2541 Jackson Road
Ann Arbor, MI 48103
This incident (12602) does not have any more information on it
This incident (38104) does not have any more information on it
(Critical) Observed sliced tomatoes on the cold buffet line at 52f. These tomatoes were discarded. The only potentially hazardous foods that may be stored on this cold buffet line are your cooked shrimp in ice. Observed several hot buffet foods to be at less than 135f: fried fish in a brown sauce (101f), peppered chicken (116f) and pork dumpling (123f).
(Critical) Observed a large cardboard box/tray that was half full of bags of green grapes that were extensively moldy. Corrected by discarding these grapes
(Critical) Observed a kitchen cook not wash his hands after cracking a large quantity of eggs, and a server not wash her hands between bussing dirty dishes and providing a drink for a customer or bringing out new food for the buffet. Both employees were reminded to wash their hands after they become contaminated. Later in the inspection observed the same server quickly rinse her hands at the hand washing sink. Ensure soap is used with physical scrubbing for 20 seconds to help remove pathogens prior to rinsing and drying hands.
(Critical) The five gallon container for the dish washing machine sanitizer was empty. No chlorine residual was provided in the rinse water. The owner indicated more chlorine is on order and should come in by the end of the week. A call was placed to the dish washing machine maintenance company and they were informed of the current situation. As a temporary solution, bleach from two other partial one gallon bottles were emptied into the 5 gallon bucket and the system was primed. Chlorine at 75-100 ppm was provided
(Critical) No log chart is available indicating the discard times of the potentially hazardous foods on the buffet that cannot maintain 135f and above. The staff indicated they stopped logging this information since the buffet service is limited to the following hours: 11am to 3pm and then again from 5pm to 8 pm, and since the information was always the same on the charts.
(Critical) Observed the following items to be in unclean: the dispensing spout for the vanilla soft serve ice cream, the interior of the ice machine and ice bin, the soda system dispensing nozzles and diffusers, and two metal 1/2 pans used for the buffet. The ice cream machine and the metal 1/2 pans were cleaned. Ensure the other items are cleaned and sanitized as soon as possible
No paper towel was provided at the cook line hand washing sink nor at the dispenser by the ice machine. Corrected by providing paper towel
Observed multiple wet wiping cloths scattered about the kitchen stored on counter tops. This practice will allow the growth of bacteria. Also observed the pail of sanitizer solution in the dining room to be too weak. In the future, ensure staff store your wet wiping cloths in a solution of sanitizer at the proper strength
Observed the drain line for the dining room server side stand to be clogged. Temporarily resolved by using a wire to unclog the drain. Additional snaking or chemicals will be needed to entirely eliminate the clog
Observed pails of sauce stored on the kitchen floor and a bag of carrots stored on the walk in cooler floor. Elevate all of your foods at least 6" off of the floor to protect them
1) observed large containers of sauces stored on the kitchen floor; and 2) a bag of carrots was observed to be stored on the walk in cooler floor. All foods/food containers need to be elevated off of the floor to prevent misc. Contamination
Observed a few employee coats hanging on the corner of the canned food rack. Only store employee coats on a hanger / hook in an approved location away from food and clean equipment
1) observed the door gaskets on the cook line prep cooler to be in need of cleaning at this time to remove the build-up. 2) the interiors of two kitchen microwave ovens had a lot of splattered food on them. Clean these surfaces to remove the food debris
Staff are not utilizing the provided test papers to verify the dish washing machine is properly sanitizing. Make sure staff are verifying the sanitizer strength at least once per day
(Critical) Upon arrival at approx. 10:50 am, observed several hot foods already prepared and on the buffet line steam tables that were out of temperature. Cheese stuffed mushroom caps 96f, teriyaki chicken 105 to 116f, sweet & sour chicken 124f, steamed buns 77 to 105f, tofu with vegetables 110f, chicken wings 116f. These foods were sent back to be reheated. The facility opens at 11:30 am. It appears the steam tables are not turned on early enough to be at proper hot holding temperature when the foods are placed in the buffet line. Ensure the steam table is turned on as soon as staff arrive and that it is hot when foods are placed into the unit.
(Critical) Observed fried rice made the previous day to still be at 48 to 49f in the walk in cooler. The chef indicated the rice was left out to cool in the kitchen overnight and was placed in the walk in cooler when staff arrived in the morning. Corrected by discarding. Never allow foods to cool out in the kitchen overnight
(Critical) The forms used to document the discarding of foods at the end of a four hour period are not being used. The clip board with this information was hanging on a back wall and the last entry was june 15th. Later, a new page appeared on the clip board indicating information from the day prior. The ability for your facility to utilize the time as a public health control policy is in jeopardy. I will discuss this matter with my supervisor and inform you of the decision once it has been made
(Critical) Observed a nearly full flat of eggs (between two and two and 1/2 dozen) setting out on a bottom shelf of a kitchen prep table to be at 63f. Per the chef the eggs were left out all night. Correct by discarding
(Critical) Observed two large cans of "handy fuel" stored on a bottom prep table shelf in the back kitchen adjacent to raw potatoes. Corrected by relocating these chemicals to a nearby chemical shelf
(Critical) Observed a buffet line entree that was just made in the kitchen. The food contained thin sliced chicken breast meat. A couple of the pieces were folded in half and did not appear fully cooked. Upon further inspection, once the chicken was opened up it was still pink in color and not firm in texture. This food had a temperature of 126f. Corrected by returning the food to the kitchen for thorough cooking to 165f.
(Critical) Again observed some of the bamboo steaming baskets and trays that were cited during the last inspection. These items are not smooth and easily cleanable. Corrected by removing them from the facility
(Critical) Observed the following items to be unclean: the rice scoops (were still found in the container of water from the previous night--ensure all your food contact surfaces are cleaned at the end of each night), the soda dispenser spouts/diffusers/attachment surfaces, vegetable peeler, scissors, blade on a hand held can opener, the bottom of the chocolate shake machine hopper, electric food slicer parts and a few metal and plastic kitchen food containers. These items were sent to be re-washed.
(Critical) Observed approximately eight different cans of household use only pesticides on the chemical shelf in the back of the kitchen. Most of these insecticides were for ants & roaches. Corrected by the owner removing them to his car. These products may not be used in this facility
(Critical) Observed an employee enter the front door to start his shift and begin sorting out tongs and spoons to place in food at the buffet line without washing his hands. Corrected by stopping the employee and having him wash his hands
Observed many open containers of food in the walk in cooler. Please tightly cover your cold foods (not actively cooling foods) to protect them from contamination
1) observed several wet wiping towels stored on the counters at the cooking areas. 2) the bucket containing wiping towels no longer had any chlorine residual. Corrected by adding more chlorine to achieve 200 ppm.
Observed many stacked plastic soda cups stored immediately adjacent to the hand washing sink at the server side stand. Relocate these cups to an area where they will stay clean and dry
The interior of the ice making machine and the dispensing chute are in need of cleaning and sanitizing
Observed some dead cockroaches in the control box located above the dish washing machine. Remove any dead insects and clean as needed
1) small two burner char grill (located between the chinese range and the bbq smoker): the area below the grate and the burners in overdue for a thorough cleaning. 2) observed sticky residue on the electrical cord for the ice cream machine (located under the machine) thoroughly clean this cord to remove spilled soft-serve ice cream.
Observed a mesh bag of whole onions stored on the back kitchen floor. Corrected by elevating the bag of onions at least 6 inches off of the floor
Observed the floor sinks at the three compartment sink and the back kitchen food prep sink to be overdue for cleaning. Please maintain these areas clean of food debris build-up
(Critical) 1) a pot of bean sprouts were out on the cook line counter at (53f). Corrected by discarding. 2) observed all foods in the cook line prep cooler (top and bottom) to be at 52 to 54f. The potentially hazardous foods were discarded. 3) observed foods delivered approximately one hour to my arrival to still be sitting out in the back kitchen. Two cases of eggs, 1-2 cases of beef and 5 to 7 cases of chicken in total. The beef and chicken were still below 41, however, eggs on the top of the case by the open case handles were 48f. Corrected by moving the eggs to the walk in cooler and the meats to the walk in freezer
(Critical) Observed kitchen staff not wash their hands after handling raw animal foods, after going outside/taking out the trash, or after handling roach bait stations. Corrected by discussing this issue with staff and by having them wash their hands
(Critical) Observed a shallow 1/2 pan with a piece of cooked salmon in it from the walk in cooler from the night before to be in the walk in cooler. Corrected by discarding. Any foods out on the buffet line left at the end of the night must be discarded
(Critical) Observed an employee rinse/wash her hands off at the food prep sink while there was thawing chicken in the basin. Corrected by discarding the chicken
(Critical) Observed bamboo food "boats" with covers, steaming baskets and mats used (made of bamboo?) that were brought over from china that are not easily cleanable due to the construction. Discontinue the use of these items by removing them from the facility.
Observed the following areas of the kitchen to be in need of cleaning at this time and more frequently in the future: the floor sink under the chinese cooking range, spilled rice and flour on the floor in the dry food storage area, and the floor under the ice machine
Observed dead cockroaches in multiple locations of the facility (in the control box above the dish washing machine, on the floor under the wooden platforms at the back prep area, in the base cabinets under the buffet steam tables, in the area of the cooking equipment, etc. ). Please clean these out of the way areas thoroughly
The cook line prep cooler was not maintaining foods at 41f or below. The compressor coil and fan were cleaned and the temperature control dial was adjusted. This unit was down to 42f by the end of the inspection. Monitor this unit to ensure the top and bottom of the cooler holds food at 41f
Provide an air thermometer for the interior of the frigidaire upright refrigerator
Observed the cap on the dish washing machine's atmospheric vacuum breaker (located above the machine at the back) to be deteriorated. Provide a replacement cap for this device
Again observed multiple wet wiping cloths stored on counters in the kitchen. Only store wet wiping towels in solutions of sanitizer at the proper strength
Observed multiple bags of frozen chicken thawing in standing water in the food prep sink. Place frozen foods in a bowl or pot, then place the container of food in the food prep sink. Turn on the cold water and allow the water to fill the container and overflow into the food prep sink to flush away food particles and to keep the food from becoming too warm (above 41f)
The interior of the dish washing machine compartment, and the drain housing for the food trap screen are in need of daily cleaning
Observed an employee rinse/wash her hands off at the food prep. Sink. Corrected by discussing this issue with the individual and by the employee washing their hands at a hand washing sink
Observed the hand washing sink faucets and the paper towel dispensers to be soiled. Clean these items now and more frequently in the future
(Critical) Cold buffet line: observed cut melon (49 to 51f) and canned fruit (46 to 48f) to be out of temperature. Do not offer these phfs on this buffet line as it cannot maintain 41f or below. Corrected by discarding these foods
(Critical) Observed no chlorine sanitizer residual in the sanitizing basin of the three compartment sink. Also, an employee was asked to clean and sanitize the can opener blade at the three compartment sink. Later i observed the clean can opener returned to the prep counter, however, the three compartment sink sanitizing basin still had no chlorine residual in it. Corrected by draining and refilling the sink to provide 50 to 100 ppm chlorine
(Critical) Observed ready to eat foods (lettuce and jell-o) stored in the walk in cooler on shelves below raw animal foods (chicken, pork & shrimp). Corrected by an employee relocating the rte foods above any raw animal foods
(Critical) Observed a dead german cockroach on the clean dish drain board of the dish washing machine, numerous dead german cockroaches in the control box for the dish washing machine, on the floor of the kitchen, mop closet, and employee bathroom. Observed many living german cockroaches (young nymphs, egg cases and adults) hiding in the bottom corners of the bbq roaster door when the door was opened. Increase the visits by your pest control company to two times per month. Additionally, your facility needs to be kept much more clean and dry on a daily basis. ,
(Critical) Observed a dead german cockroach on the clean dish drain board of the dish washing machine, numerous dead german cockroaches in the control box for the dish washing machine, on the floor of the kitchen, mop closet, and employee bathroom. Observed many living german cockroaches (young nymphs, egg cases and adults) hiding in the bottom corners of the bbq roaster door when the door was opened. Increase the visits by your pest control company to two times per month. Additionally, your facility needs to be kept much more clean and dry on a daily basis
(Critical) Observed the following phfs to be stored below 135f: 1) a small amount of brown rice (at 120f) was left in a metal pan covered in plastic wrap on top of the rice warmer containing a newer batch of brown rice. 2) observed stir fried potatoes (102f) and black pepper chicken (114 to 120f) on the buffet line. These items were discarded
(Critical) Cold buffet line: observed cut melon (49 to 51f) and canned fruit (46 to 48f) to be out of temperature. Do not offer these phfs on this buffet line as it cannot maintain 41f or below. Corrected by discarding these foods. ,
(Critical) Observed the electric food slicer to still have residual raw chicken on several surfaces and most of the utensils on the magnetic knife rack attached to the walk in freezer to be unclean. Thoroughly wash rinse and sanitize these items. Also the bottom of the ice deflector shield in the ice bin and the mounting bases of the soda diffusers are in need of cleaning and sanitizing
(Critical) Observed the electric food slicer to still have residual raw chicken on several surfaces and most of the utensils on the magnetic knife rack attached to the walk in freezer to be unclean. Thoroughly wash rinse and sanitize these items. Also the bottom of the ice deflector shield in the ice bin and the mounting bases of the soda diffusers are in need of cleaning and sanitizing. ,
Observed several sticky traps overloaded with german cockroaches. Remove overloaded traps and provide replacement ones
The following areas of the facility are over-due for cleaning: under the lip of the urinal in the men's bathroom, the spilled rice in the dry storage room, the base cabinet under the hand washing sink in the back of the restaurant (next to the ice machine), the floor sink drain for the chinese range, most floors and walls in the kitchen (including out of the way areas, and the drain for the walk in cooler condensate drain line. Clean these areas now and more frequently in the future
1) the hot water valve for the back prep area was turned off due to a slow leak in the water faucet. Repair as needed. 2) the cold water line to the back restaurant hand washing sink (next to the ice machine) is leaking water. Repair as needed
Observed a tray of recently cooked chicken resting on top of a buss tub of unclean utensils on the dirty dish drain board. Never store food in this area as it could be accidentally contaminated. Corrected by relocating to a cart away from the dirty dish area
No certified manager is provided at this location yet. The owner took an exam earlier this year but did not pass. The owner is signed up to re-take the exam later this month. Provide me with your certification when you receive it in the mail
This incident (51988) does not have any more information on it
This incident (12662) does not have any more information on it
The drain pan for the dish washing machine has old food debris residue on the bottom and sides. Thoroughly clean this area nightly to remove this food source/breeding area for insects
The door gaskets for the two line coolers are in need of cleaning to remove spilled food debris
Spar electric mixer: observed the gear head of this mixer to be leaking gear oil. Have this unit repaired with new seals, etc. To be leak-free
The refrigerator/freezer unit next to the three compartment sink is resting directly on the floor with no way to clean under it. Provide 6 inch high legs or caster wheels to facilitate cleaning under this unit
Observed several wet wiping cloths stored on counters/cutting boards in the kitchen and at the front area beverage station. Also, a couple wiping cloth buckets were observed with less than 50 ppm chlorine. Ensure wet wiping cloths are stored in 50 to 200 ppm chlorine solutions