Wayne County food inspectors pay unannounced visits to restaurants, schools, festivals, street fairs, houses of worship and other places that serve food to the public.
The goal is to find and correct problems that could lead to foodborne illnesses.
Hometown Life takes a look atpriorityitems— those that are considered the most serious— each month, with this installment focusing on violations from July.
Here's a look at the priority violations in July in Wayne and Westland, as listed on the website used by Wayne County.
Read more:27 eating establishments cited for priority violations in Wayne, Westland for June
Wayne
Avenue Sports Grill, 3632 Elizabeth
1. Observed shredded lettuce inside reach-in at 38*f and tomatoes were being sliced at the time of inspection. Chicken is kept inside the functioning walk-in cooler at 40*f. Dressings were not stored in the upright cooler near cook line. Continue this practice until cooler is repaired or replaced. Do not store potentially hazardous food in this cold hold unless ambient temperatures are 34*f-38*f. Corrected
2. Sliced tomatoes were were 50*f and sliced lettuce 60*f at first reach-in cooler at cookline. Observed chicken at 50*f inside the drawers underneath the cooking grill. Cream base dressing in the upright cooler was observed at 48*f near the reach-in coolers at follow up inspection. Risk control plan must be completed to address this repeat violation. Follow up within 10 days.
Capt. Nemo's Subs, 4422 Wayne
1. Observed raw beef at 37*f and ham slices at 38*f inside meat cooler. Eggs were 40*f inside Pepsi cooler. Corrected.
Little Caesars, 4556 Howe
1. Observed glass cleaner stored above dipping sauce at front storage rack inside the establishment. Cleaning agents and other toxins must never be stored over food to prevent contamination. Glass cleaner was removed at inspection. Corrected.
Red Apple Restaurant, 32711 Michigan Ave.
1. Observed chlorine solution sanitizing below 50 ppm on dish wash machine. Chlorine sanitizing solution must lie between 50-100 ppm for adequate sanitation of dishes and utensils. Dish washer was primed on third attempt and dishes were sanitized at 50 ppm. Corrected.
2. Observed stainless steel cleaner above the carry-out boxes in the kitchen across from the cooking grill. Chemicals must be stored away from single-service items. Cleaner was removed at inspection. Corrected.
Wendy's, 32967 Michigan Ave.
1. Observed quat sanitizing at 100 ppm at sanitizing compartment of sanitizing sink. Quat solution for effective sanitizing must be 150-400 ppm according to the manufacturer's specification on the label. Adjust concentration to 150 ppm. Complete risk control plan. Follow up within 10 days.
Westland
Angelo Brothers Ristorante and Pizzeria, 33550 Ford Road
1. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall meet these limits or as otherwise approved. Dishwasher read 0ppm for chlorine sanitizer concentration. Sanitize equipment and utensils to prevent contamination. Will follow up in about 7-10 days.
2. Observed a large pan of raw chicken stored directly above an open bin of red sauce in the large walk in cooler shelf. Two bags of ground pork was also stored above an open bin of broth. Store raw meats under ready to eat foods and based on cooking temperatures to prevent cross contamination. Person in charge moved the chicken and pork beneath ready to eat foods at time of inspection. Violation was corrected.
Benito's Pizza, 8129 Middlebelt
1. The mop sink in the hot water tank room was blocked with insulated carry out delivery bags. Mop water was being disposed in the three compartment sink in the sanitize compartment. Dispose mop water in an approved area where it does not contaminate food contact surfaces and clean equipment. A follow up will be conducted, after the office consultation.
2. Observed packets of raw ground beef and pork sausage stored in the same plastic bin with shredded cheddar cheese, feta cheese, and sliced/diced ham stored beneath the pizza prep cooler. Store raw meats underneath and away from ready to eat foods. Raw meats should be stored based on cooking temperatures. This is a repeat violation. A risk control plan will be given to person in charge to complete and due at the scheduled office consultation. A follow up will be conducted, after the office consultation.
3. Potentially hazardous items held in the top pizza prep rail such as cheese, ham, mushrooms, diced tomatoes, and pizza sauce were held between 53-68F. The bottom drawer held items such as chicken wings/strips, raw beef, raw pork sausage, shredded cheeses, ham, and pizza sauce were between 63-68F. The internal hanging thermometer read at 55F. Keep all potentially hazardous items at 41F or colder. Person in charge discarded all items from the whole pizza prep cooler. Items will be held in the large walk in cooler and adjacent beverage cooler temporarily, until repaired. A follow up will be conducted, after the office consultation.
4. Observed a spray bottle of degreaser stored above several cases of bottled beverages in the prep room. Several bottles of detergent were also stored in the drain board area beside the three compartment sink. Keep all chemicals away and below clean prep areas, equipment, and food to prevent accidental contamination. A follow up will be conducted, after the office consultation.
Boston Market, 36440 Ford Road
1. The stockroom with clean equipment and single service items were free of chemical storage. All chemicals were relocated to a closet. Violation was corrected.
Carlos Mexican Restaurant, 7988 Wayne
1. Observed white carry out bags used to reheat rice in the steam tables. Store rice in food grade bags to prevent contamination. Person in charge removed the rice from the bag time of inspection. Violation was corrected. Advised person in charge to use food grade bags such as Zip Lock for reheating.
2. Potentially hazardous foods must be stored accordingly to hierarchy of cooking temperatures. A small pan of raw chicken was stored above raw pieces of cut steak in the bottom prep cooler shelf. Store raw meats according to cooking temperatures to prevent cross contamination. Person in charge stored the small pan of chicken on the bottom shelf and beef above. Violation was corrected at time of inspection.
Crown Banquet Hall, 1217 Merriman
1. Overhead sprayer hanging below the flood level rim of garbage disposal sink at dish machine— provide an adequate air gap.
2. Hand sink installation: 1) No faucets provided to supply hot and cold running water to kitchen hand sink, 2) No hot water at one hand sink in bar/lounge women's restroom.
3. No sanitizer dispensing from dish machine — cycle run four times. Chlorine sanitizer must be 50-100 PPM.
Crystal Bar and Grill, 8051 Middlebelt
1. Potentially hazardous foods held in the walk in cooler such as sour cream, shredded cabbage, lettuce mix, various cheeses, deli meats, sour cream, ribs, and ground beef were between 45-47F. Internal thermometer read at 45F. Observed diced and cut tomatoes in the small salad prep cooler between 47-50F. Keep all potentially hazardous items at 41F or colder. Person in charge discarded the tomatoes from the small prep cooler. All potentially hazardous items in the walk in cooler were transferred into the large standing coolers at time of inspection. Person in charge was aware that the cooler had been fluctuating in temperatures and had an appointment for repair. All potentially hazardous foods will be held in the standing cooler, until serviced. Will follow up within 7-10 days.
Cottage Inn Pizza, 8303 Wayne
1. Observed ranch and cream cheese garlic dip between 44-45F in the standing reach in cooler. Keep all potentially hazardous foods at 41F or colder. Person in charge moved items into an adjacent cooler at time of inspection. Cooler was also adjusted. Will follow up within 7-10 days. Violation corrected at follow-up inspection.
Golden Wingz, 1530 Merriman
1. Observed a shutoff valve (sprayer) located downstream of the hose bibb vacuum breaker located on the mop sink hose— the sprayer must be removed when not in use.
2. Operator indicated that the bowls at cookline are cleaned and rinsed in pans at cookline every hour. all dishware and utensils used continuously at cookline must be cleaned and sanitized. The procedure must occur in the 3-compartment sink by washing with soap in the 1st compartment, rinsing with clear water in the 2nd compartment, then sanitizing by submerging the items in sanitizer and air drying every 4 hours.
3. Operator indicates that the dishware at cookline is only washed and rinsed every hour.
4. Top rail of prep station cooler maintaining house-made sauces in squeeze bottles at 59f-60f.
5. Improper chemical storage: 1) degreaser stored next to bread above oven 2) degreaser stored on shelf with food in dishwashing area.
Hibachi Grill, 6539 Wayne
1. Potentially hazardous foods held in the small prep cooler held diced tofu, and marinated chicken/beef between 45-57F. Keep all potentially hazardous foods at 41F or colder. Person in charge discarded all foods at time of inspection. Cooler will not be used, until repaired. Items will be held in adjacent standing coolers or in the several large walk in coolers. Will follow up within 7-10 days.
Keko's Coney Island, 501 S. Wayne
1. Cold potentially hazardous food must be held at 41 F or below. Observed french toast batter held in an ice bath on the cookline at 46 F to 53 F, cheddar cheese at 53 F, sliced tomatoes at 59 F, and diced tomatoes at 49 F in top rail of the prep cooler. Lettuce was 50 F in the drawer cooler. Hash browns, mac and cheese were 45 F in the upright reach in cooler. Adjust or repair cooler to hold food at 41 F or below. Do not overfill containers higher than the level of refrigeration in the top rail. Ice baths need to completely surround the food and cannot be higher than food. Hold all cold potentially hazardous food at 41 F or below.
Leo's Coney Island, 36595 Warren
1. Observed a clear plastic commercial spray bottle with a hose attached stored in the walk in cooler. The sprayer held lemon juice that was used for produce. Discontinue using non-food grade containers as a dispenser. Person in charge discarded the sprayer at time of inspection. Violation was corrected.
2. Observed several spray bottles and pre-soaped dry sponges stored above clean napkins and paper towel on a rack in the dry storage areas. Keep all chemicals away and beneath clean paper products to prevent accidental contamination. Person in charge moved all bottles and sponges to the bottom of the rack at time of inspection. Violation was corrected.
Olga's Kitchen, 35000 Warren
1. Observed potentially hazardous foods such as raw salmon, beef, cubed pork, chicken shawarma, and ham in the cooler beneath the vertical grill between 46-50F. Internal thermometer read at 50F. Another cooler located beside the order window holding salsa and sour cream in the top rail measured between 49-50F. Various soups held in cambro pans in the bottom drawer held between 46-47F. Keep all potentially hazardous items at 41F or colder. Person in charge discarded all items from both coolers at time of inspection. Items will be held in the walk in cooler or adjacent coolers temporarily. Will follow up within 7-10 days for correction.
2. Observed several boxes of clean single use boxed gloves stored in between the chemical rack beside the mop sink. Store chemicals beneath and away from clean items to prevent accidental chemical contamination. Person in charge moved the gloves away from the chemical storage rack. Violation was corrected at time of inspection.
Palmer House Bar and Grill, 31150 Palmer
1. Observed that the raw meat was properly stored in the walk in cooler. Violation corrected.
Pizza Hut, 7520 Wayne
1. Pest control toxic materials that are a hazard to employees and patrons may not be used in the facility. Observed a hazardous dichlorovos pest strip located above the dish washing area. The strips are harmful when exposed to humans for an extended period of time and are not approved for use in restaurants as per the manufacturers instructions. Remove all pest strips from the facility. Person in charge discarded the strip at time of inspection. Violation was corrected.
2. Observed an employee texting on their cellphone and removing clean dishes from the dish washer without hand washing in between tasks. The same employee was also observed using the restroom with their cell phone. Educate employees to wash their hands, when moving from different tasks to prevent contamination onto food contact surfaces. Employee washed their hands at time of inspection, before resuming tasks. Violation was corrected.
Tasty Kabob, 8207 Middlebelt
1. Used mop water was disposed thru using the bathroom toilet bowl or by dumping outside. Dispose dirty mop water in an approved mop sink and not by methods described above to prevent contamination. The mop sink is beside a prep table that has never been used as a mop sink, but only as a food prep sink due to its proximity to the prep table. The mop and bucket had been stored to drain above the basem*nt staircase. Person in charge will file a variance for disposing mop water in an approved area. Violation was corrected at time of inspection by educating person in charge of proper disposal. Variance due within 7-10 days by email.
The Ivory Room, 33500 Ford Road
1. Observed a carton of eggs stored above several rows of bottled beer in the standing cooler. Several packages of raw beef patties were stored above several individual ready to eat sauces and packaged lettuce. Keep all raw meats under ready to eat foods and according to cooking temperatures. A follow up will be conducted, after the scheduled office consultation.
Village Gourmet Hot Dogs, 449 Wayne
1. No items were held in the equipment stand. Meats in the walk in cooler were stored according to cooking temperature (all on the bottom rack). Frozen chicken was stored on the bottom rack of the standing freezer. Violation was corrected.
2. No items were observed in the equipment stand for cold holding. No items were observed outside of the steamers and flat top for hot holding. A new reach in prep cooler was purchased and held all items under 41F. Person in charge has recorded temperatures 3 times a day in a planner for compliance. Violation was corrected.
3. No foods were observed stored beneath sanitizer dispensers, buckets, or spray bottles. Violation was corrected.
Wendy's, 439 Wayne
1. Drainlines from food service equipment must discharge through an air gap. One of the drains from the ice machine has dropped below the flood rim of the receiving drainbowl. Shorten or elevate the drainline to create an air gap.
2. Potentially hazardous cold food must be held at 41 F or below. Sliced tomatoes were at 55 F, shredded cheese was 60 F, and lettuce was 61 F on the top portion of the prep cooler. Pre-made salad in the bottom portion of the cooler was 49 F. Adjust, repair or replace the cooler so that it can hold food at 41 F or below. Alternatively, time can be used as a control. A written procedure is required. Mark food when removed from temperature control to be used or discarded after 4 hours (or after 6 hours is the food does not exceed 70 F). Discard all food that has been out of temperature for 4 hours.
Contact David Veselenak atdveselenak@hometownlife.com or 734-678-6728. Follow him on Twitter@davidveselenak.
