Dky Sushi

Contact Information

283 S. Zeeb Road
Ann Arbor, MI 48103

Health Report - 02/23/2015 (3 critical incident(s))

(Critical) Observed bleach concentration in wiping cloth bucket in dishwashing area at 800ppm of chlorine. Please remember that bleach can become toxic at excessive levels. To correct, please follow manufacturers directions when mixing bleach and verify with proper test strips as needed. Pic corrected by remixing wiping cloth bucket to 100ppm of chlorine at time of inspection. Violation corrected

(Critical) Observed no soap at handsink in back kitchen area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by providing soap at handsink at time of inspection. Violation corrected

(Critical) Staff are not verifying sanitizer concentrations in wiping cloth buckets with test strips often enough and as needed. Corrected by educating all staff on proper sanitizer concentrations and test strips usage (including test strip location) at time of inspection. Violation corrected

Observed interior of microwave oven in poor repair (interior of microwave is chipping/flaking). To correct, please repair or replace microwave oven as soon as possible so all surfaces are smooth and cleanable. , observed white food storage rack in corner of wic in poor repair (paint is chipping/flaking and accumulation of rust on food shelves observed). To correct, please resurface food shelf and repaint as soon as possible so all surfaces are smooth and cleanable

Observed floor under deep fryer in cooking area with an accumulation of greasy debris. To correct, please clean now and on a more frequent schedule

Health Report - 08/26/2014 (0 critical incident(s))

Observed bag of raw chicken and package of crab meat thawing on shelf in back kitchen area (both chicken and crab were still significantly frozen at time of inspection). All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria

Observed interior of 2 door upright freezer in back kitchen area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed handsink in mens restroom not sealed to wall (caulk is broken). To correct, please re-seal/re-caulk handsink to wall as soon as possible

Health Report - 02/27/2014 (0 critical incident(s))

Observed small open gap along bottom of back door. All outer openings to restaurant must be tight fitting and sealed to prevent entry of unwanted pests and insects. To correct, please install door sweep/weather stripping on bottom of door as soon as possible.

Observed clean dishware shelf above 3 compt sink in dishwashing area with an accumulation of sticky and greasy debris. To correct, please clean now and on a more frequent schedule

Health Report - 08/28/2013 (6 critical incident(s))

(Critical) Observed food employee wash and rinse 2 pans in the 3 compt sink, but did not sanitize pans after rinsing. After use, all pans and utensils must be washed, rinsed and sanitized as per your approved warewashing and sanitizing procedures. To correct, please train all staff on proper wash, rinse and sanitize procedures as needed. Pic corrected by properly demonstrating correct 3 compt sink setup and educating staff on proper warewashing procedures at time of inspection. Violation corrected

(Critical) Observed no paper towels at handsink in front prep area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by providing paper towels at handsink at time of inspection. Violation corrected

(Critical) Observed unlabeled working container of bleach in 3 compt sink area. All chemicals and toxics must be properly labeled with correct chemical name for proper identification. Pic corrected by labeling bleach container at time of inspection. Violation corrected.

(Critical) Observed handsink in dishwashing area not accessible for handwashing at time of inspection. Personal items (laptop computer, mail, newspapers) stored on top of and around handsink. All handsinks must be fully accessible at all times for proper employee handwashing. To correct, do not store personal items in or around any handsink at any time. Pic corrected by removing all personal items from handsink at time of inspection. Violation corrected

(Critical) Observed several pop nozzles and pop nozzle barrels on pop machine in front prep area with an accumulation of mold and debris. All pop nozzles and pop machine components must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all pop nozzles and pop machine components at time of inspection. Violation corrected

(Critical) Observed bins of raw fish and package of raw shell eggs stored above rte raw vegetables (cucumbers, onions, broccoli) on wic shelves. All raw animal products must be stored below and away from rte food items at all times to protect food from possible cross contamination. Pic corrected by relocating all raw fish and raw shell eggs to another shelf of wic at time of inspection. Violation corrected.

Observed package of raw shrimp thawing on prep counter in back kitchen area at time of inspection (internal food temperature of shrimp was 30f). All phf must be thawed under refrigeration or under cool running water at all times

Observed no ventilation filter above rangetop oven in cooking area. Need to replace as soon as possible. , observed vent hood in cooking area soiled with grease and debris. To correct, need to clean now and on a more frequent schedule

Observed wet mop stored in mop bucket in back kitchen area. All mops must be hung up after use to allow for proper air drying

Observed facility using and storing plastic soup containers in bulk rice and flour bins in dry storage area. Bowls are not approved for scooping utensils as they are a source of potential contamination (from employee hands). To correct, please obtain proper scooping utensils (with handles) and store with handle extending up and out of food product.

Health Report - 03/06/2013 (0 critical incident(s))

Observed floor next to and under fryer in cooking area with a heavy accumulation of grease and food debris. To correct, please clean now and on a more frequent schedule

Health Report - 09/04/2012 (1 critical incident(s))

(Critical) Discovered that facility is not washing, rinsing and sanitizing sushi cutting board and sushi knife in sushi prep area on a cleaning frequency as required. Current procedure is to wipe down cutting board and knife in between orders with a wet towel (water only, no sanitizer) and sushi chef washes and sanitizes cutting board/knife only once per day (end of night). This procedure must be changed immediately. All food contact surfaces (fcs) must be washed, rinsed and sanitized after every use and when switching from raw animal products to rte foods and every 4 hours when in continual use. Will need to educate and train sushi chef in proper cleaning frequencies/ sanitizing procedures of fcs as needed. Corrected by educating all staff on proper cleaning frequency of fcs and sanitization procedures at time of inspection. Also, sushi cutting board and sushi knife were washed, rinsed and sanitized at time of inspection. Critical corrected

Observed floor under fryer with a heavy accumulation of greasy debris. To correct, need to clean now and on a more frequent schedule

Observed interior of under counter domestic ge refrigerator in front prep area with a heavy accumulation of ice/frost. To correct, need to remove ice as soon as possible so all surfaces are smooth and cleanable

Observed interior door gaskets on prep unit cooler in front prep area with a heavy accumulation of moldy debris. To correct, need to clean now and on a more frequent schedule

Observed in use wiping cloth stored in a bucket of sanitizer in dishwashing area with a concentration of 0 ppm of bleach. All wiping cloths must be stored completely submerged in a proper concentration of sanitizer ( in this case 50-100ppm) at all times. To correct, please train staff on proper mixing requirements and test strip usage as soon as possible. Staff remixed bucket to 75ppm of bleach at time of inspection

Health Report - 03/05/2012 (0 critical incident(s))

Observed clear plastic wrap extended over and covering front of ventilation hood opening (wrapped around sides of hood). Pic stated that plastic wrap is used to help prevent smoke from discharging into kitchen and dining room. Facility currently has a small hood and only 1 vent filter. Cannot use plastic wrap in hood area as it is a possible fire hazard. To correct, need to remove wrap immediately. May need to install more ventilation capacity if current hood not adequate

Observed plastic bowls being used and stored in bulk spice bins in back kitchen area. As stated in past, bowls are not approved scooping utensils as they are a source of potential contamination (from employee hands). To correct, please obtain proper scooping utensils and store so the handle extends up and out of food product

Observed floor under range top stove and fryer in cooking area soiled with grease and debris. Also, observed floor under freezer and prep unit cooler with an accumulation of debris. To correct, please clean all these areas now and on a more frequent schedule

Observed range top surfaces and sides of fryer in cooking area soiled with grease and debris. Need to clean now and on a more frequent schedule.

Health Report - 09/07/2011 (0 critical incident(s))

Observed plastic bowls being stored in bulk spice bins in back kitchen area. Bowls are not approved for dispensing and storing in foods as they are a potential source of contamination (from employee hands). To correct, please obtain proper scooping utensils and store so the handle extends up and out of product

Observed unlabeled bulk containers of sugar, salt, and flour in back kitchen area. Once removed from original packaging, all food items must be labeled with correct common name for proper identification

Observed wiping cloth bucket in dishwashing area with a concentration of less than 50 ppm of bleach. To correct, please change buckets more often and mix bucket to 50-100ppm of bleach as required. Employees need to verify concentration with proper test strips as needed

Observed screen door in back kitchen area broken and not able to tightly seal back door when door is open. Also observed front door to restaurant propped open at time of inspection. All outer openings to facility must be tight fitting and sealed to prevent entry of pests and insects. To correct, please repair screen door as soon as possible and keep front door closed at all times

Observed floor under cooking equipment with an accumulation of grease and debris. Need to clean now and on a more frequent schedule

Observed sides of grill and fryer area with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Health Report - 03/10/2011 (2 critical incident(s))

(Critical) Observed unlabeled container of bleach on drainboard in dishwashing area. All chemicals and toxics must be labeled with product common name at all times for proper identification. \ pic corrected by labeling container at time of inspection. Critical corrected

(Critical) Observed employee eating on prep counter in back of kitchen when i arrived for inspection. All food employees must eat in designated areas of facility only (such as the dining room). Cannot eat in kitchen. Corrected by educating all staff on proper location of break and eating areas in facility. Critical corrected.

Observed exterior surfaces of range and fryers in cooking area soiled with grease and heavy debris. To correct, please clean now and on a more frequent schedule

Observed employees rinsing utensils and plates in handsink in front prep area and also in food prep sink in back kitchen area. All handsinks are to be used for handwashing only and all dishwashing must take place in 3 compt sink only. To correct, please retrain employees as needed

Observed piece of cardboard in missing spot (for vent filter) in ventilation hood in cooking area. Need to remove this piece of cardboard immediately (it is a possible fire hazard). To correct, please obtain proper size air filter as soon as possible

Observed floor and walls under grill and fryers in cooking area soiled with grease and debris. To correct, please clean now and on a more frequent schedule

Observed individually portioned styrofoam to-go containers of tofu stacked on top of each other in display cooler in front counter area. Containers are not covered so tofu is sticking to bottom of other containers when stacked. To correct, please cover all food containers with appropriate lid when storing in cooler to protect food from possible contamination

Observed most of kitchen staff not wearing hats or hair restraints at time of inspection. (sushi chef was wearing hat). All staff involved in food prep/food handling or dishwashing activities must be wearing a hat or hair restraint at all times.

Observed several wet wiping cloths stored on various counters throughout facility. All wiping cloths must be stored completely submerged in an approved sanitizer solution. To correct, please obtain proper wiping cloth buckets for use throughout the day

Health Report - 09/15/2010 (2 critical incident(s))

(Critical) Observed 5 containers of housemade rte spicy mayo in wic and 4 containers of housemade mango pudding in display cooler near cash register in dining room with no datemark labels. All phf housemade rte foods must have a 7 day consume by datemark label (day 1 is prep date). Pic corrected by properly datemarking all spicy mayo and mango pudding containers at time of inspection. Critical corrected.

(Critical) Observed clean frying pans and box of plastic "thank you" bags stored in chemical cabinet across from sushi prep area near cash register. All chemicals and toxics must be completely separated from food, utensils and single service items at all times to prevent contamination. Pic corrected by relocating pans and plastic bags to proper storage area away from chemicals. Critical corrected.

Observed back screen door not tight fitting and not able to seal correctly (door is broken). Also observed front door propped open when i arrived for inspection. All outer doors must be tight fitting and sealed at all times to prevent entry of unwanted pests and insects

Observed old dusty equipment on shelf in back kitchen area (near back door). To correct, please remove all broken equipment and unnecessary items from kitchen as soon as possible

Observed plastic single service containers stored next to handsink (in splash zone) across from sushi prep area near cash register. All food and single service items must be stored in a clean dry location and protected from sources of contamination at all times. To correct, please relocate all s/s items away from handsink splash zone as soon as possible

Observed rice cooking in mechanical room in back kitchen area (next to mop sink). Also observed dry rice and soy sauce stored in same mechanical room. Food cannot be stored and/or cooked in mechanical rooms. To correct, please relocate all food to approved prep areas of kitchen immediately

Observed single service plastic forks, knives and spoons all jumbled together in utensil bin on top of display cooler near front counter. All utensils must be stored in the same direction so the utensil handles are facing out to protect food contact portion of utensil from possible hand contamination

Observed sides of grill and deep fryer in cooking area soiled with grease and debris. To correct, please clean now and on a more frequent schedule.

Health Report - 03/29/2010 (2 critical incident(s))

(Critical) Observed pop nozzle holders on pop machine in front prep area with an accumulation of mold and debris. All pop nozzles and pop machine components must be washed, rinsed and sanitized every 24 hours or throughout day as needed. Pic corrected by washing, rinsing and sanitizing pop nozzles and pop machine holders at time of inspection. Critical corrected.

(Critical) Observed sanitizer concentration in 3 compt sink in dishwashing area at 800ppm of chlorine bleach. Must follow manufacturers directions when mixing sanitizer and verify concentration with proper test strips. Pic corrected by remixing sanitizer to 100ppm of bleach at time of inspection. Critical corrected.

Observed no chlorine bleach test strips in facility. To correct, please provide as soon as possible

Observed back door to kitchen propped open. All outer openings to restaurant must be closed and sealed at all times to prevent entry of pests and insects. If wanting to keep back door open, will need to install screen door; otherwise, keep door closed at all times

Observed no soap at handsink in 3 compt sink area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing

Observed several dry goods (rice, soy sauce) stored in mechanical room. Also observed rice cooker set up for use in same mechanical room (directly next to furnace). Food cannot be stored or prepped in a mechanical room. To correct, please relocate all food items to proper food storage areas and cook all rice in approved locations in kitchen

Observed floors under grill in cooking area soiled with grease and debris. Also observed floor drain next to ice machine soiled with debris. To correct, please clean now and on a more frequent schedule

Observed ventilation cover on ceiling in ladies restroom with an accumulation of dust and debris. Please clean now and on a more frequent schedule. , observed ventilation filter above grill/deep fryer soiled with grease and debris. To correct, please clean now and on a more frequent schedule.

Health Report - 10/14/2009 (3 critical incident(s))

(Critical) Observed employee beverage cups not covered and no straw on counters in front and back of kitchen. All employee beverages will be covered with a lid and have a straw to prevent possible contamination. Pic corrected by discarding beverages and educating employees on proper drink procedures. Critical corrected

(Critical) Observed sushi rice (that is under a time control policy) served after the 4 hour discard time. Facility does have an approved time as a public health control policy on file for sushi rice, but employees not completely following proper procedures. If wanting to continue using time for sushi rice, staff will need to follow approved time control policy and pic must monitor proper prep and discard times. Proper discard time needs to be clearly marked on or near sushi rice container at all times. Pic corrected by discarding remaining sushi rice and educating employees on proper time control procedures. Critical corrected

(Critical) Observed several pans/trays of raw meat (shrimp, pork, beef) in wic stored above rte vegetables and rte sauces. All raw animal foods must be stored below and away from rte foods at all times to prevent cross contamination. Pic corrected by relocating all raw meats to bottom shelf of wic and rte sauces and vegetables to middle and top shelves. Critical corrected

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

Observed raw fish stored in a domestic coleman cooler on bare ice on the wic floor. Not allowed to store raw phf on bare ice in an undrained cooler. To correct,please relocate fish to wic shelves and remove domestic cooler from facility as soon as possible.

Observed floor under grill and deep fryer with a heavy accumulation of grease and debris. To correct, clean now and on a more frequent schedule. , observed floor drain under 3 compt sink soiled with mold and debris. To correct, please clean now and on a more frequent schedule.

Observed air filter above grill/deep fryer soiled with grease and not covering entire ventilation opening. Also, restaurant was somewhat smoky in dining area after minimal use of grill. To correct, please clean filter now and on a more frequent schedule. Also will need to install filters so entire hood opening is covered with a filter (no gaps)

Observed sushi rice netting (used for food prep) stored in a container of lukewarm water on shelf above 3 compt sink. Please discontinue this practice immediately. Stagnant water can breed bacteria. All food contact surfaces of equipment must be stored in a clean dry location after washing and sanitizing. , observed several plastic containers stored inside dry goods (sugar, salt, flour etc. . . ) and being used to dispense all dry goods in facility. Please discontinue this practice. To correct, please obtain proper scooping utensils and store with handle extending up and out of product to prevent possible contamination.

Observed interior door gaskets on reach in coolers in front prep area soiled with a heavy accumulation of debris. To correct, please clean now and on a more frequent schedule