Health Report #113148

Establishment Name: Ali Baba Restaurant
Report Date: 09/07/2010
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Clean Sight/Touch-No Accum/Enc Food-contact surface(s) Equipment prep area ice machine With accumulation of debris 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
Critical Hot and cold holding Hot food item(s) prep area counter Stored below 135 degrees F 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 Ready-to-Eat Food, Date Markin In house prepared ready-to-eat potentially hazardous food(s) walk in cooler shelf Without date of consumption marking 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 System Maintained in Good Repa Plumbing system dishwashing area vacuum breaker Not maintained 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.
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) cooking/preparation area upright freezer Soiled 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.
Normal Cleaning, Frequency/Restrictio Physical facilities/structures walls dishwashing area wall Soiled 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
Normal Equipment, Cleaning Frequency Warewashing equipment dishmachine dishwashing area dish machine Not cleaned Through out the day as necessary 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
Normal Handwashing Signage Handwashing signage throughout entire facility Not provided Observed no handwashing signs at any handsinks throughout entire facility. To correct, please provide
Normal Manager Certification N/A N/A N/A 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
Normal Cooking and Baking Equipment Microwave oven door seals and cavities cooking/preparation area microwave oven Not cleaned Through out the day as necessary 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