Nagomi Sushi & Noodle

Contact Information

1754 Plymouth Rd.
Ann Arbor, MI 48105

Health Report - 07/07/2015 (1 critical incident(s))

(Critical) Observed first aid kit stored improperly in rear kitchen. Please store in location to prevent potential contamination of food, equipment, utensils, linens and single-service items. Corrected at time of inspection by relocating first aid kit and bottle of aspirin to segregated location away from any food or food-contact surfaces

(1) observed bottom drain line from ice machine with an air break. Please re-establish the air gap for the ice machine drain line a minimum twice the pipe diameter above the flood rim of the receiving receptacle or a minimum one inch. (2) observed ice build up near entrance in walk-in-freezer. Please repair any leaks and maintain in good repair

(1) shelving units in walk-in-freezer and shelving units in some areas of kitchen not smooth and easily cleanable. Please replace shelving units with food-grade shelving that is non-absorbent, smooth and easily cleanable. (2) observed several pressed boards lining wire rack shelving units in kitchen. Please remove. Consider using sheet trays to store small items on shelving units; sheet trays can be cleaned and sanitized easily. (3) observed some mats for storing glassware that are not easily cleanable. Please provide bar mats that are durable, smooth and easily cleanable; that can be cleaned and sanitized easily

Observed some construction debris near rear exterior door lined up against building. Please remove to prevent potential harborage conditions for pests. Owner has remodeled restrooms and bar

Some clean utensils stored improperly rear kitchen and front bar. Please invert so all handles facing employee to prevent potential contamination of the food-contact end

Observed small leak at seam in walk-in-cooler ceiling. Please re-caulk as needed to eliminate leak. Water is not currently dripping on any food items on shelving units

Observed unwrapped condensate line in walk-in-cooler. Please wrap to prevent potential contamination to any food items stored below

Observed some boxed food items stored on the floor in the walk-in-freezer. Please provide adequate shelving to store food a minimum 6 inches above floor.

These areas in need of cleaning: handle area microwave oven, shelf under stock pot rear kitchen and floors under cooking equipment. Please clean now and as often as necessary to maintain in clean condition

Observed light bulbs in light fixture near ice machine rear kitchen without protection. Please provide light shields with properly installed end caps to protect the light bulbs

Health Report - 01/28/2015 (1 critical incident(s))

(Critical) Corrected at time of follow-up inspection: (1) sush rice properly labeled with time prepared and discard time. (2) after discussion with owner decision was made to keep chicken broth and salmon (served once a week on special) <41°F; these 2°Food items will not be placed on time as a public health control. Observed chicken broth in bottom section of reach-in-cooler at proper temperature. During busy periods chicken broth may be stored in an ice bath with ice above food level to maintain at 41°F or below. Spicy mayo properly marked with time prepared and discard time. Written procedures available for sushi rice and spicy mayo

Health Report - 01/13/2015 (5 critical incident(s))

(Critical) No paper towels available at the handwash sink front counter. Please provide paper towels in the paper towel dispenser at all handwash sinks at all corrected at time of inspection by providing paper towels in the paper towel dispenser at the front counter handwash sink

(Critical) Observed employee washing and rinsing rice hot holding unit without sanitizing. Food-contact surfaces of equipment and utensils shall be sanitized properly before use after cleaning. Corrected at time of inspection by interrupting dishwasher to properly sanitize rice hot holding unit prior to placing on shelving unit to air dry. Set up sanitizer solution in 3-compartment sink at proper chlorine concentration. Unit can be totally submerged in 3-comp sink

(Critical) Several refrigerated, ready-to-eat, potentially hazardous food items found without date marking. Once opened, prepared or removed from the freezer these food items shall be clearly marked with the discard date. Corrected at time of inspection by properly labeling food items requiring date marking; the date prepared and the date opened known by pic. This included container of hard-boiled eggs, cooked potatoes and potato salad in the reach-in-cooler on the cook line, opened milk and 2 containers of cooked meat items in the upright reach-in-cooler and cooked potatoes in the wic

(Critical) Raw animal food items stored improperly in upright reach-in-cooler rear kitchen and walk-in-cooler. Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, holding and display from ready-to-eat food items. Corrected at time of inspection by relocating raw animal food items to bottom shelf in upright reach-in-cooler and relocating box of grapefruit and container of radishes away from raw meat storage shelving units in wic. Per owner sauces stored below raw meat will be cooked to >165°F

(Critical) Time as a public health control policy not being implemented properly. If using time without temperature control for a working supply of potentially hazardous food written procedures shall be prepared in advance. Partially corrected at time of inspection by: (1) adding the time prepared and discard time to the sticker on the sushi rice container that was observed with todays date on the sticker. (2) adding container of chicken broth (approximately 1 gallon) next to cook line, plate of cooked salmon (8 - 10 pieces of fish) next to cook line and bottle of spicy mayo sushi make line. All food items just removed from refrigeration (still at proper temperature) or just cooked off in the case of the salmon. Per owner go through 3 gallon containers of chicken broth at lunch and dinner; par-cook a few pieces of salmon throughout the lunch period, microwave on high for 2 minutes per order; stop par-cooking at 1:30 pm then cook to order on the grill; if any leftovers are discarded. Spicy mayo only sauce made in house at sushi bar. ,

Shelving units in walk-in-freezer and in some areas of kitchen not smooth and easily cleanable. Please replace shelving units with food-grade shelving that is non-absorbant, smooth and easily cleanable. In addtion please remove any particle board lining wire rack shelving units in kitchen

Some in-use utensils stored improperly rear kitchen. Please discontine storing in-use knives between shelf liner and shelving unit above prep unit. Corrected at time of inspection by providing clean shallow container to store in-use knives on shelf above prep unit

Some refrigeration door gaskets in poor repair. Please replace to provide good seal and so smooth and easily cleanable

Observed some unlabeled containers of food in rear kitchen. Please label all working containers of food unless easily recognizable

Mops stored improperly near mop sink. Please hang to dry between uses

These areas in need of cleaning: floors under all cooking equipment, especially fryers, top of stock pot burner, floors under bulk pop storage rack and floor/wall juncture in some areas rear kitchen. Please clean now and as often as necessary to maintain in clean condition

Some boxed single-service items stored on the floor in the rear kitchen. Please provide adequate shelving to store all single-service items a minimum 6 inches above the floor on shelving that is easily cleaned underneath

Observed open cup on shelf near cook line. Food employees may drink from closed beverage containers to prevent potential contamination

Please provide covered waste receptacle in the women's restroom for proper disposal of sanitary napkins

Health Report - 07/17/2014 (6 critical incident(s))

(Critical) Time as a public health control policy not being implemented properly for sushi rice. The food item shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. The food item is either cooked and served or discarded within the 4 hours from the point in time when it was removed from temperature control. The food item in unmarked containers or marked to exceed the 4 hour limit shall be discarded. Corrected at time of inspection: sushi rice from previous evening discarded. Discussed time as a public health control requirements with owner. Will not carry over any sush rice from previous evening and will begin marking time and discarding rice as required

(Critical) Some potentially hazardous food items found at improper temperature. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Corrected at time of inspection by: (1) discarding the spicy mayo found at 52°F in a squeeze bottle on prep table front counter. Facility will begin storing spicy mayo in bottom section of ric to maintain at 41°F or below. (2) discarding fish cakes found at 51°F in clear plastic container stacked on top of prep unit in rear kitchen. Facility will begin storing fish cakes in an insert pan on top of unit to maintain at 41°F or below. (3) discarded sushi rice leftover from previous evening found at 88°F. Facility is using time as a public health control for sushi rice; will discontinue practice of saving any leftovers since time as a public health control policy states rice shall be served or discarded within 4 hours from the point it is removed from temperature control

(Critical) Some raw animal food items found stored improperly in walk-in-cooler. Food shall be protected from cross-contamination by separating raw animal food items from ready-to-eat food items. Corrected at time of inspection by relocating raw chicken to bottom shelf below raw pork and relocating raw shell eggs to shelving below and away from any ready-to-eat food items. The raw poultry should always be stored on the bottom shelf since raw poultry has the highest cook-off temperature.

(Critical) Consumer advisory not present on menu and consumer advisory incorrect on take out menu. Please add proper consumer advisory to menu and correct consumer advisory on take-out menu. Not corrected. Provided owner with proper wording for both menus. ,

(Critical) No food thermometer available for measuring the temperature of food. Please provide an accurate food thermometer that is suitable for measuring thin mass food items. Not corrected. ,

(Critical) Please provide proper documentation from your fish suppliers regarding parasite destruction for service in ready-to-eat form of any raw, raw-marinated, partially cooked, or marinated partially cooked fish. Not corrected. Per owner facility uses two fish suppliers, sysco and true world. Please provide parasite destruction letters from both. ,

These areas in need of cleaning: floors under prep unit front counter, interior of fryers rear kitchen, floors under cooking equipment rear kitchen, floor/wall juncture throughout facility, handle area microwave oven, top of 6 burner stove, stove catch tray and hood canopy. Please clean now and as often as necessary to maintain in clean condition

Quaternary ammonium concentration low in wet wiping cloth solution rear kitchen. Please use quat test kit to monitor concentration and change throughout the day as needed

Please re-establish the air gap for the food prep sink drain line; currently an air break. The air gap shall be twice the drain line pipe diameter above the flood rim of the drain

Caulk in hood canopy missing or in poor repair. Please re-caulk as needed

Inadequate lighting in prep area near ice machine rear kitchen. Please provide adequate lighting in this area

(1) provide soap dispenser on wall for prep area handwash sink. The existing soap pump does not fit on sink ledge easily. (2) provide paper towel dispenser for front counter hadnwash sink. There is currently no paper towel dispenser

Please wrap condensate line in walk-in-cooler to prevent potential contamination to any food items stored below

Current certified food safety manager certificate has expired. Please provide a copy of a current and valid food safety manager certificate for one full time employee within 90 days. Not corrected

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

(Critical) Observed 4/6 knives in knife rack in cooking area with an accumulation of sticky debris (knives were not washed and sanitized after last use). All utensils must be washed, rinsed and sanitized after every use and must be clean to sight and touch before placing knives into clean knife rack. Pic corrected by sending all knives through dishmachine at time of inspection. Violation corrected

Observed lids on both dry mix batter containers on cart in cooking area with an accumulation of sticky, greasy debris. To correct, please clean now and on a more frequent schedule

Observed several food containers stored on floor in wic and wif, all food must be stored in a clean, dry area and stored a minimum of 6 inches off of floor to protect food from potential sources of contamination

Observed rangetop in cooking area soiled with batter and food debris. To correct, please clean now and on a more frequent schedule

Observed interior of microwave oven in cooking area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed walls in cooking area soiled with grease and debris. To correct, need to clean now and on a more frequent schedule

Health Report - 07/09/2013 (0 critical incident(s))

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

Observed unwrapped condensate line in wic. To correct, please wrap as soon as possible

Observed floors and walls under and next to deep fryer and other cooking equipment in cooking area with a heavy accumulation of grease and food debris. To correct, please clean now and on a more frequent schedule

Observed interior door gasket on reach in cooler across from cooking equipment soiled with food debris/greasy debris. To correct, please clean now and on a more frequent schedule

Observed 2 wet mops stored in mop sink in back kitchen area not hung up to dry. All mops must be hung up after use to allow for proper air drying,

Health Report - 01/07/2013 (1 critical incident(s))

(Critical) Observed facility not sanitizing dishware properly as i observed 0 ppm of chlorine in dishmachine. All dishmachines need to sanitize as per manufacturers guidelines (in this case 50-100ppm). Owner called for repair at time of inspection. Will need to repair as soon as possible. I will check this item at follow up inspection. Correct within 10 days. Will need to manually sanitize all dishware and utensils until dishmachine is properly repaired and then inspected by the washtenaw county health dept. Owner set up 3 compt sink and educated staff on proper washing, rinsing and sanitizing procedures at time of inspection. ,

Health Report - 07/12/2012 (0 critical incident(s))

Observed walls behind and next to fryer in cooking area soiled with grease and debris. Need to clean now and on a more frequent schedule

Observed ventilation filters in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule. , observed ventilation cover on ceiling in womens restroom with an an accumulation of dust and debris. To correct, please clean now and on a more frequent schedule

Observed handsink in cooking area with a heavy accumulation of debris (batter/grease from fryer). To correct, please clean now and on a more frequent schedule

Observed no thermometer in 2 door pepsi cooler in prep area. All coolers must have a thermometer or temperature measuring device to measure ambient air temp. To correct, please provide as soon as possible

Observed interior of microwave oven in cooking area with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Health Report - 01/04/2012 (2 critical incident(s))

(Critical) Observed box of wilted/spoiled lettuce in wic. All food must be safe and unadulterated at all times. To correct, please rotate stock more often and discard all food with any signs of spoilage or contamination. Pic corrected by discarding spoiled lettuce at time of inspection. Critical corrected

(Critical) Observed facility not properly sanitizing food contact surfaces of equipment as i observed wiping cloth bucket in cooking area (used to sanitize cutting board) with a sanitizer concentration of 0 ppm of bleach. Also, observed wiping cloth bucket in sushi bar area (used to sanitize sushi food prep surfaces and utensils) with a quat concentration of 100-150 ppm. All wiping cloth buckets that are used to sanitizer fcs must be properly mixed as per chemical manufacturers directions and must be verified with proper test strips as needed. Pic corrected by remixing bleach wiping cloth bucket in prep area to 100 ppm and quat wiping cloth bucket in sushi prep area to 200 ppm at time of inspection. Critical corrected.

Observed no test strips in facility to measure quat concentration in wiping cloth buckets (facility does have chlorine bleach test strips near dishmachine). To correct, please provide as soon as possible

Staff not verifying bleach and quat concentrations with test strips as needed. To correct, please train all staff on proper sanitizer mixing requirements and test strip usage as needed

Observed walls next to fryers in cooking area soiled with grease and food debris. Need to clean now and on a more frequent schedule

Observed clean knives stored on bottom of cabinet in sushi bar area. Cabinet is used to store employee belongings (coats, backpacks etc. . ). All clean equipment must be stored in clean, dry location and protected from sources of contamination at all times. To correct, need to relocate knives to approved location as soon as possible

Observed food and spice containers stored on floor in wic, wif, and next to prep unit cooler in kitchen. All food must be stored a minimum of 6 inches off of floor at all times to protect from sources of contamination

Observed top of range oven in cooking area with a heavy accumulation of food debris. Need to clean now and on a more frequent schedule

Observed interior of toaster oven/broiler in sushi bar area with an accumulation of grease and debris. Need to clean now and on a more frequent schedule

Observed ventilation hood and filters above grill and fryers in cooking area with a heavy accumulation of grease and debris. Need to clean now and on a more frequent schedule

Observed exterior surfaces (top and sides) of dishmachine with a heavy accumulation of scale and debris. Need to clean now and on a more frequent schedule

Observed flour container stored on floor under handsink sewer drain line in kitchen prep area. Also, observed single service napkins stored under handsink sewer drain line in sushi bar area. All food and single service items must be stored in a clean, dry location and protected from sources of contamination at all times. To correct, need to relocate flour and napkins to approved storage location as soon as possible

Health Report - 07/05/2011 (1 critical incident(s))

(Critical) Observed no soap at only 2 handsinks in kitchen (1 in prep area, 1 in sushi bar area). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by restocking all handsinks with soap at time of inspection. Critical corrected

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

Observed interior of microwave oven in prep area soiled with debris. To correct, please clean now and on a more frequent schedule

Observed walls in cooking area soiled with grease and debris. To correct, please clean now and on a more frequent schedule

Health Report - 01/13/2011 (3 critical incident(s))

(Critical) Observed 2 eight gallon stock pots of housemade curry sauce on floor in wic with internal food temps of 48-55f. Both pots were made last night per pic. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within 6 hours total. Pic stated that staff utilize ice baths before placing food into wic, but he's not sure why food is out of temp. 8 gallon stock pots are too large to cool foods rapidly. Staff will need to utilize shallower pans and split up sauce. Staff must also be monitoring food as it passes through the temp danger zone. May want to purchase ice wands as well. Pic corrected by discarding both pots of curry sauce at time of inspection. Pic will be retraining staff on proper cooling methods as well. Critical corrected.

(Critical) Observed knives stored in utility drawer in prep area with an accumulation of debris. Knives are stored with tools, medicine, floor wipes and various nuts and bolts. All clean utensils must be stored in a clean dry location and must be clean to sight and touch. To correct, please wash, rinse and sanitize all knives in this drawer and store in approved location. Recommend installing knife rack. Pic corrected by sending all knives through dishmachine at time of inspection and storing in proper location. Critical corrected

(Critical) Observed several flats of raw shell eggs stored on top shelf in wic above raw rte vegetables. All raw animal food products must be stored below and away from rte food items at all times to prevent cross contamination. Pic corrected by relocating eggs to bottom shelf of wic at time of inspection. Critical corrected.

Observed staff utilizing large 8 gallon stock pots to cool housemade sauces in wic. Need to utilize shallow pans and ice wands/ice baths before placing phf into wic. Whatever cooling method you utilize, staff must be monitoring cooling temps as food passes through temp danger zone

Observed wall next to fryers in cooking area soiled with grease and debris. Also, observed floors under and next to ice machine in back kitchen area with an accumulation of mold and debris. To correct, please clean these areas now and on a more frequent schedule.

Observed wet mops in mop sink area not hung up to dry. All mops must be hung up to dry after use to allow for proper air drying

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

Observed pots of housemade sauces cooling on floor in wic and back kitchen area. Also observed bag of raw onions stored on floor next to back door. All food must be stored in a clean, dry location and must be stored a minimum of 6 inches off of floor to protect food from sources of contamination