- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NON OPERABLE DIGITAL FOOD THERMOMETER INSIDE THE RESTAURANT. A FOOD THERMOMETER SHALL BE PROVIDED FOR THE ATTAINMENT AND MAINTENANCE OF FOOD TEMPERATURES. PROVIDE A BATTERY FOR FOOD THERMOMETER. FOLLOW UP WITHIN 10 DAYS.
- 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)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWELS AT THE FOLLOWING HAND WASHING SINKS: KITCHEN NEXT TO 3 COMPARTMENT SINK AT SUSHI BAR ACROSS FROM GRILL. DRYING PROVISIONS, SUCH AS PAPER SHALL BE PROVIDED AT EACH HAND WASH SINK. PAPER TOWEL WAS PROVIDED AT INSPECTION. RISK CONTROL PROVIDED. 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
- Corrections:
- Make easily accessible.
- Comment:
- OBSERVED TRAY COVER INSIDE HAND WASH SINK NEXT TO 3 COMPARTMENT SINK. HAND WASH SINKS SHALL BE EASILY ACCESSIBLE AT ALL TIMES. HAND WASH SINK WAS CLEARED BY CHEF AT INSPECTION. 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HAND WASHING SIGN IN EMPLOYEE RESTROOM A HAND WASHING SIGN SHALL BE POSTED AT EACH HAND WASH SINK TO REMIND FOOD EMPLOYEES TO WASH THEIR HANDS. PROVIDE A HAND WASH SIGN. VERIFY CORRECTION AT NEXT INSPECTION.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- OBSERVED A SHATTERED LIGHT SHIELD IN THE DRY STORAGE AREA. LIGHT BULBS SHALL BE SHIELDED, COATED, OR OTHERWISE SHATTER PROOF IN AREAS WHERE THERE IS EXPOSED FOOD, CLEAN EQUIPMENT,OR UNWRAPPED SINGLE-SERVICE AND SINGLE-USE ARTICLES. REPLACE BROKEN LIGHT SHIELD. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not provided with
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- BACK DOOR WAS OPEN TO LET AIR CIRCULATE THROUGH KITCHEN. OBSERVED FLIES ENTERING THROUGH OPEN DOOR. EXTERIOR DOORS WHICH ARE OPENED TO PROVIDE VENTILATION , SHALL BE PROTECTED AGAINST ENTRY OF INSECTS BY SOME EFFECTIVE MEANS,IE SCREEN DOOR. PROVIDE. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- TANK COVER FOR TOILET IS MISSING IN EMPLOYEE BATHROOM. PLUMBING SHALL BE MAINTAINED IN GOOD CONDITION. REPAIR PLUMBING. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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06/15/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- A new cooler has been purchased for the cookline and is holding phfs under 41F, cut tomatoes are 36F, raw chicken below was 37F. 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)
|
01/28/2015 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- The consumer advisory is correct on the menus today. Violation corrected.
- 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: Potentially Hazardous Food (Ti
- Comment:
- The prep cooler still has raw chicken at 51F in the bottom of unit, cut tomatoes at 46F, cut lettuce at 52F and garlic sauce at 49F on top of unit. A new cooler has been ordered according to PIC and will be in the establishment next Tuesday 1/27/15. ALL PHF's MUST BE HELD UNDER 41F AT ALL TIMES. The phf's have been moved today to another unit. An office consultation may be scheduled. ,
- 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)
|
01/21/2015 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- The wording on the consumer advisory is not correct. The wording was discussed and must be corrected within 10 days. The "Ask your server..." is not on the menu, or asterisks and "cooked to order". Revisit within 10 days.,
- 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
- Comment:
- The drainflies have been eliminated. Violation corrected.
- 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: Hand Drying Provision
- Comment:
- There is paper towel at all handsinks today. 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: Handwashing Cleanser, Availabi
- Comment:
- Handsoap is available at all handsinks today. Corrected.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- The cold table still has raw chicken at 56F, tuna at 54F, cut lettuce at 48F, etc. REpair adjust table immediately, revisit within 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: Ready-to-Eat, Potentially Haza
- Comment:
- , All RTE Potentially hazardous foods are properly date marked. Violation 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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01/12/2015 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- The consumer advisory is missing from the menus. Add consumer advisory within 10 days. "Ask your server about certain menu items that may be served raw or undercooked. Consuming raw or undercooked meats can increase the possibility of contracting foodborne illness." Correct immediately, revisit with 10 days., ,
- 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) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- There are drainflies in the three compartment sink area and when the microwave was opened drainflies/fruit flies flew from the interior of the microwave. Eliminate pests immediately, revisit within 10 days. ,
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- There are no paper towels at the handsinks in this establishment. Keep paper towels stocked at handsinks at all times. Correct immediately.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- The handsinks did not have soap today. Keep handsinks stocked with hand cleanser at all times. Correct immediately.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The cold table on the cookline was holding potentially hazardous foods over 41F. Everything was 65F in the table, cut tomatoes, tuna salad, sauces. Items will be moved back to walk in cooler at time of inspection. Repair/adjust table immediately, revisit within 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: Ready-to-Eat, Potentially Haza
- 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:
- Date mark all ready to eat foods with a discard date, no longer than 7 days from prep/slice/open. Date mark all hummous, garlic sauce, sliced tomatoes, cut lettuce, etc. Correct immediately, revisit within 10 days., ,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- There is an extreme amount of grease under the cookline today, along with food debris. Clean under equipment immediately where large amount of grease has spilled, clean floor on a regular basis to avoid accumulation of soils. Clean immediately, revisit within 10 days.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The interior of the microwave is soiled today, clean immediately, if microwave is no longer cleanable, replace. Correct immediately, revisit within 10 days.
- 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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12/10/2014 | Routine |
Restaurant representatives - add corrected or new information about Fawaz Mango's Cafe Llc, 14931 W. Warren Ave, Dearborn, MI 48126 »