Recent health inspections in some Northville restaurants revealed missing hair restraints, improper food storage and more between May and July, 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 Northville.
Garage Grill & Fuel Bar, 202 Main St.
During a routine inspection on May 19, an inspector noted several problems at Garage Grill & Fuel Bar.
∎ Observed that the facility pickles their own onions using a hot brine method, and keeps these pickled onions under refrigeration longer than 7 days. Pickled onions observed at time of inspection were from 5/6. Once pickled using hot brine, these onions become heat-treated vegetables and are considered potentially hazardous food under the food code. Potentially hazardous, ready-to-eat food may not be date marked for more than 7 days. Correct by modifying date marking system, making smaller batches; OR by using cold-brine method under refrigeration. Onions from 5/6 must be discarded.
∎ At time of inspection, observed the standing reach-in cooler holding cole slaw at approximately 44F, sauces at approximately 47F. Ambient air temperature measured approximately 51F. At time of inspection, observed the prep cooler on the cookline closest to the ice machine had cooked broccoli (top) at approximately 51F, cooked pasta (bottom) at approximately 51F. Cold, potentially hazardous food items must be maintained at 41F or below. Correct by maintaining at 41F or below. It is possible that these items were not at correct temperatures because the facility is prepping, and coolers were frequently open and closed for prep. Facility agrees to monitor temperatures every 30-60 minutes and to discard food if it does not temp out before opening. Facility agrees to not use these coolers for potentially hazardous food if the coolers do not temp out after being closed for a prolonged period of time, as this may indicate a cooler function issue rather than the coolers being warm due to being open frequently for prep.
∎ Observed that the sprayer hose near the dish machine in the main kitchen dips below the flood line of the sink basin. An air gap of at least 1 inch, or 2x the diameter of the pipe, must be provided to prevent backflow into the water source. Correct by providing an air gap at the sprayer hose.
∎ Observed the bar dish machine is not dispensing chlorine sanitizer. Priming the machine did not help, nor did draining and refilling the machine. Chlorine, when used as a sanitizer for food contact surfaces, must be used between 50-100 parts per million (ppm). Correct by providing concentration as stated above. Until the bar dish machine is dispensing chlorine at 50-100ppm, the facility agrees to use the main dish machine. Note: facility has been closed since Sunday and does daily tests using test kit before opening. 4-501.116 not cited; facility is knowledgeable on test kit use.
∎ Observed that the reach-in standing cooler, as well as the prep cooler closest to the ice machine, is not holding food items at 41F or below. Equipment must be in good repair and properly adjusted. Correct by adjusting, repairing, or replacing equipment.
Bowl Appetit, 21122 Haggerty Road
During a routine inspection on June 24, an inspector noted several problems at Bowl Appetit.
∎ Cooked rice in steam table improperly holding at 127F for two hours per person in charge.
∎ Cut cabbage, chickpeas, kale, and spicy hummus in the top-loading cooler improperly holding at 44F-55F for an unknown amount of time per person in charge. Ambient air temperature 48F.
∎ Green peppers stored in direct contact with a plastic grocery bag in a two-door upright reach-in cooler.
∎ Several employees handling customer food with no hair restraint.
∎ Ambient temperature of 48F observed in the top-loading cooler and holding potentially hazardous foods at 44F-55F.
∎ Hood vent filters above the grill soiled.
Honey Tree Grille, 15440 Sheldon Road
During a routine inspection on May 11, an inspector noted several problems at Honey Tree Grille.
∎ During inspection, a dichlorvos pest strip was found under the 3-compartment sink. Dichlorvos pest strips are not meant for use in areas where people work. Toxic materials such as pesticides must be used according to the manufacturer’s label that states it may be used in a food establishment. Follow label instructions for chemicals, and do not keep restricted-use chemicals in the facility. Pest strip was removed and disposed of during inspection.
∎ Salad bar station on prep line was holding all sauces and dressings in top line and underneath in cooler doors at 47-48F. Seems doors were left open, and getting colder after all lids shut. Cold potentially hazardous food must be kept below 41F. Keep cold foods below 41F. Potentially hazardous items moved and new set point on cooler set for future use. Violation corrected.
∎ Working spray bottles of degreaser were found on site without labels. All containers of toxic materials must be labeled at least with the common name. Corrected; labels added during inspection. Keep all containers of chemicals labeled.
∎ Meat slicer was found with accumulation of debris and soiled. Had been used previously and left for at least a day with food debris by the employee’s account. Food contact surfaces must be kept clean to sight and touch. Clean and sanitize after use. Clean before storage to prevent microbial growth. Slicer was broken down and cleaned before inspection was completed. Violation corrected.
∎ During inspection, food items in the walk-in cooler were without proper date marking systems. Opened bulk containers of potentially hazardous dressings/sauces did not have opening dates. Including tartar, ranch, and mayo. Cooked turkey and hard-boiled eggs had improper date marking. Hummus, tzatziki, and marinara were marked with 8-day date marks. 5/6-13, and 5/7-14. Date marks must be provided for any ready-to-eat, potentially hazardous foods held cold more than 24 hours. They may be kept for no longer than 7 days (prep day counts as day 1, add 6days to prep date). Corrected; during inspection updates to date marking system were completed. Maintain accurate date marks.
∎ During inspection, wiping buckets were either unavailable or, when prepared, tested far above 200ppm chlorine. On-site training was provided for mixing and testing solutions. Wiping cloths should be fully submerged in sanitizer of appropriate concentrations, such as 200-400ppm for quat or 50-100ppm for chlorine, according to chemical instructions. Adjust sanitizer concentration of sanitizer buckets; ensure all surfaces are sanitized after cleaning with detergent.
∎ Salad bar and grill prep line coolers need ambient thermometers. Hot or cold holding equipment should have a thermometer inside at all times to monitor the temperature. Provide thermometers for the units.
George’s Senate Restaurant, 39430 Dun Rovin Dr.
During a routine inspection on May 27, an inspector noted several problems at George’s Senate Restaurant.
∎ Observed sliced potatoes and potato fries that have been par-cooked and fully cooled being held at ambient room temperature on the cookline. Time as a public health control was being used, but time control marks were not on the containers of potatoes. When time as a form of public health control is being used, time control marks must be on the containers of the food to ensure that food is discarded past the 4-hour mark. Corrected at time of inspection. Containers were marked 6:30 a.m.-10:30 a.m.
∎ Behind the three-compartment sink, observed a gap between the sink and the wall where the sealing has degraded. Fixed equipment must be sealed to the adjoining wall for easy cleaning. Correct by sealing the three-compartment sink to the wall.
∎ In the dry storage area, observed the door that leads to the outside with a gap in the lower right corner of the door. Outer openings must be tightly sealed to prevent pest entry. Correct by sealing the gap.
Hyde Park Prime Steakhouse, 17107 Haggerty Road
During a routine inspection on May 15, an inspector noted several problems at Hyde Park Prime Steakhouse.
∎ Drain line from water treatment system behind ice machine was hanging into the floor basin of the sewage system. The drain from any equipment that contacts food, clean equipment, or utensils must have an adequate air gap before going into the sewage system. During inspection, the drain line was shortened to maintain an appropriate 1″ air gap above the flood rim of the floor.
∎ Corn sauce (dairy base, potentially hazardous) in walk-in cooler was created on 5/6 and is beyond its useful shelf life. Ready-to-eat, potentially hazardous foods that are held longer than 7 days, or are incorrectly date-marked, must be discarded. Corrected; items discarded during inspection.
∎ During inspection, the bar dishwash machine was not producing chlorine for the sanitizer cycle. All tests read 0ppm. Further inspection showed the chemical container was empty for some time. Sanitizers must be used at concentrations specified by their label, usually 200-400ppm for quat, and 50-100ppm for chlorine. Repair/adjust dishwasher to dispense sanitizer at proper concentrations. System was re-primed with new container and operational again during inspection.
∎ During inspection, no towels were present at the hand sink next to the prep sink for meats and vegetables. Sanitary hand drying provisions such as paper towels must be provided at hand sinks to prevent re-contamination of hands after washing. Keep paper towels available at hand sinks. Items restocked during inspection.
∎ Spray bottle at bar containing sanitizer was unlabeled. All containers of toxic materials must be labeled at least with the common name. Keep all containers of chemicals labeled. Item labeled during inspection.
∎ Items cooked and stored on speed rack for days in walk-in cooler, including pans of au gratin potatoes, garlic, and baked whole potatoes, were without date marking. Date marks must be provided for any ready-to-eat, potentially hazardous foods held cold more than 24 hours. They may be kept for no longer than 7 days (prep day counts as day 1, add 6 days to prep date). Maintain accurate date marks. Items were updated during inspection.
∎ During inspection, a mop was left in the basin of the mop sink along with other items. Mops should be hung up or inverted to allow for air drying between uses, without soiling walls or equipment. Hang mops when not in use.
∎ Multiple hand sinks were without signage. Locations at bar and hand sink next to kitchen entrance were unlabeled. Hand sinks should be designated for handwashing only, and marked with a clearly visible sign reminding to wash hands. Provide.
∎ During inspection, the boiler system in the exterior access room was leaking severely from the main line and showed heavy rusting on the pipe. Repair is necessary immediately to maintain hot water to the facility. Plumbing systems should be maintained in good repair. Repair or replace plumbing.
McGuires Restaurant, 21300 Novi Road
During a routine inspection on June 25, an inspector noted several problems at McGuire’s Restaurant.
∎ Raw fish stored below raw ground beef in the walk-in cooler.
∎ One container of whipped garlic butter on prep table on make line improperly holding at 69F for an unknown amount of time per person in charge.
∎ Facility with no quaternary ammonium test strips for the sanitizer used for food contact surfaces.
∎1) Employee handling customer food with no hair restraint on makeline. 2) Several employees handling customer food with no hair restraint on ice cream serving line.
∎ All utensils at the ice cream freezers stored in water at 110F-121F.
∎ Underside of the right side shake blender observed soiled with dried food debris.
Northville Sports Den, 133 W Main St.
During a routine inspection on May 11, an inspector noted several problems at Northville Sports Den.
∎ During inspection, service bottles of Caesar (4/29), opened bulk container of blue cheese dressing (4/13), and batch soups (French onion and chili) (5/2) were beyond their use-by dates. Ready-to-eat, potentially hazardous foods that are held longer than 7 days, or are incorrectly date-marked, must be discarded. Discard all potentially hazardous items and ready-to-eat food items 7 days after opening or cooking.
∎ Drain lines from ice machine in kitchen dip below flood rim of sewage system. The drain from any equipment which contacts food, clean equipment, or utensils must have an adequate air gap before going into the sewage system. Raise drain lines to maintain 1″ air gap above flood rim. Corrected during inspection.
∎ Dishes on site were not getting washed in dish machine at temperature necessary to sanitize. Plate reading of dishes passing through machine was 144-146F. After cleaning dishes, utensils, and food contact surfaces need to be sanitized with hot water or other chemical methods. Adjust temperature on dish washer unit to meet minimum dish surface temp of 160F or utilize quaternary ammonia dip in 200-400 ppm after cleaning for 30 seconds to sanitize.
∎ Dish machine at bar station was not dispensing chlorine sanitizer appropriately during inspection (0-10ppm). Sanitizers must be used at concentrations specified by their label, usually 200-400ppm for quat, and 50-100ppm for chlorine. Repair/adjust dishwasher to dispense sanitizer at proper concentrations.
∎ During inspection, hard-boiled eggs, cooked chicken wings, bulk sauce containers (1000 island, blue cheese, mayo, Caesar, buttermilk) in walk-in cooler were all without date marking. Date marks must be provided for any ready-to-eat, potentially hazardous foods held cold more than 24 hours. They may be kept for no longer than 7 days (prep day counts as day 1, add 6 days to prep date). Maintain accurate date marks.
∎ Hand sink in bar area had a sanitizer bucket blocking the basin for hand washing. All hand sinks must be maintained as easily accessible and not used for any purpose other than washing hands. Corrected; bucket was moved during inspection. Keep handsinks clear and accessible.
∎ Thermal pass-through dish machine was not providing hot water at appropriate temperatures to sanitize dishes. Dial on machine was below 150F. Final rinse temp of machine should be 180F. Repair dish machine to meet minimum temperature requirements.
∎ During inspection, ambient thermometers were missing from storage cabinets of prep line coolers. Hot or cold holding equipment should have a thermometer inside at all times to monitor the temperature. Provide a thermometer for the unit.
∎ The mop was placed in the basin of the mop sink, wet, and could not dry properly. Mops should be hung up or inverted to allow for air drying between uses, without soiling walls or equipment. Hang mops when not in use.
This article originally appeared on The Detroit News: Northville restaurants flagged for health violations
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
