30 eating establishments in Livonia cited for priority violations in December – Hometown Life

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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 at priority items — those that are considered the most serious — each month, with this installment focusing on violations from December.

Earlier inspections: 42 eating establishments in Livonia cited for priority violations in November

Other December inspections: Looking for more information? Find more western Wayne and Oakland communities here

Here’s a look at the priority violations in December in Livonia, as provided by Sword Solutions, the third-party vendor contracted by Wayne County to conduct the inspections.

Ahha Noodles, 37700 Six Mile

1. Employee stated that they wash, rinse, and sanitize the in continuous use cutting boards on the prep cooler and at the steam table at the end of the day. Correct by washing, rinsing, and sanitizing food contact surfaces every 4 hours. Person in charge agreed to wash, rinse, and sanitize food contact surface every 4 hours and retrain employees on cleaning frequency. Corrected at the time of inspection.

Bigg Burger, 19055 Farmington

1. Observed ready to eat philly steak next to raw chicken and raw burger patties in the walk in cooler. Observed raw sausage above raw mushroom in the reach in prep cooler. Correct by separating different raw animal food items by the order of cooking temperatures with the highest cooking temperatures being placed at the lowest level. Ready-to-eat food over fish, whole meat and raw eggs, over ground meats, over poultry. Ready to eat Philly steak was moved above raw meat and raw mushrooms were stored above raw sausage. Corrected at the time of inspection.

Botsford Elementary School, 19515 Lathers

1. Observed sliced cheese, shredded cheese, and ham at 41 F or below in the upright 2-door cooler. Corrected.

Clarenceville Middle School, 20210 Middlebelt

1. Observed no food in hot holding unit at the service area. Person in charge stated that they are in the process of getting a new hot holding unit. Currently, hot food is kept in the hot holding unit in the kitchen. Observed taco meat and burger patties at 135 F or above. Corrected.

Continental at Comerica, 39200 W. Six Mile

1. Observed spinach leaves, ham, cut tomatoes, and sliced cheese at 41 F or below in the top rail of breakfast cooler. Observed bottled salad dressing such at spicy ranch, ranch, and honey mustard at 41 F or below in the upright cooler at salad service area. Person in charge stated that they submerge the bottled salad dressing during service into well with ice. Corrected.

Courtyard by Marriott, 17200 Laurel Park Dr.

1. Observed arugula, cooked broccoli, shredded cheese, and pasteurized eggs at 41 F or below in the top rail of the prep cooler #7. Observed cooked burger, cooked broccoli, ham, and goat cheese at 41 F or below in the reach in cooler #1. Corrected.

2. Observed hose bib backflow preventer installed downstream of shut off valve. Corrected.

3. Observed at 8:15 am single portioned yogurt parfait and single portioned cut melons made 6 am cooled within 4 hours to 41 F. Corrected.

Crestwood Lounge, 27885 Plymouth

1. Observed raw chicken and strip steak over ready to eat foods in reach in freezer. Corrected by moving raw chicken, steak strips below and away from a ready to eat foods. Violation corrected.

Eastside Mario’s, 31630 Plymouth

1. Potentially hazardous food being held cold must be kept at 41F or less. 51F garlic butter and 48F spinach dip on top shelf of prep cooler in kitchen. Spinach dip in the bottom of the cooler was observed at 44F. These items were all on the rightmost side of the cooler, items in the middle of the cooler and on the left side were holding at 39F. The items were removed from the right side of the cooler at the time of inspection. This is a repeat violation from the last inspection. A risk control plan was given at the time of inspection.

2. Potentially hazardous food being held hold must be kept at a minimum temperature of 135F. In the kitchen hot holding unit meatballs observed between 125F-130F and pasta sauce was observed at 113F-118F. The items were reheated to 165F and the temperature of the unit was increased at the time of inspection. Management will monitor the unit to ensure that the food is now being held at 135F.

3. Chlorine solution in the kitchen dishmachine was observed at around 10ppm. To properly sanitize the concentration of chlorine must be at least 50ppm. Have the dishmachine serviced so it is able to sanitize dishes at 50ppm-100ppm chlorine sanitizer. A risk control plan was given at the time of inspection for this repeat violation.

Embassy Suites Livonia, 19525 Victor Parkway

1. Observed toxic pest strip above the drain bowl of the bar glasswasher. Correct by discontinuing the use of toxic pest strip. Pest strip was removed and discarded. Corrected at the time of inspection.

2. Observed ready to eat apples with skin on served at breakfast buffet without any protection from contamination. Correct by protecting food items on display from contamination. Apples were put individually in zip lock bag to protect from contamination. Corrected at the time of inspection.

First Watch, 19740 Haggerty

1. Observed cut melons in single portioned cups at 49 F nested on top of a bottom row of singled portioned cut melons in the top rail of the mid prep cooler. The cut melons on the bottom row and other food items were at 41 F or below in the top rail of the mid prep cooler.Observed pancake batter at 65 F in a batter dispenser stored nested on top of an empty container that is not able to keep the batter fully submerged in the top rail of the mid prep cooler. Correct by keeping cold potentially hazardous food at 41 F or below. Person in charge discarded the cut melons nested on the top of the bottom row melons and agreed to keep one row of single portioned melons in the top part of the mid prep cooler to hold temperatures at 41 F. Person in charge stated that they will keep pancake batter in the reach in mid prep cooler in between uses. The reach in prep cooler was holding temperature at 41 F or below.Corrected at the time of inspection.

Coach’s Corner, 36000 Seven Mile

1. Observed chlorine sanitizer solution at glasswasher at 10 ppm. This is a repeat violation. Further enforcement action may result. Correct by providing sanitizer solution concentration specified by the manufacturer label. Correct immediately. A follow-up will occur in about 7- 10 days.

2. Observed shredded cheese at 66 F stored on a container with ice. The container of shredded cheese was not fully submerge and was not in contact with the ice. Observed coleslaw at 56 F in a container of ice. Container of coleslaw was not fully submerged in ice. Observed single service sour cream cups at 52 F to 62 F in over the counter reach in dressing cooler. Observed bottled ranch at 52 F in the top rail of salad prep cooler. This is a repeat violation. Further enforcement action may result. Correct by keeping cold potentially hazardous food at 41 F or below. Correct immediately. A follow-up will be conducted in about 7-10 days.

Grand Tavern, 37714 Six Mile

1. Observed chlorine sanitizer solution at glasswasher and dishwasher at 0 ppm. Observed quat sanitizer solution at 100 ppm at three compartment sink. Correct by providing sanitizer solution concentration specified by the manufacturer label. Correct immediately. A follow-up will occur in about 7- 10 days.

2. Observed pico de gallo at 46 F stored in a container not fully submerged in cold water with melted ice. Person in charge removed the melted ice and filled container with ice and water and fully submerged pico de gallo container into ice. Observed horseradish dressing at 49 F and cucumber aioli at 58 F stored in the top rail of prep dressing cooler on the waiter side. Discard cold potentially hazardous food holding temperatures above 41 F. Correct by holding cold potentially hazardous food at 41 F or below. Correct immediately. A follow-up will be conducted in about 7-10 days.

3. Observed chili at 126 F in wait station steam table. Correct by keeping hot potentially hazardous food at 135 F or above. Correct immediately. A follow-up will be conducted in about 7-10 days.

4. Observed chemicals stored next to bottled water at bar underneath beer dispenser and next to clean utensil at chemical storage shelf. Observed sanitizer bucket next to clean baking sheets. Correct by storing chemicals below food and clean utensil. Chemicals were moved away from clean dishes, utensil, and food. Corrected at the time of inspection.

Grandview Elementary School, 19814 Louise

1. Observed butter spread, applesauce, and shredded cheese at 41 F or below in the 2-door upright cooler. Observed no potentially hazardous food stored in chest cooler at the time of inspection. Apple juice was at 41 F in the chest cooler. Corrected.

Green Cedar, 19217 Newburgh

1. Observed soup made 12/17 and chickpeas made 12/17 at 41 F cooled within 6 hours from 135 F to 41 F. Observed cut lettuce leaves made 12/17 at 41 F cooled within 4 hours from 70 F to 41 F. Corrected.

2. Observed lentil soup made 12/12 at 62 F in the upright 3-door cooler not cooled within 6 hours from 135 F to 41 F. This is a repeat violation. A risk control plan was provided. Fill out and email risk control plan within 5 days. Another repeat may result in further enforcement actions. Correct by cooling cooked food items from 135 F to 70 F within 2 hours and from 135 F to 41 F within 6 hours or less. Correct by cooling food prepared at ambient temperature from 70 F to 41 F within 4 hours. Discard food that was not cooled properly within the mentioned time and temperature. Correct immediately. A follow-up will occur in about 5-10 days.

3. Observed at 4:15 pm cut lettuce made 12 pm at 45-50 F. Observed lentil soup made 12/2 at 49 F. Correct by cooling cooked food items from 135 F to 70 F within 2 hours and from 135 F to 41 F within 6 hours or less. Correct by cooling food prepared at ambient temperature from 70 F to 41 F within 4 hours. Discard food that was not cooled properly within the mentioned time and temperature. Correct immediately. A follow-up will occur in about 7-10 days.

Lefty’s Cheesesteak, 29407 Six Mile

1. Person in charge emailed picture on 12/19/2019 of hose bib backflow preventer installed downstream of the shutoff valve at the mop sink. Corrected.

2. Observed shredded cheese, sliced cheese, cut tomatoes, cole slaw, and cut lettuce at 41 F or below in the top rail of the prep cooler. Observed eggrolls, feta cheese and raw burger at 41 F or below in the reach in prep cooler. Corrected.

3. Observed hand sink next to three compartment sink provide 100 F water. Corrected.

4. Observed faucet at mop sink does not provide air gap. This is a repeat violation. A risk control plan was provided. Fill out and email risk control plan within 5 days. Another repeat may result in further enforcement actions. Correct by providing a hose bib backflow prevention device downstream of the shut off valve to prevent backflow into water supply system. Correct immediately. A follow-up will be conducted in about 7-10 days.

5. Observed handsink next to three compartment sink does not provide hot water. Correct by providing 100 F water at handsink. Correct immediately. A follow-up will be conducted in about 7-10 days.

6. Observed faucet at mop sink does not provide air gap. Correct by providing a hose bib backflow prevention device downstream of the shut off valve to prevent backflow into water supply system. Correct immediately. A follow-up will be conducted in about 7-10 days.

7. Observed cut tomatoes at 47 F in the top rail of prep cooler nested on another container. Person in charge discarded tomatoes and agreed to not nest food items on top of each other. Observed canned mushrooms at 44 F and lettuce at 45 F in the top rail of prep cooler. Observed deli meat at 44 F, lettuce at 45 F, and feta at 45 in the reach in prep cooler. Discard cold potentially hazardous food holding temperatures above 41 F. Correct by holding cold potentially hazardous food at 41 F or below. Correct immediately. A follow-up will be conducted in about 7-10 days.

Livonia Breakfast Club, 17162 Farmington

1. Observed spaghetti sauce in the cooler that was not date marked and had some mold growth inside of the container. The owner stated that the sauce was made for a special last week. Corrected during inspection, the sauce was discarded during inspection. Monitor food so that it can be rotated frequently.

Livonia Italian Bakery, 33615 Seven Mile

1. Observed penne pasta, lasagne, ricotta, mozzarella, and feta olive mix at 41 F in the display cooler. Observed cooked chicken, cooked meatballs, and avocado spread at 41 F or below in the the reach in prep cooler. Corrected., Observed penne pasta, lasagne, ricotta, mozzarella, and feta olive mix at 41 F in the display cooler. Observed cooked chicken, cooked meatballs, and avocado spread at 41 F or below the the reach in prep cooler. Corrected.

Koney Island Inn, 29530 Seven Mile

1. Observed blue cheese, cut tomatoes, feta cheese, cut lettuce, ham, coleslaw, and tzatziki at 41 F or below in the top rail of prep cooler. Corrected., Observed bleu cheese, cut tomatoes, feta cheese, cut lettuce, ham, coleslaw, and tzatziki at 41 F or below in the top rail of prep cooler. Corrected.

Tropical Smoothie Cafe, 30971 Five Mile

1. Observed pumpkin puree that had mold-like debris on it. Also the date had 11/22 which is longer than 7 days. Corrected during inspection, the pumpkin puree was discarded.

Luigi’s Pizza, 31530 Plymouth

1. Observed cooked veggies, cheese, and shrimp reading 41F or under. Violation corrected.

Fleming’s Steakhouse, 17400 Haggerty

1. Observed chicken sauce made 12/1 and red pepper sauce made 12/1 cooled from 135 F within 6 hours to 41 F. Person in charge stated that they cool from 135 F to 70 F within 2 hours and from 70 F to 41 F within 2 hours by using smaller batches and ice wands. Corrected.

Prime Grill, 13840 Merriman

1. Observed in house prepped raw beef sitting over vegetables in reach in cooler next to cook line. Corrected by switching raw beef with vegetables. Violation corrected.

Red Olive Restaurant, 33326 Plymouth

1. Observed raw meat over pita bread in walk in cooler. Corrected by moving raw meat away and under any ready to eat foods. Violation corrected.

Residence Inn by Marriott, 17250 Fox Dr.

1. Observed air gap between discharge pipe and drain bowl rim of prep sink and juice dispenser. Corrected.

2. Observed no air gap between discharge pipe and drain bowl rim of prep sink and juice dispenser. Correct by providing an air gap of at least 1 inch between the discharge pipe and drain bowl rim for the above mentioned items. Correct immediately. A follow-up will be conducted in about 7-10 days.

Richard’s, 39305 Plymouth

1. PIC stated they only clean in-use utensils 3 times during open hours. Corrected by instructing PIC to teach employees to wash utensils every 4 hours. Violation corrected. A risk control plan will be given to PIC to fill out and return to inspector via email.

Senate Coney Island, 32359 Plymouth

1. Observed cheese using time as a control without any mark of when it was pulled from regulated temperature. Corrected by marking hour cheese is pulled from cooler. Violation corrected.

Steve’s Family Dining II, 15800 Middlebelt

1. Observed city chicken between 45F and 47F in the walk in cooler that was cooked the night before and was set to cool. Food has been left in the temperature danger zone for too many hours. Utilize the two step cooling process to properly cool food from 135F to 70F within 2 hours or less an from 70F to 41F within 4 hours or less.

2. Observed raw, shelled eggs in the refrigerator sitting on top of a pie container and on a rack above rice pudding and cooked pasta. Corrected during inspection, the eggs were moved to the walk in cooler.

Tin Cup Bar and Grill, 20500 Newburgh

1. Observed hand sink in ladies restroom provide 100 F water. Corrected.

2. Observed shredded cheese, lettuce leaves, sour cream, blue cheese dressing, and coleslaw at 41 F in the salad dressing cooler. Corrected.

3. Observed sour cream at 45 F, ranch dressing at 45 F, salsa at 45 F, and shredded cheese at 45 F in the salad dressing cooler. Discard cold potentially hazardous food holding temperatures above 41 F. Correct by holding cold potentially hazardous food at 41 F or below. Correct immediately. A follow-up will be conducted in about 7-10 days.

4. Observed turkey burger cooked to 160 F. Correct by cooking all parts of the turkey burger to 165 F for 15 seconds. Turkey burger was cooked to 165 F at the time of inspection. Corrected.

5. Observed toxic pest strip next to the ice well at the bar. Correct by discontinuing the use of toxic pest strip. Person in charge discarded pest strip. Corrected at the time of inspection.

6. Observed hot water at 77 F at hand sink in women’s bathroom. Correct by providing 100 F of hot water at handwashing sink. Correct immediately. A follow-up will occur in about 7-10 days.

Wing Snob, 28408 Five Mile

1. Observed the hand wash sink was blocked with a cooler in front of it. Corrected during inspection, the cooler was moved from being directly in front of the hand wash sink.

Woodland Lanes bar, 33775 Plymouth

1. Observed raw steak over bread in reach in cooler in kitchen next to pizza oven. Corrected by moving raw steak away and below from bread in freezer. Violation corrected.

Contact reporter David Veselenak at [email protected] or 734-678-6728. Follow him on Twitter @davidveselenak.

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