Dalat Inn Restaurant

Contact Information

100 W. Michigan Avenue
Ypsilanti, MI 48197

Health Report - 04/10/2014 (1 critical incident(s))

(Critical) Observed an employee wash a glass container at the three compartment sink without sanitizing it. Corrected by running this container through the dish washing machine to sanitize with chlorine

Health Report - 10/03/2013 (7 critical incident(s))

(Critical) Observed rice placed in a white plastic bag to be in the rice warmer and multiple types of raw meat stored in these white bags as well. Only use the clear, food grade bags for food storage. Switch out all foods to your clean food bags or place them in food-grade, re-usable plastic food storage containers

(Critical) The food slicer was observed to be unclean, especially the area behind the blade. Thoroughly clean and sanitize these food contact surfaces

(Critical) Observed two residential use only insecticides (ant spray and an ant and roach spray) in the facility. Corrected by removing these spray cans from the facility for proper disposal

(Critical) Observed three food containers of cut lettuce (48f) stored out at room temperature. Corrected by relocating to a reach-in refrigerator. Also, a 1/3 pan in the top of a prep refrigerator was mounded up with excessive bean sprouts at 53f. Corrected by removing the upper level of bean sprouts that were not below 41f.

(Critical) Observed egg, shrimp and tofu rolls out at room temperature without their discard time labels. Staff prepare these foods at 11 am for lunch service. Without asking staff provided discard labels for 3 pm. Remaining rolls were discarded just after 3 pm

(Critical) Observed several cooked foods (tofu, beef, chicken, shrimp) placed hot/warm in a food pan in the lift-top portion of the prep refrigerator. Also some of these foods were just in pans resting on top of other food pans in the lift-top portion of the same unit. The upper portion of the prep refrigerator may not be used to cool down hot foods. Hot foods must be cooled in a reach-in unit. The foods in question were separated into shallow pans and placed into reach-in coolers

(Critical) Observed some stacked pails with a box on top of them with to go food container lids in them blocking access to the back kitchen hand washing sink. Corrected by removing these items

The drain pan of the dish washing machine was observed with old food build-up. Ensure these surfaces are cleaned nightly

Observed a cardboard box being used to store pans on a bottom shelf below the microwave oven. Recycle or discard this box and provide a plastic container to store these items

Observed two rice scoops stored in a container of standing water. Provide a small crock pot to store the rice scoops in water above 135f

Provide a certified food safety manager for this operation

Observed food pans/containers and a stack of foam to-go food containers stored upright on the end shelf of the cooking area. Please only store these items up-side-down for protection

Health Report - 03/13/2013 (0 critical incident(s))

The walk-in cooler compressor is running continuously and the temperature inside is slightly elevated. Repair/adjust as necessary to function properly. Correct within 1 week

Health Report - 08/23/2012 (1 critical incident(s))

(Critical) The owner indicated once lunch slows down they re-refrigerate the egg rolls and shrimp rolls that are out at room temperature utilizing time as a public health control (11 am to 3 pm). Once a food item is held out at room temperature using tphc the food must be discarded at the end of the four hours. Those foods cannot be re-refrigerated prior to or at the end of the four hours. Corrected by discussing this item with the owner who is ensuring this policy is followed on a daily basis

Observed some chicken in the kitchen two door upright refrigerator to be stored in white plastic "tee shirt" to-go bags. Only store foods in direct contact with food-grade bags. Switch these foods to food grade bags asap

Observed the dish washing arms (top and bottom) to be overdue for flushing/cleaning as well as the interior of the dish washing machine. Please clean these areas daily to prevent this build-up

In the basement employee restroom

1) observed the basement walk in cooler compressor to be short-cycling causing a slightly elevated temperature. Contact a refrigeration contractor to evaluate and make necessary repairs. 2) kitchen two door upright freezer: observed a mat of dust that has accumulated on the front of the compressor coil. Remove this dust to allow for better air flow to cool the refrigerator system. 3) the two cook line coolers were operating at a slightly elevated temperature. Adjust these units colder and/or have the compressor coils checked for dust accumulation--repair if necessary

Observed several large pieces of packaged, frozen beef thawing in the basin of the food prep sink. Either thaw your phfs in the refrigerator or submerged in a container with running water flowing over it. As the food becomes thawed, begin cooking it or relocate it to a refrigerator below all ready to eat foods

Observed significant gaps under the back alley door. Provide a new door sweep to seal out pests

Provide a certified food safety manager that works full time in the kitchen

Observed bare wood (base coving) that was installed in the bar area. Remove this bare wood that is touching the floor, thoroughly seal it on all sides prior to re-installing the wood to prevent moisture problems

Health Report - 02/01/2012 (4 critical incident(s))

(Critical) Observed an employee not wash their hands before handling recently washed dishes/equipment. This employee had been handling dirty dishes just before putting away clean dishes. This issue was discussed with the employee and the employee washed their hands. Also, during the entire inspection no cooking or serving staff were observed washing their hands. Ensure staff wash their hands when required

(Critical) Observed the following items to be unclean: a kitchen knife, pair of tongs, 8-10 plastic colanders, five metal food pans and 6-7°Fire pots. These items were sent to be washed. Ensure staff are inspecting washed items for cleanliness after they have had a chance to air dry

(Critical) Basement: observed no air gaps provided on the waste drain lines for the walk in cooler (the strap holding up the pipe came loose) or for the ice making machine (two drain lines). Re-secure and/or cut these drain lines to provide a 2 inch air gap above the flood level of the receiving drain

(Critical) Observed a server garnish a meal with her bare hands. Corrected by discussing this issue with the employee and by providing tongs for dispensing garnish

Observed approx. Five of the exhaust hood filter sections to be installed incorrectly. Corrected by properly installing

A manager level employee needs to obtain a food safety certification. Schedule someone to take this course and exam

The floor in the basement under your dry storage shelves for the flour, rice, sugar, etc. Is in need of cleaning at this time

Observed the housing under the food scrap catch pan of the dish washing machine to be unclean. Thoroughly clean this area at the end of each night

Observed some frozen foods stored in white plastic "tee shirt" bags. Only store foods in contact with food grade bags. Switch these foods to food grade bags.

Observed a significant gap at the bottom corner of the rear delivery door. Repair as needed to eliminate the gap to prevent pest entry

Server beverage station: observed the ice scoop handle resting on the ice in the ice bin. Corrected by inserting the scoop with the handle sticking out of the ice

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

(Critical) Observed the final rinse concentration of the dishwashing machine to be less than 25 ppm chlorine at the final rinse cycle of the automatic dishwashing machine. To correct should provide service to the dishwashing machinie to provide a minimum of 50 ppm chlorine residual at the final rinse cycle of the dishwashing machine. , observed the final rinse concentration of the dishwashing machine to be less than 25 ppm chlorine at the final rinse cycle of the automatic dishwashing machine. To correct should provide service to the dishwashing machinie to provide a minimum of 50 ppm chlorine residual at the final rinse cycle of the dishwashing machine. ,

Found unused ice cream station and dipper well with loose drain line. To correct should secure drain line at the ice cream station as required prior to reuse. Observed the walk-in cooler located in the basement with condensate leaking onto floor. To correct schedule repairs to prevent accumulation of water onto floor surfaces

Observed a wood board located on prep table shelf under the microwave oven. To correct remove the item from the facility

Found floor tile located in the basement with open seams and missing sections. To correct schedule repairs to floor tile to provide an easily cleanable floor surface

Observed the blade of knife stored between exterior surfaces of equipment located in the kitchen. To correct should store blade of knife in a knife rack or other cleanable location

Found aluminum foil wrap liner on shelf in the kitchen and along ledge of stairway to kitchen/basement areas. Person in charge corrected this item by removal of aluminum foil wrap from shelf

Owner indicated she will send an employee to attend the next available manager certification course

Observed the basement employee rest room placed out of service. To correct should schedule repairs

Please obtain and post an antichoking poster

This incident (8131) does not have any more information on it

Health Report - 01/14/2011 (1 critical incident(s))

(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without proper date marking. Once prepared, opened or removed from freezer these food items shall be clearly marked with a discard date. Please add 6 days to date opened or prepared. Critical corrected: at time of inspection clearly marked food items with proper discard date including all cooked and cooled food items and opened condensed milk. Per owner usually go through most cooked and cooled food items within 24 hours

Some clutter and unncessary items found stored in basement. Please sort through and get rid of any items not used in the operation and maintenance of facility.

Please provide copy of certified manager certificate asap. Employees are having a difficult time passing the exam due to language barrier. Have attempted several times to pass exam ( 3-4 times, 2 different employees ). Pic will take exam 1/26/11 in livonia through michigan restaurant association and if not successful will sign up for wcc class 2/21/11. Please fax copy of certificate with the name of your restaurant on top as soon as received 734-222-3930 attn: sue manville.

These areas in need of cleaning: refrigeration door gaskets on both prep units, top ledge on doors of both prep units, exterior some food jars on cook line cart, bottom shelf on cook line cart and interior bottom some refrigeraton units. Please clean now and place on routine cleaning schedule. Per owner slicer used earlier today, has not been cleaned; one top section piece was removed at time of inspecton. Please try to clean immediately after use and cover once clean.

Please invert clean utensils stored in container next to upright reach-in-cooler or provide covered container to properly protect them

Some single-use food containers observed in facility. Please do not use these containers for food storage

Some frozen meat items found thawing improperly in rear kitchen food prep sink. Please thaw using one of the methods listed

Some food items double stacked on top of both prep units. Please do not double stack food items, place any extra containers in bottom section of units. All food maintaining at 41°F or below

Brooms and maintenance tools found stored improperly. Please store in an organized manner to facilitate cleaning the area used for storage

Some single-service items stored improperly dining area and rear kitchen. Please invert single-service containers or remove them from packaging from bottom so as not to touch the food-contact end

Some knives found stored improperly in rear kitchen. Please discontinue storing between prep unit and prep table and between sinks in dishwash area. In-use utensils shall be stored in a clean, protected location. Knive rack is available for clean knife storage

These areas in need of cleaning: floor/wall juncture behind cooking equipment and ceiling fan covers in both restrooms. Please clean now and as often as necessary to maintain in clean condition

Ice bin front counter is air gapped properly, please remove the "u" in the piping at the end of this drain line. Maintain the air gap a minimum twice the pipe diameter above the flood rim of the drain. Please disconnect the dipper well drain line (dipper well has not been in use in years) or properly air gap the dipper well drain line. Currently drain line has an air break. The air gap shall be twice the pipe diameter above the flood rim of the drain