February 2020 restaurant inspections in Livingston County

February 2020 restaurant inspections in Livingston County

Jennifer Timar
Livingston Daily
Published 6:30 AM EST Mar 3, 2020

Of the Livingston County restaurants inspected in February 2020, priority and priority foundation violations were found at 29 locations. 

Each month, the Livingston County Health Department inspects some businesses and schools that serve food. 

The Livingston Daily publishes reports on the most serious violations — ones that could lead to contamination of food or increase the risk of transmitting a foodborne illness — as well as corrective measures taken.

Four priority violations were found at:

Hartland Sports Center

2755 Arena Drive, Hartland Township

There were three spray bottles not labeled as to their contents. The person in charge labeled the bottles properly at the time of the inspection. There was no soap at the hand sink. Soap was available upon the inspector’s return. There were no paper towels at the hand sink. A new shelf was not allowing staff to open the dispenser and refill. Upon the inspector’s return, there was a dispenser available and paper towels were stocked in the dispenser. There was no chlorine test kit available. The facility decided to use quaternary sanitizer instead.

Horseshoe Lounge

10100 W. Grand River Ave., Fowlerville

The dish machine was not dispensing the proper amount of sanitizer. It was suspected that the product was expired. A new container of sanitizer was added and proper sanitizer concentrations were restored. The hand sink in the main kitchen was soiled with food residue. Coleslaw and ranch dressing prepared on Feb. 3 were labeled with a discard date of Feb. 20. Foods that are time and temperature controlled for safety cannot be held more than seven days. A proper discard date label was attached at the time of the inspection. No detergent was being dispensed in the dish machine because the container was empty. A new detergent container was added at the time of the inspection.

RELATED: 15 most common restaurant violations in Livingston County

Three priority violations were found at:

440 W. Main Street, Brighton

A pan of cooked chicken wings was holding at 50 degrees in the grill line prep cooler. A container of coleslaw was holding at 46 degrees. Upon further investigation, other items were also holding in the 41-to-50 degree range. All refrigeration equipment was working properly. It was suspected that the food items were left out at room temperature during the prep process. Some of the items are transferred from the basement walk-in unit on rolling carts. Those items may have been sitting on the cart for an extended period of time at room temperature. A tall plastic container of grits was cooling in an ice bath. The product was placed into an ice bath approximately 20 minutes earlier and was still approximately 200 degrees. The grits were transferred to a large shallow metal pan for proper cooling. Short ribs prepared two days prior to the inspection were cooled in a deep pan. No temperature violations were confirmed, but this method will not likely ensure proper cooling. Two refillable spray bottles containing cleaning chemicals were not labeled. The bottles were labeled at the time of inspection.

An infographic shows proper temperatures food should be held at to minimize the risk of foodborne illness.
Livingston County Health Department

Great Lakes Family Restaurant

963 S. Grand Ave., Fowlerville

Home-prepared foods were being stored in the walk-in cooler. The items included several 5-gallon buckets of cut tomatoes in a vinegar solution, which were prepared by a family member. The items were removed at the time of inspection. A pie cooler was holding food at 50 degrees. Cream pies and cheesecake were discarded. The pie cooler has been taken out of service and a new unit was ordered. Cream pies are now stored in another unit. A refillable spray bottle containing a chemical degreasing solution did not have a label. Proper chemical labeling was observed upon the inspector’s return.

Jimmy John’s

1504 Lawson Drive, Howell

An employee touched the computer ordering screen while wearing food handling gloves. They returned to prep food without changing the glove. Several employees did not wash their hands before wearing new food handling gloves. Both hand sinks were blocked by equipment. One hand sink was being used to store a water pitcher for the bread-making equipment. The other hand sink contained a sanitizer bottle.  The items were removed at the time of the inspection.

8515 W. Grand River Ave., Brighton

There were multiple employees improperly washing their hands. One employee washed their hands less than the required time and proceeded to use their pants to dry their hands. Another employee washed their hands less than the required time and did not dry their hands. Multiple employees changed soiled gloves but did not wash their hands properly as there were no paper towels to be found at any of the hand sinks in the kitchen. There was shredded lettuce on the line without time stamps. There were no paper towels at either hand sink in the kitchen. An employee was sent to the store during the inspection.

Mimi’s Diner

5589 E. M-36, Pinckney

There was rice in the steam table that had been placed there about an hour and 45 minutes prior. It was at 120 degrees. The steam table should not be used to reheat foods because it takes too long. It was reheated properly to over 165 degrees in the microwave oven and placed back into the steam table. The chlorine sanitizer concentration in the dish machine was too high. It was adjusted. Foods were being improperly cooled in the walk-in cooler. Mashed potatoes and rice were in containers 6-to-8 inches deep with the plastic wrap slightly uncovered on the edge. The rice was already cold, but the potatoes had been placed there an hour and half before and were at 100 degrees. They were moved to uncovered shallow pans. Sausage patties were being cooled in a covered shallow pan and were at 67 degrees. The cover was removed so that the heat was not trapped in. 

Old Hickory Bar

7071 Bennett Lake Road, Fenton

The cooler next to the fryer was holding food at 49 degrees. Deli meat, sliced tomatoes, burger patties and dressing were discarded. Upon the inspector’s return, there were no items in the cooler at time of inspection, but the ambient air read a proper 40 degrees. The in-use knives and utensils were being switched out every shift, which is typically eight hours. The in-use utensils that are in contact with food that is time and temperature controlled for safety need to be washed, rinsed and sanitized at least every four hours. Raw beef was stored in the walk-in cooler above bottled drinks. It was moved away from ready-to-eat food.

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Two priority violations were found at:

Jersey Giant Subs

3813 Tractor Drive, Howell

Tomatoes and lettuce had been put out at 11 a.m. and 1 p.m., respectively, but were not marked to indicate the time they were removed from the cooler and the time they must be discarded (4 hours later). They were marked during the inspection. The hand sink in the dish-washing area was blocked by buckets and a cart. They were moved.

Jets Pizza

120 W. Highland Road, Suite 800, Howell

A couple a bottles of cleaner were stored on the prep table near food. They were moved to the chemical storage room. Always store chemicals away from food and clean equipment. There were a couple spray bottles of sanitizer missing labels. They were labeled during the inspection.

Mary’s Fabulous Chicken & Fish

2429 E. Grand River Ave., Howell

A cook came into work, took an order, put food handling gloves on and made the food without washing his hands first. He washes his hands. Several onions in a bin in the walk-in cooler had white mold growth. All of the onions were discarded.

Snappers on the Water

6484 Bennett Lake Road, Fenton

There was a container of moldy food dated from December. It was discarded. There were some cans that were leaky and rusted. They were set aside to be returned.

St. John Catholic Church

2099 Hacker Road, Howell

The two-door cooler in the kitchen is holding food at 60 to 65 degrees. Sour cream, yogurt, milk and sauerkraut with sausage were discarded. There was a large pot of tomato sauce that was improperly cooled in a large container in the cooler. The cooler was broken. The sauce was at the same temperature as everything else (60 to 65 degrees). It was discarded.

Tubby’s Sub Shop

9912 E. Grand River Ave., Ste 500, Brighton

A food handler used gloves that touched raw meat to begin to assemble ready-to-eat sandwich ingredients. She was stopped and told that she must wash her hands and put a new pair of gloves on before touching ready-to eat food. She washed her hands and donned a new pair of gloves. The solution used to wipe down the cutting board contained too much chlorine. Water was added.

One priority violation was found at:

3949 W. Grand River Ave., Howell

A dicer in the cleaned dish area contained food particles. It was cleaned.

Brighton Coffeehouse and Theater

306 W. Main Street, Brighton

The automatic dish machine was calibrated for chlorine sanitizer, but the unit contained quaternary sanitizer. It resulted in sanitizer concentrations that were too weak. The quaternary sanitizer was removed and replaced with proper chlorine sanitizer. Proper sanitizer levels were restored.

Buffalo Wild Wings

9745 Village Place Blvd., Brighton

Foods in a prep cooler were holding 50 degrees in the upper compartment and 45 degrees in the lower compartment. Large metal containers of ranch and blue cheese dressings were holding at 50 degrees. The products were stored on ice, but the amount of ice was not adequate. Ranch and blue cheese dressings, cut tomatoes, cut lettuce, salsa and dairy products were discarded. Upon the inspector’s return, the cooler was repaired and a larger, taller ice bath was being used to hold dressings. 

Community Congregational U.C.C.

125 E. Unadilla Street, Pinckney

The dish machine was out of chlorine sanitizer. The container was tipped to the side to make sure that the machine was pulling the sanitizer, which it was. The bleach will be replaced before the next event.

Emagine Theater

10495 Hartland Square Road, Hartland Township

The dish machine was getting stuck in a cycle where it did not activate the hot water sanitizing cycle. It was repaired.

Hungry Howies

2560 E. Grand River Ave., Howell

An open container of grilled cooked chicken and sausage had a use-by date that had passed. It was discarded.

Jimmy John’s

750 W. Grand River Ave., Brighton

The facility uses both chlorine and quaternary sanitizers. However, only quaternary test strips were available. Chlorine test strips were purchased.

Mt. Brighton Resort

4141 Bauer Road, Brighton

No paper towels were available at the hand sink at Bruin’s Bar. Towels were provided at the time of inspection.

6995 W. Grand River Ave., Brighton

Hot dogs in a reach cooler were kept past their use-by date. They were discarded.

Stout Irish Pub

125 E. Grand River Ave., Brighton

Cooked cabbage, cooked pasta noodles and house-made pizza sauce were expired. The items were discarded.

Sunrise Family Diner

2375 E. Grand River Ave., Howell

A line cook cracked eggs, changed food handling gloves and put a new pair of gloves on before touching ready-to-eat food without washing their hands. 

Sushi Zen

114 W. Grand River Ave., Brighton

A staff member touched dirty dishes while loading them into the dish machine. He began to put clean dishes away without washing his hands.

Wendy’s

1022 S. Michigan Ave., Howell

An employee with painted fingernails was performing food-related tasks such as scooping fries without gloves on. 

Whispering Pines Golf Club

2500 Whispering Pines Drive, Pinckney

The interior of the ice machine had some mold growth. During the golf season it is routinely cleaned, but the club had not been open for a while. 

Wong Express House

9912 E. Grand River Ave., Brighton

A slicer had an accumulation of dried food on the back of the blade. It was taken apart to be cleaned. Grease accumulation was found in between and around equipment.

READ MORE LIVINGSTON COUNTY RESTAURANT INSPECTIONS:

Contact Livingston Daily reporter Jennifer Timar at 517-548-7148 or at jtimar@livingstondaily.com. Follow her on Facebook @Jennifer.Timar99 and Twitter @JenTimar99.

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Review: Marlins Brewhouse: The most interesting restaurant in Estero

Fort Myers restaurant reviews: The most interesting restaurant in Estero? Marlins Brewhouse


Jean Le Boeuf


JLEBOEUF@NEWS-PRESS.COM
Published 11:00 AM EST Jan 16, 2020

The bowl of ramen came on the same tray as my IPA. 

Painted in a dainty teal print, the bowl cradled a trove of add-ins, from the traditional (wavy wheat noodles, herbs, soft-boiled eggs, glistening hunks of chashu pork belly) to the wholly untraditional (braised collard greens, fat chicken wings).

A French press, the kind used for morning coffee, sat next to the dish, filled with a murky, mahogany-hued broth. Our server pushed the plunger, pressing the aromatic bits of onion and garlic to the bottom, clear of the spout. He poured the broth into my bowl, set my IPA at its side, then went back to his beer-toting duties, leaving me slack-jawed and frozen in awe. 

What the how?!

The French Pressed Ramen ($14) is a shockingly delicious stunner from Marlins Brewhouse in Estero. This fusion take is loaded with braised collards, noodles, soft-boiled eggs, chashu and four chewy-crisp chicken wings. It’s finished with a murky, rich broth that’s pressed and poured table-side. It’s possibly the last thing you’d expect from a taproom.
Special to The News-Press

I’d been to Marlins Brewhouse before. The original one in south Fort Myers and this new, 2-month-old one in Estero’s University Village south of FGCU. I’d eaten at the adjoining Caliburger. I’d snacked on massive, salt-strewn pretzels with pints of Palm City San Carlos Proper, watching the cars go by on Ben Hill Griffin Parkway. 

But a fusion take on ramen, served table-side, that looked as stunningly good as this one?

I repeat: What the how?!

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It wasn’t just a pretty bowl of soup. It was a masterful one: the noodles lithe and springy, the sunny egg and soulful broth, the complex spice of the collards, the chashu pork with its tantalizingly wobbly chew. 

Two bites in, I grabbed the Marlins menu and pored over it with forensic precision. Dishes I’d overlooked before jumped out now, one after the next: a cauliflower Caesar salad with tapenade and Parmesan crisps; a hot pot loaded with diver scallops, Gulf shrimp and Antarctic salmon in buttered dashi; thick-cut, fried-to-order potato chips dusted in house barbecue seasoning. 

Marlins’ Wild Fried Shrimp Platter ($17) includes fried Gulf shrimp and pickles, a loaded twice-baked potato, braised collards and a duet of dipping sauces.
Special to The News-Press

I’d been going about this taproom all wrong. Marlins Brewhouse might be the most interesting new restaurant in Estero. 

And all the credit goes to executive chef Noel Willhite (with a nod to Marlins’ owners Tim Frederic and Jeff Burns, who had the smarts to hire him). 

Willhite got his start locally as the garde manger at the Hyatt Regency Coconut Point. His resume includes stints at the former Spago in Chicago and Las Vegas’s Tao — which explains his love for ramen and hot pot, and his knack for the tomato sauces that underlie some of Marlins other great dishes. 

Like its bistro steak frites. 

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Willhite takes a 10-ounce hangar steak, sears it till juicy, then teams it with charred cauliflower florets and thinly shaved pommes frites atop a tomato-cream sauce deepened by a touch of sherry. It is steak frites as I’ve never known steak frites. And yet, I loved it. Almost as much as I loved Willhite’s blue-cheese laced Buffalo chicken dip, his pimiento-cheese pretzel bones, his behemoth tray of beer-battered Gulf shrimp and pickles.

The bistro steak frites ($22) from Marlins includes a 10-ounce hangar steak, charred florets of cauliflower, and thinly shaved pommes frites atop a sherry-tomato cream sauce.
Special to The News-Press

This Deep South mashup was brilliant: the curls of shrimp, pink and briny-sweet; the pickles, tangy, bright, almost palate-cleansing. There were more collards, still spicy, still tender. Plus a twice-baked potato and two cups of house-crafted dipping sauces. It was an actual smorgasbord. All for $17. 

The true genius of Willhite’s Marlins work is its accessibility. It is, in essence, elevated beer food sold at beer-friendly prices. It’s food that tastes good with fruity daiquiris and honey-tinged hefeweizens. It’s food that begs to be shared. 

It’s food that’s fun.

Even when the server spilled a quarter of my beer across the table, giggled, then walked off one night. Even when I was left waiting (and. waiting.) for the check another. 

The fun of this menu overrides things like that. And really, how often do I get to call a place fun? Fancy restaurants are a dime a dozen, as are tasty dishes and classically trained chefs. But fun — as in taproom-french-pressed-chicken-wing-ramen fun — is rare.

Unless you’re at Marlins Brewhouse. 

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MORE: I am proud to be Jean Le Boeuf (I just can’t tell you who I am)

Jean Le Boeuf is the pseudonym used by a local food lover who dines at restaurants anonymously and without warning, with meals paid for by The News-Press and Naples Daily News. Follow the critic at facebook.com/jeanleboeufswfl or @JeanLeBoeuf on Twitter and Instagram.

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Marlins Brewhouse Estero

University Village, 19800 Village Center Drive No. 235, Estero

JLB’s stars AREN’T like Yelp stars, here’s why… 

• Call: 239-790-6573

• Web: facebook.com/marlinsbrewuniversityvillage

• Hours: 11 a.m.-midnight Sunday to Tuesday, 11 a.m.-12:30 a.m. Wednesday, 11 a.m.-2 a.m. Thursday to Saturday

• Noise level: Conversationally loud to just plain loud

• Etc.: Full bar, outdoor seating, live music on weekends

• Everything pretzel, $11

• Pineapple-salmon lettuce wraps, $12

• Lobster shrimp mac, $15

• Bistro steak frites, $22

What the symbols mean

★ – Fair

$ – Average entree is under $10

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