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Location Information    Show Partial Inspection
Name	AYAKA	License	064332
Address	1205 S. UNIVERSITY  ANN ARBOR, MI 48104, Washtenaw County
Date	4/27/2010
Notes	Smoking Status: Non Smoking Facility

Inspection Results
Violation	Food Temperature Measuring Dev (4-302.12)
Items	Food thermometer(s)
Locations	prep area
Problems	Not provided
Corrections	Provide.
Violation	Sanitizing Solution Testing De (4-302.14)
Items	Sanitizer test kit chlorine
Locations	Dishwashing machine
Problems	Not provided
Corrections	Provide.
Comments	PROVIDE A SUPPLY OF CHLORINE TEST STRIPS. USE THEM TO CHECK THE CHLORINE SANITIZER LEVEL OF THE DISH MACHINE. THIS MODEL MUST PROVIDE AT LEAST (50) PARTS PER MILLION CHLORINE.
Violation	Temperature Measuring Devices (4-204.112)
Items	Thermometer(s)
Locations	prep area refrigerator
Problems	Not provided
Corrections	Provide.
Comments	PROVIDE A THERMOMETER FOR THE REACH-IN REFRIGERATOR, IN THE WAIT AREA. PLACE IT IN THE UNIT, WHERE IT CAN BE EASILY SEEN. THE TEMPERATURE OF THE UNIT, MUST BE 41 F. OR BELOW.

Location Information    Show Partial Inspection
Name	AYAKA	License	064332
Address	1205 S. UNIVERSITY  ANN ARBOR, MI 48104, Washtenaw County
Date	10/14/2009
Notes

Inspection Results
Violation (Critical)	Clean Condition (2-301.11)
Items	Employee(s)
Locations	prep area
Problems	With soiled/contaminated hands/arms
Corrections	Hands/arms shall be washed with soap and hot water at handsink.
Comments	I OBSERVED A COOK WIPE HIS GLOVED HAND ACROSS HIS NOSE AND CONTINUE WORKING. IT IS ABSOLUTELY CRITICAL THAT ALL EMPLOYEES, ESPECIALLY THE COOKS FREQUENTLY AND PROPERLY WASH THEIR HANDS. THEY MUST BE AWARE OF THEIR ACTIONS AND PRACTICE EXCELLENT PERSONAL HYGIENE. FAILURE TO DO SO, DRASTICALLY INCREASES THE CHANCES THAT HARMFUL BACTERIA WILL SPREAD TO FOOD AND CAUSE FOOD BORNE ILLNESS. GOOD PERSONAL HYGIENE PRACTICES MUST BE A TOP PRIORITY FOR MANAGEMENT. THIS PRIORITY MUST BE DEMONSTRATED TO THE STAFF. CORRECTED AT THE TIME OF INSPECTION. I COMMUNICATED THESE CRITICAL POINTS TO MANAGEMENT.
Violation (Critical)	Clean Sight/Touch-No Accum/Enc (4-601.11)
Items	Food-contact surface(s) Utensil(s)
Locations	prep area
Problems	Soiled
Corrections	Keep clean.
Comments	I OBSERVED A PREP COOK DROP HIS KNIFE ON THE FLOOR. HE THEN PICKED THE KNIFE UP, OFF THE FLOOR, AND WAS GOING TO KEEP ON USING IT, TO CUT FOOD. THIS IS COMPLETELY UNACCEPTABLE AND SHOULD HAVE NEVER HAPPENED. THIS DEMONSTRATES A COMPLETE DISREGARD FOR YOUR CUSTOMERS, BY THE COOK. MANAGEMENT MUST DEMONSTRATE AND ENFORCE STRICT FOOD SAFETY AND EXCELLENT KITCHEN PRACTICES PERIOD. CORRECTED AT THE TIME OF INSPECTION. I DISCUSSED THESE CRITICAL NATURE OF THIS VIOLATION WITH MANAGEMENT.
Violation	Food storage (3-305.11)
Items	Food item(s) in storage
Locations	walk in cooler
Problems	Stored on floor or less than 6 inches above floor
Corrections	Store at least 6 inches above the floor.
Comments	I OBSERVED A TUB OF LETTUCE STORED ON THE FLOOR. STORE ALL FOOD ITEMS AS INDICATED ABOVE.
Violation	Miscellaneous Sources (3-307.11)
Items	Food
Locations	walk in cooler Condensate line
Problems	Not protected From contamination
Corrections	Protect against contamination
Comments	AS DISCUSSED AT THE TIME OF INSPECTION, WRAP THE CONDENSATE DRAIN LINE IN THE WALK-IN REFRIGERATOR.