No Thai! 3

Contact Information

1745 Plymouth Rd
Ann Arbor, MI 48105

Health Report - 05/07/2015 (0 critical incident(s))

Observed floor trench drains on both sides of cooking line with an accumulation of debris. To correct, please clean now and on a more frequent schedule

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

Health Report - 11/03/2014 (2 critical incident(s))

(Critical) Observed can opener in prep area with an accumulation of metal shavings and debris in gear area. 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.

(Critical) Observed 7 significantly dented cans of fruit and vegetables in can storage rack in prep area. All dented cans and distressed merchandise must be discarded or placed in separate area of kitchen to be returned to supplier for credit. To correct, please ensure staff are inspecting incoming food containers and are not placing dented cans/distressed merchandise on food shelves. Pic corrected by discarding all dented cans at time of inspection. Violation corrected

Observed 4 uncovered pans of vegetables on shelf in wic. All food must be stored in a clean, dry area and not exposed to potential sources of contamination. To correct, please cover all exposed food items as soon as possible

Observed the following areas in need of cleaning: *trench drains on both sides of cooking line (heavy accumulation of dirt and grimy debris). *floor drain under wok line (accumulation of mold and debris). *food storage shelves in wic (accumulation of dried on food debris). To correct, please clean all these areas now and on a more frequent schedule.

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

Observed several employee coats and backpacks stored on top of pop syrup containers in side kitchen area. All employee coats and belongings must be stored in an area of kitchen which cannot possibly contaminate food or single service items. To correct, please relocate all coats and personal belongings to approved location as soon as possible

Observed box of single service forks on counter in prep area all jumbled together. All single service utensils must be stored so the handles all face the same direction and the food contact portion of utensil is protected from potential sources of contamination (like employee hands). To correct, please organize all plastic forks in prep area as soon as possible

Observed several single service (s/s) containers (plastic to-go containers, small plastic s/s bowls) in prep area and in dining room stored with the food contact portion of s/s items exposed and pointing up. Once removed from original packaging all s/s items must be stored inverted to protect container from potential sources of contamination

Health Report - 05/19/2014 (2 critical incident(s))

(Critical) Observed 2 containers of lighter fluid and several bulk hand soap containers stored above single service lids and food containers on dry storage shelves. All chemicals and toxics must be stored below and away from all food and single service items to help prevent possible contamination. Pic corrected by relocating all chemicals to bottom shelves at time of inspection. Violation corrected

(Critical) Observed 3┬░Flats of raw shell eggs on wok cart in cooking area with internal food temperatures of 69-72f. Cannot store phf at room temperature. All phf must be cold held at 41f or below at all times. Pic stated that eggs have been on cart for 1. 5 hours. Pic corrected by returning raw eggs to wic at time of inspection. Violation corrected.

Observed 2/3 cooks in wok area cooking and prepping rte foods with no hat or hair restraint. All food employees shall wear hats or hair nets at all times when prepping, cooking or handling food

Observed box of single service plastic forks on counter in prep area all jumbled together. All single service utensils must be stored so the handles all face the same direction and the food contact portion of utensil is protected from potential contamination (like employee hands). To correct, please organize forks in prep area as soon as possible.

Health Report - 11/18/2013 (0 critical incident(s))

This incident (40450) does not have any more information on it

Health Report - 05/20/2013 (1 critical incident(s))

(Critical) Observed wic not able to cold hold at 41f or below (compressor needs repaired). Pic stated that contractor has already been on-site and has diagnosed problem and cooler will be repaired this week. Staff have already moved all phf from wic to other prep unit coolers in facility. Please finish repairs as soon as possible and call for reinspection when ready. I will check this item at follow up inspection. Correct within 10 days. ,

Health Report - 11/14/2012 (0 critical incident(s))

This incident (40452) does not have any more information on it

This incident (21428) does not have any more information on it

Health Report - 05/23/2012 (2 critical incident(s))

(Critical) Observed pan of rte bean sprouts (not in cold rails) in prep unit cooler with an internal food temperature of 56f. Sprouts are stored on top of other food items. All other phf in same unit (in the cold rails) cold holding at 40f. All potentially hazardous food must be cold held at 41f or below at all times. Cannot store bean sprouts out of refrigeration. To correct, need to organize pans in prep unit so all phf pans are in cold rails at all times. Since bean sprouts have been out of for less than 45 minutes per pic, pic corrected by returning bean sprouts to cooler at time of inspection. Critical corrected. , observed small pan of fresh garlic and oil mixture on wok cart in cooking area with an internal food temperature of 48f. Fresh garlic/oil mixtures are considered potentially hazardous and must be kept at 41f or below at all times. Garlic has been out of temp for less than 30 minutes per pic, so pic corrected by double panning in larger container of ice at time of inspection. Critical corrected

(Critical) Observed pan of housemade 1/2 & 1/2 curry sauce on wok cart in cooking area with an internal food temperature of 46f. Pic stated that sauce has been on cart for less than 30 minutes. Facility is using "time as a public health control" for this sauce (per our records), but pic not aware of this policy or what it entails (discard time, policy kept on site etc. . . ). All phf must be kept at 41f or below at all times. If using time instead of temperature (and policy approved by the health dept. ) all staff must be aware of policy and foods must be clearly identified as to when they will be discarded (4 hour discard time). Corrected by providing pic with a copy of the time policy and educating staff on time control requirements. Please ensure all staff are retrained on proper time procedures as needed. Critical corrected.

Observed handsink in mens restroom with an accumulation of dirt, grime and hair. To correct, please clean now and on a more frequent schedule

Observed several boxes of vegetables and pans of food stored on floor in wif. 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. To correct, please obtain more dunnage racks as needed.

Observed wif floor (especially under food shelves) with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Health Report - 11/17/2011 (6 critical incident(s))

(Critical) Observed (12) 2. 5 gallon containers of raw beef in wif and (11) 2. 5 gallon containers of raw beef in wic with internal food temps of 53-65f. Both coolers were functioning properly at time of inspection. Upon further investigation, discovered that mentioned raw beef was frozen and taken out of wif last night, left out at room temperature overnight and placed in coolers at unknown time this morning. This practice must be ceased immediately. All phf must be cold held at 41f or below at all times. Cannot thaw food at room temperature and keep food in the temperature danger zone for unknown lengths of time. Pic temporarily corrected violation by discarding all raw beef and denaturing with bleach at time of inspection. Pic needs to train all kitchen staff on proper thawing, hot and cold holding procedures and the temperature danger zone as soon as possible. I will check this item at follow up inspection to ensure compliance. Also, left food safety handouts in english and spanish with pic. ,

(Critical) Observed several employees cutting up raw chicken in back prep area and tossing cut up chicken in bin that is on top of covered containers of rte chopped peanuts. Staff utilizing peanut containers to hold raw chicken bin so they don't have to bend down when tossing chicken into bin. This practice must be ceased immediately. All raw animal products must be stored below and away from all rte food items at all times to protect from cross contamination. Peanuts were sealed with tight fitting lids and did not observe any evidence of cross contamination in peanuts or on peanut container so pic corrected by washing and sanitizing peanut lids and moving peanuts to approved storage area at time of inspection, critical corrected

(Critical) Observed 2. 5 gallon container of cooked chicken in prep unit cooler with an internal food temperature of 101f. Pic stated that chicken was made 3 hours ago. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Pic aware of proper cooling requirements, but staff not knowledgeable or demonstrating proper cooling methods. Temporarily corrected violation by discarding chicken at time of inspection. Need to retrain all staff on proper cooling procedures as soon as possible. Also, will need to complete cooling charts for the following food items (cooked chicken, cooked beef, and bulk containers of curry sauce) for 1 month to monitor cooling temps in your facility. Please fax to carl walczesky at 734 222-3930 weekly. I will also check this item at follow up inspection. ,

(Critical) Observed (12) 2. 5 gallon containers of raw beef in wif and (11) 2. 5 gallon containers of raw beef in wic with internal food temps of 53-65f. Both coolers were functioning properly at time of inspection. Upon further investigation, discovered that mentioned raw beef was frozen and taken out of wif last night, left out at room temperature overnight and placed in coolers at unknown time this morning. This practice must be ceased immediately. All phf must be cold held at 41f or below at all times. Cannot thaw food at room temperature and keep food in the temperature danger zone for unknown lengths of time. Pic temporarily corrected violation by discarding all raw beef and denaturing with bleach at time of inspection. Pic needs to train all kitchen staff on proper thawing, hot and cold holding procedures and the temperature danger zone as soon as possible. I will check this item at follow up inspection to ensure compliance. Also, left food safety handouts in english and spanish with pic. , ,

(Critical) Observed can opener blade in prep area with a heavy accumulation of food debris. All can openers must be washed, rinsed and sanitized every 24 hours or throughout the day as needed and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing can opener at time of inspection. Critical corrected

(Critical) Observed 2. 5 gallon container of cooked chicken in prep unit cooler with an internal food temperature of 101f. Pic stated that chicken was made 3 hours ago. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Pic aware of proper cooling requirements, but staff not knowledgeable or demonstrating proper cooling methods. Temporarily corrected violation by discarding chicken at time of inspection. Need to retrain all staff on proper cooling procedures as soon as possible. Also, will need to complete cooling charts for the following food items (cooked chicken, cooked beef, and bulk containers of curry sauce) for 1 month to monitor cooling temps in your facility. Please fax to carl walczesky at 734 222-3930 weekly. I will also check this item at follow up inspection. , ,

Observed employee coat stored on open packages of single service napkins on dry storage shelf in back kitchen area. All employee belongings must be stored in a location which cannot possibly contaminate food or single service items. To correct, please relocate coat to proper area as soon as possible

Observed ventilation fan covers in both restrooms in dining room soiled with dust and debris. To correct, please clean now and on a more frequent schedule

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

Observed (4) 2. 5 gallon covered plastic containers of cooked chicken in wic with internal food temps of 125-135f. Pic stated that chicken was made 1. 5 hours ago. Also, observed other cooked chicken containers with heavy condensation on lids. Cannot place hot chicken in covered containers in the wic and expect them to cool properly. The wic is designed to hold temperatures, not rapidly cool hot food. Need to follow your sop's and utilize shallower pans and ice baths as needed before placing food in wic. Also, do not cover food when actively cooling as it retains heat. Whatever cooling method you employ, staff must be monitoring food as it passes through the temperature danger zone. Facility does not have an ice machine in kitchen (only coke machine in dining room). May need to purchase ice machine to aid in cooling

Observed broken vacuum breaker on mop sink in back kitchen area. To correct, please replace as soon as possible

Facility currently leaving phf out on counters and thawing phf at room temperature overnight. As stated in your sops. . . All phf must be thawed under refrigeration or under cool running water. Cannot thaw at room temperature. Please note: this violation has been cited at another no thai restaurant in washtenaw county (under same ownership). If violation is not addressed and corrected in all the no thai stores, enforcement actions may be required

Observed plastic cups stored in starch and rice bin in dry storage area. As stated in past, cannot use bowls or cups for dispensing equipment as they are a source of potential contamination (from employee hands). To correct, please obtain proper scooping utensils and store so the handles are extended up and out of food

Health Report - 06/02/2011 (0 critical incident(s))

Observed several plastic food containers being used as dispensing utensils and laying on top of food in bulk food bins (flour, sugar) in dry storage area. All food must be protected from sources of contamination at all times. Do not use bowls or other plastic containers for dispensing food as they are a potential source of contamination (from employee hands). To correct, please obtain proper scooping utensils and store with handles extending up and out of food product

Observed several boxes and pans of food stored on floor in wif. All food shelves in wif were full at time of inspection. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of ground at all times. To correct, please install more storage shelves in wif as soon as possible

Observed ventilation hood and filters above wok line with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Health Report - 12/20/2010 (0 critical incident(s))

Do not store maintenance items like the tool bag, on shelves used to store single service items. This could contaminate those items.

Make sure that food thermometers are kept in the food preparation area.