1235 S. University
Ann Arbor, MI 48104
In the dining area, at the sushi make line, observed sections of raw wood 2x4's used to support cutting boards. These raw wood pieces are absorbent and not easily cleanable. Discontinue their use. Correct by replacing the wood pieces with a non absorbent material
Observed an accumulation of grease under the equipment along the main cook line. Correct by cleaning now and on a more frequent basis to prevent the accumulation of grease
(Critical) I observed the cooks eating and drinking on the main prep line. As discussed at the time of inspection, this is never allowed. Eating and drinking while preparing food, is unsanitary, as food and work surfaces can become contaminated. Immediately discontinue this practice. The management must ensure that staff only eat and drink in an designated, non-food operations location. The staff must be educated about this critical rule. Corrected at the time of inspection. I talked with the manager about the rule and he spoke to the cooks.
The hand sink is blocked by a large barrel containing trash. As discussed, every hand sink must always be accessible, at all times. Hand washing must be made as easy as possible and encouraged. Frequent hand washing is critical in preventing the spread of harmful bacteria.
A metal stem thermometer is not available on the main kitchen prep line. 1-3 accurate food thermometers must be available on the prep line at all times for use in checking food holding temperatures.
There is a food spill inside the microwave oven. The inside of the oven must be frequently cleaned. A high level of sanitation must be maintained at all times in the restaurant.
(Critical) I found a canister of 'hot shot' flying insecticide. As discussed, this is not allowed in the restaurant. You may only have products on the premises that are designed for use in a restaurant. No others are allowed. Corrected at the time of inspection. The insecticide has been discarded.
As discussed, do not thaw pork loin at room temperature, this is unsafe. Discontinue this practice. You must thaw potentially hazardous food in the walk-in refrigerator.
As discussed do not store utensils in buckets of water. This is because standing water grows bacteria. Discontinue this unsafe practice immediately
(Critical) I found that the dishwashing machine is not providing chlorine sanitizer at (50) parts per million as required for proper sanitization. Apparently, niether kitchen staff or management are not checking to ensure that: (1) the chlorine sanitizer bucket actually contains sanitizer (it is empty today) or (2) that the machine is dispensing sanitizer at fifty parts per million. This is completely unacceptable, without proper sanitization, harmful bacteria on dishes and utensils are not being destroyed. This same problem was also found during the privious inspection. This is now a repeated critical violation. As such, you must immediately complete a critical control plan, and submit it to the department. Corrected at the time of inspection. A new full bucket of sanitizer has been hooked up and the dishmachine is now dispensing (50) parts per million chlorine sanitizer.
The condensate drain line in the walk-in refrigerator, needs to be wrapped.
I observed mops stored on the floor. After using a mop, wring it out and hang it up to air dry. Corrected at the time of inspection.
The space behind the lid of a prep table, needs to be cleaned. Non-food contact areas must be cleaned at a frequency that prevents the accumulation of food debris.
The inside of the microwave oven needs to be cleaned. Corrected at the time of inspection.