Bode's Corned Beef House Review -yelp -tripadvisor
Health inspectors from Wayne County visited restaurants throughout the county in August, checking to see how restaurants are operating. The inspections are intended to make sure food safety protocols are being followed, keeping diners safe.
Inspections that typically happen every month slowed down in recent months as dining rooms were ordered closed by the state to help stop the spread of the coronavirus, which has infected more than 122,000 statewide since first being found in Michigan in March. Dining rooms were allowed to reopen in early June.
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Included here is a list of restaurants in several Hometown Life communities that inspectors found priority violations, which are the most serious violations that could lead to foodborne illness. Those communities are Northville, Northville Township, Plymouth, Plymouth Township, Canton Township, Westland, Wayne, Livonia, Garden City and Redford Township.
Canton
Bangkok Flavor II, 42480 Cherry Hill
1. Time as a Public Health Control was being used for several items including pre-cooked chicken and bean sprouts however there was no time log or indication of the start or discard time for items. Provide time logs to indicate timeframes being used for control.
2. The dish machine chlorine sanitizer concentration measured 10ppm at the time of the inspection. Provide 50- 100ppm.
Best China, 7233 N. Lilley
1. 2 trays of raw chicken were being stored over raw beef in the 2-door upright freezer at the time of the inspection. In order to prevent cross-contamination, store potentially hazardous food items separately or according to proper cooking temperatures from top to bottom starting with Ready-to-eat food, eggs, seafood, whole meat (beef and pork), ground meat, poultry (chicken, turkey). Food items were rearrange at the time of the inspection with ready-to-eat food items placed above raw items and raw items stored according to cooking temperatures from top to bottom. Violation corrected.
Biscuits and Gravy, 42126 Ford Road
1. Egg batter (57F), shredded cheese (56F), etc. sitting on the counter w/ Time as Public Health control without time marks during the follow-up inspection. Items in the 2-door cooler including soft-boiled eggs (54F), lettuce (54F), pancake batter (56F) were being held out of temperature at the time of the follow-up inspection. Out of temperature items were discarded. A risk control plan was provided.
2. The chlorine sanitizer in the dish machine measured 0ppm at the time of the follow-up inspection. A risk control plan was provided.
3. Egg batter (51F) and raw beef patties (48-50F) were being held in the 2-door prep cooler across from the cook line at the time of the inspection. Pancake batter (46-47F) being stored in the 2-door prep cooler across from the pizza oven near the dish machine are was being held out of temperature at the time of the inspection. Keep potentially hazardous food items at 41F or below or discard.
4. The 3-compartment sink was setup with wash compartment containing both soap and bleach in the same compartment at the time of the inspection. The 3-compartment sink should be set up in the order of washing, rinsing, and sanitizing (bleach) in 3 separate compartments. The 3-compartment sink was set-up properly during the inspection. Violation corrected.
5. The chlorine sanitizer in the dish machine measured 0ppm at the time of the inspection. Use the 3-compartment sink for washing dishes until sanitizer is provided. Provide 50-100ppm of chlorine sanitizer.
Chin Express, 44290 Cherry Hill
1. Food contact surfaces must be safe, durable, and food grade. Observed raw chicken being stored in a reused-plastic grocery bags in the 2-door reach-in freezer at the time of the inspection. and walk-in cooler. Discard bags and use safe, durable, food grade material for food storage. Raw chicken was removed and wrapped in approved food grade material during the inspection. Violation corrected.
China Gold, 39433 Joy
1. The restroom hand sink has not been repaired. Repair the hand sink to provide hot water of 100 degrees F or above. Failure to correct this violation in one week will result in administrative action.
2. Observed the hot water temperature for the restroom hand sink at only 94 degrees F. Hot water must reach at least 100 degrees F. Repair the hand sink handle so hot water can be provided.
Chopstick House, 3500 N. Lilley
1. Two large tubs of chopped cabbage (51F), mixed cabbage (52F) tomatoes (52F), etc. was being stored in the 3 door upright cooler unit located in the server area at the time of the inspection. Keep potentially hazardous food at 41F or below or discard. A risk control plan was provided. Food items were discarded at the time of the inspection.
Izakya Sanpei, 43327 Joy
1. Observed bar hand sink blocked with boxes of disposable gloves. Hand sinks must be kept accessible. Remove boxes of gloves from the hand sink. Violation corrected on follow-up.
K-BBQ, 5758 N. Canton Center
1. There were several potentially hazardous food items being held out of temperature in the 2-door reach-in prep cooler at the time of the inspection including various types of cabbage (60-66F), chopped lettuce (62-64F), shredded cooked egg mix (64F), etc. at the time of the inspection. Discard food items and keep all potentially hazardous food items at 41F or below. A risk control plan was provided. All potentially hazardous food items were discarded. Education was provided on the use of ice and making a proper ice bath during the inspection. Violation corrected on follow-up.
Kung Po House, 46042 Michigan Ave.
1. The 3-compartment sink was being used as a 2-compartment sink to wash and sanitize dishes in the respective order at the time of the inspection. Properly maintain the 3 compartment sink setup by using the compartments to wash, rinse, and sanitize. Education was provided during the inspection and the 3-compartment order was changed to wash, rinse, and sanitize at the time of the inspection. Violation corrected.
L. George's Coney Island, 43711 Michigan Ave.
1. Several potentially hazardous food items including (diced tomatoes (58F), sliced tomatoes (54F), diced ham (53F), shredded cheese (48F), etc. were being stored on the prep cooler out of proper temperature range at the time of the inspection. Time as a public health information was provided without time marks to indicated the start and discard time. Provide. Time marks were provided by the owner during the inspection. Violation corrected.
Leo's Coney Island, 41584 Michigan Ave.
1. Turkey bacon (48F), hash browns (46F), sliced ham (48F), corned beef hash (48F), sausage patties (49F), and sausage links (49F) were being held out of temperature in the prep cooler across from the cookline at the time of inspection. Keep potentially hazardous food items at 41F or below or discard. , Food items that were in the prep cooler for longer than 2 hours were discarded at the time of the inspection.
Leo's Coney Island, 1735 Canton Center
1. Several potentially hazardous food items being stored in the upper portion/top rail of the multi-drawer cooler across from the cookline measured out of proper temperature range at the time of the inspection including sliced tomatoes (48F), diced tomatoes (49F), hummus (50F), garlic (51F), soft boiled egg (52F), shredded cheese (49F), etc. Keep all potentially hazardous food items at 41F or below or discard.
Levant Kitchen, 45164 Ford Road
1. The spray nozzle was attached to the hose from the mop sink at the time of the inspection. Disconnect the nozzle or hose when not in use to remove the shutoff valve downstream of the atmospheric vacuum breaker. The spray nozzle was disconnected during the inspection. Violation corrected.
2. A container of raw beef was being stored over a container of hummus in the walk-in cooler at the time of the inspection. In order to prevent cross-contamination, store potentially hazardous food items separately or according to proper cooking temperatures from top to bottom starting with Ready-to-eat food, eggs, seafood, whole meat (beef and pork), ground meat, poultry (chicken, turkey). Food items were rearrange at the time of the inspection with ready-to-eat food items placed above raw items and raw items stored according to cooking temperatures from top to bottom. Violation corrected.
Los Tres Amigos, 6600 Canton Center
1. Potentially hazardous food items being stored in the walk-in cooler were out of proper temperature range at the time of the inspection including containers of shredded cheese (48-50F), tomatoes, (45-47F), etc. Keep all potentially hazardous food items at 41F or below or discard. Violation corrected on follow-up.
M & M Cafe, 44284 Cherry Hill
1. Cooked bacon (87F) and sausage (94F) was being held near the cooking equipment without any time or temperature control at the time of the inspection. Keep hot potentially hazardous food items at 135F or above or discard. Out of temperature food was discarded at the time of the inspection.
Main Street Catering, 44944 Ford Road
1. A gallon of 2% milk was being held in the glass wall cooler unit with a 'Best by' date of 7/28/20. Discard and discontinue use of milk for public consumption that is beyond the 'Best by' date. Milk was discarded at the time of the inspection. Violation corrected.
Mexican Fiesta, 44401 Ford Road
1. The nacho cheese being held in the warmer was 130F at the time of the inspection. Keep all hot potentially hazardous food items stored at 135F or higher. A risk control plan was provided. The cheese was discarded and replaced during the inspection. The warmer was adjusted and will be held at the proper setting in the future. Violation corrected. Cheese was between 138F-140F at time of follow-up.
Namaste Food Products, 44954 Ford Road
1. Raw shrimp, fish and lamb were being stored improperly over spinach and other vegetables in the 2-door reach-in freezer in the back kitchen area at the time of the inspection. In order to prevent cross-contamination, store potentially hazardous food items separately or according to proper cooking temperatures from top to bottom starting with Ready-to-eat food, eggs, seafood, whole meat (beef and pork), ground meat, poultry (chicken, turkey). Food items were rearrange at the time of the inspection with ready-to-eat food items placed above raw items and raw items stored according to cooking temperatures from top to bottom. Violation corrected.
2. The 3-compartment sink was being used to wash, sanitize, and rinse dishes in the respective order at the time of the inspection. Properly maintain the 3 compartment sink setup by using the compartments to wash, rinse, and sanitize. The compartment order was changed to wash, rinse, and sanitize at the time of the inspection. Violation corrected.
O'sushi, 42412 Ford Road
1. House-prepared Spicy Mayo (56F) and salads (54F) in the small undercounter cooler near the seating area were being held out of temperature at the time of the inspection. Keep potentially hazardous food items at 41F or below or discard. A risk control plan was provided. All potentially hazardous food items that were being held in the cooler longer than 2 hours was discarded during the inspection. Food items that were recently prepared were moved to the 3-door reach-in cooler during the inspection. The manager changed the policy stating that food items would not be held in the small undercounter cooler until a new cooler was installed. The manager stated that the cooler has been repaired previously and will need to be replaced instead. Violation corrected.
2. The chlorine sanitizer concentration for the dish machine at the time of the inspection measured 10ppm. Provide 50-100ppm and use the 3 compartment sink until the dish machine is working properly. A risk control plan was provided. The dish machine was run several cycles and the line and sanitizer container were adjusted during the inspection. The chlorine sanitizer concentration measured 50ppm by the end of the inspection. Violation corrected.
3. Sushi rice was being held under Time as a Public Health Control without time marks at the time of the inspection. Provide time marks that include a start and discard time. Time marks were provided for sushi rice being held under the Time as a Public Health control during the inspection. Violation corrected.
Palermos Pizzeria and Restaurant, 44938 Ford Road
1. The dish machine provided 0ppm chlorine sanitizer concentration at the time of the inspection. Provide 50-100ppm chlorine sanitizer concentration, The operator primed the sanitizer for the dish machine and let it run several cycles afterwards. Subsequently, the dish machine provided 50ppm during the inspection. Violation corrected.
2. The gallon of whole milk (51F), chocolate milk (50F), and small half and half containers (52F) were being held out of temperature range at the time of the inspection. Keep all potentially hazardous food items at 41F or below. Violation corrected on follow-up.
Parthenon Coney Island, 39910 Ford Road
1. Raw beef patties (47-48F), sliced turkey (45F), sliced ham (46-47F), pre-cooked hot dogs (48-51F) were being held in the multi-drawer cooler across from the cookline at the time of the inspection. Keep potentially hazardous food items at 41F or below or discard.
Plato's, 42405 Ford Road
1. A gallon container of milk was being used and stored in the 2-door glass cooler near the front counter with a 'Best by' date of 8/21/20. Discard. Milk was discarded at the time of the inspection. Violation corrected.
2. A Hotshot pest control device was being stored in the back kitchen area near the entrance of the walk-in cooler at the time of the inspection. Remove and discard.
3. The dish machine provided 0ppm chlorine sanitizer concentration at the time of the inspection. Use the 3-compartment sink until the dish machine provides 50 -100ppm chlorine sanitizer concentration.
Shaker's Bar and Grill, 2234 N. Canton Center
1. Glass dish machine behind the bar area measured 0ppm of chlorine sanitizer at the time of the inspection. Discontinue use of the glass washer until adequate levels of chlorine sanitizer (50-100ppm) are provided. Violation corrected on follow-up.
2. Marinated chicken breasts (110F), marinara sauce (110-115F) being held in one of the warmers on the cookline measured out of proper temperature range at the time of the inspection. Operators stated that they turn the warmer off because the food gets too hot. Keep all hot potentially hazardous food out of the danger zone at 135F or above. Food items were discarded at the time of the inspection. Operators will keep the food warmer turned on to prevent items from being in the danger zone in the future. Violation corrected.
Tandoori Corner, 6575 Canton Center
1. Raw seafood/fish was being stored over house prepared 'sweet dish' in the reach-in freezer near the hand sink at the time of the inspection. In order to prevent cross-contamination, store potentially hazardous food items separately or according to proper cooking temperatures from top to bottom starting with Ready-to-eat food, eggs, seafood, whole meat (beef and pork), ground meat, poultry (chicken, turkey). Food items were rearrange at the time of the inspection with ready-to-eat food items placed above raw items and raw items stored according to cooking temperatures from top to bottom. Violation corrected.
The Sheikh Restaurant, 44934 Ford Road
1. Several items in the 3-door prep cooler were being held out of proper temperature range at the time of the inspection including marinated raw chicken (54-56F), kebobs (54F), sliced tomatoes (54F), garlic (54F), humus (53F), and kaboli (51F). Keep all potentially hazardous food items at 41F or below or discard. All food items that were being held longer than 2 hours were discarded at the time time of the inspection. Other items were placed in the walk-in cooler during the inspection to rapidly lower temperatures. Violation corrected on follow-up.
Wendy's, 46110 Michigan Ave.
1. The sandwich prep cooler/sandwich station normally being used (previous violations) near the dry thru window was not being used at the time of the follow-up inspection. The sandwich station near the ice machine was being used at the time of the follow-up inspection. The following temperatures were noted at the time follow-up inspection: sliced tomatoes (37F), mayo (41F), shredded cheese (49-51F), American cheese slices (52-55F), Asiago cheese slices (52F), lettuce (51F), ranch sauce (50F), mustard sauce (52F), etc. The PIC stated that temperature checks of the unit are checked every hour but individual food temperature checks were not conducted prior to the follow-up inspection. A temperature log was provided for temperatures on the day of the follow-up inspection. The ambient temperature according to the probe thermometer in the cooler was 37-38F. All food items that were out of temperature were replaced.
Garden City
Big Boy, 28340 Ford Road
1. Observed the spray nozzle beside the dish washer had reached below the flood rim level. Provide an air gap for spray nozzle to prevent it from reaching below the flood rim level. Will follow up in 7-10 days. Person in charge submitted a picture by email on 8/11/2020 12:00 PM of the spray nozzle attached to the wall with a hook restraint to create the air gap. Violation was corrected.
Beirocks Wraps, 5926 Middlebelt
1. Observed at the time of inspection that chlorine is not being dispensed from ware washing machine between 50-100ppm. Dispensing out below 25ppm. Correct by repairing machine to dispense chlorine sanitizer between 50-100ppm. , Corrected at the time of inspection by adjusting chlorine level to dispense out proper level of chlorine. Violation corrected.
Great China Garden, 32293 Ford Road
1. Observed purple cardboard repurpose from fruit/vegetable storage used as lids for fried foods in the large walk in cooler. Discontinue using the unapproved purple cardboard due to its absorbent and chemical properties that it may impart. Person in charge discarded the lids at time of inspection. Violation was corrected.
KG's African American Grill, 465 Inkster
1. Potentially hazardous foods must be stored accordingly to hierarchy of cooking temperatures. Observed a box of bell peppers stored beneath a few flat trays of raw fish located in the large walk in cooler. Store fish beneath ready to eat vegetables to prevent cross contamination. Seafood and meat should be stored according to cooking temperatures. Person in charge moved the box of peppers to produce shelf in the large walk in cooler. Violation was corrected at time of inspection.
2. Observed bags of frozen beef stored in white carry out bags. Store frozen cuts of meat in food grade bags to prevent contamination. Person in charge removed the meats from carry out bags and began to transfer them into clear food grade bags at time of inspection. Violation was corrected.
Lucky Wok, 5910 Middlebelt
1. Observed several bottles of cleaning detergent and sanitizer sprayer stored over and beside dry ingredients in the dry stockroom. Store all chemicals beneath and away from food to prevent accidental chemical contamination. Person in charge removed the chemicals from the stockroom. Violation was corrected at time of inspection.
New Peking Restaurant, 29105 Ford Road
1. At the time of inspection can opener is visibly soiled with food residue. Correct by cleaning can opener after each use. Corrected at the time of inspection, can opener was removed and cleaned. Violation corrected.
Plato's Coney Island, 30090 Ford Road
1. Observed potentially hazardous foods such as cut lettuce, spinach, spring mix, shredded mozzarella cheese, and cooked pasta held in the bottom salad drawer between 47-51F. Top rail and drawer of the salad prep cooler were at 41F or colder. Keep potentially hazardous at 41F or colder. Person in charge discarded all items held in the bottom salad prep cooler. Replenished items will be held in the adjacent salad cooler. Will follow up within 7-10 days.
2. 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 above the mop sink. 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.
Rancho Grande, 7034 Middlebelt
1. Potentially hazardous foods must be stored accordingly to hierarchy of cooking temperatures. Observed several cartons of raw eggs stored above a box of lettuce in the standing two door cooler. Store raw eggs underneath ready to eat foods. Raw meats, poultry,eggs, and seafood should be stored based on cooking temperatures. Person in charge stored the eggs underneath the ready to eat foods. Violation was corrected at time of inspection.
Livonia
Bahama Breeze, 19600 Haggerty
1. Cold foods shall be held at 41F or below. Observed salad dressings near waitress area to be between 50-53F at time of inspection. More ice was added at time of inspection. Keep foods cold. On follow-up, salad dressings were at 42F at time of inspection. Management stated that the ice will be checked about every 30 minutes. The unit was also set more distance away from the soup hot holder so that the heat does not transfer into the ice water quickly. Violation corrected.
Bob Evans, 13911 Middlebelt
1. Observed coleslaw in a prep cooler at 56F. The inside temperature was 52F. Potentially hazardous food mean to be cold must remain below 41F. Discard food if it is in the temperature danger zone for longer than 4hrs.
2. Observed a bottle of cleanser stored on top of the ice machine. Corrected during inspection, the chemical bottled was moved to a separate area.
Fortune Buffet, 29583 Five Mile
1. Observed in the walk in cooler raw meat being stored above ready to eat foods. Corrected during inspection, the raw meats were moved to the lower shelves.
2. Observed the chlorine sanitizer container was empty for the dish machine. Corrected during inspection, the container was changed.
Leo's Coney Island, 28511 Schoolcraft
1. Observed tomatoes in cookline prep cooler at 45F and cheese at 46F. Correct by replacing lid so cool air does not escape and monitoring tomatoes and cheese. PIC stated that tomatoes and cheese are replaced every 4 hours. PIC wrote up a temporary time control SOP until lid on prep cooler is replaced. A follow up inspection will occur in about 15 days to ensure priority violation is corrected by replacing lid or keeping time as a control in place.
Mary's Grill, 28750 Plymouth
1. Observed in salad bar across from cook line and cooler previously cooked hamburgers at 48F and cheese at 48F. Correct by ensuring potentially hazardous foods get below 41F in no less than 4 hours (items were removed from walk in less than 2 hours ago). Keep salad bar lid closed when not in use. If unit is not properly cold holding items, move potentially hazardous foods to working unit until it is fixed. A follow up will occur in no more than 10 days to check that violations have been fixed. On follow-up, observed salad bar across from cook line at 40F and holding tomatoes at 41F. Violation corrected.
Newburgh Grill, 8871 Newburgh
1. Packaged foods must be reheated to 165F before hot holding at 135F. PIC reheated tomato sauce for meatball subs to 165F but did not reheat the meatballs. Room temperature (75F) meatballs caused the entire meatball sub mixture to temp around 100F. Corrected by reheating entire mixture to above 165F and placing back on steam line holding at 135F. Violation corrected.
2. Food shall be protected from cross contamination by storing any raw ready to eat foods under and away from other ready to eat foods such as vegetables and fruits. Observed raw hamburgers over carrots and broccoli in walk in freezer. Corrected by moving raw hamburgers away and under any ready to eat foods (in this case carrots and broccoli). Violation corrected.
3. Food employees shall wash and clean their hands before engaging with food and food equipment. Observed PIC fail to wash hands after changing gloves when coming in from outside. Corrected by informing PIC he needs to wash hands after a glove change and after going outside. Ensured when to wash hands was understood. Violation corrected.
4. Cold potentially hazardous foods should be kept below 41F. Observed sour cream in front salad dressing cooler at 45F and eggs sitting out on table at room temperature with no written procedure for time control. Correct by ensuring any cold potentially hazardous items are held below 41F. If time as a public health control is used, there must be a written procedure, along with time removed from cold holding temperature. If held at any temperature, food may be left out for 4 hours, then discarded. If held between 41F and 70F, food may be left out of 6 hours, then discarded. A follow up will be conducted to ensure correction has been made. Violation corrected on follow-up.
Newburgh Station, 37581 Five Mile
1. Observed a container of house made Russian dressing in the walk in cooler that had a preparation date of 7/25. Corrected during inspection, the dressing was discarded.
Saya Sushi, 31823 Plymouth
1. Observed food thermometer stored slightly soiled. Corrected by having PIC remind employees to clean thermometer before storing and cleaning thermometer at time of given violation. Violation corrected.
Shawarma City, 27470 Schoolcraft
1. Observed some cooked beef that was in the prep cooler and had mold on it. The manager stated that he forgot to remove it. Corrected during inspection, the meat was discarded.
2. Observed cut lettuce 47F, grape leaves 46F, garlic sauce 49F in the display prep cooler. The inside temperature of the cooler is 46F. Potentially hazardous food must be held below 41F.
Sheesh Mediterranean Cuisine, 37240 Five Mile
1. Observed chlorine is not properly dispensing into the dish machine. Repair so that chlorine can dispense per manufacturer's specifications.
2. Observed in the first cooler to the right in the kitchen raw chicken and beef 50F and 51F. Also diced tomatoes are 51F. Store potentially hazardous cold food below 41F.
3. Observed in the walk in cooler raw chicken and beef stored on shelves above cooked chicken. Reorganize the walk in cooler and properly store food.
4. Observed dichlorvos pest strips in several areas within the facility. Remove these pests strips from any areas that food or people are in. The active chemical may cause cancer.
Sushi and Rolls, 17382 Haggerty
1. Chlorine dish machines shall dispense a sanitizer solution of a concentration of at least 50ppm. Observed a 0ppm reading on dish machine at time of inspection. Owner called a person to come and check the machine. Use 3 compartment sink to clean equipment and utensils until machine is repaired. Violation corrected on follow-up.
Szechuan Empire, 29215 Five Mile
1. Observed lettuce sitting on the counter that the operator stated was placed out for quick service. They stated that time/temperature control was being used, but they were not marked as such. Corrected during inspection, the operator placed the time that the lettuce was set out and used a discard time within 3 hours.
2. Observed in the prep cooler potentially hazardous items out of temperature. Cooked and raw chicken 48F, tofu 52F, chopped lettuce 52F. Potentially hazardous cold food must be held below 41F. Violation corrected on follow-up.
Ten Yen, 8997 Wayne
1. Observed a chlorine concentration of 0ppm after the dish machine rinse cycle. The container of sanitizer solution that was hooked up to the machine was observed to be diluted and it was replaced with a new container at the time of inspection. After priming the machine to clear the line of the old sanitizer, the dish machine was run and a concentration of 50ppm chlorine was observed. The owner said that they have been using the dishmachine much less than usual because their dining room is currently closed. He is going to use smaller containers of sanitizer for now so the sanitizer isn't left out so long and it won't dilute. Corrected at time of inspection.
Wu's Pan Pan, 33288 Six Mile
1. Observed cooked shrimp 46F, cooked chicken 47F, egg rolls 47F in the prep coolers. Potentially hazardous cold food must be held below 41F. Discard if in the temperature danger zone for longer than 4hrs.
Northville
Trotside Restaurant, 301 S. Center
1. Observed chicken noodle soup in hot holding unit at only 122 degrees F and the hot dogs in the hot dog roller at only 100 degrees F. Potentially hazardous foods must be held above 135 degrees F. Increase the temperature on the hot holding unit and hot dog roller above 135 degrees F.
2. Observed the sanitizing rinse for the dishmachine in the main kitchen above 200 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Lower concentration to 50-100 ppm of chlorine.
Plymouth
Aqua, 413 Main St.
1. Store raw animal foods below and away from foods needing little or no further prep.
Big House Deli/Omelette and Waffle Cafe, 580 Forest
1. Air gap not provided.
Bode's Corned Beef House, 280 N. Main St.
1. Observed cheese and ham in the top of the food prep cooler at temperatures of 51 to 53 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair the cooler to provide food temperatures below 41 degrees F. Fill out a risk control plan and return a copy to the inspector during the revisit.
Detroit Ham and Corned Beef, 47287 Five Mile
1. Observed corned beef and pork in the cookline cooler at 48-50 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler.
Greek Islands, 306 N. Main St.
1. Observed cookline hand sink blocked by pan filled with condiments. Hand Sinks must be kept accessible. Remove pan from the hand sink. The pan was removed in my presence. Violation corrected.
2. Observed the sanitizing rinse for the basement dishmachine is less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. The old chlorine container was replaced with a new one and the sanitizing rinse is now at 100 ppm of chlorine. Violation corrected.
Joe's Deli and Catering, 1058 Ann Arbor Road
1. Observed the sanitizing rinse for the dishmachine at less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Replace the empty sanitizer bucket and prime the dispenser line. The empty chlorine bucket was replaced in my presence, the dispenser line was primed and the sanitizing rinse is now at 100 ppm of chlorine. Violation corrected.
Leo's Coney Island, 41496 Ann Arbor Road
1. Observed 2 cartons of eggs stored on top shelf of the walk-in cooler, above ready-to-eat foods. Cross-contamination must be avoided. Store eggs on bottom shelf below ready-to-eat foods. The egg cartons were placed on the bottom shelf of the walk-in cooler in my presence. Violation corrected.
Pakwaan Fine Indian Cuisine, 447 Forest
1. Observed sliced tomatoes, chicken and lamb in the cookline cooler at temperatures of 46 to 60 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler to provide food temperatures below 41 degrees F. Discard these foods after 2 hours in the temperature danger zone of 41 to 135 degrees F. Fill out a risk control plan and return a copy to the inspector during the revisit. Issue corrected on follow-up.
Thai Ocha, 200 S. Main St.
1. Observed the sanitizing rinse for the dishmachine at less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Repair the dishmachine to provide 50-100 ppm of chlorine in the sanitizing rinse.
2. Observed milk carton in wait station cooler at 68 degrees F. Potentially hazardous foods must be held below 41 degrees F. Discard the milk carton. The milk was discarded in my presence. Violation corrected.
The Burger Spot, 550 Forest Suite 3
1. Observed 2 cartons of shell eggs stored above a box of tomatoes in the reach-in cooler in the dry storage room. Cross-contamination must be avoided. Store the shell eggs below or away from ready-to-eat foods.
2. Observed through interview with person in charge that chili is left out at room temperature for more than 2 hours to cool before placing in cooler. Potentially hazardous foods must be rapidly cooled within the first 2 hours from 135 to 70 degrees F. This can be done by placing chili in shallow containers and using ice water baths.
Redford Township
Nicki D's, 15170 Telegraph
1. Observed hot water at the hand wash sink in the perp area and near the drive thru is not available. The hot water handle for the prep hand wash sink is stripped. There is hot water at the hand wash sink near the entrance to the kitchen. This one should be used until the other two are repaired and hot water is sufficiently supplied.
Alaskan Chicken and Seafood, 13550 Telegraph
1. Observed in the refrigerator bags of raw shrimp over corn and raw chicken in a pan over lobster and fish. Food must be stored in a hierarchy according to internal cook temperature to avoid possible cross contamination. Raw chicken must be stored on the bottom as it requires the highest cook temperature, then any raw beef, then fish/seafood and then any other cooked or ready to eat food on the top. This is a repeat violation a risk control plan will be given. Corrected on follow-up.
2. Observed employee preparing lobster to be fried and they rinsed scissors and a knife that were already in the sink without washing, rinsing and then sanitizing them. Wash, rinse and sanitize all equipment and utensils once they have become soiled before using. Corrected on follow-up.
Cosmic Burrito Tequila Bar/Gabby's on the River, 26145 Grand River
1. Observed two areas of cross contamination. 1. In the 3 compartment sink a bag of vegetables was sitting directly next to a bag of raw chicken. 2. In the freezer raw meat was not stored properly by hierarchy with raw chicken on the bottom, raw beef above and then other frozen items. Store all raw meat below and away from other foods and store in the hierarchy of cook temperatures with the food that requires the highest internal cook temperature to be stored on the bottom.
2. Observed that there is a direct connection with the sewage line at the 3-compartment sink. Food prep is done in the sink and the drainage for the sink must have an air gap.
Fresh Fish House #4, 9015 Telegraph
1. Observed in the refrigerator in the back kitchen is 46F and fish and kitchen are ranging between 46F and 50F. Cold food must be held below 41F.
No Change Cafe, 12805 Telegraph
1. Observed in the prep cooler chicken that was prepped within the hour at 50F. The chicken was prepped and placed into a cooler that is not properly working. Chicken was moved into the refrigerator in the back until the prep cooler can be repaired.
Redford Coney Island, 25813 Seven Mile
1. Observed in the prep cooler ham and turkey 46F, diced tomatoes 45F. Corrected during inspection, the air temperature inside of the cooler was adjusted and went from 44F to 39F quickly. The food was not out for longer than 4hrs and the owner/cook is currently using it for orders. The adjusted inside temperature will keep all other food below 41F.
2. Observed heads of lettuce in the refrigerator directly next to a large, covered container of raw chicken. Corrected during inspection the heads of lettuce were moved to a separate area of the refrigerator.
Redford Fish and Chicken, 24050 Joy
1. Observed a bottle of bleach stored at the bottom of the table next to bags of bread. Do not store chemicals next to or above food. Corrected during inspection, the bleach was moved.
Redford Fish Market, 25455 Grand River
1. Observed some retail food that is beyond the expiration dates. Milk and eggs in the cooler had expiration dates in early August. Corrected during inspection, the milk and eggs were discarded.
Shawarma Island, 27010 Plymouth
1. Food being handled with bare hands. Suitable utensils or single-use gloves are to be utilized.
Wayne
Jouli's Coney Island, 5006 Wayne
1. Observed various potential hazardous food out of temperature in the walk-in cooler: 1. Lettuce-46*f 2. Cooked sausages 44 3. Raw eggs 72*f 4. Hot dogs 44*f 5. Cole slaw 51*f lettuce and eggs were discarded at inspection. Keep phf at 41*f.
Red Apple Restaurant, 32711 Michigan Ave.
1. Observed pest strip stored over pop boxes in the basement of the facility. Pests strips must be stored away from where it can contaminate food products and packaging. Pest strip was relocated away from the boxes of pop at inspection. Corrected.
2. Observed a tray of eggs held out of temperature for immediate service at 70*f at prep cooler across from kitchen cook line. When time is being used as a control instead of cold holding a timer or time marking must be used to determine when food must be consumed or discarded. Eggs were discarded at inspection. A follow up will be conducted within 10 days to ensure compliance.
Steve's Coney Island, 5727 S. Wayne
1. Observed dish machine provide chlorine sanitizing solution at 0 ppm. Provide chlorine sanitizing solution at 50-100 ppm follow up within 10 days.
2. Observed gravy being hot held in a plastic container which is not approved for hot holding food. Food must be hot held in an approved ansi equipment. Gravy was removed package and placed in a safe food grade container at inspection. Corrected.
3. Observed a tray of eggs inside double door cooler at the kitchen front line at 62*f. Potentially hazardous food(phf) must be cold at 41*f or less. Keep phf cold holding at 41*f or less. Follow up within 10 days.
Wally's Fish and Chicken Market, 5756 Merriman
1. Observed raw pork chops at 69*f and chicken at 46*f inside prep coolers. Raw fish in the display case was observed at 59*f. All meat had been placed in the walk-in freezer to cool down at inspection. A follow up inspection will be conducted within 10 days to ensure cold holding compliance.
2. Observed no hot water at hand wash sink adjacent to kitchen hood. Water must dispense through the mixing valve at 100*f for hand washing. Person-in-charge provided hot water by adjusting the handle at the hot side of the hand sink. Corrected.
Westland
Angelo Brothers Family Ristorante, 33550 Ford Road
1. Potentially hazardous foods must be stored accordingly to hierarchy of cooking temperatures. Observed a pan of beef (whole cut steak) stored above a pan of raw cod in the large walk in cooler shelf. Store the raw beef beneath the raw fish to prevent cross contamination. Raw meats should be stored based on cooking temperatures. Person in charge stored the pan of beef beneath the fish. Violation was corrected at time of inspection.
Applebee's, 36475 Warren
1. Observed the quat sanitizer used in the three compartment sink behind the bar counter at 500ppm. Adjust quat sanitizer according to manufacturer's instructions to ensure proper sanitizing. Quat sanitizer should be between 200-400ppm based on instructions. Person in charge diluted and tested the quat with strips to 400ppm. Violation was corrected at time of inspection.
2. Except as otherwise allowed, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. A direct connection exists between the sewage system and the drain from line connected to the preparation sink and ice machine. Provide an air gap to disconnect the existing direct connection. Person in charge was able to adjust and lift the two drain lines using zip ties and an inverted bucket. Violation was corrected at time of inspection.
Capitol Coney Island, 35495 Ford Road
1. Observed slight mold accumulation inside the top panel of the ice machine. Keep food contact surfaces clean to sight and touch. Person in charge emptied the ice machine for cleaning and sanitizing. Facility was not open at time for service, hours adjusted due to COVID-19. Violation was corrected at time of inspection.
Los Amigos, 7667 N. Wayne
1. Except as otherwise allowed, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. A direct connection exists between the sewage system and the drain from line connected the ice machine. Provide an air gap to disconnect the existing direct connection. The ice machine was moved from previous location where the drain and pvc line was conveniently located. The pvc line is directly on the floor leaking onto the tiles and at least 6 ft away from the floor drain. Will follow up within 7-10 days.
2. Potentially hazardous foods must be stored accordingly to hierarchy of cooking temperatures. Observed several pans of repackaged raw and frozen beef slices stored above repackaged raw and frozen pans of shrimp in the walk in freezer shelf. Cross contamination had occurred due to the visible beef blood leaking onto the pan of packaged shrimp. Store repackaged raw and frozen meats according to cooking temperatures to prevent cross contamination. Person in charge discarded the pan of shrimp at time of inspection. Advised person in charge to store meats and seafood according to cooking temperatures in the freezer, if repackaged or vacuum seals are open. Violation was corrected.
3. Observed a pan of cooked rice prepared the day before at 49F. Monitor cooling temperatures of prepared foods. Cooling temperatures start at 135F and has 2 hours to drop to 70F. Items had not been monitored for their temperatures. Thermometers were available, but not used not monitor cooling temperatures. Translated material will be given to person in charge and employees to review. Pan of rice was discarded at time of inspection. Violation was corrected.
4. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall meet these limits or as otherwise approved. Glass washer behind the bar read 0ppm for chlorine sanitizer concentration. Sanitize equipment and utensils to prevent contamination. Will follow up within 7-10 days. Glassware will be temporarily brought back to the main dish washer for cleaning.
Crystal Bar and Grill, 8051 Middlebelt
1. Pest control toxic materials that are a hazard to employees and patrons may not be used in the facility. Observed a hazardous dichlorvos pest strip behind the bar counter. 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. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall meet these limits or as otherwise approved. The bar glass washer read 0ppm for chlorine sanitizer concentration. Sanitize equipment and utensils to prevent contamination. Person in charge was able to set up a three compartment sink and transfer glassware to the main kitchen dishwasher. Main dishwasher read at 100ppm. Violation was corrected at time of inspection.
Famous Dave's, 36601 Warren
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. Person in charge changed the empty chlorine bucket and was able to adjust the concentration to 100ppm. Violation was corrected at time of inspection.
Famous Shawarmas, 1553 S. Wayne
1. Observed food thermometer stored soiled. Corrected by cleaning food thermometer and had manager explain to employee they should clean thermometer before storing. Violation corrected.
Golden Wingz, 1530 Merriman
1. 6 in-house prepared sauces at 46f-52f inside the cookline prep station cooler ( dammm gena, golden spice, sweet summer, cajun, detroit, devil spit). License limitation issued for this violation.
Gus's Fried Chicken, 35505 Ford Road
1. Observed the spray nozzle of preparation sink located in the chicken preparation room had reached below the flood rim level. Provide an air gap for spray nozzle to prevent it from reaching below the flood rim level. Will follow up in 7-10 days. Violation corrected on follow-up.
Leo's Coney Island, 36595 Warren
1. Observed cooked egg noodles stored at room temperature beside the steam wells holding soup without any written instruction of time used or discarded. Provide written procedures for potentially hazardous foods where time is being used as a control. Person in charge was able to identify the time the noodles were made and provided a written time mark. Violation was corrected at time of inspection.
Mister Mike's Grill, 6047 N. Wayne
1. Potentially hazardous foods must be stored accordingly to hierarchy of cooking temperatures. Observed a few pans of individually bagged raw chicken pieces stored above ready to eat food such as pasta, cooked corned beef, and sauerkraut in the walk in cooler and reach in salad prep cooler. Store chicken underneath ready to eat foods. Raw meats should be stored based on cooking temperatures. Person in charge stored the pans of chicken underneath the ready to eat foods. Violation was corrected at time of inspection.
China Gate, 5824 N. Wayne
1. Observed a few bottles of disinfectant spray and cleaner in a corner shelf above several hanging food utensils and equipment. Store all chemicals away from clean equipment and utensils to prevent accidental chemical contamination. Person in charge moved the bottles from the shelf. Violation was corrected at time of inspection.
Olympic Coney Island, 7011 Wayne
1. Observed several bottles of soap and cleaning detergent stored above clean linens and aprons. Keep all chemicals away and beneath clean linens and aprons to prevent accidental chemical contamination. Person in charge moved all chemicals to the lowest shelf at time of inspection. Violation was corrected.
Ram's Horn, 7020 Wayne
1. Below 25 ppm. Provide correct concentration as stated above.
Shawarma House, 8565 Wayne
1. Potentially hazardous foods must be stored accordingly to hierarchy of cooking temperatures. Observed several frozen repackaged bags of chicken stored above bags of hamburger buns in the upright standing freezer. Store frozen chicken underneath ready to eat foods. Raw meats should be stored based on cooking temperatures. Person in charge moved the bags of hamburger buns above the bags frozen chicken underneath the ready to eat foods. Violation was corrected at time of inspection.
Tasty Kabob, 8207 Middlebelt
1. Potentially hazardous foods must be stored accordingly to hierarchy of cooking temperatures. Raw chicken breasts and kabobs were stored inside the top cabinet of the equipment stand and above cooked beef shawarma and raw ground beef kafta (located in the bottom cabinet). Raw meats should be stored based on cooking temperatures and underneath ready to eat foods. Person in charge changed the equipment stand coolers so that chicken is only in the lower cabinet and based on cooking temperatures. Violation was corrected.
2. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall meet these limits or as otherwise approved. Dishwasher read at 0ppm for chlorine sanitizer concentration. Sanitize equipment and utensils to prevent contamination. Person in charge had a three compartment sink to measure at 100ppm. Eco Lab technician was also called on site for repair. Violation was corrected at time of inspection.
Thai City, 6570 N. Wayne
1. Observed fried pieces of chicken stored in a cardboard box used to absorb oil. Discontinue storing food in cardboard. Cardboard is an absorbent surface that cannot be easily washed and sanitized. Person in charge transferred the chicken into a lined plastic container. Violation was corrected at time of inspection.
Thai O-Sha, 27822 Warren
1. Observed potentially hazardous foods such as eggs, chopped napa cabbage, bean sprouts, cooked chicken, raw shrimp, eggs, peas/carrot mix, bamboo shoots, baby corn, and water chestnuts in the top rail of the prep cooler holding between 49-59F. Internal hanging thermometer read at 70F. Keep all potentially hazardous foods at 41F or colder. Potentially hazardous foods were held in the large standing coolers and transferred into the top rail for lunch service. Items were cooled to 41F or colder using ice. Only top rail with ice inside of pans or alternate standing coolers will be used until repaired. Will follow up within 7-10 days.
Yuns Village, 32868 Warren
1. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or, single service and single use articles. Fried wontons were stored to allow oil absorption in a cardboard box that once stored packaged fortune cookies. Discontinue the use of cardboard boxes as storage equipment for prepared foods. Person in charge removed food from the box and replaced it with a clean Tupperware container. Violation was corrected at time of inspection.
Contact reporter David Veselenak at dveselenak@hometownlife.com or 734-678-6728. Follow him on Twitter @davidveselenak.
Source: https://www.hometownlife.com/story/news/2020/10/01/here-august-restaurant-inspections-wayne-county/3520581001/