- Critical: Backflow Prevention Device, Wh
- Comment:
- CORRECTED: OBSERVED BACK FLOW PREVENTION DEVICE AT MOP SINK IS PROPERLY INSTALLED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Cooling
- Comment:
- CORRECTED: OBSERVED PROPER COOLING PRACTICES HAVE BEEN IMPLEMENTED TO REDUCE AMOUNT OF TIME A POTENTIALLY HAZARDOUS FOOD IS IN THE TEMPERATURE DANGER ZONE (135F-41F). A TEMPERATURE OF HUMMUS THAT WAS MADE THIS MORNING AROUND 9:30AM IS NOW 40F.
- 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: Cooling Methods
- Comment:
- CORRECTED: OBSERVED COOLING PRACTICES WITH LARGE AMOUNTS OF FOOD BEING IMPLEMENTED FOR FASTER COOLING TIME. ICE WANDS ARE USED FREQUENTLY AND TEMPERATURES TAKEN TO MONITOR EFFICIENCY OF COOLING.
- 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: HOT HOLDING-RICE BEING HELD ABOVE 135F.
- 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:
- CORRECTED: COLD HOLDING-TOMATOES, CUCUMBERS, HUMMUS BEING HELD BELOW 41F.
- 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:
- CORRECTED: OBSERVED DATE MARKING FOR ITEMS HELD OVER 24 HOURS. SOUP MADE ON 1/5/15 HAS DATE PREPARED.
- 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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01/07/2015 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention backflow/backsiphonage device
- Locations:
- mop sink faucet
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A PLUMBING SYSTEM SHALL BE INSTALLED TO PRECLUDE A BACK FLOW OF CONTAMINANTS BY INSTALLING AN APPROVED BACK FLOW PREVENTION DEVICE. OBSERVED BACK FLOW PREVENTION DEVICE AT MOP SINK WAS NOT INSTALLED. OWNER STATED THAT THE DEVICE IS NOT WORKING PROPERLY. PROVIDE A PROPER BACK FLOW PREVENTION DEVICE. ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- back kitchen area Refrigerator
- Problems:
- From 135 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:
- COOKED POTENTIALLY HAZARDOUS FOOD MUST BE COOL IN TWO STAGES: FROM 135F TO 70F WITHIN TWO HOURS AND FROM 70F WITHIN TWO HOURS AND FROM 70F TO 41 WITHIN FOUR HOURS FOR A TOTAL OF SIX HOURS. OBSERVED HUMMUS IN COOLER WITH TEMPERATURE OF 98F. THE OWNER SAID THAT THE HUMMUS WAS COOK IN THE MORNING AND WAS PLACED IN A 4 OR 5 INCH DEEP PAN AND KEPT IN A REACH IN COOLER. WHEN COOLING A PRODUCT MAKE SURE THAT THE TEMPERATURE REACHER 70F WITHIN THE FIRST TWO HOURS OF COOLING. ADHERE TO TWO STAGE COOLING PROCESS. DISCARD HUMMUS,
- 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: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- COOLING METHODS MUST BE USED THAT CAN ACHIEVE COOLING REQUIREMENTS LISTED IN 3-501.14. OBSERVED HUMMUS IN A 4 OR 5 INCH PAN THAT HAD BEEN COOLED WITHOUT THE USE OF STIRRING WITH AN ICE WAND (WHICH IS AVAILABLE). PROPERLY COOL FOOD BY USING SHALLOW PANS, STIRRING WITH ICE WAND IN AN ICE BATH AND STIRRING FREQUENTLY, OR ANY OTHER METHOD THAT WILL ACHIEVE RAPID COOLING. MONITOR COOLING PROCESS WITH A THERMOMETER. ,
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- stove
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD THAT IS MADE TO BE HELD HOT MUST BE MAINTAINED AT 135F OR ABOVE. OBSERVED RICE ON STOVE TEMPERATURE READING AT 108F. MAKE SURE THAT POTENTIALLY HAZARDOUS FOOD IS BEING HELD ABOVE 135F TO AVOID BACTERIAL GROWTH.,
- 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)
- Locations:
- cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD THAT IS MADE TO BE HELD COLD MUST BE MAINTAINED AT 41F OR BELOW. OBSERVED ON VEGETABLE TOP COOLER: CHOPPED PARSLEY AT 48F AND LETTUCE AT 49F. MAKE SURE THAT COLD FOOD IS BEING MAINTAINED AT 41F OR BELOW BY KEEPING LID ON COOLER CLOSED AS FREQUENTLY AS POSSIBLE. ,
- 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:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- READY TO EAT FOOD THAT IS PREPARED AND HELD FOR MORE THAN 24 HOURS IN REFRIGERATION MUST BE DATE MARKED TO INDICATE WHEN THE FOOD NEEDS TO BE CONSUMED, SOLE, OR DISCARDED. OBSERVED SCHWARMA BEEF AND HUMMUS IN COOLER ON COOK LINE NOT PROPERLY DATE MARKED. DATE MARK READY TO EAT FOOD IF FOOD IS UNDER REFRIGERATION FOR MORE THAN 24 HOURS. NOT TO EXCEED 6 DAYS AFTER DAY OF PREPARATION.,
- 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
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Cookline
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS SUCH AS HATS, HAIR COVERINGS OR NETS. COOKS DID NOT HAVE ANY HAIR COVERINGS ON AT TIME OF INSPECTION. HALL ALL EMPLOYEES WEAR HATS OR HAIR COVERINGS.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Fixed Equipment, Elevation or
- Items:
- Floor-mounted equipment
- Problems:
- Not elevated on legs
- Corrections:
- Provide 6 inch legs for cleaning or casters.
- Comment:
- FLOOR MOUNTED EQUIPMENT THAT IS NOT EASILY MOVABLE SHALL BE ELEVATED ON LEGS THAT PROVIDE AT LEAST A 6 INCH CLEARANCE BETWEEN THE FLOOR AND THE EQUIPMENT. A BOTTOM SHELF HAD BEEN ADDED IN THE STORAGE CLOSET THAT WAS RESTING ON 2X4S. PROVIDE 6 INCH LEGS TO ALLOW FOR EASY CLEANING UNDER THE SHELF.
- General violation description:
- 4-402.12 - (A) Except as specified in ## (B) and (C) of this section, floor-mounted EQUIPMETN that is not EASILY MOVABLE shall be SEALED to the floor or elevated on legs that provide at least a 15 centimeter (6 inch) clearance between the floor and the EQUIPMENT. (B) If no part of the floor under the floor-mounted EQUIPMENT is more than 15 centimeters (6 inches) from the point of cleaning access, the clearance space may be only 10 centimeters (4 inches). (C) This section does not apply to display shelving units, display refrigeration units, and display freezer units located in the CONSUMER shopping areas of a retail FOOD store, if the floor under the units is maintained clean. (D) Except as specified in # (E) of this section, COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be elevated on legs that provide at least a 10 centimeter (4 inch) clearance between the table and the EQUIPMENT. (E) The clearance space between the table and COUNTER-MOUNTED EQUIPMENT may be: (1) 7.5 centimeters (3 inches) if the horizontal distance of the table top under the EQUIPMENT is no more than 50 centimeters (20 inches) from the point of access for cleaning
- Nonfood-Contact Surfaces
- Items:
- Wood
- Locations:
- storage shelves
- Comment:
- NON FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. A BOTTOM SHELF HAD BEEN ADDED IN THE STORAGE CLOSER THAT WAS MADE OF BARE PRESS-BOARD. COAT BARE WOOD SURFACES WITH AN EPOXY OR ENAMEL PAINT TO PROVIDE A NON-ABSORBENT CLEANABLE SURFACE.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Single-Service and Single-Use
- Items:
- Single-service/single-use items
- Problems:
- Reused
- Corrections:
- Do not reuse single-service/single-use items.
- Comment:
- SINGLE SERVICE AND SINGLE USE ARTICLES MAY NOT BE RE-USED. BAGS THAT PITA BREAD CAME IN WERE BEING USED TO COVER PANS AND STORE OTHER FOOD. SINGLE USE BAGS CANNOT BE CLEANED AND THEREFORE CANNOT BE RE-USED. DISCONTINUE RE-USE OF PLASTIC BREAD BAGS.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
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12/12/2014 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED BY CUTTING THE DRAIN PIPE AND PROVIDING AT LEAST A 1 INCH AIR GAP AT THE PREP SINK.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY PROVIDING A LONGER FAUCET AT THE 3-COMPARTMENT SINK SO THAT WATER CAN BE SUPPLIED TO THE SANITIZE SINK WELL. THE 3-COMPARTMENT SINK DRAIN LINE HAS BEEN CUT SO THAT THE WATER DRAINS DOWN INSTEAD OF ON THE SIDE OF THE DRAIN BOWL.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Warewashing Machines, Automati
- Comment:
- CORRECTED BY INSTALLING AN AUDIBLE ALARM ON THE DISH MACHINE THAT INDICATES WHEN THERE ISN'T ANY SANITIZER.
- General violation description:
- 4-204.117 - A WAREWASHING machine that is installed after adoption of this Code by the REGULATORY AUTHORITY, shall be equipped to: (A) Automatically dispense detergents and SANITIZERS
- Cleaning, Frequency and Restri
- Comment:
- CORRECTED BY CLEANING THE FLOORS AND WALLS OF THE FACILITY.
- 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.
- Fixed Equipment, Spacing or Se
- Comment:
- CORRECTED BY SEALING THE DUMP SINK AND STAINLESS STEEL TO THE WALL. FLOOR TILE REPAIRED.
- General violation description:
- 4-402.11 - (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT
- Floor and Wall Junctures, Cove
- Comment:
- CORRECTED BY INSTALLING VINYL COVING IN ALL NOTED AREAS.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Floors, Walls, and Ceilings
- Comment:
- CORRECTED BY INSTALLING SMOOTH, EASILY CLE, CORRECTED BY INSTALLING SMOOTH, EASILY CLEANABLE CEILING TILES ABOVE THE FRONT COUNTER AREA.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Nonfood-Contact Surfaces
- Comment:
- CORRECTED BY CLEANING ALL NOTED ITEMS AND REMOVING STICKERS FROM NOTED EQUIPMENT.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Comment:
- CORRECTED BY SEALING THE BARE WOOD AT THE CASHIER STATION.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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10/23/2014 | Follow-up |
Restaurant representatives - add corrected or new information about Kabob Grill Restaurant, 22815 Michigan Ave, Dearborn, MI 48124 »