Jinan's Exotic Bakery

Contact Information

1721 Plymouth Road
Ann Arbor, MI 48105

Health Report - 07/14/2015 (2 critical incident(s))

(Critical) Facility not using sanitizer test kit to assure proper sanitizer concentration at automatic warewashing machine. Please use your chlorine test kit throughout the day to assure proper sanitizer concentration at dishmachine. Corrected at time of inspection by pic using her chlorine test kit to check chlorine sanitizer concentration after priming the pump. She will instruct all staff how to use test kit

(Critical) No sanitizer present at automatic warewashing machine. Sanitizer shall be provided per manufacturer's label use instructions. Corrected at time of inspection: sanitizer container empty; changed container and showed owner how to prime the pump. Chlorine sanitizer now provided at proper sanitizer concentration

These areas in need of cleaning: underside of shelf above range, handle area some refrigeration units rear kitchen and floors in mop sink area. Please clean now and as often as necessary to maintain in clean condition

Observed plastic cups in use for dispensing bulk food and plastic drawer unit in use for storage of some bulk food items. Please provide food-grade, durable, smooth, easily cleanable items for contacting food. (example food-grade scoops with handles like plastic measuring cups)

Observed towels lining shelving units in rear kitchen and towels used for clean glass storage front counter. Please eliminate towels as they are absorbant and provide smooth, easily cleanable surfaces in these areas. For the clean glass storage consider using plastic bar mats

Observed food employees without hair restraints. Food employees shall wear hair restraints that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment & utensils, linens and unwrapped single-service items. In addition food employees may contaminate their hands when they touch their hair. Hair restraints keep dislodged hair from ending up in the food and may deter employees from touching their hair

Inadequate light in mop sink area rear corner behind oven. Please provide adequate lighting in this area. It appears the light has been removed

Please re-establish proper air gap at 3-compartment sink faucet; currently less than one inch above flood rim. The air gap shall be twice the pipe diameter above the flood rim of the sink or a minimum one inch

Caulk in hood canopy in poor repair or missing in some sections. Please recaulk hood canopy to provide a smooth, easily cleanable surface and a good seal

Health Report - 04/09/2015 (0 critical incident(s))

Corrected at time of follow-up inspection: provided copy of passsing test score for tamara briggs from serve safe exam taken 3/19/15 in livonia; class #1558505. Please fax or e-mail certificate once received

Health Report - 01/08/2015 (0 critical incident(s))

Handwash sink stand front counter in poor repair. Please replace or repair to provide smooth, easily cleanable surface

Some boxed food items stored on floor under shelving unit rear kitchen. Please provide adequate shleving to store food a minimum 6 inches above floor on shelving that is easily cleaned underneath

Observed open cups in prep area rear kitchen. Employees may use closed beverage containers to eliminate potential contamination

These areas in need of cleaning: interior bottom section upright freezers rear kitchen, handle area upright reach-in-cooler rear kitchen, underside of shelf above range, interior mop sink, floors near mop sink and floors under shelving unit rear kitchen. Please clean now and as often as necessary to maintain in clean condition

Some spatulas in worn condition. Please replace as needed to provide smooth, easily cleanable surface and to prevent potential of spatula pieces from ending up in food

Existing food safety manager certificate has expired. Please provide current food safety manager certificate for one full time employee within 90 days

Health Report - 07/10/2014 (2 critical incident(s))

(Critical) Automatic warewashing machine not sanitizing properly at time of inspection. Sanitizer shall be provided at proper concentration per manufacturer's label use instructions. Not corrected. Repair person notified; will be on site this afternoon to repair. Facility will discontinue warewashing or sanitize manually in 3-comp sink; facility has proper chlorine test kit to monitor sanitizer concentration. , corrected at time of follow-up inspection: repair person on site to repair dishmachine; line was cracked. Line was replaced and dishmachine now providing sanitizer at proper chlorine concentration

(Critical) Observed improper cooling method for various cooked food items at time of inspection. Cooked potentially hazardous food shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Corrected at time of inspection by (1) removing cover from bowl of rice pudding; placing spoon in bowl to stir periodically throughout remainder of cooling process (2) placing beef kefta on sheet trays single layer, uncovered into freezer to finish cooling; were found in 2 half pans stacked 3- 4 inches high (3) placing pan of grilled shredded chicken found on top of prep unit at 72°F onto a sheet tray in freezer uncovered to finish cooling properly

Handwash sink counter front kitchen in poor repair and not properly caulked to wall. Please refinish/replace counter and caulk properly to provide good seal and smooth, easily cleanable surface

Contact paper lining some shelving units front and rear kitchen. Please remove contact paper to provide smooth, easily cleanable surface

Observed food employees without hair restraints. Food employees shall wear hair restraints that effectively restrain their hair and to prevent the employee from touching their hair

Some spatulas found in worn condition. Please replace as needed to provide smooth, easily cleanable surface

Health Report - 01/09/2014 (1 critical incident(s))

(Critical) Observed no soap at handsinks in prep area and employee restroom. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by refilling soap dispensers at time of inspection. Violation corrected

Observed handsink in front counter area not sealed to wall and handsink counter in poor repair (counter chipped, exposed wood, cracked paint). To correct, please repair or replace handsink counter so all surfaces are smooth and cleanable and seal to adjoining wall as soon as possible

Observed interior of dishwashing machine with a heavy accumulation of scale and debris. To correct, please de-lime interior of dishmachine and clean all surfaces as soon as possible

Health Report - 07/18/2013 (2 critical incident(s))

(Critical) Observed no hot water at handsink in front counter area (hot water fixture is stripped and is not functional). All handsinks must have hot water (at least 100f) available at all times for proper handwashing. To correct, please repair hot water fixture as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed pans of rte garlic sauce, hummus, sliced lettuce, sliced tomatoes in top rails of prep unit cooler in front counter area and cooked chicken in drawer coolers of same prep cooler with internal food temps of 48-59f. Cooler (top and bottom portions) are not functioning properly. All phf must be cold held at 41f or below at all times. Do not use this cooler to store phf until properly repaired or replaced and then inspected by the washtenaw county health dept. All above mentioned food items have been in prep cooler less than 2 hours per pic. Pic temporarily corrected by relocating all phf to other coolers at time of inspection. I will check this item at follow up inspection. Correct within 10 days. ,

Observed prep top/drawer coolers in front prep area in poor repair (coolers not able to hold at 41f or below). To correct, please repair or replace cooler as soon as possible

Health Report - 01/14/2013 (0 critical incident(s))

This incident (15326) does not have any more information on it

This incident (38857) does not have any more information on it

Health Report - 07/26/2012 (1 critical incident(s))

(Critical) Observed covered pan of shredded cooked chicken (made yesterday) in upright cooler with an internal food temperature of 52-56f. All other food in cooler was cold holding at 41f or below. 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 utilize shallower pans and/or ice baths before placing in cooler. Also, do not cover hot foods when actively cooling and monitor temps as they pass through the temp danger zone. Pic corrected by discarding chicken at time of inspection. Critical corrected

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

Observed sliding door tracks on dessert cooler in front counter area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule. , observed sliding drawer cooler surfaces (in between coolers/sliding tracks) in front counter area with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule. , observed speed rack in back kitchen area with an accumulation of food debris. Please clean now and on a more frequent schedule

Observed couple of plastic lids on clean dishware shelf with cracks and holes. All equipment and utensils must be durable and in good repair. To correct, please replace lids as soon possible. Pic corrected by discarding lids at time of inspection

Health Report - 01/17/2012 (0 critical incident(s))

Observed interior of dishmachine with a heavy accumulation of scale. To correct, please de-lime dishmachine as soon as possible

Observed interior of upright freezers in back kitchen area with an accumulation of debris (bread crumbs, sesame seeds). To correct, please clean now and on a more frequent schedule

Observed handsaw stored on food shelf in dry storage area. Handsaw was not contaminating any food items, but was not completely separated at time of inspection. All tools and maintenance items must be stored in an area of kitchen which is completely separated from food and single service items. Corrected by moving saw to approved tool storage area at time of inspection

Health Report - 07/13/2011 (0 critical incident(s))

Observed interior and exterior door surfaces of dishmachine with an accumulation of scale and debris. To correct, please clean now and on a more frequent schedule

Observed ventilation filters and hood above grill with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed empty soap container under dishmachine. To correct, please check all dishwashing chemicals more often and change as needed

Observed severely split/broken interior door gasket on drawer of ric in front prep area. To correct, please replace as soon as possible.

Observed no paper towels at handsink in back prep area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing

Health Report - 01/20/2011 (0 critical incident(s))

Observed non food contact portions of mixers (base of small table-top mixer and top of spindle area for large stationary mixer) with an accumulation of dried on food debris. To correct, please clean now and on a more frequent schedule

Observed most dry storage shelves in kitchen with an accumulation of debris (mostly spice residues). To correct, please clean now and on a more frequent schedule