Eaton County restaurant inspections: Lack of working toilets shuts down restaurant
CHARLOTTE — 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. Consequently, follow-up inspections and reports may be generated.
In most cases, violations are corrected, and this information isn't an indication that violations at any establishment are an ongoing issue.
Here are the most serious violations in Eaton County for restaurants for the month of April:
Burger King, 7416 W. Saginaw Hwy., Lansing
Violation: Priority
Inspection date: April 29
Inspection type: Routine
Problem: Broken shake mix machine
Comments: "At the time of inspection, the facility's shake mix machine was observed holding shake mix around 47-50 degrees F. The facility plans to have maintenance repair the machine at 3 p.m. and discarded the mix within machine. The facility discontinued using the machine until repaired. CORRECTED."
C & G Grab N Go, 6932 Davis Hwy., Grand Ledge
Violation: Priority
Inspection date: April 18
Inspection type: Routine
Problem: Sink issues
Comments: "At time of inspection, the head of the overhead spray rinse arm at the three compartment sink was sitting in the bottom of the rinse basin. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or non-FOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Ensure that air gaps are present between all water supply inlets and the basins they drain into at all times. The PIC moved the rinse arm out of the sink and put it up behind it. It is recommended that a shorter rinse arm is installed. CORRECTED."
Cheddar's, 5719 W. Saginaw Hwy., Lansing
Violation: Priority
Inspection Date: April 15
Inspection type: Routine
Problem: Sanitizer
Comments: "At the time of inspection, the bar sink at the facility was found to have a quat sanitizer solution for dishes at 600 ppm on a test strip Ensure that the quat solution used on food-contact surfaces is between 150 and 400 ppm. Corrective Action(s): The quat solution was diluted at the time of inspection to read 400 ppm. Monitor and re-train employees as necessary to not hold the sanitizer dispensing button for too long when making up solution. CORRECTED."
Violation: Priority
Problem: Temperatures for food
Comments: "At time of inspection, two containers of chicken pot pie filling were found in a walk-in cooler between 44 to 47 F. Additionally, a container of honey-roasted chicken was found to be 60 F. The PIC stated these items were all made yesterday. The food was discarded on site as it had not cooled to 41 F in the necessary timeframe. CORRECTED."
Violation: Priority
Problem: Temperature of chicken
Comments: "At time of inspection, a container of raw country-fried steak and a container of raw chicken were found in the breading station between 44 and 47 F. These items are held in ice baths and are intended to be 41 F or below at all times, as they sit in ice water and are held for up to two days. The PIC stated the station had been set up only an hour prior to inspection. The meat was moved back to the walk-in cooler to come back down to 41 F as it had been out for less than four hours. An employee also added more ice to the ice water slurry in the table. This is seen as temporarily corrected. This is a chronic violation. The facility will be asked to fill out a risk control plan about temperature monitoring, with a focus on the breading station setup. A follow-up will occur."
Violation: Priority foundation
Problem: Time marking
Comments: "At time of inspection, the facility had in-house prepared garlic butter at room temp on the cook line without a time alone as a public health control (TPHC) marking. A marking was also missing from beer batter at the breading station. Ensure all items that fall under TPHC policies are properly marked with the time they need to be discarded. The PIC added a sticker reflecting a four-hour hold to the garlic butter. They also added a sticker for the six-hour hold time allowed by the corporate policy for the beer batter at the time of inspection. CORRECTED."
Violation: Priority foundation
Problem: Temperature of food
Comments: "Several containers of cooked penne were in the walk-in cooler between 49 and 51 F. The penne was all in plastic containers that had lids on them, and nested on top of each other. Additionally, two containers of chicken pot pie filling, as well as a container of honey-roasted chicken, were found between 44- 47 F, and 60 F, respectively. The PIC stated the noodles had been cooked a couple hours prior to inspection. The pot pie filling and roasted chicken were indicated to have been prepared the day prior. As the penne was still in the cooling timeframe, it was moved to fresh ice baths to come down rapidly to 41 F. The penne was found to be 43 F on one side at the end of inspection, and the PIC was asked to stir the product and rotate it so the other side could be cold in the ice water. The other food items were discarded at the time of inspection as they had not reached 41 F or below in time. CORRECTED."
ChouPli Wood-Fired Kabob, 4411 W. Saginaw Hwy., Lansing
Violation: Priority
Inspection date: April 18
Inspection type: Routine
Problem: Temperature of food
Comments: "At the time of inspection, the facility's hot holding unit was observed holding soup at 75 degrees F. The PIC stated the soup was brought out less than an hour prior to inspection. The PIC reheated the lentil soup to 165 degrees F and turned the temperature up and put the soup back into hot holding unit. CORRECTED."
Crowne Plaza Lansing, 925 S. Creyts Road, Lansing
Violation: Priority foundation
Inspection date: April 3
Inspection type: Follow-up
Problem: Sink issues
Comments: "At the time of follow up inspection, the facility provided hot water to all hand sinks reading between 100 - 120 degrees F. Code Section: 5-202.12 (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38 degrees C (100 degrees F) through a mixing valve or combination faucet. CORRECTED."
Eaton Rapids Central Elementary School, 912 S. Greyhound Dr., Eaton Rapids
Violation: Priority
Inspection date: April 10
Inspection type: Follow-up
Problem: Food temperature
Comments: "See routine inspection report from 3/13/24 for notes. Corrective Action(s): The cooler was shown to have been serviced on 3/20/2024. At the time of follow-up, the cooler was holding all food at 41 F or below. Several thermometers are in the cooler at different points to ensure compliance. Continue to monitor closely. CORRECTED."
Violation: Priority foundation
Problem: Water temperature
Comments: "See routine inspection report from 3/13/24 for notes. Code Section: 5-202.12 (A) A HANDWASHING SINK shall be equipped to provide water at 04/10/24 a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. At the time of follow-up, the kitchen hand sink was found to have hot water at 102 F after being ran for a couple minutes. Monitor. CORRECTED."
Eaton Rapids High School Cafeteria, 800 State St., Eaton Rapids
Violation: Priority foundation
Inspection date: April 1
Inspection type: Routine
Problem: Water not hot enough
Comments: "At the time of inspection, the hand sink in the employee restroom could only provide water as hot as 72 F, after being ran for several minutes. A HAND WASHING SINK shall be equipped to provide water at a temperature of at least 38 C (100 F) through a mixing valve or combination faucet. Adjust or repair the hand sink so it can provide water of at least 100 F. A follow-up will occur."
Eaton Rapids Middle School Cafeteria, 815 Greyhound Dr., Eaton Rapids
Violation: Priority
Inspection date: April 4
Inspection type: Routine
Problem: Food temperature
Comments: "At the time of inspection, the facility was found to have chicken nuggets on the service line at 88 F. Others were in a hot holding cabinet at 94 F. Ensure that all hot-held time/temperature-controlled for safety (TCS) foods are kept at 135 F or above at all times. The facility stated that they had pulled the chicken nuggets out of the oven around half an hour prior to inspection, and that the nuggets had been left out for longer than intended due to a fire drill taking place in the middle of prep. Employees were observed portioning the nuggets out at the start of inspection. The nuggets lost a lot of heat in this time, as they had been documented to have been reheated to 178 F initially. It was stated that they were going to be used or discarded within a four-hour timeframe. The option of implementing a time alone as a public health control (TPHC) policy was discussed with staff to avoid this in the future. CORRECTED."
Farmer's Tavern, 140 Main St., Mulliken
Violation: Priority
Inspection date: April 15
Inspection type: Routine
Problem: Temperature of food
Comments: "At the time of the inspection, two packages of uncooked hot dogs were observed on the prep counter. One of the packages was still frozen, but the other packages was around 65F. Ensure that all potentially hazardous foods that use time and temperature as a control are held at 41F or below. The PIC stated that the hot dogs had been out longer than four hours and discarded them."
Fern Persons Elementary School, 4425 W. Butterfield Hwy., Olivet
Violation: Priority
Inspection date: April 17
Inspection type: Routine
Problem: Sanitizing
Comments: "The dish machine was not showing any chlorine residue on a test strip when first ran. Ensure chlorine dishwashers are always sanitizing food-contact surfaces with a solution between 50 and 100 ppm. It was found that no solution was being pulled out of the line when cycled. The sanitizer line was primed for a couple minutes, until solution started to come out. The machine then showed 60 ppm on a test strip. The PIC stated they had just changed the solution, so air bubbles were likely left in the line. Ensure that the machine is primed every time a solution is changed out. CORRECTED."
Frank's Press Box, 7216 W. Saginaw Hwy., Lansing
Violation: Priority
Inspection date: April 24
Inspection type: Routine
Problem: Temperature of food
Comments: "At time of inspection, several TCS (time/temperature controlled for safety) food items were found to be in the danger zone (above 41 F but below 135 F). In the salad prep cooler, sour cream, French dressing, coleslaw, and salsa that were stored in the top of the prep cooler were between 45 and 51 F. In the pizza prep cooler, two bags of portioned pork were 45 F in the bottom right cooler drawer. In the main cook line prep cooler, portioned pork, corned beef, and egg rolls were between 44 and 51 F. It was stated that all of the above-mentioned food items had been in the prep coolers for over four hours, or it was otherwise unknown how long they had been in the cooler, aside from the egg rolls. An employee stated that these had been in the cooler for less than a couple hours. These were moved to a working cooler to come back down to 41 F. The other food items were all discarded as it was not known how long they had been above 41 F. CORRECTED. This is a repeat violation."
Hungry Howie's Pizza, 916 S. Main St., Eaton Rapids
Violation: Priority foundation
Inspection date: April 1
Inspection type: Follow-up
Problem: Date marking
Comments: "See SWORD report from 3/6/24 for initial inspection. The facility is still marking TCS (time/temperature controlled for safety) foods with a discard date that is 1 day beyond the required seven-day hold time. Ensure that foods that are date marked for seven day hold time, such as opened sausage, ham, and pepperoni, are marked where the date of opening/prep is day one, and six more days are added to that. For instance, ham opened on 4/1/24 shall be marked to be used or discarded by 4/7/24. Due to the facility still marking all foods with one extra day, another follow-up will occur."
Los Tres Amigos Hacienda, 5010 W. Saginaw Hwy., Lansing
Violation: Priority
Inspection date: April 11
Inspection type: Routine
Problem: Temperature of food
Comments: "At the time of inspection, the facility's hot holding unit located at cook line was observed holding TCS food (time/temperature control safety food) such as cheese queso around 98 degrees F and churros around 71 degrees F. The facility stated they were brought out an hour prior to inspection. The employee turned the hot holding unit temperature up and reheated the food items up to 165 degrees F and put the TCS food back into hot holding unit. CORRECTED."
Violation: Priority foundation
Problem: No paper towels
Comments: "At the time of inspection, the facility's hand sink located at server area was observed without paper towel. The PIC replaced paper towel dispenser batteries during inspection. CORRECTED."
McDonald's, 4015 W. Saginaw Hwy., Lansing
Violation: Priority
Inspection date: April 1
Inspection type: Follow-up
Problem: Sanitizing
Comments: "The facility repaired dish machine and read 50 ppm of chlorine sanitizer. The facility had ECO lab repair dish machine during follow up inspection. CORRECTED."
McDonald's, 285 E. Lansing Road, Potterville
Violation: Priority foundation
Inspection date: April 15
Inspection type: Routine
Problem: No soap
Comments: "At the time of inspection, the facility's hand sink located near cook line wasobserved without soap. The facility provided soap during inspection. CORRECTED."
Violation: Priority foundation
Problem: Sink issues
Comments: "At the time of inspection, the facility's hand sink located next to cook line was observed blocked making it not accessible to employee use. The PIC removed the crate and box blocking hand sink during inspection. CORRECTED."
Marco's Pizza, 6209 W. Saginaw Hwy., Lansing
Violation: Priority foundation
Inspection date: April 15
Inspection type: Routine
Problem: "At the time of the inspection, several items such as chicken wings, roast beef, and sausage were observed without a date mark. Ensure that all potentially hazardous foods that are held for more than 24 hours a date marked for at most seven days (prep date + 6). Date marking procedures were revisited with the PIC and corrections were made."
Olivet Middle School, 255 First St., Olivet
Violation: Priority foundation
Inspection date: April 17
Inspection type: Routine
Problem: Cooling methods
Comments: "A container of spaghetti sauce was 139 F at the start of inspection in the walk-in cooler. The sauce was in a plastic container on the bottom shelf of the cooler, secured with a tight-fitting lid. Ensure proper cooling methods are used such as putting food in shallow metal containers, as plastic insulates and keeps the heat in, or placing items on the top shelf of the cooler with the lid off to let the heat escape. The PIC stated they had heated the sauce and set it aside in case they ran out on the service line. They moved the lid off the sauce so it could let the heat out, then ended up discarding the product by the end of inspection anyway as they didn't need it for service. CORRECTED."
Riedy's Pizza, 219 Cochran Ave., Charlotte
Violation: Priority foundation
Inspection date: April 8
Inspection type: Follow-up
Problem: Date marking
Comments: "This is a follow-up inspection from a routine that took place 3-11-24. The follow up is for violation 3 501.17 date marking. This was discussed at time of follow-up. Food items pulled from the freezer were observed date marked at time of follow up as well as boiled eggs and noodles in the cooks' prep cooler. It was stated this is being monitored. VIOLATION CORRECTED: Food items requiring date marking observed date marked. This is stated by the kitchen staff that reminders have been given."
Robin's Nest, 6053 S. Clinton Trail, Eaton Rapids
Violation: Priority
Inspection date: April 10
Inspection type: Routine
Problem: Sanitizing
Comments: "At the time of inspection, the dish machine showed about 30 to 35 ppm on a chlorine test strip when initially ran. Ensure that dish machines that sanitize with chlorine have a concentration between 50 to 100 ppm to properly sanitize food contact surfaces. Corrective Action(s): The water supplied to the machine was found to be around 143 F. The PIC stated the water heater had been turned up recently to try and get drier dishes more quickly. This setting was turned down slightly again at the time of inspection. After priming and being ran several more times, the dish machine showed 50 ppm on a test strip. Monitor. CORRECTED."
Violation: Priority
Problem: Dish machine
Comments: "The atmospheric vacuum breaker on the dish machine was observed to leak during cycles at the time of inspection. The facility is aware and is awaiting delivery of an entire new dish machine. Observation(s): A backflow or back siphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. A follow-up will occur once the new dish machine is installed to ensure that everything is working properly."
Violation: Priority foundation
Problem: Date marking
Comments: "At the time of inspection, a container of sliced ham in the walk-in cooler had a date of 4/2. A container of sliced ham in a prep cooler had a date of 3/31. Ensure RTE TCS foods are only held for seven total days (date of prep/open + six more days) and are marked appropriately. Mark prep dates, freeze dates (if different than prep dates), and pull/thaw dates to ensure that the seven-day timeline is adhered to. The ham in the walk-in was re-labeled to reflect the thaw date. The ham in the prep cooler was discarded by the PIC at the time of inspection. CORRECTED."
Sharing Grace, 6044 S. Clinton Trail, Eaton Rapids
Violation: Priority
Inspection date: April 3
Inspection type: Routine
Problem: Broken dish machine
Comments: "The dish machine was not able to wash, rinse, and sanitize dishes as normal due to having a ruptured water line at the time of inspection. Repair the dish machine so it is working properly. The unit was being worked on at the time of inspection. A follow-up will occur within 10 days."
Subway, 401 S. Main St., Eaton Rapids
Violation: Priority
Inspection date: April 24
Inspection type: Non-foodborne illness complaint
Problem: Plumbing
Comments: "The facility was found to have issues with the restroom plumbing at the time of investigation. Employees stated that they have not been using restroom facilities as much as they can help it, as the toilets do not always flush properly. A couple instances of sewage backing up into the facility from the floor drains has occurred recently. A portable privy was being used by the facility in the meantime, but this was recently taken away as plumbers had resolved the issue at the time. The facility has shown proof that they have another portable privy on order at the moment. While an exact time of delivery has not been provided by the company delivering it, they stated it will be brought in by the end of the day. This is an acceptable temporary measure, but the facility must close entirely and cease all operations until the portable privy is in place and operational, and until this has been verified and approved by the Barry-Eaton District Health Department. Employees closed down the building and locked the doors, printing signs stating that they are closed, and were no longer accepting orders at this time. The facility will be given 10 days to find a permanent solution to the plumbing issue so that employees and customers can properly use the available toilets as before. A follow-up will occur."
Sushi Moto, 436 Elmwood Road, Lansing
Violation: Priority foundation
Inspection date: April 4
Inspection type: Routine
Problem: Sink uses
Comments: "At the time of inspection, the facility's hand sink located next to cookline was observed being used to store utensils and a glove. Code Section: 5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. The PIC removed the utensils and glove from the hand sink. CORRECTED."
Taqueria El Chapparito, 4832 Saginaw Hwy., Lansing
Violation: Priority
Inspection date: April 25
Inspection type: Routine
Problem: Temperature of food
Comments: "At the time of inspection, the facility was found to have an issue with their walk-in cooler not holding foods at 41 F or below. The cooler was found to only be 45 F at the coldest part after having the door shut for 15 minutes. The PIC immediately called the refrigeration repair company to come out and inspect the unit, and they arrived during inspection. Additionally, multiple containers of salsa verde were found to be 44 to 47 F in a salsa cooler near the front service counter. The walk-in cooler was repaired during inspection, with temperatures observed dropping to 38 F. As it was not known how long food had been above 41 F, open items were discarded at the time of inspection. The salsa verde in the front service cooler was also discarded for this reason. CORRECTED."
Violation: Priority
Problem: Time as a public health control
Comments: "A container of cooked peppers and onions was found to be around 120 F on the cook line. The PIC stated that these were initially cooked within the past hour and a half. The facility does have a TPHC policy to hold cooked vegetables for four hours or less, as they do discard them after the lunch rush. However, the container did not have any marking indicating the time that the food needed to be discarded. Ensure that foods held under a TPHC policy are always clearly marked to indicate the discard time. The PIC added a sticker reflecting this time to the container. CORRECTED."
Violation: Priority foundation
Problem: Hand washing location
Comments: "An employee was observed washing their hands in the three-compartment sink. Ensure that employees are only ever washing hands in the provided hand sinks. The PIC discussed this with the employee, and they properly their hands at the time of inspection. CORRECTED."
Violation: Priority foundation
Problem: Storage of rendered animal fat
Comments: "At the time of inspection, several containers of rendered animal fat were observed stored at room temperature on a shelf in the kitchen. The facility has not been approved to store rendered animal fat without temperature control. The fat is considered TCS (time/temperature controlled for safety) and so must be held at 41 F or below at all times, and date marked to be held for seven days or less. As this has not been approved by the Barry-Eaton District Health Department, all rendered fat was discarded at the time of inspection. CORRECTED."
Violation: Priority foundation
Problem: Temperature of food
Comments: "At the time of inspection, the facility was found to have several food items cooling with improper cooling methods, including cut lettuce, tomatoes, guacamole, and pico de gallo in the main prep cooler, as well as cooked rice and beans in the walk-in. All items were between 44 and 49 F. The rice and beans were in deep plastic containers with lids on. The PIC stated that they had made all of the items in the prep cooler within the past hour. They also stated that the rice and beans in the walk-in had recently been out at room temp as they scooped the food out to be put out on the service line. Prep coolers are designed to hold already-cold foods, and foods that need to cool back down to 41 F need to have the lids left off to facilitate heat transfer. The PIC moved the prep cooler items to a working cooler to quickly reach 41 F. As the rice and beans had been made the day before and were in the walk-in cooler that was not holding at 41 F or below anyway, they were discarded at the time of inspection. CORRECTED. This is a chronic violation. The facility will be visited again to fill out a risk control plan (RCP) to address how this issue will be addressed moving forward. A follow-up will occur."
Wingstop, 5857 W. Saginaw Hwy., Lansing
Violation: Priority
Inspection date: April 15
Inspection type: Routine
Problem: Sink issues
Comments: "At the time of inspection, the facility's mop sink was observed with a T at the faucet with one end connected to hose (approved) and the other connected to a sprayer (not approved). The mop sink only has an atmospheric vacuum breaker which is not able to function properly when a downstream attachment such as a spray nozzle is attached and creating constant pressure. The mop sink was observed leaking during inspection. The facility removed the nozzle from the hose during inspection. CORRECTED."
Violation: Priority foundation
Problem: No soap
Comments: "At the time of inspection, the facility restroom hand sink was observed without soap. The PIC provided soap during inspection. CORRECTED."
Violation: Priority foundation
Problem: Long nails
Comments: "At the time of inspection, the facility's PIC was observed preparing food withlong nails. The PIC was informed to wear gloves when working with exposed food. CORRECTED."
Zaytoon Mediterranean, 940 Elmwood Road, Lansing
Violation: Priority foundation
Inspection date: April 25
Inspection type: Routine
Problem: No paper towels
Comments: "At the time of inspection, the facility's front service hand sink was observed without paper towel. The PIC provided paper towel during inspection. CORRECTED."
Violation: Priority foundation
Problem: Date marking
Comments: "At the time of inspection, the facility was observed holding four containers of cut tomatoes, two containers of rice, and falafel without a proper date marking system being used. The PIC stated the food items were made the day prior to inspection and added the discard dates of 04/26/2024 for Friday. CORRECTED."
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: Eaton County restaurant inspections: Lack of working toilets shuts down restaurant
