3105 Oak Valley Drive
Ann Arbor, MI 48103
(Critical) Observed employee on the cooking line crack raw shell egg with gloved hand, continue to cook, then used same gloved hand to handle ready to eat food (lettuce). Pic corrected by discarding lettuce, and had employee remove gloves, wash hands, and put on a new pair of gloves. Observed employee dip raw seafood in batter, place seafood in fryer, then wipe gloves with cloth, and then handle ready to eat food (buns) with gloved hand. Pic corrected by discarding buns, had employee remove gloves, wash hands, and put on a new pair of gloves. Pic has been instructed to retrain employees on proper glove use if necessary, and to monitor and ensure employees are changing gloves when tasks are changing.
Observed the presence of ants on the bar floor drain area. Pic states pest control company is treating ants. To correct keep facility clean and dry, in good repair, and continue pest control treatments.
Found the floor under equipment, edges and corners in the cooking, prep areas, and storage room soiled with accumulation and build up. To correct thoroughly clean floor and clean on a more frequent schedule.
Found clean utensils, ladles and tongs stored on the water lines on the back of the ice machine. Pic corrected by removing clean utensils to be rewashed and states he will store clean utensils in a more protected location.
Found the floor under equipment, edges and corners on the cooling line soiled with accumulation of debris. Found the ceiling tiles surrounding cooking hood soiled with build up and accumulation. Found the walls in the back kitchen area soiled with splash and build up.
Found the moist wiping cloth stored on counter tops through out facility. To correct store wiping cloths under sanitizer after each use.
Found containers of peanuts and covered containers of cotton candy stored on the floor under bar counter. To correct store food on shelf at least 6 inches above the floor.
Found the lids of bulk bin containers with cracks and taped. To correct replace lids.
(Critical) Some stacked clean rice bowls soiled near brown rice and white rice hot holding area. Food-contact surfaces shall be clean to sight and touch. Corrected at time of inspection by setting soiled rice bowls aside for proper cleaning and sanitizing. It appears staff are using rice bowls to scoop rice then placing back into clean rice bowl stack. Owner will discuss with staff and provide proper utensils for dispensing rice.
(Critical) Observed food employee rinsing shrimp in handwash sink across from cook line and observed waitress filling sanitizer container in dishwash area handwash sink. Handwash sinks shall only be used for handwashing and shall be accessible at all times. Corrected at time of inspection by discussing with owner and food employees. There are two prep sinks on either side of handwash sink across from cook line. Employees will begin using these sinks for preparing food and for filling sanitizer containers. At end of inspection observed wait staff washing hands in handwash sink after bussing their tables prior to serving food. Thank you.
Refrigeration door gasket split on 2 door prep unit rear ktichen. Please replace to provide good seal and so smooth and easily cleanable
O, observed open cup near rice hot holding area. Food employees shall drink from closed beverage containers to prevent potential contamination
Provide waste receptacle for handwash sink near ice machine for soiled paper towel disposal
These areas in need of cleaning: base of sushi rice carts, handle area receptacles holding sush rice, ledge of and interior of drawer under rice hot holding area, exterior micrwave oven including handle area near roll station and tracks some cabinets front counter. Please clean now and as often as necessary to maintain in clean condition.
Some clutter and unnecessary items stored on shelving in rear storage. Please sort through and get rid of any items not used in the operation and maintenance of facility. This will make it easier to keep clean and prevent potential harborage conditions
Please provide sign at handwash sink closest to ice machine notifying food employees to wash their hands
Wall in employee restroom in poor repair. Please repair to maintain smooth, easily cleanable surface. Sheduled to be repaired this month. Thank you for repairing wall near entrance
(Critical) Some chemical spray bottles found without label. Once removed from the original container a working container of chemical shall be properly labeled with the common name of the contents. Corrected at time of inspection by properly labeling unlabeled chemical spray bottles with common name of chemical
(Critical) Some potentially hazardous food items in various areas found at imiproper temperature during lunch serve period. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. Corrected at time of inspection by: (1) discarding tray of shrimp tails on top of prep unit found at 50°F; shrimp tail tray was on top of a lid of a pan that was stored on top of unit; in future employee will minimize "in-use" shrimp tails on top of unit and maintain extra shrimp at 41°F or below in bottom of unit. All other food top and bottom of unit mantaining <41°F. (2) discarding pan of egg wash near batter station found at 59°F; the egg wash is used for pork chops. In future will keep egg wash in an ice bath with the ice level above the food level to maintain at 41°F or below. (3) discarding bowl of crab meat at sushi bar found at 49°F. Typically the crab meat is maintained on top of the prep unit in rear kitchen closest to sushi bar. Crab meat will either be kept in rear kitchen prep unit or in bottom of ric at sushi bar to maintain at 41°F or below. (4) discarding small bowl of spicy mayo found at 48°F at sushi bar in ice bath. When using an ice bath the ice level must be above the food level; use your thermometer to monitor food temperatures to assure the temperature is maintained at 41°F or below at all times. Also storing two kinds of roe in ice bath; both found at proper temperature. (5) discarding cut cabbage in water found at 49°F stored on prep table across from ice machine in an ice bath. In future will store cut cabbage under refrigeration to maintain at 41°F or below or use ice bath properly for cut cabbage with ice level above food level. Notes: all refrigeration units maintaining food at 41°F or below at time of this inspection. This facility is closed between lunch and dinner.
Observed food employee rear kitchen with bracelet. Except for a plain ring, while preparing food, food employees may not wear jewelry on their arms and hands
Observed gap at bottom of rear exit door. Please provide door sweep to eliminate any gaps
Cloth towel used to store overturned clean glassware at bar. Please provide smooth, easily cleanable mat to store clean glassware
Observed open cups used by employees in rear kitchen. Food employees may drink from closed beverage containers to prevent potential contamination
(1) walls in employee restroom in poor repair and (2) walls at entrance of kitchen from dining area in poor repair (tape used to attach frp board to baseboard in some areas). Please repair to provide smooth, easily cleanable surface and to prevent potential harborage conditions for pests
Observed leak at fitting at rear prep sink drain line and drain line does not terminate properly over center of drain causing water build up on floor near drain. Please repair fitting to eliminate leak and center drain line properly over floor drain
These areas in need of cleaning: top of some bulk food bins near food prep sink rear kitchen, handle area some refrigeration units & microwave ovens, floor/wall juncture in some areas and tracks on cupboards at sushi bar. Please clean now and as often as necessary to maintain in clean condition
Some wet wiping cloths rear kitchen found stored impropelry. Once wet the wiping cloths shall be stored in a wet wiping cloth solution at proper sanitizer concentration
(Critical) Handwash sink at sushi bar not accessible for handwashing. Discussed having one designated sink for handwashing at sushi bar. The other sink may be used as a cook sink for rinsing, etc. Corrected at time of inspection by removing bowl and colander from handwash sink. Pic will discuss with staff to assure the handwash sink stays accessible for handwashing only
(Critical) No soap available at handwash sink in employee restroom. Please provide soap at all handwash sinks at all times. Corrected at time of inspection by providing soap at handwash sink in employee restroom
(Critical) Observed employee wash soiled gloves at handwash sink. Gloves shall be used for only one task and discarded when damaged or soiled, or when interruptions occur in the operation. Corrected at time of inspection by discussing with employee when to change gloves. Employee removed gloves, washed hands and obtained a clean pair of gloves. Gloves shall be used for only one task such as working with a ready-to-eat food or with a raw animal food
(Critical) No quaternary ammonium test kit available to monitor sanitizer concentration at manual warewashing operation at the bar. Please provide proper quat test kit. Not corrected. ,
Faucet loose at handwash sink near ice machine. Please repair and maintain in good repair
Ladder stored near rice hot holding unit/serve area. Corrected at time of inspection by relocating ladder to grocery store next door to prevent potential contamination
Please provide handwash sign at handwash sink near ice machine. Handwash sign shall notify food employees to wash their hands
Please provide waste receptacle at handwash sink near ice machine for proper disposal of soiled paper towels
These areas in need of cleaning: exterior soup warmer (including top of lid), trays and mats for storing clean glasseware, interior utensil drawer by rice hot holding unit and speed racks at the bar. Please clean now and as often as necessary to maintain in clean condition.
Ice scoop found stored improperly. Please store ice scoop in a clean, protected location. Corrected at time of inspection by providing a clean container to store ice scoop on shelf across from ice machine
Walls in poor repair in employee restroom. Please repair to provide smooth, easily cleanable surface and to prevent attraction of pests
Please wrap section of condensate line in walk-in-cooler over shelving unit with food storage to prevent potential contamination
This incident (11974) does not have any more information on it
This incident (37970) does not have any more information on it
(Critical) Observed food employee contacting ready-to-eat food with their bare hands. Critical corrected: at time of inspection gloves provided for food employee at sushi bar preparing salmon
(Critical) Diced raw tofu found at improper temperature improperly holding on ice at waitress station. Critical corrected: at time of inspection discarded tofu found at 52°F. Ice bath set up properly with ice level above food level at waitress station. Owner will look into purchasing lift top prep unit at waitress station to eliminate holding foods on ice. The other food items on ice are not potentially hazardous with exception of in-house salad dressing that was at proper temperature on ice; ice level above food level
Microwave oven on cook line in poor repair; door does not close properly. Please replace or repair
Please hang mops to dry between uses
, observed food employee rinsing out a bowl in the handwash sink near cook line. The handwash sink shall be used only for handwashing. Discussed with food employee and owner; will review with all staff
Ice scoop for ice machine and ice scoop for ice bin found stored improperly. Please store in a clean, protected location
These areas in need of cleaning: catch tray under chinese range, sushi rice cart on wheels, interior microwave at sushi bar and interior microwave on cook line, floors under shelving units in dry storage and fan cover bottom section prep unit on cook line. Please clean now and as often as necessary to maintain in clean condition
Please provide sign at hanwash sink near ice machine notifying food employees to wash their hands
Two food items in dry storage found without cover. When not in use please cover to protect against potential contamination
(Critical) Observed open cups in rear kitchen. Food employees shall drink from closed beverage containers to prevent potential contamination. Critical corrected: at time of inspection open cups removed. Food employees may drink from cup with lid and straw or sipper cup as long as cup is handled to prevent potential contamination
(Critical) Pic not familiar with employee health reporting requirements. The permit holder shall require food employees to report to the pic information about their health and activities as they relate to diseases that are transmissible through food. Critcal corrected: at time of inspection discussed the employee health reporting requirements. Provided pic with copy of mda employee health poster; reviewed contents. Pic will review the contents with all staff including the reportable symptons, the big 5 illnesses and reporting requirements
These areas in need of cleaning: exterior salad prep unit, some refrigeration door gaskets, exterior lid for bulk sushi vinegar, interior microwave oven at sushi bar and shelf under microwave at sushi bar. Please clean now and as often as necessary to maintain in clean condition
No sanitizer test kits for (1) chlorine for monitoring wet wiping cloth solutions and (2) quat for monitoring quaternary ammonium concentration at manual warewashing operation at bar. Please provide proper test kits to monitor sanitizer concentration
Ice scoop for ice machine and some ladles found stored improperly near ice machine. Please store all utensils in a clean, protected location. Discussed adding an additional shelf above clean dish drainboard side of dishmachine for more clean utensil/dish storage area
Sushi vinegar bulk food bin lid cracked. Please replace to provide smooth, easily cleanable surface
Wet wiping cloth solution near kitchen entrance at improper sanitizer concentration. Please monitor throughout the day and change as needed. Wet wiping cloth found stored improperly at susi prep unit rear kitchen. Once wet wiping cloths shall be stored in wet wiping cloth solution at proper sanitizer concentration
Observed the back kitchen food preparation area without a probe type food temperature measuring device. To correct obtain and use a probe type food temperature measuring device to measure the temperature of thin foods such as meat patties and fish filets as required
Observed the food preparation area of the kitchen without a chemical test kit to accurately measure the concentration of sanitizing solutions of chlorine used. To correct obtain a chemical sanitizing solution testing device as required
Observed the back kitchen area missing base coving along the floor wall juncture beside the three compartment sink. Observed the wall located in the employee rest room with loose paint and worn surfaces should schedule repairs to provide smooth and easily cleanable surfaces. To correct schedule repairs as needed for cleanable surfaces
Observed the kitchen hand washing sink located at the back kitchen area near the employee restroom without a sign to remind food employees to wash their hands. To correct post a sign reminding food employees to wash their hands as required
Observed the employee rest room exhaust vent cover with dust accumulation. Observed the wait area of the kitchen with splash debris on the wall. To correct schedule more frequent cleaning of these surfaces as required
This incident (11995) does not have any more information on it
This incident (51445) does not have any more information on it
(Critical) Observed spray bottles located at the kitchen areas without labeling to identify contents by common name. This item was corrected during this inspection by pic person-in-charge providing a label on each spray bottle to identify contents by common name. However, please note that: this item has appeared on previous routine inspection reports dated 12-17-2008, 7-15-2010, and on 1-10-2011, sec. 1. 4 chronic violation means a critical violation that is documented on three (3) of the last five (5) routine inspections, washtenaw county procedures for the administration and enforcement of the michigan food law of 2000, as amended section 6. 2 the health officer shall issue a notice of the requirement to attend an administrative conference when any chronic violation exists. See attached forms for risk control plan and administrative conference notice. , observed spray bottles located at the kitchen areas without labeling to identify contents by common name. This item was corrected during this inspection by pic person-in-charge providing a label on each spray bottle to identify contents by common name. However, please note that: this item has appeared on previous routine inspection reports dated 12-17-2008, 7-15-2010, and on 1-10-2011, sec. 1. 4 chronic violation means a critical violation that is documented on three (3) of the last five (5) routine inspections, washtenaw county procedures for the administration and enforcement of the michigan food law of 2000, as amended section 6. 2 the health officer shall issue a notice of the requirement to attend an administrative conference when any chronic violation exists. See attached forms for risk control plan and administrative conference notice. 2/14/2011°Follow up inspection from administrative conference on january 31, 2011 to verify risk control plan. Note on this date the spray bottles were observed with label resistant to chemical removal, degreaser spray bottle found with supplier labeling indicating contents to be degreaser. This item was observed to be in compliance at time of this follow up inspection
This incident (51451) does not have any more information on it
Observed base coving along floor wall juncture of the three compartment sink area with base coving missing in need of repairs. Observed walls of employee restroom with worn painted surfaces. To correct schedule repairs to base coving and wall surfaces as needed for smooth easily cleanable surfaces
Observed the floor under the fry to need routine cleaning to remove spill accumulation of grease
This incident (12001) does not have any more information on it