Ali Baba Restaurant

Contact Information

601 Packard
Ann Arbor, MI 48104

Health Report - 04/13/2015 (0 critical incident(s))

Observed several food containers not intended for heavy duty commercial use. Correct by completing an inventory and replacing lightweight food containers with more durable commercial grade containers

In the kitchen above the main make line observed an accumulation of food debris (mostly dry spices) and grime on the shelves. Correct by cleaning now and on a more frequent basis to prevent the accumulation of grime

Health Report - 09/26/2014 (0 critical incident(s))

Observed ice scoop laying in ice machine in prep area and at main ice machine. All utensils must be stored in a clean, dry location and cannot be stored in a manner which may possible contaminate food. To correct-- please relocate ice scoop to approved storage location as soon as possible

Observed a significant gap at the bottom of the back kitchen screen door. Correct by repairing to eliminate this gap to keep out pests

Health Report - 03/04/2014 (2 critical incident(s))

(Critical) Observed several cooked rte chicken breasts in pan on edge of flat top grill with internal food temperatures of 115-128f (chicken was cooked for lunch). All phf must be hot held at 135f at all times. Pic corrected by discarding chicken at time of inspection. Violation corrected.

(Critical) Observed box of raw shell eggs stored above rte fruits and vegetables in wic. All raw animal products must be stored below and away from all rte foods at all times to help prevent potential cross contamination. Pic corrected by relocating eggs to bottom shelf of wic at time of inspection. Violation corrected

Observed microwave oven in prep area in poor repair (door is repaired with duct tape). Duct tape is not an approved repair surface as it can accumulate bacteria. To correct, please repair or replace microwave oven as soon as possible so all surfaces are smooth and cleanable

Observed sanitizer concentration of wiping cloth bucket in dining room at 0 ppm of bleach. To correct, please change wiping cloth bucket more often and verify concentration with proper test strips as needed (should be 50-100ppm)

Observed raw chicken thawing in stagnant water in 2 large bus tubs on drainboards of 3 compt sink in back kitchen area (internal food temp of chicken was 29-34f). All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria

Observed in use knife stored in between pieces of equipment on main prep line. All clean utensils must be stored in a clean, dry area and not exposed to potential sources of contamination. To correct, please store all in use knives in approved locations as required

Observed wet mop stored in mop sink. All mops must be hung up after use to allow for proper air drying

Observed several housemade sauces and dressing squeeze bottles stored in a bin on shelf in wic that has an accumulation of food debris. To correct, please clean bin and bottoms of all squeeze bottles as soon as possible.

Health Report - 09/17/2013 (4 critical incident(s))

(Critical) Staff not verifying sanitizer concentration in dishmachine often enough and as needed. To correct, please train employees on proper sanitizer concentrations and test strip use as needed. Pic corrected by educating staff on proper test strip location and usage at time of inspection. Violation corrected

(Critical) Observed all kids menus in facility with consumer advisory statement for undercooked hamburgers and cheeseburgers. Restaurants cannot offer raw or undercooked comminuted meat on childrens menus. To correct, please revise kids menu as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed no hot water at handsink in dishwashing area (hot water fixture is broken). To correct, please repair hot water fixture as soon as possible. I will check this item at follow up inspection. Corrected within 10 days. ,

(Critical) Observed facility not sanitizing pans and utensils properly as i measured 0 ppm of chlorine in dishmachine. All dishmachines need to be sanitizing as per manufacturers directions at all times (in this case 50-100ppm). Ecolab called at time of inspection. Ecolab arrived during inspection and repaired dishmachine. Dishmachine was retested, now sanitizing at 75 ppm. Violation corrected.

Observed ice scoop laying in ice machine in prep area. All utensils must be stored in a clean, dry location and cannot be stored in a manner which may possible contaminate food. To correct, please relocate ice scoop to approved storage location as soon as possible

Ice machine discharge line has fallen into drain in mop sink area. To correct, please raise discharge line 1-2 inches above floor drain to provide proper air gap as required. I will check this item at follow up inspection. Correct within 10 days. ,

Observed floors under cooking equipment with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule. ,

Health Report - 03/25/2013 (0 critical incident(s))

This incident (34364) does not have any more information on it

Health Report - 09/10/2012 (0 critical incident(s))

Observed exterior surfaces of dishmachine (top/sides) with an accumulation of scale and debris. To correct, please clean now and on a more frequent schedule

Observed outsides (non-food contact surfaces) of some food bins in wic with an accumulation of debris/permanent staining. To correct, please inventory and replace all food containers that are in poor repair.

Health Report - 03/12/2012 (1 critical incident(s))

(Critical) Observed fcs of tomato/turnip chopper in dishwashing area with an accumulation of dried on food debris (chopper not completely washed, rinsed and sanitized after last use). All food equipment must be washed, rinsed and sanitized after use and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all chopper components at time of inspection. Critical corrected. , observed 2 dirty knives stored in between pieces of equipment on cooking line and 2 dirty knives stored upright behind time card tray near ice machine (knives were not cleaned after use last night). All utensils must be washed, rinsed and sanitized after use and must be clean to sight and touch. Pic corrected by sending all knives through dishmachine at time of inspection. Critical corrected.

Observed ice scoop laying on top of ice in ice machine and observed plastic bowl laying in bin of rte lettuce in prep unit cooler in prep area. Bowls are not approved for storing in food and all scooping utensils must be stored in a manner which does not potentially contaminate food (from employee hands). To correct, please obtain proper scooping utensils and store them so the handle is extended up and out of food at all times

Observed condensate line in wic leaking water (no food stored under line). To correct, please repair as soon as possible

Observed interior walls and compressor shields in wic with an accumulation of dust and debris. To correct, please clean now and on a more frequent schedule

Health Report - 09/08/2011 (1 critical incident(s))

(Critical) Observed restaurant not able to sanitize dishware and utensils properly as i measured 0 ppm of bleach in dishmachine at time of inspection. Need to sanitize as per manufacturers directions (in this case, 50-100ppm). Staff need to verify sanitizer concentration in dishmachine as needed. Ecolab called at time of inspection. Dishmachine repaired and was remeasured at 100ppm of bleach. Critical corrected

Observed case of food cans and 5 gallon buckets of food stored on floor next to 3 compt sink in dishwashing area. As a result, water was observed collecting on top of and at bottom of case. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of floor at all times to protect from sources of possible contamination. To correct, please relocate cans and buckets to approved storage location as soon as possible

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

Observed floors under cooking line and under upright freezers in prep area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

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

Observed exterior top and sides of dishmachine with an accumulation of scale and debris. To correct, please clean now and on a more frequent schedule

Health Report - 03/09/2011 (1 critical incident(s))

(Critical) Observed cook place raw beef patties on cutting board in prep area, wipe off cutting board with a dry towel after placing beef on grill, then place rte buns and pita bread on same cutting board without washing and sanitizing in between. All food contact surfaces must be washed, rinsed and sanitized when switching from raw animal products to rte foods to prevent cross contamination. Need to have a wiping cloth bucket (filled with correct sanitizer concentration) in cooking area to wipe down cutting board when needed. Corrected by educating staff on cross contamination and foodborne illness transmission. Staff also washed and sanitized cutting board at time of inspection. Critical corrected

Observed facility reusing plastic single service containers (like sour cream containers) to store spices and dry food items. Single service items are not designed or constructed to be reused. To correct, please discard all single service containers and obtain nsf approved containers as soon as possible

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

Observed floors under cooking equipment in prep area with an accumulation of grease and food debris. To correct, please clean now and on a more frequent schedule

Observed outside of several food containers on shelf next to prep line soiled with sticky debris. To correct, please clean now and on a more frequent schedule

Health Report - 09/07/2010 (4 critical incident(s))

(Critical) Observed anti siphon vacuum breaker above garbage disposal spray arm in dishwashing area broken and collecting debris. Due to severe corrosion, not sure if breaker would function properly. To correct, please call licensed plumber and replace as needed. Correct within 10 days. I will check this item at follow up inspection. , observed anti siphon vacuum breaker above garbage disposal spray arm in dishwashing area broken and collecting debris. Due to severe corrosion, not sure if breaker would function properly. To correct, please call licensed plumber and replace as needed. Correct within 10 days. I will check this item at follow up inspection. Follow up site visit 9/23/10: new anti siphon vacuum breaker has been installed above garbage disposal in dishwashing area. Critical corrected.

(Critical) Observed 5 gallon buckets of housemade rte hummus, and garlic sauce in wic and several cups of individually portioned housemade rte rice pudding in display cooler in front counter area with no datemark labels. As stated in past, all phf housemade sauces, dressings, salads and desserts must be properly datemarked with a 7 day consume by datemark label (day 1 is prep date). Pic temporarily corrected by properly datemarking all freshly prepared hummus, sauces and rice pudding at time of inspection. Please note: this violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control and prevent this violation from recurring. If violation is cited at next inspections, you will be required to attend an administrative conference at the washtenaw county health dept. To discuss this recurring violation. Please complete risk control plan and fax to carl walczesky at 734 222-3930 within 7 days. I will check this item at follow up inspection. , observed 5 gallon buckets of housemade rte hummus, and garlic sauce in wic and several cups of individually portioned housemade rte rice pudding in display cooler in front counter area with no datemark labels. As stated in past, all phf housemade sauces, dressings, salads and desserts must be properly datemarked with a 7 day consume by datemark label (day 1 is prep date). Pic temporarily corrected by properly datemarking all freshly prepared hummus, sauces and rice pudding at time of inspection. Please note: this violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control and prevent this violation from recurring. If violation is cited at next inspections, you will be required to attend an administrative conference at the washtenaw county health dept. To discuss this recurring violation. Please complete risk control plan and fax to carl walczesky at 734 222-3930 within 7 days. I will check this item at follow up inspection. Follow up site visit 9/23/10: all housemade rte hummus, dressings, salads, and desserts (rice pudding) in facility have proper datemark labels. All phf rte foods have prep dates on containers. Critical corrected.

(Critical) Observed pan of cooked white rice and pan of cooked falafels on prep counters in cooking area with an internal food temp of 70-92f. All phf must be hot held at 135f or more at all times. Owner stated they throw all rice and falafels away after 1 hour if it doesn't get used. If wanting to use time instead of temperature to safely hold phf, will need to develop a policy for time as a public health control and mark discard times for phf. If time policy is not developed and approved, you will need to hold all phf at 135f or more at all times. Recommend utilizing rice warmer. Pic temporarily corrected by discarding rice and falafels. Owner to develop time policy within 1 week. I will check this item at follow up inspection. , observed pan of cooked white rice and pan of cooked falafels on prep counters in cooking area with an internal food temp of 70-92f. All phf must be hot held at 135f or more at all times. Owner stated they throw all rice and falafels away after 1 hour if it doesn't get used. If wanting to use time instead of temperature to safely hold phf, will need to develop a policy for time as a public health control and mark discard times for phf. If time policy is not developed and approved, you will need to hold all phf at 135f or more at all times. Recommend utilizing rice warmer. Pic temporarily corrected by discarding rice and falafels. Owner to develop time policy within 1 week. I will check this item at follow up inspection. Follow up site visit 9/23/10: pic has developed a time as a public health policy for falafels. A dry erase board has been installed on cooking line and staff are writing down prep times. All staff aware of 4 hour discard requirement. No rice was observed on counter. Critical corrected

(Critical) Observed interior faceplate of ice machine near prep area with an accumulation of mold and debris. Also observed all exterior surfaces (sides, top, coils) of same machine soiled with debris. To correct, please remove all ice from machine, then clean and sanitize all ice machine surfaces as per manufacturers directions. Correct within 10 days. I will check this item at follow up inspection. , observed interior faceplate of ice machine near prep area with an accumulation of mold and debris. Also observed all exterior surfaces (sides, top, coils) of same machine soiled with debris. To correct, please remove all ice from machine, then clean and sanitize all ice machine surfaces as per manufacturers directions. Correct within 10 days. I will check this item at follow up inspection. Follow up site visit 9/23/10: all interior and exterior surfaces of ice machine have been washed and sanitized. Critical corrected

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

Observed no serv safe certified employee in facility. Pic stated that they have signed up for 9/29/10 class. To correct, please obtain serv safe certification and fax to carl walczesky at 734 222-3930 within 90 days

Observed no handwashing signs at any handsinks throughout entire facility. To correct, please provide

Observed top of dishmachine in back kitchen area with an accumulation of scale and debris. To correct, please clean now and on a more frequent schedule

Observed walls behind dishmachine and drainboards in dishwashing area soiled with mold and debris. To correct, please clean now and on a more frequent schedule

Observed exterior doors (especially near door handles) with an accumulation of sticky debris and handprints. Please clean now and on a more frequent schedule. , observed interior door gaskets on both upright freezers in prep area and door gasket of wic with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule.