Evergreen Oriental Inc.

Contact Information

2771 Plymouth Road
Ann Arbor, MI 48105

Health Report - 03/11/2015 (0 critical incident(s))

This incident (68424) does not have any more information on it

Health Report - 03/04/2015 (7 critical incident(s))

(Critical) These food-contact surfaces in need of cleaning: interior some food containers on shelf under prep table near food prep sink, interior large bowl stored on shelf under slicer and interior upper section of two of the three microwave ovens near wic. Food-contact surfaces shall be clean to sight and touch. Corrected at time of inspection by replacing the soiled food containers with clean containers & discarding the soiled containers; properly cleaned and sanitzed large mixing bowl and interior upper section of microwave ovens

(Critical) Chlorine sanitizer test kit not being used to monitor sanitizer concentration at automatic warewashing machine. Sanitizer test kit shall be used daily to assure proper sanitizer concentration at automatic warewashing machine. Corrected at time of inspection: owner and dishwasher demonstrated how they use their chlorine test kit to check sanitizer concentration at automatic warewashing machine. Please check sanitizer concentration throughout the day to assure proper level

(Critical) Handwash sink in new kitchen not accessible for handwashing and observed wiping cloth solution bucket in handwash sink in dishwash area. Corrected at time of inspection by moving piece of equipment that was temporarily being stored in front of handwash sink in new kitchen and removing bucket from dishwash area handwash sink. Please remind all employees that the handwash sinks shall be used only for handwashing.

(Critical) No sanitizer present at automatic warewashing machine in rear kitchen. Sanitizer shall be provided per manufacturer's label use instructions (50 ppm -200 ppm per label on sanitizer container). Corrected at time of inspection: repair person on site to replace sanitizer tube. Automatic warewashing machine now sanitizing at proper chlorine sanitizer concentration

(Critical) Handwash sink end of cook line converted to rinse/dump sink; paper towel dispenser and soap dispenser have been removed. A handwashing sink shall be located to allow convenient use by employees in food preparation , food dispensing and warewashing areas. Corrected at time of inspection: paper towel dispenser and soap dispenser reinstalled at handwash sink end of cook line. Please discuss with all employees to use the 3-comp sink or food prep sink across the kitchen for rinsing

(Critical) No soap available in employee restroom. Soap shall be provided at all times at all handwash sinks. Corrected at time of inspection: soap provided in soap dispenser in employee restroom. Please continue to monitor all handwash sinks to assure soap is present at all times for proper handwashing

(Critical) Observed spray nozzle on hose at mop sink without any backflow prevention. Please install proper backflow prevention device at mop sink. Corrected at time of inspection: owner purchased an atmospheric hose bib vacuum breaker and installed it on the hot water line at the mop sink. Spray nozzle removed. This mop sink has separate hot and cold water lines. Per owner use the hot water only with the hose. If cold water will be used with the hose you will need to install a second hose bib vacuum breaker for the cold water

Some food containers observed without covers. Please cover food when not in use to protect against potential contamination

Observed some personal items stored improperly in rear kitchen on storage shelving unit. Please provide a designated, separate storage area for personal items (coats, purses, etc) to prevent potential contamination

These areas in need of cleaning: floors under and next to fryers on cook line, hood filters above chinese range, interior of smoker on cook line, underside of shelf above cook line, interior pickle barrel (used to store large utensils), exterior sauce containers including sides and lids rear new kitchen and exterior bulk food bins including sides and lids rear kitchen. Please clean now and as often as necessary to maintain in clean condition

Employee restroom handwash sink and toilet in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

Observed grocery bags in use for food storage in walk-in-cooler and walk-in-freezer. Please provide food-grade storage bags for food storage

Observed several food containers without any labels. Once removed from the original container please label food container with common name of food to avoid misuse

Wooden pallet being used for large mixer stand and painted wooden lids for bulk food storage bins starting to peel. Please replace raw wood pallet with non-absorbent, smooth, easily cleanable surface and resurface or replace bulk food bin lids

(1) observed cardboard lining some shelving units rear kitchen. Please remove cardboard and provide a non-absorbent, smooth, easily cleanable surface in these areas. (2) observed several overturned milk crates used for shelving or storage. Please replace milk crates with smooth, easily cleanable shelving units such as a dunnage rack

Please provide handwash sign at handwash sink on cook line notifying food employees to wash their hands. Corrected at time of inspection; owner posted proper signage at handwash sink

Observed saran wrap maintaining dishwasher dispensing tubes secure. Please repair and maintain in good repair

Unwrapped condensate line in walk-in-cooler over shelf in rear section of wic. Please wrap to prevent potential contamination of food stored below

Health Report - 09/17/2014 (4 critical incident(s))

(Critical) Observed spray nozzle on end of hose with atmospheric vacuum breaker. Spray nozzle must be removed when not in use or install a vented t-valve at mop sink faucet. Corrected at time of inspection by removing spray nozzle. Owner will discuss with all staff

(Critical) Potentially hazardous food items maintaining at improper temperature in refrigeration units. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by: (1) discarding all potentially hazardous food in top and bottom sections of 2 door prep unit on cook line. Top of unit maintaining food at 47°F - 48°F and bottom at 44°F - 45°F. All meat, shrimp and tofu discarded. Repair person has been notified; will be here later today. (2) pooled eggs found in upright reach-in-cooler at 50°F; all other food items <41°F. Discarded pooled eggs. Will begin using ice bath for pooled eggs or maintain on top of prep unit at proper temperature. (3) garlic and oil found on cook line at room temperature. Will begin using time as a public health control for working supply of garlic and oil. Discarded garlic and oil. ,

(Critical) Some metal stem food thermometers not calibrated properly. Food thermometers shall be calibrated routinely to assure proper accuracy. Corrected at time of inspection by using the ice bath method to calibrate metal stem food thermometers. Owner will also provide a thermistor style (digital) thermometer

(Critical) Interior several food containers on cook line cart and food-contact surfaces of slicer found in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Corrected at time of inspection by providing clean food containers on cook line cart and properly cleaning and sanitizing slicer. Observed employee properly disassemble slicer for cleaning

Observed gap at bottom of screen door rear kitchen. Please provide door sweep to eliminate any gaps to prevent potential entry of insects and rodents

Cardboard and plastic wrap lining some shelving units in rear kitchen. Please remove to provide smooth, easily cleanable surface in these areas

Some areas in facility in poor repair: counter at waitress station, wall near cook line and metal base of walk-in-cooler and walk-in-freezer. Please replace to provide smooth, easily cleanable surfaces. Per owner new section of kitchen next door almost complete, then old kitchen will be repaired

These areas in need of cleaning: hood filters, sides of cooking equipment, interior bottom of some refrigeration units, underside of shelving above prep table & hot holding unit, cook line cart and floors under some equipment rear kitchen. Please clean now and as often as necessary to maintain in clean condition

, inaccurate ambient air thermometer in bottom section 2 door prep unit on cook line. Please replace with accurate thermometer

Several food items stored on the floor in the walk-in-cooler and walk-in-freezer. Food shall be stored a minimum 6 inches above the floor on shelving that is easily cleaned underneath. Kitchen addition next door to existing kitchen is almost complete. Large walk-in-cooler and walk-in-freezer have been installed.

Observed some stained ceiling tiles and water in some light fixtures rear kitchen. Please repair and leaks and replace ceiling tiles and light fixtures as needed

Some food containers not smooth and easily cleanable. Please replace with food-grade, durable, smooth, easily cleanable containers. (using cans on cook line carts, spices in plastic pitchers, etc. )

Two door prep unit on cook line not maintaining food at proper temperature. Refrigeration shall be capable of maintaining food at 41°F or below at all times

Health Report - 03/10/2014 (3 critical incident(s))

(Critical) Observed covered sheet pan of rte cooked white rice in wic with internal food temperature of 50-54f (rice cooked last night per pic). 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. To correct, need to spread rice in a thin layer across sheet pan (do not heap) and leave uncovered while actively cooling. Pic corrected by discarding rice at time of inspection. Violation corrected.

(Critical) Observed handsink in dishwashing area (near 3 compt sink) not easily accessible (cleaning supplies and buckets stored in front of handsink). All handsinks must be fully accessible at all times for proper employee handwashing. Pic corrected by removing all cleaning supplies and buckets from handsink area at time of inspection. Violation corrected

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

Observed ventilation filters in vent hood in cooking area with an accumulation of grease and debris (grease dripping). To correct, please clean now and on a more frequent schedule

Observed several employee coats stored on edges of dry storage racks and touching food items. All food must be protected from potential sources of contamination. To correct, please relocate coats to approved storage location as soon as possible

Observed bags of rte carrots and onions stored on floor laying on edge of mop sink. All food must be stored in a protected manner at all times. To correct, please relocate carrots and onions to approved location as soon as possible

Observed several food containers stored on wic and wif floors. All food must be stored in a clean, dry area and stored a minimum of 6 inches off of ground at all times to protect food from potential sources of contamination.

Observed open door on grease dumpster in back of building. All dumpster lids and doors must be closed when not in use to help prevent entry of unwanted insects and rodents

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

Health Report - 09/09/2013 (4 critical incident(s))

(Critical) Observed wiping cloth bucket in server area with a bleach concentration of 500+ ppm of chlorine. Please remember that bleach concentrations can become toxic at excessive levels. To correct, please mix wiping cloth buckets as per manufacturers directions (in this case 50-100ppm) and verify concentration with test strips as needed. Pic corrected by remixing wiping cloth bucket to 100ppm at time of inspection. Violation corrected.

(Critical) Staff need to be checking sanitizer concentration in wiping cloth bucket in server area with proper test strips more often. To correct, please train employees on proper test strip usage as needed. Pic corrected by educating all staff on proper bleach concentrations and test strip usage at time of inspection. Violation corrected.

(Critical) Observed several flats of eggs in wic stored above and next to raw fruit and vegetables. All raw animal products must be stored below and away from all rte foods at all times to protect foods from possible cross contamination. Pic corrected by relocating eggs to bottom shelf of wic at time of inspection. Violation corrected.

(Critical) Observed slicer blades and guard area with an accumulation of sticky food debris (slicer was not disassembled and cleaned after last use). All slicers must be disassembled, then washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by disassembling slicer at time of inspection and washing, rinsing and sanitizing all slicer components at time of inspection. Violation corrected

Observed cutting board on main prep line with heavy cutting grooves and scoring. All cutting boards must be smooth and cleanable at all times. To correct, please replace or resurface cutting board as soon as possible

Observed open gap along bottom of back door in kitchen. All doors and outer openings to restaurant must be tight fitting and sealed to prevent entry of pests and insects. To correct, please repair door sweep as soon as possible

Observed ventilation hood and vent filters in cooking areas with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

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

Health Report - 03/07/2013 (0 critical incident(s))

Observed several food containers and boxes of food stored on wif floor and under dry storage shelves in back kitchen area. All food must be stored in a clean, dry area and stored a minimum of 6 inches off of ground to protect food from sources of contamination. Pic stated that they will be adding more storage space when they add on to restaurant this year

Eradico has recently treated for cockroaches in facility (3/5/13). Observed a few dead cockroaches under dishmachine and near 3 compt sink. To correct, please remove all dead insects and clean and mop all floors in facility as soon as possible

Health Report - 09/12/2012 (0 critical incident(s))

Observed walls in back kitchen area (dry storage, back door area) with an accumulation of dirt and debris and in poor repair. To correct, please clean and repaint all walls in back kitchen area as soon as possible

Observed several food containers stored on floor in wif. All food must be protected from sources of contamination and be stored a minimum of 6 inches off of floor at all times

Observed floors under cooking equipment on cooking line with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Health Report - 03/08/2012 (1 critical incident(s))

(Critical) Observed several bottles of butane fuel stored next to and on top of bag of dried mushrooms on dry storage shelf in back kitchen area. All chemicals and toxics must be stored below and away from all food and single service items at all times to protect food from possible contamination. Pic corrected by relocating all butane fuel bottles to proper storage area at time of inspection. Critical corrected

Observed interior of both microwave ovens in prep area with an accumulation of debris. Need to clean now and on a more frequent schedule

Observed bottom of food bin in dry storage area (used to store canned spices, bottles of sauce) with a heavy accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Observed several walls in back kitchen area and dry storage area in poor repair (chipped paint, holes in wall). To correct, please repaint all walls in back kitchen area as soon as possible so all surfaces are smooth and cleanable

Observed exterior surfaces of wood flour bins in dry storage area in poor repair (chipped paint). To correct, please resurface and repaint flour bins as soon as possible so all surfaces are smooth and cleanable

Observed ventilation filters in hood above wok area with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed floors under wok area with an accumulation of grease and debris. Need to clean now and on a more frequent schedule

Observed several teapots in server area (near ice machine) with an accumulation of water in bottom of teapot. Stagnant water can accumulate bacteria. To correct, please ensure all clean equipment is completely air dried before placing on shelf. Recommend inverting teapots when storing to prevent water accumulation.

Health Report - 09/15/2011 (3 critical incident(s))

(Critical) Observed full bin of breaded sweet& sour chicken in upright cooler in prep area with an internal food temperature of 55-60f. Appears bin was left out during lunch. All phf must be cold held at 41f or below at all times. Pic corrected by discarding chicken at time of inspection. Critical corrected.

(Critical) Observed 13 severely dented cans of sauce and various vegetables on shelf in dry storage area. All dented cans and distressed merchandise must be discarded or completely separated from other food items at all times. Facility does have a dedicated distressed merchandise area in kitchen, but staff are not inspecting food container integrity before placing on dry storage shelves. Need to retrain staff on proper food safety procedures as soon as possible. Also, owner needs to contact food supplier (hong far) and discuss dented can issue. Pic corrected by pulling all dented cans off of shelf and placing in distressed merchandise area to be returned to supplier for credit.

(Critical) Observed can opener blade in prep area with a heavy accumulation of debris. All can openers must be washed, rinsed and sanitized every 24 hours or throughout the day as needed. Pic corrected by sending can opener through dishmachine at time of inspection. Critical corrected.

Observed top of dishmachine (exterior) with a heavy accumulation of scale and debris. To correct, please clean now and on a more frequent schedule

Observed facility using housemade scoops (tops of used plastic bottles) laying in bulk food items in dry storage area. These housemade scoops and bowls are not to be used and stored in food bins as they are a source of potential contamination (from employee hands). To correct, please obtain proper scooping utensils and store so the handle is extended up and out of food products at all times

Observed several pans of food stored on floor in wif. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of floor at all times to protect from sources of contamination

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

Observed bottom and sides of cooking equipment in wok area soiled with greasy debris. To correct, please clean now and on a more frequent schedule.

Observed ventilation hood above wok area with a heavy accumulation of grease and debris (grease dripping down sides and middle of hood). Need to clean now and on a more frequent schedule. Note: sticker on hood showed that hood is due for cleaning 9/13/11

Observed interior of microwave oven in prep area soiled with debris. Need to clean now and on a more frequent schedule

Health Report - 03/22/2011 (1 critical incident(s))

(Critical) Observed 2°Full flats of raw shell eggs in cooking area with an internal food temp of 60-64f. Eggs were left out for lunch. All phf must be cold held at 41f or below at all times. Do not keep several flats of eggs on cooking line out of temperature. Pic corrected by discarding eggs at time of inspection. Critical corrected

Observed several unlabeled working containers of spices (flour, salt, sugar, msg) in dry storage area and on shelf near 3 compt sink. Once removed from original packaging all spices and nuts must be properly labeled with product common name at all times for proper identification

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

Observed handsink in dishwashing area not sealed to wall. To correct, please reseal/recaulk as soon as possible

Health Report - 09/21/2010 (0 critical incident(s))

Observed anti siphon vacuum breaker on wall behind garbage disposal/overhead spray arm broken. To correct, please repair or replace as soon as possible

Observed walls and compressor in wic with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule. , observed walls behind pop syrup containers near handsink and walls near dry storage area in need of a deep cleaning and repainting. To correct, please clean and repaint walls in these areas as soon as possible. , observed floors under wok area with an accumulation of debris. Please clean now and on a more frequent schedule.

Observed food stored under leaking refrigeration compressor in wic. Owner currently has a plastic bin under compressor to catch leaking water. To correct, please repair wic compressor as soon as possible. , observed boxes of food stored on wif floor. All food must be stored in a clean dry location and stored a minimum of 6 inches off of floor at all times to protect from sources of contamination.

Observed back screen door in poor repair and not able to self close. To correct, please repair or replace screen door as soon as possible

Observed ventilation filters above wok area soiled with grease and debris. Please clean now and on a more frequent schedule

Observed interior door gaskets on ric in cooking area splitting and collecting debris. To correct, please repair or replace gaskets as soon as possible