CHARLOTTE — When county health inspectors visit local restaurants, they document problems that need addressing to meet standards set by Michigan food codes and law.
The most serious problems are considered priority violations, which present potential health hazards and should be corrected immediately. Priority foundation violations do not present immediate health hazards but should be corrected in a timely manner. Consequently, follow-up inspections and reports may be generated.
In most cases, violations are corrected, and this information isn’t an indication that violations at any establishment are an ongoing issue.
Here are the most serious violations found in Eaton County restaurants and eating establishments for April.
Three priority violations and a priority foundation violation were found at:
KPOT Korean BBQ & Hot Pot, 5924 W. Saginaw Hwy., Lansing
Several cans had dents impacting the seams. Raw meat was observed stored above ready-to-eat food items, including corn and ginger. Temperature issues considering cold potentially hazardous foods are required to be at or below 41 degrees Fahrenheit and hot potentially hazardous foods are supposed to be at or above 135 degrees: Several large containers of cut leafy greens, including bok choy, cabbage, lettuce, and spinach were out at room temperature between 56 and 65 degrees. Improper date marking.
Two priority violations and two priority foundation violations were found at:
Anna’s House, 644 Migaldi Lane, Lansing
Cook line employee were switching between several tasks with soiled gloves. A container of raw beef patties were in a drawer over ready-to-eat chopped vegetables. “The person-in-charge instructed an employee to discard a beverage in the food service area. The employee stepped away from the cook line with the drink and, while still wearing gloves, consumed the remainder of the beverage. The employee then discarded the cup and immediately returned to the cook line without removing their gloves or washing their hands.” A handwashing sink wasn’t easily accessible because a trash can was in the way.
Two priority violations were found at:
Chartwells, 450 S. Main St., Olivet
Three cans of baby corn stored in the dry storage area had dents impacting the seams of the cans. Temperature issues: A pan of cooked sausages stored under a heat lamp on the service line was holding at internal temperaturesranging from 121 to 129 degrees
Uncle Joe’s, 7340 E. Nye Hwy., Eaton Rapids
“Unprotected onions were observed stored within the same container as a gallon on bleach.” The sanitizer step of the 3-compartment ware washing set-up was above 200 parts per million (ppm).
A priority violation and four priority foundation violations were found at:
Country Inn & suites, 6511 Centurion Drive, Lansing
Temperature issues: Food inside a cooler including cream cheese, bag eggs, butter, milk cartons, and yogurt were holding between 47 and 52 degrees. No designated person in charge. No disposable towels at a handwashing sink. The front handwashing sink had a bucket of soapy water and wiping cloths stored in it, and the back handwashing sink had bottles of dish soap stored in it. The only sanitizer test strips that could be located were for chlorine sanitizers, but the facility utilizes quaternary ammonium compound (quat) tablets for sanitizing dishes.
A priority violation and three priority foundation violations were found at:
Comfort Inn, 525 S. Canal Road, Lansing
Temperature issues: Sausages being hot held were observed at 121 degrees, and eggs were being hot held at 112 degrees. “The person in charge was not aware of several aspects of the kitchen operation and was unable to locate test strips, a thermometer, or a certified food manager certificate.” The paper towel dispenser above the kitchen handwashing sink was empty. Quat test strips for sanitizer could not be located.
A priority violation and priority foundation violation were found at:
Eaton RESA, Union Street Community Center, 501 Union St., Eaton Rapids
A can of peaches located within the dry storage room had a dent impacting the top seam of the can. Chlorine test strips were expired.
Las Flores, 203 S. Main St., Eaton Rapids
Temperature issues: Two drawer coolers had ambient temperatures of between 48 and 49 degrees. Food inside was found to have internal temperatures of 48 to 49 degrees. Several portioned containers of salsa in a prep cooler hadtemperatures of 45 to 46 degrees. Expired test strips for quaternary ammonium compound (quat) sanitizer solutions.
Lawrence Avenue United Methodist, 210 E. Lawrence Ave., Charlotte
The dish machine in the facility was yielding 0 ppm chlorine on a test strip. Chlorine sanitizer test strips were expired.
A priority violation was found at:
Bellevue Jr./Sr. High School, 576 Love Road, Bellevue
Temperature issues: Cut melon, salad, shredded cheese, and broccoli salad at the salad bar registered 50 degrees.
Domino’s Pizza, 4800 W. Saginaw Hwy., Lansing
A spray bottle filled with sanitizer was near the 3-compartment sink without a common name or label.
Five Dog Starr, 822 N. East St., Eaton Rapids
A spray bottle containing bleach water used for cleaning food-contact surfaces read 0 ppm through the use of chlorine test strips.
Larry’s Gridiron BBQ, 3355 Trillium Drive, Lansing
A can of pineapple chunks had a dent affecting a seam.
Michigan State Police Training Academy, 7426 N. Canal Road, Lansing
A can had dents on its top and bottom seams.
Olivet Middle School, 255 First St., Olivet
A cold holding well on the service line was turned off. Several prepared and commercially processed food items in the unit were between 61 and 65 degrees.
Red Robin, 6524 W. Saginaw Highway, Lansing
“The glass washer at the bar was not showing any chlorine residue on a test strip, despite being cycled several times and having the dispenser line primed to where no air bubbles were observed.”
Sweet & Psalty, Eaton Rapids
“Person-in-Charge stated that Lysol lavender spray disinfectant is used to sanitize the facility’s kettle corn machine after washing and rinsing. After observing manufactures label, Lysol lavender disinfectant is not an approved sanitizer for food-contact surfaces.”
Waverly Middle School, 620 Snow Road, Lansing
Temperature issues: Burgers were 80 to 82 degrees, and chicken patties were 102 degrees on the service line. Burgers were 112 degrees in a warming cabinet in the kitchen.
A priority foundation violation was found at:
A La Mode Ice Cream & More, 223 E. Main St., Potterville
The incorrect test strips were being used.
Front Yard BBQ, 124 N. Main St., Vermontville
The facility’s three-compartment sink was too small to adequately wash the facility’s larger equipment.
Sip City Nutrition, 4010 W. Saginaw Hwy., Lansing
Quaternary ammonium compound (quat) sanitizer test strips were expired.
Swede’s Restaurant, 89 Grand Ledge Highway, Mulliken
“Live ants were observed inside a bag of biscuits and inside a bag of bread.”
Contact editor Susan Vela at svela@lsj.com or 248-873-7044. Follow her on Twitter @susanvela.
This article originally appeared on Lansing State Journal: Ants found in biscuits, bread: Eaton County restaurant inspections
Reporting by Susan Vela, Lansing State Journal / Lansing State Journal
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