Recent health inspections in some Garden City restaurants revealed missing temperature control, missing signage 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 Garden City.
Rockstarz Karaoke Bar, 33729 Ford Rd.
During a routine inspection on Jan. 12, an inspector noted several problems at Rockstarz Karaoke Bar.
∎ During inspection, it was determined that a sanitizer test kit is not used regularly. A test kit must be used to verify sanitizer concentrations. Use a test kit to routinely check concentrations of sanitizer every day., Inspector had a conversation with person in charge (PIC) about the importance of appropriate sanitizer concentrations. PIC stated that quat sanitizer test kit would be used every time going forward to ensure proper quat sanitizer concentration. Violation corrected.
∎ Observed a large metal container of homemade chili without a date mark. 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 for chili containers. During inspection, the person in charge (PIC) provided the date mark for chili. Violation corrected.
∎ Observed a bottle of bright yellow cleaning liquid near the three-compartment sink without a label. All containers of toxic materials must be labeled at least with the common name. Keep all containers of chemicals labeled. During inspection, the person in charge (PIC) labeled a bright yellow bottle of cleaning liquid with a common name. Violation corrected.
∎ Observed restrooms without employee hand-wash signage. A sign or poster notifying food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to them. Provide employee hand wash signage in both restrooms.
Finjan Cafe, 28251 Ford Rd.
During a routine inspection on Jan. 2, an inspector noted several problems at Finjan Cafe.
∎ The ice machine was observed with a slight accumulation of debris on the upper components above the ice bin as well as along the ice basin walls. This is a food contact surface from which water/debris can drop into the ice. Equipment such as ice machines should be cleaned frequently enough to prevent the accumulation of soil or mold. Increase the cleaning frequency of the ice machine. During inspection, the person in charge emptied, washed, and sanitized the ice machine. Sanitizer was mixed, adhering strictly to the instructions on the label of food-grade bleach. Violation corrected.
∎ Observed Lysol sanitizer being used for the surface of tables, but when asked, the person in charge (PIC) stated that utensils had not been sanitized. The only other sanitizer in the facility was Cafiza espresso machine cleaning powder. Chemicals used on food contact surfaces must be approved for food contact and be used according to the manufacturer’s label. Use only food-contact approved sanitizer. The risk control plan was left with the person in charge. During the inspection, the person in charge went and retrieved food-grade bleach for sanitizing. The inspector explained the directions on the bottle to the PIC and told them to explicitly follow the mixing instructions on the label for the utensils. Violation corrected.
∎ A sanitizer test kit could not be located at the time of inspection. A valid test kit must be available for all types of sanitizers used, in order to verify concentrations. Provide a test kit. The risk control plan was given to the person in charge.
∎ Observed in reach in cooler behind front counter; containers of; Milk, oat milk, and almond milk opened without date marks. Cheesecakes/baked goods in the display case were also observed without date marks; however, the person in charge stated that date mark records for cheesecakes/ baked goods are kept with CFM. 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. Risk control plan given to the person in charge.
∎ The restroom was observed without employee hand-wash signage. A sign or poster notifying food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to them. Provide employee handwash signage in the restroom.
∎ Observed ice machine holding a large volume of water instead of ice in the holding basin. This stagnant water was accumulating debris along the edges where in contact with the ice basin walls. Equipment should be maintained in good repair and function according to the manufacturer’s specifications. Repair/replace faulty or broken equipment.
Altayeb Restaurant, 873 Inkster Rd.
During a routine inspection on Jan. 14, an inspector noted several problems at Altayeb Restaurant.
∎ Cooked beef in the kitchen nearest the grill area was observed stored at approximately 50F without temperature control. When asked, the person in charge (PIC) stated the food was taken out of temperature control at approximately 8 a.m. The temperature was observed at approximately 11 a.m. If time without temperature control is used as the public health control for a working supply of potentially hazardous, the food shall be marked to indicated the time at which it was removed from temperature control, for a period not to exceed 4 hours, or 6 hours if food maintained below a temperature of 70F. Corrected: PIC supplied time control marks for food, indicating a time of 8 a.m.
∎ Herbs in the walk-in cooler, cabbage, and pita chips in the kitchenette reach-in cooler were observed stored directly in grocery bags. Single-use articles may not allow the migration of deleterious substances, impart colors, odors, tastes, or smells to food. Corrected: person in charge (PIC) discarded the above items.
∎ A bottle of 101 brand bleach was observed stored beneath a 3-compartment sink. Chemical sanitizers and other antimicrobials applied to food-contact surfaces shall meet requirements specified in 40CFR 180.940. Provide approved bleach sanitizer.
∎ Chlorine concentration of the mechanical warewasher was observed at a concentration of approximately 0ppm. A chlorine sanitizer used in a sanitizing solution for a manual or mechanical operation shall have a concentration of 50-200ppm. Provide concentration from 50-200ppm.
∎ Cutting boards in the kitchen area were observed with deep cuts and grooves. Cutting surfaces shall be free of deep cuts and grooves to ensure easy cleaning. Repair/replace.
∎ Light shielding was not observed in the light above the mechanical warewasher and water heater. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where exposed equipment or utensils are present. Provide light shielding.
King Kone Ice Cream, 31051 Ford Rd.
During a routine inspection on Jan. 9, an inspector noted several problems at King Kone Ice Cream.
∎ The hand-washing sink in the employee restroom also functions as the service sink for mop water, as the Person in Charge states they dump the used mop water in the tall basin being used as the hand-washing sink. Also observed is the drain tubing from the air conditioning unit located below the flood rim of the handwashing sink. Hand washing sinks must be accessible at all times for employee use and cannot be used for any other purpose. Discontinue disposal of mop water in the hand-washing sink. Provide a variance with written procedures to dump the mop water in the toilet instead. Relocate the drain tubing.
∎ Observed: – The dipper well was turned off during inspection, with ice cream scoops left in standing water. – The single-use plastic utensils near the drive thru winder were stored with the eating portion up, such as fork prongs exposed. During periods of non-use, utensils must be stored to prevent contamination. CORRECTED: The dipper well was turned on and the utensils re-positioned.
∎ Observed the rags used for sanitizing equipment stored on the countertops. Person in Charge states they leave the bleach water solution in the dish area. Wiping cloths used for sanitizing must be stored completely submerged in the sanitizer solution.
Egyptian Kitchen, 30112 Ford Rd.
During a routine inspection on Jan. 16, an inspector noted several problems at Egyptian Kitchen.
∎ Observed the warewashing machine dispensing chlorine solution at 0 ppm. Sanitizers must be used at concentrations specified by their label, 50-100ppm for chlorine. Repair/adjust dishwasher to dispense sanitizer at proper concentrations. The inspector discussed manual mixing methods for chlorine sanitization with the person in charge (PIC). PIC then demonstrated the process for manually sanitizing utensils. PIC stated that a maintenance technician for the warewashing machine would be out to service the machine very soon.
∎ Observed a spray bottle of purple cleaning liquid at the front checkout counter without a label. All containers of toxic materials must be labeled at least with the common name. Keep all containers of chemicals labeled. The person in charge wrote the common name of the cleaning liquid on the spray bottle. Violation corrected.
∎ Observed that the ceiling inside the ice machine basin was accumulating debris. Seals along inner components were observed collecting significant amounts of organic matter. These are food contact surfaces, from which debris/organic matter can drop into the ice, as well as contaminate the lemonade. Equipment such as ice machines should be cleaned frequently enough to prevent the accumulation of soil or mold. Increase cleaning frequency of ice machine., During inspection, the person in charge (PIC) sought further instructions on how to clean the ice machine properly, which the inspector provided. PIC then cleaned the ice machine, observed clean by the inspector. Violation corrected.
∎ Observed warewashing machine dispensing chlorine solution at 0 ppm. Person in charge (PIC) was knowledgeable of proper chlorine concentrations for warewashing machine, however, the ware washing machine had not been recently. A test kit must be used to verify sanitizer concentrations. Use a test kit to routinely check concentrations of sanitizer every day.
∎ Observed soiled wiping cloths being stored on countertops in the back kitchen area. Wiping cloths should be fully submerged in sanitizer of appropriate concentrations (50-100ppm for chlorine) according to chemical instructions. Provide sanitizer buckets for wiping cloths to be stored in between uses., During inspection, the person in charge instructed the food employee to collect all old wiping cloths that had been stored on countertops and replace them with fresh wiping cloths that were then stored submerged in chlorine sanitizing solution. Violation corrected.
∎ Observed large, round, cylindrical packages of ground beef being thawed at room temperature. Thawing of potentially hazardous food should be done in refrigeration or under cool running water so that the food does not reach above 41F for more than 4 hours. Thaw frozen foods in a cooler, or quickly under cool running water. The person in charge moved thawing beef packages to the walk-in cooler to thaw. Beef was observed frozen solid still at the time that PIC moved the thawing beef to the walk-in cooler. Violation corrected.
Naar Brazilian Steakhouse, 30149 Ford Rd.
During a routine inspection on Jan. 28, an inspector noted several problems at Naar Brazilian Steakhouse.
∎ During inspection, an employee was observed washing hands in the prep sink near the walk-in cooler door. Handwashing must only occur at handwashing sinks, not in sinks used for other purposes. Only use handwashing sinks for washing hands. Handwashing procedures were reviewed with the person in charge (PIC) and employees. Violation corrected.
∎ Observed the following prepared food items without date marking: Hummus, Brazilian salad, rolled grape leaves, and garlic sauce. The person in charge stated that prepped food items last less than a day or two. 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 to ensure no prepared food items are held for more than one week. During inspection, the person in charge (PIC) and the food employee provided accurate date marks for all prepared food items that did not have a date mark. PIC and the inspector discussed date marking strategies to establish a working food safety procedure regarding date marking. Violation corrected.
∎ Observed ashtrays containing cigarette butts in the back manager’s office, as well as above the cookline directly behind the grill. An employee shall eat, drink, or use any form of tobacco only in designated areas where there is no contamination of exposed food. Provide an employee smoking area where there is no possibility of contaminating exposed food.
This article originally appeared on The Detroit News: Garden City restaurant inspections: Missing temperature control, food debris found
Reporting by Madison Hammond, Special to The Detroit News / The Detroit News
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