February 2020 restaurant inspections in Livingston County
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.
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.
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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.
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.
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.
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.
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.
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.
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.
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.
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.
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Contact Livingston Daily reporter Jennifer Timar at 517-548-7148 or at firstname.lastname@example.org. Follow her on Facebook @Jennifer.Timar99 and Twitter @JenTimar99.