Zamaan Cafe

Contact Information

3580 Plymouth Rd
Ann Arbor, MI 48105

Health Report - 02/26/2015 (3 critical incident(s))

(Critical) On follow up inspection found no tcs food cooling at time of inspection, but pic states tcs food is placed in shallow meat pans in cooler for rapid cooling. This violation was corrected on routine inspection, and reverified on follow up

(Critical) On follow up inspection used a chlorine test kit and found dishwashing machine sanitizing dishes. Pic states dishwashing machine was repaired, and staff are trained to use test kit to verify dishwashing machine is sanitizing dishes. Dishwashing machine sanitizing dishes risk control plan has been reviewed and should work if followed.

(Critical) On follow up inspection found raw meats in the prep top cooler and reach in cooler stored on the bottom shelves, below and away from ready to eat foods. This violation was corrected on routine inspection and reverified on follow up.

Health Report - 02/12/2015 (3 critical incident(s))

(Critical) Found 2 containers of recently made, soup cooling covered in 2 plastic containers in the reach in cooler. Pic corrected by placing soup in shallow pans to allow soup to rapidly cool. Pic has been instructed to monitor and ensure employees are properly cooling tcs foods, that is, place food in shallow pans to properly cool foods. ,

(Critical) Used a chlorine test kit and found dishwashing machine not chlorine sanitizing dishes. Pic states staff test dishwashing machine and had a test kit available. To correct call for repair and use the 3 compartment sink, to wash, rinse and sanitize dishes. This is a repeat violation and a risk control plan must be submitted. ,

(Critical) Found a carton of raw shell eggs stored above and next to ready to eat food in the 2 door reach in cooler. Found raw chicken and raw ground meat stored next to and above ready to eat food on the top portion of the 3 door prep top cooler. Pic corrected by providing a gap/space between raw and ready to eat food, and relocated ready to eat food below raw meats to another cooler away from raw foods. ,

Found the floor (under equipment, edges and corners) in the entire kitchen soiled with accumulation and build up. To correct thoroughly clean floor and clean on a more frequent schedule.

Observed employee working in cooking and prep area not wearing hat/hair restraint.

Found light accumulation and build up on the pop nozzles and diffusers. Pic corrected by properly cleaning pop nozzles and diffusers.

Found the door gaskets on the 2 door prep top cooler cracked and warped. To correct repair/replace door gaskets on cooler. Found heavy ice and frost build up in the 1 door reach in freezer. To correct defrost freezer and keep ice build up to a minimum. Found no handles on the faucet in the back kitchen handsink. Pic show me a new handsink with faucet, and states he will have new handsink installed and staff use other handsink. To correct install new handsink as soon as possible.

Found the interior (bottoms, shelf edges, lids, and door gaskets) and exterior (door handles and door surfaces) of coolers soiled with accumulation and build up. Found the counter tops under and around equipment and utensils soiled with accumulation of debris. Found the interior of microwave soiled with heavy build up and accumulation. To correct clean noted areas and clean on a more frequent schedule.

Found various baked desserts (fingers, baklava, mini roses and honey cake) without allergen information available. To correct have ingredient information for desserts available upon customer request.

Found the mens public restroom door without door closer and not closing. To correct correct install door closer and ensure door self closes.

Found a soiled wiping cloth stored on counter top. Pic corrected by rinsing out wiping cloth and place wiping cloth in a sanitizing bucket.

Health Report - 08/14/2014 (8 critical incident(s))

(Critical) Found hot time/temperature control for safety (tcs) food, chicken 73°F and falafel 71°F in containers in a hot hold well that was not turned on. Pic corrected by discarding tcs food, and has been instructed to monitor and ensure employees are keeping hot tcs food at 135 and above and keep hot hold well turned on. Found hot tcs food, cooked rice 71°F in a container on top of an oil container on the end of the cooking line. Pic corrected by discarding rice and was instructed to either keep rice hot at 135°F or cool and cold hold at 41°F. Found cold tcs food beef and lamb 45°F, beef kabob 45°F, chicken kabob 45 in double pans in the top portion of the 3 door prep top cooler. Pic states items were recently made and corrected by cooling tcs food in cooler to 41°F and place items in a single pan in the top portion of the 3 door prep top cooler. Pic has been instructed to monitor and ensure cold tcs food is maintained at 41°F and items are not double panned. ,

(Critical) Found ready to eat (rte), time/temperature control for safety (tcs) food, - 2 portioned cups of rice, a container of soup in the 3 door prep top cooler 1 container of tabbuleh and meat pies in the 2 door prep top cooler 1 container of garlic sauce and feta cheese in the 2 door reach in cooler without 7 day (day prepared + 6 days) datemarks. Pic corrected by discarding rice, and provided datemarks for all other rte, tcs food. Pic has been instructed to monitor and ensure all rte, tcs food lasting more than 24 hours are datemarked. ,

(Critical) Found time/temperature control for safety (tcs) food, a large covered pot of rice made several hours ago 100°F in the 2 door reach cooler. Pic corrected by discarding rice and has been instructed to monitor and ensure employees are properly cooling tcs food, that is from 135 to 70°F in 2 hours, and then from 70°F to 41°F in 4 hours. ,

(Critical) Found the water fill valve (water supply line/critical level) in the toilet tanks in the mens and ladies restroom not 1 inch above the overflow pipe. To correct repair/adjust fill valves to be at least 1 inch above the overflow pipe. ,

(Critical) Found 2 gallon type containers of household pesticide in the back kitchen storage area. To correct remove household pesticide from facility and if desired use a pesticide that states can be used in a food establishment. ,

(Critical) Found the exterior edges and rims of stacks of clean, inverted food containers soiled with heavy accumulation of debris. Found the edges and rim of the food processor soiled. Pic corrected by taking soiled utensils and equipment to be washed, and has been instructed to monitor and ensure food contact surfaces of utensils and equipment are clean. ,

(Critical) Found no thermometer available to take cold, hot and cooking temperatures. Note: facility had a thermometer with a range of 50 to 550 degrees f, which is not acceptable to take cold hold temperatures of 41°F. To correct provide a thermometer with a range of 0 to 220°F, a thin probed thermometer is ideal. ,

(Critical) Used a chlorine test kit and found the dishwashing machine not chlorine sanitizing dishes. To correct call for repair and use the 3 compartment sink, to wash, rinse and sanitize dishes. ,

Found no antichoking poster on the kitchen wall. To correct provide and post antichoking poster on kitchen wall.

Found the surfaces of panini grill soiled with heavy build up. To correct follow manufacturer's directions and clean panini grill.

Found the floor under equipment, edges and corners in the entire kitchen soiled with accumulation and build up. To correct thoroughly clean floor and clean on a more frequent schedule.

Observed the presence of flies in facility. To correct keep area clean and dry, in good repair, and have pest control company continue treatments.

Found case of single use utensils stored on the floor under table. Found a case of single use utensils stored on the floor under cash register counter. To correct store utensils on shelf at least 6 inches off the floor.

Found the door gaskets of several coolers torn and damaged. To correct repair/replace door gaskets. Found the door handle of the 1 door reach in freezer missing. To correct replace missing door handle.

Found knives stored between equipment on the cooking line. Pic corrected by placing knives on cutting board.

Found the light above the prep area not working. To correct repair/replace light.

Found all of the exterior doors, door handles, interior panels and interior surfaces of coolers soiled with splash, build up and accumulation. Found the interior of the microwave soiled with accumulation of debris. Found all of the counter tops and shelves in the entire kitchen soiled with accumulation of debris. Found the hood filters in the cooking hood soiled with greasy build up. Found the bottom of utensil storage bins soiled with accumulation of debris. Found the top of bulk bin storage containers soiled with build up and accumulation. To correct clean all noted areas and clean on a schedule to preclude accumulation.

Found the front door propped open. To correct either provide means to prevent pest entry or keep door closed.

Found the cold water valve in the handsink in the center of the kitchen broken. To correct repair cold water valve.

Found the door closer on the mens restroom door missing and not self closing. To correct replace missing door closer so door self closes.

Found numerous spray nozzles in the dishwashing machine clogged with debris. To correct follow manufacturer's directions and clean spray nozzles.

Health Report - 02/25/2014 (0 critical incident(s))

Observed floors under all coolers in kitchen with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed the following areas in need of cleaning: *interior and exterior surfaces of both prep unit coolers (including door handles and lids) in cooking area (heavy accumulation of sticky food debris). *all shelves in cooking and dishwashing areas (accumulation of sticky debris). *exterior surfaces of all bulk spice bins and spice containers in dry storage area (accumulation of sticky debris). *interiors and door handles of both upright coolers in back kitchen area (accumulation of sticky debris). *top of rangetop oven in cooking area (heavy accumulation of food debris). To correct, need to clean all these areas now and on a more frequent schedule

Observed interior and exterior surfaces (including door handle) of microwave oven in cooking area soiled with a heavy accumulation of sticky food debris. Need to clean now and on a more frequent schedule

Observed interior door gaskets on all coolers in cooking and prep areas split and/or broken. To correct, please repair or replace all damaged gaskets as soon as possible

Health Report - 08/20/2013 (4 critical incident(s))

(Critical) Observed no soap at handsink in dishwashing area (dispenser empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by refilling soap dispenser at time of inspection. Violation corrected

(Critical) Observed rte fruit and vegetables (mango, eggplant, tomatoes) in upright cooler in back kitchen area with visible signs of mold and spoilage. All food in your facility must be safe and unadulterated at all times. To correct, please rotate stock more often and discard any food with signs of spoilage or contamination as needed. Pic corrected by discarding all adulterated fruit and vegetables at time of inspection. Violation corrected.

(Critical) Observed several rte food items in facility (hummus, tabbouleh, falafel filling) with expired datemark labels or no datemark labels. All potentially hazardous rte foods must be labeled with a 7 day consume by datemark label (day 1 is prep date). Pic corrected by discarding all foods with unknown or expired prep dates and properly datemarking all freshly prepared items at time of inspection. Violation corrected.

(Critical) Observed uncovered bowl of raw ground lamb+beef kafta stored above rte vegetables in upright cooler in back kitchen area. All raw animal products must be stored below and away from all rte food items at all times to prevent possible cross contamination. Pic corrected b relocating raw lamb/beef to another cooler at time of inspection. Violation corrected.

Observed interior and exterior surfaces (including door and door handle) of microwave in front prep area soiled with a heavy accumulation of food debris. Need to clean now and on more frequent schedule.

Observed several cutting boards on shelf in dishwashing area with deep grooves and some scoring. To correct, please resurface or replace all cutting boards so all surfaces are smooth and cleanable

Observed ventilation filters in cooking areas with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed the following areas in need of cleaning: *interior and exterior surfaces of all coolers in facility (accumulation of food debris on interior and sticky food debris on cooler doors and door handles). *all prep shelves in cooking area (heavy accumulation of food debris). *spice shelves in back kitchen area (heavy accumulation of sticky food debris). *all spice and bulk food bins in back kitchen area (accumulation of food debris). To correct, please clean all these areas now and on a more frequent schedule.

Observed wet mop not hung up to dry in mop sink area. All mops must be hung up after use to allow for proper air drying

Observed interior door gaskets on 2 door ric next to pop machine in severe state of disrepair (all gaskets are broken and hanging and doors do not completely shut). To correct, need to replace or repair all damaged gaskets as soon as possible.

Observed floors under all cooking equipment and coolers in front and back kitchen area with a heavy accumulation of grease and/or food debris. Need to clean now and on a more frequent schedule. , observed all floor drains in facility with a heavy accumulation of mold and debris. Need to clean now and on a more frequent schedule

Health Report - 02/13/2013 (0 critical incident(s))

This incident (43928) does not have any more information on it

This incident (33665) does not have any more information on it

Health Report - 08/21/2012 (0 critical incident(s))

Observed interior of all coolers with an accumulation of debris/sticky food debris. To correct, please clean now and on a more frequent schedule. , observed exterior door handles on almost all coolers and equipment in facility with an accumulation of sticky debris. Need to clean now and on a more frequent schedule

No serv safe certified manager employed in restaurant. Owner stated that current manager (corrona?) took serv safe test 2 months ago, but did not pass and she is scheduled to take test again in september. Will need proof of registration.

Observed no soap at handsink in dishwashing area. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Observed no soap being used to wash dishes in under counter dishmachine in dishwashing area (container empty and no other backup soap containers in store). All dishware and utensils must be washed, rinsed and sanitized as per approved warewashing procedures. Need to obtain proper soap for dishmachine today or go to store and pick up dish soap and manually wash pans and utensils in 3 compt sink. Pic called owner at time of inspection. More dish soap for dishmachine brought from other store before i left. Violation corrected

Observed wet mop in utility room not hung up after use. All mops must be hung up to dry after use to allow for proper air drying

Observed interior of microwave oven on prep line with an accumulation of food debris. To correct, please clean now and on a more frequent schedule. , observed cooking surfaces of sandwich press in prep area with a heavy accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule

Health Report - 02/09/2012 (5 critical incident(s))

(Critical) Staff in facility not aware of proper employee illness reporting requirements. Serv safe manager (owner) needs to educate and train all employees on proper illness reporting requirements immediately. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed pans of housemade rte tabbuleh, cooked eggplant and bags of portioned mujaddara in top rail of prep unit cooler with internal food temps of 57-63f. Unit is functioning correctly, but these pans were in direct contact with a large pan of hot cooked rice that was placed in top rail of prep unit several hours ago. All phf must be cold held at 41f or below at all times. Cannot place hot foods in prep cooler until foods are properly cooled. Pic corrected by discarding tabbuleh, eggplant and mujaddara at time of inspection. Critical corrected. Please note: cold holding violation has been cited at 3/4 routine inspections. As a result, you are required to attend an administrative conference at the washtenaw county health dept. Need to call carl walczesky at 734 222-3872 within 72 hours to schedule. ,

(Critical) Observed no hand soap at any handsink in cooking area or dishwashing area (soap was observed in restrooms). Staff stated that they are using dish soap to wash hands in 3 compt sink, but there are no paper towels in dispenser. All handsinks must have hot water and be supplied with soap and paper towels at all times for proper employee handwashing. Staff member went to store at time of inspection and obtained hand soap for both handsinks. Critical corrected.

(Critical) Observed covered pans of rice in prep unit cooler (in both top and bottom rails) with internal food temps of 102-110f. Rice was prepared around 9 am this morning per staff (+/- 4-4. 5 hours ago). As stated in past, all phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Cannot cool large portions of rice in a prep cooler. Serv safe manager needs to train all employees in proper cooling procedures immediately. Temporarily corrected by discarding rice and educating staff on proper cooling procedures. I will check this item at follow up inspection. Please note: this critical violation has been cited at 3/4 routine inspections. As a result, you are required to attend an administrative conference at the washtenaw county health dept. To discuss this recurring violation. Will need to call carl walczesky at 734 222-3872 within 72 hours to schedule. ,

(Critical) Observed no rte food item (such as grape leaves, soups, housemade sauces, dressings, housemade salads and rice pudding) in any cooler in facility with a datemark label. Staff not aware of proper datemarking procedures or requirements. All potentially hazardous rte food items must have a 7 day consume by datemark label (day 1 is prep date). Temporarily correcting violation by educating staff on proper datemarking procedures at time of inspection. I will check this item at follow up inspection. Correct within 10 days. ,

Observed cleaning supplies (brooms) stored right next to bag of onions in back prep area. All cleaning supplies must be stored in an area which cannot possibly contaminate any food or single service items. To correct, please relocate brooms to proper storage area immediately. , observed cleaning supplies (mops, brooms, etc. . ) laying on floor in mop sink room. To correct, please organize storage room as soon as possible

Observed interior and exterior surfaces of microwave oven (including door handle) and sandwich press filthy with debris. Need to clean this equipment now and on a more frequent schedule

Observed bag of onions stored on floor in back prep area. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of floor to protect from sources of contamination

Observed bowls and styrofoam cups being used to dispense and stored in several food containers throughout facility. Bowls and cups are not approved dispensing utensils as they are a source of potential contamination (from employee hands). To correct, need to obtain proper scooping utensils as soon as possible

Observed the following areas in need of cleaning: under upright coolers and cooking equipment in prep area and cooking areas (accumulation of food debris and/or grease), mop sink room (heavy dirt and debris), floor drains throughout facility (dirt and debris). To correct, please clean now and on a more frequent schedule

Observed staff cooling large pans of cooked rice in top and bottom rails of prep unit cooler. This practice needs to be ceased immediately. Pans were heaped and covered with plastic wrap at time of inspection. Will need to utilize shallower pans and ice baths before placing phf into coolers. Whatever cooling method you employ, staff need to be monitoring food as it passes through the temperature danger zone

Observed no paper towels at handsink in dishwashing area. All handsinks must be supplied with soap and paper towels at all times for proper handwashing

Observed interior door gasket on true upright cooler severely broken and not sealing very well. To correct, please replace all split door gaskets as soon as possible

Observed interior of all coolers and freezers in facility (including several door gaskets) with an accumulation of dirt, debris and/or mold. Need to clean all these coolers now and on a more frequent schedule

Observed employee coats hanging on edge of dry storage rack in back prep area directly next to food containers. All employee belongings must be stored in an area of kitchen which cannot possibly contaminate food, s/s items or clean utensils at any time. To correct, please relocate coats to coat rack as soon as possible

Observed no chlorine test strips in facility to measure sanitizer concentration in dishmachine. To correct, please provide as soon as possible

Health Report - 08/17/2011 (6 critical incident(s))

(Critical) Observed sealed plastic container of rice in upright cooler in back kitchen area with an internal food temp of 95-100f. Rice was not fully cooked, but was semi soft to touch. Upon further investigation, discovered that staff are rinsing raw rice in very hot water in the morning, then placing drained rice into a sealed container in the cooler for use at dinner. This practice must be ceased immediately. By rinsing the rice in very hot water, you are essentially par cooking this food and it is now considered a phf. If wanting to continue this practice, will need to properly cool rice with ice bath before placing back into cooler. Pic corrected by discarding rice at time of inspection. Pic stated that staff will stop rinsing rice in hot water. Critical corrected.

(Critical) Observed smoothie blender components (cap/blade) next to pop machine in front counter area soiled with standing water/food debris/mold particles (blender has not been used today). Employees are not disassembling blender when washing in 3 compt sink. All food contact surfaces of equipment must be washed, rinsed and sanitized after use and must be clean to sight and touch. Pic corrected by disassembling blender cup then washing, rinsing and sanitizing all components at time of inspection. Critical corrected. , observed several pans on clean dishware rack above 3 compt sink with debris (food particles) and sticky to touch. To correct, need to rewash, rinse and sanitize as soon as possible. Pic corrected by rewashing, rinsing and sanitizing all soiled pans at time of inspection. Critical corrected

(Critical) Observed containers of rte housemade hummus, garlic sauce and tahini in bottom portion of prep unit cooler with internal food temps of 50-55f. All other food in top portion of same cooler cold holding at 41f. Pic stated that one of the cooler doors broke last night and must have been slightly ajar this morning. All phf must be cold held at 41f or below at all times. Do not use this cooler to store phf until properly repaired and then inspected by the wash. County health dept. I will check this item at follow up inspection. Correct within 10 days. Pic temporarily corrected by discarding rte hummus, garlic sauce and tahini at time of inspection. ,

(Critical) Observed cook handle raw lamb/beef kufta on prep line then immediately start prepping rte pita bread and mixing a rte fattoush salad without washing hands or changing gloves in between. This practice must be ceased immediately. Improper handwashing and poor employee hygiene are the leading causes of foodborne illness transmission. Food workers cannot handle raw animal products then start prepping rte food without washing hands and changing gloves in between tasks. Corrected by educating all staff on foodborne illness risk factors, cross-contamination, proper handwashing and plastic glove use at time of inspection. Critical corrected. Please note: potentially contaminated pita bread and fattoush salad were discarded at time of inspection.

(Critical) Observed 2 cartons of raw shell eggs stored on middle shelf of upright cooler in prep area directly above rte housemade sauces. All raw animal products must be stored below and away from rte foods at all times. To correct, please rearrange cooler so all raw animal products are located on bottom shelf and rte foods are on top shelves. Pic corrected by relocating eggs to bottom shelf of cooler and moving rte foods to another location at time of inspection. Critical corrected

(Critical) Observed staff using "lemon fresh" bleach to sanitize in 3 compt sink. Manufacturers directions state that this product is not to be used for sanitizing purposes. To correct, please obtain approved sanitizer for use in food service establishments. I will check this item at follow up inspection. Correct within 10 days. ,

Observed recently constructed bare wood shelves above main prep line. All shelving in kitchen must be smooth and non-absorbent. To correct, please remove shelves or paint and seal as soon as possible.

Observed interior of microwave oven on cooking line with a heavy accumulation of debris. Need to clean now and on a more frequent schedule

Observed interior door gaskets on almost all coolers in facility with a heavy accumulation of mold and debris. Need to clean now and on a more frequent schedule

Observed floors under all pieces of equipment (coolers, grill, fryers) filthy and in need of immediate cleaning. Moldy food, grease and debris observed under all pieces of equipment at time of inspection. I will check this item at follow up inspection. Correct within 10 days

Observed broken door on prep unit cooler on cooking line (door not sealing when closed). To correct, please repair as soon as possible

Observed interior door gaskets on almost every cooler in facility severely split and in poor repair. To correct, please replace all damaged gaskets as soon as possible. , observed water dripping from top of upright cooler (near compressor) in back kitchen area (pans currently being used to collect water). To correct, please repair as soon as possible

Health Report - 02/10/2011 (2 critical incident(s))

(Critical) Observed pan of housemade rte yogurt in upright cooler near prep line with an expired datemark label. Also observed several containers of rte grape leaves in upright cooler and rte hummus and housemade garlic sauce in ric with no datemark labels. All phf rte foods must be used or discarded within 7 days (day 1 is prep date). To correct, need to rotate stock more often and discard all food with expired use by dates. Pic corrected by discarding expired yogurt and foods with unknown prep dates and properly datemarking all freshly prepared hummus, garlic sauce and grape leaves. Critical corrected

(Critical) Observed 5 gallon "home depot paint buckets" being used to store lentils, grains and other spices on shelf in dry storage area. All food contact surfaces and food containers must be food grade quality and cannot allow the migration of harmful substances into the food under normal use conditions. To correct, please obtain nsf approved food containers and discard all paint buckets as soon as possible. I will check this item at follow up inspection. Correct within 10 days. , observed 5 gallon "home depot paint buckets" being used to store lentils, grains and other spices on shelf in dry storage area. All food contact surfaces and food containers must be food grade quality and cannot allow the migration of harmful substances into the food under normal use conditions. To correct, please obtain nsf approved food containers and discard all paint buckets as soon as possible. I will check this item at follow up inspection. Correct within 10 days. Follow up site visit 3/2/11: all 5 gallon paint buckets have been removed from facility. All lentils, grains and other spices now being stored in nsf approved containers. Critical corrected

Observed used mop stored inside mop sink and not hung up to dry. All mops must be hung up after use to allow for proper air drying. To correct, please obtain mop rack as soon as possible

Observed ladies restroom door not self closing (latch is broken). To correct, please repair as soon as possible

Observed lid bins on clean dishware shelf in dishwashing area soiled with sticky debris. To correct, please clean now and on a more frequent schedule. , observed several bulk spice containers on dry storage shelf with no lids. All food containers must be stored in a clean, dry location and protected from sources of contamination. To correct, please place lids on all open spice containers as soon as possible.

Observed interior door gaskets on several coolers in facility split and starting to collect debris. To correct, please inventory all coolers and replace all split gaskets as soon as possible

Observed interior of several coolers throughout facility with an accumulation of debris. Please clean now and on a more frequent schedule

Observed exterior door surfaces and handle areas on several coolers in facility with an accumulation of sticky debris. Please clean now and on a more frequent schedule. , observed sides of cooking equipment in cooking area soiled with grease and debris. To correct, please clean now and on a more frequent schedule.

Observed bowls, plastic and paper cups being stored in dry goods (spices, lentils, beans). Bowls are not to be used to dispense and store in foods as they are sources of possible contamination (from employee hands). To correct, please obtain proper scooping utensils and store with handle extending up and out of product to protect foods from contamination

Observed interior of microwave oven in prep area soiled with debris. To correct, please clean now and on a more frequent schedule

Observed ladies restroom floor with an accumulation of ground in dirt and debris. To correct, please deep clean now and on a more frequent schedule

Health Report - 08/09/2010 (7 critical incident(s))

(Critical) Observed no employee illness policy in restaurant (owner developed an sop for employee illnesses, but no one in facility knows what this policy is or what kind of responsibilities it entails). Managers must have a working knowledge of foodborne illness symptoms and proper reporting requirements. To correct, please train all employees as required. Need to post employee health poster or have all employees complete employee health forms. I will check this item at follow up inspection. , observed no employee illness policy in restaurant (owner developed an sop for employee illnesses, but no one in facility knows what this policy is or what kind of responsibilities it entails). Managers must have a working knowledge of foodborne illness symptoms and proper reporting requirements. To correct, please train all employees as required. Need to post employee health poster or have all employees complete employee health forms. I will check this item at follow up inspection. Follow up site visit 8/25/10: employee illness poster has been posted. Pic stated that all employees have received training on employee illnesses and reporting requirements. Critical corrected

(Critical) Pic not able to demonstrate active managerial control in restaurant and was not able to respond to basic food safety questions and knowledge requirements. Staff not aware or could not demonstrate the following: employee illness symptoms and reporting requirements, minimum cooking temps of phf, proper hot and cold holding temp requirements, thermometer usage, rapid cooling procedures, and proper dishwashing and sanitizing procedures. No one in facility is serv safe certified. Owner arrived at end of inspection and stated he was signed up for august class. Recommend other managers attend serv safe as well and take as soon as possible. Left several food safety handouts, but i will return for a follow up inspection to ensure compliance. , pic not able to demonstrate active managerial control in restaurant and was not able to respond to basic food safety questions and knowledge requirements. Staff not aware or could not demonstrate the following: employee illness symptoms and reporting requirements, minimum cooking temps of phf, proper hot and cold holding temp requirements, thermometer usage, rapid cooling procedures, and proper dishwashing and sanitizing procedures. No one in facility is serv safe certified. Owner arrived at end of inspection and stated he was signed up for august class. Recommend other managers attend serv safe as well and take as soon as possible. Left several food safety handouts, but i will return for a follow up inspection to ensure compliance. Follow up site visit 8/25/10: owner on-site and able to exhibit active managerial control of facility. Owner stated that manager in training (from last inspection) is currently enrolled in serv safe class and will have it completed by end of month. Pic stated that all staff received additional training on proper food safety procedures. Critical corrected.

(Critical) Observed several falafel patties stored in fryer basket on top of deep fryer in cooking area with an internal food temp of 65f. All cooked phf must either be held hot at 135f or more or rapidly cooled and cold held at 41°F or below. Do not store falafels at room temp. Pic corrected by discarding falafel patties at time of inspection. Critical corrected

(Critical) Observed several containers of housemade rte rice pudding in upright pepsi cooler next to pop machine with no datemark labels. All phf rte foods (including housemade desserts) must be properly datemarked with a 7 day consume by datemark label (day 1 is prep date). Pic corrected by properly datemarking all freshly prepared rice pudding. Critical corrected

(Critical) Observed pan of cooked whole chicken breasts cooling on prep counter across from grill with an internal food temp of 95f. Cook stated that he cooked chicken to at least 165f and removed chicken from hot holding on grill less than 10 minutes before i arrived. Chicken breasts were large and rather thick. Not likely that chicken cooled 70f within 10 minutes at room temp. All phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within 6 hours. Do not cool food at room temperature. Employees must be utilizing ice baths and/or cutting up chicken breasts and placing under refrigeration as soon as possible. Employees must be monitoring foods as they pass through the temp danger zone. Pic corrected by discarding chicken. Also educated all employees on proper cooling procedures at time of inspection

(Critical) Employees are not sanitizing pots, pans, plates and utensils after washing. Employees do not know how to set up 3 compt sink. All dishware and utensils must be properly washed, rinsed and sanitized after use. Temporarily corrected by properly demonstrating correct 3 compt sink setup including proper sanitizer concentrations and test strip usage. Employees will need to rewash and sanitize all pots, pans, plates and utensils in entire facility. I will check this item at follow up inspection. , employees are not sanitizing pots, pans, plates and utensils after washing. Employees do not know how to set up 3 compt sink. All dishware and utensils must be properly washed, rinsed and sanitized after use. Temporarily corrected by properly demonstrating correct 3 compt sink setup including proper sanitizer concentrations and test strip usage. Employees will need to rewash and sanitize all pots, pans, plates and utensils in entire facility. I will check this item at follow up inspection. Follow up inspection 8/25/10: 3 compt sink was setup at time of follow up inspection. All 3 compts were setup correctly. Sanitizer concentration was 50ppm of bleach at time of follow up. Pic stated that all dishwashers and managers have been trained in proper sanitizing procedures and proper 3 compt sink usage. Critical corrected.

(Critical) Observed cook handle and prep a rte chicken shawarma with no gloves then grab rte french fries out of fryer basket with bare hands. Please cease this practice immediately. Food employees shall not handle rte food items with bare hands and shall utilize plastic gloves at all times. Corrected by educating all employees on proper glove usage, bare hand contact and foodborne illness risk factors. Critical corrected.

Observed no serv safe certified employee in facility. Must complete and correct within 90 days. Please fax copy of certificate to carl walczesky at 734 222-3930 once received

Observed no chlorine test strips throughout entire facility. To correct, please provide as soon as possible

Observed metal bar wedged under handsink in mens restroom. Bar is being used to hold up sink. To correct, please repair sink as soon as possible. , observed interior door gaskets on several reach in coolers throughout kitchens split and in poor repair and several gaskets are collecting mold and debris. To correct, please inventory all gaskets and replace as needed.

Observed floor in mens restroom with accumulation of dirt and debris. Floor needs a deep cleaning. Please clean as soon as possible. , observed floors under most equipment in cooking and prep area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule.

Observed interior of microwave oven in prep area soiled with debris. To correct, please clean now and on a more frequent schedule

Observed no handwashing signs at any handsink in kitchen. To correct, please provide as soon as possible

Observed several cleaning utensils (brooms, mops, aprons) stored all over storage/mop sink room. Room is highly unorganized and needs to be cleaned up as soon as possible.