Al Ameer Restaurant, 12710 Warren, Dearborn, MI 48126 - inspection findings and violations

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Business Info

Restaurant name: AL AMEER RESTAURANT
Address: 12710 Warren, Dearborn, MI 48126
Permit #: 030776
Non-smoking facility: No
Last inspection: 06/03/2015
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Inspection findings

Inspection date

Type
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    OBSERVED NO PAPER TOWELS IN EMPLOYEE BATHROOM. DRYING PROVISIONS, SUCH AS DISPOSABLE PAPER TOWELS SHALL BE PROVIDED TO PROPERLY DRY HANDS AFTER WASHING THEM. PAPER TOWELS WERE PROVIDED AT INSPECTION. 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
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO CLEANSING SOAP IN EMPLOYEE BATHROOM. CLEANSING SOAP SHALL BE PROVIDED FOR HAND WASHING. LIQUID SOAP WAS PROVIDED BY PIC DURING INSPECTION. 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: 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:
    OBSERVED NO DATE MARKINGS ON GARBANZO BEANS AND AN OPEN GALLON OF MILK INSIDE WALK-IN COOLER. READY-TO- EAT POTENTIALLY HAZARDOUS FOODS STORED IN COOLER MORE THAN 24 HOURS SHALL HAVE DATE MARKINGS INDICATING WHEN FOOD SHALL BE DISCARDED OR CONSUMED. THE MAXIMUM TIME FOR DATE MARKING IS 7 DAYS. DAY 1 BEGINS WHEN FOOD IS PREPARED OR OPENED. FOOD WAS DATE MARKED AT INSPECTION. 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
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO HAND WASHING SIGNS IN ALL OF THE BATHROOMS. A HAND WASH SIGN SHALL BE PROVIDED AT HAND WASH SINK TO REMIND FOOD EMPLOYEES TO WASH THEIR HANDS. PROVIDE SIGNAGE. VERIFY COMPLIANCE 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.
  • Handwashing Sink, Installation
    Items:
    Handwashing facility
    Problems:
    Runs for less than 15 seconds without need for reactivation
    Corrections:
    Repair/replace so that it runs for at least 15 seconds without need to reactivate.
    Comment:
    OBSERVED THE MEN AND WOMEN'S BATHROOM HAND WASH SINKS DISPENSING WATER THROUGH THE FAUCETS FOR 10 CONTINUOUS SECONDS. HAND WASHING SINK SHALL HAVE CONTINUOUS RUNNING WATER FOR AT LEAST 15 SECONDS. INCREASE WATER FLOW. VERIFY CORRECTION AT NEXT INSPECTION.
    General violation description:
    5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
 06/03/2015Routine
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    In walk- in cooler spool of chicken shawarma was found next to vegetables (shawarma was covered). There was boxes of raw chicken next to cucumbers and some meats above produce. Cooler was rearranged at time of inspection. Produce was separated from raw animal foods. Monitor daily. Corrected.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Problems:
    Not constructed, designed, installed according to law
    Corrections:
    Remove and replace to be in compliance with law.
    Comment:
    The floor in the dish area is not smooth and easily cleanable. There are areas where the water is pooling. Repair so the floor is smooth and easily cleanable and drains properly to the floor drain. The floor next to the dough mixer in the bread area has tiles that are missing as well, replace missing tiles, repair floor by next inspection. Recheck in 6 months.
    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.
 11/25/2014Routine
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    GARLIC SAUCE, ON TOP PORTION OF PREP COOLER, AND TAHINI SAUCE, WAS 54F. COOLER WAS FILLED WITH ICE AT TIME OF INSPECTION. GARLIC SAUCE WAS REMOVED FROM DISPENSER SITTING ON TOP OF PREP TABLE AND PLACED IN COOLER. 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)
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Locations:
    walk-in freezer
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    THE WALK-IN FREEZER HAS ICE BUILD-UP ON THE BACK OF THE FAN. REPAIR/ADJUST SO THAT WATER DRAINS TO THE FLOOR DRAIN OUTSIDE OF FREEZER. REMOVE ICE BUILD-UP. RECHECK IN 6 MONTHS, NEXT ROUTINE.
    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.
 05/21/2014Routine
  • Critical: Before Use After Cleaning
    Comment:
    THE DISHMACHINE IS STILL NOT SANITIZING, 0PPM CHLORINE TODAY. 50-100 PPM MUST BE IN MACHINE FOR PROPER SANITIZING. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE. , THE DISHMACHINE IS SANITIZING AT 100PPM CHLORINE.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Controlling Pests
    Comment:
    FRUIT FLIES 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
  • Other Liquid Wastes and Rainwa
    Comment:
    THE WIF DRAINLILNE HAS BEEN REPAIRED. VIOLATION CORRECTED.
    General violation description:
    5-403.12 - Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
 12/13/2013Follow-up
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    THE DISHMACHINE IS NOT SANITIZING TODAY. 0PPM CHLORINE AT TIME OF INSPECTION. REPAIR/ADJUST IMMEDIATELY. RECHECK IN 10 DAYS. CHLORINE MUST BE 50-100 PPM AT ALL TIMES. USE 3 COMPARTMENT SINK FOR SANITIZING UNTIL REPAIRED., ,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Controlling Pests
    Items:
    Pest(s) gnats
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    ELIMINATE PESTS AT BREAD AREA, FRUIT FLIES ARE FOUND TODAY IN THIS AREA, SET TRAPPING DEVICES, USE PEST STRIPS. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
    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
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Problems:
    Not constructed, designed, installed according to law
    Corrections:
    Remove and replace to be in compliance with law.
    Comment:
    REPLACE CEILING TILES IN KITCHEN THAT HAVE SMOKE STAIN FROM BREAD OVEN. CEILING MUST BE CLEAN TO SIGHT AND TOUCH. RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION.
    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.
  • Other Liquid Wastes and Rainwa
    Items:
    Liquid waste(s)
    Problems:
    Not drained from point of discharge
    Corrections:
    Drain from point of discharge to proper disposal system.
    Comment:
    THE WIF DRAINLINE HAS BROKEN OFF AND MUST BE REPLACED. DRAINAGE IS LEAKING INTO A BUCKET BELOW. REPAIR BY NEXT INSPECTION, RECHECK IN 6 MONTHS. PLUMBING MUST BE IN GOOD WORKING ORDER.,
    General violation description:
    5-403.12 - Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
 11/15/2013Routine
  • Critical: Food-Contact Surfaces
    Comment:
    BLACK PLASTIC BAGS ARE NO LONGER USED FOR FOOD STORAGE. ( BLACK BAGS WERE ONLY FOUND ON THE SHAWARMA SPOOLS TODAY AND THEY WERE CHANGED FOR FOOD GRADE STORAGE BAGS). VIOLATION CORRECTED. FROZEN FISH WERE COVERED IN WIC AND WIF WITH FOOD GRADE BAGS.
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    PREP TABLES HAD 1)LETTUCE AND CUT TOMATOES AT 32F, AND 2) CHICKEN AND BEEF KABOBS AT 36F. 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)
 05/24/2013Follow-up
  • Critical: Temperature Measuring Devices,
    Items:
    Thermometer(s)
    Problems:
    Not accurate
    Corrections:
    Calibrate to requirement above.
    Comment:
    Observed inaccurate metal stem thermometer. Thermmeters must be calibrated. Thermometer could no be calibrated so it was discarded. A new calibrated metal stem thermometer was provided. Violation corrected.
    General violation description:
    4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Observed dirty employee restroom toilet, handsink and floor. Clean this room on a daily basis.
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed the following items: walk-in freezer condenser is missing covers for the fan blades, and the salad prep cooler condenser has a heavy ice build-up. Install fan covers in walk-in freezer and defrost the condenser in the salad prep cooler.
    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.
 10/23/2012Routine
No violation noted during this evaluation. 05/14/2012Follow-up
  • Critical: Food Contact Surfaces and Uten
    Items:
    Food-contact surface(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed cracked edge on wooden bread dough paddle. Food contact equipment must be in good condition. Replace with new wooden paddle.
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed very wet floor in dishwashing area. Clean and dry the floor on a daily basis.
    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.
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    Provide a new chlorine test kit for checking the sanitizer in dishmachine.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed ice build-up in the walk-in freezer and fan covers on this condenser are missing. Defrost the freezer and replace missing fan covers.
    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.
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Broken
    Corrections:
    Repair/replace.
    Comment:
    Replace missing paper towel dispensers in the kitchen.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Receptacles
    Items:
    Waste receptacle(s)
    Problems:
    Not insect/rodent-resistant
    Corrections:
    Repair/replace to be insect/rodent resistant.
    Comment:
    Dumpster is missing lids on top. Replace with new dumpster that has lids.
    General violation description:
    5-501.13 - (A) Except as specified in # (B) of this section, receptacles and waste handling units for REFUSE, recyclables, and returnables and for use with materials containing FOOD residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent. (B) Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the FOOD ESTABLISHMENT, or within closed outside receptacles.
 05/02/2012Routine Inspection
No violation noted during this evaluation. 10/17/2011Follow-up
  • Critical: Backflow Prevention Device/Req
    Items:
    Backflow prevention
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed missing vacuum breaker on top of the mop sink faucet fixture. Back siphonage must be prevented. Install an approved back flow preventer.
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed eggs in bottom half of food prep cooler at 52 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the food prep cooler. Discard eggs after 4 hoursin the temperature danger zone of 41 degrres F-135 degrees F.
    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: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Observed sanitizing rinse of dishmachine below 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Repair or replace the dishmachine. Repeat violation. Fill out a risk control plan and return a copy to the inspector during the revisit.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Clean the soiled exterior of the pickle barrels.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Defrost the frozen condensers in the food prep cooler. Replace the missing fan covers for the walk-in freezer.
    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.
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide soap for the employee restroom handsink.
    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)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide paper towels for the employee restroom handsink and wait station.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
 10/04/2011Routine Inspection
No violation noted during this evaluation. 04/25/2011Follow-up
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    Observed dried food debris on the shelves in the walk-in cooler. Food contact equo[ment must be kept clean. Clean to sight and touch on a daily basis.
    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: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Observed sanitizing rinse below 10 ppm of chlorine in the dishmachine. Sanitizing rinse must be 50-100 ppm of chlorine. Repair or replace the dishmachine. Sanitize in the 3 compartment sink until dishmachine is repaired.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Clean the exterior of the lentil and chick pea containers to sight and touch.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide soap for the handsink in employee restroom.
    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)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide paper towels for the handsinks in food prep area and in employee restroom.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Ventilation Hoods, Drip preven
    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:
    Replace the missing baffle filters in exhaust hood above the grill and stove.
    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.
 04/13/2011Routine Inspection
  • Critical: Responsibility of Person in Ch
    Items:
    Person-in-charge
    Locations:
    kitchen Food Employee
    Problems:
    Fail to require employees to report illness as rule requires
    Corrections:
    Require reporting as stated above.
    Comment:
    CORRECTION MADE: THE FOOD MANAGER WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HER. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE NAMES OF THE BIG 5 : i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS THE SIGNS AND ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. SORE THROAT WITH FEVER, INFECTED WOUND AND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. CONCLUDING WITH THE PROCEDURES TO REMOVE THE RESTRICTIONS. NOTIFYING THE PERSON IN CHARGE. FOLLOWING DIARRHEA OR VOMITING
    General violation description:
    2-201.11 - REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK.
  • Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
    Locations:
    Popcorn machine(s) nozzle
    Problems:
    Not cleaned At least every 24 hours
    Corrections:
    Clean as specified above.
    Comment:
    Observed through oral interview the pop nozzles are cleaned once a week. Correction Made: The CFM set new procedure to clean & sanitize the pop nozzles and associated surfaces once every 24 hours.
    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
  • Duties of Person in Charge
    Items:
    Person-in-charge
    Locations:
    kitchen Food Employee
    Problems:
    Not ensuring compliance
    Corrections:
    Person-in-charge must ensure compliance with items listed above.
    Comment:
    CORRECTION MADE: THE CERTIFIED FOOD MANAGER INSTRUCTED THE EMPLOYEES PRESENT THE MINIMUM INTERNAL PRODUCT TEMPERATURE REQUIRED TO BE HELD FOR AT LEAST 15 SECONDS ARE: 145*F FOR WHOLE MUSCLE MEAT
    General violation description:
    2-103.11 - BEEF, PORK, LAMB 155*F FOR THIN SLICED OR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS.
10/29/2010Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    CORRECTION MADE: OBSERVED THROUGH INTERVIEW WITH THE C.F.M. SMALLER PORTIONS ARE PLACED ON A SKEW
    General violation description:
    3-501.16 - THE INTERNAL MEAT PRODUCT COOK ABOVE 165*F A 1/2" EVERY 15 MINUTES, BEFORE CUTTING IT DOWN, AND PLACING COOKED PRODUCT INTO THE STEAM TABLE. AFTER 3 1/2 HOURS THE REMAINING MEAT IS REMOVED FROM THE SHAWARMA OVEN, CHOPPED, COOKED ON THE GRILL AND PLACED IN THE STEAM TABLE FOR HOT HOLDING.;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); or (B) At 5C (41F) or less, except as specified under (C) of this section and  3-501.17, 3-501.18, and 4-204.111. (C) At 7C (45F) or between 7C (45F) and 5C (41F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5C (41F) or less if: (1) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT; and (2) Within 5 years of the REGULATORY AUTHORITY'S adoption of this Code, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5C (41F) or less.
  • Food storage
    Comment:
    CORRECTIVE ACTION: OBSERVED THE CITED ICE TRAYS AND FOOD CONTAINERS OF PICKLED TURNIPS TURNIPS AT THE WAITRESS STATION.
    General violation description:
    3-305.11 - (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
  • Light Bulbs, Protective Shield
    Comment:
    CORRECTION MADE: OBSERVED NEW LIGHT SHIELD INSTALLED ABOVE THE BACK KITCHEN FOOD PREPARATION TABLE, DISH WASH AREA AND A NEW PLASTIC TUBES AND END CAPS INSTALLED THE DRY STORAGE ROOM.
    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
 03/02/2010Follow-up

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