472 Briarwood Circle
Ann Arbor, MI 48108
(Critical) There was no bleach in this store, thus no sanitizing is happening. You must always be sanitizing at proper levels of 50-100 ppm chlorine when washing dishes. Owner had to go to other store in mall to borrow bleach. Corrected by setting up 3 comp sink properly. Always have your own approved bleach in your store and be using it.
(Critical) No soap or hot water available at front handsink. Back handsink soap dispenser is not working adequately. Repair or replace soap dispensers to be working properly. Also, repair hot water knob so it shuts water off. I will be back to re-inspect for this in 3 weeks. Pump soap found to use for now.
(Critical) All raw meats were found stored above the produce in the walk in cooler. Always store raw meats/seafood on bottom shelf and not next to any ready to eat foods. Corrected by doing such.
(Critical) The ice bin at the pop machine was observed dirty. Staff are not cleaning and sanitizing before filling with ice. This must be done daily. Corrected by doing such.
(Critical) I found a pan of raw shell eggs sitting out on top of cooler at room temp(73*f). Eggs must always be kept in cooler between uses and held at 45*f or less. Corrected by discarding eggs.
No certified manager at this store. Previous manager has moved out of state. Within 90 days marlando fnu must have taken and passed the certified manager program. Left schedule pamphlet with him.
You need to get approved equipment to drain water off of your eggroll cabbage.
The entire store needs to be cleaned much better and more often. I will be back in 3 weeks to verify your store has been cleaned.
Keep your wiping cloths in sanitizer solution of chlorine at 50-100ppm.
You need to cover foods when in coolers. Replace all damaged containers and lids.
Store all your mops and brooms hung up in the mop sink room, not in your kitchen. Empty the mop bucket at end of day.
You need to have chlorine test papers in your store and be using them.
Your metal stemmed thermometers are not in good repair. Obtain a new one and use daily to monitor temps on your hot line and in coolers
Food must be kept off the floors. Keep at least 6" off floor on racks. Found foods on floor in walk in freezer and in back area (sugar bags)
The kitchen handsink is obstructed by a large bin holding sauce. Need to move this bin to new location.
(Critical) The main prep cooler was found to be holding foods at 51* to 53*f. Must be holding foods 41*f or less!!! do not use this cooler to hold foods in until repaired and re-inspected by me. All phf's were discarded.
(Critical) The sanitizer at the 3 compartment sink was above 200 ppm. Keep at 50-100 ppm. Corrected by adjusting to 100ppm.
Repair the light in the mop sink room.
Please clean more often under the wok and fryers and clean under the ice machine in the back room more often.
Mops were left in standing water in mop bucket. Mop buckets need to be emptied and mops hung up to dry after uses.
Obtain chlorine test papers and keep sanitizer solutions at 50-100 ppm.
Replace the microwave oven as it is very rusty on the interior.