Fruit fly strips, expired tuna salad top food inspections for Ann Arbor area

J. Scott Park | MLive.com

Ichiban Japanese Steak House & Sushi Bar (4641 Washtenaw Ave., Ann Arbor) had two priority violations and a total of nine violations overall. Here are some of the violations included in the report:

Observed raw salmon being stored above onions in the 2-door reach-in hibachi cooler. All raw animal food must be stored below ready to eat foods and according to cooking temperature to avoid cross contamination. To correct, properly store ready-to-eat food above raw food and follow proper raw food storage guidelines. Partially corrected at time of inspection: PIC rearranged hibachi cooler and placed onions above the raw salmon. Observed soft shell crabs being stored above ready-to-eat mixed vegetables in the 2-door reach-in prep cooler across from the cook line. All raw animal food must be stored below ready-to-eat foods and according to cooking temperature to avoid cross contamination. To correct, properly store ready-to-eat food above raw food and follow proper raw food storage guidelines. Partially corrected at time of inspection: PIC rearranged the 2-door reach-in prep cooler across from the cook line and place the mixed vegetables above the raw soft-shell crab.

Observed raw shrimp on a plate on the prep table near the ware washing machine between 60 F and 64 F. The PIC indicated that the raw shrimp was prepared, shelled, and deveined around 11:00 am. Cold TCS food shall be maintained at 41 F or below. To correct, prep raw shrimp in small batches, use shallow pans, and keep prepped shrimp under refrigeration at 41 F or below. Temporarily corrected during routine inspection: PIC discarded raw prepped shrimp. Observed large container of raw prepared shrimp between 59 F and 63 F in the 2-door standing reach-in cooler near the office. The PIC indicated that the raw shrimp was prepared, shelled, and deveined around 11:00 am. Cold TCS food shall be maintained at 41 F or below. To correct, prep raw shrimp in small batches, use shallow pans, and keep prepped shrimp under refrigeration at 41 F or below. Temporarily corrected during routine inspection: PIC discarded raw prepped shrimp.

Observed glass in the office with cigarette butts, a pack of cigarettes on the counter, and a heavy smoke smell in the office area. The office is separated from the kitchen by a curtain and is near a 2-door reach-in cooler and liquor storage. Areas for tobacco use shall be located outside of a food establishment. To correct, do not smoke inside the food establishment and require employees to keep smoking paraphernalia on oneself.

Observed numerous personal care items being stored on the shelving above the cook line and prep coolers in the kitchen. Employee personal care items shall be stored to prevent contamination of food, equipment, utensils, etc. To correct, store as indicated above.

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