- Critical: Equipment, Food-Contact Surfac
- Comment:
- The ice machine has been thoroughly cleaned. Violation corrected.
- 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
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01/12/2015 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Common name must be on chemical spray bottles, bottles labeled at time of inspection. Glass cleaner, degreaser, etc. Corrected today.
- 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.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The interior of the ice machine has mold/mildew build-up. Clean regularly to avoid accumulation of soils. Revisit within 10 days, correct immediately.,
- 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: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Do not use black garbage bags in contact with food items. Black bags were found on shawarma spools today. Bags removed from shawarma spools today and food grade bags were placed on spools. Corrected at time of inspection.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- The ceiling over the cookline is soiled today. Increase cleaning frequency to avoid accumulation of soils. Recheck in 6 months, next routine inspection.
- 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.
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12/15/2014 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- The dishmachine is sanitizing at 50ppm today. ( Lines were changed). Violation corrected.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: System Maintained in Good Repa
- Comment:
- Handwash sink in the dish area is repaired. Violation corrected.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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07/25/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- THE DISHWASHER IS NOT SANITIZING TODAY, THE CHEMICAL SANITIZER BEING USED WAS A BLEACH/DISINFECTANT CONTAINING SODIUM HYPOCHLORITE, IT MAY HAVE EVAPORATED OUT OF THE LARGE HOLD IN THE TOP OF THE CONTAINER. REPLACE SANITIZING SOLUTION IMMEDIATELY. SANITIZE IN 3 COMP SINK UNTIL SERVICED. RECHECK WITHIN 10 DAYS. 0 PPM CHLORINE WAS REACHED TODAY AFTER PRIMING AND RUNNING THE MACHINE MULTIPLE TIMES.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE BEVERAGE NOZZLES WERE SOILED/MOLDY TODAY AT THE BEVERAGE DISPENSER. CLEAN REGULARLY. CLEANED TODAY, 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: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot, Plumbing system water line(s) cold
- Problems:
- Not maintained, Not repaired according to law
- Corrections:
- Maintain in good repair, Repair according to law.
- Comment:
- REPAIR HANDWASH SINK AT DISH AREA, THE HANDLES ARE STRIPPED AND SINK MUST BE TURNED ON AND OFF AT VALVES BELOW BASIN. RECHECK WITHIN 10 DAYS. CORRECT IMMEDIATELY.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- THE HANDWASH SINK AT THE DISH AREA HAD TRAYS BLOCKING IT TODAY. KEEP CLEAR AT ALL TIMES. THE HANDWASH SINK ON THE END OF THE FRONT COOKLINE HAD CANS AND RAGS INSIDE OF IT AND THE HANDWASH SINK IN THE BACK HAD A LARGE GARBAGE CAN IN FRONT OF IT. KEEP HANDWASH SINKS CLEAR AT ALL TIMES. CORRECTED TODAY. ALL SINKS MADE ACCESSIBLE FOR USE.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WALK-IN FREEZER IS LEAKING FROM BEHIND THE FAN AND THERE WAS ICE BUILD-UP ON THE TRAYS BELOW. KEEP AN EMPTY TRAY BELOW THE LEAK UNTIL REPAIRED TO CAPTURE ALL ICE BUILD-UP/LEAKS. RECHECK NEXT INSPECTION. (TRAY OF WRAPPED BEEF THAT HAD ICE BUILD UP ON IT WAS DISCARDED TODAY.)
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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06/23/2014 | Routine |
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHTS ARE NOT SHIELDED IN THE DRY STORAGE ROOM. SHIELD LIGHT BULBS TO PROTECT THEM FROM SHATTERING IN FOOD/FOOD STORAGE AREAS. RECHECK IN 6 MONTHS, NEXT ROUTINE 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
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12/08/2013 | Routine |
- Critical: Equipment Food-Contact Surface
- Comment:
- BEVERAGE NOZZLES WERE CLEAN TODAY. CORRECTED.
- 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
- Critical: Food-Contact Surfaces
- Comment:
- UNDER REVIEW, WILL RECHECK NEXT INSPECTION.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hand Drying Provision
- Comment:
- PAPER TOWEL IS PROVIDED AT THE HANDWASH SINKS.
- 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:
- SOAP IS PROVIDED AT THE HANDWASH SINKS.
- 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: Ice Used as Exterior Coolant,
- Comment:
- NO BOTTLES WERE FOUND IN ICE BIN TODAY. CORRECTED.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- ALL COOLERS HAVE PHF'S UNDER 41F. DESSERT-36F RICE PUDDING, WIC -39F BEEF AND TOMATOES, REACH IN COOLER-38F CHICKEN, PREP TABLE BY WALK IN COOLER-42F HUMMOUS. 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)
- Critical: Preventing Contamination from
- Comment:
- ALL RTE FOODS ARE HANDLED WITH GLOVES. CORRECTED.
- 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: System Maintained in Good Repa
- Comment:
- DISHWASHING SINK HANDLES ARE WORKING. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Using a Handwashing Sink
- Comment:
- HANDSINKS ARE CLEAR AND ACCESSIBLE AND HAVE SOAP AND PAPER TOWEL.
- 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)
- Critical: When to Wash
- Comment:
- TE DISHWASHER WASHED HANDS BETWEEN DIRTY AND CLEAN DISHES TODAY. CORRECTED.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
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07/03/2013 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- THE BEVERAGE NOZZLES IN THE POP DISPENSER WERE DIRTY/MOLDY TODAY. CLEAN REGULARLY TO AVOID ACCUMILATION OF SOILS. CLEAN IMMEDIATELY. ,
- 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
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s) storage equipment
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- LARGE AMOUNTS OF PARSLEY WERE STORED IN THE WALK IN COOLER IN APRONS WRAPPED UP AND HANGING FROM SHELVING UNITS. USE ONLY FOOD GRADE STORAGE EQUIPMENT AT ALL TIMES, DISCONTINUE STORING PARSLEY IN APRONS.,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND TOWELS WERE MISSING AT MANY OF THE HANDWASH SINKS, KEEP PAPER TOWELS AT SINKS AT ALL TIMES. CORRECT TODAY.,
- 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:
- PROVIDE SOAP FOR BAR HANDWASH SINK AT ALL TIMES, NO SOAP AVAILABLE TODAY.,
- 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: Ice Used as Exterior Coolant,
- Items:
- Ice
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- DISCONTINUE STORING BOTTLED BEVERAGES IN ICE BINS, INCLUDING THE LARGE ICE MACHINE. CORRECT PRACTICE IMMEDIATELY AS TO NOT CONTAMINATE ICE USED IN BEVERAGES.,
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE WALK IN COOLER HAS POTENTIALLY HAZARDOUS FOODS AT 59-60F, COOKED BEEF IN LARGE CONTAINERS, MARINATING MEATS, CUT TOMATOES, COOKED LENTILS, ETC. DISCARD IMMEDIATELY ALL POTENTIALLY HAZARDOUS FOODS OVER 41F IN UNIT, NOT MADE WITHIN THE LAST 2 HOURS. THE PREP TABLE AT THE COOKLINE HAD LARGE AMOUNTS OF CHICKEN AND BEEF AT 53-59F, GARLIC SAUCE AT 60F. THIS UNIT WAS DOWN THIS AM, ACCORDING TO PIC IT WAS REPAIRED. YOU MUST WAIT UNTIL COOLER CAN HOLD PHF'S UNDER 41F BEFORE REFILLING UNIT. CORRECT IMMEDIATELY, MOVE THESE ITEMS TO ANOTHER COOLER. THE PREP COOLER OUTSIDE OF THE WALK IN COOLER HAD YOGURT MADE THIS AM AT 59F. THE AIR TEMP IN THE UNIT WAS 52F. ALL ITEMS NOT MADE IN UNIT WITHIN THE LAST 2 HOURS MUST BE DISCARDED. CORRECT COLD HOLDING VIOLATIONS IMMEDIATELY, REVISIT IN 10 DAYS TO VERIFY COMPLIANCE. PIC HAS STARTED TO DISCARD ITEMS AT THIS TIME. THE DESSERT COOLER HAD RICE PUDDING AND CREAM CARAMEL AT 45F ADJUST UNIT IMMEDIATELY TO HOLD DESSERTS UNDER 41F AT ALL TIMES.,
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEE SLICING CUCUMBERS FOR SALADS WAS NOT WEARING GLOVES AT TIME OF INSPECTION. WEAR GLOVES AT ALL TIMES WITH READY TO EAT FOODS. CORRECT PRACTICE IMMEDIATELY.,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- REPAIR BROKEN HANDLES AT DISH AREA HANDWASH SINK, WITHIN 10 DAYS, HANDLES ARE NOT FUNCTIONING PROPERLY AND SINK WAS TURNED OFF BELOW.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- THE HANDWASH SINK AT THE DISH AREA WAS BLOCKED WITH TRAYS AND THE WATER WAS TURNED OFF TODAY. KEEP HANDSINK CLEAR AT ALL TIMES. CORRECT IMMEDIATELY. THE HANDSINK AT THE END OF THE COOKLINE WAS BLOCKED WITH A BOX OF PITA BREAD. KEEP HANDSINK CLEAR AT ALL TIMES.,
- 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)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- THE DISHWASHER DID NOT WASH HANDS AFTER HANDLING DIRTY DISHES AND BEFORE HANDLING CLEAN DISHES. CORRECT PRACTICE IMMEDIATELY.,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- EMPLOYEES MAY NOT EAT IN KITCHEN. COOK CUTTING MEAT IN THE KITCHEN PLACED FOOD THAT HE WAS EATING UNDER THE SLICER. EAT ONLY IN DESIGNATED AREAS AWAY FROM FOOD PREPARATION OR STORAGE AREAS.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- WHEN UTENSILS ARE STORED IN THE DIPPER WELL YOU MUST LEAVE THE WELL RUNNING. CORRECT PRACTICE IMMEDIATELY. YOU MAY ALSO STORE UTENSILS ON THE COUNTER IN A CLEAN DRY LOCATION AND WASH EVERY 4 HOURS OR KEEP THEM IN PRODUCT.
- 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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05/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Al Ajami Inc., 14633 W. Warren Ave, Dearborn, MI 48126 »