Restaurant inspectors visit restaurants at least twice a year, checking to ensure safe conditions related to handling and cooking food. (Photo: ti-ja, Getty Images/iStockphoto)
Oakland County Health Division in July inspected several dozen South Lyon-area establishments that serve food to the public and cited 11 for violating priority provisions of the Michigan Modified Food Code.
Priority items, such as correct cooling temperatures and proper food storage methods, help prevent food-borne illness. Priority violations are the most serious of Michigan Modified Food Code infractions.
Hometown Life lists local establishments that incurred priority violations during routine monthly restaurant inspections, along with the actions they took to remedy the problem. Here's the list for July:
1. The deck mounted can opener blade is soiled with food debris and was last used a few days ago per the person in charge. An employee washed, rinsed, and sanitized the noted can opener.
2. Chemicals are stored above the clean equipment rack next to the three-compartment sink. The person in charge moved the chemicals to an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.
3. Home defense insect killer is stored in the mechanical room in the rear of the facility. Noted chemical is not approved for food establishments. The person in charge removed the noted insect killer from the facility.
1. Cross contamination observed in the following ways in the two-door reach in cooler on the cook line: 1) A container of raw breaded chicken is stored on top of a container of fully cooked meatballs. 2) A container of raw chicken kebabs is stored directly against and behind a container of raw ground beef. The person in charge arranged the foods so that raw animal products are stored below and away from ready to eat foods and raw animal products are stored according to their final cook off temperatures.
2. Two cooked chicken breasts are holding at 76F in the reach in cooler on the cook line and were cooked three hours ago per the person in charge. The person in charge discarded the noted food items.
3. 1) Sausage gravy is holding at 98F in the steamer to the right of the hot dog grill for one hour per the person in charge. 2) Cut lettuce leafs stacked over the chill line in the top loading cooler on the make line are holding at 50F and have been there for thirty minutes per the person in charge. 1) The person in charge reheated the sausage gravy to 165F and held at 135F or above. 2) The person in charge moved the excess cut leaf lettuce to a cooler to hold at 41F or below.
4. A vegetable peeler is soiled and stored as clean in the clean equipment bin underneath the large prep table in the rear of the facility. 2) The deli slicer is soiled with food debris and stored as clean. The noted utensils and equipment were washed, rinsed, and sanitized so they are clean to sight and touch.
1. Two bags of whole milk, one bag of skim milk, and two containers of whipped cream are holding between 45F-47F in the McCafe cooler and have been there for over four hours per the person in charge. Note: Cooler has an ambient air temperature of 46F. The person in charge discarded all noted food items.
2. Cut leaf lettuce and shredded lettuce are marked to be kept for five hours for the time as a public health control system used by the facility. Both items have holding temperatures between 76F-78F. The person in charge provided new time stamps for the noted food items to keep them for a maximum of four hours.
3. The ice machine in the rear of the facility has a self cleaning system with chemicals installed without a backflow prevention device. ASSE 1022 has been installed and is up to code for the noted machine per the South Lyon water department.
1. The following potentially hazardous food items stored overnight in the two door upright cooler across from the hand sink in the kitchen observed with internal temperatures ranging from 46-50 F: 1) Large container of facility made ranch dressing; 2) container of cooked chicken breast; 3) box of raw bacon; 4) hermetically sealed bag of chicken noodle soup; 5) two quarts of buttermilk; 6) container of shredded cheese; 7) two boxes of shredded mozzarella cheese; 8) two blocks of cream cheese. Person in charge discarded all noted food items in the trash.
1. The following foods at 45F from the previous night per operator in bottom reach in cooler of top loading cooler unit: 1) Feta cheese 2) Sour cream Ambient Air Temperature: 52F. Operator discarded noted foods.
2. Spray arm not provided with at least a one inch air gap above the flood level rim of three compartment sink. Noted spray arm provided with at least a one inch air gap above the flood level rim of the three compartment sink. 08/16/19
3. Three compartment sink drain line not provided with at least a one inch air gap above the flood level rim of floor drain. Noted drain line provided with at least a one inch air gap above the flood level rim of floor drain. 08/16/19.
4. Multiple flies observed throughout facility per operator no invoice was available for a licensed pest control operator. Facility currently working with Insect Assassin Agency a licensed pest control operator and was last serviced on 07/31/19 per invoice. During time of inspection no flies observed in facility. 08/16/19.
1. Container of potentially hazardous shrimp batter, which is used to coat raw shrimp before putting into the fryer, stored at room temperature next to the fryer for one hour (per operator) with an internal temperature of 74 F. Person in charge moved noted food item to the walk in cooler to rapidly cool.
1. Observed employee perform a cash transaction and proceed to work with customer foods after. Operator had noted employee discard contaminated food and wash their hands before continuing working with customer foods.
2. Mice droppings observed in cabinet of beverage fountain machine in dining area. Per operator the facility is not working with a licensed pest control operator. Facility is currently working with Terminix a licensed pest control operator and was last serviced on 07/29/19 per invoice. No rodents or droppings were observed during today's inspection. 08/16/19.
1. Uncooked pepperoni cheese pizzas between 61F-66F for one hour per operator on three speed racks across from pizza oven. Operator moved noted food to walk in cooler to rapidly cool to 41F or below.
2. Container of cooked ground beef with no date mark and unknown when opened per operator in bottom reach-in cooler of top loading cooler unit. Operator discarded noted food.
1. A half gallon of buttermilk with a manufacturers expiration date of 5/17/19 is stored in the walk in cooler. The person in charge discarded the noted food item.
2. There is an insufficient air gap for the small ice bin at the bar. An air gap of at least one inch was provided between the end of the drain line for the noted equipment and its corresponding floor drain.
3. Two chemical spray bottles, a large bin of Windex, and four hand soap dispensers are stored above a bin of clean equipment on a shelf above the drain board for the dishwashing machine. The person in charge stored the noted chemicals in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.
1. Observed a container of diced tomatoes at 45F and a container of sausage pieces at 51F on the far right side of the top loading cooler. Containers have been there for an unknown amount of time per the person in charge. All other foods are holding at 41F or below in the noted cooler. The person in charge discarded the noted food items.
2. Two containers of home defense insect killer unapproved for use in a food establishment located next to the mop sink. The person in charge removed the noted pesticides from the facility and agreed not to use it in the future.
1. Raw shell eggs stored next to vegetables in top loading cooler unit on cookline. Operator stored noted raw shell eggs separate from ready to eat foods.
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2. The following foods between 44F-53F cooling for over four hours per operator in far right top shelf cooler on sushi makeline: 1) Cooked eel 2) Cooked octopus 3) Cooked squid 4) Raw tuna 5) Raw yellow tail 6) Raw Tilapia 7) Raw Escolar 8) Raw salmon. Operator discarded noted food.
Contact David Veselenak at firstname.lastname@example.org or 734-678-6728. Follow him on Twitter @davidveselenak.
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