- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWELS AT HAND WASH SINK NEAR SHAWARMA MACHINES. DRYING PROVISIONS, SUCH AS DISPOSABLE PAPER TOWELS SHALL BE PROVIDED HAND WASH SINK. PIC PROVIDED PAPER TOWELS AT INSPECTION. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED 2 CANS OF PEPSI IN HND WASH SINK BEHIND CASH REGISTER. HAND WASH SINK SHALL BE EASILY ACCESSIBLE AT ALL TIMES. PIC REMOVE POP CANS FROM SINK. RISK CONTROL PLAN PROVIDED. CORRECTED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED A BAG OF RADISHES ON THE FLOOR OF THE WALK-IN COOLER. FOOD SHALL BE STORED 6 INCHES OFF THE FLOOR INSIDE COOLING UNIT. PIC HAD FOOD EMPLOYEE PLACE BAG OF RADISH ON SHELF. CORRECTED.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
06/03/2015 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED: CARTON OF EGGS STORED OVER 2 BAGS OF FRESH GARLIC 2 TUBS RAW CHICKEN STORED OVER BOX OF FRUIT , CORRECTED BY OPERATOR ORGANIZING RAW MEATS ACCORDING TO PROPER ARRANGEMENT. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 10 DAYS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED CART OF CLEAN DISHES STORED IN FRONT OF HAND WASH SINK LOCATED IN THE DISH WASHING AREA., CORRECTED BY OPERATOR MOVING THE RACK OF CLEAN DISHES FROM IN FRONT OF THE HAND SINK. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 10 DAYS.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
11/25/2014 | Routine |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- BEVERAGE NOZZLES WERE VERY DIRTY TODAY. CLEAN REGULARLY. , NOZZLES WERE CLEANED TODAY. VIOLATION CORRECTED.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- CUT AND CLEANED CARROTS WERE FOUND BELOW RAW MEATS TODAY IN WALK IN COOLER. COOLER WAS REARRANGED AT TIME OF INSPECTION SO PRODUCE IS NOW STORED ABOVE THE RAW MEATS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- THE HANDWASH SINK IN THE KITCHEN IS BLOCKED TODAY, UTENSILS ARE STORED INSIDE THE SINK BASIN
- General violation description:
- 5-205.11 - AND THE COOKLINE HANDSINK IS BLOCKED AS WELL THE RICE COOKER IS IN FRONT OF IT. CORRECT IMMEDIATELY, CLEAR SINKS FOR ACCESSIBILITY. CORRECT TODAY. , THE KITCHEN HANDWASH SINK WAS CLEARED AND THE COOKLINE HANDSINK WAS MADE ACCESSIBLE BY MOVING THE RICE COOKER TO ANOTHER TABLE. CORRECTED TODAY.
|
05/15/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- , TEST STRIPS ARE AVAILABLE IN ESTABLISHMENT AND USED DAILY. VIOLATION CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Sanitizing Solutions, Testing
- Comment:
- , TEST STRIPS ARE AVAILABLE IN ESTABLISHMENT AND USED DAILY. VIOLATION CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: System Maintained in Good Repa
- Comment:
- HOT WATER HANDLE IS REPAIRED ON COOKLINE HANDSINK. VIOLATION CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Comment:
- HOT WATER HANDLE IS REPAIRED ON COOKLINE HANDSINK. VIOLATION CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/17/2013 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- THE DISHMACHINE WAS NOT SANITIZING TODAY. THE SANITIZER WAS EMPTY. THE BUCKET WAS CHANGED AND PRIMED AND 100PPM CHLORINE WAS REACHED. VIOLATION CORRECTED. MONITOR DAILY, REWASH EVERYTHING THAT WAS WASHED TODAY., DISHMACHINE IS SANITIZING AT 100PPM CHLORINE . CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- THE DISHMACHINE WAS NOT SANITIZING TODAY. THE SANITIZER WAS EMPTY. THE BUCKET WAS CHANGED AND PRIMED AND 100PPM CHLORINE WAS REACHED. VIOLATION CORRECTED. MONITOR DAILY, REWASH EVERYTHING THAT WAS WASHED TODAY., DISHMACHINE IS SANITIZING AT 100PPM CHLORINE . CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE ARE NO TEST STRIPS FOR THE DISHMACHINE IN ESTABLISHMENT TODAY. CHLORINE TEST STRIPS MUST BE USED REGULARLY TO MAKE SURE 50-100 PPM CHLORINE IS ACHIEVED. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE., ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE ARE NO TEST STRIPS FOR THE DISHMACHINE IN ESTABLISHMENT TODAY. CHLORINE TEST STRIPS MUST BE USED REGULARLY TO MAKE SURE 50-100 PPM CHLORINE IS ACHIEVED. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE., ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR HOT WATER HANDLE ON COOKLINE HANDSINK WITHIN 10 DAYS. PLUMBING MUST BE IN GOOD WORKING ORDER. HANDSINKS MUST HAVE HOT AND COLD RUNNING WATER AT ALL TIMES. REVISIT IN 10 DAYS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR HOT WATER HANDLE ON COOKLINE HANDSINK WITHIN 10 DAYS. PLUMBING MUST BE IN GOOD WORKING ORDER. HANDSINKS MUST HAVE HOT AND COLD RUNNING WATER AT ALL TIMES. REVISIT IN 10 DAYS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Food Storage, Prohibited Areas
- Comment:
- PERSONAL ITEMS ARE STORED AWAY FROM FOOD ( OFF OF FOOD STORAGE SHELVES BY COOKLINE)
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Food Storage, Prohibited Areas
- Comment:
- PERSONAL ITEMS ARE STORED AWAY FROM FOOD ( OFF OF FOOD STORAGE SHELVES BY COOKLINE)
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
|
11/18/2013 | Routine |
- Critical: Food Contact with Equipment an
- Comment:
- THE CUTTING BOARDS ARE ALL NEW AND CLEAN. VIOLATION CORRECTED.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Food Contact with Equipment an
- Comment:
- THE CUTTING BOARDS ARE ALL NEW AND CLEAN. VIOLATION CORRECTED.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE PREP TABLE COOLER HAS BEEN REPAIRED, FREON ADDED. THE CHICKEN BELOW IS 43F( THE ESTABLISHMENT IS USING TIME AS WELL FOR ALL ITEMS IN TOP OF TABLE) VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE PREP TABLE COOLER HAS BEEN REPAIRED, FREON ADDED. THE CHICKEN BELOW IS 43F( THE ESTABLISHMENT IS USING TIME AS WELL FOR ALL ITEMS IN TOP OF TABLE) VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation
- Comment:
- , THE DRY STORAGE ROOM HAS BEEN REARRANGED, CHEMICALS ARE ON THE BOTTOM SHELVES AWAY FROM FOOD. VIOLATION CORRECTED.
- General violation description:
- 7-301.11 - POISONOUS OR TOXIC MATERIALS shall be stored and displayed for retail sale so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Separation
- Comment:
- , THE DRY STORAGE ROOM HAS BEEN REARRANGED, CHEMICALS ARE ON THE BOTTOM SHELVES AWAY FROM FOOD. VIOLATION CORRECTED.
- General violation description:
- 7-301.11 - POISONOUS OR TOXIC MATERIALS shall be stored and displayed for retail sale so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
|
06/10/2013 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment cutting board
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- THE CUTTING BOARD AT THE JUICE COUNTER IS SEVERELY STAINED AND SCORED. THE MEAT CUTTING BOARD IN THE KITCHEN IS ALSO STAINED AND SCORED. REPLACE OR REFINISH CUTTING BOARDS WITHIN 10 DAYS. REVISIT IN 10 DAYS. ,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Food Contact with Equipment an
- Items:
- Equipment cutting board
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- THE CUTTING BOARD AT THE JUICE COUNTER IS SEVERELY STAINED AND SCORED. THE MEAT CUTTING BOARD IN THE KITCHEN IS ALSO STAINED AND SCORED. REPLACE OR REFINISH CUTTING BOARDS WITHIN 10 DAYS. REVISIT IN 10 DAYS. ,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE PREP TABLE COOLER HAD CUT TOMATOES AT 55F, GARLIC SAUCE AT 50F, BABA GANOUCH IN THE BOTTOM OF UNIT 44F. ADJUST UNIT IMMEDIATELY SO THAT POTENTIALLY HAZARDOUS FOODS ARE HELD UNDER 41F AT ALL TIMES. DISCARD TOMATOES AND GARLIC SAUCE IMMEDIATELY. TIME MARK TO DISCARD WITHIN 4 HOURS IF NOT ABLE TO HOLD PHF'S UNDER 41F. REVISIT IN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE PREP TABLE COOLER HAD CUT TOMATOES AT 55F, GARLIC SAUCE AT 50F, BABA GANOUCH IN THE BOTTOM OF UNIT 44F. ADJUST UNIT IMMEDIATELY SO THAT POTENTIALLY HAZARDOUS FOODS ARE HELD UNDER 41F AT ALL TIMES. DISCARD TOMATOES AND GARLIC SAUCE IMMEDIATELY. TIME MARK TO DISCARD WITHIN 4 HOURS IF NOT ABLE TO HOLD PHF'S UNDER 41F. REVISIT IN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation
- Items:
- Retail toxic material(s)
- Problems:
- Stored over/with Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- CHEMICAL STORAGE IN THE DRY STORAGE ROOM IN ON THE SHELF OVER THE DRY FOOD ITEMS, BEANS, LENTILS ETC. REARRANGE SHELVES SO THAT CHEMICALS ARE ON THE BOTTOM SHELF UNDERNEATH THE FOOD ITEMS. CORRECT WITHIN 10 DAYS. , ,
- General violation description:
- 7-301.11 - POISONOUS OR TOXIC MATERIALS shall be stored and displayed for retail sale so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Separation
- Items:
- Retail toxic material(s)
- Problems:
- Stored over/with Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- CHEMICAL STORAGE IN THE DRY STORAGE ROOM IN ON THE SHELF OVER THE DRY FOOD ITEMS, BEANS, LENTILS ETC. REARRANGE SHELVES SO THAT CHEMICALS ARE ON THE BOTTOM SHELF UNDERNEATH THE FOOD ITEMS. CORRECT WITHIN 10 DAYS. , ,
- General violation description:
- 7-301.11 - POISONOUS OR TOXIC MATERIALS shall be stored and displayed for retail sale so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
|
05/09/2013 | Routine |
| No violation noted during this evaluation. | 11/12/2012 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dried food debris on the can opener blade and holder. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed shrimp and salmon in the display cooler at 52 and 48 degrees F respectively. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler to provide correct temperature. Discard fish after 2 hours in the temperature danger zone of 41-135 degrees F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy baffle filters and fire suppression nozzles in exhaust hood. Clean to sight and touch on a weekly basis.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed badly worn handwashing sign for cookline handsink. Provide a new handwashing sign.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Observed gaps in baffle filters above the cooking equipment. Install spacer bars to eliminate gaps.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
10/30/2012 | Routine |
| No violation noted during this evaluation. | 04/13/2012 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Storage container(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed soiled dish rack cart in the dishroom. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis. Repeat violation. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the top of the dishmachine to remove lime scale build-up.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean the fire suppression nozzles to remove grease on a weekly basis.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Install coverplates over loose wires in wall behind the ice machine.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Repair or replace the broken hand dryer in the women's restroom.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the cookline handsink to remove food debris.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Ventilation Hoods, Drip preven
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Install spacer bars in exhaust hood to eliminate gaps between baffle filters.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
04/02/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/14/2011 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Storage container(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed soiled storage cart in dishroom. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no consumer advisories on the menus. Potentially hazardous food that is cooked to order must have a consumer advisory in menu. Provide advisories on all menus.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed flies by mop sink. Pests must be eliminated. Contact a licensed pest control operator.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed cracked ice scoop for ice machine. Food contact equipment must be smooth and easily cleanable. Replace with new scoop.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed water shut off to the cookline handsink. Hot and cold water under pressure must be provided at handsink. Repair or replace the handsink.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Provide a quaternary ammonia test kit for checking the sanitizer in the 3 compartment sink.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a metal stem thermometer that measures from o degrees F up to 220 degrees F.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towels for the front counter handsink.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Remove items stored in dishroom handsink. Keep handsink accessible.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide conspicuous thermometers in kitchen reach-in coolers.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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09/28/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about Al-Saha Restaurant, 14246 W. Warren, Dearborn, MI 48126 »