407 N. Fifth Avenue
Ann Arbor, MI 48104
(Critical) Corrected: observed person in charge with knowledge on all noted items
(Critical) Corrected: observed a thermometer available for use in the facility
Corrected: observed noted room organized
Corrected: observed new soap available in the prep room and a new working cooler in use
Corrected: no items were observed stored on the floor
(Critical) Observed all potentially hazardous food stored in the top loading reach-in cooler at 50f for about 2 hours. Food included: 1. Cut tomato 50f. 2. Kimchi 50f. 3. Cut lettuce 50f. 4. Boiled spinach 50f. 5. Blanched bean spouts. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct move noted items to a working cooler to rapidly cool them down to 41f or below. Corrected: person in charge placed dry ice into cooler and brought the ambient air temp down to 31f. Note: only temporarily until the repair company arrives to repair the cooler on 7/6/2015, which is today's date
(Critical) Observed cook line hand sink without paper towel. Each hand washing sink or group of adjacent hand washing sinks shall be provided with: (a) individual, disposable towels;(pf) (b) a continuous towel system that supplies the user with a clean towel;(pf) or to correct provide paper towel to the noted hand sink. Corrected: person in charge provided paper towel to the noted hand sink
(Critical) Observed person in charge lacking knowledge in what to do in the following situations: 1. If a cooler goes down and the owner cannot be contacted. 2. Ensuring equipment is working. Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of food borne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this code. To correct the owner must communicate to persons in charge what to do in critical situations if he cannot be reached and to test equipment/check up on equipment to ensure that it is properly functioning. ,
(Critical) Observed no thermometer available for use in the facility. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures to correct provide at least 2-3 new digital food thermometers for use in the facility. ,
Observed downstairs prep/storage room in need or major reorganization. The premises shall be free of: (a) items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (b) litter. To correct remove all unused equipment/items and organize room so that every item has a place where it can be stored and room can be kept clean and used. ,
Observed the following: 1. Top-loading reach-in cooler with an ambient air temp of 42f, all food inside holding around 50f. Note: all food was put in the cooler 2 hours prior to inspection. 2. Hand pump soap in the basement is in poor repair. Equipment shall be maintained in a state of repair and good condition. To correct: 1. Repair cooler to hold cold food at 41f or below. 2. Repair or replace soap. ,
Observed single service to go containers being stored on the floor in the basement prep/storage room. Food shall be protected from contamination by storing the food: (1) in a clean, dry location; (2) where it is not exposed to splash, dust, or other contamination; and (3) at least 15 cm (6 inches) above the floor, unless otherwise approved. To correct reorganize room and put noted items onto shelf. Note: room might need more shelving and needs to be reorganized. ,
(Critical) Observed hot dogs and bacon wrapped hot dogs without a date mark. Ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5�c (41�f) or less for a maximum of 7 days. (pf) to correct provide a date mark when the product was opened. Corrected: person in charge provided a date mark
(Critical) Observed no paper towel at hand sink in the kitchen. Each hand washing sink or group of adjacent hand washing sinks shall be provided with: (a) individual, disposable towels;(pf) (b) a continuous towel system that supplies the user with a clean towel;(pf) or (c) a heated-air hand drying device;(pf) or (d) a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. (pf) to correct provide paper towel to the noted hand sink. Corrected: person in charge provided paper towel to the noted hand sink
Observed the floor wall juncture under the three sink to have a food debris build up. Physical facilities shall be cleaned as often as necessary to keep them clean. To correct clean the noted area
(Critical) Observed three cans of raid roach spray in the kitchen. Poisonous or toxic materials shall be: (a) used according to: (1) law and this code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment, (p) (3) the conditions of certification, if certification is required, for use of the pest control materials, (p) and (4) additional conditions that may be established by the regulatory authority; and to correct discontinue using any pesticides inside the food establishment and discard the noted items into the garbage. Corrected by person in charge discarding the noted items into the garbage and states that orkin is now being used for pest control.
(Critical) Observed no consumer advisory on the menus and menu board. If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, under cooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (pf) to correct provide a consumer advisory on both the menu board and all menus. ,
(Critical) Observed the following potential cross contamination: 1. Raw egg and raw steak below raw chicken. 2. Raw bacon with ready to eat foods. 3. Raw chicken with raw steak and above ready to eat foods. Food shall be protected from cross contamination by: (1) except as specified in (1)(c) below, separating raw animal foods during storage, preparation, holding, and display from: (a) raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables,(p) and (b) cooked ready-to-eat food; (p) to correct rearrange the cooler so that ready to eat food is stored above all raw foods and keep all raw food separated by cook off temperatures. Corrected by person in charge rearranging the cooler so that all ready to eat food is kept above raw food and that all raw food was properly stored by cook off temperature.
Observed the following coolers in poor repair: 1. Top loading reach-in cooler on the cook line with an ambient air temperature of 50f. Note: all items had been placed in the cooler less than an hour prior and were moved to a working cooler. 2. Double door reach-in cooler in the cash register area had an air temp of 45f. Note: no potentially hazardous food was being stored inside it at the time of inspection. 3. Small one door reach-in cooler with an ambient air temp of 47f. Note: no potentially hazardous food was being stored inside it at the time of inspection. Equipment shall be maintained in a state of repair and good condition. To correct discontinue use of coolers until they can be repaired to hold cold food at 41f or below. ,
Observed an employees shirt with a lot of animal hair all over it. Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. To correct have employee change shirt to a clean one without animal hair. Corrected by person in charge having employee change shirt to a clean one.
(Critical) Found the spray rinse nozzle in the 3 compartment sink below the flood rim of the 3 compartment sink. To correct repair/adjust spray rinse nozzle and provide an air gap of at least 1 inch from the spray rinse nozzle and rim of the 3 compartment sink. ,
(Critical) Found previously installed handsink in the basement prep area removed from wall. To correct replace and reinstall missing handsink and ensure it is fully functional. ,
(Critical) Found no chlorine test kit available to test sanitizing solutions. To correct provide a chlorine test. ,
(Critical) Found the vegetable cutter mounted to a board soiled with food debris and build up. Pic corrected by having employee wash, rinse and sanitize vegetable cutter in the 3 compartment sink. Pic has been instructed to monitor and ensure equipment and utensils are cleaned after each use. ,
Found the hood filters and edges of the cooking hood soiled with greasy build up. Found the shelf under prep table soiled with build up and accumulation. To correct clean hood filters, hood, and shelf and clean on a more frequent schedule.
Found the floor under equipment, edges and corners in the kitchen soiled with build up. To correct thoroughly clean floors and keep clean.
Found the wall paneling around the cooking line and dishwashing area with rough and uneven surfaces. Found the wall panels in the basement prep room with gaps between panels. To correct repair wall panels and fill gaps so wall is durable, smooth, and cleanable.
(Critical) Found undercooked menu item, bibimbop which is served with an over easy egg on menu without proper consumer advisory. To correct provide a disclosure, such as asterisk (*) undercooked foods to a footnote stating the items are served raw or undercooked, or contain raw or undercooked ingredients, and the reminder footnote shall include the following statements verbatim: consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Example: menu item: *bibimbop on the menu: contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. ,
Found the floor, under equipment, edges and corners in the kitchen soiled with accumulation and build up. Found the wall between the grill and 3 compartment sink in the kitchen soiled with splash. Found the floor in the basement storage and prep room soiled with accumulation of debris. To correct thoroughly clean floors and walls and keep facility clean.
Observed ice build up in the top shelf of the 1 door reach in freezer. To correct defrost freezer and keep ice build up to a minimum.
Found the wall in the basement prep room missing parts of wall with exposed wall studs. Found the wall behind the basement 3 compartment sink with peeling paint. To correct repair walls to cover wall studs and finish to be smooth, durable, and cleanable. Found the base coving on the cooking line loose and laying on the floor. To correct resecure base coving to wall.
Found the hood filters, edges and sides of the cooking hood soiled with greasy build up. Found the nonfood contact surfaces of the potato cutter soiled with build up. Found the sides of the fryer and grill soiled with greasy build up. To correct clean all noted areas and clean on a more frequent schedule.
Found mop left in the bottom of empty mop bucket. To correct after cleaning hang mop and allow it to properly air dry.
Found the ceiling lights in the main level kitchen area and the basement prep room without light shields. To correct provide light shields.
(Critical) Found the cutting surfaces of the vegetable cutter and the board it was mounted to soiled with food debris and accumulation. Pic corrected by taking vegetable cutter to the dishwashing area, to be washed, rinsed and sanitized. Pic has been instructed to monitor and ensure vegetable cutter is cleaned after use.
Found the painted wall and paneling surrounding the basement 3 compartment sink peeling with exposed surfaces. To correct repair and finish wall and paneling to be durable, smooth, and cleanable.
Found the hood filters on the cooking line soiled with greasy build up. Found exterior surfaces of coolers and cooking equipment soiled with splash, accumulation and build up. To correct clean all equipment and clean on a schedule to preclude accumulation.
Found the floor under and around the cooking line and dishwashine area soiled with accumulation of debris. Found the walls around the cooking hood and battering area soiled with splash and build up. To correct thoroughly clean floor and wall and keep clean.
Found the lights in the basement prep area and in the main level kitchen cooking area without light shields. To correct provide plastic tubes and end caps.
(Critical) Found time/temperature control for safety (tcs) food, tomatoe slices 45°F in the top portion, and egg rolls 45°F, shredded cheese 45°F, and cooked vegetables 45°F in the bottom portion of the 3 door prep top cooler. Pic corrected by relocating tcs food to other working coolers, and has been instructed not to use this cooler to hold tcs food, until repaired/replaced to hold tcs food at 41°F or lower. Note: pic has turned cooler to a colder setting and has been reminded to monitor and ensure tcs food is held at 41°F or lower. ,
(Critical) Found the hot water faucet handle missing from the handsink by the cooking line. To correct repair/replace faucet handle in handsink as soon as possible, as a working handsink should be convenient and accessible to employees. ,
Found a broken thermometer in the 1 door worktop cooler. To correct replace thermometer with a functioning thermometer.
Found cases of utensils stored on the floor under the front counter. To correct store utensils on shelf at least 6 inches off the floor.
Observed an open sewer line (non-working) above the drain board of the 3 compartment sink in the basement. To correct verify sewer line is not working and cap pipe.
Found single use utensils stored mixed with handles in all directions in the utensil bin. To correct store utensils with handles in one direction to minimize contamination.
Observed seating left in front of the basement prep room. To correct either properly store seating or remove from facility if no longer needed.
Found the painted wall panel behind the 3 compartment sink with peeling paint and exposed surfaces. To correct repair panel and paint.
Found the 3 door prep top cooler not holding tcs food at 41°F. To correct repair/replace cooler to hold tcs food at 41°F or lower.
Observed an employee wipe clean dishes with a towel. To correct discontinue using towel to dry dishes, as dishes are to air dry.
Observed a mop left in the mop wringer of the mop bucket in the basement prep area. To correct when clean task has been completed hang mop to allow air drying.
Found the floor (under equipment, edges and corners) in the kitchen soiled with accumulation and build up. Found the wall under and around the cooking line and dishwashing sink soiled with splash and accumulation. To correct thoroughly clean floors and walls and keep clean.
Found no antichoking poster on the kitchen wall. To correct provide and post antichoking poster on kitchen wall.
Found expired license posted on front counter wall. To correct post current license on front counter wall.
Found the hood filters and edges of cooking hood soiled with greasy build up. Found the exterior surfaces of various equipment around the cooking line soiled with splash and accumulation. To correct clean as soon as possible, and clean on a more frequent schedule.