Recent health inspections in some Canton Township restaurants revealed improper glove use, spoiled fruit and more between January and March, 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 Canton Township.
Angie’s Hamburgers, 47417 Michigan Ave.
During a routine inspection on January 6, an inspector noted several problems at Angie’s Hamburgers.
∎ Observed the right side upright 2-door refrigerator with raw hamburger stored on top of lettuce and cheese. Raw animal foods shall be stored away or below vegetables and ready-to-eat food. The cheese and lettuce were removed. Violation corrected.
∎ Observed the handwashing sink in the kitchen blocked by a tablet and gloves. A handwashing sink shall be accessible at all times for employee use. The gloves and the tablet were removed. Violation corrected.
∎ Observed on 1/6/2026, an open gallon of whole milk in the reach-in upright refrigerator in the service area without a date mark. The person in charge stated that the milk was opened on 1/5/2026. Potentially hazardous, ready-to-eat foods that are to be held longer than 24 hours must be presented with a date mark that indicates when the food is to be used. The milk shall be dated when the container is opened and that date shall be counted as day 1. The milk shall be stored for up to 7 day at 41F or below. But the storage days shall not exceed the manufacturer’s use-by date. The milk was date-marked at the time of the inspection. Violation corrected.
∎ Observed the two cooks without beard nets. Employees in the kitchen shall wear beard restraints to protect food, utensils, and equipment from contamination.
Bowl Appetit, 45450 Ford Rd.
During a routine inspection on Jan. 27, an inspector noted several problems at Bowl Appetit.
∎ Observed the probe of the food thermometer with food debris. Before using or storing, a food temperature measuring device shall be cleaned and sanitized. The thermometer was cleaned and sanitized at the time of the inspection. Violation corrected.
∎ Observed the following: Cooked chicken on the steam table at 115F. The person in charge stated that the chicken had been on the warmer for about 20 minutes. Cooked rice in the 2-door upright warmer measured 125F. The person in charge stated that the rice had been in the warmer for about 2 hours. Hot food shall be stored at 135F or higher. The chicken and rice were removed for reheating to 165F. The inspector instructed the person in charge that the water on the steamer and the air temperature of the upright warmer shall be measured at least 145F to maintain food at 135F or higher. Violation corrected.
∎ Observed raw chicken stored next to raw salmon in the walk-in refrigerator. Raw chicken shall be separated in storage from other raw animal foods. The food items were separated at the time of the inspection. Violation corrected. This is a repeat violation.
∎ Observed frozen salmon being thawed in standing water at room temperature. Frozen food shall be thawed at refrigeration temperature or completely submerged under running cold water, where the food temperature does not rise above 41F. The salmon was placed in the walk-in cooler to complete the thawing. Violation corrected.
∎ Observed boxes of chicken and hummus stored on the floor of the walk-in refrigerator. Food shall be stored at least 6 inches above the floor to protect it from contamination. Store the food at least 6 inches above the floor.
∎ Observed that the water line for the 3-compartment sink was leaking. The plumbing system shall be maintained in good condition. Repair the water line.
French Toast Bistro, 43225 Ford Rd.
During a routine inspection on Jan. 13, an inspector noted several problems at French Toast Bistro.
∎ Observed a dichlorvos pest strip in the bar. Dichlorvos pest strips are not approved for use in food establishments. Poisonous/toxic materials must be used according to manufacture instructions. Corrected at the time of inspection by discarding. This is a repeat violation.
∎ Observed no chlorine after the dishwasher run. Chlorine 50-100 ppm shall be provided for sanitization. The inspector observed that the chlorine container was almost empty. A new chlorine container was connected to the dishwasher. Chlorine concentration was 50 ppm after the dishwasher run. Violation corrected.
∎ Observed an employee handling raw chicken with gloved hands and changing his gloves without washing his hands. Employees shall wash their hands before putting on a new pair of gloves after handling animal food. The employee was instructed to wash their hands before putting on a new pair of gloves after handling anything that can contaminate the hands. Violation corrected.
∎ Observed employees leaving the cook line, picking up food items in the walk-in cooler, and handling ready-to-eat food without changing their gloves. A pair of gloves shall be used for one task. The employees were instructed on the proper use of gloves. Violation corrected.
∎ Observed the following: Lettuce stack on the reach-in cooler at 55F. Cooked potatoes on the service counter at 60F. Cold food shall be stored at 41F or less, and hot food shall be stored at 135F or more. The lettuce was discarded by the person in charge and the potatoes was reheated to 165F. Violation corrected. This is a repeat violation.
∎ Observed the chute of the ice machine soiled with particles. Equipment, food contact surfaces, and utensils shall be clean to the sight and touch. The ice machine was shut down for cleaning and sanitization. A follow-up will be conducted in 3-5 days.
∎ Observed the backdoor with a gap at the bottom right-hand corner. Outer openings must be tight-fitting to prevent the entry of pest to the facility. Repair/replace the back door.
Halal Pizza, 6565 Canton Center
During a routine inspection on Jan. 30, an inspector noted several problems at Halal Pizza.
∎ Observed raw eggs stored above the dough in the walk-in refrigerator. Raw animal food shall be stored away from other food to prevent contamination. A follow-up will be conducted in 3-5 days.
∎ Observed cleaners storing utensils, food, or equipment throughout the facility. Toxic or poisonous materials shall be separated from food, utensils, or equipment. The cleaners were removed. A follow-up will be conducted in 3-5 days.
∎ Observed no hot water at the handwashing sink in the toilet room. Each handwashing sink shall be provided with cold/hot water. Provide hot water. A follow-up will be conducted in 3-5 days.
∎ Observed no toilet tissues in the toilet room. A supply of toilet tissue shall be available at each toilet. Provide toilet tissue to the toilet. A follow-up will be conducted in 3-5 days.
∎ Observed no disposable paper towels at the handwashing sinks in the kitchen. Each handwashing sink shall be provided with a hand drying device. Provide disposable paper towels. A follow-up will be conducted in 3-5 days.
∎ Observed pizza boxes stored on the floor of the kitchen. Single-service and single-use articles shall be stored 6 inches above the floor to protect them from splash and dust. Store the pizza boxes at least 6 inches above the floor.
∎ Observed the toilet bowl was soiled. The plumbing system shall be maintained clean. Clean the toilet bowl. A follow-up will be conducted in 3-5 days.
∎ Observed the floor of the facility: the kitchen, the 3-compartment sink room, and the toilet were littered with debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the facility.
∎ Observed the nonfood contact of equipment in the cooking line soiled with food debris and unnecessary items. Nonfood contact surfaces of equipment shall be cleaned at a frequency to preclude the accumulation of soil residues. Clean the equipment and utensils in the cook-line. A follow-up will be conducted in 3-5 days.
∎ Observed the facility littered with unnecessary equipment and utensils. Utensils and equipment that are no longer in use shall be discarded. Remove unnecessary items from the facility.
M&M Cafe, 44284 Cherry Hill Road
During a routine inspection on Jan. 5, an inspector noted several problems at M&M Cafe.
∎ Observed on 1/5/2025, sausages stored at room temperature at 68F. The person in charge stated the sausages were cooked on 1/4/2025 and stored in walk-in cooler. The sausages were placed at room temperature for less than 1 hour in the morning. The sausages were reheated to 165F. The inspector instructed the person in charge to keep the sausage at 41F or below (in the reach-in cooler) or at least 135F (on the stove or warmer) while waiting for consumers’ orders. Violation corrected.
∎ Observed the cook cracking eggs with his hand gloves and using the same pair of gloves to pick up cut tomatoes for a customer order. A pair of gloves shall be used for one purpose. The cook was instructed to remove his gloves, wash his hands, and put on a new pair of gloves after handling raw eggs, and before starting a new activity. Violation corrected.
∎ Observed on 1/5/2026, the following: Cooked potatoes on 1/2/2026 without date marks. Gravies were placed in the walk-in cooler on 1/1/2026 without date marks. Ranch stored in the 2-door stand-up refrigerator without date marks. The person in charge stated that the food items are prepared twice a week. Housed prepared potentially hazardous, ready-to-eat foods that are to be held longer than 24 hours must be presented with a date mark that indicates when the food is to be used. This can be in the form of a preparation date or a discard date, and the total time for use cannot exceed 7 days total, including day one for prep. Violation corrected by date marking the food items.
∎ Observed the employees in the kitchen without hair restraints. Employees in the kitchen shall wear hair restraints to protect food from contamination. The employees were provided with hats. Violation corrected.
Matari Coffee Co, 6124 N. Canton Center Rd.
During a routine inspection on Jan. 13, an inspector noted several problems at Matari Coffee Co.
∎ Observed a spoiled blackberry on the right side of the upright refrigerator. Unsafe food shall be discarded. The person in charge discarded the fruits. Violation corrected.
∎ Observed an open bottle of milk at room temperature at 55F. Cold food shall be stored at 41F or below. The person in charge discarded the milk. The inspector instructed the person in charge to place the milk in the cooler between uses. Violation corrected.
∎ Observed fruit flies by the handwashing sink in the 3-compartment sink room. The facility shall be free of pests. Eliminate the harboring conditions, such as storing soiled towels in the handwashing sink, to eliminate the flies. This is a repeat violation. A risk control plan was given to the person in charge to fill out and email it to the inspector at ykouassi@waynecountymi.gov.
∎ Observed the handwashing sink in the 3-compartment sink room without soap. Each handwashing sink shall be provided with soap. Soap was provided at the time of the inspection. Violation corrected.
∎ Observed a spray bottle containing colored liquid without a label. The person in charge indicated that the bottle contained a sanitizer. Working containers of toxic or poisonous material, such as sanitizer, shall be identified with the common name of the materials. Label all the working containers.
∎ Observed the handwashing sink used to store dirty towels. The handwashing sink shall be used for handwashing only. The person in charge removed the towels. This is a repeat violation. A risk control plan was given to the person in charge to fill out and email it to the inspector at ykouassi@waynecountymi.gov.
∎ Observed the floor of the reach-in coolers in the 3-compartment sink room, splashed with tea and fruit juice. Non-food contact surfaces of equipment shall be kept free of food residue. Clean the coolers.
This article originally appeared on The Detroit News: Canton Township restaurant inspections find soiled toilet, flies, spoiled fruits
Reporting by Madison Hammond, Special to The Detroit News / The Detroit News
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