LANSING — When county health inspectors visit local restaurants, they document problems that need addressing to meet standards set by Michigan food codes and law.
The most serious problems are considered priority violations, which present potential health hazards and should be corrected immediately. Priority foundation violations do not present immediate health hazards but should be corrected in a timely manner. Follow-up inspections and reports may consequently happen.
In most cases, the violations are corrected, and this information isn’t an indication that violations at any establishment are still an ongoing issue.
Here are the most serious violations in Ingham County for eating establishments in the first half of April:
Three priority violations and three priority foundation violations were found at:
Paradise Indian Cuisine, 4760 Marsh Road, Okemos
Dosa dough was in the walk-in cooler but person in charge was unsure of the dosa dough supplier. Temperature issues considering cold potentially hazardous foods are required to be at or below 41 degrees Fahrenheit and hot potentially hazardous foods are supposed to be at or above 135 degrees: Rice in rice hot holding unit was at 101 degrees. Hard-boiled eggs and various sauces registered over 41 degrees and tamarind sauce was at 47 degrees. Date marking was lacking. Fried desserts and spray bottles lacked labeling.
Three priority violations and two priority foundation violations were found at:
Fiesta Charra, 5900 Park Lake Road, East Lansing
Raw chicken over raw beef in the walk-in cooler. An odor was coming from the plumbing system in the dish washing area. Not enough backflow prevention. “Facility is now using a spray bottle of sanitizer called ‘Surface Cleaner Sanitizer RTU’ from their chemical provider (Ecolab) which is a sink and surface sanitizer. No test kit for sink and surface sanitizer was observed.” Hand sink being used for dumping ice in the bar area during inspection and is unavailable for proper handwashing.
Three priority violations and a priority foundation violation were found at:
Los Tres Amigos, 447 S. Jefferson St., Mason
Temperature issues: Large containers of chip salsa were in a walk-in cooler at 43.5 degrees. Chip salsa and a can of whipped cream were in a cooler at 47 to 52 degrees. Not enough backflow prevention. Cooling methods: Large containers of chip salsa were in a walk-in cooler at 43.5 degrees.
Williamston Pub & Grill, 132 W. Grand River Ave., Williamston
Temperature issues: Cooked ground beef and chili were at 47 degrees. “Observed time/temperature controlled for safety food (in-house made potato chips reportedly made yesterday), which the PIC reports the facility uses time as a public health control for food safety and they were not consumed/discarded as required (observed the same issue on day of follow up inspection, as was observed during the routine inspection).” Plumbing repairs were needed. A wiping bucket was resting in the bar handsink intended only for handwashing,
Two priority violations were found at:
Comfort Zone Cigar Lounge & Bistro, 600 S. Pennsylvania Ave., Lansing
The bar dish machine was producing a chlorine sanitizer concentration of 25 parts per million (ppm) at the inspection. Not enough backflow prevention.
El Oasis, 6100 S. Cedar St., Lansing
Temperature issues: Three containers of cooked rice had an internal temperature of 45 degrees. The person in charge said that the rice had been made the day prior, laid out on a shallow pan in the cooler, and then placed in the plastic containers with a lid. Cut tomatoes, pico de gallo, lettuce, eggs, cooked sausage, cooked rice, and sour cream were at about 58 degrees.
Gjoni’s Bar and Restaurant, 662 W. Grand River Ave., OKemos
Temperature issues: An open gallon of milk registered 49-plus degrees. Not enough backflow prevention.
MSU Case Hall, East Lansing
Salad bar 2-door upright cooler has chicken being cold held at 45 to 50 degrees. Not enough backflow prevention.
MSU Shaw Hall Cafeteria, East Lansing
Yogurt in Thrive refrigerator was beyond its use date. Plumbing repairs were needed.
Subway, 3340 E. Lake Lansing Road, East Lansing
“Employee indicates that if they have a sickness, whether it is the common cold or a foodborne illness, they are still expected to come into work.” Not enough backflow prevention.
A priority violation and a priority foundation violation were found at:
Kung Fu Tea x TKK Fried Chicken Express, 2929 Hannah Blvd., East Lansing
A chemical spray bottle was being stored over two boxes of Oreos used for customer drinks. Opened whole milk had no observable date mark.
Maru, 1500 W. Lake Lansing Road, East Lansing
Sanitizer bucket in bar area was being stored with toaster oven. Throughout the facility, there was equipment or dishes blocking the use of handwashing sinks intended only for handwashing. The bar hand sink observed to have food in it as well.
Seahouse Fish & Chicken, 2418 E. Michigan Ave., Lansing
Not enough backflow prevention. Macaroni, coleslaw, and potato salad datemarked for eight days, not seven.
Sunrise Asian, 300 N. Clippert St., Lansing
Temperature issues: Cream cheese wontons registered 71 degrees; cooked breaded chicken, 70 degrees; and cooked noodles, sliced greens, tofu, and spicy mayo, out at room temperature. A handsink intended only for handwashing had bits of food in it.
Valley Wings, 2398 Jolly Road, Okemos
“Sweet potato pies observed in cooler at facility, in reduced oxygen packaging and reportedly from ‘Mo Betta Pies.’ The pies in the reduced oxygen packaging were not labeled.” The person in cjarge attempted to use a handwashing sink to obtain water for a wiping bucket.
A priority violation was found at:
Arby’s, 3229 S. Martin Luther King Jr. Blvd., Lansing
Not enough backflow prevention.
Bubbakoo’s Burrito’s, 3101 E. Saginaw St., Lansing
Temperature issues: Ranch was being stored on the front serving prep table at 60 degrees.
Burger King, 523 S. Waverly Road, Lansing
Not enough backflow prevention.
Burger King, 3121 E. Saginaw St., Lansing
“Sanitization rinse in high-temperature dish machine reads 180 (degrees) F, but does not turn the temperature tape black in color. Correction: Adjust exposure time to hot water so dishes reach a minimum surface temperature of 160 (degrees) F.”
Chateau Coffee Co., 1701 S. Waverly Road, Lansing
The dish chlorine sanitizing solution was observed at 10 ppm, not 50 to 100 ppm.
Corey’s Lounge, 1511 S. Cedar St., Lansing
The dish machine used to sanitize dishes was producing a chlorine sanitizer concentration of 10-25ppm, 200 to 400 ppm, at the inspection.
Jimmy John’s, 134 S. Washington Square, Lansing
Temperature issues: In a cooler, to-go containers of potato salad, pasta salad, and ranch were being cold held at 44 to 46 degrees.
Jimmy John’s, 143 N. Harrison Road, East Lansing
Not enough backflow prevention.
Kin Thai, 325 Riverfront Drive, Lansing
Cooked tapioca pearls were being held at room temperature.
Lalafish, 325 Riverfront Drive, Lansing
Wet batter for fish being was being stored at room temperature.
Maria’s Cuisine Mexican Food, 516 E. Cesar E. Chavez Ave., Lansing
Temperature issues: The following potentially hazardous food items were being held around 50 degrees: Cream cheese, whipped butter, cooked shredded chicken, uncooked chorizo, mayo, eggs, soft shredded cheese, and an open bottle of orange juice.
MSU Kellogg Hotel and Conference Center, 219 S. Harrison Road, East Lansing
Sanitization rinse in high-temperature dish machine read 180 degrees, but did not turn the temperature tape black in color on April 1.
MSU Kellogg Hotel and Conference Center, 219 S. Harrison Road, East Lansing
Sanitization rinse in high-temperature dish machine read 180 degrees, but did not turn the temperature tape black in color on April 7.
MSU Landon Hall Cafeteria, East Lansing
Temperature issues: On April 2, salad bar cooler had cooked sliced eggs at 47 degrees; tofu, at 44 degrees; and chick peas, at 44 to 45 degrees. The bistro serving area had tortellini salad at 45 degrees.
MSU Landon Hall Cafeteria, East Lansing
“4-13-26 Salad bar cooler had sliced eggs at 49 (degrees), and chick peas at 44-45 (degrees).”
MSU Owen Hall Cafeteria, East Lansing
“Spray sanitizer onto the bottles in both serving lines, next to food/food-contact surfaces (paper plates).”
MSU Roost, East Lansing
Cleaners and sanitizers were over boxed beverage containers.
Mi Sushi & Noodles, 3340 E. Lake Lansing Road, East Lansing
Temperature issues: Tempura batter was at 80 degrees; cream cheese, 53 degrees.
NCG Cinema, 2500 Showtime Drive, Lansing
Not enough backflow prevention.
Pablo’s Mexican Restaurant, 311 E. Cesar E. Chavez Ave., Lansing
Not enough backflow prevention.
Playa Bowls, 225 E. Grand River Ave., East Lansing
Not enough backflow prevention.
Popeyes, 7060 S. Cedar St., Lansing
A hand sink closest to the 3-compartment sink was unable to deliver water for handwashing due to sensorneeding batteries.
REO Town Clubhouse, 1314 W. Washington Ave., Lansing
Temperature issues: Masked potatoes, lasagna, and meatballs were in a hot holder at 116 degrees.
Steele Elementary School, 531 Steele St., Mason
Temperature issues: Hot food (cheeseburgers) were received from the middle school at 117 to 130 degrees.
Thailand, 2220 N. Larch St., Lansing
Temperature issues: “Two container of cooked chicken were observed in the walk-in cooler at 2:23 p.m. between 77F-82 (degrees) F. The PIC (person in charge) stated that the chicken had been made at 9:30AM and then placed covered in the walk-in cooler. Correction: Ensure that hot foods are cooled from 135F to 70F within 2 hours and from 70F to 41F within four hours.”
A priority foundation violation was found at:
Leroy’s Classic Bar & Grill, 1526 S. Cedar St., Lansing
There was a significant accumulation of ice and straws from dumping drinks in the handwashing sink intended only for handwashing.
MSU Akers Hall Cafe, MSU, East Lansing
Three compartment sink sanitizer was not registering on test strips, signifying low concentration.
Moka & Co., 565 E. Grand River Ave., East Lansing
No date marking for some desserts.
Murphy Elementary School, 1875 E. Lake Lansing Road, Haslett
A test kit for quaternary ammonium was not available.
Rally’s, 505 E. Oakland Ave., Lansing
“At the time of the follow-up inspection, Time as a Public Health Control was not being utilized on the food items in the prep cooler.”
The Over-Stuffed Spud, Onondaga
A handwashing sink had a container of liquid in the basin which made it unavailable for proper handwashing
VFW Post 6132, 3104 W. St. Joseph St., Lansing
“At the time of the follow-up inspection, the PIC send a photo of quaternary test strips. The facility utilizes bleachwhen sanitizing dishes, therefore chlorine test strips are required.”
Contact editor Susan Vela at svela@lsj.com or 248-873-7044. Follow her on Twitter @susanvela.
This article originally appeared on Lansing State Journal: Unsafe fish batter, beef found: Ingham County restaurant inspections
Reporting by Susan Vela, Lansing State Journal / Lansing State Journal
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