Recent health inspections in some Belleville restaurants revealed improper cleaning, potentially hazardous food storage and more between February and April, 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 Belleville.
Wing Fellas, 17441 Sumpter Rd.
During a routine inspection on March 4, an inspector noted several problems at Wing Fellas.
∎ The cooler drawers below the flat top kept raw beef, raw bacon, and cheese slices between 45-48F. Cold, potentially hazardous, ready-to-eat foods must be kept at or below 41F. Move the potentially hazardous foods to a new cooler and repair the cooler so that all food can be kept below 41F.
∎ A tub of individual ranch sauces was in the reach in the cooler without a date mark. The person in charge stated that the sauces are prepared and used within 2-3 days normally. Potentially hazardous ready-to-eat foods must be date-marked if held overnight for a maximum of six days. The person in charge added a date to the ranch tub and will inform all employees to continue to do so. Corrected.
∎ The inside of various reach-in coolers/freezers had a buildup of excess food debris. Nonfood contact surfaces must be kept clean and in good repair. Clean out the coolers.
∎ A Certified Food Manager (CFM) is not present within the facility. A CFM must be present to ensure that proper food practices are being followed.
Baan Phad Thai, 528 Main St.
During a routine inspection on Feb. 25, an inspector noted several problems at Baan Phad Thai.
∎ Observed raw meat skewers stored in prep fridge across from deep fryer, in a small tub with raw lettuce head and diced onions. Additionally, raw eggs were stored over a large batch of diced onions and coconut curry sauce jugs in the primary walk-in cooler. Food shall be protected from cross-contamination by separating raw animal foods away and below during storage, preparation, holding, and display from raw ready-to-eat foods, such as vegetables or prepared sauces. Corrected at time of inspection; the vegetables were moved away from the meat in the prep cooler and the eggs were relocated to a bottom shelf inside the walk-in cooler.
∎ Observed bean sprouts placed in a shallow ice bucket at the prep line at 52F. Except during preparation, cooking, or cooling, or when time is used as the public health control, potentially hazardous foods shall be maintained at 41F or less. Corrected at time of inspection. Had employees discard out of temp sprouts. Person in charge stated that they will ensure that bean sprouts are either in an ice bath that is at least halfway submerged or kept in a cooler.
∎ Observed dry rice and tempura mix stored on shelves next to dish detergent, bleach, and other cleaners. Toxic chemicals should be stored below and away from food items. Corrected at time of inspection. Employees moved food packages and isolated chemicals to an independent bottom shelf.
∎ Tested the ware washing equipment and detected chlorine sanitizing solution below 10ppm. Chlorine sanitizing concentration should be between 50-100ppm. Ensure all food contact equipment is sanitized correctly with the appropriate concentration of chlorine sanitizer. Fill out the provided risk control plan for repeated violations.
∎ Observed personal care medications stored on a top shelf above the food prep line, alongside other ingredients. Medicines for employee use shall be stored away from food to prevent contamination. Corrected at the time of inspections. Employees removed medicines from the cooking area and placed them in the office.
∎ Observed stock pot of soup stored in a walk-in cooler at 110F at approximately 2:00 PM. The stock pot was a large-volume metal container and was covered with plastic wrap. The person in charge stated that the soup was prepared at approximately 10:00 AM. Use cooling methods that allow the rapid cooling of food, such as the use of ice baths, ice wands, splitting the product into smaller containers, etc. Use effective cooling methods.
∎ The following was observed: A wiping cloth was observed being stored directly on a prep table along the cook line. The wiping bucket in the bar had no chlorine sanitizer in it. Wiping cloths must be stored completely submerged in the proper sanitizer concentration (50-100 ppm for chlorine/bleach) when not in use. Store wiping cloths properly.
Rusted Crow on the Lake, 569 Main St.
During a routine inspection on March 2, an inspector noted several problems at Rusted Crow on the Lake.
∎ Tomatoes, lettuce, and various sauce bottles, such as ranch, were being held on ice on the server station. Temperatures ranged from 47-55F. Potentially hazardous ready-to-eat foods must be kept at or below 41F. Add more ice or find a better way to keep the potentially hazardous ready-to-eat food at or below 41F.
∎ The dish machine only reached a final temperature of 150F. When using hot water as a sanitizer, it must reach a temperature of at least 165F. Repair the machine so that the final rinse is reaching 165F.
∎ All three hand sinks in the kitchen were blocked upon arrival. Two were blocked by sanitizer buckets and the other was being used to thaw raw meat. Hand-wash sinks can only be used for hand washing and not for any culinary purposes. Stop using for culinary purposes.
∎ A paper towel was hanging from one of the three hand sinks. Drying provisions must be supplied at each hand sink to ensure that proper hand washing can be done. Add drying provisions.
∎ Observed a five-gallon bucket of ranch dressing marked for 02/21 (9 days ago) and garlic sauce (21 days ago) in the walk-in cooler. When saving potentially hazardous, ready-to-eat foods overnight, they may only be held for six days after the prep date. Ensure that employees are checking dates daily and changing dates when needed.
Benito’s Pizza, 565 Main St.
During a routine inspection on Feb. 5, an inspector noted several problems at Benito’s Pizza.
∎ In the back area near the mop sink, a can of Raid and a bottle of Spectricide pest spray were observed. Both of the labels state that they are for use around the home. 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.
∎ At the mop sink, a hose with a spray nozzle attachment was observed hooked up. This leaves the built-in atmospheric vacuum breaker under pressure. The attached AVB is also missing its cover. Left of the 3-compartment sink, another hose and spray nozzle were observed attached to a wall-mounted water connection, without a backflow preventer. Backflow prevention devices must be installed properly and not have any shut-off valve downstream of the device. Do not keep spray nozzles attached when not in use. If a hose is attached to the connection on the dishwashing area, it needs a backflow preventer.
∎ At the start of the inspection, the facility was out of bleach for sanitizer, and likely ran out last night. Nothing has needed to be cleaned yet today. More bleach was brought in, a bottle of scented Awesome bleach, which is not a food-grade sanitizer. Person in charge stated that more bleach should be coming with their delivery today, usually about 3:00. Utensils and food contact surfaces must be sanitized before use after cleaning. Do not allow the supply of sanitizer to run out.
∎ The handsink next to the walk-in cooler was observed to be giving only a trickle of hot water. Sufficient water pressure must be supplied to all fixtures. Fix the sink so it can provide hot water normally.
∎ During inspection, it was determined that a sanitizer test kit is not used regularly. The kit was unopened and locked in the safe. A test kit must be used to verify sanitizer concentrations. Use a test kit to routinely check concentrations of sanitizer every day.
∎ Under the front counter, an unlabeled spray bottle of yellow liquid was observed. All containers of toxic materials must be labeled at least with the common name. Keep all containers of chemicals labeled.
∎ In the walk-in cooler and the prep cooler, containers of chopped deli meats, sliced tomatoes, and canned beets were observed without a date mark. Person in charge stated that these items were from the Monday delivery, prepped on Tuesday (2 days). Tomatoes may have been chopped yesterday. An in-house-made ranch was made yesterday. Date marks must be provided for any ready-to-eat, potentially hazardous foods held cold for 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.
∎ The handsink next to the walk-in cooler door was observed with brooms and a step stool blocking the sink. The dishwashing area handsink was observed with a jug of soap in the sink. The items were moved during inspection to make the sinks accessible. All hand sinks must be easily accessible and not used for any purpose other than washing hands. Keep handsinks clear and accessible.
∎ The CFM manager certification could not be located during inspection. The person in charge stated that one of the other managers may have a current one. A current Certified Food Manager certification must be held by at least one person working full-time for the food establishment. Send the inspector a current CFM or have it available for the next inspection.
∎ Some accumulation of dust or debris was observed throughout the main kitchen and storage areas under shelving and in wall corners, and on the wall near the pizza oven. Some food debris was also observed under the pizza oven. Physical facilities should be kept clean. Increase cleaning frequency in the facility, especially for hard-to-reach areas.
∎ Some areas of low tile grout were observed, especially in the dishwashing area. Physical facilities should be maintained in good repair. Repair/replace damage.
∎ On the right side of the 3-compartment sink, square containers were observed stacked while still wet. Cleaned utensils and equipment should be allowed to air dry completely before storage. Do not stack equipment while wet.
Sam’s Place Family Dining, 60 Main St.
During a routine inspection on Feb. 18, an inspector noted several problems at Sam’s Place Family Dining.
∎ In the walk-in freezer, a tray of chicken in individual bags was observed stored above a shelf of frozen berry bags. The person in charge moved the berries to a different spot during inspection. Food must be protected from cross-contamination by separating different types, such as storing raw animal foods below and away from ready-to-eat foods, or by being otherwise covered and protected. Keep foods that don’t require cooking protected from raw animal products.
∎ In the walk-in cooler, potentially hazardous foods such as spaghetti sauce, rice pudding, and brown gravy were observed without date marks. A few date marks, such as a tomato soup, were labeled 2/17- 2/24 (8 days). Date marks must be provided for any ready-to-eat, potentially hazardous foods held cold for more than 24 hours. Maintain accurate date marks.
∎ The hood vent system above the cook line was observed with some accumulated grease on a conduit on the overhead part above the filters. Air exhaust systems should be maintained clean, so they do not become a source of contamination or a fire hazard. Increase the cleaning frequency of the hood system.
∎ An accumulation of debris was observed, such as in the mop room around the hot water tank and mop sink, debris under the 3-compartment sink, and debris and ice on the floor and under shelving in the walk-in freezer. Physical facilities should be kept clean. Increase cleaning frequency in the facility, especially for hard-to-reach areas.
∎ In the walk-in freezer, boxes of cod and bread were observed stored on the ground. Food should be stored to protect it from contamination, at least 6″ from the floor. Keep food off the floor and stored in a protected manner.
∎ The ice machine was observed with a slight accumulation of debris on the upper components above the ice bin. This is a food contact surface from which water/debris can drop into the ice. Increase the cleaning frequency of the ice machine.
Jet’s Pizza Belleville, 284 Columbia Ave.
During a routine inspection on Feb. 9, an inspector noted several problems at Jets Pizza Belleville.
∎ During inspection, it was determined that the big pizza cutter knives are cleaned at the end of the day, but may not be regularly cleaned during a shift. Person in charge stated that small knives and other utensils are cleaned after the task is done, usually within about 2 hours. Clean any utensils that touch PHF at least every 4 hours.
∎ An unlabeled spray bottle of clear liquid was observed hanging on the rack near the walk-in cooler. The person in charge was not sure what was in the bottle. All containers of toxic materials must be labeled at least with the common name. Confirm the bottle’s contents, and keep all containers of chemicals labeled.
∎ On the can storage rack in the back area, about 6 large cans were observed to be significantly dented, some with sharp dents on the rim of the can. The person in charge stated that they were dropped during transport/delivery. The cans were set aside for return. Damaged, spoiled, or recalled items must be separated from other food and food equipment to prevent contamination or accidental use. Separate/label damaged items so they cannot be accidentally used.
∎ A paper towel was not available at the handsink in the dishwashing area. The person in charge brought a roll of paper towels to put on the shelf above the sink. 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.
∎ The hand sink between the big mixer and the 3-compartment sink was observed with a small bucket and steel wool in the sink. The items were moved out of the sink during inspection. All hand sinks must be easily accessible and not used for any purpose other than washing hands. Keep hand sinks clear and accessible.
∎ The can opener was observed with some dried debris on the blade, and some accumulated metal shavings in the space between the gears of the can opener. This is a food contact surface that enters the can during opening. Food contact surfaces must be kept clean to the sight and touch. Keep the can opener clean.
∎ A working food thermometer could not be located at the time of inspection. The person in charge stated that last night’s closer may have misplaced it. A food thermometer must be available at all times for monitoring food temperatures. A thin tip thermometer should be used if thin foods such as burgers or chicken is served. Provide a food thermometer.
Qdoba Mexican Eats, 10889 Belleville Rd.
During a routine inspection on Feb. 11, an inspector noted several problems at Qdoba Mexican Eats.
∎ The paper towel dispenser at the back prep area, the handsink, and the men’s restroom were not dispensing paper towels. The person in charge brought more paper towels to have available at the sinks. 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. Corrected during inspection.
∎ In the walk-in cooler, the habanero salsa and salsa roja were observed with date marks 2/8 to 2/15 or 2/11 to 2/18 (8 days). Person in charge stated that the salsas were prepped this morning, and fixed the dates on those salsas. They stated that batches of salsa usually only last about 2-3 days. Date marks must be provided for any ready-to-eat, potentially hazardous foods held cold for 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). The person in charge fixed the dates during the inspection. Corrected.
∎ The hood vent system above the cook line was observed with an accumulation of grease that was forming drips on the surfaces around the filters. Air exhaust systems should be maintained clean, so they do not become a source of contamination or a fire hazard. Increase the cleaning frequency of the hood system.
∎ Grease and food particles were observed under the cook line equipment. Some puddling was observed under the drink station due to a clog in the pop machine drain line. Physical facilities should be kept clean. Increase cleaning frequency in the facility, especially for hard-to-reach areas.
∎ The urinal in the men’s restroom is clogged and does not fully flush waste. The pop machine drip catch is clogged. The person in charge cleared the water from the drip tray and stated that there is a maintenance request in for the plumbing issues. Plumbing systems should be maintained in good repair. Continue with planned maintenance.
∎ A gap was observed in the hood vent filters above the cook line. The person in charge stated that the filter fell out and broke, and a replacement is on order. Ventilation systems should be properly designed and installed so that they function normally and do not become a source of contamination or a fire hazard. Fully install the hood filters so there are no gaps.
This article originally appeared on The Detroit News: Belleville restaurant inspections find improper cleaning, food storage
Reporting by Madison Hammond, Special to The Detroit News / The Detroit News
USA TODAY Network via Reuters Connect
