3776 S. State St.
Ann Arbor, MI 48108
(Critical) The cold portion of the buffet was found not holding temp. Observed hard boiled egg at 49*f and cut watermelon at 48*f. This unit must hold product at 41*f or less at all times. Unit is not to be used. Owner is to put water in all pans and leave on all night and call me with temps of the water in the morning. Out of temp foods were discarded. Will use time for today only on buffet bar. I will be back to re-inspect this within 10 days.
(Critical) I observed a carton of eggs in the front glass upright cooler above ready to eat foods. Eggs need to be stored on botton shelves and away from any ready to eat foods. Corrected by doing such.
(Critical) There is not a uniform date marking system in your store. All staff must be using the same system. Plan is to use day stickers, using the day of prep/open as the pre marked day and writing the use by date, which is 6 days added to the day of prep/open. All staff must be following this same system. . . Including bar staff. I will be back to verify this system in 2 weeks. Items found not date marked were 3 gallons of milk, whipped creams, all foods in the japanese prep cooler on the sushi line, heavy cream at the bar. Items were discarded.
(Critical) I found 3 spray bottles of cleaners stored unsafely. On was on the stand next to the rice cooker with plates underneath it, one was on a table over clean silverware, and one stored on shelf next to clean pots/pans. Staff need to have desiganated safe locations for chemicals and be held accountable for keeping them there. I will be back in 2 weeks to verify you have implemented a system. Moved to temporary safe location while present.
(Critical) Move the insect trap away from food prep areas. Also, do not use fly swatters in your store.
Mops were left in the mop sink. They need to be hung up after uses so they don't attact drain flies.
Foods found uncovered in reach in coolers. Staff need to be covering foods.
Staff had keys, cell phones, etc stored on prep table by the slicer. Staff personal belongings need to be stored seperate from food prep areas. Store on table with stereo only.
You have lots of cluttered areas within your store. You need to thoroughly organize your store. Remove all items that are not part of your business. I want you to get things on shelves and off the floor. I will be back in 2 weeks to verify this has been done.
Paper towels were not stocked within the dispenser at the sushi bar. Staff need to always keep stocked after depleting. Corrected by stocking.
Replace all burnt out lights in the kitchen and storage areas.
Replace the cracked cannister on the food processor.
Staff need to be cleaning better and more often. I observed dirty hood filters, the interior of the convection oven, the exterior of the cooking equipment, the storage shelves, the interior of the reach in coolers.
(Critical) The sushi rice was not marked with time control times. You must always have the rice container labelled with four hour window times. Corrected by doing such.
(Critical) Soap dispenser at the sushi bar was plugged due to hardened soap and no use. Sushi chefs need to be washing hands frequently, so soap must be available and used. Obtained pump soap for now. Plans are to have gfs install auto handsoap dispenser. Corrected.
(Critical) I found several chemical spray bottles that were mislabelled. Staff need to be sure that the contents of spray bottles match the pre-labelled content name. Corrected by doing such.
Please have staff clean the cooking equipment more often.
Please have small waste containers at each handsink for ease of paper towel disposal after washing hands.
Staff need to be hanging up mops after uses to facilitate rapid drying.
(Critical) Observed spoiled onions with mold growing on them in main line reach in cooler. You need to be checking the quality of foods daily and discarding old foods. Corrected by discarding.
(Critical) A spray bottle of chlorine sanitizer was found well above the maximum levels. Keep at 50-100ppm and use test papers to verify. Corrected by adjusting to proper levels.
(Critical) Shellstock tags are not being maintained for 90 days. Must maintain them and keep them in chronological order of dates served. I will be back in 2 weeks to verify you are doing this.
(Critical) Found several cans of chafer fuel stored on top of a microwave. Store toxic items in safe areas away from foods or food contact items. Corrected by doing such.
(Critical) Sanitizer was observed at 400-500 ppm in the 3 comp sink. Needs to be at 200ppm have unit serviced. Adjusted to 200ppm while i was here.
(Critical) Back of the meat slicer blade observed dirty. Staff must wash, rinse and sanitize the meat slicer thoroughly. I will be back to inspect this in 2 weeks.
(Critical) Repeat violation 2 times. Once again, several chemical spray bottles were found without any label indicating what is in the bottle. Staff must be held accountable to do this. Complete the risk control plan and fax into me within 10 days. I will be back in 2 weeks to verify you are doing this.
(Critical) I observed an uncovered cup on a prep table in the kitchen. Staff must keep lids on cups and use straws. Corrected by doing such.
(Critical) Staff were observed cutting up produce without any gloves on. There can be no bare hand contact with ready to eat foods. Correctec by enforcing glove policy.
(Critical) A consistent date marking system is not in place here. You must be date marking all potentially hazardous, ready to eat foods with 7 day maximum use by dates. I will be back in 2 weeks to verify you are implementing this code.
The drain lines out of the ice machine have slipped down and in contact with floor drain cover. Permanently secure these drain lines to provide an air gap above the drain cover.
Organize the chemical storage closet.
Post handwash signs at all handwash sinks. Left copy of sign.
There is water in the bottom of the cooler used to keep glasses chilled in and the glasses are in contact with the water. Do not use to store glasses in until repair. Repair so water is not inside this cooler.
You need chlorine test papers.
You need to designate a location for dented cans and post sign at this location.
(Critical) Three quart size spray bottles were not labeled as to contents. Label all spray bottles as to contents to prevent misuse of toxics. Corrected at time of inspection by labeling bottles
(Critical) Blade on can opener has dried on food residue on blade. When in use can opener blade shall be cleaned at least every 4 hours to prevent cross contamination. Corrected at time of inspection by cleaning in dishwasher
The vent on the hot water heater is not working properly and the exhaust gases from the water heater are back drafting into utility/furnace room. Call for service and repair as necessary. Correct today 12-17-10
Place handwash reminder signs at kitchen hand sink at cookline and at bar hand sink
Two filters are missing in ventilation hood at cook line. Obtain new filters and re-install in hood
Scoop without handle is in a round qt. Size container inside the container of tempura batter flour. Scoops with handles are stored in bulk container of flour and sugar with handles touching the product. To prevent contamination of food - provide scoop with handle for tempura batter and store this scoop and all other scoops with the handle extending out and away from the food in the bulk container. Corrected - a scoop with handle was obtained and all were stored properly at time of inspection
The grates coverings over the exhaust vent in the ceiling of both employee restrooms are plugges with dust. Clean so vent fan properly vents possible odors from restroom
Caps over spray nozzles on both containers have dried on syrup at top section of cap. Clean on a frequent basis to prevent build-up of residue. Corrected at time of inspection by cleaning