- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- The individually portioned Coleslaw containers and Rice pudding containers were not date marked. Ready to Eat (RTE). Potentially Hazardous Food (PHF) shall be date marked. Maximum time allowed to store the RTE, PHF is 7 days including the preparation date. After 7 days Lysteria Monocytogenes may grow to hazardous levels. At the time of inspection the above items were date marked and the violation was corrected.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
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01/21/2014 | Routine Inspection |
| No violation noted during this evaluation. | 07/30/2013 | Routine Inspection |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- THE COLESLAW AND RICE PUDDING WERE NOT DATE MARKED. READY TO EAT(RTE), POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE DATE MARKED. MAXIMUM ALLOWED TIME IS 7 DAYS INCLUDING THE PREPARATION DATE. AFTER 7 DAYS DISCARD THE RTE,PHF BECAUSE THE LYSTERIA MONOCYTOGENES MAY GROW TO THE HAZARDOUS LEVELS. THE OPERATOR MARKED THE DISCARD DATES AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- CLEANED MOP HEADS WERE STORED NEAR THE CLEANED DISHES. AT THE TIME OF INSPECTION THE MOP HEADS WERE STORED IN THE MOP SINK AND THE VIOLATION WAS CORRECTED. TO AVOID CONTAMINATION DO NOT STORE THEM ABOVE OR NEAR THE UTENSILS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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01/25/2013 | Routine Inspection |
- Critical: Compliance with Food Law
- Items:
- Food source(s)
- Locations:
- Cooler/s
- Problems:
- Do not comply with law
- Corrections:
- Remove from facility.
- Comment:
- HOME CANNED JARS OF FAT OBSERVED IN A COOLER. REMOVE FROM FACILITY. CORRECTED BY REMOVING.
- General violation description:
- 3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under 3-402.11
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- Display Case
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- CHICKEN AT 112F, AND POTATOES AT 126-131F. HOLD AT OR ABOVE 135F. CORRECTED BY REHEATING AND TURNING UP THE HOT HOLDER FROM 2 TO 7. NOTE: USING A FOOD THERMOMETER, ENSURE PROPER HOLDING TEMPERATURES.
- 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)
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- Improperly Not under refrigeration
- Corrections:
- Store under refrigeration.
- Comment:
- CHICKEN AT 97F IN COVERED CONTAINER ON COUNTER, GYRO MEAT AT 77F ON COUNTER. THE PERSON IN CHARE (OWNER) STATED THAT THE FOOD WAS COOLING. COOL USING RAPID COOLING METHODS, UNDER REFRIGERATION AS STATED ABOVE. THE FOOD WAS TAKEN TO A COOLER.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Food labels
- Items:
- Packaged food label(s)
- Locations:
- Display Case
- Problems:
- Missing
- Corrections:
- Provide.
- Comment:
- CONSUMER SELF-SERVE DESERT ITEMS WITHOUT LABELS. PROVIDE LABELS OR REMOVE FROM SELF SERVE AREA.
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
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07/31/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED BY EATING IN THE DINING ROOM. NO EMPLOYEE FOOD OBSERVED IN THE KITCHEN.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Preventing Contamination from
- Comment:
- CORRECTED BY USING GLOVES.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY DATE MARKING REQUIRED FOOD.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTED BY SCREENING EMPLOYEES USING MDA FORMS.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY REARRANGING RAW MEAT AND EGGS TO BELOW READY TO EAT FOOD (AND SEPARATED BY TYPE).
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED BY SANITIZING AT 100 PPM IN THE DISH MACHINE.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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01/26/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Locations:
- prep table Kitchen Area
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- THE COOK'S LUNCH IS ON THE TABLE WHERE VEGETABLES ARE BEING CUT. EAT IN AN APPROVED, DESIGNATED BREAK AREA OR IN THE DINING ROOM.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- SANDWICH STATION
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED COOK ASSEMBLING ROLL UP SANDWICH WITH BARE HANDS. PREVENT HAND CONTACT AS STATED. THE OPERATOR STATED THAT THE GLOVES MELT WHEN HANDLING HOT FOOD. A BARE HAND CONTACT EXEMPTION FORM WAS PROVIDED BY WCHD TODAY. A FOLLOW UP WILL BE CONDUCTED.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- 2 CONTAINERS OF FETA CHEESE, 2 LAMB STOCK, 4 HUMMUS, 2 CONTAINERS OF CABBAGE ROLLS, COOKED GYRO MEAT, LENTIL SOUP, SALSA WITHOUT DATE OF CONSUMPTION IN VARIOUS COOLERS. DATE MARK AS STATED ABOVE. ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEES HAVE NOT BEEN SCREENED FOR BIG 5 FOODBORNE ILLNESS EXPOSURE: USING THE FORMS PROVIDED, PLEASE SCREEN ALL EMPLOYEES, OR DEVELOP YOUR OWN PROCEDURE FOR SCREENING THAT COMPLIES WITH THE MICHIGAN FOOD CODE.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- Cooler/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 RAW CHICKEN OVER RICE AND PRODUCE, RAW EGGS OVER TOMATOES IN THE WALK IN COOLER. RAW CHICKEN OVER VEGETABLES IN THE DRAWER COOLERS OF THE MAKE TABLE. RAW, MARINATING MEAT OVER HUMMUS IN THE UPRIGHT COOLER. STORE RAW ANIMAL FOOD BELOW/AWAY FROM READY TO EAT FOOD.,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE SANITIZER TESTED AT BELOW 50 PPM CHLORINE (APPROX 10 PPM). PROVIDE 50 -100 PPM.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s), Dispensing utensil(s)
- Locations:
- Kitchen Area
- Problems:
- Improperly stored With handle in product, Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store with handle extended out of product., Store in manner that does not contaminate items
- Comment:
- THE SCOOP HANDLE IS IN THE LEMON SALT, OTHER BULK FOOD BINS HAVE CUPS WITHOUT HANDLES IN THE FOOD. PROVIDE SCOOPS WITH HANDLES, AND STORE THE HANDLES OUT OF THE FOOD TO PREVENT UNNECESSARY HAND CONTACT WITH FOOD.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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01/09/2012 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- FETA CHEESE, TURKEY AND ROAST BEEF LUNCH MEAT WITHOUT DATE OF CONSUMPTION. DATE MARK AS STATED ABOVE. CORRECTED BY DATE MARKING.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- Cooler/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:
- RAW FISH STORED OVER HUMMUS. RAW BEEF STORED OVER AND NEXT TO GARLIC SAUCE AND OTHER SAUCES. CORRECTED BY RE-LOCATING THE RAW ANIMAL FOOD BELOW OTHER FOOD.
- 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: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- FETA CHEESE, TURKEY AND ROAST BEEF LUNCH MEAT WITHOUT DATE OF CONSUMPTION. DATE MARK AS STATED ABOVE. CORRECTED BY DATE MARKING.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- Cooler/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:
- RAW FISH STORED OVER HUMMUS. RAW BEEF STORED OVER AND NEXT TO GARLIC SAUCE AND OTHER SAUCES. CORRECTED BY RE-LOCATING THE RAW ANIMAL FOOD BELOW OTHER FOOD.
- 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
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07/06/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about Babba's Kabob & Chicken, 35545 W. Michigan Ave., Wayne, MI 48184 »