2128 Whittaker Road
Ypsilanti, MI 48197
(Critical) On the dry storage shelf observed six unopened severely dented cans of hoisin sauce. One can was leaking product. Pic corrected during the inspection by placing the damaged cans in an area by the back door marked for return to the supplier. Item corrected
In the walk in cooler observed several buckets and bins of food stored on the floor. Outside of the cooler observed two buckets of freshly made beef stock stored on floor. All food items must be stored a minimum of 6 inches off of floor and protected from sources of contamination
In the walk in cooler observed the floor with a heavy accumulation of food debris and spilled sauce over a 2-3 sq ft area. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris
(Critical) In two different areas of the establishment observed a bucket containing bleach solution used for sanitizing food contact surfaces. The concentration of each solution exceeded 200 ppm as measured by chlorine test strips. Pic corrected by diluting the concentration of the solution in each bucket to between 50 and 100 ppm. Item corrected
(Critical) Observed the can opener with an approximately 1 inch long x 1/8" diameter strand of accumulated food debris and grease clinging to the blade. Pic corrected during inspection by properly washing, rinsing, and sanitizing can opener. Can opener must be kept clean to sight
In the rear prep area observed the following wall sections with peeling paint and gouges in the drywall: 1. Between the rear entry door and the employee bathroom door 2. Behind the chest deep freezer. Correct by repairing each wall to provide a smooth and easily cleanable surface
Observed several single service items on the clean drainboard side of the three compartment sink. These items appear to be used more than one time each within the establishment for different food preparation tasks. Single service items may not be reused. By not reusing single use containers. Purchase durable approved food preparation containers for multiple use.
At the reach in cooler between the cash register and the main cook line observed the door to have broken seals. Correct by replacing the seals
In the rear mop room observed 8°Five gallon buckets full with used fryer grease. The buckets are uncovered. Also stored in the room are several other empty buckets with residual grease stacked one inside the other. The pic indicates the grease is to be picked up by an individual who recycles the grease. No evidence of pests is observed in the room during inspection. However, this type of storage provides a harborage for pests especially since the mop room is adjacent to the rear entry of the establishment. Pic was not able to provide a name of the hauler. Correct by: 1. Having the oil picked up more frequently so as not to collect as much on site. 2. Contract for an outside storage receptacle. In either case the hauler shall be properly licensed. Please provide contact information for the hauler by the next inspection
Observed the can opener blade to be dull. Correct by replacing the blade
Observed the following floor areas with an accumulation of food debris and/or grease. 1. Under reach in cooler near cash register 2. Under and behind chest freezer near the rear exit 3. Under soup hot holding and rice cooking table correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris and grease.
In the rear kitchen prep area observed the wall behind the chest freezer near the rear entry door with peeling paint and gouges in the drywall. Correct by repairing or replacing the wall surface so it is smooth and easily cleanable
Observed the following non food contact surfaces of equipment heavily soiled with grease and/or food debris: 1. Exterior of the "rinnai" rice cooker on the main cook line 2. Horizontal gas supply piping at the main cook line 3. Door handles of several reach in coolers. Correct by cleaning the surfaces now and on a more frequent basis to prevent the accumulation of soil
Observed bulk containers of dry ingredients without common name. Correct by labeling containers with common name of food contained inside.
Observed faucet at three compartment sink to have a leak around the spray arm. Correct by repairing or replacing
Observed an accumulation of food debris on floors under equipment in kitchen. Correct by cleaning now and on a more frequent basis
I observed a large container of fried rice sitting on the floor. As discussed, during the inspection, storing food on the floor is never allowed. Food must be protected from sources of contamination while in storage. Food must be store at least six inches off the floor.
Metal stem thermometers are not available at the time of inspection. As discussed, provide 2-3 new food thermometers. Use them to monitor food temperatures.
The thermometer in the bottom section of the prep unit, is way in the back, and can't be seen. Locate refrigerator thermometers so that they can be easily read.
The rear hand sink is not accessible, it is blocked by two large containers of oil. As discussed, hand washing sinks must always be kept accessible. Do not store objects in front or in them. Employees must wash their hands frequently to prevent the spread of harmful germs.
The bottom storage shelf of a prep table is rusty and dirty. Non-food contact surfaces must be frequently cleaned, to maintain a high level of sanitation in the restaurant
Observed sheet pan of frozen chicken thawing at room temp on prep counter in back kitchen area. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria
Observed several damaged/cracked plastic food bins on clean dishware shelf above 3 compt sink. All damaged utensils and food containers must be discarded once they are damaged. All surfaces of food equipment must be smooth and cleanable. To correct, please discard all damaged food bins (and replace with new bins) as soon as possible.
(Critical) Observed pan of raw bean sprouts stored on prep counter next to prep unit cooler in front prep area with an internal food temp of 68f. Bean sprouts are considered potentially hazardous and must be stored at 41f or below at all times. To correct, please store all sprouts inside prep cooler. Pic corrected by discarding bean sprouts at time of inspection. Critical corrected
Observed interior of upright freezer in prep area (next to prep unit cooler) with an accumulation of old food debris at bottom of cooler. To correct, please clean now and on a more frequent schedule