Ann Arbor, MI 48108
(Critical) Repeat violation 2 times in a row. Complete the risk control plan and fax to me within 10 days. Once again, i observed all of your pastries stuffed with potentially hazardous foods(meat, cheese, cooked vegetables) out on display for sale at the front counter. You were told you cannot do this on your last inspection. You must be in compliance with this! you can keep sample items on counter with a sign, but all of the rest must be kept in cooler at 41*f or less. All foods temped out at 65*f to 75*f and were discarded. I will be back in 2 weeks to verify compliance with this.
(Critical) Paper towels not available at both kitchen handsinks. One was empty(back one) and the other one the dispenser is not working properly. Have it repaired or replaced. Always keep paper towels stocked at your handsinks. I will be back in 2 weeks to verify you have fixed the front dispenser.
(Critical) Repeat violation times in a row. Complete the risk control plan and fax to me within 10 days. Once again, the back handsink was blocked from access by a speedrack. You need to be in compliance with this and not block access to your handsinks. Corrected by moving rack.
(Critical) Repeat violation 2 times in a row. Complete risk control plan and fax into me within 10 days. Once again, i found several containers of grape leaves, hommus, cannoli and a tomato salad not date marked. You need to be in compliance with this code by using your date marking gun and dating foods. I will be back in 2 weeks to verify you are in compliance with this.
(Critical) The pop diffusers were found with black mold growing on them. To prevent this from happening, you need to be removing the nozzles and diffusers on a daily basis and be cleaning and sanitizing them. Corrected by doing such while present.
(Critical) I found a pan of cooked off cubed chicken in a pan sitting out on prep table at 95*f. You need to hold at 41*f or less or 135*f or hotter, not leaving out on table. Corrected by discarding
Repeat violation 2 times in a row. Once again, there is condensation water from the compressor leaking into the walk in freezer. You were told to repair this on your last inspection. I will be back in 2 weeks to verify it has been repaired.
Owner was observed prepping foods without the required hair restraint. You need to wear a hat.
The mop was found left in mop water in the bucket. After use, empty and clean mop bucket and hang up mop. Also, you need to clean the mop sink.
(Critical) Proper date marking system not in place. You need to be date marking all potentially hazardous, ready to eat foods, such as sfiha, sambusik, cannoli, grape leaves, hommus. Post the use by dates on these items. Add 6 days to the day made or thawed and post that date on containers. Correctecd by implementing while present. Facility uses date gun!
(Critical) The back handsink by the dishwash sinks was blocked off by a ladder, dolly and a speedrack. Handsinks need to always be accessible. Corrected by moving all items from blocking handsink.
(Critical) 2 spray bottles in the front service area were not labelled with common name of contents. Staff need to always keep spray bottles labelled. Corrected by labelling.
(Critical) I observed various baked goods filled with meats, cheese, cooked vegetables setting out for sale at the front counter area. These potentially hazardous items must be stored in cooler at 41*f or less after cooling properly in the walk in cooler. You cannot keep these foods out on counter at room temp. Food was at 90* - 100*f. Keep in front display cooler after cooled down in walk in cooler to 41*f or less. It's ok to have a few sample items out at front counter with the sign you have that states for display only. Corrected by following the above procedures. I will stop in and verify you are following this procedure from time to time when in the area. Product was rapidly cooled down in walk in freezer, since it wasn't out for 2 hours yet.
(Critical) A bowl used to store utensils in on the make line was dirty. Also, a utensil used to cut dough was visibally dirty. You need to be sure utensils and storage items are clean and sanitized. Corrected by cleaning and sanitizing.
Condensation water is leaking into the walk in freezer. Have this repaired asap!!! and melt all frozen condensate out of walk in.
(Critical) I observed raw shell eggs on top shelf above ready to eat foods in the walk in cooler, creating a cross contamination potential. Always store raw animal foods on bottom shelf and seperated from ready to eat foods. Corrected by storing on bottom shelf.
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