In an ongoing series, Hometown Life is reporting on food safety violations by restaurants that handle the food you eat.
The latest installment focuses on findings in December by Wayne County food inspectors, who pay unannounced visits to restaurants, schools, festivals, street fairs, houses of worship and other places that serve food to the public. Their goal is to get problems corrected in an effort to avoid food-borne illnesses.
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.
In all 24 Canton restaurants were inspected in December including follow-up visits. Counting new visits only, 13 establishments received priority violations.
Ikea #026 - Main Restaurant, St. Thomas A Becket Church, The Sheikh Restaurant and Wendy's on Ford incurred one or more lesser violations.
Concrete Cuisine and Ikea - Bistro/Swede Shop received no violations.
More: County cites 22 Canton restaurants for priority food violations in November
More: In Livonia, 32 restaurants had priority violations during health inspector visits
More: December Plymouth restaurant inspections find eight with priority violations
Restaurants that incurred priority violations along with the actions they took (if listed in reports) to remedy the problem are listed below:
Canton
Antonio's, 2220 N. Canton Center
1. Raw products including shrimp (53F), scallops (54F), etc. in the main reach-in prep cooler across from cook line were out of temperature (above 41F). Spicy marinara sauce (48F) and butter (51F) were being held out of temperature in ice next to the prep cooler on the cook line. Keep all potentially hazardous foods at temperatures of 41F or below. A risk control plan was provided at the time of the inspection. Raw shrimp, oysters, etc. were discarded at the time of the inspection. All items that were re-tested including the butter, sliced tomatoes, marinara sauce, etc. were below 41F at the end of the inspection.
Bob Evans #147, 46080 Michigan Ave
1. Pancake mix and egg omelette mix were being store on the counter at 51F and 66F respectively. Items were discarded at the time of the inspection. Follow up: Did not observe any cold potentially hazardous foods being held out on the counter. The operator presented the written procedure for time being used as a public health control. Corrected.
2. Chocolate milk in the 2-door prep cooler on the server line was dated Dec. 5, 2018 when inspected on Dec. 6. Milk was discarded at the time of the inspection.
3. Person-In-Charge and employees should be knowledgeable of the Big 5 Food Borne illnesses and other issues pertaining to employee health., Employees were educated and an employee health poster was provided at the time of the inspection. Violation corrected.
Chopstick House, 3500 N. Lilley
1. In the top reach-in compartment of the prep cooler containers of raw beef was being stored between containers of raw chicken posing a contamination risk. In the reach-in chest freezer raw chicken (out of its original packaging) was being stored directly next to raw pork (out of its original packaging) and both were being stored jumbled over other food items at the time of the inspection. Store raw foods in order of cooking temperatures to avoid cross contamination risks. Items were rearranged at the time of the inspection. Violation corrected.
2. In one of the 2-door prep coolers (closest to the prep sink area) the temperatures of raw shrimp 44F, pork 44F, and chicken 44F were being held above 41F. Keep all potentially hazardous food items at temperatures at or below 41F or discard. A risk control plan was provided. All food items were placed in ice baths to reduce the temperatures rapidly at the time of the inspection. All food being stored in the 2-door prep coolers (closest to the prep sink area) including raw shrimp 38F, pork 40F, and chicken 41F at the time of the follow-up inspection. Violation corrected.
Einstein Bros. Bagels, 2230 N. Canton Center
1. A medium-sized container of butter was being held on the counter at the initiation point of the inspection and then placed in the 2-door reach-in cooler on the the prep line during the inspection. The butter was being held out of temperature at 71F at the time of the inspection. Operator stated that the butter has been there for a few hours and is used for cooking eggs. Discard and keep potentially hazardous food items at 41F or below.
2. Fat-free milk was being held in the small cooler near the coffee grinder with a sell-by date of Nov. 24 when inspected on Dec. 4. Milk was discarded at the time of the inspection. Violation corrected.
3. Operator was observed conducting a transaction and then proceeding to put on gloves without washing hands to prepare food. The manager was educated at the time of the inspection on the importance of proper hand washing after points of potential contamination. Violation corrected.
Holiday Inn Express, 3950 S. Lotz
1. Equipment being washed in the 2-compartment sink was not being sanitized at the time of the inspection. Operator stated that they haven't been required to sanitize utensils and dishes and wash with really hot water. Dishes, utensils, and equipment must be sanitized after cleaning and before use. Operators were educated at the time of the inspection. Bleach sanitizer will be used in the future for sanitizing dishes, equipment, and utensils. Instruction was provided for properly using a 2-compartment sink to wash, rinse, and sanitize at the time of the inspection. Violation corrected.
2. The yogurt cooler holding soft boiled eggs (49F), individual packets of butter (54F), etc. was holding food items out of temperature at the time of the inspection. Keep all cold potentially foods at 41F or below. A risk control plan was provided at the time of the inspection. Violation corrected per follow-up visit.
Ichiban Steak House, 43750 Ford
1. Several gallon and half gallon containers of milk were expired with sell-by dates of Dec. 9 and Dec. 16 when inspected on Dec. 18 in the small glass cooler near the server station. All expired items were discarded at the time of the inspection.
Izakya Sanpei, 43327 Joy
1. Observed no air gaps for the drain lines under the 3-compartment sink at the bar. Back siphonage must be prevented. Facility instructed to remove the plastic bottles on the drain lines to provide air gaps.
Jimmy Johns, 46550 Michigan Ave
1. Follow up: A temperature log listing the previous measurements (3 times/day for the last 2 weeks) for the 3-door prep cooler was provided. Violation corrected.
La Bistro, 44314 Cherry Hill
1. Follow up: At time of re-inspection all drain lines have been properly plumbed and have proper air gaps correcting a previous violation.
McDonald's #6325, 44900 Ford
1. Operators were observed changing gloves and switching tasks without washing hands. Operators were also observed touching body parts and proceeding without washing hands. An employee was observed entering the kitchen and going straight to touching food equipment without washing hands. Employees were educated at the time of the inspection. Manager stated that employees will be re-trained on hand washing policy.
Palermos Pizzeria, 44938 Ford
1. A container of Italian sausage (46F) and ground beef (49F) were being stored on the top of the 2-door prep cooler at the time of the inspection. Operator stated that items were out during the lunch rush. A risk control plan was provided at the time of the inspection. Items were immediately placed in the bottom portion of the reach-in cooler at the time of the inspection to reduce temperatures to 41F.
Saad Meat & Bakery, 6110 Canton Center
1. Containers of raw chicken in the coca-cola refrigerator measured 45F at the time of the inspection. Operator stated that containers were recently out of the unit to prepare for cooking. A risk control plan was provided at the time of the inspection. Operator placed containers of chicken in the walk-in cooler unit in the back area. The lids were adjusted and the position of the items in the cooler were rearranged to allow more efficient airflow. A follow-up inspection was set.
Subway, 39500 Ford
1. Operators were not knowledgeable of the Foodborne illness and other employee health policies at the time of the inspection. Operators were educated at the time of the inspection. An employee health poster was provided.
2. Operator was observed touching hair, hat, and handling transactions without washing hands prior to putting new gloves on. Re-train employees to wash their hands after switching tasks and in between switching gloves. Operators were educated at the time of the inspection.
Towneplace Suites Marriott, 5780 Haggerty
1. The 3-compartment sink was being used as a 2 compartment sink at the time of the inspection with the wash compartment directly next to the sanitize compartment. Set-up the 3-compartment sink to wash, rinse, and sanitize. Operator was educated at the time of the inspection. 3-compartment sink was set-up properly after discussion.
2. The small individual containers of milk and yogurt in the small cooler unit on the guest service line were being held at 44F at the time of the inspection. The milk and yogurt were placed on ice to reduce temperature to 41F at the time of the inspection.
Waltonwood At Cherry Hill, 42600 Cherry Hill
1. Operators were observed in the dish machine area touching soiled dishes in the 3-compartment sink and then handling clean dishes. Operator was also observed touching parts of their body without washing hand directly afterwards. Facility was instructed to wash hands frequently and after being contaminated.
Yazaki North America, 6801 N. Haggerty
1. Follow up: A previous violation was corrected by emailing pictures showing ice machine has two separate drain lines and are air gapped. Also salad/soup bar drop-in cold wells drain lines are accessible to view proper air gap.
https://www.hometownlife.com/story/news/local/canton/2019/01/30/canton-priority-restaurant-violations-december/2708265002/ 2019-01-30 16:54:09Z
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