2803 Oak Valley Drive
Ann Arbor, MI 48103
(Critical) Found the slicer soiled with food debris. Pic corrected by having employee clean slicer.
Found the floor under the cooking line soiled with build up and accumulation. Found the wall behind the dishwashing mahcine soiled with mold and accumulation. Found the ceiling vent covers and surrounding area around the cooking line soiled with dust and grease build up.
Found the tiled floor in the front door area chipped and uneven. To correct repair tiled floor to be smooth, durable and cleanable. Found the trim around the mop closet entrance missing with exposed surfaces. To correct repair areas to be smooth and free of exposed surfaces.
Found the hood filters, and hood edges soiled with greasy build up. To correct clean hood and hood edges and clean on a more frequent schedule. Found the interior of the microwave soiled with splash and build up. To correct clean interior of microwave and keep clean.
Found 2 lights in the cooking hood not working. To correct repair/replace lights.
Found no handwashing signs in the mens and ladies public restroom. To correct provide and post signs reminding employees to wash hands.
Found facility handwashing stations with paper towel dispensers that use c-fold towels but facility had paper towel rolls which do no fit in paper towel dispenser available for use. To correct either provide paper towels that fit in paper towel dispensers or replace old paper towel dispensers with dispensers that use paper towel rolls.
Found a spray bottle of cooking oil without label on prep table. Pic corrected by having employee label spray bottle of oil.
Found employee's cups of beverage without lids in the prep area and counter top on the cooking line. To correct either have employee drink in designated areas or use cups that minimize contamination such as cups with lids and straws.
Found water draining slowly in the floor drain under the cooking line. Found water draining slowly in the men's restroom handsink. To correct clean drains so water may drain at an appropriate rate. Found cap on side of grease trap missing. To correct replace missing cap on side of grease trap.
Observed water flowing from floor drain onto floor when large amounts of water poured in to wok system. Pic states grease trap needs to be cleaned and they will clean as soon as possible. Found the cap on the grease trap missing. To correct replace missing cap.
Found dustpan and brush stored on top of boxed pop syrup in the bar area. To correct relocate dustpan and brush to cleaning tools storage area below and away from food supplies.
Found 2 lights in the cooking hood not working. To correct repair/replace lights.
Found the back door propped open with a flatten cardboard box. To correct keep door closed or install a screen door if you wish to keep door open.
Found the bottom of bulk bin containers soiled with accumulation, as facility was placing bags of seasonings directly in bulk bin containers. To correct clean bottom of bulk bin containers. Found the edges of the cooking hood soiled with greasy build up. To correct thoroughly clean cooking hood and clean on a more frequent schedule.
Found the floor on the cooking line soiled with accumulation and build up. Found the floor under and surrounding the ice machine soiled with heavy dust build up. To correct thoroughly clean floor and clean on a more frequent schedule.
(Critical) No sanitizer present at automatic warewashing machine. Sanitizer shall be provided per manufacturer's label use instructions for proper sanitization. Corrected at time of inspection: eco-lab representative on site to repair dishmachine; crack in tube and weak sanitizer per eco-lab representative. Tube replaced and new sanitizer bucket installed. Chlorine sanitizer is now available at proper concentration at dishmachine
(Critical) No chlorine test kit available to monitor sanitizer concentration. Please provide chlorine test kit. Corrected at time of inspection: eco-lab representative provided facility with proper chlorine test kit. Please remember to check chlorine concentration at dishmachine every day before lunch and before dinner
Paper towels not in dispenser in employee restroom. Please provide paper towels in dispenser at all times. Discussed paper towel dispensers with owner; he will look into installing paper towel dispensers at handwash sinks that dispense the paper more easily
Women's public restroom door not self-closing. Please adjust self-closer on door so door closes properly
Water present on bottom of 2 door beverage air reach-in-cooler on cook line. Please repair to eliminate any standing water; until repairs made place rack in bottom of unit to prevent food containers from touching standing water on bottom
Three light bulbs burnt out in hood canopy and one light fixture above cook line. Please replace light bulbs to provide adequate lighting in these areas
Mop stored improperly in mop sink. Please hang mop to dry between uses
Handwash sink at bar draining slowly. Please repair and maintain so sink drains properly
These areas in need of cleaning: floor/wall juncture under 3-compartment sink, handle area reach-in-cooler top and bottom, catch tray 4 burner stove, hood filters and hood canopy in need of cleaning. Please clean now and as often as necessary to maintain in clean condition.
Some in-use utensils (rice scoop and ice cream scoop) stored improperly in rear kitchen. In-use utensils shall be stored dry, in a clean, protected location. You will need to install a dipper well for the ice cream scoop or provide enough clean ice crean scoops to switch out after each use. Please store rice scoop dry.
(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without proper date marking. These food items once opened, prepared or removed from freezer shall be clearly marked with the discard date. Corrected at time of inspection by properly labeling cooked tofu, bean sprouts and milk in pitcher all in walk-in-cooler and discarding cooked meat item in bowl in prep unit on cook line. Date prepared/ date opened known by pic for items in walk-in-cooler. All ready-to-eat, refrigerated, potentially hazardous food items shall be clearly marked with the discard date. Add 6 days to open date, prep date or date removed from freezer.
Some boxed food product found stored on floor in rear ktichen. Please store all food a minimum 6 inches above floor on shelving that allows easy cleaning underneath
Exterior grease waste receptacle area in need of cleaning. Please clean now and as often as necessary to maintain in clean condition. Owner will speak with landlord to remove old pallets in the grease waste enclosure
Light bulb burnt out in fixture in dry storage area. Please replace to provide adequate lighting in this area
Rice scoop stored improperly in water from previous evening. Please store in a clean, dry location or in the food item with handle above the food level. In addition at close please clean all utensils and containers
Observed water on bottom of 2 door beverage air reach-in-cooler on cook line. Please repair to eliminate standing water on bottom of cooler
Mop stored improperly in mop water in furnace room. Please hang mop to dry between uses
These areas in need of cleaning: floor/wall juncture under cooking equipment and top of bulk food bins. Please clean now and as often as necessary to maintain in clean condition
(1) some clean utensils near rice hot holding unit stored improperly with handles down. Please store utensils with handles up to prevent potential contamination of food-contact end. (2) single-service utensils stored improperly in drawer front bar. Please store with all handles facing same direction to prevent potential contamination of food-contact end
Paper towels and toilet tissue not in dispensers in employee restroom. Please provide paper towels and toilet tissue in dispensers
(Critical) Cut lettuce and cut tomatoes found at improper temperature; 56°F in bag on cook line, 50°F in colander of lettuce in food prep sink and tomatoes and lettuce at 50°F - 52°F in pre-made salad bowls next to food prep sink rear kitchen. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by discarding bagged lettuce on cook line; you will need to keep cut lettuce in the prep unit to maintain at 41°F or below. Time as a public health control policy will be written for pre-made salads for lunch and dinner. Pre-made salads relocated to bar reach-in-cooler. Any leftover cut greens in colander and cut tomatoes in bowl will be discarded at the end of lunch. Facility may use cherry tomatoes and eliminate cut tomatoes. Facility may purchase addtional refigeration unit rear kitchen to store pre-made salads and extra washed greens. ,
(Critical) These food contact surfaces in need of cleaning: interior several food containers on cook line cart and interior microwave oven end of cook line. Food contact surfaces shall be clean to sight and touch. Not corrected. Facility will need to order additional food containers for cook line cart so there is an extra set available while the other set is being cleaned. ,
(Critical) Some chemical spray bottles found without proper label. Once removed from original container the chemical spray bottle needs to be labeled with the common name of the chemical to avoid misuse. Corrected at time of inspection by discarding contents of spray bottles and rinsing them out. Please remind staff to label chemical spray bottles
(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without proper date marking. Once opened, prepared or removed from freezer these food items shall be clearly marked with a discard date. Corrected at time of inspection by: the date prepared known by pic; proper date recoreded on all food containers in prep unit. Opened half and half at bar was properly marked
(Critical) Handwash sink in rear kitchen not accessible for handwashing. Handwash sinks shall be accessible at all times for handwashing. Corrected at time of inspection by removing container of broccoli out of handwash sink. Please do not store anything in the handwash sink or block the handwash sink. This is your only handwash sink in the rear kitchen, it is very important to keep it accessible at all times for handwashing.
These areas in need of cleaning: shelf above prep unit, all shelves on cook line cart, hood filters and hood canopy, chinese range catch trays, exterior some food containers on cook line cart, table microwave sits one, exterior microwave oven end of cook line, sheet tray under rice warming unit, floors in dishwash area, floors under chinese range, floors under all tables, floors under milk crates and wire shleving unit by rear door. Please clean now and as often as necessary to maintain in clean condition
Observed employee with jewelry on wrists. Food employees may not wear jewelry on their arms and hands with exception of a plain wedding band
Some overturned crates used for food storage. Please eliminate overturned crates as they are not smooth and easily cleanable. Please provide dunnage rack in area by rear door
Observed food employee washing hands in 3-compartment sink. Food employees shall wash hands in handwash sink only
Some clutter and unnecessary items found stored on some shelving units rear kitchen. Please sort through and get rid of any items not used in the operation and maintenance of the facility. This will make it easier to clean and prevent potential harborage and attraction of insects and rodents
Observed ice build-up in walk-in-freezer. Please repair to eliminate ice
Some boxed food product found stored on the floor rear kitchen. Please provide adequate shelving to store all food a minimum 6 inches above floor on shleving that is easy to clean underneath
Some clean dishes found stacked wet. Please provide adequate shelving to allow clean dishes to drain/air dry prior to stacking
(1) observed employee preparing raw chicken on a cutting board in rear kitchen. Please remove slicer or cover slicer stored on shelf under prep table to prevent potential contamination from raw chicken juices. (2) some food items double stacked on top of prep unit; no potentially hazardous foods on top. Please discontinue this practice to prevent potential contamination.
Floors under 3-compartment sink, including floor/wall juncture in need of cleaning. Please clean now and as often as necessary to maintain in clean condition
(Critical) No sanitizer present at automatic warewashing machine. Critical corrected: at time of inspection tube placement was ajusted in chlorine sanitzer bucket for proper flow into machine and dishwasher tightened valves on dispenser. Chlorine is now being provided at proper sanitizer concentration. Ecolab has been notified and will confirm dishmachine in proper operating condition
(Critical) Some chemical spray bottles found without proper labeling. Critical corrected: at time of inspection one chemical spray bottle properly labeled; the other bottled emptied (not sure of contents). In future please label working containers of chemicals with the common name of the chemical to avoid misuse
Two of the light bulbs burnt out in hood canopy and one of the light fixtures above cook line burnt out. Please replace to provide adequate lighting in these areas
Observed leak behind chinese range. Please repair and maintain in good repair
No quat test kit available for monitoring sanitizer concentration for wet wiping cloth solutions and manual warewashing operation
Catch trays on chinese range have rusted out. Please replace
One of the light bulbs in hood canopy found without protective cover. Please provide and maintain
Water on bottom of reach-in-cooler on cook line. Please unplug drain or repair unit to prevent water build-up on bottom
Chlorine test kit not being used to monitor chlorine concentration at automatic warewashing machine. Please check chlorine concentration with your test kit before lunch and before dinner
These areas in need of cleaning: floors under cooking equipment, floors under shleving units rear kitchen, floors under ice machine, interior mop sink, prep table shelving, top ledge interior prep unit, interior hot holding table (not in use; trays are over unit and table-top hot holding unit sets inside), sides of some equipment (especially near fryer), exterior some bulk food bin lids, floors under 3-compartment sink, exterior gas/electrical lines near ice cream freezer, exterior milk crates being used for shelving units and floors under milk crates. Please clean now and as often as necessary to maintain in clean condition
Linens and paper lining several surfaces rear kitchen and front bar clean glass storage. Please remove all paper and linens to provide smooth, easily cleanable surfaces. This will make it easier to keep these areas clean
Provide accurate thermometers for all refrigeration units and monitor temperatures several times daily
Please replace all overturned crates used for shelving units. The crates are not smooth and easily cleanable. New shelving units shall maintain items a minimum 6 inches above floor and be easily cleaned underneath.
No sanitizer present in wet wiping cloth solutions throughout. Appears automatic quat dispenser not functioning properly. Ecolab has been notified to repair
(Critical) Employees not washing their hands when circumstances required handwashing. Arrived at facility before employees, did not observe handwashing by some employees prior to starting food preparation. Critical corrected: at time of inspection interrupted food employees to wash their hands in the handwash sink prior to food preparaton. One employee placed gloves on upon arrival without washing hands first; another employee washed hands in food prep sink and the other employee did not wash their hands. Discussed when employees should wash their hands, including upon arrival at work before food preparation begins and before placing gloves on. Discussed why employees should wash their hands. Handwashing is extremely important in reducing the risk of foodborne illnesses
No paper towels at handwash sink rear kitchen and handwash sink near ice machine waitress station. Please provide paper towels at all times at all handwash sinks
These areas in need of cleaning: interior clean utensil container stored next to ice cream freezer, exterior milk crates, hood filters right side of hood canopy, floors under all cooking equipment (especially fryers), sides of all cooking equipment, interior fryers, floors between prep unit and ice cream freezer, floors under overturned crates throughout, floors under ice machine, floor/wall juncture throughout, interior mop sink, interior floor drain front bar area and shelves under some prep tables. Please clean now and as often as necessary to maintain in clean condition. Deep cleanings need to be scheduled as part of your cleaning routine. Consider dividing your kitchen into sections for the deep cleaning that is needed
Please provide proper quat test kit for manual warewashing operation. Facility has chlorine test kit for monitoring chlorine concentration at automatic warewashing machine
Please re-establish the air gap, currently air break on ice bin drain line front bar area. The air gap shall be twice the pipe diameter above the flood rim of the drain. Instead of using twist ties you may cut the drain pipe for a permanent fix
Ice cream scoop stored in container of water from previous evening. Since there is no dipper well to store ice cream scoop, you will need to use clean scoop each time you scoop ice cream. Please purchase extra ice cream scoops
Please provide accurate food thermometer for monitoring food temperatures
Some food items observed without cover. Food items from previous evening stored on the cook line cart without cover and some pre-portioned items on tray without cover. Please cover all exposed food items end of day to prevent potential contamination
Overturned crates used in several areas in place of shelving units. Please replace with smooth, easily cleanable shelving units that are easy to clean underneath
Observed employee wash their hands in the food prep sink. Food employess shall wash their hands at the handwash sink. Relocated soap dispenser at food prep sink to handwash sink.
Walk-in-cooler door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable
(Critical) Observed cook on prep line cough into gloved hand then return to cooking food without washing hands or changing gloves. Also, observed an employee take out trash, then return to kitchen prep area without washing hands. In fact, i did not observe any food employee in facility wash his or her hands after an hour of observation. Employees would rinse their gloved hands off sometimes, but they did not wash their hands as required. Lack of handwashing and poor employee hygiene are the leading cause of foodborne illness transmission. All employees must wash their hands and change their gloves frequently and anytime their hands get contaminated (like coughing into glove) or they change tasks (like taking out trash, then returning to food prep). Corrected by educating all staff on proper handwashing procedures (including how and when), foodborne illnesses and foodborne risk factors. Critical corrected.
(Critical) Observed bowl of cooked bbq pork on shelf above prep counter on cooking line with an internal food temp of 56f. Also observed bowl of rte sliced tomatoes on counter in salad prep area with an internal food temp of 55f. All phf must be must be held at 41f or below at all times. Do not store phf at room temperature. Food has been on counter for less than 1 hour pere pic, so pic corrected by returning bowl of pork to wic and placing bowl of tomatoes in container filled with ice. Critical corrected.
(Critical) Observed interior of ice machine across from restrooms with an accumulation of mold and debris. All food contact surfaces of equipment must be washed, rinsed and sanitized as per manufacturers directions and must be clean to sight and touch. To correct, please remove all ice from machine, then wash, rinse and sanitize as required. I will check this item at follow up inspection. Correct within 10 days. ,
(Critical) Observed 0ppm of chlorine bleach concentration in dishmachine. Sanitizer container was empty (no one in facility aware of empty container). Please train all dishwashers on proper dishmachine operations. Staff need to be monitoring dishmachine with test strips to ensure your dishware and utensils are being sanitized properly (50-100ppm of bleach). Pic corrected by replacing sanitizer container. Rechecked at 100ppm. I also educated some staff on proper concentrations and test strip usage at time of inspection. Critical corrected.
Observed no soap at handsink in employee restroom (dispenser broken). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing
This incident (54741) does not have any more information on it
Observed an accumulation of ice on the wic compressor coils (causing inhibited air flow). To correct, please remove all ice from compressor as soon as possible. Recommend calling a licensed heating and cooling service tech for repair
Observed cutting board in prep area with deep grooves/scoring and starting to collect some debris (in grooves). To correct, please resurface or replace cutting board as soon as possible.
Observed non-food contact surfaces of several pieces of equipment in kitchen soiled with dirt and/or debris including: reach in cooler interior door gaskets in cooking area, tops and sides of bulk food containers (flour, salt etc. ), and several shelves in cooking area. To correct, please clean all these areas now and on a more frequent schedule.
Facility is washing and reusing several single service (s/s) food containers for other food storage. Plastic s/s containers are not designed or meant to be reused in food service establishments. All food storage containers must be food grade quality (like nsf approved). To correct, please remove all recycled s/s containers from facility and obtain approved containers as soon as possible
Observed clean utensils on cooking line stored in containers that had an accumulation of debris. All clean utensils must be stored in a clean, dry location and protected from sources of contamination. To correct, please clean all utensil containers now and on a more frequent schedule
This incident (17742) does not have any more information on it
Observed back door in kitchen propped open when i arrived for inspection. All outer openings to facility must be closed and sealed to prevent the entry of pests and insects. If wanting to keep door open, will need to install a tight fitting screen door
Observed the following areas in kitchen in need of cleaning: floors under cooking and prep lines (soiled with grease and food debris), floors drains under all prep sinks (soiled with food debris), floors and walls in dry storage area, mop sink (filthy), and ventilation covers on ceiling in all restrooms (soiled with dust and debris)
(Critical) Observed a carton of half n half located at the front preparation area reach-in refrigerator without a proper use by date after product opened. To correct provide a proper date mark on ready to eat foods opened but contents not consumed within 24 hours. The person in charge (pic) indicated the product of half n half was originally opened yesterday, however the contents were 2/3°Full and no date marked on cart other than stamped date by manufacturer of 11/13/2010. To correct provide a proper date mark for foods which are ready to eat and not consumed within 24 hours from time of opening. Example date product opened 11/01/2010 consume by date mark 11/07/2010. Mark on carton 11/07/2010. This item was discarded by the pic. Corrected by discarding
(Critical) Observed liquid spray bottles without labeling to identify contents by common name. This item was corrected by pic providing a label on the sides of the spray bottles to identify contents of the individual spray bottles by common name as required
This incident (17751) does not have any more information on it
This incident (54747) does not have any more information on it
Observed wait area hand sink with several items stored in front of the sink preventing employee access for hand washing at this location. To correct provide access to hand washing sink
Observed bag in a box syrup mix stored on floor behind bar counter area. Should provide a storage rack to elevate product above the floor atleast six inches to provide access to clean the floor under items