Shalimar Restaurant

Contact Information

307 S. Main Street
Ann Arbor, MI 48104

Health Report - 05/04/2015 (0 critical incident(s))

Corrected: observed all surfaces and speed racks to have been cleaned

Corrected: observed no cups being used as scoops

Corrected: observed all noted coolers working properly and holding cold food at 41f or below

Corrected: observed the ice machine to have been cleaned

Health Report - 04/21/2015 (4 critical incident(s))

(Critical) Observed the following foods out of tempreutre due to non-working coolers for an unknown amount of time: 1. Rice pudding 44f, located in the salad cooler. 2. Facility made yogurt 44f, located in the salad cooler. 3. Crushed mint facility made dressing 47f, located in the salad cooler. 4. Gallon of milk 55f, located in the staff area wine cooler. 5. Creamer 54f, located in the staff area wine cooler. 6. Facility made dressings 54f, located in the staff area wine cooler. 7. Faiclity made yogurt smoothie 55f, located in the staff area wine cooler. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct discard the noted food into the garbage. Corrected: person in charge discarded the noted food into the garbage.

(Critical) Observed the following food contact surfaces in poor repair: 1. Chipped knife blade. 2. Two wooden stir sticks that are cracked and splintering. 3. Melted spatula. Multi use food-contact surfaces shall be: (1) smooth; (pf) (2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (pf) (3) free of sharp internal angles, corners, and crevices; (pf) (4) finished to have smooth welds and joints; (pf) to correct discard the noted items into the garbage. Corrected: person in charge discarded the noted items into the garbage

(Critical) Observed multiple food contact surfaces soiled with a food debris build up in many different clean dish storage areas: 1. Mandolin slicer. 2. Cheese grader. 3. French fry maker. 4. Different utensils and pans. 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; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize the noted items and have the dish washers visually inspect all dishes before putting them away. Corrected: person in charge had noted items moved to the dish area for washing and sanitizing.

(Critical) Observed two cans of hot shot insect killer spray for use in the kitchen. Poisonous or toxic materials shall be: (a) used according to: (1) law and this code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment, (p) to corrected discard the noted items into the garbage. Corrected: person in charge discarded the noted items into the garbage

Observed multiple speed racks and surfaces of shelves with a food debris build up. Non food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. To correct go around the kitchen and clean the shelves and speed racks. ,

Observed the following coolers not holding food at 41f or below: 1. Salad cooler. 2. Staff wine cooler. Equipment shall be maintained in a state of repair and good condition. To correct have the noted coolers repaired to hold cold food at 41f or below. ,

Observed the ice machine with a mold like build up in the interior ice chute. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. To correct empty the machine then wash, rinse and sanitize the interior and do so at a greater frequency. ,

Observed cups used as scoops in dry food products. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. To correct use a scoop with a handle and store with the handle above the food. ,

Health Report - 03/04/2015 (4 critical incident(s))

(Critical) Corrected: observed a consistent date marking system in use throughout the facility

(Critical) Corrected: observed raw foods being stored correctly throughout the facility.

(Critical) Corrected: observed paper towels available at the noted hand sink

(Critical) Corrected: observed all equipment to be clean at the time of inspection.

Corrected: observed all noted equipment clean.

Corrected: observed no drain flies in the facility during the inspection.

Health Report - 02/11/2015 (7 critical incident(s))

(Critical) Observed raw seafood being stored above and next to ready to eat foods in both top loading coolers on the cook line. Food shall be protected from cross contamination by: (1) except as specified in (1)(c) below, 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 fruits and vegetables,(p) and (b) cooked ready-to-eat food; (p) to correct arrange cooler with all raw product down and away from ready to eat foods and separated by final cook off temperatures. ,

(Critical) Observed no date marking system in place throughout the facility. Potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5�c (41�f) or less for a maximum of 7 days. (pf) to correct put a date marking system in place and then put a system in place to check and ensure the system is being followed. ,

(Critical) Observed petroleum jelly stored with food on the prep line. First aid supplies that are in a food establishment for the employees' use shall be: (a) labeled as specified under # 7-101. 11; (pf) and (b) stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles. (p) to correct move noted item to the first aide supplies. Corrected: person in charge had the items moved to the first aide supplies

(Critical) Observed the following past the manufacturers dates of aug 2014 - dec 2014: 1. Multiple containers of sour cream. 2. Three containers of yogurt. Food shall be safe, unadulterated, and, as specified under # 3-601. 12, honestly presented. (p) to correct discard the noted food into the garbage and ensure a system is put in place to check dates on food. Corrected: person in charge discarded the noted foods into the garbage

(Critical) Observed the food processor and interior top of the microwave in the server area with food debris build up. 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; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize the noted items. ,

(Critical) Observed 10 dented cans in dry storage. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (pf) to correct mark and sperate the noted items for return or discard them into the garbage, corrected: person in charge marked and separated the noted items

(Critical) Observed no paper towel available at the downstairs prep area hand sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual, disposable towels;(pf) (b) a continuous towel system that supplies the user with a clean towel;(pf) or (c) a heated-air hand drying device;(pf) or (d) a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. (pf) to correct provide paper towel to the noted hand sink. Corrected: person in charge provided paper towel to the noted hand sink. ,

Observed the exterior of all food equipment in basement including all microwaves. Non food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. To correct clean and maintain the noted items clean. ,

Observed drain flies in the dish washing area of the facility. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming shipments of food and supplies; (b) routinely inspecting the premises for evidence of pests; (c) using methods, if pests are found, such as trapping devices or other means of pest control as specified under ## 7-202. 12, 7-206. 12, and 7-206. 13;(pf) and (d) eliminating harborage conditions. To correct continue working with orkin to eliminate the pests. ,

Health Report - 10/14/2014 (1 critical incident(s))

(Critical) A. Observed multiple food items between 46-55f in the top loading cooler nearest to the back door. Note: the cooler was not holding cold food at 41f or below at the time of inspection for an unknown amount of time. B. Observed two plastic containers of yogurt at 46f in the top loading cooler used primarily for salads with the dark brown cutting board for an unknown amount of time. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct discard the noted food into the garbage. Corrected: a,b. Person in charge discarded the noted food into the garbage. , ,

A. Observed the top loading reach-in cooler nearest to the back door on the cook line not holding cold food at 41f or below. Note: food was noted between 44-55f. B. Observed the top loading reach-in cooler with the dark brown cutting board and used for salads not holding cold food at 41f or below note: food was noted between 44-55f. Equipment shall be maintained in a state of repair and good condition. To correct repair the noted cooler to hold cold food at 41f or below. ,

Health Report - 07/10/2014 (4 critical incident(s))

(Critical) Observed the following potential cross contamination: 1. Raw lamb stored with flour dough in the walk-in cooler. 2. Raw chicken stored next to ready to eat yogurt in the walk-in cooler. 3. Raw lamb stored above and with ready to eat foods in the top loading reach-in cooler nearest to the back door. 4. Raw eggs stored with raw chicken in the walk-in cooler. 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 fruits and vegetables,(p) and (b) cooked ready-to-eat food. (p) corrected by moving all the raw food down and away from ready to eat foods and then separating and storing by final cook off temperatures.

(Critical) Observed the following food between the temperatures of 46-50f: note: all food was being stored in coolers was were not functional at the time of inspection and were stored in there for an unknown amount of time. 1. Several containers of raw chicken 46-50f. 2. Several facility made sauces 46-49f. 3. Several cartons of milk 45-47f. 4. Raw lamb 50f. Potentially hazardous food that is to be cold shall be held at 41f or below. Corrected by discarding all the noted food into the garbage.

(Critical) Observed the following food contact surfaces soiled with a food debris build up: 1. All underside of shelves over food on the cook line. 2. Can opener blade. 3. Interior top of small white microwave that is stored above the small top loading cooler for servers. Equipment food-contact surfaces and utensils shall be cleaned: (1) before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) correct by washing, rinsing and sanitizing all the noted items. ,

(Critical) Hand sink on cook line nearest to the back door was blocked by soiled dishes. (a) a hand washing sink shall be maintained so that it is accessible at all times for employee use. (pf) (b) a hand washing sink may not be used for purposes other than hand washing. (pf) corrected by removing the soiled dishes and putting them in the dish washing area.

Observed the following coolers not holding cold food cold: 1. Top loading reach-in cooler nearest to the dishwashing machine has food temperatures between 46-50f. 2. Upright one door reach-in cooler next to the hand sink on the cook line, nearest to the dish line, had a blocked air flow, food on the bottom was holding at 60f. 3. Small top loading reach-in server cooler, located by the kitchen door, has food temperatures between 45-49f. 4. Top loading reach-in cooler nearest to the back door on the cook line had blocked air flow with food holding at 46f. Equipment shall be maintained in a state of repair and good condition. Discontinue use of all noted coolers and correct by repairing the noted coolers to hold cold food at 41f or below. ,

Observed several knives being stored between equipment on the cooking and prep lines. During pauses in food preparation the knives shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every four hours or as needed if the surfaces becomes soiled. Discontinue storing knives between equiptment and corrected by removing the noted knives and placing them on the soiled side of the dish washing line to be washed

Health Report - 01/10/2014 (2 critical incident(s))

(Critical) Found ready to eat (rte), time/temperature control for safety (tcs) food,- large container of facility made yogurt in the 2 door salad cooler, large container of rice pudding in the basement walk in cooler, a container of cheese patties in the 2 door dessert prep top cooler, and a pitcher of yogurt in the bar cooler, without 7 day (day prepared + 6 days) datemark. Pic corrected by providing 7 day datemark for noted items and has been instructed to monitor and ensure employees are datemarking appropriate items. This is a repeated priority foundation violation and a risk control plan is required to be submitted. ,

(Critical) Found a container of ras malayee (cheese patties) covered with moldy spots in the 2 door dessert prep top cooler. Pic corrected by discarding cheese patties and states staff may not have rotated cheese patties. ,

Found the door gaskets, surface sealing areas of doors, and bottom of coolers soiled with accumlation of debris. To correct thoroughly clean coolers and keep clean.

Observed various equipment and items in the basement bar area on the floor and counter tops. To correct determine if items are needed and either remove items or properly store items.

Found several clean pots stored stacked and upright on the shelf under the prep table. Pic corrected by storing pots inverted allowing water to drain. Found several knives stored between cooler and prep table. To correct store knives in a knife holder or an area that is easily cleanable.

Observed an employee working on the cooking line not wearing hat/hair restaint. Employee corrected by wearing hat/hair restraint.

Observed the presence of flies in the basement bar and prep areas, and in the main level dishwashing area. To correct keep facility clean and dry, in good repair, and continue fly control measures.

Found the floor under equipment, edges and corners in the upper level kitchen and basement prep areas soiled with accumulation of debris. To correct thoroughly clean floors and keep clean.

Found a few spray nozzles of the dishwashing machine clogged with debris. To correct clean spray nozzles and clean when clogged.

Found the floor in the kitchen with worn tile grout, coving covered with rough coating and loose and damaged tile and coving. To correct repair floor to be smooth, durable and cleanable.

Found no food safety manager certificate available in facility. Pic states a kitchen manager is certified but certificate is not in facility. To correct have manager certificate available in facility.

Health Report - 07/10/2013 (5 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, cheese 47°F, chicken 48°F, large containers of sauces 51 to 57°F, rice pudding 47°F, samosa 51°F, cooked vegetables 47°F, milk 47°F, and half and half 50°F in the basement walk in cooler. Found tcs food, mint sauce 50°F, peas and carrots 50°F, whipped cream 60°F, rice pudding 46°F, in the 2 door dessert prep top cooler. Pic corrected by discarding tcs food in the walk in cooler and 2 door dessert prep top cooler , and has been instructed not to use these coolers to hold tcs food, until repaired/replaced to hold tcs food at 41°F. This is a repeated priority violation after 3 out of 5 routine inspections, a rcp and informal hearing notice has been issued.

(Critical) Found ready to eat (rte), time/temperature control for safety (tcs) food large pans of rice pudding in the basement walk in cooler without 7 (day prepared + 6 days) day datemarks. Pic corrected by discarding rice pudding, and has been instructed to monitor and ensure employees are properly datemarking appropriate items.

(Critical) Found raw shrimps stored in a container with cooked shrimp in the 2 door prep top cooler. Pic corrected by discarding shrimp, and has been instructed not to store raw and cooked shrimp in the same container.

(Critical) Found time/temperature control for safety (tcs) a tray of samosa 51°F on a speed rack in the walk in cooler that was made the previous day, improperly cooled. Found tcs food, 7 large containers of vegetable based sauces 51 to 57°F in the walk in cooler made the previous day, improperly cooled. Pic corrected by discarding improperly cooled tcs food, and has been instructed to monitor and ensure employees are properly cooling foods. This is a repeated priority violation, after 3 of 5 routine inspections, a rcp and an informal hearing notice has been issued.

(Critical) Found a spray can of house hold insecticide "black flag flying insect killer" on the shelf under the drain board of the prep sink. To correct discontinue using house hold insecticide and if desired use an insecticide that states can be used in a food establishment.

Found current food license not posted in conspicuous place. To correct post current food license in a conspicuous place for public inspection.

Observed the presence of flies in the main level wait station, basement prep area and bar. To correct keep areas clean and dry, in good repair, and continue fly control measures.

Found 4 gallons of flavoring stored on the floor in the basement bar. To correct store food on shelves at least 6 inches off the floor.

Found the floor (under equipment, edges and corners) in the kitchen, wait stations, and bars soiled with accumulation of debris. To correct thoroughly clean floors and clean on a schedule to preclude accumulation.

Found the basement walk in cooler and 2 door dessert prep top cooler not holding tcs food at 41°F. Found the 1 door reach in cooler on the end of the cooking line not in use. To correct repair/replace above coolers to hold tcs food at 41°F or lower. Found the cooking exhaust hood above the grill and oven not working. To correct repair cooking exhaust hood.

Found no manager employed by facility certified in food safety. To correct provide a manager certified in food safety.

Found the drain line of the walk in cooler loose from it's retaining clips and laying in the floor drain. To correct resecure drain line to retaining clips and ensure an air gap of at least 1 inch is maintained.

Health Report - 01/11/2013 (0 critical incident(s))

Observed the presence of flies in the basement storage area. To correct keep areas clean and dry, in good repair, and continue fly control treatments.

Found the handle of the ice cream scoop laying on top of ice in the bar ice bin. To correct store ice scoop with handle up.

Found the 2 door dessert prep top cooler in the kitchen not in use and not working. Found the grinder attachment on the basement prep table worn with rough edges. To correct repair/replace cooler to hold tcs food at 41°F and replace grinder attachment.

Found single use plastic ice cream tubs being re-used to hold ice cream. To correct discontinue re-using single use plastic ice cream tubs, and replace with commercial grade storage containers.

Found the faucet handles of the basement handsink soiled with accumulation. To correct clean faucet handles and keep clean.

Health Report - 07/25/2012 (4 critical incident(s))

(Critical) Found the front edges of the interior front shield of the ice machine soiled with moldy build up. Found rolling pins, spatula, and metal pans soiled with food debris in the clean storage bin shelf. Found the pitcher of the blender in the basement soiled with food residual. To correct follow manufacturers directions and properly clean food contact surfaces or wash, rinse and sanitize food contact surfaces.

(Critical) Found time/temperature control for safety (tcs) food various sauces 48°F, cooked egg plant 48°F, samosa 50°F in the bottom portion of the right 2 door prep top cooler. Pic corrected by discarding these items, and has been instructed not to use this portion of the cooler to hold tcs food, until repaired/replaced to hold tcs food at 41°F or lower. Found tcs food, diced tomatoes 47°F, in the top portion, and yogurt cups 49°F and portioned packages of yogurt 49°F in the bottom portion of the 2 door salad prep top cooler. Pic corrected by discarding tcs food and has been instructed not to use this cooler to hold tcs food, until repaired/replaced to hold tcs food at 41°F or lower. Found tcs food, a container of peas and carrots 73°F on the counter top by the steam table. Pic corrected by discarding peas and carrots and has been instructed to either hold tcs food cold, at 41°F or lower, or hot 135°F and above. Cold holding violation has repeated 3 of 5 routine inspections, a risk control plan and administrative conference notice has been issued.

(Critical) Used a chlorine test kit and found the chlorine sanitizing solution in the dishwashing machine below 50 ppm. To correct call for repair, and use the 3 compartment sink to wash, rinse, and sanitize, dishes, until dishwashing machine is repaired.

(Critical) Found time/temperature control for safety (tcs) food, samosa 47°F (which was made the previous day) cooling on stacked trays on mobile cart in the walk in cooler. Pic corrected by discarding samosa, and has been instructed to monitor and ensure tcs food is cooled in thin layers (not stacked/piled), from 135°F to 70°F in 2 hours and then from 70°F to 41°F in 4 hours. Cooling violation has repeated 3 of 5 inspections, and a risk control plan and administrative conference notice has been issued.

Found a coiled hose used for cleaning purposes hanging on shelf post which holds food and food utensils. To correct relocate hose to another location below and away from food and food utensils.

Observed the presence of flies in the empty bottle storage area and basement bar. To correct keep areas clean and dry, in good repair, and continue pest control measures.

Found light in the cooking hood not working. To correct repair/replace light.

Found the bottoms and exterior doors of freezers soiled with accumulation and build up. Found the sides and surfaces of bulk food containers soiled. To correct clean noted areas and keep clean.

Found the right and salad 2 door prep top coolers not holding tcs food at 41°F. To correct repair/replace coolers to hold tcs food at 41°F or lower. Found paper towel roll on top of paper towel dispenser. To correct repair paper towel dispenser to properly work and dispense towels. Found a hood filter missing from cooking hood. To correct replace missing hood filter.

Found the floor, under equipment, edges and corners in the entire kitchen soiled with accumulation. To correct thoroughly clean floor and keep clean.

Health Report - 01/18/2012 (2 critical incident(s))

(Critical) Found facility using an unapproved bleach to sanitize dishes. Pic corrected by replacing bleach with approved bleach received from today's delivery. Pic has been reminded to use only approved bleach to sanitize food contact surfaces, that is one that has an epa registration number, and directions on sanitizing food contact surfaces. ,

(Critical) Found the hose bibb on the wall besides the 3 compartment sink without back flow prevention. Found the hose bibb on the wall besides the handsink in the basement without back flow prevention. To correct provide and install hose bibb vacuum breakers meeting either asse 1011 or 1052 on hose bibbs. ,

Found the interior of the microwave oven on the cooking line and in the wait station cooler soiled with splash and accumulation. To correct clean as soon as possible, and clean on a more frequent schedule.

Found the faucet handles of the handsink in the basement prep area and by the dishwashing area of the kitchen soiled. To correct clean faucet handles and clean as needed.

Found the handle of the ice scoop laying on top of ice in the main level bar ice bin. To correct store ice scoop with handle in an upright position.

Found no paper towels in the basement bar handsink paper towel holder. To correct provide paper towels and keep stocked.

Found several plastic squeeze bottles, and containers of various ingredients on the cooking line without labels. To correct provide labels.

Found the blade of the can opener dull and worn. To correct replace can opener blade.

Observed the presence of flies in the kitchen mop sink area, in the basement prep area, in the bar areas. To correct keep areas clean and dry, in good repair, and continue fly control measures.

Found dented cans stored on shelf without label or sign indicating "do not use" and "return to supplier for credit. " to correct provide sign and secure to shelf indicating "dented cans, return to supplier for credit. "

Found no handwashing sign in the handsink in the main level bar. To correct provide sign reminding employees to wash thier hands.

Found slight accumulation in the pop nozzle of the pop gun in the basement bar. To correct follow manufacturers directions and clean pop nozzles.

Health Report - 07/28/2011 (5 critical incident(s))

(Critical) Observed cups of beverages on the shelf above the clean dish counter area of the dishwashing area, and found a cup of beverage on the side of the ice machine. Pic corrected by taking cups to dishwashing area to be washed and has been instructed to monitor and ensure employees are drinking from approved cups, such as cups with lids and straws. ,

(Critical) Found time/temperature control for safety (tcs) food, yogurt cups and packaged containers of yogurt 49 to 51°F in the kitchen 2 door salad prep top cooler. Found tcs food, individual cups of half and half 55°F, and various containers of yogurt 52°F to 53°F in the waitstation 1 door glass reach in cooler. Pic corrected by discarding all tcs foods in coolers, and has been instructed not to use these coolers to hold tcs food, until repaired/replaced to hold tcs food at 41°F. ,

(Critical) Found several pans on the storage shelf by the dishwashing area soiled with food debris. Found the corner of the interior front shield of the ice machine in the kitchen soiled with accumulation. Found the blade of the slicer (under the guard) in the basement prep table soiled with build up and accumulation. Found the blade of the can opener in the basement prep table soiled with heavy accumulation. Found the pop nozzles of the pop gun in the basement and main level bar soiled with accumulation. To correct follow manufacturer directions and properly clean all noted items. ,

(Critical) Found time/temperature control for safety (tcs) food, a tray of samosa 48°F made the previous day cooling in a covered speed rack in the walk in cooler. Pic corrected by discarding samosa, and has been instructed to monitor that tcs foods are being cooled properly, that is not in a covered enivironment, and from 135°F to 70°F in 2 hours, and then from 70°F to 41°F in 4 hours. ,

(Critical) Found ready to eat, time/temperature control for safety (tcs) food, desserts (rice pudding, etc. . ) on the top portion of the 2 door dessert prep top cooler without 7 day datemark. Pic corrected by having employee provide 7 day discard datemarks for all desserts, and has been instructed to monitor and ensure employees are properly datemarking appropriate food items. ,

Found individual portions (cups) of facility made ice cream stored on top of each other without cover. Pic corrected by discarding cups stored on top of each other, and was reminded to cover and protect food.

Observed cooks working on the cooking line not wearing hats or hair restraints. To correct provide hats and remind employees to wear them.

Found the cold water faucet handle of the basement prep area handsink soiled with sauces. To correct clean faucet handles and clean on a more frequent schedule.

Found the 2 door salad prep top cooler and the 1 door glass reach in cooler not holding tcs food at 41°F. To correct repair/replace coolers to hold tcs food at 41°F or lower.

Found the edges along the lid and rim of the storage bin in the kitchen soiled. Found the bottom of coolers and freezers thorough out facility soiled with accumulation of debris. To correct clean as soon as possible, and clean on a more frequent schedule.

Observed the presence of flies in the basement bar area and various areas of facility. To correct keep areas clean and dry, in good repair, and continue pest control measures.

Health Report - 01/27/2011 (1 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, cheese 44°F, yogurt 45°F, chicken 45°F, in the basement walk in cooler. Pic has called for repair, and has been reminded that tcs food must be held at 41°F or lower. Found tcs food raw chicken 49°F, cooked chicken 50°F, lamb 49°F in the bottom of the one door reach in cooler on the cooking line. Pic corrected by discarding tcs food, and has been instructed to monitor and verify that tcs food is held at 41°F. Note: food on bottom of cooler appeared to be overloaded. , found time/temperature control for safety (tcs) food, cheese 44°F, yogurt 45°F, chicken 45°F, in the basement walk in cooler. Pic has called for repair, and has been reminded that tcs food must be held at 41°F or lower. Found tcs food raw chicken 49°F, cooked chicken 50°F, lamb 49°F in the bottom of the one door reach in cooler on the cooking line. Pic corrected by discarding tcs food, and has been instructed to monitor and verify that tcs food is held at 41°F. Note: food on bottom of cooler appeared to be overloaded. On follow up inspection found tcs food, cheese 41°F, yogurt 41°F, and cooked chicken 41°F, in the basement walk in cooler. Pic states wic was working, and wic defrost time was changed and is now defrosting in the night instead of during operations. Violation corrected. On follow up inspection found tcs food, raw chicken 41°F, and lamb 41°F in the bottom of the 1 door reach in cooler. Pic states cooler was overloaded, and they will not overstack on the bottom shelf. Continue to monitor cold holding temperatures. Violation corrected.

Found no paper towels in the basement bar hand sink area. To correct provide paper towels at all times

Found no internal hanging thermometer in the main bar cooler. To correct, provide internal hanging thermometer

Found light shield in walk in cooler chipped and damaged. To correct, repair/replace light shield

Found walk in cooler in the basement and one door reach in cooler not holding tcs food at 41°F. To correct repair/adjust coolers to hold tcs food at 41°F or lower.