Recent health inspections in some Westland restaurants revealed food stored outside, dented cans and more between April and June, 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 Westland.
Glass House Kitchen, 7900 Middlebelt Rd.
During a routine inspection on April 2, an inspector noted several problems at Glass House Kitchen.
∎ In the walk-in cooler, the following food temperatures were observed: Tahini, 50°F; Mushrooms, 50°F; Burger sauce, 48°F; Cooked noodles, 52°F; Sliced cheeses, 51°F. The person in charge stated that the cooler door was open for a while during preparation times. The inspector left temperature logs to help monitor temperatures. Cold potentially hazardous food must be kept below 41F. Keep cold foods below 41F. This is a repeated violation.
∎ In the front display cooler near the entrance, a container of strawberries was observed to be moldy. Food must be safe, not contaminated, and honestly presented. Discard moldy foods.
∎ A working food thermometer could not be located at the time of inspection. A food thermometer must be available at all times for monitoring food temperatures. A thin tip thermometer should be used if thin foods such as burgers or chicken is served. This is a repeated violation.
∎ The person in charge stated that they offer to cook their raw meat menu items to order when requested by customers. A sample of new menus does not have a consumer advisory included. If raw animal food products are sold raw or undercooked, a consumer advisory must be in place warning of the increased risk of illness from these foods.
∎ The food license could not be located during inspection. The current food license should be posted in a location conspicuous to consumers within the facility. License renewal is open until April 30, 2026. Post next year’s food license (Exp 4/30/27) when it is received.
∎ The hood vent system above the cook line was observed with an accumulation of grease, starting to form drips in some surfaces around the filters. Air exhaust systems should be maintained clean so they do not become a source of contamination or a fire hazard. Increase cleaning frequency of the hood system.
∎ Some accumulated food spillage was observed under shelving in the dry storage area. Physical facilities should be kept clean. Increase cleaning frequency in the facility, especially for hard-to-reach areas.
∎ The front door was observed with a gap at the bottom of the door. Outer openings should be self-closing and tight-fitting to prevent the entry of pests. Make outer openings close tightly.
∎ Cardboard was observed being used for shelf lining near the main prep line with some debris on the surface. In the walk-in freezer, the walls and ceiling were observed peeling off their coating. Non-food contact surfaces of equipment should be smooth, easily cleanable, and non-absorbent. Use easily cleanable materials for equipment surfaces.
∎ In the walk-in cooler, boxes of chicken and a bowl of chopped meat were observed on the floor. Food should be stored to protect it from contamination, at least 6″ from the floor. Keep food off the floor and stored in a protected manner.
Burger King, 237 N Wayne Rd.
During a routine inspection on April 7, an inspector noted several problems at Burger King.
∎ The food license could not be located during inspection; only an old license with an expiration date of 2024 was found. The current food license should be posted in a location conspicuous to consumers within the facility. License renewal is open until April 30, 2026. Post next year’s food license (Exp 4/30/27) when it is received.
∎ Some accumulation of debris was observed in the facility, such as under shelving in the walk-in cooler and grease under the fryer line. Physical facilities should be kept clean. Increase cleaning frequency in the facility, especially for hard-to-reach areas.
∎ The hood vent system above the cook line was observed with an accumulation of grease and debris, starting to form drips. Air exhaust systems should be maintained clean, so they do not become a source of contamination or a fire hazard. Increase the cleaning frequency of the hood system.
∎ On a wire rack next to the dishwashing area, food containers were observed stacked while still wet. Cleaned utensils and equipment should be allowed to air dry completely before storage. Do not stack equipment while wet.
∎ The pop dispenser machine was observed with a slight accumulation of debris in the nozzles. Equipment such as pop machines should be cleaned frequently enough to prevent the accumulation of soil or mold. Increase the cleaning frequency of the pop machine nozzles.
∎ A box of single-use cups was observed stored on the floor in the dry storage area. Cleaned equipment and utensils should be stored in a clean, dry place protected from splashing or other contamination. Store food equipment off the floor.
Hibachi Grill, 6539 N Wayne Rd.
During a routine inspection on April 30, an inspector noted several problems at Hibachi Grill.
∎ Majestic bleach was observed being used as a sanitizer, but the label states it should be rinsed and dried when used in kitchen sinks. 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.
∎ In the dishwashing area, a hose was observed attached to a hot water pipe under the counter with no backflow prevention device. The hose had a spray hose nozzle at the other end. Plumbing systems must prevent backflow into the water system either by an adequate air gap or an approved backflow prevention device, such as a hose bib vacuum breaker.
∎ In the hibachi area, coolers with trays of eggs were observed stored on a shelf above lettuce. Food must be protected from cross-contamination by separating different types, such as storing raw animal foods below and away from ready-to-eat foods, or by being otherwise covered and protected. Keep foods that don’t require cooking protected from raw animal products.
∎ Paper towels were not available at several hand sinks in the kitchen areas, such as next to the main walk-in cooler, next to the green back door on the right side of the cook line, and in the employee bathroom.
∎ Two hand sinks were observed blocked, the one next to the green back door had a box of plastic wrap on it, and in the dishwashing room, a tray with a cup was covering the sink basin. All hand sinks must be easily accessible and not used for any purpose other than washing hands. Keep handsinks clear and accessible.
∎ A sanitizer test kit could not be located at the time of inspection. Chlorine is used in the dishwashing machine and for wiping cloth buckets. A valid test kit must be available for all types of sanitizers used, in order to verify concentrations. Provide a test kit.
∎ The hood vent systems above the cook line and above the hibachi grill were observed with an accumulation of grease forming drips on the surfaces around the filters. It appears to be dripping onto the floor on the left side of the cook line. Air exhaust systems should be maintained clean, so they do not become a source of contamination or a fire hazard. Increase the cleaning frequency of the hood system.
∎ An accumulation of dust, spillage, or debris was observed in some areas, such as under shelving in the dry storage area and on the walls and floor under the sink next to the dishwashing machine. Accumulated grease was observed on the wall and floor along the cook line.
∎ Some areas of low tile grout were observed throughout the kitchen area. A few ceiling tiles were missing in the back area near the mop sink. Physical facilities should be maintained in good repair. Repair/replace damage.
∎ The pop dispenser machine in the server area to the right of the main kitchen door was observed with an accumulation of debris in the nozzles. Equipment such as pop machines should be cleaned frequently enough to prevent the accumulation of soil or mold. Increase the cleaning frequency of the pop machine nozzles.
∎ The walk-in freezer near the front, which has the fish, was observed with a buildup of ice on the fan unit. The walk-in freezer in the back has frost building up on the door frame, and the door does not fully close and seal. A few of the bins in the main walk-in cooler are starting to crack near the handles.
Jets Pizza Westland, 6546 N Wayne Rd.
During a routine inspection on April 6, an inspector noted several problems at Jets Pizza Westland.
∎ In a reach-in freezer near the back area, a stack of cauliflower crusts was observed in Jet’s grocery-style bags. Grocery bags can transfer materials, such as ink, into food and are not meant to be a food-contact surface for storage. Use containers or bags intended for use with foods. The person in charge had the items taken out of the grocery bags. Corrected.
∎ The can opener was observed with debris on the blade. This is a food contact surface that enters the can during opening. The person in charge brought the can opener to the dishwashing area for cleaning. A spatula was observed wedged under the cutting board surface on the prep table next to the pizza oven. These surfaces are not regularly cleaned as a food contact surface and can contaminate utensils when stored in those spaces.
∎ A dented can of pizza sauce was observed stored on the can rack in the side area, along with other cans. Damaged, spoiled, or recalled items must be separated from other food and food equipment to prevent contamination or accidental use. Separate/label damaged items so they cannot be accidentally used. The person in charge set aside the can during inspection. Corrected.
∎ A slight accumulation of debris was observed under equipment in hard-to-reach places, such as under shelving in the walk-in cooler, under coolers in the prep line area, and under the 3-compartment sink. Physical facilities should be kept clean. Increase cleaning frequency in the facility, especially for hard-to-reach areas.
∎ The handsink next to the prep line was observed with a loose hot water handle. Plumbing systems should be maintained in good repair. Repair faucet handle.
∎ In the walk in cooler, the wire racks used for the square pizza pans were observed with accumulated debris on the racks. Nonfood contact equipment surfaces should be cleaned at a frequency necessary to preclude the accumulation of soil residues. Increase cleaning frequency of equipment surfaces.
Golden Chopstick, 1989 N. Wayne Rd.
During a routine inspection on April 7, an inspector noted several problems at Golden Chopstick.
∎ In the reach-in section of the prep cooler near the main cook line, chopped lettuce was observed stored directly in a grocery bag. Grocery bags can transfer material such as ink into foods and are not meant to be a food contact surface for storage. Use containers or bags intended for use with foods. The person in charge had the lettuce transferred to a different container. Corrected.
∎ The food license could not be located during inspection. The current food license should be posted in a location conspicuous to consumers within the facility. The person in charge stated that they sent their renewal already. Post next year’s food license (Exp 4/30/27) when it is received.
∎ The hood vent system above the cook line was observed with an accumulation of grease forming drips on some surfaces around the filters. Air exhaust systems should be maintained clean, so they do not become a source of contamination or a fire hazard. Increase the cleaning frequency of the hood system.
∎ In the walk in cooler, a stack of chicken boxes was observed stored on the floor. Outside the walk-in, bags of onions were stored partially under the handsink, on the floor. Food should be stored to protect it from contamination or splashing, at least 6″ from the floor. Keep food off the floor and stored in a protected manner.
∎ A few of the bulk containers in the back area, such as rice and sugar, were observed with cups used as scoops. Some of the cooking utensils at the wok line were observed sitting on the surface between the woks. The person in charge had the spoons moved during the inspection. In-use utensils should be stored in a protected manner on a clean food contact surface between uses. Store utensils on clean surfaces, and use scoops with handles.
∎ The wire shelves in the dry storage room were observed with some accumulated dust and debris on the upper shelves. Nonfood contact surfaces of equipment should be maintained clean.
Little Caesars, 8292 N Merriman Rd.
During a routine inspection on April 23, an inspector noted several problems at Little Caesars.
∎ During inspection, it was determined that utensils such as spatulas, pizza cutters, and tongs are cleaned at the end of the day, but may not be cleaned during a shift. Shift change occurs at about 4:00. In-use utensils and food contact surfaces that touch Potentially Hazardous Foods must be cleaned at least every 4 hours to prevent microbial growth. This is a repeated violation. Fill out the risk control plan.
∎ Mops were observed on the floor of the mop sink. Mops should be hung up or inverted to allow for air drying between uses, without soiling walls or equipment.
∎ An accumulation of debris was observed in some floor corners and on floors under the 3-compartment sink, pizza oven, dishwashing area, and bathroom. Physical facilities should be kept clean. Increase cleaning frequency in the facility, especially for hard to reach areas.
∎ Low tile grout was observed in the dishwashing area. Physical facilities should be maintained in good repair. Repair/replace damage.
∎ In the dishwashing area, stacks of cleaned food containers were observed to be wet. Cleaned utensils and equipment should be allowed to air dry completely before storage. Do not stack equipment while wet.
∎ In the dishwashing area, shelving used for clean dishes and utensils was observed with some accumulation of debris on the shelves. Nonfood contact equipment surfaces should be cleaned at a frequency necessary to preclude the accumulation of soil residues. Increase cleaning frequency of equipment surfaces.
Tasty Kabob, 8207 Middlebelt Rd.
During a routine inspection on April 10, an inspector noted several problems at Tasty Kabob.
∎ In the back freezer, a grocery bag was observed holding pitas. Grocery bags can transfer material such as ink into foods and are not meant to be a food contact surface for storage. Use containers or bags intended for use with foods. The person in charge moved the pita to food-grade bags. Corrected.
∎ The hood vent system above the cook line was observed with a slight accumulation of grease in the spaces around the filters. Air exhaust systems should be maintained clean, so they do not become a source of contamination or a fire hazard. Increase the cleaning frequency of the hood system.
∎ An accumulation of food spillage/debris was observed in the back area, especially around the edges of walls, and on the wall behind the cook line. The floors in the back area were very wet, especially in the dishwashing area and the walk-in cooler. Physical facilities should be kept clean. Increase cleaning frequency in the facility, especially for hard-to-reach areas.
∎ Low tile grout was observed in the back, especially in the dishwashing area. Some of the flooring supports in the basement/stairwell seem damaged from rust. Physical facilities should be maintained in good repair. Repair/replace damage.
∎ Large gaps were observed in the filters of the hood vent system, and at least one of the filters was not installed after cleaning. Ventilation systems should be properly designed and installed so that they function normally and do not become a source of contamination or a fire hazard. Fully install the hood filters so there are no gaps.
∎ Some of the drain lines seen from the basement were observed to be leaking. The hot water tank was observed with the venting system in disrepair. Plumbing systems should be maintained in good repair. Repair leaks to the plumbing system.
∎ The door to the walk-in cooler does not always fully close. Inside the walk-in cooler, there is a significant amount of dripping from the fan unit, contributing to wet floor conditions. Equipment should be maintained in good repair and function according to the manufacturer’s specifications. Repair/replace faulty or broken equipment.
∎ The dumpster was observed with missing doors on the top and side. Outdoor waste receptacles and dumpsters should have tight-fitting doors or covers. Get dumpster doors repaired and keep them closed.
∎ Boxes of tomatoes and cucumbers were observed outside in the rain. Food should be stored to protect it from contamination, at least 6″ from the floor. Keep food off the floor and stored in a protected manner. The person in charge stated that they were forgotten outside and were brought in immediately. Corrected.
This article originally appeared on The Detroit News: Westland restaurant inspections find dented cans, improper food storage
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
