In response to a records request, the Lenawee County Health Department has released reports from food safety inspections conducted in May at restaurants, schools and other facilities.
Adhering to proper safety practices is critical to preventing foodborne illness and promoting public health.
The Daily Telegram, in 2025, will begin publishing regular reports on “priority” violations — ones that could directly lead to contamination of food or increase the risk of transmitting a foodborne illness, as well as corrective measures taken.
The Telegram will also report on “priority foundation” violations — ones that could lead to a priority violation — and occasional “core” violations, particularly if there’s a significant accumulation at a single eatery.
Dining establishments that met those criteria in May are listed below.
Becky’s Kountry Kitchen
631 W. Adrian St. in Adrian
Priority: At the time of inspection, raw chicken was found stored over raw beef and raw pork. To prevent cross-contamination, raw chicken should be stored under all other raw and ready-to-eat product.
The pie cooler had an ambient temperature of 55 degrees. The person in charge was unable to tell the inspector when temperatures were last taken of the pies in the pie case. The following pies were holding above 41 degrees: blueberry pie at 55 degrees, cherry pie at 51 degrees, banana cream pie at 54 degrees and strawberry pie at 53 degrees. To prevent the growth of potentially harmful bacteria, foods must hold at 41 degrees or below. Correct by tossing or moving foods to rapidly cool.
Priority Foundation: At the time of inspection, the facility was found selling house-made candy, pickles, and jams that had been canned using reduced oxygen packaging. The product was also found without appropriate labeling. The facility is currently not approved to perform reduced oxygen canning. Variance documentation will need to be submitted and approved for the facility to perform reduced oxygen packaging in the future.
Core: At the time of inspection, the kitchen was soiled with a large amount of dirt and grease. Correct by cleaning the facility at a frequency that maintains an appropriate level of cleanliness.
Country Skillet
1422 S. Main St. (Suite C) in Adrian
Priority: At the time of inspection, the main kitchen prep cooler had an ambient temperature of 54 degrees and the following foods were found above temperature: chorizo at 56 degrees, tuna salad at 54 degrees, corned beef at 52 degrees, hard boiled eggs at 51 degrees, mashed potatoes at 52 degrees, cut melon at 52 degrees, burger patties at 51 degrees, sausage links at 51 degrees, pancake batter at 51 degrees, cheesecake filling at 51 degrees, diced tomatoes at 53 degrees, diced ham at 54 degrees, sauerkraut at 60 degrees, cut leafy greens at 52 degrees, and pooled eggs at 51 degrees. To prevent the growth of potentially hazardous bacteria, ensure the cooler is operating properly and holding foods below 41 degrees.
Correction: Chorizo, tuna salad, hard boiled eggs, sausage links, pancake batter, cheesecake filling and cut melon were tossed. The corned beef, mashed potatoes, burger patties, diced tomatoes, diced ham, sauerkraut, cut leafy greens, and pooled eggs were placed in the prep table to re-stock following the lunch rush. The person in charge was instructed to place these items in the walk-in cooler to rapidly cool.
Marco’s Pizza
202 E. Chicago Blvd. in Tecumseh
The facility doesn’t have a valid manager certification on-site. If the facility has a certified manager, a copy of the certificate must be kept in the facility. If there isn’t a certified manager, at least one employee must obtain the proper training.
Rachel’s Coney Island
5140 Michigan Ave. in Tipton
Priority: Time/temperature controlled foods were found in the walk-in cooler stored above 41 degrees. Hot dogs at 57 degrees, spinach at 56 degrees, house-made tzatziki sauce at 59 degrees, ham at 62 degrees, and burger patties at 55 degrees were found in the grill line prep-cooler. No temperatures had been taken to determine when the foods became too warm. In order to limit the growth of bacteria, all time/temperature controlled foods in cold holding must be stored below 41 degrees.
Rich Lanes
622 W. Adrian St. in Blissfield
Core: At the time of inspection, the prep cooler had an ambient temperature of 51 degrees. The person in charge said the cooler was open for a long period of time during the lunch rush. The inspector instructed staff to shut the cooler to see if the ambient temperature dropped. After some time, the ambient temperature was 53 degrees. The person in charge said the food in the cooler was holding at the correct temperature 2 hours prior. She moved the food to the walk-in cooler to rapidly cool. The prep cooler must be repaired.
The Station Restaurant
110 S. Evans St. in Tecumseh
Priority: Ground beef was found stored above raw shell eggs in the walk-in cooler. Except when combined as ingredients, raw animal products must be stored in a manner that prevents cross-contamination. The eggs should be stored above the ground beef.
House-made aioli, house-made marmalade, and cooked asparagus were found past their date marks. Such foods should only be kept beyond the day of prep, plus six days. The eatery voluntarily discarded the products that had passed their date marks.
The previous certified manager is no longer at the facility. If there isn’t a certified manager, at least one employee must obtain the proper training.
Perfect Inspections
The following restaurants, schools and churches had no core, priority foundation or priority violations upon their visit from the health department in May:
— Contact reporter Corey Murray at cmurray@lenconnect.com or follow him on X, formerly Twitter, at @cmurrayhdn.
This article originally appeared on The Daily Telegram: Soiled kitchen, improper storage: Six restaurants in Lenawee County had violations in May
Reporting by Corey J. Murray, The Daily Telegram / The Daily Telegram
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