- 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:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed cooked chicken and cooked lamb that was prepared in the food establishment, cooked lentil soup that was prepared in the food establishment, and chicken lemon soup that was prepared in the food establishment located in the stand-up freezer that was not date marked. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared. , Corrected: During the routine inspection the PIC properly date marked the cooked chicken and cooked lamb that was prepared in the food establishment, cooked lentil soup that was prepared in the food establishment, and chicken lemon soup that was prepared in the food establishment located in the stand-up freezer.
- 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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02/17/2015 | Routine |
- Critical: Approved System and Cleanable
- Comment:
- CORRECTED: THE GARBAGE DISPOSAL HAS BEEN REMOVED AND PROPERLY INSTALLED ON THE WASH COMPARTMENT OF THE 3-COMP SINK.
- General violation description:
- 5-202.11 - (A) A PLUMBING SYSTEM shall be designed, constructed, and installed according to LAW. (B) A PLUMBING FIXTURE such as a handwashing facility, toilet, or urinal shall be EASILY CLEANABLE. N
- Critical: Backflow Prevention Device, Wh
- Comment:
- CORRECTED A BACKFLOW DEVICE HAS BEEN INSTALLED ON THE WATER LINE LEADING TO THE ICE MAKER.
- 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
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12/15/2014 | Follow-up |
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