- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the smoothie cooler. A conspicuos thermometer was provided in my presence. Violation corrected.
- 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)
- 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 gap between baffle filters in exhaust hood above cooking equipment. Install a spacer bar to eliminate the gap.
- 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.
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01/08/2015 | Routine |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly In large container Stock pot
- Corrections:
- Utilize long, shallow pans.
- Comment:
- Observed soup at 133f and at 46f in very large metal pots, cooling in the walk in cooler. The owner stated that ice is added to the ingredients, however. additional measures are needed, such as using shallow pans, ice bath, cooling wands. Corrected by cooling in an ice bath with frequent stirring.
- 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
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07/18/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- AREAS ARE DIRTY IN KITCHEN ON WALLS AND FLOORS. CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALLS HAVE HOLES, ETC. REPAIR. OWNER IN PROCESS OF REPLACING/REPAIRING WALLS AND CLEANING.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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01/28/2014 | Routine |
| No violation noted during this evaluation. | 07/23/2013 | Routine |
- Critical: Characteristics
- Items:
- Single-service/use articles
- Locations:
- walk-in cooler(s) food contact surfaces
- Problems:
- Constructed from materials that are not Impart colors, odors, or tastes to food
- Corrections:
- Provide safe, approved materials.
- Comment:
- Observed black plastic bag used a food covering for a container of parsley
- General violation description:
- 4-102.11 - replace with food grade transparent plastic wrap. CORRECTION MADE: Observed transparent plastic wrap used to cover the container of parsley. The owner will no longer use the black plastic bags for food storage.
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01/10/2013 | Routine |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- Wait station Beverage machine pop caps and spigots
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- Observed mold residue on the underside of: i.) cutting boards ii.) fountain head dispenser Sanitize after cleaning . CORRECTION MADE: Observed the cited surfaces cleaned and sanitized. The owner's has instructed the employees to increase the frequency of the clean and sanitize surfaces from once a week to once daily.
- 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
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- dish washing area
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed the wet mop stored in the mop bucket
- General violation description:
- 6-501.16 - drape or hang the wet mop to increase air flow for effective air drying to minimize bacterial growth. Correction Made: Observed the mop head draped over the squeeze chamber to air dry.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) dry
- Locations:
- food prep area
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- Dry cloths used for wiping food crumbs from food contact surfaces are to be wet being stored in mild sanitizer solution in between uses. CORRECTION MADE: Observed the wiping cloths stored in between uses in a mild sanitizer solution approximately equal to a teaspoon of chlorine bleach added to one gallon of water.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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05/31/2012 | Routine Inspection |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics sanitizer
- Locations:
- 3-compartment sink(s) chemical storage
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Observed bleach stored in an unmarked container. Correction Made: Observed container of bleach properly labeled "bleach".
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
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10/31/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- Ice machine(s) Beverage machine pop spigots
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- Observed through employee interviewed the pop nozzles are cleaned & sanitized only once a week
- General violation description:
- 4-602.11 - evident in visible mold accumulation. CORRECTION MADE: Observed the manager instructing his staff following thorough washing, rinsing and sanitizing the underside of the fountain heads and associated nozzle parts, to repeat task at least once every 24 hours.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS, AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED FOR EMPLOYEE INSTRUCTION AND TRAINING. CORRECTION MADE FOLLOWING INSTRUCTION
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW, THE FOOD EMPLOYEE ANSWERED WRONGLY THE MINIMUM INTERNAL TEMPERATURE REQUIREMENT WHOLE MUSCLE MEAT, GROUND BEEF AND POULTRY. CORRECTION MADE: FOLLOWING INSTRUCTION OBSERVED THE EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F FOR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED SACK OF ONIONS STORED ON THE FLOOR IN THE WALK-IN COOLER. CORRECTION MADE: OBSERVED SACK OF ONIONS PLACED ON A SHELF FOR SAFE FOOD STORAGE
- General violation description:
- 3-305.11 - 6" OR MORE OFF THE FLOOR.;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
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04/12/2011 | Routine Inspection |
- Critical: Cooling
- Comment:
- CORRECTED BY PROPERLY COOLING FOODS BY USING ICE BATH, METAL PANS AND TAKING TEMPERATURES TO ENSURE THAT FOOD ITEMS ARE COOLED WITHIN REQUIRED TIME FRAMES. SOUPS IN THE WALK-IN COOLER OBSERVED AT 41F OR BELOW AT TIME OF THIS INSPECTION.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
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11/03/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Utensil(s) knives
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED 2 SOILED KNIVES STORED BETWEEN THE COOLER AND THE FOOD PREP TABLE ON THE COOK LINE. WARES MUST BE KEPT CLEAN TO SIGHT AND TOUCH AND MUST BE STORED IN AN AREA THAT IS CLEAN. CLEAN KNIVES. DO NOT STORE KNIVES BETWEEN EQUIPMENT IN A CREVICE THAT IS NOT EASILY CLEANABLE EVERY 4 HOURS. CORRECTED BY REMOVING KNIVES FROM THE CREVICE AND CLEANING AT TIME OF INSPECTION.
- 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: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 140 degrees f to 70 degrees f for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- OBSERVED THE FOLLOWING ITEMS IN THE WALK-IN COOLER THAT HAVE NOT BEEN PROPERLY COOLED AFTER BEING PREPARED ON 10/20/10: -LENTIL SOUP AT 68F -COOKED CHICK PEAS AT 54F -VEGETABLE SOUP AT 48F ALL ITEMS ARE IN LARGE PLASTIC CONTAINERS, TIGHTLY SEALED WITH LIDS. FOODS MUST BE COOLED PROPERLY WITHIN THE REQUIRED TIME FRAMES TO PREVENT THE GROWTH OF ILLNESS CAUSING BACTERIA. DISCARD ALL NOTED FOODS INTO THE TRASH IMMEDIATELY. USE EFFECTIVE COOLING METHODS FOR COOLING FOODS FROM THIS POINT FORWARD. COMPLIANCE WITH COOLING REQUIREMENTS WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- WARES ARE NOT SANITIZED AFTER WASHING AND RINSING. NO CHEMICAL SANITIZER IS PRESENT IN FACILITY. ALL WARES MUST BE SANITIZED AFTER WASHING AND RINSING. OBTAIN CHLORINE (BLEACH). SANITIZE WARES IN CHEMICAL SOLUTION OF 50-100PPM CHLORINE AT THE 3-COMPARTMENT SINK. CORRECTED DURING INSPECTION. EMPLOYEE WENT TO STORE AND PURCHASED 1 GALLON OF CHLORINE BLEACH. SOLUTION OF 50 PPM CHLORINE SET-UP IN THE 3RD COMPARTMENT OF THE 3-COMPARTMENT SINK. WARES WERE PLACED IN THE SANITIZER SOLUTION.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- HOOD FILTERS ARE HEAVILY SOILED WITH GREASE ACCUMULATION. HOOD INTAKE AND HOOD FILTERS MUST BE CLEANED OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF GREASE. CLEAN HOOD FILTERS AND HOOD INTAKE TO PREVENT CONTAMINATION OF FOOD AND FOOD ITEMS AND ALSO TO REDUCE THE RISK OF FIRE.
- 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.
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- OBSERVED DENSE COOKED FOOD PLACED IN THE WALK-IN COOLER IN TIGHTLY COVERED, PLASTIC CONTAINERS TO COOL
- General violation description:
- 3-501.15 - SUCH AS LENTIL SOUP, CHICK PEAS, AND VEGETABLE SOUP. EFFECTIVE COOLING METHODS MUST BE USED TO ENSURE THAT FOODS ARE COOLED FROM 135F TO 70F WITHIN 2 HOURS AND FROM 70F TO 41F OR BELOW WITHIN AN ADDITIONAL 4 HOURS. USE EFFECTIVE COOLING MEASURES. USE THE COOLING TEMPERATURE MONITORING FORMS PROVIDED.
- Lighting, Intensity
- Items:
- Lighting intensity at work levels
- Comment:
- THE LIGHT IN THE WALK-IN COOLER IS NOT FUNCTIONING. ADEQUATE LIGHTING MUST BE PROVIDED FOR SAFE FOOD HANDLING AND CLEANING IN ALL WORK AREAS. REPAIR WALK-IN COOLER LIGHT TO PROVIDE ADEQUATE ILLUMINATION IN THE WALK-IN COOLER.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED SEVERAL WET WIPING CLOTHS STORED ON COUNTERS BETWEEN USES. WET WIPING CLOTHS MUST BE STORED IN SANITIZER SOLUTION BETWEEN EACH USE. PROVIDE A SANITIZER SOLUTION OF 50-100PPM OF CHLORINE AND PLACE WET WIPING CLOTHS INTO THE SANITIZER SOLUTION BETWEEN USES.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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10/22/2010 | Routine Inspection |
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- CORRECTED. PERSON IN CHARGE DISCARDED ITEMS. ITEMS WILL BE DISCARDED ON USE BY DATE., OBSERVED CONTAINER OF LENTIL SOUP WITH PREP DATE OF 3/28. OBSERVED FACILITY MADE BLUE CHEESE DRESSING WITH PREP DATE OF 3/10, GREEK DRESSING MADE ON 3/22. ENSURE ITEMS ARE DISCARDED NO LATER THEN 6 DAYS AFTER MAKING.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- SESAME SAUCE IN TOP PREP AT 56F, WAS JUST MADE AN HOUR AGO. COOL TO 41F BEFORE PLACING IN PREP COOLER. PERSON IN CHARGE ADDED ICE.
- 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
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04/06/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED. DID NOT OBSERVE ANY BOTTLED BEVERAGES. EMPLOYEES WILL USE CUP WITH LID AND STRAW.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED. ITEMS LABELED WITH PREP DATE AND HELD FOR 7 DAYS OR LESS - GRAPE LEAVES, SOUP, GROUND COOKED CHIC PEAS, RICE PUDDING.
- 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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11/24/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Fattoush Village Cafe And Grill, 31205 Plymouth Road, Livonia, MI 48150 »