No Thai! 2

Contact Information

226 N. Fourth St.
Ann Arbor, MI 48104

Health Report - 03/23/2015 (0 critical incident(s))

Observed both floor trench drains on ends of cooking line with an accumulation of debris. To correct, please clean now and on a more frequent schedule. , observed bottom of mop sink in back kitchen area with a heavy accumulation of dirt and grimy debris. To correct, please clean now and on a more frequent schedule

Observed several clean forks, spoons and utensils in bins on clean dishware rack in dishwashiing area all stored with the food contact portion of utensil pointing up. All clean utensils and tableware must be stored so the food contact portion of utensils is pointing down (and handles are pointing up) to protect utensil from potential sources of contamination (like employee hands)

Observed chipped/flaking paint on wall behind dry storage shelf in basement (close to stairs). To correct, please resurface and repaint wall as soon as possible so all surfaces are smooth and cleanable

Health Report - 09/24/2014 (1 critical incident(s))

(Critical) Observed food thermometer in cooking area not calibrated. Pic corrected by replacing battery in thermometer and calibrating at time of inspection. Violation corrected

Observed missing cold water handle on three compt sink. To correct please replace missing handle as soon as possible

Observed several pans stored and stacked wet on clean dishware shelf in dishwashing area. All pans and utensils must be completely air dried before storing/stacking on shelf

Observed step ladder stored on top of asian noodle boxes in back kitchen area (boxes are closed and food is sealed). All tools and maintenance items must be stored in area of kitchen which cannot possibly contaminate food or single service items. To correct, please relocate ladder to approved area as soon as possible

Observed filters in ventilation hood in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

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

Health Report - 02/26/2014 (4 critical incident(s))

(Critical) Observed can opener blade in prep area with an accumulation of mold and debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing can opener at time of inspection. Violation corrected. , observed 4/6 pop nozzle barrels on pop machine in dining room with an accumulation of mold and debris. All pop nozzles and pop machine components must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all pop nozzles and pop machine components at time of inspection. Violation corrected

(Critical) Observed pan of bean sprouts on counter in prep area with an internal food temperature of 50f. Sprouts have been on counter less than 20 minutes per pic. Staff stated sprouts are left out because there is no more room in make unit. Sprouts are considered potentially hazardous and must be held at 41f or below at all times. Will need to rearrange make unit so there is room for the sprouts. Pic corrected by rearranging insert pans and placing sprouts under refrigeration at time of inspection. Violation corrected.

(Critical) Observed no chlorine test strips in facility to measure sanitizer concentration in 3 compt sink. To correct, please obtain proper test strips as soon as possible. Can e-mail picture of test strips if desired. I will check on this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed trash can and bag of single service items stored in front of and knife stored inside handsink in dishwashing area. All handsinks must be completely accessible at all times for proper employee handwashing. To correct, please do not store any items in or around any handsink at any time. Pic corrected by relocating all items blocking handsink at time of inspection. Violation corrected.

Observed ventilation filters and vent hood in cooking area with an accumulation of grease and debris (grease is dripping). To correct, please clean now and on a more frequent schedule

Observed floors under upright coolers in prep area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed interior of prep unit cooler in front prep area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed several pans stacked wet on clean dishware shelf in back kitchen area (stagnant water observed on edges of pans). Please remember that stagnant water can accumulate bacteria. To correct, please ensure all pans are completely air dried before storing or stacking on shelf

Observed clean spoons and utensils stored in a utensil container that has stagnant water on shelf in dishwashing area. All clean utensils must be stored in a clean, dry area and not exposed to potential sources of contamination. Pic corrected by washing, rinsing and sanitizing all utensils and utensil container at time of inspection

Health Report - 08/27/2013 (0 critical incident(s))

Observed interior door gaskets on 2 upright coolers in prep area in poor repair (1 is hanging, 1 is split). To correct, please repair or replace all damaged door gaskets as soon as possible

Observed can rack in back kitchen area with an accumulation of sticky debris. To correct, please clean now and on a more frequent schedule

Health Report - 02/26/2013 (1 critical incident(s))

(Critical) No hot water in restaurant. Pic called for emergency repairs at time of inspection. Your restaurant cannot remain open without hot water available. Pic voluntarily closed restaurant at time of inspection. All deliveries have been canceled, employees called and told not to report to work, and restaurant owners notified. Also, notified dave laduke of restaurant closure. If hot water heater has to be replaced, must install new heater of equal or greater capacity. Current model: american dg3-100t 199-6n 199,000 btu's 100 gpm. Please call me once repairs have been completed for follow up inspection. ,

Health Report - 08/15/2012 (1 critical incident(s))

(Critical) Observed pop nozzle barrels on pop machine in dining room with an accumulation of mold and debris. All pop nozzles and pop machine components must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all pop nozzles and pop nozzle barrels at time of inspection. Critical corrected.

Observed filters in vent hood in cooking area with an accumulation of grease and debris (grease starting to drip). To correct, please clean now and on a more frequent schedule

Observed handsink in back kitchen area near 3 compt sink with an accumulation of mold and debris. Also, observed handsinks in both restrooms in dining room grimy and with an accumulation of debris (handsinks were not cleaned last night). To correct, please clean all handsinks in restaurant now and on a more frequent schedule

Observed all employees (except pic) in restaurant with no hats or hair restraints on while prepping and cooking food. All food workers must be wearing a hat or hair restraint while prepping/cooking and handling food to protect food from possible sources of contamination.

Observed interior of meat cooler in back kitchen area with an accumulation of food debris (raw chicken. Breading). To correct, please clean now and on a more frequent schedule

Health Report - 02/27/2012 (0 critical incident(s))

Observed unlabeled spice containers on dry storage shelf. Once removed from original packaging all spices and seasonings must be labeled with common name at all times for proper identification

Observed dispensing spoon stored/laying in spice bin in dry storage area and bowl stored in noodles in prep area. Bowls are not approved scooping devices and all scooping utensils must be stored so the handle is extended up and out of food product to protect from sources of contamination (from employee hands)

Observed several boxes of single service items (paper cups, to-go containers) and box of new fryer baskets stored on floor in basement dry storage area. All food, single service items and clean equipment must be stored in a clean, dry location and stored a minimum of 6 inches off of floor at all times to protect from sources of contamination. To correct, please obtain more dunnage racks/shelving as soon as possible

Health Report - 08/25/2011 (1 critical incident(s))

(Critical) Observed 2. 5 gallon container of individually portioned raw chicken skewers in upright cooler in prep area and 2. 5 gallon container of raw beef on prep counter with internal food temperatures of 65-80f. All other food items in all coolers in facility cold holding at 41f or below. Upon further investigation, discovered that raw chicken and beef were left out on kitchen counters overnight to thaw at room temperature and were in the temperature danger zone for an unknown length of time. This practice must be ceased immediately. All phf must be held at 41f or below at all times to prevent bacterial accumulation and contamination. Pic temporarily corrected violation by discarding chicken and beef at time of inspection. All staff must be trained in proper cold holding and thawing procedures immediately. I will check this item at follow up inspection to ensure compliance. Please note: cold holding violations have been cited at 4/5 routine inspections. As a result, you are required to attend an administrative conference at the wash. County health dept. To discuss this recurring violation. Need to carl walczesky at 734 222-3872 within 72 hours to schedule. ,

Observed 2 dented cans of rte pineapples in can rack in back kitchen area not completely separated from other food items. All distressed merchandise must be discarded or placed into separate area of kitchen to be returned to supplier for credit

Observed plastic bowls laying in flour and spice bins in back kitchen area. Bowls are not approved scooping utensils as they can contaminate food items (from employee hands). To correct, please obtain proper scoops/spoons and store so the handle is extended up and out of food product at all times.

Observed wet mop stored in mop bucket in back kitchen area. All mops must be hung up after use to allow for proper air drying

Observed no food employees in kitchen wearing hats or hair restraints while prepping and cooking food. Any food worker who is prepping, cooking or handling food must have a hat or hair restraint on at all times to prevent contamination of food.

Observed trash can on outside of building missing lid. All trash cans and dumpsters must be equipped with a tight fitting lid and sealed at all times to prevent the entry of insects and other pests. To correct, please replace lid as soon as possible

Observed broken thermometers in prep unit and raw egg coolers. To correct, please replace as soon as possible

Restaurant thawing raw meat and other phf on kitchen counters overnight at room temperature. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria. Need to plan food portions in advance and rotate stock as needed. Please retrain staff immediately

Observed ventilation filters and vent hood on both sides of wok area with an accumulation of grease and debris (grease starting to run down hood). To correct, need to clean now and on a more frequent schedule

Health Report - 02/22/2011 (2 critical incident(s))

(Critical) Observed flat of raw shell eggs in prep unit in back of kitchen with an internal food temp of 58f. Flat was placed into cooler as soon as i arrived for inspection. Pic indicated that they normally only keep 1┬░Flat out, but today was rather busy and they thought they would need another. This practice must be ceased immediately. All phf must be cold held at 41f or below. Only keep out what you are actively preparing. Pic temporarily corrected by discarding eggs. I will check this item at follow up inspection. Please note: different cold holding violations have been cited at the last 4/7 routine and follow up inspections. As a result, you are are required to complete a risk control plan to help control these violations. Please complete plan and fax to carl walczesky at 734 222-3930. If this violation is cited at next inspections, you will be required to attend an administrative conference at the wash. County health dept. To discuss this recurring violation. , observed pan of raw bean sprouts stored on top of other food items in top portion of prep unit cooler in main prep area with an internal food temp of 68f. All other foods in unit were cold holding at 40f or below. Pic stated that sprouts are kept out due to high volume at lunch. All phf must be cold held at 41f or below at all times. Cannot keep bean sprouts out of refrigeration as they can accumulate bacteria. If this is a high volume item at lunch, will need to rearrange prep unit so all phf is under refrigeration at all times. Pic temporarily corrected by discarding bean sprouts at time of inspection. I will check this item at follow up inspection. , observed flat of raw shell eggs in prep unit in back of kitchen with an internal food temp of 58f. Flat was placed into cooler as soon as i arrived for inspection. Pic indicated that they normally only keep 1┬░Flat out, but today was rather busy and they thought they would need another. This practice must be ceased immediately. All phf must be cold held at 41f or below. Only keep out what you are actively preparing. Pic temporarily corrected by discarding eggs. I will check this item at follow up inspection. Please note: different cold holding violations have been cited at the last 4/7 routine and follow up inspections. As a result, you are are required to complete a risk control plan to help control these violations. Please complete plan and fax to carl walczesky at 734 222-3930. If this violation is cited at next inspections, you will be required to attend an administrative conference at the wash. County health dept. To discuss this recurring violation. Follow up site visit 3/7/11: risk control plan has been developed and implemented. Staff now only keeping small pan of eggs (12 or less) out during lunch. Rest of eggs are being stored under refrigeration in prep unit in back kitchen area. All eggs in cooler measured at 41f or below. Critical corrected. , observed pan of raw bean sprouts stored on top of other food items in top portion of prep unit cooler in main prep area with an internal food temp of 68f. All other foods in unit were cold holding at 40f or below. Pic stated that sprouts are kept out due to high volume at lunch. All phf must be cold held at 41f or below at all times. Cannot keep bean sprouts out of refrigeration as they can accumulate bacteria. If this is a high volume item at lunch, will need to rearrange prep unit so all phf is under refrigeration at all times. Pic temporarily corrected by discarding bean sprouts at time of inspection. I will check this item at follow up inspection. Follow up site visit 3/7/11: raw bean sprouts now being kept under refrigeration in top portion of prep unit in cooking area and had an internal food temp of 41f at time of inspection. All cooks and employees aware that sprouts cannot be stored at room temperature and must be refrigerated. Critical corrected.

(Critical) Observed several pop nozzle barrels on pop machine in dining room soiled with mold and debris. All pop nozzles and pop machine components must be washed, rinsed and sanitized every 24 hours or as needed. Pic corrected by washing, rinsing and sanitizing all pop nozzles and pop nozzle barrels at time of inspection. Critical corrected

Dishwashers not knowledgeable in how to test sanitizer concentration in 3 compt sink. Dishwasher was going to use quat test strips to measure the concentration of chlorine bleach in the 3 compt sink. Chlorine test strips were located in another area of kitchen. Pic needs to ensure that all dishwashers are trained in proper 3 compt sink setup and how to verify proper sanitizer concentrations

Observed no covered waste receptacles in both unisex restrooms in dining room. To correct, please provide

Observed several containers of spices and nuts throughout facility with no labels. All spices and food products removed from bulk packaging must be labeled with product common name at all times for proper identification

Observed forks and knives in condiment station area and also single service utensils in back kitchen area with food contact portion of utensil pointing up. To correct, please store all sanitized tableware and single service utensils so the handles are pointing up and the food contact portion of utensil is down to protect from hand contamination

Observed 2 containers of frozen chicken thawing on counters in back kitchen area. All phf must be thawed under refrigeration or under cool running water. Do not thaw food at room temp

Observed no employee handwashing sign at handsink in front prep area. To correct, please provide

Observed two 5 gallon containers of noodles soaking on floor in back kitchen area. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of floor to protect from sources of contamination

Health Report - 08/18/2010 (0 critical incident(s))

This incident (21425) does not have any more information on it

I observed 3-4 containers of food sitting on the floor. Food must always be stored as directed above. Food must be protected from contamination while being stored.

Hand sinks must be accessible at all times. Frequent hand washing is critical in preventing the spread of harmful bacteria.

As discussed, all single service items must be stored off the floor.

Provide chlorine test strips for checking sanitizing solutions. There should be fifty parts per million chlorine in the third compartment of the three compartment sink.

This incident (57048) does not have any more information on it