Each month, the Livingston County Health Department inspects restaurants, schools and other facilities for unsafe food practices.
Good food safety practices are critical to preventing foodborne illness and promoting public health. The Daily publishes reports on “priority” violations — those that could “directly lead to contamination of food or increase the risk of transmitting a foodborne illness,” as well as corrective measures taken. All reports are available at swordsolutions.com/inspections.
At least 20 dining establishments inspected in April had priority violations. Follow-up inspections of priority violations are also provided if they occurred last month.
Nine priority violations were found at:
Yume Sushi & Asian Cuisine: 8028 W. Grand River Ave. #5 in Brighton
- Dishes were washed and rinsed, then put away without first sanitizing them. The person in charge was told that they needed to be manually sanitized after first cleaning the raw chicken residue out of the sanitize compartment. Staff were told, but the items were not sanitized during the inspection.
- The cook was working with an open wound on his wrist that was not covered. He was told to cover it with an impermeable bandage, which he did. The person in charge was told to ensure that staff are not working with open wounds.
- The cook prepared raw chicken and performed cleaning tasks without washing his hands afterward. He was instructed to wash his hands and he did.
- Gloves were rinsed after handling raw chicken and were also used for multiple tasks, both cooking and cleaning. The employee was wearing the same gloves after cleaning that he touched cooked food with. The food was refried, but should not be touched with soiled gloves.
- Staff did not remove gloves and wash hands after preparing raw chicken. An employee rinsed their gloves in sanitizer along with the bowl the raw chicken was in. They were told to use soap by the person in charge, so they washed it with soap, rinsed it, then put it away without sanitizing. They did this with a utensil and a strainer as well.
- The paper towel dispenser at the handwashing sink by the grill was not working. Paper towel was provided during the inspection.
- Two peelers and a knife had encrusted food on them, but were stored as clean. They were set aside to be soaked, scrubbed and run through the dish machine. The underside of the line cooler door handles were sticky.
- There were no chlorine test strips to verify the concentration of the sanitizer for the dish machine. Proper test strips were ordered during the inspection.
- When a cook was told to wash his hands, he went to stick them in the soapy water of the three compartment sink. The person in charge instructed him to only wash his hands in the hand sink.
During a follow up inspection, training had been done on proper dish washing, handwashing, glove usage, and food code. The paper towel dispenser was repaired, food contact surfaces were clean and chlorine test strips were available. There were no violations observed at the follow-up inspection.
Six priority inspections were found at:
Big Chicken: 10490 Highland Road in Hartland
- Two temperature violations were observed. Macaroni and cheese was holding at 110 degrees because there was not enough water in the hot holding unit. Water was added, the macaroni and cheese was discarded and a new batch was made. The violation was corrected. The condiment refrigerator was holding at 43-45 degrees. The cooler had recently been stocked, so the product was relocated to another cooler.
- No sanitizer was detected in the dish machine
- Chlorine test strips were not available for testing the dish machine sanitizer levels
- No soap was available at one of the hand sinks
- One of the hand sinks had no hand towel available
- Several refillable chemical spray bottles were not labeled
Five priority violations were found at:
Side Car Slider Bar: 120 W. Main St. in Brighton
- Raw shelled eggs were stored above lettuce in the walk-in cooler. The eggs were moved.
- Creamy mushroom soup was in the walk-in cooler at 54 degrees. The soup was discarded.
- The freezer next to the grill and the salad line, walk-in, main line and basement walk-in coolers were all holding above 41 degrees. Foods that had been in the coolers for more than two hours were discarded. Some had been prepared within two hours and other products like raw meat were delivered two hours before. The raw meats were transferred to the two-door freezer. Two smaller line coolers holding below 41 degrees were moved from the rooftop bar to the kitchen. The foods in the top of the large line cooler were put into ice baths. This violation has been cited for the second time.
- Creamy mushroom soup was at 54 degrees. It was stored in a large plastic container filled eight inches deep. It had a chill stick in it from the previous night. Soup should be stored in shallow metal pans, no deeper than two inches, and stored uncovered in the walk-in cooler.
- The person in charge was not ensuring that staff follow the food code. Required cooling procedures were not being used and kitchen staff were unsure of the correct temperatures that coolers must maintain.
Four priority violations were found at:
La Marsa Brighton: 543 W. Grand River Ave. in Brighton
- Lentil soup was cooked about two hours earlier and placed into five gallon buckets. Ice wands were added to each bucket, but three of the buckets were sitting in ice baths that only covered half of the containers. All the soups were still above 135 degrees and most of the ice wands were melted. More ice was added so the ice baths fully surrounded the containers.
- Rice pudding made in-house had a discard date 10 days after production, instead of seven. The pudding was made two days earlier, so the proper date mark was added.
- There was no soap in the employee bathroom. It was provided during the inspection.
- The employee restroom had no paper towels. The dispenser was refilled during the inspection.
Moose Ridge Golf Course: 11801 Doane Road in South Lyon
- Whipped cream, heavy cream, and in-house prepared ranch were stored past their discard date. They were discarded during the inspection.
- The handwashing sink at the outdoor cooking area was not supplied with soap. It was restocked during the inspection.
- The handwashing sink at the outdoor cooking area was not supplied with paper towels. They were restocked during the inspection.
- No quaternary ammonia test kit was available to verify the sanitizer concentration
During a follow-up inspection, a quat test kit was located at the facility…