Ingham County restaurant inspections: Raw chicken on vegetables, raw pork over pasta
LANSING — When county health inspectors visit local restaurants, they document problems that need addressing to meet Ingham County's health code.
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 restaurants alphabetized N-Z for the month of February. The inspections for restaurants alphabetized A-M were published last week:
Paradise Biryani Pointe, 4760 Marsh Road, Okemos
Violation: Priority
Inspection Date: Feb. 6
Inspection Type: Follow-up critical
Problem: Food storage
Comments: "2/6/24 Corrected: Observed raw shell eggs on a separate shelf, at time of follow up inspection. Continue to store raw shell eggs, so that they are stored below ready-to-eat foods and/or separated by space or container, to prevent accidental contamination, if the eggs were to crack/break."
Violation: Priority
Problem: Drain line
Comments: "2/6/24 Corrected: Observed there were air gaps on the prep sink drain line and the ice machine drain line(s). Ensure that these drain lines are always air gapped."
Violation: Priority foundation
Problem: Damaged cans
Comments: "2/6/24 Corrected On-site: at time of follow-up inspection, observed a can that was severely dented on the side/top/bottom seam(s). I asked PIC to assess cans for damage and he pulled two damaged cans (including the one that I observed) from the can storage area and discarded them, at time of follow up inspection today. Continue to monitor cans to ensure that they are not dented on the seam/damaged and ensure discard/return to supplier if damaged."
Violation: Priority foundation
Problem: Labeling
Comments: "2/6/24 Corrected: At time of follow up inspection, bottles of toxic chemicals were observed to be labeled with the common name of the contents."
Pho 777, 4758 Marsh Road, Okemos
Violation: Priority
Inspection Date: Feb. 6
Inspection Type: Routine
Problem: Food temperature
Comments: "Observed time/temperature controlled for safety foods (chili sauce) on a table in the dining room in jars with temperatures over 41 degrees F, during the inspection, as follows: in-house prepared oil and chili pepper sauce at room temperature (label states that it contains garlic as well). Observed pans of cured and fermented pork prepared on-site at facility (PIC reports that the pork is ground and salt and vinegar and spices and red coloring is added and then the pork is left out at room temperature for 5 days and then reportedly offered for consumption) and NO approved HACCP and/or variance for this process is present at facility. Temperature of the pans of pork was verified at 57 degrees F today, at time of inspection, as it was reportedly prepared this morning. PIC removed the pans of fermented/cured meat from the facility, at time of inspection. PIC was directed by inspector to discard the temperature controlled for safety food that was at improper cold holding temperatures, as they report this is facility's corrective action procedure for food held at improper cold holding temperatures for unverifiable amount of time. NO TCS food that has been held at improper cold holding temperatures for an unverifiable amount of time may be served from this facility. A follow up inspection will be conducted in order to verify compliance."
Violation: Priority
Problem: Food storage
Comments: "Observed raw chicken resting on bucket of bean sprouts and raw pork over cooked noodles, in the walk-in cooler. With regard to the storage of raw animal foods as specified under subparagraph 3-302.11(A)(2), it is the intent of this Code to require separation based on anticipated microbial load and raw animal food type (species). A follow up inspection will be conducted in order to verify compliance."
Violation: Priority
Problem: Labeling
Comments: "Observed chili sauce labeled incorrectly on food packaging for food offered for individual sale. Label does not identify the facility by full name and address and the label states one of the ingredients is "garlic"; however the PIC reports that the sauce no longer contains garlic and that they are just using the old labels for the sauce jars. There are no storage instructions, or datemarking and this is an in-house prepared sauce that is assumed to be time/temperature controlled for safety food UNLESS this product is commercially tested and proven to be shelf stable. Sources of packaged food must be labeled in accordance with law. Proper labeling of foods allows consumers to make informed decisions about what they eat. Many consumers, as a result of an existing medical condition, may be sensitive to specific foods or food ingredients. This sensitivity may result in dangerous medical consequences should certain foods or ingredients be unknowingly consumed. In addition, consumers have a basic right to be protected from misbranding and fraud. Items must be labeled accordingly as described in the Code of Federal Regulations. REMOVE all jars of this sauce from facility and ensure proper labeling and proper storage and datemarking BEFORE offering any product for customer grab-and-go access. A follow up inspection will be conducted in order to verify compliance."
Violation: Priority foundation
Problem: No paper towels
Comments: "No paper towel at the wait station hand sink. Provisions must be provided for hand drying so that employees will not dry their hands on their clothing or other unclean materials. Monitor to ensure that paper towel is always available at the hand sink. A follow up inspection will be conducted in order to verify compliance."
Violation: Priority foundation
Problem: Sink accessibility
Comments: "Observed items resting in the hand sinks (towels, power strip, wiping bucket). Observed items blocking accessibility to three hand sinks. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Ensure that ALL hand sinks are always accessible for handwashing and used exclusively for handwashing. A follow up inspection will be conducted in order to verify compliance."
Violation: Priority foundation
Problem: No variance
Comments: "Observed pans of cured and fermented pork prepared on-site at facility (PIC reports that the pork is ground and salt and vinegar and spices and red coloring is added and then the pork is left out at room temperature for 5 days and then reportedly offered for consumption) and NO approved HACCP and/or variance for this process is present at facility. Temperature of the pans of pork was verified at 57 degrees F today, at time of inspection, as it was reportedly prepared this morning. PIC removed the pans of fermented/cured meat from the facility, at time of inspection. Specific food processes that require a variance have historically resulted in more foodborne illness than standard processes. They present a significant health risk if not conducted under strict operational procedures. These types of operations may require the person in charge and food employees to use specialized equipment and demonstrate specific competencies. The variance requirement is designed to ensure that the proposed method of operation is carried out safely. Discontinue service of these items until a determination can be made as to the process and requirements. A follow up inspection will be conducted in order to verify compliance."
St. Katherine's Episcopal Church, 4650 N. Meridian Road, Williamston
Violation: Priority foundation
Inspection Date: Feb. 15
Inspection Type: Routine
Problem: No test strips
Comments: "Test strips to test sanitizing solution concentration (or Quaternary ammonium tablets) were not available for use on-site at facility. Testing devices to measure the concentration of sanitizing solutions are required. A follow-up inspection will be conducted in 10-30 days in order to verify compliance. PIC may provide a photograph/email/text to verify correction and a follow-up report will be generated when documentation of the correction is provided."
Saroki's Crispy Chicken & Pizza, 1619 Haslett Road, Haslett
Violation: Priority
Inspection Date: Feb. 14
Inspection Type: Routine
Problem: Food Storage
Comments: "Observed raw fish on shelf, over pre-portioned dressing cups, in the walk-in cooler. Ready-to-eat foods must be above all raw animal foods and separate from raw animal foods. Storage order for raw animal products should be as follows; fish and seafood above whole cuts of beef and pork, below whole cuts store ground meat and ground fish, on the bottom store ground poultry and whole cuts of poultry. Raw shells eggs must be stored below ready-to-eat foods and separate from other foods (may be stored on same shelf with seafood and fish - as long as they are separated by space and container). ALL raw foods should be kept separate by space AND container, to prevent accidental contamination. A follow up inspection will be conducted in order to verify compliance."
Violation: Priority
Problem: Food temperature
Comments: "Observed time/temperature controlled for safety foods on the hot holding plate unit with temperatures below 135 degrees F, during the inspection, as follows: pizza at 105.7 degrees F and stromboli at 111.8 degrees F. PIC and inspector checked facility's thermometer and inspector's thermometer in an ice and water bath; inspector's - Aquatuff 351 read 32.4 degrees F and facility's thermometer read 31.3 degrees F, while probes were immersed in ice and water bath."
Violation: Priority
Problem: Sanitizing
Comments: "Spray bottle of bleach and water sanitizing solution was too strong (200+ppm), as tested today. PIC reports that the spray bottle solution is used on cutting boards (food contact surface). The bleach should be at the level of 50-100ppm for chlorine bleach and water solution for wiping cloth buckets/spray bottles. Regularly check the concentration of the wiping cloth bucket/spray bottle to ensure that the chlorine bleach concentration is at 50-100ppm. A follow up inspection will be conducted in order to verify compliance."
Violation: Priority foundation
Problem: No test strips
Comments: "Test strips to test sanitizing solution concentration (chlorine) were not available for use on-site at facility. Provide test strips that are readily available to ensure the proper concentration of sanitizer (chlorine) and water. A follow up inspection will be conducted in order to verify compliance."
Violation: Priority foundation
Problem: Sink accessibility
Comments: "Observed items (food storage) blocking accessibility to the hand sink. Ensure that hand sinks are always accessible for handwashing and used exclusively for handwashing. A follow-up inspection will be conducted in order to verify compliance."
Violation: Priority foundation
Problem: Labeling
Comments: "Spray bottles of cleaner/sanitizer were located in the facility that were not labeled with the common name of the contents. Label all bottles of cleaner/sanitizer/degreaser with the common name of the contents.A follow up inspection will be conducted in order to verify compliance."
SideBar, 246 E. Saginaw St., East Lansing
Violation: Priority
Inspection Date: Feb. 16
Inspection Type: Routine
Problem: Drain line
Comments: "Observed bar hand sink and rear beer cooler drain line need air gap, lines have fallen below flood line. Provide proper air gab. *A photo can be emailed directly as proof of correction."
Sir Pizza, 1818 S. Cedar St., Lansing
Violation: Priority foundation
Inspection Date: Feb. 6
Inspection Type: Routine
Problem: No certified manager present
Comments: "No certified manager was present and no certification was observed during the inspection."
Spare Time Entertainment Center, 3101 E. Grand River Ave., Lansing
Violation: Priority
Inspection Date: Feb. 1
Inspection Type: Routine
Problem: Sink setup
Comments: "The spray arm located at the three compartment sink hangs below the flood rim of the sink. Need to repair the hose so it does not go below the sink rim or replace with a faucet or new spring on the spray arm hose."
Violation: Priority
Problem: Chemical spray storage
Comments: "Spray bottles of chemicals need to monitor where employees are laying the chemical spray bottle. Observed one in the bar by the liquor bottles. Observed one on the counter of the wait station. corrected. They were moved."
Violation: Priority foundation
Problem: No test stripss
Comments: "No chlorine test strips on site to monitor the sanitizer level at the dish machine. Provide chlorine test strips."
Violation: Priority foundation
Problem: No soap
Comments: "No soap at the hand sink in the private bar/bowling alley room. Provide so it available when room used. No soap in the wait station at the hand sink. Corrected was refilled while at the station."
Stateside Deli, 3552 Meridian Crossing Drive, Okemos
Violation: Priority foundation
Inspection Date: Feb. 5
Inspection Type: Follow-up critical
Problem: Proper disclosure
Comments: "2/5/24 CORRECTED: This follow up report is to document/verify the status of priority and/or priority foundation violation(s) cited during the routine inspection. The violation(s) has/have been corrected. A/n photograph/text/email has been provided by facility representative to document the correction of the violation; therefore, the violation is considered corrected and the follow up is APPROVED. The consumer advisory is now correct on the on-line version of menu and the printed in facility menu (LAW VERSION)."
Steele Street Elementary, 531 Steele St., Mason
Violation: Priority foundation
Inspection Date: Feb. 1
Inspection Type: Follow-up critical
Problem: Date marking
Comments: "Datemarking procedures in place. Reviewed with PIC."
Stober's Bar, 812 E. Michigan Ave., Lansing
Violation: Priority
Inspection Date: Feb. 14
Inspection Type: Routine
Problem: Sanitizing
Comments: "No sanitizer at the sanitizer sink compartment. Corrected."
Violation: Priority foundation
Problem: No sanitizer test strips
Comments: "No sanitizer test strip to monitor the sanitizer level at the three-compartment sink. Provide."
Violation: Priority foundation
Problem: Labeling
Comments: "A squeeze bottle had chlorine bleach in the container. The bottle was unlabeled. Need to label the bottle, so not missed used. Corrected."
Subway, 2375 N. Cedar St., Holt
Violation: Priority
Inspection Date: Feb. 7
Inspection Type: Routine
Problem: Food temperature
Comments: "Observed time/temperature controlled for safety foods in the cooler with temperatures over 41 degrees F, during the inspection, as follows: 44-54 degrees F. PIC immediately began to discard TCS food observed over 41 degrees F and shut down the facility until the walk-in cooler could be serviced. A follow-up inspection will be conducted in order to verify compliance."
Sushiya, 529 E. Grand River Ave., East Lansing
Violation: Priority
Inspection Date: Feb. 13
Inspection Type: Routine
Problem: Storage of chemicals
Observation: "Observed sanitizer bucket with Quat too close to single service items in the front prep area."
Taco Bell, 5634 S. Cedar St., Lansing
Violation: Priority
Inspection Date: Feb. 27
Inspection Type: Routine
Problem: Sanitizing
Comments: "The sanitizer concentration for quat in the 3 compartment sink is at less than 150 ppm. Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Corrected at Time of Inspection: Yes."
Violation: Priority foundation
Problem: Sink use
Comments: "Hand sink at drive thru is being used for dumping beverages."
Wendy's, 529 N. Clippert St., Lansing
Violation: Priority
Inspection Date: Feb. 2
Inspection Type: Routine
Problem: Storage
Comments: "Spray bottles located. Cook line. Corrected."
Violation: Priority foundation
Problem: Hot water
Comments: "Need to ensure that all the hand sink have hot water minimum of 100 degrees F at the hand sinks. Washed hands and water was cold."
Wendy's, 4850 Marsh Road, Okemos
Violation: Priority
Inspection Date: Feb. 12
Inspection Type: Routine
Problem: Food temperature
Comments: "Observed improper re-heating procedure; when assessing temperature of chili in the hot holding/warming unit, temperature was verified at 95-113 degrees F and it had been nearly two hours since the chili was placed in this unit. NOT heating food to 165 degrees F within two hours. PIC immediately moved chili into microwave safe pans and began rapid heating of chili and the temperature was verified at 179 degrees F, during the inspection. When food is held, cooled, and reheated in a food establishment, there is an increased risk from contamination caused by personnel, equipment, procedures, or other factors. Monitor re-heating to ensure that food is re-heated to at least 165 degrees F for 15 seconds, within two hours. A follow up inspection will be conducted in order to verify compliance."
Wendy's, 413 S. Cedar St., Lansing
Violation: Priority foundation
Inspection Date: Feb. 8
Inspection Type: Routine
Problem: Date marking
Comments: "Tomatoes and lettuce that was prepped and paned in the walk in cooler were not date marked. Must have items dated in the walk in cooler if not in there original containers."
Wendy's, 439 N. Cedar St., Mason
Violation: Priority
Inspection Date: Feb. 9
Inspection Type: Routine
Problem: Food temperature
Comments: "Observed Chili in warmer up front holding at 120F, this should be at at least 135F PIC discareded current chili and increased temp of holder and will continue to monitor any other chili that goes into warmer. PIC immediately began to discard the temperature controlled for safety food that was at improper cold holding temperatures and relocate temperature controlled for safety food that was still at proper cold holding temperatures to other units that were capable of proper cold holding, as they report this is facility's corrective action procedure for food held at improper cold holding temperatures for unverifiable amount of time. Some foods that did not require cold holding (examples: fresh cut mushrooms and uncut tomatoes), were not discarded. PIC reports that they will monitor the cooler and call for service. No temperature controlled for safety food may be stored in any unit unless it is capable of maintaining food at 41 degrees F or below. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 41 degrees F to 135 degrees F too long. A follow up inspection will be conducted in order to verify compliance."
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: Ingham County restaurant inspections: Raw chicken on vegetables, raw pork over pasta
