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Location Information
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| Name | SUSHI.COME | License | 029089 | |
| Address | 715 N. UNIVERSITY ANN ARBOR, MI 48104, Washtenaw County | |||
| Date | 1/12/2006 | |||
| Notes | ||||
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Inspection
Results
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| Violation (Critical) | Contamination from Employees' (3-301.11) | ||
| Items | Ready-to-eat food(s) | ||
| Locations | prep area | ||
| Problems | Handled with bare hands | ||
| Corrections | Suitable utensils or single-use gloves are to be utilized. | ||
| Comments | I SAW EMPLOYEES TOUCHING PREPARED FOODS WITH BARE HANDS. NO DIRECT BARE HAND CONTACT ON PREPARED FOODS IS ALLOWED. EMPLOYEE ARE REQUIRED TO USE FOOD GRADE PLASTIC GLOVES. CORRECTED AT THE TIME OF INSPECTION. THE EMPLOYEES WERE TOLD THE RULE IN SPANISH. MANAGEMENT MUST ENFORCE THIS RULE. | ||
| Violation (Critical) | Eating, drinking, or Using Tob (2-401.11) | ||
| Items | Beverage container | ||
| Locations | prep area | ||
| Problems | Not covered | ||
| Corrections | Cover. | ||
| Comments | THE SUSHI CHIEFS WERE TOLD THE RULE ON OPEN DRINKS IN THEIR PREP AREA. CORRECTED AT THE TIME OF INSPECTION. | ||
| Violation (Critical) | Frequency Before Use After Cle (4-702.11) | ||
| Items | Clean utensil(s) and food-contact surface(s) | ||
| Locations | three compartment sink | ||
| Problems | Not sanitized | ||
| Corrections | Equipment/utensils must be sanitized after cleaning. | ||
| Comments | I FOUND THAT THE THREE COMPARTMENT SINK WAS NOT SET UP CORRECTLY. THE SINK MUST BE SET UP IN THE FOLLOWING ORDER: WASH, RINSE AND SANITIZE IN THE THIRD COMPARTMENT. THE THIRD SINK MUST CONTAIN (50) PARTS PER MILLION CHLORINE SANITIZER. YOU MUST FREQUENTLY CHECK, TO ENSURE THAT YOUR STAFF IS PROPERLY SETTING UP THE THREE COMPARTMENT SINK. CORRECTED AT THE TIME OF INSPECTION. THE EMPLOYEES WERE SHOWN THE CORRECT WAY TO SET UP THE SINKS. | ||
| Violation (Critical) | Storage, Separation (7-201.11) | ||
| Items | Poisonous/toxic material(s) | ||
| Locations | throughout entire facility shelves | ||
| Problems | Not separated from | ||
| Corrections | Provide adequate separation to prevent contamination. | ||
| Comments | I FOUND NUMEROUS CHEMICAL CLEANERS STORED IN FOOD PREP AREAS. YOU MUST QUICKLY TRAIN YOUR STAFF ON THE PROPER STORAGE OF TOXIC AND HAZARDOUS ITEMS. STORE THESE ITEMS AS DIRECTED ABOVE. CORRECTED AT THE TIME OF INSPECTION. THE PIC RELOCATED THE CLEANERS TO NON FOOD STORAGE LOCATIONS. | ||
| Violation | Cleaning, Frequency/Restrictio (6-501.12) | ||
| Items | Physical facilities/structures | ||
| Locations | prep area floor(s) | ||
| Problems | With accumulation of debris | ||
| Corrections | Keep clean. | ||
| Violation | Food storage (3-305.11) | ||
| Items | Food item(s) in storage | ||
| Locations | prep area | ||
| Problems | Exposed to dust, splash, or other contaminates | ||
| Corrections | Store in protected manner. | ||
| Comments | I SAW A TRAY OF FISH STORED ON TOP OF A TRASH CAN. DISCONTINUE THIS PRACTICE IMMEDIATELY. MANAGEMENT MUST SPOT THESE SITUATIONS AND CORRECT THEM RIGHT AWAY. | ||
| Violation | Sanitizing Solution Testing De (4-302.14) | ||
| Items | Sanitizer test kit | ||
| Locations | three compartment sink | ||
| Problems | Not provided | ||
| Corrections | Provide additional equipment to meet requirement above. | ||
| Violation | Temperature Measuring Devices (4-204.112) | ||
| Items | Thermometer(s) | ||
| Locations | prep area refrigerated unit | ||
| Problems | Not provided | ||
| Corrections | Provide additional equipment to meet requirement above. | ||
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Location Information
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| Name | SUSHI.COME | License | 029089 | |
| Address | 715 N. UNIVERSITY ANN ARBOR, MI 48104, Washtenaw County | |||
| Date | 7/5/2005 | |||
| Notes | ||||
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Inspection
Results
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| Violation (Critical) | Eating, drinking, or Using Tob (2-401.11) | ||
| Comments | I OBSERVED THAT THERE WERE SEVERAL OPEN DRINKS IN FOOD PREP AREAS. AS DISCUSSED, STAFF MUST USE CLOSED DRINK CONTAINERS. THE PIC MUST INSTRUCT STAFF CONCERNING THIS REGULATION. CORRECTED AT THE TIME OF INSPECTION BY THE PIC. | ||
| Violation (Critical) | Food Contact Surfaces and Uten (4-602.11) | ||
| Locations | ice bin | ||
| Comments | I OBSERVED THAT THE ICE BIN INSIDE THE ICE MACHINE WAS SOILED. THIS AREA MUST BE CLEANED AT A SUFFICIENT FREQUENCY THAT WILL PREVENT THE ACCUMSATION OF DEBRIS. ESTABLISH A CLEANING SCHEDULE THAT WILL PREVENT THIS VIOLATION FROM OCCURRING IN THE FUTURE. CORRECTED AT THE TIME OF INSPECTION. THE PIC DIRECTED STAFF TO CLEAN THE SOILED AREAS OF THE ICE BIN. | ||
| Violation (Critical) | Storage, Separation (7-201.11) | ||
| Comments | I FOUND SEVERAL CLEANERS STORED ON A SHELF WITH FOOD ITEMS AND CHOP STICKS. ALL TOXIC MATERIALS MUST BE STORED COMPLETELY APART FROM ALL FOOD ITEMS, UTENSILS AND SINGLE SERVICE ITEMS. INSTRUCT THE STAFF CONCERNING PROPER STORAGE OF TOXIC MATERIALS. CORRECTED AT THE TIME OF INSPECTION. THE PIC HAD THE TOXIC MATERIALS RELOCATED TO AN APPROPRIATE STORAGE LOCATION. | ||
| Violation | Food storage (3-305.11) | ||
| Locations | prep area | ||
| Comments | I OBSERVED A CONTAINER OF SOUP STORED ON THE FLOOR IN THE KITCHEN. | ||
| Violation | Food Storage Containers, Ident (3-302.12) | ||
| Locations | prep area | ||
| Violation | Wiping Cloths, Use Limitation (3-304.14) | ||
| Locations | prep area | ||
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Location Information
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| Name | SUSHI.COME | License | 029089 | |
| Address | 715 N. UNIVERSITY ANN ARBOR, MI 48104, Washtenaw County | |||
| Date | 12/7/2004 | |||
| Notes | ||||
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Inspection
Results
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| Violation (Critical) | Consumption of Raw Animal Food (3-603.11) | ||
| Items | Menu advisories | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | Consumer advisory: Consumers need to be informed about the risk of consuming animal foods that are raw or undercooked. Provide consumer advisory with reminder and disclosure in ALL menus, including main menu, display boards (outside) menu and take-out menu. Follow the guidelines in the sheet provided. | ||
| Violation (Critical) | Contamination from Employees' (3-301.11) | ||
| Items | Ready-to-eat food(s) | ||
| Problems | Handled with bare hands | ||
| Corrections | Suitable utensils or single-use gloves are to be utilized. | ||
| Comments | Observed employee preparing ready-to-eat food (slicing lemons) with bare hands. CORRECTED by wearing gloves before slicing lemons. | ||
| Violation | Food Storage Containers, Ident (3-302.12) | ||
| Items | Food item(s) | ||
| Locations | basement | ||
| Problems | Not identified | ||
| Corrections | Label containers with common name. | ||
| Comments | Basement: Identify by labeling food in storage bins; salt, sugar, corn starch. | ||
| Violation | Hair Restraint Effectiveness (2-402.11) | ||
| Items | Hair restraint | ||
| Problems | Not worn on head/hair | ||
| Corrections | Provide hat or hair net. | ||
| Comments | Observed employee preparing food without hair restraint. Provide hair restraint (hat, hair net) for employees to use to prevent contamination of exposed food and clean utensils. | ||
| Violation | Handwashing Facility (5-205.11) | ||
| Items | Handwashing sink(s) | ||
| Locations | Back prep area | ||
| Problems | Not accessible | ||
| Corrections | Handwashing sinks are to be accessible for use at all times | ||
| Comments | Make handsink accessible in the rear prep area. | ||
| Violation | Handwashing Signage (6-301.14) | ||
| Items | Handwashing signage | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | Post handwashing sign at all handsinks used by employees, including men's restroom. | ||
| Violation | In-Use Utensils/Between-Storag (3-304.12) | ||
| Items | Dispensing utensil(s) | ||
| Locations | food preparation area counter support | ||
| Problems | Improperly stored In standing water | ||
| Corrections | Store as stated above. | ||
| Comments | Observed rice dispensil in lukewarm watrer. Store in water (at least 140 degrees F. | ||
| Violation | System Maintained/Repair (5-205.15) | ||
| Items | Plumbing system | ||
| Locations | hand sink | ||
| Problems | Not maintained | ||
| Corrections | Maintain in good repair | ||
| Comments | Handsink in prep area near wait station location, is in poor repair. Repair as quickly as possible. | ||
| Violation | Temperature Measuring Devices (4-204.112) | ||
| Items | Thermometer(s) | ||
| Locations | display cooler back kitchen area | ||
| Problems | Not easily readable | ||
| Corrections | Repair/replace. | ||
| Comments | Observed no thermometer in some refrigeration units. Provide and display thermometer in all refrigeration units. | ||
| Violation | Wiping Cloths, Use Limitation (3-304.14) | ||
| Items | Wiping cloth(s) | ||
| Problems | Stored on Counter | ||
| Corrections | Store wiping cloths completely submersed in sanitizer. | ||
| Comments | Sushi bar:Observed wiping cloths on counter. Store wiping cloths in sanitizer solution in between use. | ||
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Location Information
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| Name | SUSHI.COME | License | 052213 | |
| Address | 715 N. UNIVERSITY ANN ARBOR, MI 48104, Washtenaw County | |||
| Date | 4/21/2008 | |||
| Notes | ||||
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Inspection
Results
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| Violation (Critical) | Contamination from Employees' (3-301.11) | ||
| Items | Ready-to-eat food(s) | ||
| Locations | rear prep area | ||
| Problems | Handled with bare hands | ||
| Corrections | Suitable utensils or single-use gloves are to be utilized. | ||
| Comments | I OBSERVED A PREP COOK TOCHING READY TO EAT, VEGETABLES WITH HIS BARE HAND. STAFF IS NOT ALLOWED TO EVER TOUCH READY TO EAT, FOOD WITH BARE HANDS. THAT PRACTICE MAY LEAD TO A FOOD BORNE ILLNESS, AND MUST BE DISCONTINUED AT ONCE. CORRECTED AT THE TIME OF INSPECTION. THE EMPLOYEE WAS INFORMED ABOUT THE RULE AND PUT ON FOOD SERVICE PLASTIC GLOVES. | ||
| Violation (Critical) | Ready-to-Eat Food, Dating (3-501.17) | ||
| Items | In house prepared ready-to-eat potentially hazardous food(s) | ||
| Locations | prep area | ||
| Problems | Without date of consumption marking | ||
| Corrections | Provide proper date marks as stated above. | ||
| Comments | I FOUND COOKED, READY TO EAT, FRIED SEA FOOD, ON THE PREP LINE AT A TEMPERATURE OF 101 DEGREES F. POTENTIALLY HAZARDOUS FOOD (PHF) REQUIRING HOT HOLDING, MUST BE MAINTAINED AT A TEMPERA TURE OF 135 DEGREES F. OR ABOVE AT ALL TIMES OR TIME MAY BE USED AS A PUBLIC HEALTH CONTROL. IF TIME IS USED AS A PUBLIC HEALTH CONTROL, THE DATE AND PREPARATION TIME MUST BE CLEARLY MARKED ON EACH CONTAINER OF PHF, AND THE MAXIMUM TIME THAT A PHF, CAN BE LEFT OUT IS FOUR HOURS. MANAGEMENT MUST ACTIVELY MONITOR THE PREP AREA, TO ENSURE THAT PREPARATION TIMES AND DATES ARE BEING ACCURATELY RECORDED. CORRECTED AT THE TIME OF INSPECTION. THE PREPARATION TIMES AND DATE HAS BEEN APPLIED TO THE PHF ON HAND. | ||
| Violation (Critical) | Storage, Separation (7-201.11) | ||
| Items | Poisonous/toxic material(s) | ||
| Locations | rear prep area storage shelves | ||
| Problems | Not separated from | ||
| Corrections | Provide adequate separation to prevent contamination. | ||
| Comments | I OBSERVED A SPRAY CLEANING CONTAINER, STORED HANGING ON A SHELF NEAR FOOD ITEMS. MANAGEMENT AND STAFF MUST CHECK STORAGE LOCATIONS TO ENSURE THAT CLEANERS AND OTHER HAZARDOUS PRODUCTS ARE NOT STORED IN LOCATIONS THAT ARE CONNECTED TO THE FOOD SERVICE OPERATIONS. CLEANING CORRECTED AT THE TIME OF INSPECTION. THE SPRAY CLEANER HAS BEEN RE-LOCATED AS INDICATED ABOVE. | ||
| Violation (Critical) | Working containers, Common Nam (7-102.11) | ||
| Items | Working containers-toxics | ||
| Locations | prep area | ||
| Problems | Not labeled as to content | ||
| Corrections | Label all containers as to content. | ||
| Comments | I FOUND A ONE-GALLON CONTAINER OF WHAT TURNED OUT TO BE BLEACH, STORED IN THE MAIN KITCHEN. AS INDICATED ABOVE, ALL CLEANING MATERIALS AND OTHER HAZARDOUS ITEMS MUST BE CLEARLY AND ACCURATELY LABELED BY THEIR COMMON NAME. MANAGEMENT AND STAFF MUST TAKE THE TIME TO PROPERLY LABEL CLEANING ITEMS, AND NOT ASSUME THEY KNOW WHAT IS IN THE CONTAINER. CORRECTED AT THE TIME OF INSPECTION. THE CONTAINER IS NOW LABELED BLEACH. | ||
| Violation | Cleaning, Frequency/Restrictio (6-501.12) | ||
| Items | Physical facilities/structures | ||
| Locations | prep area | ||
| Problems | With accumulation of debris | ||
| Corrections | Keep clean. | ||
| Violation | Cleaning, Frequency/Restrictio (6-501.12) | ||
| Items | Physical facilities/structures | ||
| Locations | restroom, men's public | ||
| Problems | Not clean | ||
| Corrections | Keep clean | ||
| Comments | I FOUND THAT THE RESTROOM TOILET WAS CLOGGED AND DISGUSTING. THE RESTROOM'S MUST BE FREQUENTLY CHECKED AND CLEANED. | ||
| Violation | Nonfood-contact surfaces (4-602.13) | ||
| Items | Nonfood contact surface(s) | ||
| Locations | prep area microwave oven | ||
| Problems | With accumulation of debris | ||
| Corrections | Keep clean. | ||
| Violation | Nonfood-contact surfaces (4-602.13) | ||
| Items | Nonfood contact surface(s) | ||
| Locations | prep area counter | ||
| Problems | With accumulation of debris | ||
| Corrections | Keep clean. | ||
| Violation | Nonfood-contact surfaces (4-602.13) | ||
| Items | Nonfood contact surface(s) | ||
| Locations | basement reach in cooler | ||
| Problems | With accumulation of debris | ||
| Corrections | Keep clean. | ||
| Violation | Temperature Measuring Devices (4-204.112) | ||
| Items | Thermometer(s) | ||
| Locations | basement reach in cooler | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Violation | Using Dressing Rooms and Locke (6-501.110) | ||
| Items | Dressing room(s)/area(s) | ||
| Locations | storage shelf | ||
| Problems | Not used | ||
| Corrections | A designated employee storage/locker area shall be provided and used. | ||
| Comments | I OBSERVED EMPLOYEE TEE SHIRTS STORED ON A SHELF WITH CANNED GOODS. | ||
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Location Information
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| Name | SUSHI.COME | License | 052213 | |
| Address | 715 N. UNIVERSITY ANN ARBOR, MI 48104, Washtenaw County | |||
| Date | 10/1/2007 | |||
| Notes | ||||
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Inspection
Results
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| Violation (Critical) | Frequency Before Use After Cle (4-702.11) | ||
| Items | Clean utensil(s) and food-contact surface(s) | ||
| Locations | three compartment sink | ||
| Problems | Not sanitized | ||
| Corrections | Equipment/utensils must be sanitized after cleaning. | ||
| Comments | I OBSERVED AN EMPLOYEE WASH UTENSILS WITH SOAPY WATER AND RINSE THEM OFF. EACH UTENSIL, PLATE, SILVERWARE MUST BE SANITIZED AFTER WASHING IN CLEAN HOT SOAPY WATER AND RINSING WITH CLEAN WATER. THIS THREE STEP PROCESS: WASH, RINSE AND SANITIZE MUST ALWAYS BE USED. FAILURE TO DO SO, WILL FAIL TO KILL THE HARMFUL BACTERIA THAT CAUSES FOOD BORNE ILLNESS. CORRECTED AT THE TIME OF INSPECTION. | ||
| Violation (Critical) | Restricted Use, Criteria (7-206.11) | ||
| Items | Restricted use pesticides | ||
| Locations | prep area | ||
| Problems | Does not meet requirement of specified in 40 cfr 152 | ||
| Corrections | Remove from facility/premises. | ||
| Comments | I FOUND A CONTAINER OF RAID THAT IS NOT DESIGNED FOR USE IN A RESTAURANT. ONLY INSECTICIDES THAT ARE APPROVED FOR USE IN A FOOD SERVICE ESTABLISHMENT, MAY BE USED OR STORED IN THE RESTAURANT. CORRECTED AT THE TIME OF INSPECTION. THE INSECTICIDE WAS TAKEN OUT OF SERVICE. | ||
| Violation (Critical) | Time as a Public Health Contro (3-501.19) | ||
| Items | Time controlled food(s) | ||
| Locations | prep area | ||
| Problems | Without time control mark | ||
| Corrections | Provide clear easy to read time marks. | ||
| Comments | I DID NOT FIND TIME MARKS FOR SEVERAL COOKED POTENTIALLY HAZARDOUS FOODS STORED IN THE PREP AREA. THE TEMPERATURES OF THE FOODS RANGED FROM 75-78 DEGREES F. THESE ITEMS ARE ALL DEEP FRIED POTENTIALLY HAZARDOUS FOODS. AS DISCUSSED ON THE PREVIOUS INSPECTION, POTENTIALLY HAZARDOUS FOODS, THAT REQUIRE HOT HOLDING MUST BE HELD AT A TEMPERATURE OF 140 DEGREES F. OR ABOVE, OR CLEARLY MARKED WITH THE PREPARATION TIME OF THE FOOD. IF TIME AS A PUBLIC HEALTH CONTROL IS UTILIZED, THE POTENTIALLY HAZARDOUS FOOD MAY BE HELD OUT, NO MORE THAN FOUR HOURS. A FOLLOW-UP INSPECTION WILL BE CONDUCTED TO ENSURE THAT THIS CRITICAL VIOLATION IS CORRECTED. | ||
| Violation (Critical) | Working containers, Common Nam (7-102.11) | ||
| Items | Working containers-toxics | ||
| Locations | under 3-comp sink | ||
| Problems | Not labeled as to content | ||
| Corrections | Label all containers as to content. | ||
| Comments | I FOUND AN UNLABELED ONE-GALLON JUG. ALL CLEANERS, DEGREASER AND OTHER TOXIC MATERIALS MUST BE CLEARLY LABELED. MANAGERS MUST INSPECT CHEMICAL STORAGE LOCATIONS TO ENSURE THAT HAZARDOUS AND TOXIC PRODUCTS ARE CLEARLY AND PROPERLY LABELED. CORRECTED AT THE TIME OF INSPECTION. THE CONTAINER WAS DISCARDED. | ||
| Violation | Cleaning, Frequency/Restrictio (6-501.12) | ||
| Items | Physical facilities/structures floors | ||
| Locations | throughout entire facility | ||
| Problems | Not clean | ||
| Corrections | Keep clean | ||
| Violation | Nonfood-contact surfaces (4-602.13) | ||
| Items | Nonfood contact surface(s) | ||
| Locations | prep area stove | ||
| Problems | With accumulation of debris | ||
| Corrections | Keep clean. | ||
| Violation | Temperature Measuring Devices (4-204.112) | ||
| Items | Thermometer(s) | ||
| Locations | basement refrigerated unit | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
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Location Information
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| Name | SUSHI.COME | License | 052213 | |
| Address | 715 N. UNIVERSITY ANN ARBOR, MI 48104, Washtenaw County | |||
| Date | 3/6/2007 | |||
| Notes | ||||
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Inspection
Results
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| Violation (Critical) | Eating, drinking, or Using Tob (2-401.11) | ||
| Items | Beverage container | ||
| Locations | prep area | ||
| Problems | Not covered | ||
| Corrections | Cover. | ||
| Comments | AS DISCUSSED AT THE TIME OF INSPECTION, EMPLOYEE BEVERAGES MUST BE COVERED. NO OPEN BEVERAGES ARE ALLOWED. CORRECTED AT THE TIME OF INSPECTION. THE PIC WILL INSPECT EMPLOYEE BEVERAGE AREAS TO ENSURE THAT ALL DRINKS ARE COVERED. | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Locations | prep area refrigerated unit | ||
| Problems | Stored above 41 degrees F | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | I FOUND THAT A STAND-UP REFRIGERATED UNIT, IS OPERATING AT A TEMPERATURE OF 53 DEGREES F. ALL REFRIGERATED UNITS ARE REQUIRED TO OPERATE AT A TEMPERATURE OF AT LEAST 41 DEGREES F. OR BELOW. THE PIC TURNED THE THERMOSTAT DIAL TO ITS LOWEST SETTING. CONTINUE TO FREQUENTLY CHECK THE INTERNAL TEMPERATURE OF THIS UNIT. IT MUST BE ABLE TO HOLD A TEMPERATURE OF AT LEAST 41 DEGREES F. A FOLLOW-UP INSPECTION WILL BE MADE, TO ENSURE THAT THIS CRITICAL VIOLATION IS CORRECTED. | ||
| Violation (Critical) | Storage, Separation (7-201.11) | ||
| Items | Poisonous/toxic material(s) | ||
| Locations | storage shelf | ||
| Problems | Not separated from | ||
| Corrections | Provide adequate separation to prevent contamination. | ||
| Comments | I FOUND SEVERAL SPRAY BOTTLES STORED OVER CLEAN EQUIPMENT. STORE ALL CLEANING PRODUCTS AND TOXIC ITEMS AS INDICATED ABOVE. CORRECTED AT THE TIME OF INSPECTION. THE CLEANERS WERE RELOCATED TO A SAFE STORAGE LOCATION. | ||
| Violation (Critical) | Time as a Public Health Contro (3-501.19) | ||
| Items | Time controlled food(s) potentially hazardous food(s) before cooking | ||
| Locations | prep area | ||
| Problems | Without time control mark Indicating time that is 4 hours past removal from temperature control | ||
| Corrections | Provide clear easy to read time marks. | ||
| Comments | AS WE DISCUSSED, ALL UNCOOKED RICE AND SEAFOOD COMBINATIONS MUST BE CLEARLY TIME MARKED OR REFRIGERATED AT A TEMPERATURE OF 41 DEGREES F. OR BELOW. A FOLLOW-UP INSPECTION WILL BE MADE TO ENSURE THAT THIS CRITICAL VIOLATION IS CORRECTED. | ||
| Violation (Critical) | Working containers, Common Nam (7-102.11) | ||
| Items | Working containers-toxics | ||
| Locations | prep area | ||
| Problems | Not labeled as to content | ||
| Corrections | Label all containers as to content. | ||
| Comments | I FOUND FIVE UNLABELED SPRAY BOTTLES IN THE RESTAURANT. ALL CLEANERS AND TOXIC ITEMS MUST BE CLEARLY LABELED BY THEIR COMMON NAME. FREQUENTLY INSPECT THESE PRODUCTS, TO MAKE SURE THAT THEY ARE PROPERLY LABELED. CORRECTED AT THE TIME OF INSPECTION. THE SPRAY BOTTLE CLEANERS ARE NOW LABELED. | ||
| Violation | Food Temperature Measuring Dev (4-302.12) | ||
| Items | Food thermometer(s) | ||
| Locations | prep area cooking area | ||
| Problems | Not provided | ||
| Violation | Light Bulbs, Protective Shield (6-202.11) | ||
| Items | Light shielding | ||
| Locations | storage area | ||
| Problems | Not provided | ||
| Corrections | Provide adequate light shields and end caps or shatter-proof bulbs. | ||
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Location Information
Show Partial Inspection
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| Name | SUSHI.COME | License | 060042 | |
| Address | 715 N. UNIVERSITY ANN ARBOR, MI 48104, Washtenaw County | |||
| Date | 11/19/2008 | |||
| Notes | Smoking Status: Non Smoking Facility | |||
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Inspection
Results
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| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Hot food item(s) | ||
| Locations | prep area | ||
| Problems | Stored above 41 degrees F | ||
| Corrections | Store above 135 degrees F. | ||
| Comments | I CHECKED THE TEMPERATURE OF A LARGE STOCK P0T OF MUSCLE AND VEGETABLE BROTH SITTING OUT IN THE MAIN PREP AREA. I FOUND THE BROTH IS AT A TEMPERATURE OF 86 DEGREES F. THIS PRODUCT MUST BE HELD HOT AT A TEMPERATURE OF 135 DEGREES F. OR ABOVE. THIS FOOD MUST BE MAINTAINED AT A TEMPERATURE OF 135 DEGREES F. OR ABOVE. CORRECTED AT THE TIME OF INSPECTION. THE BROTH WAS IMMEDIATELY RE-HEATED ON THE STOVE TO A TEMPERATURE OF OVER 135 DEGREES F. | ||
| Violation (Critical) | Storage, Separation (7-201.11) | ||
| Items | Poisonous/toxic material(s) | ||
| Locations | prep area | ||
| Problems | Not separated from | ||
| Corrections | Store toxics below and away from all other items. | ||
| Comments | I OBSERVED A SPRAY CLEANING CONTAINER STORED ON A COUNTER IN THE SUSHI PREP AREA. CLEANING PRODUCTS MUST BE STORED COMPLETELY APART FROM ALL FOOD SERVICE OPERATIONS. MANAGEMENT MUST FREQUENTLY CHECK THE RESTAURANT TO ENSURE PROPER STORAGE OF CLEANING PRODUCTS. CORRECTED AT THE TIME OF INSPECTION. THE CONTAINER HAS BEEN RELOCATED. | ||
| Violation | Cleaning, Frequency/Restrictio (6-501.12) | ||
| Items | Physical facilities/structures floors | ||
| Locations | prep area | ||
| Problems | With accumulation of debris | ||
| Corrections | Keep clean. | ||
| Comments | THE FLOOR IN THE SUSHI PREP AREA NEEDS CLEANING. | ||
| Violation | Food storage (3-305.11) | ||
| Items | Food item(s) in storage | ||
| Locations | prep area | ||
| Problems | Stored on floor or less than 6 inches above floor | ||
| Corrections | Store at least 6 inches above the floor. | ||
| Comments | I OBSERVED A LARGE CONTAINER OF MUSHROOM SITTING ON THE FLOOR, IN THE REAR PREP AREA. AS DISCUSSED, ALL FOOD MUST BE STORED AT LEAST SIX INCHES OFF THE FLOOR. | ||
| Violation | Light Bulbs, Protective Shield (6-202.11) | ||
| Items | Light shielding | ||
| Locations | prep area | ||
| Problems | Not provided | ||
| Corrections | Provide adequate light shields and end caps or shatter-proof bulbs. | ||
| Comments | I NOTICED THAT THERE ARE UNSHIELDED LIGHTS IN THE REAR PREP AREA AND IN THE DRY STORAGE ROOM ON THE LOWER LEVEL. | ||
| Violation | Miscellaneous Sources (3-307.11) | ||
| Items | Food | ||
| Locations | prep area | ||
| Problems | Not protected | ||
| Comments | I OBSERVED A ALUMINUM FOIL COVERED SHELF OVER THE MAIN PREP LINE. AS DISCUSSED AT THE TIME OF INSPECTION, THE FOIL MUST BE IMMEDIATELY REMOVED, BECAUSE IT COULD BECOME A CONTAMINATE TO THE PREP AREA OR TO FOOD. | ||
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Location Information
Show Partial Inspection
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| Name | SUSHI.COME | License | 060042 | |
| Address | 715 N. UNIVERSITY ANN ARBOR, MI 48104, Washtenaw County | |||
| Date | 4/21/2008 | |||
| Notes | Smoking Status: Non Smoking Facility | |||
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Inspection
Results
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| Violation (Critical) | Contamination from Employees' (3-301.11) | ||
| Items | Ready-to-eat food(s) | ||
| Locations | rear prep area | ||
| Problems | Handled with bare hands | ||
| Corrections | Suitable utensils or single-use gloves are to be utilized. | ||
| Comments | I OBSERVED A PREP COOK TOCHING READY TO EAT, VEGETABLES WITH HIS BARE HAND. STAFF IS NOT ALLOWED TO EVER TOUCH READY TO EAT, FOOD WITH BARE HANDS. THAT PRACTICE MAY LEAD TO A FOOD BORNE ILLNESS, AND MUST BE DISCONTINUED AT ONCE. CORRECTED AT THE TIME OF INSPECTION. THE EMPLOYEE WAS INFORMED ABOUT THE RULE AND PUT ON FOOD SERVICE PLASTIC GLOVES. | ||
| Violation (Critical) | Ready-to-Eat Food, Dating (3-501.17) | ||
| Items | In house prepared ready-to-eat potentially hazardous food(s) | ||
| Locations | prep area | ||
| Problems | Without date of consumption marking | ||
| Corrections | Provide proper date marks as stated above. | ||
| Comments | I FOUND COOKED, READY TO EAT, FRIED SEA FOOD, ON THE PREP LINE AT A TEMPERATURE OF 101 DEGREES F. POTENTIALLY HAZARDOUS FOOD (PHF) REQUIRING HOT HOLDING, MUST BE MAINTAINED AT A TEMPERA TURE OF 135 DEGREES F. OR ABOVE AT ALL TIMES OR TIME MAY BE USED AS A PUBLIC HEALTH CONTROL. IF TIME IS USED AS A PUBLIC HEALTH CONTROL, THE DATE AND PREPARATION TIME MUST BE CLEARLY MARKED ON EACH CONTAINER OF PHF, AND THE MAXIMUM TIME THAT A PHF, CAN BE LEFT OUT IS FOUR HOURS. MANAGEMENT MUST ACTIVELY MONITOR THE PREP AREA, TO ENSURE THAT PREPARATION TIMES AND DATES ARE BEING ACCURATELY RECORDED. CORRECTED AT THE TIME OF INSPECTION. THE PREPARATION TIMES AND DATE HAS BEEN APPLIED TO THE PHF ON HAND. | ||
| Violation (Critical) | Storage, Separation (7-201.11) | ||
| Items | Poisonous/toxic material(s) | ||
| Locations | rear prep area storage shelves | ||
| Problems | Not separated from | ||
| Corrections | Provide adequate separation to prevent contamination. | ||
| Comments | I OBSERVED A SPRAY CLEANING CONTAINER, STORED HANGING ON A SHELF NEAR FOOD ITEMS. MANAGEMENT AND STAFF MUST CHECK STORAGE LOCATIONS TO ENSURE THAT CLEANERS AND OTHER HAZARDOUS PRODUCTS ARE NOT STORED IN LOCATIONS THAT ARE CONNECTED TO THE FOOD SERVICE OPERATIONS. CLEANING CORRECTED AT THE TIME OF INSPECTION. THE SPRAY CLEANER HAS BEEN RE-LOCATED AS INDICATED ABOVE. | ||
| Violation (Critical) | Working containers, Common Nam (7-102.11) | ||
| Items | Working containers-toxics | ||
| Locations | prep area | ||
| Problems | Not labeled as to content | ||
| Corrections | Label all containers as to content. | ||
| Comments | I FOUND A ONE-GALLON CONTAINER OF WHAT TURNED OUT TO BE BLEACH, STORED IN THE MAIN KITCHEN. AS INDICATED ABOVE, ALL CLEANING MATERIALS AND OTHER HAZARDOUS ITEMS MUST BE CLEARLY AND ACCURATELY LABELED BY THEIR COMMON NAME. MANAGEMENT AND STAFF MUST TAKE THE TIME TO PROPERLY LABEL CLEANING ITEMS, AND NOT ASSUME THEY KNOW WHAT IS IN THE CONTAINER. CORRECTED AT THE TIME OF INSPECTION. THE CONTAINER IS NOW LABELED BLEACH. | ||
| Violation | Cleaning, Frequency/Restrictio (6-501.12) | ||
| Items | Physical facilities/structures | ||
| Locations | prep area | ||
| Problems | With accumulation of debris | ||
| Corrections | Keep clean. | ||
| Violation | Cleaning, Frequency/Restrictio (6-501.12) | ||
| Items | Physical facilities/structures | ||
| Locations | restroom, men's public | ||
| Problems | Not clean | ||
| Corrections | Keep clean | ||
| Comments | I FOUND THAT THE RESTROOM TOILET WAS CLOGGED AND DISGUSTING. THE RESTROOM'S MUST BE FREQUENTLY CHECKED AND CLEANED. | ||
| Violation | Nonfood-contact surfaces (4-602.13) | ||
| Items | Nonfood contact surface(s) | ||
| Locations | prep area microwave oven | ||
| Problems | With accumulation of debris | ||
| Corrections | Keep clean. | ||
| Violation | Nonfood-contact surfaces (4-602.13) | ||
| Items | Nonfood contact surface(s) | ||
| Locations | prep area counter | ||
| Problems | With accumulation of debris | ||
| Corrections | Keep clean. | ||
| Violation | Nonfood-contact surfaces (4-602.13) | ||
| Items | Nonfood contact surface(s) | ||
| Locations | basement reach in cooler | ||
| Problems | With accumulation of debris | ||
| Corrections | Keep clean. | ||
| Violation | Temperature Measuring Devices (4-204.112) | ||
| Items | Thermometer(s) | ||
| Locations | basement reach in cooler | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Violation | Using Dressing Rooms and Locke (6-501.110) | ||
| Items | Dressing room(s)/area(s) | ||
| Locations | storage shelf | ||
| Problems | Not used | ||
| Corrections | A designated employee storage/locker area shall be provided and used. | ||
| Comments | I OBSERVED EMPLOYEE TEE SHIRTS STORED ON A SHELF WITH CANNED GOODS. | ||