Are the restaurants where you spend money handling food as they should?
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.
A full list of Wayne County violations can be found online at www.swordsolutions.com.
Hometown Life is taking a look at “priority” items — those that are considered the most serious — and this installment focuses on violations from June.
Inspectors look for a wide range of issues. Hot foods, for example, should be cooked to 135 degrees or higher, while certain perishable foods should be stored at temperatures below 41 degrees.
Here’s a look at the priority violations in June in Canton Township, as listed on the website used by Wayne County. Some include corrective measures:
Chopstick House, 3500 N. Lilley
In the top reach-in compartment of the prep cooler, containers of raw beef were being stored between containers of raw chicken posing a contamination risk if the raw chicken is transported over the raw beef. Large trays of raw chicken (out of its original packaging) were being stored above large trays of raw beef (out of its original packaging) in the freezer. Correction: Store raw foods in order of cooking temperatures to avoid cross contamination risks.
A container of chicken in the upright reach-in two-door cooler was being held at 49 degrees. Operator stated that the container has been located there since the previous night. Discard and keep all potentially hazardous food items at temperatures at or below 41 degrees. Container of raw chicken was discarded at the time of the inspection.
The overhead sprayer near the dish machine was not provided with an air gap at the time of the inspection. Provide an air gap of at least 1 inch.
Chlorine sanitizer from the dish machine did not measure within acceptable limits of 50-100 ppm. Provide adequate sanitizer to sanitize dishes and utensils.
Domino’s Pizza, 44350 Cherry Hill Road
Violation corrected on follow-up inspection: Hand-washing signs provided.
The handles on the hand sink are missing preventing the sink from proper functioning. Needs repairing. The hand sink located in the front and back kitchen areas were not provided with a hand-wash sign. Provide a hand-washing sign at all hand sinks to encourage proper hand-washing.
Einstein Bros. Bagels, 2230 N. Canton Center
Block of butter being held in the lower portion of the two-door reach-in cooler on the the prep line was 68-70 degrees at the time of inspection. Operator stated that the butter has been there for over 2 hours. Discard and keep potentially hazardous food items at 41 degrees or below. Butter was discarded at the time of the inspection. Due to the repeated nature of this violation an office consult may be necessary. A risk control plan was provided.
Holiday Inn Express Hotel & Suites, 3950 S. Lotz Road
Cold, potentially hazardous food items should be held at temperatures under 41 degrees. Individual wrapped whipped butter was being held at 57 degrees and half & half was 43 degrees in the Pepsi cooler in the kitchen. The smaller counter cooler on the serving line was holding butter at 55-57 degrees and soft boiled eggs at 44 degrees. Discard and maintain temperatures of cold, potentially hazardous food under 41 degrees. Operator discarded whipped butter containers at the time of the inspection. Eggs and half & half were discarded at the time of the inspection. Due to the repeated nature of this violation a follow-up will be conducted.
Hot potentially hazardous foods must be held hot at or above 135 degrees. Rice was being held in the rice cooker at 122 degrees. Discard and keep hot potentially hazardous food items hot at or above 135 degrees. Rice was discarded at the time of the inspection. Violation corrected.
Ichiban Steak House, 43750 Ford Road
The men’s restroom hand sinks were not providing hot water and only provided a small stream of water at the time of the inspection. Owner adjusted the water stream when notified to allow adequate streams of water flow and hot water at the time of the inspection. Violation corrected.
Containers of butter were being stored near the grill at 85 degrees and 74 degrees. Pooled eggs were being held on the prep counter at 49 degrees. Scrambled eggs were being held on the counter at 70 degrees. Discard. Keep all potentially hazardous foods at 41 degrees or colder. Due to the repeated nature of this violation an informal meeting may be necessary. Containers of butter, scrambled and pooled eggs were discarded at the time of the inspection. Violation corrected.
Operator placed unwashed bare hands on cooked noodles in a container sitting on the prep table at the time of the inspection to check temperatures. Noodles were discarded at the time of the inspection. Violation corrected.
Sushi rice in the sushi bar area was being held in a rice cooker at 120 degrees. Time mark on the rice cooker was from 12:30-3 p.m. No written procedures were available at the time of the inspection. Provide written procedures for using time as a public health control that indicates the policy for each specific food items are being held under time as a public health control.
IKEA, 41640 Ford Road
Butter and cream cheese were placed in pans that allow being more submerged in ice baths at the time of the follow-up. Lettuce, mixed fruit were being held under time as a public health control. The items were documented and time-logged. Violation corrected.
The hand sink was repaired and working properly at the time of the follow-up inspection. Violation corrected.
Izakya Sanpeil, 43327 Joy Road
Observed newspaper being used as shelf liners for food prep tables. Newspaper is not approved for contact with food equipment. Discard newspaper and provide food-grade liners.
Observed bar hand sink blocked by cleaning supplies. Hand sinks must be kept accessible. Remove cleaning items from this hand sink.
Matsu-Chan Restaurant, 5990 Sheldon Road
Foods in the upright reach-in freezer in the back kitchen area were stored proper and separated appropriately at the time of the follow-up inspection. Raw chicken and raw beef were stored on the bottom properly separated and fish cakes were stored above the raw chicken. Violation corrected.
McDonald’s, 40241 Michigan Ave.
The hand sink near the rear drive-through window has been repaired. The handsink near the fryer is no longer slow draining. Violation corrected.
McDonald’s, 44900 Ford Road
Hands shall be washed for at least 20 seconds with hot water and soap. Several employees were observed washing their hands and then turning off the water by touching the handles with their bare-hands potentially re-contaminating their hands. Avoid direct contact to reduce the chance of contamination.
McDonald’s, 45510 Michigan Ave.
Several employees were observed washing their hands for a few seconds (less than 20 seconds). Afterwards they were observed touching the handle of the faucet directly with their hands to turn-off (re-contaminating their hands). Wash hands for 20 seconds and use paper towel to turn the faucet to avoid contamination. General manager educated several employees at the time of the inspection. Violation corrected.
Chopped lettuce and tomatoes that were located in the two-door salad prep cooler were 43-46 degrees at the time of the inspection. Should be kept at 41 degrees or below. Operator moved the tomatoes and lettuce to the walk-in cooler at the time of the inspection. Violation corrected.
Neehee’s, 45656 Ford Road
The manager does not demonstrate knowledge on the following things: 1.) Receiving temperatures during deliveries. 2.) Naming the big five pathogens associated with foodborne illness. Employee health poster was given during inspection. The manager was educated on the big five pathogens and will post the poster in the main area that can be visible to all employees and staff. Corrected.
The dish machine at the facility utilizes hot water as its sanitizer. Ran the dish machine four times, and the utensils inside of the dish machine are not meeting adequate surface temperature that allows heat to be used as a sanitizer (165 degrees). Must repair dish machine. In the meantime, must set up the three-compartment sink and manually use the three step process to wash, rinse and sanitize utensils. The three-compartment sink was already set up properly during the inspection and an employee was using the three-step process to wash dishes.
Observed chutney sauce, various cheese, and other sauces that were held at 47 degrees in the walk-in cooler. Attempted to also check a temperature of an item that has been inside of the cooler for a few days. Temperatures still reads at 47 degrees. Tomatoes and cheese in the small cooler near the front of the facility were at 50 degrees. The ambient air temperature in the cooler reads 48 degrees. Must repair cooler immediately. Do not store any potentially hazardous foods inside of cooler. Any foods that are kept beyond four hours must be discarded. Must repair the walk-in cooler as soon as possible. Make food in smaller batches so that large amounts are not sitting in the walk-in cooler. Utilize other working cooler space to put potentially hazardous foods, and utilize the walk-in cooler for non-potentially hazardous foods.
The top part of the sandwich cooler has improper temperatures of 50 degrees (various sauces, cheese, etc). Person in charge states they utilize time as a public health control to control for pathogen growth. Person in charge states any food that is left over at 4 p.m. is discarded immediately. Must provide a proper written procedure stating when food is brought out and when it is discarded for every four-hour period. Provide time-marks for the foods so that employees are able to keep track of what is being brought out and when it should be discarded.
Observed an employee put ready to eat garnish on food with bare hands and then pick up fried foods (ready to eat) and put it in a to-go container to present to the front for pick-up. Employee was instructed to throw away the fried food they touched, and to use gloves or utensils for ready to eat food. Person in charge states at times, fried food is way too hot, and it is difficult to touch when it’s hot with gloves, in those circumstances use utensils.
Palermo’s Pizzeria, 44938 Ford Road
A large container of tomato sauce was being held at 98 degrees. Operator stated the sauce has been sitting there for 30 minutes. Keep all hot holding items at 135 degrees or higher. Operator reheated tomato sauce to 165 degrees at the time of the inspection. Maintain temperatures of hot items above 135 degrees. Violation corrected.
Individually wrapped butter in the top portion of the reach-in cooler was being held at 48 degrees. Keep cold potentially hazardous items at temperatures of 41 degrees or below. Butter was placed in the reach-in freezer to rapidly cool at the time of the inspection. Violation corrected.
Saad Meat & Bakery, 6110 Canton Center
A backflow prevention device must be properly used and installed on the water supply system. Observed a hose with a spray nozzle downstream from the atmospheric vacuum breaker on the mop sink faucet. Store hose with nozzle removed. The spray nozzle was removed at the time of the inspection. Violation corrected.
The two hand sinks in the back kitchen area were not producing hot water at the time of the inspection. Refrain from operating until hand sinks are equipped to supply hot water. The hot water tank pilot was relit to supply both hand sinks with hot water. Violation corrected.
Containers of raw chicken in the Coca-Cola refrigerator measured 43-44 degrees at the time of the inspection. Operator stated that containers were recently out of the unit to prepare for cooking. Keep all potentially hazardous food items at temperatures of 41 degrees or below. Operator placed containers of chicken in the walk-in cooler unit in the back area. Operator adjusted cooler temperature of the Coca-Cola fridge at the time of the inspection. A follow-up inspection was set to occur.
Subway, 39500 Ford Road
The sanitizer cloth bucket on the counter near the entrance of the kitchen was not providing an adequate level of sanitizer of 200-400 ppm sanitizer level. The sanitizer bucket was changed at the time to provide an adequate level of sanitizer at the time of the inspection. Violation corrected.
The Bowery Grille & Pub, 41275 Ford Road
Dish machine behind the bar area remains in disrepair at the time of the follow-up inspection. Bartender stated that the repair company came out and ordered parts for the machine but the parts and the repairman hadn’t yet come back. Bartender will contact Wayne County this week after repair has been conducted. Dishes and glasses still being washed in the back kitchen area. A follow-up was to be conducted.
Dish machine sanitizer was measured at 100 ppm. Violation corrected.
Vinnie’s Italian Sub Shop, 42030 Michigan Ave.
Raw chicken out of its original packaging was being stored in the reach-in freezer over chocolate chip cookies. Store raw food items below and away from ready to eat food items. Raw chicken was rearranged to the bottom of the freezer at the time of the inspection. Violation corrected.
Cold holding for potentially hazardous food should be done at 41 degreesor below. Thinly sliced deli meat (salami, pastrami, bologna, etc.) was being stored at 52 degrees, potato salad at 45 degrees and antipasto salad at 46 degrees. Operator stated that the small side cups of potato salad and antipasto salad were prepared an hour ago. Keep potentially hazardous foods at 41 degrees or below or discard. Deli meat in the lower portion of the deli cooler were discarded. Small side cups of potato salad, antipasto salad were placed in the reach-in prep cooler at the time of the inspection to bring to 41 degrees or below.
Wendy’s, 41465 Ford Road
Raw beef patties being stored in the separate beef cooler were being held out of temperature in the top (45 degrees) and bottom (44 degrees) portions at the time of the inspection. Store manager stated that the beef patties in the top portion were received in the shipment about an hour ago. The beef patties at the bottom were being held there since the morning. Discard and keep potentially hazardous foods at 41 degrees or below.
Aki Sushi, 250 N. Canton Center
Corrected: All drain lines are now properly air-gapped.
Corrected at the time of reinspection: Overhead sprayer not properly air-gapped.
Corrected at time of reinspection: All chemicals have been property stored below and away from food.
Antonio’s of Canton, 2220 N. Canton Center
Violation corrected: The ice build-up has been removed reducing the risk of cross-contamination. Violation corrected.
Bangkok Flavor II, 42480 Cherry Hill Road
Violations corrected: Raw beef, shrimp, chicken satay, and scallops that were being held in the two-door reach-in cooler were 40 degrees at the inspection. Sprouts that were being held on the counter at 45 degrees at the time of the follow-up were supplied with ice. Sprouts measured 41 degrees at the end of the follow-up.
Violation corrected: Toilet has been repaired.
Bob Evans, 46080 Michigan Ave.
Violation corrected June 22. Pooled eggs were labeled with a time of preparation and a time of discarding but there was no written procedure available. Provide written procedures for items that are timed for public health control.
Contact Darrell Clem at [email protected] Follow him on Twitter: @CantonObserver.
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