These are some of the violations discovered in Ann Arbor between April and August.
Dead cockroaches, improper handwashing and contaminated food are some of the violations found in Ann Arbor between April and August, according to Washtenaw County Health Department inspection reports.
Many of the violations have been corrected, and the presence of violations in a previous inspection report does not necessarily mean that the facility is committing the same violations today.
Restaurant inspection reports can be found at swordsolutions.com/inspections.
Here is a list of some restaurant inspection violations identified by the Washtenaw County Health Department.
Amadeus Cafe, 122 E. Washington
During a routine inspection on April 17, an inspector discovered several problems at the Amadeus Café.
I have observed that staff preparing food do not wear hats or hair nets. To prevent contamination, appropriate hair nets must be worn during food preparation.
Observed that the bottom doors on a huge refrigerated display case are broken. Doors fall off when opened. Equipment needs servicing.
A leak was found at the faucet and spray arm of the three-compartment sink. The plumbing must be kept in good condition.
Several bags of pierogis were thawed at room temperature in the warming units. The pierogis were still below 5°C. Thawing must be done in the refrigerator, under cold running water, or as part of the cooking process.
Tup Tim Thai Cuisine, 4896 Washtenaw
During a routine inspection on May 14, an inspector discovered several problems at Tup Tim Thai Cuisine.
In the kitchen, the following instances of food items being both contaminated and uncovered were observed. At a prep table near the production line, a live fly was observed walking on a cooked egg roll in a plastic container containing approximately 10 egg rolls. Near the exit door (inside the kitchen), a live ant was observed walking on the interior surfaces of the sugar scoop that was in the sugar bag. The item was discarded during inspection and the sugar scoop was placed in the dishwasher for cleaning.
At a prep table next to the production line in the kitchen, 19 covered plastic to-go boxes of cooked noodles were observed sitting at room temperature for over four hours. The inspector inquired at 3:30 p.m. and a food worker stated that the noodles had been cooked at 11 a.m. The temperature of two of the cooked noodles was between 27 and 29 degrees Celsius. Since the noodles were not stored above 57 degrees Celsius for over two hours, all 19 noodle boxes were discarded during the inspection. Since this is a repeat violation, a risk control plan will be emailed with the inspection report.
Water-stained ceiling tiles were observed throughout the building in the guest dining area, the men’s restroom, and near the three-compartment sink and dishwasher.
Bao Space, 205 N. Main Street
During a routine inspection on June 20, an inspector found several problems at Bao Space.
The following TCS foods in the cold storage room were observed at 49-55°F: 7 gallons of milk, containers of bao buns, oak milk, homemade salads, kimchi, homemade sauces. The ambient temperature in the cold storage room was 60°F. TCS foods must be refrigerated at 41°F or below to prevent bacterial growth.
Paper towels were not provided at the following sinks: basement restroom, main kitchen prep area. Hygienic hand-drying facilities must be provided at all sinks to facilitate proper handwashing.
No date marking was observed at this facility. Ready-to-eat TCS foods held cold for more than 24 hours must be properly date marked.
Observed that the prep cooler in the kitchen has an ambient air temperature of 60 F. The equipment was used to keep TCS foods cold. The equipment must be kept in good condition. If used to keep TCS foods cold, coolers must be able to maintain temperatures of 41 F or below.
Several boxes of disposable items were stored on the floor in the basement storage room and in the hallway on the ground floor. Disposable items must be stored at least 15 cm above the floor and protected to prevent contamination.
The cutting board in the prep cooler had deep gouges and stains. Cutting boards must be smooth and free of deep gouges, holes or stains.
Buddy’s Pizza, 3153 Ann Arbor Saline Road
During a routine inspection on June 12, an inspector discovered several problems at Buddy’s Pizza.
Staff were observed not washing hands when required. No hand washing between handling dirty and clean equipment at the dishwasher. Staff touched their beards and then returned to the pizza station and put on gloves without washing their hands. Staff were observed coughing and then starting food preparation again without washing their hands. To correct this, train and monitor staff on when to wash their hands. A follow-up will be conducted to evaluate correction.
Two hand sinks in the refrigeration area were observed with water only reaching 25°C. According to the manager, there was an issue with one of the heaters tripping. Note: All other hand sinks in the kitchen were observed to have hot water. A follow-up investigation will be conducted to evaluate a correction.
A long-handled spatula was observed to have nicks/scratches on the surface that came into contact with food when mixing pasta. If damaged, discard/replace utensil.
At the pizza oven station, employees with long beards were observed not being restrained. Elastic band was used but did not secure the sides. Note: Other employees use beard restraints. Food employees with facial hair are required to have their hair restrained, such as with beard restraints.
The following appliance requiring repair was observed: Lower right refrigerator drawer on the cooking area (with pasta) does not close properly (panel is loose). Walk-in freezer door does not close properly, causing ice to build up.
Noodles & Company #8009, 3601 Washtenaw, Suite A
During a routine inspection on April 16, an inspector discovered several problems at Noodles & Company.
In the back room area, the following dirty food contact surfaces were observed, all on a rack stacked for use near the three compartment sink: Four 1/3 hotel pans with the inside surfaces covered in dirt-like material. One hotel pan with a dead moth on the outside surface. Two 1/2 plastic hotel pans with lids stored to catch food debris. Note: Since this is the third consecutive routine inspection where this has been mentioned, an administrative conference is required.
Adjacent to the customer dining area, it was noted that one of the two all-gender restrooms is currently out of service. The other all-gender restroom is food code compliant and operational.
The following areas of the floor were found to be contaminated with food debris and/or dirt-like material: In the back room area, the floor beneath the ice cream machine. In the dining area, the floor beneath the Coca-Cola Freestyle machine.
Shalimar Restaurant, 307 S. Main Street
During a routine inspection on May 7, an inspector discovered several problems at the Shalimar Restaurant.
There is no soap available at the hand sink near the prep cooler and there is no soap available at the hand sink at the kitchenette.
There are no paper towels available at the hand basin in the basement.
Several dead cockroaches were observed in the facility.
I noticed that the cutting boards mounted on the stovetop had severe stains and scratches.
Observed that the inside of the microwave near the ice maker and the inside of the microwave on the cooktop were dirty with food particles.
Back door to facility left open. Close marked door and provide privacy if needed.
TK Wu Fine Chinese Restaurant, 510 E. Liberty
During a routine inspection on June 26, an inspector discovered several problems at the TK Wu Fine Chinese restaurant.
Employee was observed washing, rinsing, and then placing a cleaver on the knife holder. No disinfectant was used. Use the dishwasher that disinfects with chlorine or use the three-chamber sink to disinfect dishes. Wash, rinse, and then disinfect with 50-100 ppm chlorine. This was corrected with training at the time of inspection and the employee placed the cleaver in the dishwasher to wash and disinfect.
Eight containers of liquid egg mixture and one container of sauce were observed at 49-53 degrees on the lowest level of the three-door refrigerator compartment. The measured ambient temperature was 50 F. Eggs and sauce were discarded at the time of inspection. Potentially hazardous cold foods must be stored at or below 41 degrees at all times.
Noticed that the cutting board on the Cookline 2 door prep refrigerator has excessively deep grooves. Cutting boards should not have deep grooves.
Observed that the three-door refrigerated room for the preparation of cooking products at 41°F or less does not contain potentially hazardous foods. Equipment must be maintained in good working order.
