414 S. Main St. Suite 130
Ann Arbor, MI 48104
(Critical) Observed employee wash/rinse vegetables in handsink, and observed employee wash/rinse wiping towel in handsink. Pic corrected by retraining employees to- use handsink for handwashing only, use the 3 compartment sink to wash/rinse towels and to wash vegetables in the prep sink.
Found the floor under the cooking line soiled with greasy build up. Found the floor in the kitchen and prep area soiled with accumulation of debris. To correct thoroughly clean floor and keep clean.
Found the door gasket of the 2 door prep top cooler torn. Found a hood filter with broken and missing panel. To correct repair/replace cooler door gasket and hood filter.
Found 2 lights in the cooking hood not working. To correct repair/replace lights.
Found the hood filters soiled with greasy build up. Found the sides of kitchen equipment soiled with greasy build up. To correct clean hood filters and equipment and clean on a more frequent schedule.
Observed employee cutting vegetables and found vegetables were not washed prior to cutting. To correct wash vegetables prior to cutting.
(Critical) Found the water supply line (critical level) of the toilet tank fill valve of the mens and ladies restroom toilet tanks not at least 1 inch above the toilet tank overflow pipes. To correct adjust toilet tank water fill valves so the water supply line/critical level is at least 1 inch above the overflow pipe. ,
(Critical) Found time/temperature control for safety (tcs) food, cartons of half and half 47°F, and thai tea 47 in the 2 door bar cooler. Pic temporarily corrected by discarding half and half and thai tea, and has been instructed not to use this cooler to hold tcs food, until repaired/replaced to hold tcs food at 41°F. ,
Found the entire kitchen (3 compartment sink, cooking line, prep area, and storage area) floor under equipment, edges and corners soiled with stains, build up and accumulation. Found the ceiling vent covers and surrounding areas in the back kitchen and dishwashing area soiled with heavy dust build up. To correct thoroughly clean entire kitchen floor and ceiling.
Found cases of coconut milk stored on the floor under the prep table. To correct store coconut milk on shelf at least 6 inches off the floor.
Found the 2 door bar cooler not holding tcs food at 41°F. To correct repair/replace cooler to hold tcs food at 41°F. Found a rusty screw and rusty residual on the interior front shield of the ice machine. To correct replace rusty screw and clean front shield.
Found 2 lights in the cooking hood not working. To correct repair/replace lights in cooking hood.
Found no light shield on the ceiling lights above the dishwashing area. To correct repair/replace light shield.
Found the edges of the cooking hood soiled with greasy build up. Found the storage shelves in the walk in cooler soiled with build up. Found the duct of the dishwashing exhaust hood soiled with greasy build up. To correct clean cooking hood edges, shelves in walk in cooler, and duct of the dishwashing machine.
Found no thermometer in the bar cooler, and the prep top cooler on the cooking line. To correct provide thermometers in all coolers.
Observed employee cutting mushrooms for ready to use without washing mushrooms. To correct wash mushrooms prior to use.
(Critical) Two plastic bags of chicken on prep table cutting board and several "leftover" prepared salads from lunch on counter found at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by: (1) discarding two bags of chicken found at 51°F and 46°F respectively. Discussed relocating two of the non-potentially hazardous food items from the top of the unit to make room for the 2 kinds of chicken (ground and diced) on top of the prep unit to maintain at 41°F or below. All food on top of prep unit is cooked >165°F. (2) discarding "leftover" prepared salads consisting of cut iceberg lettuce, cut tomato, shredded carrot found on the counter at 68°F - 70°F. Owner will look into purchasing a refrigeration unit to store the prepared salads; wait staff would then retrieve as needed. ,
(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without proper date marking. Once opened, prepared or removed from the freezer these food items shall be clearly marked with a discard date. Corrected at time of inspection by properly labeling bus tub of spring roll mix in wic (prepare twice a week per employee), bean sprouts in wic and cheesecake in wic. All dates known (date opened, prepared & removed from freezer) by employee. All opened dairy items properly date marked at bar including thai iced tea that contains condensed milk
Mop stored improperly next to mop sink. Please hang to dry between uses
(1) observed food employees eating in rear kitchen on prep table next to exposed food. An employee shall eat and drink in a designated area where contamination of exposed food, clean equipment and utensils, linens, unwrapped single-service items or other items needing protection can not result. Discussed with owner; he will provide an employee break table in common area off hallway rear kitchen. (2) observed open cup in another area of kitchen. Food employees shall drink from closed beverage containers to prevent potential contamination
Bulk flour stored in low-sided container on the floor. Please provide bulk food bin (preferably with wheels) to maintain a minimum 6 inches above floor
Observed split gaskets on 2 door reach-in-cooler on cook line. Please replace to provide good seal and so smooth and easily cleanable
Two of the four lights in the hood canopy not functioning. Please replace light bulbs or repair light fixtures to provide adequate lighting in this area
These areas in need of cleaning: floor/wall juncture in some areas of kitchen, especially under cooking equipment, exterior bulk rice bin cover, underside of shelf over 4 burner, ceiling vent covers and ceiling area near vents, floors under salad station table and bulk pop carbonator/pump tray next to salad station. Please clean now and as often as necessary to maintain in clean condition
(Critical) (1) cart stored improperly next to 3-compartment sink rear kitchen. Wheels of cart touching sides of bowl with lettuce soaking in water on 3-comp sink drainboard. (2) area used for raw chicken preparation not properly separated / isolated to prevent potential of cross-contamination. Corrected at time of inspection by: (1) relocating cart next to employee coat rack away from 3-compartment sink. (2) discussing with employee how to isolate raw chicken preparation away from any clean equipment or boxed food product to prevent potential contamination. Raw chicken is placed in food processor on table next to blender and microwave oven; clean dishes stored under table. There is also a cloth on counter in front of microwave oven; observed a piece of raw chicken next to cloth on table. The raw chicken preparation should be in one designated area of kitchen. Employee will relocate food proecessor to same table that raw chicken is being cut on. Also discussed with employee to change gloves and wash hands after contacting raw chicken. Food processor handle is also contaminated. Please be aware of where your hands have been when processing the raw chicken. Did observe employee remove her gloves and wash hands.
(Critical) No sanitizer present at automatic warewashing machine. Sanitizer shall be provided at proper concentration per manufacturer's label use instructions. Corrected at time of inspection: eco-lab on site to repair dishmachine. Sanitizer is now being provided at proper sanitizer concentration
(Critical) Rice warmer needed for maintaining brown rice at proper temperature through lunch serve period. Observed container of brown rice on table under heat lamp; rice was just removed from wic; still maintaining at 41°F. Relocated rice to wic, will reheat brown rice to order in microwave oven until new warming unit is purchased. Corrected at tme of inspection by changing procedure for brown rice storage and reheating. Brown rice will be stored in the wic and reheated to order in microwave oven. Facility is currently open for lunch only until the first of the year. At that time a rice warming unit should be purchased that is capable of maintaining rice at 135°F or above. There is currently a small rice cooker for the brown rice, per employee the holding capacity of unit is not sufficient to maintain the temperature of the rice at 135°F or above
Soiled napkins lining cook line cart, some shelving and cardboard on floors under cooking equipment. Please remove napkins and cardboard to provide non-absorbant, smooth, easily cleanable sufaces in these areas
(1) please re-establish air gap for rinse and sanitize compartment of 3-compartment sink; currently an air break. The air gap shall be twice the pipe diameter above the flood rim of the drain. The drain line for a food prepration sink must be properly air gapped to prevent potential contamination; the sanitize and rinse compartments will be used for food preparation (washing produce, thawing food, etc). The wash compartment drain line is directly connected to the grease receptacle; this compartment cannot be used for food preparation. (2) rear kitchen handwash sink draining slowly. Please repair and maintain in good repair
Some personal items stored improperly on shelving unit in rear kitchen. Please store personal items in a designated location to prevent potential contamination
Some boxed food items found stored on the floor in hallway. Please provide adequate shelving to store food a minimum 6 inches above floor
Observed split gaskets on 2 door reach-in-cooler on cook line. Please replace to provide good seal and so smooth and easily cleanable
Paper towel dispenser at rear handwash sink located over bowl of food on drainboard at 3-compartment sink. Please relocate paper towel dispenser to prevent potential contamination when retrieving paper towel
These areas in need of cleaning: floor/wall juncture in dishwash area, floors under all cooking equipment, especially fryers, floors between prep unit and table, floors in rear kitchen next to and under shelving units, floors next to the bulk food bins, floors in the walk-in-cooler, exterior some food containers rear kitchen, handle area prep unit, handle area microwave oven, hood filters, hood canopy, exterior light covers in hood canopy, ceiling especially near air supply vents, interior fryers, stove catch tray and table that large rice cooker sits on, please clean now and as often as necessary to maintain in clean condition
(Critical) Handwash sink in dishwash area not accessible for handwashing. Corrected at time of inspection by removing clean tableware rack from top of handwash sink basin. For permanent solution please provide additional shelving or cart in dishwash area for clean dish storage and soiled dish storage.
(Critical) Some food-contact surfaces in need of cleaning: can opener blade, some utensils in food containers on cook line cart (containers were clean; per pic changed daily), and glass on clean dish storage shelf observed with some lipstick residue. Corrected at time of inspection by properly cleaning and sanitizing items noted above.
Mop found stored improperly at mop sink. Please hang mop to dry between uses.
Some personal items found stored improperly in rear kitchen. Please designate one shelf to store all personal items to prevent potential contamination
Please provide light shield for light fixture in dishwash area
Please provide covered waste receptacle in women's restroom
These areas in need of cleaning: exterior portable fan, catch trays on chinese range, interior fryers, floors under fryers, hood filters on right side of hood canopy, exterior some bulk food containers, ceilings near air return vents, some dishes that are not in use ( extra woks, etc. ) on shelf in rear kitchen and floors at bar including floor drain cover. Please clean now and as often as necessary to maintain in clean condition
Clean tableware found stored improperly in dishwash area. Please provide additional shelving or cart in dishwash area to accomodate all clean and soiled dish storage
Using single-service container for scoop in bulk salt container. Please provide durable, food-grade scoop with handle (or measuring cup)
(Critical) No sanitizer present at automatic warewashing machine. Sanitizer shall be present at minimum concentration per manufacturer's label use instructions. Not corrected. Ecolab has been notified. Note: all clean dishes and utensils shall be sanitized properly in 3-compartment sink at proper sanitizer concentration and contact time per manufacturer's label use instructions. Chlorine test kit is available in facility
(Critical) Chlorine test kit not used to monitor chlorine concentration at automatic warewashing machine. Please use test kit prior to lunch and prior to dinner to assure proper chlorine concentration before using warewashing machine for cleaning dishes
Floors under fryers, sides of fryers and catch trays under chinese range in need of cleaning. Please clean now and as often as necessary to maintain in clean condition
(Critical) Some refrigerated, ready-to-eat, potentially hazardous food items found without proper date marking. These food items once opened, prepared or removed from the freezer shall be clearly marked with the discard date. Critical corrected: at time of inspection marked partially cooked food items in plastic storage bags, cheesecake (date prepared known by employees) and discarded opened half and half at the bar. Add 6 days.
Replace or resurface worn cutting board at the bar
These areas in need of cleaning: floor/wall juncture behind chinese range, handle area reach-in-cooler on cook line, hood filters on right side of hood canopy, interior fryers, floors under fryers, area including gas lines under chinese range, base of the hamilton beach blender, some of the shelving units in kitchen, some of the shelving units in the walk-in-cooler and floors at the bar in several areas. Please clean now and as often as necessary to maintain in clean condition.
A few fruit flies observed at bar. Please continue to work with your extermination company to eliminate the flies. Floors at the bar are difficult to access for cleaning in some areas. Please remove the overturned crate and attach the electrical lines and strips to the wall to make it easier to clean the floors
Some bulk food and salt container on dry storage shelf found without cover. Please cover all food when not in use
No paper towels available at handwash sink in dishwash area.
Please relocate both paper towel dispensers over handwash sinks to eliminate potential of contamination of food or clean dishes stored below paper towel dispensers when dispensing paper towel
Dishwash area handwash sink not accessible for handwashing. Handwash sinks shall be accessible at all times for handwashing. Corrected at time of inspection by removing tray of clean silverware
Quat sanitizer concentration high in wiping cloth solution at bar. Appears quat dispenser is not functioning properly in rear kitchen; employee manually added quat. Please repair quat dispenser and use quat test kit to monitor sanitizer concentration
(Critical) These food-contact surfaces in need of cleaning: can opener blade, slicer and interior ice machine upper section and deflector shield in ice machine. Food-contact surfaces shall be clean to sight and touch. Not corrected. ,
(Critical) Observed open cup on shelf in rear kitchen. Food employees shall drink from closed beverage containers to prevent potential contamination. Critical corrected: at time of inspection removed open cup from kitchen, discussed use of closed beverage containers
(Critical) Some potentially hazardous food items found at improper temperature on cook line. Critical corrected: at time of inspection discarded coconut milk, pooled eggs, bean sprouts and cooked tofu found at 52°F - 64°F sitting in various areas on cook line. Arrived at facility end of lunch. For dinner staff is going to try some different options to maintain these food items at 41°F or below. Discussed how to use proper ice bath for pooled eggs and coconut milk. Provided copy of risk control plan for repeat critical violation
These areas in need of cleaning: floors under cooking equipment, floors under shelving units, floors in corner of bar under pop gun, shelf under prep table rear kitchen, exterior some food containers on shelf under prep table, top of pipes behind cooking equipment (grease build-up) and interior pop gun holder at bar. Please clean now and as often as necessary to maintain in clean condition. This will prevent potential attraction of insects and rodents
Mops not hung up to dry. Please provide rack to hang mops to dry between uses
Some personal items found stored improperly rear kitchen. Please provide coat rack for employees to hang coats separate from food and single-service storage areas
No food thermometer available in kitchen. Please provide accurate food thermometer to monitor food temperatures
Some food items double stacked on top of prep unit. Please do not stack food items on top of other food items to prevent potential contamination. Corrected at time of inspection by removing two cans of crab inside food containers on top of unit
(Critical) Observed crab cake and coconut milk at preparation area of the kitchen at 46 to 48 degrees f. (pic) person in charge corrected this item by placing the crab cake container lower into the raised rail section of the prep refrigerator and inserting the coconut milk pan into a larger container of ice to properly cold hold these food items at 41 degrees f. Or less as required.
This incident (19064) does not have any more information on it
Observed the floor under the kitchen equipment and the wall beside the dishwashing machine to need cleaning
Found the following equipment with non food contact surfaces in need of routine cleaning: slicer housing, catch tray of range, deep fryer cabinet, panini grill, shield of ice machine, shelving located inside the walk-in, and at the dishwashing area
This incident (55517) does not have any more information on it
Observed a container of food with a bowl placed in contact with food within the container. To correct recommend use of a scoop with handle extended up out of food item
Found the lense cover of the ceiling light fixture missing above the dishwashing area. To correct schedule repairs to replace missing lense cover for ceiling light fixture located above the dishwashing area of the kitchen
(Critical) Observed a working container spray bottle of blue liquid without a label to identify contents by common name. This item was corrected by pic person in charge providing a label on the side of the spray bottle during this inspection to identify contents by common name as required. This item was corrected during this inspection
Observed catch tray of range and deep fryer cabinet at cooking area to need routine cleaning. Observed top of dishwashing machine to need cleaning. Observed push cart surfaces with cloth towels in need of routine cleaning. Correct by placement of these items on a more frequent cleaning schedule
This incident (55521) does not have any more information on it
Observed employee belongings coats, being stored at shelf of kitchen supplies, to correct relocate employee belongings to a designated location away from items needing protection from potential contamination
This incident (19069) does not have any more information on it