Recent health inspections in some Dearborn restaurants revealed improper raw fish storage, incorrect glove usage and more between May and June, according to Wayne County Health Department inspection reports.
Many of the violations have been corrected. The presence of violations in a past inspection does not necessarily mean the establishment has the same violations today.
Inspection reports can be found at swordsolutions.com/inspections/.
Below is a list of violations found at a few restaurants in Dearborn.
Hot & Puff Burgers, 14651 Michigan Ave.
During a routine inspection on May 27, an inspector noted several problems at Hot & Puff Burgers.
∎ Observed that both hand sinks in the kitchen were soiled. The hand sink next to the prep sink was not supplied with hot water – hot water was turned on at the time of inspection. The hand sink on the cook line was blocked by a bowl catching a leak – the bowl was removed at the time of inspection. Correct by maintaining hand sinks that are clean, easily accessible, and supplied with hot water.
∎ Observed an open bag of raw ground meat stored directly on top of cut onions and a shelf above mint. Correct by storing raw animal products in a manner that prevents cross-contamination. Risk control plan provided.
∎ Observed the drain pipe below the sanitizer sink in poor repair and draining onto the ground. Correct by ensuring sewage (including wastewater that contains food products) is conveyed to the point of disposal through approved means.
∎Observed long hose without an air gap connected to mop sink. Adequate backflow prevention, including a hose bibb vacuum breaker, is required. Correct by installing adequate backflow prevention at mop sink.
∎ Observed house-made ranch held on the cook line without time or temperature control. The ranch was observed to be 81 degrees (F). Observed water used to dunk battered raw chicken held on the cook line at 90 degrees (F) without time or temperature control. Observed raw chicken being prepped in the wash sink at 51 degrees (F) in water found to be 62 degrees (F). Observed cooked chicken held on the cook line at 110 degrees (F). Chicken was cooked approximately 2 hours prior. Person in charge stated the chicken is held at room temperature until 6:00 pm (~4 hours), then put into the cooler, then taken out and held at room temperature for the late dinner rush. Correct by ensuring time/temperature control for safe foods that are not held in the temperature danger zone. Risk control plan provided.
∎Observed two employees on the cook line not washing their hands between the following activities: – Touching raw chicken, then uncooked fries, then sliced cheese to top cooked burgers – Touching raw beef bacon, then handles of utensils, then potato buns – Touching personal cell phones, then preparing food Hands must be washed anytime contamination occurs, even if gloves are worn. Correct by ensuring effective handwashing procedures are enforced.
∎Observed cut lettuce held in a plastic container at the prep cooler that was not supplied with a food-safe logo. Correct by ensuring foods are held in food-safe containers. Risk control plan provided.
∎ Person in charge stated that dishes are rinsed with hot water, sanitized with bleach, then washed with soap. Dishes must be sanitized before use after cleaning. Correct by ensuring dishes are washed, rinsed, then sanitized and air dried.
∎ Observed both hand sinks in the kitchen without paper towels. Provide. Risk control plan provided.
∎ Observed the hand sink on the cook line was not provided with soap. Provide. Risk control plan provided.
∎ Observed can opener, piercing blade, and meat slicer next to the standing cooler, soiled. Observed exterior of sinks, cooler and freezer door handles, outside of spice shakers, and outside of large pots with an accumulation of old soil. Correct by maintaining clean equipment. Risk control plan provided.
∎ Observed a spray bottle of Raid Flying Insect pesticide held near the rear exit door. Correct by removing chemicals from the facility that are not approved for commercial restaurant use.
∎ Observed two large plastic containers, covered, containing cooked rice left on the back prep tables. One container was partially used and found to be 88 degrees (F). The second container was found with an approximately 10-inch deep layer of rice ranging between 136 and 91 degrees (F). Correct by employing rapid cooling methods, including using metal containers, thin layers, ice baths, stirring, vents, etc., to ensure the cooling curve is not violated. Risk control plan provided.
∎Observed bleach used as sanitizer at the three-compartment sink. Chlorine test strips were not provided. Provide.
∎Person in charge at time of inspection is listed as the Certified Food Manager. The person in charge was unable to list cold holding, hot holding, or raw meat cooking temperatures. Proper handwashing procedures were not followed or enforced. Correct by ensuring the person in charge can demonstrate the required knowledge to ensure food safety AND enforce food safety standards.
∎ Observed front entry door and rear kitchen exit door wide open throughout inspection. Correct by closing and sealing outer openings to prevent pest entry.
∎ Observed floors under equipment on the cook line and prep line with a significant accumulation of grime. Observed ceilings on the cook line soiled. Correct by cleaning and maintaining clean physical facilities. Risk control plan provided.
∎Observed vents above prep cooler (not in hood system) stuffed with pink insulation foam. Correct by maintaining ventilation systems to prevent food contamination. Risk control plan provided.
∎ Observed soiled rags stored at the hand sink next to the prep sink and on the cutting board on the cook line. Rags must be held either clean and dry or submerged in a sanitizer solution. Correct by ensuring rags are held in a manner that prevents contamination of food and equipment.
∎ Observed cardboard boxes of lettuce and peppers stored on the ground in the prep area. Observed a bag of salt held on a shelf with the bag open next to the rear exit door. Correct by storing foods in a manner that prevents contamination – covered and at least 6 inches above the ground. Risk control plan provided.
∎ Observed prep sink not supplied with hot water. Observed a hand sink on the cook line with an active leak. Correct by maintaining plumbing in good repair.
Lava Kitchen II, 23302 Ford Rd.
During a routine inspection on May 20, an inspector noted several problems at Lava Kitchen II.
∎ At the time of the inspection, a jug of milk was observed in the two-door prep cooler by the coffee station, which measured at a temperature of approximately 49F. Potentially hazardous, time temperature control for safety (TCS) foods being kept cold shall be maintained at a temperature of 41F or below at all times. Corrected: Out-of-temperature food was voluntarily discarded at the time of the inspection.
∎Observed an employee dump a smoothie into a handwashing sink at the time of the inspection. Hand sinks shall be easily accessible at all times and be used for no other purpose than handwashing. This is a repeat violation; further enforcement in the form of an office consultation may occur.
∎ At the time of the inspection, the following was observed: – Espresso machine with an accumulation of food residue on the steam wand – Soda fountain with an accumulation of debris in the nozzles. Food-contact surfaces of utensils and equipment shall be maintained clean to sight and touch. This is a repeat violation, further enforcement in the form of an office consultation may occur.
∎ At the time of the inspection, I observed a can of chickpeas and a can of beets dented near the top seam. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Corrected: Dented cans discarded at the time of the inspection.
∎ At the time of the inspection, handleless cups were observed being used as scoops for food in bulk storage, such as sugar and spices. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Dispensing utensils shall have handles to prevent potential contamination from hands. Corrected: Person in charge removed cups and began using a scoop in bulk supplies.
∎ At the time of the inspection, two wet wiping cloths were observed being stored on the countertop of the prep cooler across from the grill. Wiping cloths used for food-contact surfaces of equipment and utensils shall be stored completely submerged in a bucket containing a sanitizing solution of the appropriate concentration. Corrected: Wiping cloths relocated to the wiping cloth bucket.
Al-Basha, 10626 W Warren Ave.
During a routine inspection on May 21, an inspector noted several problems at Al-Basha.
∎Observed the following: – Front prep cooler holding tomatoes at 49 degrees (F) and corn at 50 degrees (F) on the top, reach-in portion of the cooler. Bottom of the cooler held mayo at 49 degrees (F). – Back prep cooler held shredded white cheese at 50 degrees (F), coleslaw at 50 degrees (F), and garlic sauce at 51 degrees (F) on the top, reach-in portion. All TCS foods held in the temperature danger zone for longer than 4 hours (6 hours if under 70 degrees (F)), must be discarded. Correct by ensuring cold-held TCS foods are held at or below 41 degrees (F).
∎Observed cooked, sliced chicken at 91 degrees (F) and cooked, sliced beef at 110 degrees (F), both held without temperature control next to the flat-top grill. Correct by ensuring TCS foods intended for hot holding are held at or above 135 degrees (F).
∎Observed overhead sprayer falling below the flood rim of the three-compartment sink. Correct by repairing the overhead sprayer to have an air gap as described above.
∎ Observed mop sink with atmospheric vacuum breaker (AVB) installed on faucet, hose attached to faucet without a hose bibb vacuum breaker, and an on/off valve sprayer connected to the hose. Adequate backflow prevention is required – on/off valves are not allowed downstream from the AVB without a constant pressure vacuum breaker. If a hose is attached, it must have a hose bibb vacuum breaker. Correct by installing adequate backflow prevention.
∎Observed cutting boards and utensils at the cook line were soiled. When prompted, the person in charge stated that the cutting boards and utensils are cleaned once a day. Equipment and utensils must be cleaned every 4 hours during continual use. Observed tongs hooked on the trash can after use, one side in the trash can, the other on the outside. Tongs were moved to be cleaned. Correct by ensuring equipment and utensils are cleaned and sanitized every 4 hours and after any contamination.
∎ Observed that both employees handled their cellphones and then returned to food preparation without washing their hands. Handwashing must occur anytime contamination occurs, prior to food preparation. Correct by ensuring effective handwashing procedures are followed.
∎Observed the hand sink soiled with pickles in the basin. Hand sinks may not be used for culinary purposes. Correct by ensuring that hand sinks are used only for handwashing and are kept clean.
∎ Observed the hand sink and overhead sprayer leaking. Repair.
∎ Observed the following: – Paint peeling off the wall and ceiling in the back storage room – Holes in the wall next to the mop sink – Gaps in ceiling tiles above the large cooler. Physical facilities must be maintained in good repair. Repair.
∎ Observed area behind back prep cooler and floors in the back storage room with an accumulation of soil. Clean physical facilities.
∎ Observed a bag of onions stored on the ground in the back storage room. Correct by storing food at least 6 inches off the ground.
∎ Observed exterior of back prep cooler, exterior of standing 1-door freezer, and shelving with an accumulation of soil. Correct by cleaning and maintaining clean non-food-contact surfaces of equipment.
∎ Observed a large freezer with a significant accumulation of ice on the back portion of the ceiling and wall. Correct by removing ice and ensuring equipment is maintained in good repair.
Baytna, 15010 W Warren Ave.
During a routine inspection on May 19, an inspector noted several problems at Baytna.
∎ Observed cooler in front holding cakes at an ambient temperature of 56F. The internal temperature of the cakes was observed at 48F to 50F at about 2:48PM. The person in charge turned down the cooler at the time of inspection. Cooler ambient temperature observed going down. At 3:33 PM, the internal temperature of the cooler was observed at 45F. The internal temperature of the cakes was observed at 48F. The person in charge will monitor the temperatures of the cakes. Hold cakes at 41 and below. A follow-up will be conducted in 10 to 14 days.
∎Observed fruit flies in back kitchen area and in bathroom at time of inspection. The person in charge has not yet had the pest control company come out. A risk control plan will be provided for repeated violations. To avoid further enforcement, please correct by follow-up inspection. Remove fruit flies within 10 to 14 days.
∎ Observed walls and upper components of the ice machine with an accumulation of debris. Food contact surfaces of equipment must be maintained clean and sanitized and with no observable debris. Clean and sanitize the ice machine within 10 to 14 days.
∎Observed hand sink in back kitchen area with boxes in basin. Remove items from the hand sink to make it accessible for hand washing. Use hand sinks for no other purpose. A follow-up will be conducted in 10 to 14 days.
Big Apple Bagel, 22182 Ford Rd.
During a routine inspection on May 27, an inspector noted several problems at Big Apple Bagel.
∎At the time of the inspection, observed raw shell eggs stored on shelf over ready-to-eat foods such as sliced cheese in the walk-in cooler. Food shall be protected from cross-contamination by storing raw animal products below and separate from ready-to-eat foods. Corrected: Eggs moved to the lower shelf.
∎ At the time of the inspection, an employee was observed taking an order using the company phone before returning to working with food without replacing gloves first. Single-use gloves shall be used for only one task and discarded when soiled or when interruptions occur in the operation. Corrected via education: Employees retrained on glove use policy.
∎ When asked, the person in charge (PIC) indicated that utensils and prep cooler counters were cleaned at the end of the day only. Food-contact surfaces of utensils and equipment under continuous use shall be cleaned a minimum of once every 4 hours. Corrected via education: PIC will increase cleaning frequency to once every 4 hours.
∎ At the time of the inspection, I observed a lack of hand soap in the restroom. Each hand sink in a food establishment shall be provided with a supply of hand soap at all times. Corrected: Sink supplied with hand soap at the time of the inspection.
∎ Observed three wiping cloths stored on the countertop of the prep cooler. Wiping cloths used to wipe down food-contact surfaces of utensils and equipment shall be stored completely submerged in a sanitizing solution of the appropriate concentration between uses. Corrected: Wiping cloths were relocated at the time of the inspection.
Darbunah, 12745 W Warren Ave
During a routine inspection on May 19, an inspector noted several problems at Darbunah.
∎Observed raw fish stored in a non-food safe container in the walk in cooler. Food-contact surfaces of equipment and utensils must be constructed of safe materials that do not allow the migration of deleterious substances. Correct by ensuring food-contact surfaces of equipment and utensils are food-safe.
∎Observed employees and Person in Charge not wash hands before and after interacting with raw foods, ready to eat foods, and equipment. Correct by ensuring effective hand washing procedures are enforced.
∎ Observed prep cooler on cook line holding house-made tomato sauce at 75 degrees (F), cut tomatoes at 70 degrees (F). Prep cooler was determined to be broken at time of inspection. Observed house-made mango salsa and a salad dressing (oil, pomegranate molasses, fresh mint, lemon) held at room temperature – 88 degrees (F). All foods held in the temperature danger zone for longer than 4 hours must be discarded. Correct by ensuring TCS foods intended for cold holding are held at or below 41 degrees (F).
∎ Observed raw eggs in the walk-in cooler stored over cooked stewed meat. Observed in the chest freezer, a frozen fish and frozen burger patties without packaging, stored in contact with frozen fry packages and frozen vegetables. Raw animal foods must be stored below and away from ready-to-eat foods. Correct by ensuring raw animal foods are stored in a manner that prevents cross-contamination.
∎ Observed a large container of cooked rice stored covered at 130 degrees (F). Employee stated the rice is to cool this way for 2 hours, then be moved into the walk-in cooler. Cooling methods that promote rapid cooling (smaller containers, thin layers, ice baths) must be used to ensure the cooling curve is not violated. Correct by employing effective cooling methods.
∎Observed employees’ personal belongings (wallets, phones, purses) stored in food prep areas on equipment. Correct by utilizing designated storage areas for employee items.
∎Observed the hand sink basin and handles soiled. Clean.
∎ Observed tiles below the three-compartment sink were missing, and a stagnant puddle formed. Correct by repairing physical facilities to be in good repair. Risk control plan provided via email.
∎ Observed floors, walls, and ceilings with an accumulation of soil. Ceiling was observed with a grease/dust buildup, and floors under equipment and under plumbing were soiled. Correct by cleaning and maintaining clean physical facilities.
∎ Observed the employee restroom door with a self-closing mechanism that was broken. Correct by ensuring restrooms have self-closing doors. Risk control plan not provided as the previous bathroom door was repaired.
Flame Subs, 22028 Ford Rd.
During a routine inspection on May 4, an inspector noted several problems at Flame Subs.
∎ At the time of the inspection, observed raw chicken and beef measured between temperatures of 42-45F in the cooler drawers under the grill. When asked, the person in charge (PIC) indicated that the food was placed in the cooler the night before. Potentially hazardous, time temperature control for safety (TCS) foods being kept cold shall be maintained at a temperature of 41F or below at all times. Out of temperature, TCS foods were discarded at the time of the inspection. This is a repeat violation; a risk control plan will be provided. PIC will begin monitoring and taking temperature logs of food in coolers.
∎ At the time of the inspection, the inspection observed a hose with a sprayer attachment installed downstream of an atmospheric vacuum breaker (AVB) on the mop sink. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment. A shut-off valve may not be installed downstream of an AVB. When left, on constant pressure may cause the AVB to fail. Corrected: Sprayer hose detached at the time of the inspection. This is a repeat violation; a risk control plan will be provided.
∎ When asked, the person in charge (PIC) indicated that food contact surfaces and utensils were cleaned after every rush and estimated a window of approximately 5-6 hours. Food contact surfaces of equipment and utensils under continuous use shall be cleaned a minimum of once every 4 hours. Corrected via education: PIC was instructed to begin cleaning food-contact surfaces of equipment and utensils at least once every 4 hours.
∎ Observed dented cans in the back storage at the time of the inspection. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Corrected: Dented cans discarded at the time of the inspection.
∎ At the time of the inspection, I observed missing ceiling tiles in the kitchen. Physical facilities shall be maintained in good repair. Fix the ceiling.
This article originally appeared on The Detroit News: Dearborn restaurant violations include improper raw fish storage, more
Reporting by Madison Hammond, Special to The Detroit News / The Detroit News
USA TODAY Network via Reuters Connect
By Madison Hammond, Special to The Detroit News | USA TODAY Network
