing. To correct, please do not store any items in or in front of any handsink. Pic corrected by relocating mops and mop bucket to approved location at time of inspection. Violation corrected

(Critical) Observed several spoiled and moldy rte cucumbers in box on wic shelf. All food in your restaurant must be safe and unadulterated at all times. To correct, need to discard any food that shows signs of spoilage or contamination. Pic corrected discarding all spoiled/moldy cucumbers at time of inspection. Violation corrected

(Critical) Observed facility not sanitizing pans and utensils properly as i measured 0 ppm of chlorine in dishmachine (5 gallon sanitizer bucket was almost empty and color was pale). All dishmachines need to be sanitizing as per manufacturers directions at all times (in this case 50-100ppm). Recommend utilizing smaller containers of sanitizer. Pic corrected by changing sanitizer bucket at time of inspection. Dishmachine now sanitizing at 100ppm of chlorine. Violation corrected

Observed burnt out light bulb in wif (only bulb in wif). To correct, please replace burnt out light bulb as soon as possible

Observed interior of prep unit cooler at end of prep line with an accumulation of water in bottom of cooler (appears condenser is leaking and/or drain line is plugged). To correct, please repair prep unit cooler as soon as possible. , observed no paper towel holders/dispensers at handsinks in server prep area and dishwashing area (currently, loose paper towels are kept balancing on top of soap dispensers). To correct, please obtain/install proper paper towel holders/bins/dispensers as soon as possible so paper towels are maintained in a sanitary manner

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

Facility is re-using several single service (s/s) food containers (old tzaztiki sauce containers) for food storage in restaurant. Plastic single service food containers are designed for a one-time use and not approved for re-use in restaurants as they are not durable. To correct, please remove all s/s containers from restaurant and obtain proper nsf approved containers as soon as possible

Observed wet mops stored on floor and in empty mop bucket in back kitchen area. All mops must be hung up to dry after use for proper air drying

Observed the following areas in need of cleaning: *interior of several prep unit coolers on main prep line (accumulation of debris and/or watery debris). *interior/sliding drawer racks under grill in cooking area (accumulation of food debris). *surfaces under flat top grill in cooking area (food debris getting trapped under unit). *floor drain in server area (soiled with mold and debris). To correct, please clean now and on a more frequent schedule.

Observed missing light shields on ceiling in dishwashing area, back kitchen prep area and in wif. To correct, please replace all missing light shields as soon as possible

Observed all plastic single service knives and forks in utensil bins in server prep area stored with food contact portion of utensils pointing up. All utensils and tableware must be stored so the food contact portion of utensil is pointing down (and handles are up) to protect utensil from potential contamination (like employee hands)

Health Report - 10/15/2014 (4 critical incident(s))

(Critical) Observed some housemade rte food items (stuffed peppers, meatloaf, sauces), rte sliced deli meats in wic and housemade vanilla pudding desserts in coke cooler in server area with no datemark labels. All potentially hazardous rte foods must be marked with a 7 day consume by datemark label (day 1 is prep/slice date). Pic corrected by discarding above mentioned food items with unknown prep dates and properly datemarking all freshly prepared foods at time of inspection. Violation corrected

(Critical) Observed no paper towels at handsink in front prep area (server area). Staff are currently using common towel to dry hands. Common towels are not approved for sanitary hand drying requirement. Will need to install a paper towel holder near server area handsink as soon as possible. Pic corrected by removing common towel and providing disposable paper towels (roll stored on counter until towel dispenser installed) at time of inspection. Violation corrected

(Critical) Observed chemical spray bottle stored directly above clean silverware bin in server prep area. All chemicals must be stored below and away from all food, utensils and clean equipment at all times to prevent potential contamination. Pic corrected by relocating chemical spray bottle to approved location at time of inspection. Violation corrected

(Critical) Observed no consumer advisory on breakfast menus in dining rooms (lunch menus had proper advisory). To correct, please add consumer advisory statement on all breakfast menus as soon as possible. I will check this item at follow up inspection. Correct within 10 days. Can e-mail picture of correction if desired. ,