Recent health inspections in some Novi restaurants revealed moldy strawberries, untrained employees and more between June and July, according to Oakland 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 Novi.
Tous Les Jours Cafe, 42970 Grand River Ave.
During a routine inspection on July 2, an inspector noted several problems at Tous Les Jours Cafe.
∎ Three milks and several individual packets of cream cheese in the air curtain cooler were improperly held at 47F- 53F for an unknown amount of time per person in charge. Ambient air temperature 50F.
∎ 1) Bottle of spray cleaner stored above single-use gloves and single-service items on metal shelving across from two-door reach-in cooler. 2) Bottle of spray cleaner stored above customer foods on metal shelving across from ovens.
∎ Raid insect control device stored on shelf across from three-compartment sink.
∎ Facility with no chlorine test strips for the sanitizer used for food contact surfaces.
∎ 1) No soap provided to the hand sink at front counter. 2) No soap provided to the hand sink next to walk in cooler.
∎ Wet wiping cloths not in use sitting out of bucket at espresso machine. X1
∎ Ambient temperature of 50F observed in the air curtain cooler and holding potentially hazardous foods at 47F-53F.
∎ Insect control device (fly swat) located above the food prep table.
∎ Wet wiping cloths not in use sitting out of bucket at espresso machine
Paris Baguette, 42768 Grand River Ave.
During a routine inspection on June 3, an inspector noted several problems at Paris Baguette.
∎ Two gallons of milk with a manufacturer’s expiration date of 06/02/2026 were stored in the walk-in cooler.
∎ Wiping cloth bucket containing quat sanitizer stored above clean utensils.
∎ 1) Half and half stored at the self-service coffee desk for time as a public health control without a written standard operating procedure. 2) Milk cream pastries stored in a display case for time as a public health control without a written standard operating procedure. 3) Facility using time as a public health control without writing the discard time on the half and half and Milk cream pastries.
∎ Weather stripping on the back door in poor repair.
∎ 1) Employee phone was observed on coffee machine drainer. 2) Employee coat stored on top of cutting board across from ovens.
∎ Several dead insects observed in both air curtain coolers.
Pure Green Powerhouse, 44125 12 Mile
During a routine inspection on June 24, an inspector noted several problems at Pure Green Powerhouse.
∎ Strawberries observed with a mold-like growth in the upright two-door reach-in cooler.
∎ Sanitizer concentration at the three-compartment sink dish measured at 0 ppm chlorine.
∎ Employee working on cookline unable to answer basic food safety questions regarding temperatures, sanitization, food disposition, and handwashing.
∎ Prep area hand-sink blocked with large pile of cardboard boxes.
∎ Two employees observed handling customer food with no hair restraint.
Westside Family Dining, 31120 Beck Rd.
During a routine inspection on June 10, an inspector noted several problems at Westside Family Dining.
∎ In a walk-in cooler, a container of heavy whipping cream with a manufacturer’s use-by date of 05/30/26 (today is 06/10/26).
∎ The following foods are stored with the potential for cross-contamination: 1) In the upright cooler on the cook line, two trays of raw eggs stored above hash browns. 2) In the walk-in cooler, two containers of raw fish stored directly on top of a box of sliced deli meat.
∎ Top rail of top-loading cooler on cook line holding potentially hazardous foods (ham, sliced sausage, feta cheese, cut lettuce, sliced tomatoes) between 46-48F for 2 hours per operator. Ambient temperature of unit is 40F. Cooler is not capable of holding potentially hazardous foods at or below 41F.
∎ Handwashing sink at the end of the cook line with very low water pressure.
∎ Upon arrival, the inspector was informed that the owner was on vacation and no one was designated in charge of the facility.
∎ Employees working the cook line were unable to correctly answer inspector questions regarding food temperature requirements.
∎ Handwashing sink at end of cook line with no hot water available.
∎ Top rail of top-loading cooler on cook line holding potentially hazardous foods between 46-48F. Ambient temperature of unit is 40F. Large accumulation of condensate water in bottom of top rail. Lid had also been removed from the unit.
∎ Rear door propped open by brick.
∎ Ventilation hood above grill and fryers soiled with grease build-up.
Cava, 43363 Crescent Blvd.
During a routine inspection on July 8, an inspector noted several problems at Cava.
∎ 8 packages of diced tomatoes with a manufacturer’s expiration date of 07/07/2026 stored in the walk-in cooler.
∎ Raw salmon stored above ready-to-eat foods in the walk-in cooler.
∎ 1) Sanitizer concentration at the three-compartment sink dish measured at 0 ppm quaternary ammonium. 2) Dish machine not providing chlorine sanitizer level 50-100ppm.
∎ 1) Wet wiping cloth stored in sanitizer bucket at grill less than 200 ppm sanitizer present. 2) Wet wiping cloth stored in sanitizer bucket at service line less than 200 ppm sanitizer present.
Ka Hing Chinese Restaurant, 45017 Pontiac Trail
During a routine inspection on June 22, an inspector noted several problems at Ka Hing Chinese Restaurant.
∎ 1) Raw beef stored above ready-to-eat foods in the two-door upright reach-in cooler on the makeline. 2) Raw shell eggs stored above ready-to-eat foods in the walk-in cooler.
∎ 1) Cooked noodles and cooked chicken stored in the two-door upright reach-in cooler on the makeline held past the facility use-by date of 06//21/26.
∎ 1) One unlabeled spray bottle next to the dish machine. 2) Two unlabeled spray bottles under the bar three-compartment sink.
∎ Ventilation hood filters installed horizontally.
∎ Exterior of the dry storage bins soiled.
∎ 1) Exterior of the dry storage bins soiled. 2) Interior of two-door upright reach-in cooler at makeline soiled.
∎ 1) Exterior of the dry storage bins soiled. 2) Interior of two-door upright reach-in cooler at makeline soiled.
∎ Various unnecessary personal items and no longer used broken equipment stored throughout the kitchen x 3.
McDonald’s, 42665 W 12 Mile Rd.
During a routine inspection on June 1, an inspector noted several problems at McDonald’s.
∎ Milk stored in the two-door reach-in cooler across the shake machine was observed with a use-by date of 05/31/26.
∎ Two containers of cut lettuce in the top-loading cooler next to the prep sink holding potentially hazardous foods at 53F for an unknown amount of time per person in charge. Ambient air temperature 53F.
∎ No water available at the hand sink next to the office.
∎ No soap at hand washing sink next to the office.
∎ Employee beverage observed stored directly on top of sauces.
∎ Top-loading cooler observed with an ambient air temperature of 52F, unable to maintain potentially hazardous food items at 41F or below.
The Original Market Place, 26850 Providence Park Way
During a routine inspection on June 29, an inspector noted several problems at The Original Market Place.
∎ 1) Milk stored in the glass one-door reach-in cooler under the coffee machine was observed with a use-by date of 06/18/26. 2) A box of macaroni salad stored in the upright glass two-door reach-in cooler on the makeline was observed with a use-by date of 05/26/26.
∎ 1) One container of whipped garlic butter and one pan of cooked chicken on top of the steam table improperly holding at 106F-110F for one hour per person in charge. 2) Cooked chicken and fajita vegetables on top of steam table improperly holding at 90F100-F for thirty minutes per person in charge. 3) One pan of cooked rice on top of conveyor belt oven improperly holding at 101F for twenty minutes per person in charge.
∎ Several bottles of employee medicine stored on shelf above slicer in back prep area.
∎ Employee working on cookline unable to answer basic food safety questions regarding temperatures, sanitization, thermometer calibration, heating and reheating foods, food disposition, storage of medicine, proper hair restraint, and handwashing.
∎ Metal stem thermometer used to take temperatures of food not calibrated.
∎ 1) Salad spinner and soiled dishes observed blocking the basin of handwashing near the three-compartment sink. 2) Small pitcher observed inside the basin of the front handwashing sink.
∎ 1) No paper towel provided to the hand sink near the three-compartment sink. 2) No paper towel provided to the handsink near the coffee maker.
∎ Employee beverage stored above and next to customer foods throughout the facility.
∎ Several employees handling customer food with no hair restraint on makeline.
∎ Interior of ice machine soiled with a mold-like growth.
This article originally appeared on The Detroit News: Health inspectors find violations at Novi eateries
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
