Dabu Sushi

Contact Information

4037 Carpenter Rd
Ypsilanti, MI 48197

Health Report - 09/11/2014 (1 critical incident(s))

(Critical) Used a chlorine test kit and found a very low concentration of chlorine sanitizer in the sanitizing bucket in the sushi bar area. Pic corrected by remixing sanitzing solution to about 100 ppm. Chlorine recommended range: minimum 50 ppm and 200 ppm maximum.

Health Report - 03/14/2014 (1 critical incident(s))

(Critical) Found ready to eat (rte), time/temperature control for safety (tcs) food, sliced cream cheese and sliced eel without 7 day (day prepared + 6 days) in the sushi cooler. Pic corrected by datemarking noted items, and has been instructed to monitor and ensure employees are datemarking appropriate items.

Health Report - 09/18/2013 (3 critical incident(s))

(Critical) Found the sanitizing buckets in the sushi prep area and waitstation/prep areas at a very high concentration (above 200 ppm). Pic corrected by remixing sanitizing buckets to about 100 ppm, range minimum 50 ppm to maximum 200 ppm. ,

(Critical) Found raw fish products stored above and next to ready to eat foods in the 2 door sushi prep top cooler. Pic corrected by relocating raw foods to the bottom shelf and moved cooked/ready to eat to the top shelves. ,

(Critical) Found time/temperature control for safety (tcs) food, cooked vegetables 45°F in the top portion, and tofu 45°F in the bottom portion of the 2 door prep top cooler. Pic temporarily corrected by turning cooler control knob to a colder setting as it was in the minimum cold range, owner states control knob may have been moved to the lower range after they cleaned cooler. Note: this is not a repeated cold hold violation as previous violation was in a different cooler. ,

Found the tiled floor in the waitstation with taped with duct tape. To correct properly repair floor to be durable, smooth and cleanable. Observed water stained ceiling tile above the sushi bar prep area. To correct verify roof is not leaking, repair if needed and replace ceiling tile.

Found the 2 door prep top cooler not holding tcs food at 41°F. To correct repair/replace cooler to hold tcs food at 41°F or lower. Found the sliding glass doors of counter top sushi coolers cracked. To correct repair/replace glass doors.

Found a tub of iced squid left on the floor in the back kitchen area. Employee corrected by placing squid on prep table and was reminded to keep food off the floor.

Health Report - 03/28/2013 (2 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, soft tofu 49°F, firm tofu 50°F and eggs 47°F in the 3 door worktop cooler in the back kitchen. Pic corrected by discarding tcs food, and has been instructed not to use this cooler to hold tcs food, until repaired/replaced to hold tcs food at 41°F. Found tcs food, bean sprouts 51°F and fish cake 54 in containers stored on top of other containers in the top portion of the 2 door prep top cooler in the back kitchen area. Pic corrected by discarding tcs food, and has been instructed to store tcs food in containers that are in the cooler and not on top of other containers.

(Critical) Used a chlorine test kit and found no chlorine sanitizing residual in the dishwashing machine. To correct repair dishwashing machine and use the 3 compartment sink to wash, rinse, and sanitize dishes until dishwashing machine is repaired and functioning properly.

Found a stack of single use cups and lids on the clean utensil shelf. Pic corrected by discarding single use cups and lids and was reminded that single use cups and lids are to be used once and not designed to be reused.

Found the spray nozzles of the dishwashing machine clogged with debris. To correct clean spray nozzles of the dishwashing machine and clean as needed.

Found the 3 door worktop cooler in the back kitchen not holding tcs food at 41°F. To correct repair/replace cooler to hold tcs food at 41°F or lower.

Found the floor (under equipment, edges and corners) in the kitchen soiled with accumulation. To correct thoroughly clean floors and keep clean.

Found various shakers and plastic squeeze bottles without labels in the kitchen prep table. To correct provide labels.

Found wiping cloth stored on the cutting board of prep table. To correct store wiping cloths completely submerged under sanitizer in between uses.

Health Report - 09/26/2012 (2 critical incident(s))

(Critical) Found ready to eat (rte), time/temperature control for safety (tcs) food, large portions of tuna and salmon without 7 day (day opened/prepared + 6 days) datemarks in the sushi 2 door prep top cooler. Found a container of diced tofu in the 1 door reach in cooler without 7 day datemark. Pic corrected by providing datemark for tuna, salmon, and diced tofu. Pic has been instructed to monitor and ensure appropriate items are datemarked. Violation corrected.

(Critical) Found various cleaning chemical spray bottles stored next to and above food supplies in the back hallway storage shelf. Pic corrected by relocating cleaning chemicals away from food supplies.

Found no chlorine test kit to verify that dishwashing machine is sanitizing dishes. To correct provide a chlorine test and verify that dishwashing machine is sanitizing dishes.

Found a plastic bucket which originally held ice cream used to hold rice in the rice warmer. Found vegetables wrapped in newspaper in a plastic bag in the back kitchen 2 door counter top cooler. Found wood spoons used to prepare foods in the back kitchen. To correct replace all noted utensils with commercial grade food utensils.

Found a cart parked in front of the back kitchen handsink. To correct relocate cart and keep handsink accessible at all times.

Found a covered container of beans cooling in the waitstation 2 door prep top cooler. Pic corrected by placing beans in a shallow pan and placing in the freezer to rapidly cool. Pic has been reminded that tcs food must cool from 135°F to 70°F in 2 hours and then from 70°F to 41°F in 4 hours.

Found the sliding glass cooler doors of the counter top sushi coolers cracked. To correct repair/replace sushi cooler doors.

Found employee food, drink and personal food stored in various coolers through out facility. To correct designate an area in a cooler for employees to store their personal items.

Health Report - 04/05/2012 (1 critical incident(s))

(Critical) Found the drain line of the prep sink in the back kitchen area without air gap. To correct provide an air gap of at least 1 inch from the drain line and the rim of the floor drain. ,

Observed several wood spoons and wood utensils in the in use container on the cooking line. To correct discontinue using wood utensils and replace with utensils that are durable, smooth and cleanable.

Found wiping cloth stored on top of counter top in the sushi bar and back kitchen areas. To correct store wiping cloth submerged under sanitizer in a sanitizing bucket.

Found the hood filters and hood edges soiled with greasy build up. Found the door gaskets of coolers soiled with accumulation of debris. To correct clean hood and hood edges and cooler door gaskets, and clean on a more frequent schedule.

Found a cart with breading and batter located in front of the handwashing sink. To correct protect breading and batter from contamination (splash) by covering items or installing a splash shield.

Found the ice machine disconnected and in the back area of the hallway. Pic states ice machine is no longer working. To correct repair/replace ice machine.

Health Report - 10/14/2011 (1 critical incident(s))

(Critical) Found ready to eat food store above and next to raw food in the 2 door prep top cooler in the sushi bar. Found trays of raw shell eggs store above and next to ready to eat foods in the kitchen 3 door worktop cooler. Pic corrected by moving raw foods and eggs to lower shelves below and away from ready to eat foods. Pic has been instructed to monitor that employees are storing ready to eat foods above and away from raw foods.

Found a container of single use utensils stored with handles in a down position. To correct store utensils with handles up.

Found facility serving ice cream without a dipper well. Pic states they run ice cream scoop through dishwashing machine each time. To correct in future provide and properly install ice cream dipper well.

Found metal shakers and containers of ingredients in the back kitchen counter without labels. To correct provide labels.

Found both handsinks in the kitchen dishwashing and cooking/prep area blocked with carts. To correct re-locate carts and keep handsinks accessible at all times.

Health Report - 04/15/2011 (1 critical incident(s))

(Critical) Used a chlorine test kit and found very low chlorine residual in sanitizing bucket in the sushi bar area. Pic corrected by adding chlorine to sanitizing bucket creating a sanitizing solution of 100 ppm. Pic has been instructed to monitor and ensure chlorine sanitizing solutions are at minimum 50 ppm and maximum 200 ppm.

Found paper towels used to line food storage containers and used as liners under plastic wrapped food in the sushi bar cooler. To correct discontinue using paper towels to line food storage containers and plates.

Found various plastic squeeze bottles of oils and metal shakers of seasoning without labels. To correct provide labels.

Found the floor (under equipment, edges and corners) in the kitchen soiled with some accumulation. To correct thoroughly clean floors and clean on a more frequent schedule.

Found wiping cloths stored on counter top cutting board. Pic corrected by placing wiping cloths in sanitizing bucket.

Found the handsinks in the back kitchen partially blocked with carts. To correct re-locate carts and keep handsinks easily accessible at all times.

Found time/temperature control for safety (tcs) food, a covered pot of soup base 136°F left under prep table shelf covered. Pic corrected by removing lid of pot and placing soup base in an ice bath. Pic has been reminded to cool foods from 135°F to 70°F in 2 hours, and then from 70°F to 41°F in 4 hours.

Observed a container of vegetables under running water in the handsink by the 3 compartment sink. Pic corrected by placing vegetables in the prep sink under running water. Pic has been reminded that handsinks are to be used for handwashing only, and that the prep sink and 3 compartment sink may be used to rinse vegetables.

Health Report - 10/20/2010 (2 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, sushi rice 120°F in a plastic wrapped wooden bowl in a rice warmer in the sushi bar area. Pic corrected by discarding sushi rice and has been instructed to provide one of the following - written proof that sushi rice is not a tcs food, hold sushi rice at 135°F or above, or provide a time control policy for sushi rice. , found time/temperature control for safety (tcs) food, sushi rice 120°F in a plastic wrapped wooden bowl in a rice warmer in the sushi bar area. Pic corrected by discarding sushi rice and has been instructed to provide one of the following - written proof that sushi rice is not a tcs food, hold sushi rice at 135°F or above, or provide a time control policy for sushi rice. On follow up inspection found tcs food, sushi rice on a time control policy with a log sheet noting discard times. Continue to follow time control policy. Violation corrected.

(Critical) Found ready to eat food a wrapped container of shredded cabbage stored next to raw clams in the 2 door prep top cooler. Pic corrected by moving ready to eat food above and away from raw foods. , found ready to eat food a wrapped container of shredded cabbage stored next to raw clams in the 2 door prep top cooler. Pic corrected by moving ready to eat food above and away from raw foods. On follow up inspection found no ready to eat food next to raw foods in the 2 door prep top cooler. Continue to monitor proper storage. This violation was corrected on routine inspection, and re-verified on follow up.

Found ice scoop with handle in the ice in the ice machine. To correct store ice scoop in a container or holder.

Found hand sanitizer in the ladies and mens public restrooms, but no soap. To correct provide soap in the ladies and mens public restroom.

Found various plastic squeeze bottles of sauce without labels on the sushi bar counter. To correct provide labels.

Found bowls stored in the handsink in the dining area sushi bar. To correct remove bowls and keep handsink easily accessible at all times.

Found no certified manager employed by food establishment. To correct provide a certified manager immediately.

Found wiping cloths stored on top of the cutting boards in the sushi bar area. To correct store wiping cloths completely submerged under sanitizer.

Found several wood spoons in the back kitchen cooking area. To correct replace wood spoons with spoons that have durable, smooth, and nonabsorbing surfaces.