LAN CITY HAND-PULLED NOODLE: Inspection on June 24, 2018

Date: 
June 24, 2018
Location: 
LAN CITY HAND-PULLED NOODLE
2612 WASHTENAW
YPSILANTI, MI 48197
Priority Violations: 
5
Priority Foundation Violations: 
5
Core Violations: 
6
Compliance: 
In Compliance
Comments: 
Routine Inspection:
Details: 

LAN CITY HAND-PULLED NOODLE

Violation: 
3-501.16
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Potentially Hazardous Food (Ti
Comments: 
ASSORTED POTENTIALLY HAZARDOUS FOODS FOUND IN THE WALK IN COOLER AT 46 - 48 DEGREES F. THE AMBIENT AIR TEMPERATURE WAS 48 DEGREES F. FOOD IN THE FRONT PREP COOLER FOUND AT 48 DEGREES F. THIS FOOD WAS RECENTLY REMOVED FROM WALK IN COOLER AND PLACED IN THE FRONT PREP COOLER (NOTE OTHER FOODS THAT WERE STORED IN THIS UNIT WERE AT PROPER TEMPERATURE) POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 41 DEGREES F OR BELOW TO MINIMIZE POTENTIAL FOR BACTERIAL CONTAMINATION AND TOXIN PRODUCTION. FOODS THAT HAD BEEN COOKED TODAY WERE FOUND IN THE WALK IN COOLER AT 52 TO 55 DEGREES F. AT THE TIME OF INSPECTION, CORRECTED BY READY TO EAT FOODS BEING DISCARDED AND OTHER FOODS JUST COOKED TODAY WERE RELOCATED TO WORKING REFRIGERATORS. TEMPERATURE) SEE COOLING AND COOLING METHODS 3-501.14 AND 3-501.15. THE UNIT IS NOT HOLDING FOOD AT PROPER TEMPERATURE. PIC CALLED FOR REPAIR OF UNIT AT TIME OF INSPECTION. sEE 4-501.11 , THE REFRIGERATOR HAS BEEN REPAIRED AND IS FUNCTIONING PROPERLY. AMBIENT AIR TEMP AT 35 DEGREES F. POTENTIALLY HAZARDOUS FOODS TEMPED AT 35 DEGREES F. CORRECTED.,
Items: 
Cold food item(s)
Problems: 
Stored above 41 degrees F
Corrections: 
Store below 41 degrees F.

LAN CITY HAND-PULLED NOODLE

Violation: 
3-501.16
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Potentially Hazardous Food (Ti
Comments: 
AT ONSET OF INSPECTION NUMEROUS FOODS WERE FOUND AT THE FRONT SERVICE AREA NOT BEING MAINTAINED AT PROPER TEMPERATURE INCLUDING RICE. RICE WAS TEMPED AT 95 DEGREES. POTENTIALLY HAZARDOUS FODOS MUST BE MAINTAINED AT 135 DEGREES F OR BELOW. CORRECTED. CORRECTED BY DISCARDING RICE. ALTHOUGH SEVERAL OF THE FOODS HAD JUST BEEN COOKED AND WERE ABOVE 135 DEGREES F, THE FACILITY NEEDS ADDITIONAL HOT HOLDING WARMERS OR TABLE TOP STEAMERS TO ACCOMMODATE ALL FOODS THAT WERE SITTING IN CONTAINERS ON THE FLOOR. PROVIDE ADDITIONAL HOT HOLDING EQUIPMENT FOR THESE FOOD ITEMS. SUBMIT MANUFACTURER'S SPECIFICATION SHEETS PRIOR TO ORDERING FOR APPROVAL.,
Items: 
Hot food item(s)
Locations: 
food preparation area
Problems: 
Stored below 135 degrees F
Corrections: 
Store above 135 degrees F.

LAN CITY HAND-PULLED NOODLE

Violation: 
3-501.16
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Potentially Hazardous Food (Ti
Comments: 
REHYDRATED RICE NOODLES FOUND IN ROOM TEMPERATURE WATER. TEMPED AT 69 DEGREES F. ONCE REHYDRATED, RICE NOODLES ARE POTENTIALLY HAZARDOUS AND MUST BE MAINTAINED AT 41 DEGREES F OR BELOW TO MINIMIZE POTENTIAL FOR BACTERIAL GROWTH AND TOXIN PRODUCTION. YOU MAY ADD ICE TO THE WATER TO KEEP RICE NOODLES AT 41 DEGREES F OR BELOW. SPROUTS FOUND ON TOP OF PREP UNIT AT ROOM TEMPERATURE. TEMPED AT 70 DEGREES F. CUT BOK CHOY FOUND IN LARGE TUB ON CART OUT AT ROOM TEMPERATURE. TEMPED AT 75 DEGREES F. CUT CABBAGE FOUND AT ROOM TEMPERATURE. TEMPED AT 72 DEGREES F. POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 41 DEGREES F OR BELOW. CORRECTED BY DISCARDING SPROUTS AND CUT CABBAGE AT TIME OF INSPECTION. CUT BOK CHOY WAS CONSUMED DURING LUNCH RUSH WITHIN 4 HOURS OF REMOVAL FROM TEMPERATURE CONTROL. CONSIDER USING TIME INSTEAD OF TEMPERATURE CONTROL FOR THE BOK CHOY ON CART DURING RUSHES. ,
Items: 
Cold food item(s)
Problems: 
Stored above 41 degrees F
Corrections: 
Store below 41 degrees F.

LAN CITY HAND-PULLED NOODLE

Violation: 
4-501.11
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Good Repair and Proper Adjustm
Comments: 
AT ONSET OF INSPECTION NUMEROUS FOODS WERE FOUND AT THE FRONT SERVICE AREA NOT BEING MAINTAINED AT PROPER TEMPERATURE INCLUDING RICE. RICE WAS TEMPED AT 95 DEGREES. POTENTIALLY HAZARDOUS FODOS MUST BE MAINTAINED AT 135 DEGREES F OR BELOW. CORRECTED. CORRECTED BY DISCARDING RICE. ALTHOUGH SEVERAL OF THE FOODS HAD JUST BEEN COOKED AND WERE ABOVE 135 DEGREES F, THE FACILITY NEEDS ADDITIONAL HOT HOLDING WARMERS OR TABLE TOP STEAMERS TO ACCOMMODATE ALL FOODS THAT WERE SITTING IN CONTAINERS ON THE FLOOR. PROVIDE ADDITIONAL HOT HOLDING EQUIPMENT FOR THESE FOOD ITEMS. SUBMIT MANUFACTURER'S SPECIFICATION SHEETS PRIOR TO ORDERING FOR APPROVAL. TO CORRECT PROVIDE ADDITIONAL HOT HOLDING EQUIPMENT. ASSORTED POTENTIALLY HAZARDOUS FOODS FOUND IN THE WALK IN COOLER AT 46 - 48 DEGREES F. THE AMBIENT AIR TEMPERATURE WAS 48 DEGREES F. FOOD IN THE FRONT PREP COOLER FOUND AT 48 DEGREES F. THIS FOOD WAS RECENTLY REMOVED FROM WALK IN COOLER AND PLACED IN THE FRONT PREP COOLER (NOTE OTHER FOODS THAT WERE STORED IN THIS UNIT WERE AT PROPER TEMPERATURE) POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 41 DEGREES F OR BELOW TO MINIMIZE POTENTIAL FOR BACTERIAL CONTAMINATION AND TOXIN PRODUCTION. FOODS THAT HAD BEEN COOKED TODAY WERE FOUND AT 52 TO 55 DEGREES F. AT THE TIME OF INSPECTION, READY TO EAT FOODS WERE DISCARDED AND OTHER FOODS JUST COOKED TODAY WERE RELOCATED TO WORKING REFRIGERATORS. TEMPERATURE) SEE COOLING AND COOLING METHODS 3-501.14 AND 3-501.15. THE UNIT IS NOT HOLDING FOOD AT PROPER TEMPERATURE. PIC CALLED FOR REPAIR OF UNIT AT TIME OF INSPECTION. TO CORRECT REPAIR UNIT AND KEEP FOODS RELOCATED IN FUNCTIONING UNITS UNTIL REPAIRED. REFRIGERATION MECHANIC WAS ON SITE WITHIN 30 MINUTES OF BEING CALLED. FOUND EXCESS HEAT BUILD UP ON TOP OF WALK IN COOLER DUE TO ITEMS BEING STORED UP THERE AND LACK OF ATTIC VENTILATION. THEY WERE REMOVED AND FAN PLACED TO EXHAUST HEAT. LINES WERE CHECKED AND RECHARGED WITH REFRIGERANT. AT END OF INSPECTION. AMBIENT AIR IN UNIT HAD DROPPED DOWN TO 40 DEGREES F. DRY ICE WAS OBTAINED FOR THE UNIT TO HELP EXPEDITE COOLING OF THE UNIT. FOOD TEMPERATURES ALSO HAD DROPPED DOWN BY END OF INSPECTION TO REQUIRED TEMPERATURE. , THE REFRIGERATOR HAS BEEN REPAIRED AND IS FUNCTIONING PROPERLY. AMBIENT AIR TEMP AT 35 DEGREES F. POTENTIALLY HAZARDOUS FOODS TEMPED AT 35 DEGREES F. CORRECTED. ONE WARMER PROVIDED. PROVIDE ADDITIONAL COMMERCIAL UNITS AS DISCUSSED.,
Items: 
Equipment
Locations: 
bar handsink
Problems: 
Do not meet requirements of rule
Corrections: 
Repair/replace to meet requirements of rule.

LAN CITY HAND-PULLED NOODLE

Violation: 
3-501.15
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Cooling Methods
Comments: 
ASSORTED COOKED VEGETABLE FOUND PLATED AND COVERED IN THE SUSHI BAR COOLER COOKED EARLIER IN THE AM APPROXIMATELY 4 HOURS BEFORE BEING TEMPED. THIS IS AN IMPROPER METHOD FOR RAPIDLY COOLING FOODS. COOL FOODS IN SHALLOW PANS OR DISHES IN WALK IN COOLER. KEEP UNCOVERED AND ONCE REACHES 41 DEGREES F, IT IS OK TO COVER AND PLACE INTO SUSHI DISPLAY REFRIGERATOR. ASSORTED COOKED POTENTIALLY HAZARDOUS FOODS FOUND AT 52 - 55 DEGREES F IN THE WALK IN COOLER IN LARGE DEEP CONTAINERS, SOME COVERED, SOME UNCOVERED. THIS IS AN IMPROPER METHOD FOR RAPIDLY COOLING FOODS. COOL FOODS IN SHALLOW PANS UNCOVERED UNTIL REACHING 41 DEGREES F. THEN THE FOOD CAN BE COMBINED IN LARGER CONTAINERS AND COVERED. SEE 3-501.16 AND 4-501.11 REGARDING WALK IN COOLER COLD HOLDING TEMPERATURES AND EQUIPMENT REPAIR. CORRECT AS INDICATED ABOVE. ,
Items: 
Food item(s) cooled
Locations: 
front counter sushi bar
Problems: 
Improperly Covered
Corrections: 
Cool items uncovered on the top shelf of cooler.

LAN CITY HAND-PULLED NOODLE

Violation: 
3-501.17
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Ready-to-Eat, Potentially Haza
Comments: 
THE FACILITY HAS NOT IMPLEMENTED A DATE MARKING SYSTEM. DATE MARKING IS REQUIRED ON ALL READY TO EAT FOODS INCLUJDING COOKED FOOD THAT ARE POTENTIALLY HAZARDOUS FOODS WHICH ARE HELD COLD IN EXCESS OF 24 HOURS. THE MAXIMUM CONSUME BY DATE CANNOT EXCEED 7 DAYS. FOOD MUST BE CONSUMED OR DISCARDED BY THE EXPIRATION/COMSUME BY DATE. TO CORRECT IMPLEMENT A DATE MARKING SYSTME AND LABEL FOODS AS INDICATED ABOVE. ,
Items: 
In house prepared ready-to-eat potentially hazardous food(s)
Locations: 
Numerous locations
Problems: 
Without date of consumption marking
Corrections: 
Provide proper date marks as stated above.

LAN CITY HAND-PULLED NOODLE

Violation: 
5-205.11
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Using a Handwashing Sink
Comments: 
HAND SINKS WERE INACCESSIBLE FOR ROUTINE HAND WASHING. A LARGE ROLL CART BLOCKED THE KITCHEN HANDSINK. BUCKETS AND CONTAINERS BLOCKED ACCESS TO FONTT PREP AREA HAND SINK. HAND SINKS MUST BE ACCESSIBLE FOR ROUTINE HAND WASHING AT ALL TIMES. DO NOT STORE ROLL CARTS, CONTAINERS, BUCKETS OR ANY OTHER ITEMS IN FRONT OF OR IN THE SINK BASIN. TO CORRECT FIND ANOTHER LOCATION FOR THE ROLL CART AND CONTAINERS AND BUCKETS TO ALLOW ACCESS TO HAND SINKS FOR ROUTINE HAND WASHING., HANDSINKS WERE ACCESSIBLE FOR ROUTINE HAND WASHING AND NOLONGER BLOCKED BY CONTAINERS OR ROLL CART. ROLL CART IS NOT RELOCATED TO SIDE OF COOLER AND GARBAGE CAN SIDE OF COOLING EQUIPMENT ALLOWING ACCESS TO HANDSINKS. CORRECTED.,
Items: 
Handwashing sink(s)
Locations: 
prep area handsink
Problems: 
Not easily accessible
Corrections: 
Make easily accessible.

LAN CITY HAND-PULLED NOODLE

Violation: 
6-301.11
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Handwashing Cleanser, Availabi
Comments: 
SOAP MISSING FROM EMPLOYEE RESTROOM HANDSINK. PROVIDE SOAP FOR PROPER HAND WASHING. TO CORRECT PROVIDE SOAP FOR THE HANDSINK IN THE EMPLOYEE RESTROOM., SOAP PROVIDED FOR EMPLOYEE RESTROOM HANDSINK. CORRECTED.,
Items: 
Soap at handsink
Locations: 
employee restroom handsink
Problems: 
Not provided At hand sink
Corrections: 
Provide

LAN CITY HAND-PULLED NOODLE

Violation: 
2-102.11
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Demonstration
Comments: 
THE MANAGER WAS UNABLE TO ENSURE COMPLIANCE WITH BASICS OF FOOD SAFETY INCLUDING HANDWASHING, HOT AND COLD HOLDING, COOLING, DATEMARKING, MONITORING TEMPERATURES, FOOD PROTECTION, ETC. THE MANAGER MUST ENSURE COMPLIANCE WITH FOOD SAFETY AND SANITATION DURING ALL HOURS OF OPERATION INCLUDING RUSH PERIODS. TO CORRECT IMPLEMENT STANDARD OPERATING PROCEDURES FOR ALL OF THE ABOVE AND RETRAIN EMPLOYEES FOR PROPER COMPLIANCE WITH THE FOOD CODE AND FOOD LAW. PROVIDE ADDITIONAL EQUIPMENT AS NECESSARY TO ENSURE POTENTIALLY HAZARDOUS FOODS ARE MAINTAINED AT PROPER TEMPERATURES.,
Items: 
Person-in-charge
Problems: 
Not ensuring compliance
Corrections: 
Person-in-charge must ensure compliance with items listed above.

LAN CITY HAND-PULLED NOODLE

Violation: 
3-305.11
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Food Storage
Comments: 
FOODS FOUND STORED ON THE FLOOR AT THE FRONT COUNTER AT ONSET OF INSPECTION IN CONTAINERS AND BUCKETS. OPENED BAGS OF FLOUR FOUND STORED ON FLOOR IN THE REAR STORAGE AREA. ASSORTED SAUCES IN CONTAINERS FOUND STORED ON THE FLOOR THROUGHOUT THE FACILITY. FOODS MUST BE PROPERLY PROTECTED STORED A MINIMUM OF 6" ABOVE THE FLOOR TO MINIMIZE POTENTIAL FOR CONTAMINATION OF THOSE FOODS. TO CORRECT STORE ON SHELVING 6" ABOVE FLOOR OR IN CONTAINERS ON WHEELS. KEEP COVERED.
Items: 
Food item(s) in storage
Locations: 
front counter area
Problems: 
Stored on floor or less than 6 inches above floor
Corrections: 
Store in protected manner.

LAN CITY HAND-PULLED NOODLE

Violation: 
6-501.12
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Cleaning, Frequency and Restri
Comments: 
FLOORS UNDER THE COOKING EQUIPMENT FOUND WITH EXCESS GREASE BUILD UP BEING SOAKED UP WITH RAG OR BAG. EXCESS FOOD DEBRIS UNDER THE COOKING EQUIPMENT, DISHROOM, STORAGE AREAS ETC. KEEP THESE AREAS ROUTINELY CLEANED TO MINIMIZE HARBORAGE FOR INSECTS/RODENTS AND TO MINIMIZE POTENTIAL FOR CONTAMINATION. CORRECT AS INDICATED ABOVE.
Items: 
Physical facilities/structures
Locations: 
Numerous locations
Problems: 
Not clean
Corrections: 
Keep clean

LAN CITY HAND-PULLED NOODLE

Violation: 
6-301.14
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Handwashing Signage
Comments: 
HAND WASH SIGNAGE MISSING FROM EMPLOYEE RESTROOM AND THE WOMEN'S RESTROOM HANDSINK. PROVIDE PROPER HANDWASH SIGNS AT THIS HANDSINK AND OTHER HAND SINKS IF MISSING. CORRECT BY PROVIDING HAND WASH SIGNS.
Items: 
Handwashing signage
Locations: 
restroom(s)
Problems: 
Not provided At hand sink
Corrections: 
Provide

LAN CITY HAND-PULLED NOODLE

Violation: 
6-202.14
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Toilet Rooms, Enclosed
Items: 
Toilet room(s) employee
Locations: 
employee restroom door(s)
Problems: 
Not provided with Self-closing door
Corrections: 
Provide self-closing door.

LAN CITY HAND-PULLED NOODLE

Violation: 
5-205.15
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
System Maintained in Good Repa
Comments: 
THE THREE COMPARTMENT SINK FAUCET LEAKS ALL OVER. REPAIR OR REPLACE TO ELIMINATE LEAKING.
Items: 
Plumbing system water line(s)
Locations: 
three compartment sink faucet
Problems: 
Not maintained
Corrections: 
Maintain in good repair

LAN CITY HAND-PULLED NOODLE

Violation: 
4-501.114
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Manual and Mechanical Warewash
Comments: 
THE DISHMACHINE WAS NOT DISPENSING ANY SANITIZER AT THE TIME OF THE INSPECTION. UTENSILS AND DISHES AND EQUIPMENT MUST BE PROPERLY SANITIZED WITH 50 - 100 PPM CHLORINE. CALL FOR REPAIR OF UNIT. CORRECT AS INDICATED ABOVE AND IN THE INTERIM PROVIDE MANUAL SANITIZATION OF ALL UTENSILS AND DISHES BY USING 3C SINK WITH PROPER CONCENTRATION OF SANITIZER. AT END OF INSPECTION ECOLAB HAD BEEN CONTACTED AND WAS ON THE WAY TO REPAIR THE UNIT. MANAGER/OWNER WITH MANUALLY SANITIZE UTENSILS UNTIL UNIT IS REPAIRED., THE DISHMACHINE WAS DISPENSING 50 PPM CL AT FIRST CYCLE AND CONTINUOUSLY. CORRECTED.,
Items: 
Chlorine solution concentration
Locations: 
dishwasher area
Problems: 
Below 25 ppm
Corrections: 
Provide correct concentration as stated above.

LAN CITY HAND-PULLED NOODLE

Violation: 
2-301.14
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
When to Wash
Comments: 
MOST EMPLOYEES WERE OBSERVED TO NOT WASH HANDS AS REQUIRED DURING THE INSPECTION AND AS EVIDENCED BY BLOCKED HANDSINKS AND LACK OF HAND WASHING SUPPLIES. HANDWASHING IS REQUIRED AS INDICATED ABOVE TO MINIMIZE POTENTIAL FOR CONTAMINATION OF FOOD. TO CORRECT RETRAIN EMPLOYEES ON WHEN TO WASH HANDS. , EMPLOYEES OBSERVED TO WASH HANDS PRIOR TO ONSET OF BEGINNING FOOD PREP/COOK AT TIME OF FOLLOW UP INSPECTION. CORRECTED.,
Items: 
Employee(s)
Problems: 
Did not wash hands
Corrections: 
Hands shall be washed with hot water and soap for at least 20 seconds after contamination.