Oakland County Health Division in August inspected 27 Novi establishments that serve food to the pubic.
The inspection roster included bars, restaurants, a church, a nursing home, and a mobile food unit.
Nineteenestablishments were cited for violating "priority" provisions of the Michigan Modified Food Code. There were a total 57 priority infractions.
Priority items, such as correct cooling temperatures and proper food storage methods, help prevent food-borne illness. Priority violations are the most serious of food code infractions.
Hometown Life lists localestablishments that incurred priority violations during routine restaurant inspections, along with the actions they took to remedy the problem. Here's the list for August.
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Backyard Axe Throwing League, 44175 W. 12 Mile
A container of ready-to-use heavy-duty hand wipes were stored on shelving over bags of snack food in the store room. They were moved to an appropriate location.
Bar Louie, 44375 12 Mile
1. An employee used bare hands to pick up lemon and lime wedges to place in customer beverages at bar. The sanitarian discussed bare hand contact with ready-to-eat foods with the person in charge and the employee. The person in charge provided tongs for use at bar.
2. A container of chlorine sanitizing solution at the main dish machine was empty. The person in charge replaced the container of chlorine sanitizing solution and dish machine properly sanitized equipment at 50 ppm,
3. The chemical tower had shutoff valves installed directly downstream of an atmospheric vacuum breaker at a mop sink without a vented T device. The plumbing system must be configured to prevent back flow of solid, liquid, or gas contaminants into the water supply at each point of use at a food establishment by installing an approved back flow prevention device. The person in charge and employees properly installed the vented T device on the mop sink.
4. Drain lines from the beverage machine ice bin, the main ice machine in the kitchen, and an ice bin near the bar were hanging directly in line with or below the flood rims of associated floor drains without an air gap. A direct connection may not exist between a drain originating from equipment in contact with food, equipment, or utensils and the sewage system. A follow-up inspection was set to ensure compliance.
Big Boy #32, 20800 Haggerty
1. Three cartons of buttermilk, one carton of cottage cheese, and Canadian cheese soup were past their discard dates. One tomato, two green bell peppers, and three packages of cut red cabbage showed signs of spoilage. All of the foods were discarded.
2. An employee handled cooked bacon and assembled a sandwich with bare hands. The employee voluntarily discarded the sandwich, washed their hands and put on single-use gloves before handling more ready-to-eat food.
3. Batter containing raw eggs was placed on shelf directly next to cooked sausage and cooked chickpeas and above cooked bacon, a pan of thawing ready-to-eat deli turkey was next to raw pork chops, a package of sliced raw bacon was next to and in contact with a package of ready-to-eat cheese, three ready-to-eat deli hams were stored directly next to boxes of raw bacon and raw sausage links, a box of raw sausage links were stored directly on top of a box of raw bacon, and boxes of raw bacon and three deli hams were stored under several boxes of raw ground beef patties. The person in charge moved and stored all raw animal products below and away from ready-to-eat food, and arranged them according to final cook-off temperatures.
4. Diced tomatoes and cut spinach were holding between 68-70 degrees for more than four hours. Sliced corned beef, sliced ham, sliced turkey, cooked meatloaf, buttermilk, raw fish, raw bacon, and cheddar cheese soup were holding at 49 degrees and 58 degrees for more than four hours. The food was discarded.
5. Hot water at the hand sink in the ware washing area reached a maximum temperature of 92 degrees. The hot water at the hand sink in the expo area reached a maximum temperature of 70 degrees. The temperature control must be adjusted so that the water temperature is at least 100 degrees.
6. Several drain lines from cold and hot holding equipment at the dining area salad and soup bar were hanging directly in the floor drain without an air gap. An air gap of at least an inch should be created.
7. Glass cleaner was stored next to a box of toothpicks and above packaged single-use silverware, and a bottle of Orange Force cleaner was stored next a box of toothpicks on the prep area ventilation hood. The chemicals were moved to an appropriate storage area.
Big Tommy’s Parthenon, 40380 Grand River Ave.
1. A gallon of milk was past its discard date. It was discarded.
2. Cooked rice was holding at 122 degrees for one hour and gyro meat had a temperature of 108 degrees for three hours. The foods were reheated to 165 degrees to hold at 135 degrees.
3. Three pest strips containing dichlorvos were hanging in open, exposed spaces near a mop sink, prep sink, and bar hand sink. The strips are not approved for use in those areas. The strips were discarded.
Buddy’s Pizza, 44225 12 Mile
1. The drain line originating in the back flow prevention device to the coffee maker was directly connected to the sewage system. The operator re-positioned the drain line, establishing an acceptable air gap and an indirect connection to the sewage system.
2. The manufacturer's label on Hot Shot No-Pest Strips pest control device does not list the product as safe for food establishments. The item should be removed from the restaurant. A follow-up inspection was set for the unresolved violation.
Burger 21 of Novi, 26425 Novi Road
The concentration of the quaternary ammonium sanitizer solution in the sanitizer compartment of the three-compartment sink was greater than the maximum concentration of 500 ppm. Th staff remixed the sanitizer to within an acceptable range.
California Pizza Kitchen, 27866 Novi Road
A container of silverware pre-soakwas stored on top of the dish machine. It was moved to a safe location.
Charlie’s Philly Steaks, 27294 Novi Road
1. Raw sliced bacon was stored next to ready-to-eat toppings. The person in charge moved the bacon below and away from all ready-to-eat food.
2. Sliced tomatoes, shredded cheese, and sliced cheese were holding 52-54 degrees for less than an hour. Roasted red peppers were holding at 58 degrees for more than four hours. The peppers were discarded and the rest of the food was placed in an ice bath and chilled rapidly to 41 degrees.
3. A box of stainless steel cleaner and a box of fryer cleaner packets were stored directly above the clean equipment drain board of three-compartment sink. The chemicals were moved to an appropriate location.
Chickpea & Olive, 47450 Grand River Ave.
1. A covered stock pot of lentil soup was cooling for more than two hours at 110 degrees in a cooler. The lentil soup had not cooled to 71 degrees or below in the required two hours and must be discarded. The person in charge discarded the soup.
2. Falafels were holding at 126 degrees on an electric holding unit for less than one hour. The falafel was discarded.
3. Ready-to-use sanitizer wipes were stored on shelving next to clean linen in the prep area. They were moved to an appropriate location.
El Mariachi, 31150 Novi Road
1. An employee picked up raw whole meat with gloved hands, then removed their gloves after chopping the meat. They put on new gloves without washing their hands. Per the sanitarian’s instructions, the employee washed their hands prior to putting on new single-use gloves.
2.A container of buttermilk was past its use-by date. It was discarded.
3.Raw shell eggs were stored next to ready-to-eat corn dogs and cooked chicken, boxes of raw ground beef were stored between boxes of raw chicken and boxes of raw whole beef, and a container of cooked, shredded chicken was stored under trays of raw animal products. The person in charge moved all raw animal products below and away from ready-to-eat food and arranged them according to final cook-off temperatures
4. The drain line from an ice machine was hanging above the floor drain with an air gap of less than one inch between the end of drain line and flood rim of the associated floor drain. The person in charge moved and secured the drain line upward to provide an air gap of at least one inch between the end of the drain line and the flood rim of associated floor drain.
5. A bottle of hand sanitizer was stored on a shelf directly above Styrofoam single-service cups. The sanitizer was moved to an appropriate location.
Gatsby’s, 45701 Grand River Ave.
1. Cleaning products were stored on top of the dish machine. They were moved to a safe location.
2. Three squeeze bottles of condiments were stored between raw whole muscle beef and raw chicken, and raw ground beef and raw chicken were stored next to ready-to-eat food. The raw foods should be moved away from ready-to-eat items and stored according to final cooking temperatures. A follow-up inspection was set.
Hungry Howies #544, 24265 Novi Road
1. Two small containers of ground hamburger beef and a small container of ground sausage were past their discard dates. They were discarded.
2. The sanitizer used in a three-compartment sink was at 0 ppm. The person in charge provided new sanitizer solution.
Osushi of Novi, 41563 10 Mile
1. Ready-to-eat packaged udon noodles were stored next to raw whole meat, and a bowl of raw shell eggs were stored next to several ready-to-eat sauces. Fully-cooked seafood mix was placed to thaw directly on top of container of raw shrimp, which was positioned directly on top of container of raw chicken. A small container of raw fish cubes was store next to ready-to-eat crab sticks. The raw foods were moved away from ready-to-eat foods and were arranged according to final cooking temperatures.
2. Floor drains throughout facility were backed up, with sewage accumulating within drains. No sewage was observed on floors surrounding floor drains. The facility had contacted repair technicians before the inspection. On-site repairs were being conducted during site visit, but problem was unable to be resolved during inspection. The floor drains were unclogged and draining normally during a follow-up visit.
Pretzel Peddler Café, 27304A Novi Road
Containers of hand soap, dish detergent and de-greaser were stored on top of the ice maker. The materials were moved to an appropriate storage location.
Rojo Mexican Bistro, 42875 Grand River Ave.
1. The drain line originating in the evaporator section of the ice maker was directly connected to the sewage system. An air gap was created, establishing an indirect connection.
2.An aerosol can of oven cleaner and a container of sanitizer were on top of the dish machine. The chemicals were moved to a safe location.
Sushi Oharu, 39723 Grand River Ave.
1. Raw tuna was stored next to cooked imitation crab, raw shrimp was stored above spicy mayonnaise and other ready-to-eat sauces, a partial fillet of salmon was wrapped in plastic wrap and stored on top of and in contact with a package of cooked shrimp, raw fish roe was stored above washed kale, and raw salmon was stored over ready-to-eat seaweed base garnish. The raw foods should be moved away from ready-to-eat foods and arranged according to final cooking temperature.
2. Three kinds of dumplings, shrimp, mussels, crab, boiled eggs, raw eggs, and sliced cooked beef were holding from 45- 47 degrees for more than four hours. The food was discarded.
3. Rice in a sushi rice holding unit was held using time only as a public health control without a discard time marked on the holding unit despite the posted standard operating procedure instruction that clearly indicates that therice will be marked. The rice was discarded.
4. A working container of all-purpose cleaner was observed on shelving in the hallway above a 5-gallon container of soy sauce. The cleaner should be moved to a safe location.
5. An enforcement follow-up was set for the repeat violations involving potential cross contamination and unsafe storage of toxic materials.
Wellbridge of Novi, 48300 11 Mile
1. An egg slicer and three scoops were soiled with food residue. The items were washed, rinsed, and sanitized.
2. A carton of soy milk had a temperature of 44 degrees for less than four hours, and several individual cups of creamer marked "keep refrigerated" had temperatures of 77 degrees for more than four hours. The items were discarded.
3. A box of raw bacon strips were stored on top of and in contact with box of raw ground beef patties, and a box of cooked ham was stored directly on top and in contact with a box of raw chicken. The person in charge moved the raw ground beef patties below and away from box of raw bacon strips, and arranged them according to final cook-off temperatures.
4. Sliced roast beef and soy milk were beyond their discard dates. They were discarded.
W.F. Bibmbab, 43155 Main,
1. An employee handled cooked pasta with bare hands. The person in charge instructed the employee to wash their hands and don a pair of single use gloves.
2. Cooked broccoli and bean sprouts were holding at 45 degrees for an unknown amount of time.The food was discarded.
3. The water inlet of the dipper well was submerged below the flood level rim. The operator re-positioned the drain line establishing an acceptable air gap.
4. Water was leaking from a water line originating in one of the two water heaters. The water line needs repair. A follow-up inspection was set.
5. A plastic container was obstructing the air gaps between the drain lines originating in the drink dispenser and the dipper well. The lines were connected directly to the sewage system. The plastic should be removed and the drain lines should be re-positioned to create air gaps. A follow-up inspection was set.
6. The manufacturers label onan aerosol can of pesticideand on no-pest sticksdid not indicate that the products were safe to use in a food establishment. They should be removed from the restaurant. A follow-up inspection was set.
Zoup, 47996 Grand River Ave.
1. Sliced ham and cheeses were holding at 47 degrees for more than two hours. Cooked mushrooms also were held at 47 degrees for an unknown period of time. The operator moved the ham and cheeses to a functioning refrigeration unit to cool rapidly to 41 degrees. The mushrooms were discarded.
2. A loaf of bread was stored in non-food grade plastic bag. The bag and the bread were discarded.
3. The manufacturer’s label on an aerosol can of Hot Shot pesticide does not indicate that the product is safe for use in a food establishment. It was removed from the restaurant.
Contact Sharon Dargay at sdargay@hometownlife.com
