CLOSE

Oakland County Health Division in June inspected several dozen Novi establishments that serve food to the public and cited 34 for violating priority provisions of the Michigan Modified Food Code. 

Priority items, such as correct cooling temperatures and proper food storage methods, help prevent food-borne illness. Priority violations are the most serious of Michigan Modified Food Code infractions.

Hometown Life lists local establishments that incurred priority violations during routine monthly restaurant inspections, along with the actions they took to remedy the problem. Here’s the list for June:

Auntie Anne’s Soft Pretzels, 27500 Novi

1. Ice bin drain line not provided with at least a one inch air gap above the flood level rim of the floor drain due to a container. Operator moved container to provide noted drain line with at least a one inch air gap above the flood level rim of floor drain.

BD’s Mongolian Grill, 43155 Main St.

1. A bag of lettuce (spring mix), and bean sprouts were stored next to raw shell eggs in the walk-in refrigeration unit; Raw shell eggs were stored next to miniature cob corn, and lima beans on the self-service buffet table in the dining room; Raw chicken was stored next to cooked Polish sausage on the self-service buffet table in the dining room. The spring mix was moved to a safe location above the raw eggs, and shielding was utilized between the bean sprouts and the raw eggs. Shielding was utilized between the raw egg and the lima beans and corn. Shielding was utilized between the raw chicken and the sausage.

2. Four spray bottles of cleaner were observed on top of the dish machine. The operator moved the cleaners to a safe location below and away from the dish machine.

Bistro Concession, 40000 High Point Dr.

1. Observed the following potentially hazardous, ready-to-eat foods held past the facility use by date inside the one door reach-in cooler with attach top loader: A. Beyond burger with a 6/7 discard date mark, B. Pepperoni with a 6/16 discard date mark, C. Hot dog with a 5/24 discard date mark. Today is 6/18. Person in charge discarded all of the noted food.

2. Observed a watermelon stored in a plastic grocery bag inside the one door reach-in cooler. Person in charge removed the noted item from the plastic shopping bag.

3. Observed boxes of sun screen stored above boxes of dry storage customer food on dry storage shelves. Person in charge stored the noted chemicals below, away, and separate from food, equipment, utensils, linens, and single-service or single-use articles.

Black Rock Bar and Grill, 44175 12 Mile

1. IVP RAW TUNA STEAKS SKINLESS, BONELESS 6OZ, Yellow Fin Tuna (Thunnus albacares) on two sheet trays inside the walk-in cooler. At the time of the inspection the food service establishment discarded all of the (28) IVP RAW TUNA STEAKS SKINLESS, BONELESS 6OZ, Yellow Fin Tuna (Thunnus albacares) on two sheet trays inside the walk-in cooler and the Hold Order Tags were removed by OCHD. (07/03/2019)

2. Observed two packages of ROP tuna 6oz filets improperly holding at 53F for more than 4 hours per the person in charge inside the top loading cooler located near the exit door of the kitchen. Person in charge discarded all of the noted ROP tuna 6oz filets inside the top loading cooler.

Blaze Fast-Fired Pizza, 26401 Novi

1. Eight containers of fresh mozzarella with a manufacturers expiration date of 6/18/19 are stored in the walk in cooler. The person in charge discarded the noted food items.

2. The dish machine has a concentration of chlorine sanitizer of less than 50ppm. The person in charge repaired the dish machine and a concentration of 100ppm was measured per test strip.

3. A sanitizer bucket is stored next to a case of powerade on the shelf to the right of the pizza oven; A sanitizer bucket is stored above boxes of sweetener in the cabinets underneath the beverage machines in the lobby. The person in charge repaired the dish machine and a concentration of 100ppm was measured per test strip.

4. A sanitizer bucket is stored next to a case of Powerade on the shelf to the right of the pizza oven; A sanitizer bucket is stored above boxes of sweetener in the cabinets underneath the beverage machines in the lobby. The person in charge moved the chemicals to an area that is not above or near food, equipment, utensils, linens, and single-service or single-use articles.

Border Cantina, 31420 Novi

1. Raw shrimp observed stored next to ready-to-eat taquitos in the two door reach in cooler on the make line. Ready-to eat-food was moved to the shelf above the raw shrimp.

2. Chlorine sanitizer bucket at the dish machine observed empty. A new sanitizer bucket was connected to the dish machine. The dish machine was observed providing the recommended concentration of chlorine sanitizer.

Cherry Blossom Japanese Restaurant, 43588 West Oaks Dr.

1. Observed the following foods to be expired, with mold-like growths, or dark brown spoiled like discoloration:

A. Ginger stored in the two door reach-in cooler covered in mold like growths

B. Ramen somi soup with a 12/4/2018 manufacture use by date.

C. Gallon of milk inside the walk-in cooler with a 06/17/2019 manufacture use by date.

D. Mint with large brown discoloration stored in a one door reach-in cooler located at the sushi bar.

Person in charge discarded all of the noted food.

2. Observed the following cross contamination:

A. Palate of raw shell eggs stored on a box of miso inside the walk-in cooler

B. Box of raw shell eggs stored against a box of cabbage inside the walk-in cooler

C. Buckets of sealed soy sauce stored underneath a large prep sink use to prepare raw fish.

Person in charge moved all raw animal products below and separate from cooked and ready to eat foods, and according to final required cook off temperature.

3. Observed a plate of the following potentially hazardous food at 76F placed at the makeline without temperature control for 4 hours per the person in charge: A. Shrimp tempura, B. Rangoon, C. Egg rolls. Person in charge discarded all of the noted food.

4. Observed the dish machine chlorine sanitizer bucket empty. Person in charge provided chlorine sanitizer to the dish machine.

5. Observed a dead rat underneath the dry storage room shelving, dead rat was observed with feces and urine expelled from it and onto the floor; Observed the floor of the dry storage room covered in rat feces. At the time of the inspection the noted dead rat was observed removed, and the noted floor was observed washed, rinsed, and sanitized with chlorine sanitizer. (07/18/2019)

Chili’s, 20901 Haggerty

1. Observed the following potentially hazardous foods improperly holding at 48-51F inside the two-drawer cooler underneath grill for 1 hour per the person in charge: A. Raw salmon, B. Raw ground beef, C. Raw steak. Person in charge rapidly cooled all of the noted items to 41F.

Diamond Jim Brady’s of Novi, 43271 Crescent Blvd.

1. A large deep pan of facility made soup observed cooling at 121F for over 2 hours in the walk in cooler. Noted food was discarded.

2. The following time/temperature control for safety foods observed holding improperly in the three door reach in cooler and adjoining top loader on the make line at 46F-56F for 2 and a half hours: Facility made tomato sauce, stewed tomatoes, spinach, coleslaw, cooked peas, blue cheese, chorizo, roast corn, facility made caper butter, whipping cream. Cooler had an ambient temperature of 44.6F. Noted items were put on ice and kept at 41F or below.

Dragon Breath, 27500 Novi #16/17

1. The person in charge has been washing their hands in the restroom as their primary method of handwashing and not washing their hands again when they return from the restroom; The person in charge handled a container of bleach and then continued to scoop food into a bowl before first washing their hands. The person in charge washed their hands and proper times to wash hands were discussed.

2. No sanitizer available in the facility. Person in charge has been washing and rinsing equipment with no sanitizing step intended. An EPA registered chlorine sanitizer was provided. Proper warewashing was discussed with the person in charge.

Emagine Novi, 44425 12 Mile

1. Cooked ground beef cooling at 90F for 4 hours per operator in top loader cooling unit small reach-in cooler across from pizza oven. Operator discarded noted food.

Jimmy John’s, 39765 Grand River Ave.

1. The following foods are at 47F-48F in the reach in cooler on the make line and were sliced/shredded over four hours ago per the person in charge: 1) Three containers of shredded lettuce tightly packed and tightly wrapped in plastic containers. 2) A container of tightly packed and tightly wrapped sliced tomatoes in a plastic container. The person in charge discarded the noted food items.

2. Unable to locate a non-carbonated backflow device for the beverage machine. Backflow device observed installed 7/9/19.

Kung Fu Tea, 44325 12 Mile

1. Observed the ice bin drain line less than 1 inch above the floor drain. An air gap of at least 1 inch was observed provided.

2. Observed chlorox wipes stored against herb juice on a dry storage shelf in the prep kitchen. Person in charge stored the noted chemicals below, away, and separate from food, equipment, utensils, linens, and single-service or single-use articles.

La Herradura Mexican Grill and Bar, 47690 Grand River Ave.

1. Ground beef stored above a can of pineapples in top loading cooler unit reach in cooler on makeline. Operator stored noted ground beef below and away from ready-to-eat foods.

2. Salsa at 49F for 1 hour per operator on prep table across from steam table. Operator placed noted food in walk-in cooler to rapidly cool to 41F or below.

3. Tortilla’s stored in shopping bag on top loader cooling unit on cookline. Operator removed noted tortilla’s from shopping bag.

Magna Seating, 30020 Cabot Dr.

1. Six containers of “Ancho” flavor concentrate containing roasted red peppers with manufacturers expiration dates of 2/16/19 are stored in the walk in cooler; A container of ricotta cheese with a manufacturers expiration date of 10/29/18 is stored in the walk in cooler. The person in charge discarded the noted food items.

Noodletopia, 44175 W. 12 Mile

1. Raw chicken stored next to ready to eat food in the walk in cooler. Noted foods were arranged so that raw animal products are stored below and away from ready to eat foods and raw animal products are stored according to their final cook off temperatures in the manner noted above.

2. A tray of raw eggs observed sitting out at room temperature on a small table in the cooking area on the far left side of the restaurant for one hour at 73F. Noted items were moved to a cooler to hold at 41F or below.

Novi Coffee and Tea, 47490 Grand River Ave.

1. Raw shell eggs observed stored next to ready to eat produce in the large two door reach in cooler across from the office area. Operator arranged the foods so that raw animal products are stored below and away from ready to eat foods and raw animal products are stored according to their final cook off temperatures.

Novi Ice Arena, 42400 Nick Lidstrom Dr.

1. Observed the quaternary ammonium sanitizer bottle empty near the three compartment sink and no sanitizer present inside of the concession stand. Person in charge provided sanitizer.

Novi Robin, Inc., 43250 Crescent Dr.

1. Three gallons of 1% milk with a manufacturers expiration date of 6/12 and one gallon of 1% milk with a manufacturers expiration date of 6/13 are stored in the walk in cooler. The person in charge discarded all of the noted food items.

2. Degreaser is stored next to clean equipment on the shelf underneath the dump sink on the main cook line. The person in charge moved the chemical to an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.

Novi Senior Center, 25075 Meadowbrook

1. The blade for the deck mounted can opener is soiled and it is unknown when it was last used per the person in charge. The person in charge moved the noted can opener to the three-compartment sink to be washed, rinsed, and sanitized.

Pinkberry, 27500 Novi

1. Opened container of milk with no facility date mark and unknown when opened per operator in small reach-in cooler next to register. Operator discarded noted item.

2. Faucet of prep sink not provided with at least a one inch air gap above the flood level rim of the sink due to blender rinser hose being connected across from register. Operator removed the hose from the noted faucet and provided a one inch air gap above the flood level rim of the sink.

3. Wiping cloth bucket containing quat sanitizer stored next to single use souflee cups on prep counter next to prep sink in front of facility. Operator stored noted wiping cloth bucket in a designated area below and away from customer single use items.

Red Lobster, 27760 Novi

1. A container of mashed potatoes observed holding improperly at 128F for 1 hour  in the hot holding unit below the microwave on the make line. Noted food was reheated to 165F and maintained above 135F.

2. Large container of coleslaw in the small walk in cooler near the prep sink observed held in the facility past the facility provided discard date. Noted item was discarded.

3. No air gap observed between the end of the drain line of the ice table next to the grill on the cook line and the floor drain. An air gap was provided. (6/25/19)

Riki Sushi, 42165 14 Mile

1. Food employee observed breading raw chicken that had been dipped in a raw egg batter, then portioned out cups of soups without washing their hands and changing gloves. Glove usage was discussed with the employee.  Employee washed hands and put on new single-use gloves and continued to properly use single-use gloves.

2. Hamburger patties in a container with a tight fitting lid stored in the walk in cooler observed cooling at 45F overnight. Noted items were discarded.

3.The following potentially hazardous foods observed holding improper out at room temperature between 45F and 104F for 40 minutes: 1) Large bowl of cooked mashed potatoes on the prep table next to the three compartment sink. 2) Small container of facility made tarter sauce on the small cart near the swinging door to the cooking area. 3) Several plates of chopped salad resting on top of the containers in the top loader across from the left prep sink, observed holding improperly at 55F for 30 minutes. Noted items were moved to a working cooler to maintain at 41F or below.

4. Cooked mashed potatoes observed held in the facility for over 7 days. Noted items had a discard date of 6/17. Noted food was discarded.

5. Chlorine sanitizer solution at the three compartment sink observed at a concentration of 10ppm. Sanitizer solution was observed at the manufacturers recommended concentration. (7/16/19)

Sanders Candy and Dessert Shop, 27500 Novi

1. Chemical tablets for caffeine machine stored next to coffee cups on counter next to coffee maker. Operator stored noted chemicals in a designated area below and away from customer utensils.

Starbucks, 27855 Cabot Dr.

1. Observed the ice bin drain line less than 1 inch above the flood rim level of the floor drain. Operator provided an air gap of at least one inch between the drain line of the noted equipment and the flood rim of the floor drain.

Suburban Collection Showplace West Concession, 46100 Grand River

1. Observed an opened package of hot dogs, opened for an unknown amount of time per the person in charge stored in the tall two door reach-in cooler. Discard all of the noted food.

Subway, 43432 West Oaks

1. Ice machine drain line without at least a 1 inch air gap above flood level rim of floor drain. Noted ice machine drain line provided with a 1 inch air gap from flood level rim of floor drain.

S V Temple, 26233 Taft

1. Three containers of boiled milk cooling for yogurt prep at 107F for unknown amount of time per operator on prep table next to wok table. Operator discarded noted food.

2. Grey Rubbermaid container holding lemon dressing on prep table of makeline. Operator moved noted food to cooking pot.

3. Lighter stored above seasonings on dry good rack across from stove; Floor cleaner stored next to clean utensils on shelf below wok table. Operator stored noted chemicals in a designated area below and away from customer foods and utensils.

4. Employee medicine stored above seasoning containers on dry good rack across from stove. Operator stored noted medicine in a designated area below and away from customer foods.

Taco Bell, 21090 Haggerty

1. Rethermalizer drain line not provided with at least a one inch air gap above the flood level rim of the floor drain. An air gap was created.

Towneplace Suites by Marriott International, 42600 W. 11 Mile

1. Two boxes of Land O’ Lakes fresh buttery spread with manufacturer expiration dates of 4/19/19 and 6/24/19 are stored in the one door stand up cooler near the dry storage shelves. The person in charge discarded the noted food items.

Shiro Restaurant, 43180 Nine Mile

1. Observed a food employee attempt to wash their hands in a dump sink with only running water and no soap located at the cookline. Food employee washed their hands using soap at the handwashing sink.

2. Observed a food employee handle raw chicken at the cookline then proceed to change tasks (handle clean equipment and utensils) without washing their hands. Food employee washed their hands using approved handwashing methods.

3. Observed whip cream with a best by date of 11/28/18 inside the salad top loading cooler; Observed a block of mozzarella with mold like growths inside the downstairs walk-in cooler. Person in charge discarded all of the noted items.

4. Observed the following cross contamination: A. Raw shell eggs stored above strawberries inside the large two door reach-in cooler located across from the salad station, B. Large bowl of raw shrimp stored against a package of saran wrap on a prep surface near the cookline, C. Raw shell eggs stored above packages of tomatoes and cream cheese inside the downstairs walk-in cooler. D. Bowl of raw shrimp stored against packages of tomatoes inside the downstairs walk-in cooler. Person in charge moved all raw animal products below and separate from cooked and ready-to-eat foods, and according to final required cook off temperature.

5. Observed the following potentially hazardous food improperly holding on prep tables near the service line for 1 hour without temperature control per the person in charge at 58-73F: A. Octopus, B. Mussels, C. Cut cabbage. D. Cooked hardboiled egg, E. Raw shrimp. Observed the following potentially hazardous food improperly holding in the small cookline two door reach-in cooler and top loading cooler for 3 hours per the person in charge at 46-50F: A. Sliced tomatoes, B. Salsa, C. Fish cakes. Observed the following potentially hazardous food improperly holding in the small two door sushi reach-in cooler for 3 hours per the person in charge located at the end of the makeline at 47-49F: A. Tuna, B. Crab, C. Salmon, Salsa. Observed the following potentially hazardous food improperly holding in the small two door sushi reach-in cooler located at the beginning of the makeline beneath the sushi top loading cooler for 3 hours per the person in charge located at the beginning of the makeline below the sushi top loading coolers at 47-49F: A. Ground Tuna, B. Crab, C. Salmon, D. Roe, E. Salsa. Person in charge rapidly cooled all of the noted food to 41F.

6. Observed no chlorine sanitizer provided to the chlorine sanitizing dish washing machine. Person in charge provided chlorine sanitizer to the dish washing machine.

7. Observed the following chemicals stored improperly: A. Bottle of bleach stored on top of a sealed container of tempura flour in the dry storage room, B. Spray bottle of cleaner stored against bottled of sealed mayo in the dry storage room, C. Containers of butane stored near saran wrap in the dry storage room, D. Spray bottle of cleaner stored near sealed package of chop sticks upstairs at the wait station. Person in charge stored the noted chemicals below, away, and separate from food, equipment, utensils, linens, and single-service or single-use articles.

Tubby’s Grilled Submarines, 41560 Grand River Ave.

1. Provolone cheese, American cheese, deli salami, deli ham, and cooked onions between 45F-52F for 2 1/2 hours per operator in top loading cooler unit. Top loading cooler unit drawers able to hold TCS foods at 41F or below and has an ambient air temp of 41F or below. Operator moved noted food to walk in cooler to cool to 41F or below.

2. Unapproved chlorine sanitizer used for food contact surfaces in facility. Operator provided chlorine sanitizer that is EPA approved for food contact surfaces.

Yanfeng Automotive Interiors Continental Cafe, 41935 W. 12 Mile

1. Fresh mozzarella past the facility use by date of 06/17/19 in two door upright reach in cooler next to handsink. Today is 06/19/19. Operator discarded noted food.

2. The following equipment heavily soiled with dry food debris on makeline and unknown when last cleaned per operator: 1) Blender 2) Deli slicer. Operator washed, rinsed, and sanitized noted equipment.

Zoup, 27500 Novi

1. Cooked noodles are holding at 75F in a bin between the steam tables on the front line. Per the person in charge they were placed there about an hour and a half ago. The person in charge moved the cooked noodles to the walk in cooler to hold at 41F or below.

Contact David Veselenak at dveselenak@hometownlife.com or 734-678-6728. Follow him on Twitter @davidveselenak.

Read or Share this story: https://www.hometownlife.com/story/news/local/novi/2019/07/26/34-novi-dining-establishments-cited-priority-violations-june/1813946001/