Garam Restaurant

Contact Information

1098 Huron River Drive
Ypsilanti, MI 48197

Health Report - 02/24/2011 (1 critical incident(s))

(Critical) Found a container of raw chicken stored next to and above ready to eat food in the 2 door prep top cooler. Found cartons of raw shell eggs stored above food that will receive little or no cooking in the walk in cooler. Pic corrected by moving raw foods to bottom shelves below and away from ready to eat foods.

Found ceiling tile in the dining area above waitstation water stained. To correct verify source of leak, repair, and replace ceiling tile.

Observed person working in cooking area not wearing hat/hair restraint. To correct provide hat/hair restraint and remind employees to wear them.

Found light in the center of the cooking hood not working. To correct repair/replace light.

Found the floor (under equipment, edges and corners) in the entire kitchen, especially the cooking line, soiled with accumulation. Found the walls by the cooking line soiled with splash. To correct clean as soon as possible, and clean on a more frequent schedule.

Found the cooking hood soiled with grease and build up. Found the exterior of numerous plastic squeeze bottles of sauce soiled with build up. To correct clean as soon as possible, and clean on a more frequent schedule.

Found food supplies (bags or rice and containers of kimchi) on the floor of the kitchen. To correct store food items on shelf at least 6 inches off the floor.

Found no antichoking poster on the kitchen wall. To correct provide and post antichoking poster on kitchen wall.

Found cups stored on paper towel lined trays on the counter in the dining room waitstation. To correct replace paper towels with a nonabsorbent type liner.

Health Report - 08/24/2010 (3 critical incident(s))

(Critical) Observed the cook handling cooked rte foods (vegetable pancakes) with bare hands when cutting them. Corrected by putting on single use gloves

(Critical) Observed three, five gallon buckets with pickles in the walk in cooler. The top layer of liquid and pickles were observed to be moldy. Corrected by discarding these pickles

(Critical) Observed no expiration dates provided on several rte, phfs such as hard boiled eggs, krab (fish cake), vegetable pancakes, cold yellow bean salad, etc. All of your rte, phfs lasting more than 24 hours must be labeled with last day of use information. A total of seven days maximum is allowed. This date is calculated by adding six days to the day of preparation / day of opening (if a commercially made phf). The month and day of month then must be placed on the package/container.

Menu item #32 (california roll) indicates it contains crab. In fact a crab substitute (fish cake) is used. Revise your menus (summer, winter and to go) to reflect the ingredients used. You can spell crab with a "k" (krab) to indicate to your customers this is an imitation crab

Please store all of your wet wiping cloths in a container of sanitizer between uses to prevent bacterial growth

The following items are in need of cleaning now and more frequently in the future: the cook line area prep cooler (spilled food), the shelves in the walk in cooler (moldy)

This incident (11826) does not have any more information on it

Observed no paper towels provided in the front counter area paper towel dispenser. Provide towels asap

Observed the kitchen floor to be over-due for cleaning, especially at the cook line area, under the three compartment sink and under the dry goods storage shelf. The walls at the cooking area and at the three compartment sink are also in need of cleaning. Also, the interior surfaces of the walk in cooler (including the cooling system) to eliminate the mold/yeast growth. Please clean these areas now and more frequently in the future

Observed bags of rice and a box of dry noodles to be stored on the floor in the kitchen. Please elevate all foods off of the floor to prevent contamination and to facilitate cleaning of the floor

Health Report - 02/18/2010 (3 critical incident(s))

(Critical) Observed the owner drinking from an open cup. Corrected by installing the sipping lid for the container

(Critical) Observed the owner not wash their hands after using/handling a scouring pad from a basin of the three compartment sink to scrub a dirty pan. Corrected by discussing this issue with the owner and by the owner washing their hands

(Critical) Observed a container of potentially hazardous "pancakes" (made of egg, cooked vegetables, flour, etc. ) setting out on the counter at 80f. Corrected by discarding. The owner indicated it is customary to serve this item at room temperature. Provided the owner guidance for using time as a public health control for this item in the future

Again, the hot water valve to the kitchen hand washing sink was turned off. The valve was turned on so hot water is available. If there is a problem with the faucet/valve repair/replace it so it operates as needed

Observed several aluminum foil pans being cleaned and reused in the kitchen. These are single use items that need to be recycled/discarded after use. Consider using a multi-use bowl or pan instead of these foil pans

Observed open bulk bags of foods in the back kitchen storage area (barley, rice, etc. ). Please keep these bags closed to prevent contamination/spillage/pest entry

Foods are still being stored on the floor. Bags of rice in the back kitchen, boxes of soy sauce, sugar and sweet & low packets are on the floor under the front counter. Please either relocate these foods or provide a dunnage rack (low shelf) to store these items 6" off of the floor

Observed two small bowls of rice in the walk in cooler tightly covered with plastic wrap. Corrected by peeling back the plastic wrap to vent the food. Once the rice has cooled it may be covered

Observed spilled barley in the dry food storage area, debris accumulation on the kitchen floors under the sink, prep table, ice machine etc. Please clean these areas now and frequently in the future

Observed many areas of the cooking area prep cooler, the exterior of several food storage containers (corn starch, etc. ) to be in need of cleaning at this time

Observed two wet wiping cloths stored on counters--one at the front counter and another on the prep table in the kitchen. Please only store wet wiping cloths in a solution of sanitizer